Malaysian Restaurant Week - New York City, June 14th through 20th

From June 14th through June 20th restaurants around the city (Queens certainly included) will be offering $20.10 price fixed menus, and other places are offering special two-course dinners.

Take this opportunity to feast on such delectable dishes as Roti Canai, Satay, and Beef Rendang.
Roti is an unleavened bread that is a staple of Indian food and show ups in Malaysian kitchens. Satays are truly scrumptious. Small pieces of marinated meat (usually chicken) are skewered on sticks and grilled over a charcoal fire. The skewers are then brushed with oil mixed with honey and spices and served with a spicy peanut dip. And, Beef Rendang is made by simmering pieces of beef with coconut milk and a sweet and spicy blend of spices and aromatics, including cinnamon, cloves, star anise, sugar, galangal, ginger, Kaffir lime leaves, and chillies.

If some of these sound familiar but not particularly Malaysian it’s because the cuisin is a blend of Malay, but with Chinese and Indian traditions infusing the flavors. And just for good measure, there’s some Indonesian, Thai, Portuguese and Middle Eastern in there as well.

Malaysians cook with many Southeast Asian ingredients that are familiar to the western palate, from limes, chillies, ginger, and soy sauce to garlic and fresh mint; but they also use a number of http://www.malaysiakitchennyc.com/cuisine/ingredients.html other ingredients, that might be recognized from other cuisines as well.

It is still relatively little known-even in a sophisticated, multi-ethnic food capital like New York City.

But this special event should go far to introduce New Yorkers to one of the world’s innovative and delicious cuisines. Hopefully, come soon to a city near you, too.

Read more about Malaysian cuisine, find recipes, and located participating restaurants at Malaysian Restaurant Week - NYC

---

2010