Cikgu with a penchant for nasi ulam CIKGU ABDUL HAMID BIN IDRIS, 61, is a former economics teacher with two main interests: Cooking and Malaysian culture. Realising that there was no restaurant in Kelantan selling traditional Kelantanese food, he decided upon his retirement to venture into selling nasi ulam. These days, Restoran Nasi Ulam Cikgu is in the minds of most Kota Baru folk where this specialty is concerned[read more]
THE RENDANG is a complex curry cooked especially by the Malays for various festivities and ceremonies. Rich in coconut milk, it also contains a host of local spices and herbs like limau purut (Kaffir lime), serai (lemon grass), kunyit (tumeric) root and leaves and lengkuas (galangal). Recipe by Chef Amy Beh.
Candlenut THIS BEIGE-COLOURED and waxy nut, found in Malaysia and Indonesia, is related to the Queensland bush nut, better known as the macadamia. The plant is also known as candleberry, Indian walnut, varnish tree or kukui nut tree.
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