Malaysia Kopitiam

8/4/2019 Malaysia Kopitiam

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AppetizerA1.* Deluxe Sampler

4 skewers satay chicken2 pcs Otak-Otak

2 pcs Curry Puff

1 pc Lo Bak

1 pc Po Pia

Crispy & Spicy Vermicelli

A2. * Stuffed Fritter

Crispy bread stick with mince

chicken and shrimp with a touch of

garlic and red pepper.

A3. Satay Chicken ( 4 Skewers )

A4. Satay Pork ( 4 Skewers )

A5. Satay Beef ( 4 Skewers )

A6. Satay Lamb ( 4 Skewers )

Grilled marinated meat with various

spices on bamboo skewer served

with Satay peanut sauce, cucumber

and fresh onion.

The Chinese believe that chewing asam gelugor (tamarind) can

help get rid of bad breath. They also believe that tamarind is an

aphrodisiac

Malaysia Kopitiam Menu http://www.malaysiakopitiam.com


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A7. Lo Bak ( 2 Pcs )

Crispy roll with pork, onion and

jicama

A8.* Po Pia ( 2 pcs )

Fresh soft roll with jicama,

lettuce, eggs, dried shrimp and

crispy shallots wrap in thin soft

crepe with hot chili and hoi sin

sauce

A9. * Roti Canai

Flat layer Indian bread served

with a bowl of Malaysian Curry

Chicken

The best way to make a fried rice is to use rice left over from the

previous nights meal



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A10. * Achar

(Malaysian Pickle Salad)

Pickle pineapple, jicama, carrot,

cucumber, cabbage in a spicy,

sweet & sour sauce top with

peanuts and sesame seed

A11. * Crispy Squid Salad with

Lemon Grass Dressing

Shredded green apple, green

mango, fresh shallot, mint

leaves, toss in sweet-tart-spicy

vinaigrette top with crispy squid

and crispy shallot.

A12. * Fish Ball, Tofu and

Watercress in Sweet &

Spicy Sauce top with

Sesame Seed

After a banana leaf meal, folding the leaf away from you meansthat you do not like the food. If you want to compliment the hostess,

fold the leaf towards you



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A13. Smoke Salty Chicken Leg

A14. Smoke Beef Brisket

A15. * Curry Puff ( 2 pcs )

Crispy pastry with mince chicken

and potatoes in curry flavor

The Malays believe that when you are peeling shallots and do notwant your eyes to water, you should stick one shallot onto the knife

point



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A16.* Roti ( Indian Bread )

Choice of pork or beef marinated

in tamarind sauce and various

spices with lettuce and fresh onion

sandwich in Roti

A17. * Satay Tofu

Grilled triangular tofu marinated

in various spices served with

cucumber and fresh onion

A18. * Rembah Udang ( 2 Pcs )

Sticky rice stuffed with spicy

mince chicken and shrimp grilledin banana leaf

Old Hindu medicine recommends chilies as an aid to digestion andas a cure for paralysis. Chilies stimulate the flow of saliva and

gastric juice so they help to overcome loss of appetite.



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A19. * Otak-Otak ( 2 pcs )

Salmon in mince chicken and

shrimp with egg and various

spices grilled in banana leaf.

A20. Stuffed Rice Crepe

Rice crepe stuffed with jicama and

dried shrimp top with crispy

shallots and sesame seed in sweet

soy sauce

Curry leaves is an essential item in Indian and Malay curries. The

plant is found in abundance in Malaysia. Almost every home has at

least one plant. Although they are available dried, Malaysian prefers

to use them fresh.



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A22.* Ampang Yong Tofu

Mix Vegetable stuffed with mince

shrimp and chicken in choice of curry

or chicken broth

A23. Plain Roti

Indian flat bread

A24. Baby Oyster Omelet

Pan fried baby oyster omelet

Nasi Lemak is a typical Malaysian breakfast. Individual portionswrapped in banana leaves, are often taken along on picnics. The

typical accompaniments are fried peanuts and sliced cucumber



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A25. * Char Tao Kuih

Pan fried rice cake with chive,

bean sprout, egg, turnip and

chili sauce.

