India's delicacy

Tandoori Chicken


Tandoori Chicken is a very popular dish in most of the Asian Countries like Malaysia, India, Singapore... you name it.

This recipe consists of roasted chicken prepared with yogurt and spices. Tandoori chicken is a spicy dish originates from India.  Its popularity however, expanded across India in more recent times.  Just before the partition of India, there was a man called Kundan Lal Gujral who ran a restaurant called Moti Mahal in Peshawar. In order to keep the customers interested, he added a touch of variety to the menu card, he started to cook the chicken in ovens and served them red hot on the plate. The customers who visited the shop were delighted by the new preparation and welcomed its arrival. Later on, he moved to Delhi and his restaurant attained enormous popularity. Even, the first Prime Minister of India, Mr Nehru was greatly impressed by this Tandoori Chicken delicacy. 

Tandoori chicken usually goes with dishes like Nasi Lemak and Roti (bread) Naan. 

In nasi lemak (Coconut rice), tandoori chicken is placed by the side of the rice together with sambal, some tomatoes, cucumbers,  deep fried anchovies and peanuts.

This perfectly grilled chicken is crispy on the outside and tender in the inside. Despite it being spicy, it's still tolerable and it's just nice to the taste. It's a really special dish and not to mention, very delicious. 

Peking Duck(北京烤鸭)

The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.

Takoyaki Octopus Balls

Takoyaki is literally fried or grilled octopus which is a popular ball-shaped Japanese dumpling. This special dish is cooked using a special takoyaki pan. It is typically filled with tempura scraps , diced octopus, green onion and pickled ginger.

Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, wasabi sause, sesame-and-vinegar sauce.

It’s delicious and you get to experience a burst of hot flavors in your mouth as you bite into the takoyaki.

Asam Laksa

Asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass  and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. Smooth round rice noodles is immersed in a soup of flavours

This dish gives a spicy, flowery, minty, sweet, sour, fishy noodle soup that has no comparison. A dish that us Penangites should appreciate for its relation to our culture and history, but something we tend to forget as we slurp up the last noodle, and scoop out the last drops of the thick soup. Every one of the basic five tastes – sweet, sour, bitter, salty, and savoriness is enhance.

Rice and curry

Rice and curry is one of the most famous dishes  in Sri Lanka and Southern Indian state. Rice and curry dish include following items.

A large bowl of rice, most often boiled, but frequently fried. Sometimes Kiribath, rice cooked in coconut milk, is served. A vegetable curry, perhaps of green beans, jackfruit or leeks. A curry of meat often chicken or fish bust occasionally goat or lam. Dhal, a dish of spiced lentils. Papadums, a thin crisp wafer made from legume or rice flour and served as a side dish. Sambals, which are fresh chutney side dishes; they may include red onion, cholo, grated coconut, lime juice, and are often the hottest part of the meal.

Every bowl include little portions, but as is traditional in most of tropical Asia.

Egg Waffle(雞蛋仔)

The Hong Kong style Egg Waffle is a typical street hawker food in Hong Kong. They have come with a golden coloured honeycomb shape and gives out a rich aroma of cake and egg flavor. In fact, it is hollow. It gives an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.

This street hawker food had been popular in Hong Kong for really long time and if you have chance to visit Hong Kong. This will be the food that you won't want to miss.

Gado Gado

Gado-gado is Indonesian dish comprising vegetable salad served with a peanut sauce dressing. It is thought to have originally been a Betawi dish. It is widely served from hawkers carts, stall (warung) as well as in restaurants both in Indonesia and worldwide. Gado-gado is made from a mixture of vegetables such as cabbage, kangkung, bean sprouts, young boiled jack fruit, string bean, bitter melon, and corn with peanut sauce. 

Gado-gado is fully vegan, with the exception of eggs( which can be omitted traditionally). If you think that Indian food is the ultimate vegetarian food, taste real Indonesian Gado-Gado. I will prove you wrong. Sure Indian vegetarians are choked full of spice, but Gado-gado is super tasty! I will guarantee that you won't be disappointed by being a vegan for a day.

Char Kuey Teow

Penang, Malaysia is famous for their Char Kuey Teow which is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese sausage, eggs, bean sprouts, and chives in a mix of soy sauce.this noodle dish is fried until it gives a elusive charred aroma from stir-frying the over very high heat in a well-seasoned Chinese wok. it moderately spicy and delicious.

If you have been to Penang and walk on streets where there are Char Kuey Teow hawkers you get the mouthwatering aroma is the “wok hei” or breath of wok. it's sooooo gooooood !!

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