Make it a Malay meal - best charcoal grill

When Arida Madhukalya asked Master Muhammad Hajral bin at Shangri-La, Kuala Lumpur
In order to analyze Malay cuisine, he said it combines the best flavor of South Asian cuisine. among Malay cuisine, all tastes of South Asian cuisine are the best.
The Malay Taste is between many gourmet countries. There are many kinds of vegetables and various tastes.
Food absorbs input from many communities living in the country.
Chef, Shangri-La restaurant, Mohammed hagilar Ben
Kuala Lumpur La, which hosted the Malay food festival in Delhi last week, said you can look forward to a full-Malay meal. We're a multi-
The cultural population, therefore, we accept from all the communities that live here --
Chinese, Malays, Indians.
As Malaysians, we don't have our own food or dishes --
True Malaysians.
Instead, what we do is to mix the taste of all these foods together.
Some of the outstanding ingredients we use are lemon grass, shrimp paste (called), coconut, tamarind, coconut milk, pepper and many sauces.
We also have big rice.
Eat curry.
Since we are neighbors with Indonesia, Singapore, Thailand, we also use similar vegetables in Curry.
We use carrots, beans, potatoes, garlic, lotus root, celery, different types of cabbage, yam, cassava, mushrooms and amaranth.
The meat that enters our Curry has seafood such as beef, lamb, shrimp, crab, squid, salmon, cod, squid, snail, cucumber, octopus, etc.
Malay food is similar to South Indian food.
One of the staples of Malay curry is similar-we call it .
We also eat with rice.
There is also a fried flat bread made of wheat flour, similar to roti in South India.
Tomato and onion chutney, coconut chutney and chutney are also popular.
So are dosas and Idris.
The food in our country is coconut rice seasoned with a lot of vegetables and meat.
We ate with sambar.
This is mainly consumed in the morning. For lunch,—
Rice with all kinds of curry
Very popular. The —
Dried beef stewed with spices and ground coconut.
It is usually sold out if we prepare lunch. ------
3 red onions, 1 inch ginger, 2 lemon grass stems, 2 edible oil, 2 coriander powder, 1 cumin powder, 1 ginger powder, 3 sugar 500 gms chicken breast cut into small cubes. -
Soaked in water to burning skewer-
Mix red onion, ginger, lemon grass and add spices.
Then add other ingredients. -
Soak the meat in this mixture for at least two hours or leave it in the fridge for the night. -
String the meat on the bamboo string.
Do not pack the meat too tightly, as this will enable satay to cook quickly and evenly
For the best taste, cook on a charcoal grill.
Alternatively, you can have a barbecue in the oven or on a baking tray. -
Apply satay with a lemon grass stem, be slammed into a brush, and oil on the grill. amrita.
Madhukalya @ DNA India.