Tuan Hung
1. Beef Rendang – Rich Malaysian Flavor
As a traditional dish of the Muslim country of Malaysia, Beef Rendang is often served on weekends for families and in other Muslim parties. With delicious flavors from typical Asian spices such as cinnamon, ginger, lemongrass, galangal, cloves, fennel, black pepper, shallots, nutmeg, coriander, ground dried chili, fennel seeds, salt, coconut milk, beef ... this is the most favorite dish of tourists when traveling to Malaysia.
In Ho Chi Minh City, Chit Chat restaurant's beef Rendang is made from 5cm long, 1.25cm thick beef pieces, marinated with salt, minced onion and garlic and other spices, simmered over low heat. In particular, when the beef is tender, add tamarind sauce and shredded coconut rice to continue cooking until the meat is really tender and the sauce is thickened. More elaborately, before placing the beef Rendang on a plate, the beef is fried until dry. This dish is served with white rice or bread.
Chit Chat Restaurant
- Ground floor of Equatorial Hotel - 242 Tran Binh Trong, District 5, HCMC
- Tel: 08. 3839 7777.
2. Traditional Nasi Lemak
Nasi Lemak is a popular dish in many Muslim countries such as Malaysia, Singapore, Thailand and Brunei. The name of the dish comes from the way the rice is cooked with coconut water mixed with pandan leaves, creating a fragrant aroma. Although it is usually eaten for breakfast, because of the versatility of Nasi Lemak, it can be present on other occasions. It is now served at any time of the day. After the rice is cooked, it is served on a plate with cucumber, fried fish (Ikan Bilis), roasted peanuts, and chili sauce (called sambal). Nowadays, in addition to the above preparation, Malaysians also add boiled eggs, vegetables, spicy squid, chicken curry or beef stew to this dish.
Lion City Coffee & Restaurant
- 92 Le Duan, Hanoi
- Tel: 04. 3941 1208
3. Curry - The soul of Indian cuisine
Just like Vietnamese rice or Japanese sushi, curry is an indispensable dish in Indian meals. There are many different types of curry, each with its own unique flavor thanks to the spices and ingredients such as vegetables and spicy sauces that create vegetable curry (Vegetable Chilli Milli); but with the same vegetables cooked with cashew nut sauce and fresh cream, it can create another delicious and aromatic vegetable curry (Vegetable Korma).
Curries are cooked with a variety of foods such as: egg curry, seafood curry, chicken curry, lamb curry, green bean curry, black bean curry, vegetable curry... Each type of curry has different levels of spiciness: Korma is not spicy at all, Chettinad and Balti are moderately spicy, while Kohlapuri will make you cry. In addition, curries can be prepared dry or with sauces. Indians also use a lot of spices made from fruits, with mango, tamarind, coconut..., to create sourness and fat for the dish. Spices used for cooking are often dry roasted before adding to food to create a rich, long-lasting flavor. Curry is served with rice such as Biryani, Pulau or breads such as Chapathi, Roti or Nan...
Namaste Hanoi Restaurant
- 47 Lo Su, Hoan Kiem, Hanoi
- Tel: 04. 3935 2400