A26.* Spicy Assam Sambal Ikan

Bilis

Malaysian anchovies in spicy

assam sambal

Luck is something you can never have too much of, and the reuniondinner table at Chinese New Year is loaded with food, the names of

which pun on luck and goodwill, depending on the intonation. Oyster

(ho see) symbolize good things, a type of seaweed (fatt choy) means

prosperity; pigs trotters represent a windfall.



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Spicy Entre(Served with Steamed Rice)

Traditional way to grill fish is by using a pair of bamboo holders and

grilling the fish over a charcoal fire

E1.* Assam Sambal Shrimp

Shrimp stir fried with red onion

and red pepper in spicy and sour

sambal sauce

E2.* Malaysian Curry Chicken

Malaysian curry chicken in coconut

milk and various spices

E3.* Beef Rendang

Curry beef simmered in thick curry

gravy with coconut milk and various

spices



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E4.* Spicy Tamarind Squid

Squid stir-fried with pineapple,

okra, onion, red pepper, carrot

and tomatoes in spicy tamarind

sauce

E5.* Chicken Rendang

Curry chicken simmered in thick

curry gravy with coconut milk and

various spices

E6.* Curry Lamb

Chunks of lamb simmered in thick

curry gravy with coconut milk and

various spices

Rendang is a favorite during Hari Raya and is best eaten with Nasi

Impit.



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E7.* Indian Rojak Salad

Fresh jicama, cucumber, bean

sprout, egg, tofu and shrimp fritter

in spicy, sweet and sour sauce top

with potatoes, peanuts and sesame

seeds.

E8.* Malaysian Chili Shrimp

Shrimp in chili sauce with garlic and

egg white.

E9.* Malaysian Chili Scallops

Scallops in chili sauce with garlic

and egg white.

When cleaning rice before cooking, the Malays believe that youshould put back into the container a handful of rice. This is to ensure

that there will be a continuous supply



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E10.* Malaysian Assam Curry

Fish of the Day

Fish fillet with pineapple and bell

pepper in spicy and sour curry

E11.* Spicy Tamarind Beef

Curry beef with okra, tomatoes and

egg plant simmered in spicy

tamarind sauce top with fresh

onion

E12.* Nyonya Chicken

Golden boneless chicken top with

our fresh made Nyonya dressinggarnished with fresh cucumber

If you have eaten too much hot food, to get rid of the sting in your

mouth, turn your plate several times until the sting is gone.

An old Malay Folk belief -



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E13.* Raja Chicken

Crispy boneless chicken on a bed of

our fresh made special spicy sauce

side with crispy vermicelli with

carrot, scallion and parsley top

with sesame seed in spicy lemon

grass dressing garnished with steam

shrimp

E14.* Ikan Panggang

Grilled fish fillet marinated with

various spices in banana leaf.

E15.* Assam Curry Fish Fillet

Fish fillet with okra, eggplant andtomatoes in spicy and sour curry

broth.

Banana leaves are said to impart deliciously delicate flavors to the

food cooked in them. They are used for both savory and sweet dishes,

usually when steaming and grilling is involved



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E16.* Kopitiam Free Range

Chicken

Special free-range chicken with sour

and spicy sauce.

Pork is favorite meat of the Chinese. Traditionally they do not eat

beef as the cow is considered an indispensable beast of burden



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Noodles in GravyG1.* Curry Chicken Gravy Noodle

Noodle top with curry chicken and

curry gravy

G2.* Curry Pork Rib Noodle

Noodle top with curry pork rib and

curry gravy

G3.* Curry Beef Noodle

Noodle top with curry beef and curry

gravy

Nutmegs are believed to be a cure for heart ailments. The nutmegs

should be grated and placed in a glass. Mix with boiling water and

some sugar. Drink while it is warm



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G4.* Chinese Roast Pork Wanton

Mee

Noodle top with Chinese roast pork

and curry gravy

Raw fish is traditionally eaten from the 7th

until the 15th

day of the

Lunar Year. Eaten during this time , it is suppose to bring good luck

and prosperity the whole of the following year.



