CURRIES are popular with locals, eaten either with rice or the numerous types of bread.
After a long day of fasting, a good plate of rice with any gulai kawah (curry cooked in a cauldron) is bound to satisfy.
At Four Points By Sheraton Puchong, there are up to four types of gulai kawah consisting of mutton, tilapia fish, chicken and beef every day during the Ramadan period.
The curries cooked for over two hours have tender meat and go well with nasi minyak or even plain rice.
The hotel’s Malay cuisine chef Mohd Aris Mohd Daim, 34, said Malaysians loved deep-fried food, so he had a dedicated corner serving freshly deep-fried items such as crab, prawns, chicken and fish ball. These ingredients are marinated with chilli powder before being deep-fried.
RAMADAN bazaars offer visitors the chance to indulge in an array of local favourites at one venue.
Ever since I was a child, I have loved going to Ramadan bazaars.
I enjoyed visiting the evening markets for the endless choices of savoury and sweet treats.
This was the feeling I experienced when I stepped into Kwee Zeen at Sofitel Kuala Lumpur Damansara, with the wide variety of traditional Malay favourites presented here.
Nasi Hujan Panas, served warm alongside a smokey roast lamb, was fluffy and fragrant with generous amounts of onions and garlic thrown in to perk up the taste.