This is a dish of Chinese origin, and is most commonly associated with Hainanese, Malaysian and Singaporean cuisines. As I wrote earlier I like to eat. And chicken is one of my favorite ingredients. Here in Melaka, you’ll find something that is not commonly available in other parts of Malaysia, the chicken rice ball. The rice is first boiled in chicken soup with other seasonings. When cooked, it is rolled in a ball that gives the unique look and texture. You must try the Chung Wah’s one. Little chicken rice balls are very yummy, and the chicken is very tender!
The main ingredients of this dish is fish/seafood, ladyfinger, eggplant, long green bean and tomato. This dish is cooked in asam (tamarind) juice with chili and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish/seafood. This is the signature dish of the state. A very hot and mild sour fish curry making it very appetizing and is best to go with white rice. I normally eat it during lunch and dinner.
The laksa is pungent, rich and well flavored from the spices and chilies. The aroma is super tempting. Once you put it into your mouth, I don’t know how to describe the taste; the food melts and takes you into heaven. For the uninitiated, there is a difference between Nyonya laksa and curry laksa. Nyonya laksa broth is prepared using chicken and prawns, while curry laksa uses chicken stock. The red-orange dotted oil on top of the Nyonya laksa comes from the prawns, which gives the curry a richer and sweeter taste.
Satay or sate is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Good consistency on the peanut sauce and the taste is just right without being overly sweet.
Sambal is a condiment that has a chili-based sauce. Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilies and can be extremely spicy for the uninitiated. Secondary ingredients of sambals often include shrimp paste and/or fish sauce, garlic, ginger, or shallots/green onions, sugar, lime juice, and rice vinegar or other vinegars. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets.
Some prefer flavorful, well roasted but soft lean pork meat. Others are mad about fatty meat with crispy, sweet flavors. But most people like the delicious sweet and savory gravy that is poured over the char siew slices and hot rice. You can find any type of Char Siew Rice you desire. Melaka is full of various cooking styles. I enjoyed the Char Siew Rice served at Boon Leong Food Court(popularly known as Bunga Raya Food Court). Their Char Siew sauce is thicker and tastes nicer.
This is a fragrant rice dish cooked in coconut milk and “pandan” leaf commonly found in Malaysia. Nasi lemak is not only popular in Melaka, it is also considered as one of the national dishes. This street food is best served with the banana leaf as the aroma enhances the taste.
Tengkera Duck Noodle Restaurant is known for the Malacca-style Duck Noodles and I had a choice of soup or dry noodles. The latter is tossed in thick gravy and topped with shredded duck meat. This comes with small bowl of soup. The soup version is also decent – it really depends on whether you’re a soup or dry noodles person.
Tandoori chicken is a popular Indian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, tandoor, in which the dish is traditionally prepared. Two of the good places to eat the best tandoori is Pak Putra Tandoori Naan and Restaurant D’ Tandoori House.
This is a dish where an assortment of raw and semi-cooked seafood, meat (including raw meat) and vegetables on skewers are dunked into a hot boiling pot of satay gravy. The best Satay Celup is at Capitol Satay. The long queue may turn you off and some may not like the taste but for me, it is nice and worth to wait. Don’t let the outlook of the restaurant disgust you as it is an old restaurant. Let’s just say they don’t have the need to renovate it as it is already insanely popular.