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Stir Fried NoodleFN1. Vermicelli

Stir fried soft vermicelli with

Chinese sausage (pork), shrimp,

egg, bean sprout, green & red bell

pepper top with crispy shallot

FN2. Singapore Noodle

Stir fried long thin rice noodle with

shrimp, egg, onion, green & red

pepper bell in curry flavor

FN3. Beef Hor Fun (Chow Fun)

Stir fried flat rice noodle with beef,

bean sprout and Chinese spinach

Sambals are highlights to the main dishes of a Nyonya meal



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FN4. Watt Tan Hor Fun

Stir fried flat rice noodle with shrimp

fish cake, pork, and Chinese spinach

in a heavy egg sauce

FN5. Pearl Noodle

Stir fried thick rice noodle with

shrimp, fish cake, egg, bean sprout,

carrot, straw mushroom, green &

red bell pepper top with crispy

shallot

FN6. Pork and Mai Fun

Stir fried long thin rice noodle with

pork, bean sprout and Chinese

spinach.

Aniseeds can help cure nervous headaches. They are crushed, mixed

with oil of cloves and rubbed into the back of the neck, forehead and

temples



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FN7. Fish Cake Hor Fun

Stir fried flat rice noodle with fish

cake, bean sprout and Chinese

spinach

FN8.* Mamak Mee Goreng

Stir fried spicy egg noodle with

shrimp, tofu, bean sprout, egg,

tomatoes and potatoes top withlettuce and crispy shallot.

FN9. Hokkien Mee

Braised thick egg noodle withshrimp, fish cake cabbage and

Chinese spinach in thick soy sauce

Fenugreeks were used reduced fevers and soothe intestinalinflammation



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FN10. Char Kuih Teow

Stir fried flat rice noodle with

shrimp, Chinese sausage (pork),

egg, chives and bean sprout

FN11. Vegetarian Stir Fried Mix

Noodle

Stir fried long thin rice noodle andegg noodle with cabbage, Chinese

mushroom, Chinese spinach and

crispy tofu sheet

FN12. Kopitiam Noodle

Stir fried long thin egg noodle withshrimp, fish cake, Chinese spinach

and bean sprout

The Chinese traditionally serve roast suckling pig on many important

occasions with the hope that your halls will be full of jade and gold



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FN13. Mee Siam

Spicy Long Thin rice noodle with

shrimp , chicken , tofu , cabbage ,

onion , carrot and red bell pepper

top with fresh lettuce and crispy

shallot.



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Noodle in SoupChoice of Noodle: A) Flat Rice Noodle (Hor Fun)

B) Egg Noodle (Mein)C) Long Thin Rice Noodle (Mai Fun)

S1.* Curry Laksa Chicken Noodle

Soup

Noodle soup with curry chicken in

curry broth

S2.* Noodle Soup with Stuffed Mix

Vegetable

Noodle soup with mix vegetable stuffedwith mince chicken and shrimp in

chicken or curry broth

To the Chinese , eating noodles is a symbol of longevity because

noodles never seem to end



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S3.* Assam Laksa Noodle Soup

Noodle soup with tuna in sweet and

spicy sour broth

S4. Ipoh Chicken Noodle Soup

Noodle soup with shredded chicken and

fish cake in chicken broth

S5.* Penang Prawn Mee Soup

Noodle soup with shrimp, egg and

watercress in spicy shrimp broth

Laksa noodles Made from rice flour and available fresh at most

markets and supermarkets. They should be scalded in boiling water

for a minute or so before use



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S6.* Vegetarian Curry Laksa Noodle

Soup

Noodle soup with tofu and vegetable in

curry broth

S7.* Fish Ball Noodle Soup

Noodle soup with fish ball in chicken or

curry broth

S8.* Curry Laksa Pork Rib Noodle

Soup

Noodle soup with pork rib in currybroth

Kway teow White, flat , fresh noodles made from rice flour.Areavailable in flat sheets which are cut into strips and used mainly in

Chinese cooking



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S9.* Curry Laksa Beef Noodle Soup

Noodle soup with beef in curry broth

S11. Seafood Noodle Soup

Special noodle soup with shrimp, fish

cake and fish ball in chicken broth

Mee Fresh yellow noodles made from egg and flour used mainly in

Chinese cooking and to a limited extends by Malay and Indian cookas well.



