Rice cook inside of a pounch made from

MAIN INGREDIENTS
woven young palm leaves

Cooked the rice with coconut milk

Rice
Cooked with pandan leaves MAIN INGREDIENTS

Sambal

Anchovies

Cucumber
SERVED
Ketupat Pulut with filling Filling Black glutinous rice
Eggs
NASI LEMAK
Roasted peanuts

VARIATIONS
Malaysia ORIGIN

Blue rice KETUPAT

Glutinous rice with corn kernels
Lada solok
MAIN INGREDIENTS
Fish serunding or sambal kelapa

Budu

With salted eggs

Fried chicken Ketupat Daun Palas

Fish cracker (keropok) ORIGIN Indonesia

Long beans SERVED NASI KERABU SERVED With rendang

Cabbage
Herb salad Meat
Kantan flower
Coconut milk
Kesum leaves
Chili

Malaysia ORIGIN
MALAY CUISINE MAIN INGREDIENTS
Ginger

Tumeric

Shredded fish(mackerel)
Lemongrass
MAIN INGREDIENTS
Finely slide vegetables include cucumber, onions,
red chillies, pineapple
Chicken Rendang
RENDANG
Thick rice noodles Duck Rendang
VARIATIONS
Thin rice noodles SERVED Liver Rendang

Topped off with otak udang Asam Laksa Spleen Rendang

Lunch COURSE ORIGIN Indonesia

TYPES OF LAKSA
Laksa noodles Skewered with griilled meat
LAKSA
MAIN INGREDIENTS
Been sprouts Peanut sauce(satay sauce)
MAIN INGREDIENTS
Hard-boiled eggs
With nasi impit

Deep-fried tofu
SERVED Cucumber

Sambal chili paste Onions

SERVED
Garnished with vietnamese coriander,
laksa leaves Curry Laksa Chicken Satay(Satay Ayam)
SATAY

Lunch COURSE VARIATIONS Beef Satay(Satay Daging)

Mutton Satay(Satay Kambing)

Maritime Southeast Asia PLACE OF ORIGIN

Region Indonesia