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In particular, Malaysian food is heavily influenced by Thai, Chinese, Indonesian and Indian cuisine. These influences extend from the use of the wok to the combinations of spices used in many popular dishes. Malay food is generally spicy. Dishes are not always necessarily chilli-hot per se, but there will always, at the least, be a chilli-based sambal on hand. Traditional Southeast Asian herbs and spices meet Indian, Middle Eastern and Chinese spices in Malaysian food, leading to fragrant combinations of coriander and cumin (the basis of many Malay curries) with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek. Malaysian desserts are wonderfully colourful and creative, including layered rice flour and coconut sweets, multi-layered butter cake known as Lapis Legit, and sweet coconut rice balls. A popular dessert is Kueh Bahulu, mini sponge cakes that are dipped in black coffee. From SBS Food
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