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Salad

Veggie Salad

Apple, red bell pepper, lettuce, cucumber, red onion, Chinese parsley, tomatoes and egg top

with sesame seed in spicy lemon grass dressing

Satay Salad

Apple, red bell pepper, lettuce, cucumber, red onion, Chinese parsley and tomatoes withsesame seed in spicy lemon grass dressing

Choice of Satay: Chicken, Pork, Beef or Lamb



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VegetableV1. Kai Lan

Chinese broccoli in oyster sauce or stir

fried in fresh garlic

V2. U-Choy

Chinese Spinach in oyster sauce or stir

fried in fresh garlic

V3. Watercress in Foo Yee

Fermented tofu sauce

Kang Kong Water convolvulus. A green leafy vegetable which,

when fried in belachan pounded with chilies and other herb makes a

delicious accompaniment to a meal



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V4.* Belachan Kang Kong

Dried spicy shrimp paste with Chinese

watercress (summer vegetable)

V5. Gluten with Scallion and Ginger

Stir fried gluten with scallion, gingerand red bell pepper in black pepper soy

sauce

V6.* Curry Gluten

Stir fried gluten, tofu, pineapple, green

and red bell pepper in curry sauce

Belachan Dried shrimp paste used to flavor Malay and Nyonya

food. When uncooked it has highly unpleasant smell, but it is

delicious when toasted and ground with fresh chilies for a sambal to

accompany a meal. It is also roasted and ground along with other herb

and spices in many recipes.



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V7.* Curry Mix Vegetable Pot

Cabbage, eggplant, okra, green bell

pepper, onion, tomatoes and tofu in a

big pot of Malaysian curry broth

V8. Vegetable Delight

Stir fried daily fresh mix vegetables

V9.* Vegetarian Duck

Mock duck stir fired with onion,

scallion, green bell pepper and hot chili

pepper

Food was traditionally cooked in earthen pots. The food is alleged to

taste better as the natural juices of the food are sealed in.



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V10.* Belachan Okra

Dried spicy shrimp paste with fresh

okra

It is told that the famous Malay warrior, Hang Tuah , once had an

audience with a Chinese emperor. It was forbidden to look at the

emperors face and his audience had to look down while talking.

However, Hang Tuah requested that he be served kangkung, which

was not cut. So to eat the kangkung he had to lift his head and so

could see the Emperors face. He was commended for his ingenuity



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Specialty RiceR1. Hainanese Chicken Rice

Steamed chicken with sweet soy sauce

and the special rice cook in chicken

broth

R2.* Nasi Lemak

Rice cook in coconut milk with side of

curry chicken, curry anchovies, achar,

peanuts, egg and cucumber

R3. Salty Fish & Chicken Fried Rice

Fried rice with salty fish, chicken and

Lettuce

Ikan bilis Small dried fish used mainly in Malay and Nyonya

cooking. The head and black intestinal tract are discarded and fried

crisp in a little oil. They make a tasty and nutritious snack or

accompaniment to a meal.



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R4. Combo Satay Rice

Choice of any 8 skewers satay served

with coconut rice and achar

R5.* Malaysian Style Fried Rice

Shrimp and chicken fried rice

Malaysian style



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DessertPlease ask for the dessert of the day

Mango and Sticky Rice in Sweet

Coconut Milk

Malaysian Sweet Crispy Crepe

Mouthwatering sweets and desserts are synonymous with nyonya cuisine.

Teatime usually meant a choice of rich; delectable treats in the form of

glutinous rice based concoctions combined with coconut milk, palm sugar and

screw pine leaf juice. There were always sumptuous delights made from simple

staples such as tapioca, bananas, yam, green peas or agar agar. During thefestive occasions and weddings a variety of kuihs were usually offered, each

more irresistible then the next. No wonder there could be never enough of these

creamy, fragrant and delicate tempters.

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Malaysia Kopitiam