MOST tourists enjoy the local fare when in Malaysia. To meet this demand, chef Hasbullah Sabani from Hotel Maya Kuala Lumpur has come up with a spread of Malay cuisine for its patrons.
Customers dining at the Maya Brasserie can enjoy a variety of Malay dishes from the buffet line or from the a la carte menu.
The promotion, which started on March 10, is only available for dinner.
One of the dishes offered is grilled red snapper with yellow acar for those who prefer a healthy meal.
For the dish, grilled red snapper is added to the yellow acar.
The acar is prepared by boiling all the ingredients including the spices and vegetables like carrots and cucumber. He also adds jeruk kelubi to give the acar its sour and sweet taste, which also goes well with the grilled fish.
Another dish that is highly recommended by the chef is the pucuk keledek masak lemak udang.
“Not many people, including the locals have tasted the pucuk keledek (sweet potato shoots) but it is actually quite common in the kampung. It tastes a bit like kangkung.
“I have also included chunks of sweet potato together with the prawns for the masak lemak,” he said.
There is also Beryani Lamb Shank, which goes well with normal rice as well.
For the dish, the Johor-born chef uses quality lamb shank as it has less fat and is tender.
“We have to braise the meat for about an hour to make it juicy and tender. I use the traditional Beryani Johor recipe,'' he said.
There are also a variety of ulam, sambal and traditional Malay desserts at the buffet spread to choose from.
As an alternative, customers can also go for the international buffet line.
Located on the main entrance level, The Maya Brasserie can accommodate about 150 people.
Source : Star
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