Back in Town

Thrilled to be back in one my favorite countries for ingesting and digesting- even if only for a few days.

You can't talk Malay cuisine without speaking the language of Nasi Lemak. It's how they do brekkie in these parts. Rice cooked with coconut milk and pandan leaves, served with peanuts, fried anchovies, a hard-boiled egg, cucumbers and sambal belacan.

Sambal Belacan & Chili, Lime, Sugar, Belacan (dried shrimp paste).

Then I bought my new camera. [Canon EOS 550d {Rebel T2i} ]. PumpEd with a capitol GLOBAL.

Satay Celup at the famous Capitol Satay in Melaka. I love the concept; a hot pot of chili-peanut sauce to cook your various skewers.



...but the meat didn't really absorb the flavor of the sauce and the tofu and veggies just got soggified. Hype - > Overrated! Give me char-grilled sate kambing instead.



Dry-style Pan Mee. One of many Chinese style dishes that made their way to Malaysia. Chinese total 26% of the nearly 28 million Malays.



They just plain know how to handle the wok. Sit back and let them go to work.



Char Kway Teow. Not as global as the rendition I grubbed up in Penang, but those soy stir-fried rice noodles were still mightily noshable.



Nynona Laksa. One of several Peranakan-style dishes found in Malacca.

- Baba Nyonya or Peranakan are terms used for descendants of folks who immigrated from China back in the 15th and 16th century. Most came from the Fujian province of China and settled along the Malacca Strait (mainly in Penang, Malacca and Singapore).

Assorted Indian fried treats on the streets of Brickfields. A bag full ran me 2.00 RN [ .60 ¢ ].

Easy child we ain't finished dining yet. Hold tight for round 2, with more noodles 'n sauces 'n such.

Stay SLR.