Cooking Class

activity

About Malay Cuisine…

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs..

Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjuction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay Cooking as they often enhance the food taste and flavors. Many of seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

We are fortunate to have inherited such guarded recipes. It is then, our utmost belief to present the MOST AUTHENTIC MALAY CUISINE to the affluent palate of our guests. Here, we strive to introduce some popular dishes that are achieved through the delicate and somewhat perfect blend of spices and herbs.

We hope to share these special experience with YOU..

For reservations and enquiries, please contact us at:

Casa del Mar, Langkawi
Jalan Pantai Cenang Mukim Kedawang
07000 Langkawi
Kedah Darul Aman
Malaysia
Tel: +60 4 955 2388 Fax: +60 4 955 2228
Email: info@casadelmar-langkawi.com

Cooking Class

activity
activity

About Malay Cuisine…

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs..

Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjuction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay Cooking as they often enhance the food taste and flavors. Many of seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

We are fortunate to have inherited such guarded recipes. It is then, our utmost belief to present the MOST AUTHENTIC MALAY CUISINE to the affluent palate of our guests. Here, we strive to introduce some popular dishes that are achieved through the delicate and somewhat perfect blend of spices and herbs.

We hope to share these special experience with YOU..

For reservations and enquiries, please contact us at:

Casa del Mar, Langkawi
Jalan Pantai Cenang Mukim Kedawang
07000 Langkawi
Kedah Darul Aman
Malaysia
Tel: +60 4 955 2388 Fax: +60 4 955 2228
Email: info@casadelmar-langkawi.com

Cooking Class

activity

About Malay Cuisine…

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs..

Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjuction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay Cooking as they often enhance the food taste and flavors. Many of seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

We are fortunate to have inherited such guarded recipes. It is then, our utmost belief to present the MOST AUTHENTIC MALAY CUISINE to the affluent palate of our guests. Here, we strive to introduce some popular dishes that are achieved through the delicate and somewhat perfect blend of spices and herbs.

We hope to share these special experience with YOU..

For reservations and enquiries, please contact us at:

Casa del Mar, Langkawi
Jalan Pantai Cenang Mukim Kedawang
07000 Langkawi
Kedah Darul Aman
Malaysia
Tel: +60 4 955 2388 Fax: +60 4 955 2228
Email: info@casadelmar-langkawi.com