As the centre and getaway destination in Malaysia, Selangor has an abundant of food choices from all the 14 States of the country. However, this often overshadows Selangor’s own gastronomical delights that have passed down from centuries and traditions of its culturally diverse communities. Here are some of the best traditional flavours of Selangor that you can try making at the comfort of your home:
A common appetiser that can found just about anywhere in Selangor, pecal is a traditional Javanese salad. It consists of few vegetables topped with peanut sauce that can also served with Ketupat or Lontong.
To make the pecal is quite simple. All you need are tofu, bean sprouts, long beans, cucumber and its star ingredient: peanuts (or groundnuts) for the kuah – gravy in Malay language. Give it a try now!
Photo source: Pecal from www.maggi.com. my
Nasi Ambeng is a popular Javanese-Malay dish. Normally served at festivals or large gatherings locally known as kenduri. It consists of various food choices that are normally served in the form of a platter that can shared with four to five people.
When it comes to preparing Nasi Ambeng, you should not miss out on its side dishes. Which wrapped in banana leaf like chicken, long beans, fried noodles, sambal tempe and white rice.
Photo source: Nasi Ambeng by nona manis kitchen cyberjaya
Originating from the early Javanese settlers, Sambal Taun (otherwise known as Sambal Tahun). It is a unique dish that is famous among the Selangorians. This dish said to be extremely spicy due to the amount of chilli used in its preparation, hence the name sambal – translates as spicy condiment in Malay. In the past, it’s believed that Sambal Taun served during Eid celebration.
Here in Selangor, the protein taken from cow skin is commonly switched to either clams, cow lungs or even anchovies, according to one’s preference. Other ingredients needed to complete this dish are red onions, garlic, shrimp paste, coconut milk, oil, tamarind paste, a pinch of salt and sugar.
Photo source: Sambal Tahun by salamisimon1 on blogspot
Wadai means kuih (desserts). Meanwhile, kipeng refers to pieces in the Banjarese dialect. Back in the days, it is tradition for the Banjar community to plate up Wadai Kipen on their Thanksgiving ceremony.
To prepare this porridge-like dessert, all you need are glutinous rice flour, coconut, palm sugar, granulated sugar and some pandan leaves. Wadai kipeng is the perfect sweet ending to your meal.
Photo source: Wadai Kipeng by www.friedchillies.com
Bahulu Kemboja is an old-time traditional kuih that can served at any time of the day, be it for breakfast or during teatime! Even though this kuih sold widely, it is undeniably tough to find one that tastes as original as Selangor’s Bahulu Kemboja.
Bake your own Bahulu Kemboja at home with ingredients such as original pandan essence straight from its leaves, wheat flour, rice flour, some coconut milk, eggs, sesame seeds for topping and of course, sugar and salt to give taste!
Photo source: Bahulu Kemboja by manis2012 on blogspot
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