Week 10: Malaysia - A melting pot of spice and flavour
I have never been to Malaysia, but I do have an intimate connection with the place. In 2011, we adopted an orang-utan through the WWF. His name is Koyan, and he lives in the oldest rainforest in the world (130 million years old, older than the Amazon and the Congo) . It is devastating that the orang-utan's habitat is being destroyed, displaced by the lucrative palm oil industry, which is the highest yielding and cheapest oil per hectare on our planet. This rainforest is also home to the world's largest flower, the Rafflesia, which can weigh up to 10kg, and the world's longest stick insect (longer than an adult's arm). A huge effort by organisations like the WWF is being undertaken to protect the forest and all its threatened treasures.
Speaking of treasures, about 7km to the east of the Brisbane CBD, we found a little gem called Satay Ria Malaysian Restaurant. It is located in a shopping plaza in Cannon Hill. Never was there a cannon on a hill in Cannon Hill. Rather, in 1868, a land surveyor noted two dead tree stumps that resembled a cannon, and that surveying landmark gave the suburb its name.
Satay Ria has earned numerous awards for their authentic Malaysian cuisine, which is strongly influenced by its historic trading partners and neighbouring countries. Often described as spicy and flavourful, the Malaysians rely on fresh herbs and spices to create the texture, taste and colour that is key to their style of cooking: daun kemangi (type of basil), daun kesum (laksa leaf), kunyit (turmeric), nutmeg, wild ginger, coriander, star anise and fenugreek, together with chili, all mixed into a paste, form the foundation of most curries. Rice, noodles and bread (roti) are staples, and given that Malaysia is a country with 878 islands, seafood features prominently. A speciality on the menu is the Chilli Crab. You actually choose a live crab from a fish tank located near the entrance to the kitchen, and 15 minutes later you are guaranteed to have sticky fingers, stains on your shirt and a huge smile on your face. So here we go: Jemput makan! (please eat!)
The menu was overwhelming....over 100 dishes to choose from. We steered towards the conservative in our food selection, heeding Mr Scoville's SHU's (see Jamaica blog week 8). To start, we shared satay chicken skewers, a seafood Laksa, tofu goreng with a shrimp paste sauce and a Malaysian style pork spring roll with sweet/sour dipping sauce. This was a feast. Noticing our endless trouble dividing the laksa....noodles flying all over the table..... the owner, Raymond Lee (one of 92,337 Malaysians living in Australia), came to the rescue and masterfully dished up five individual bowls for us, fearing we might break another beer glass....Phil! For mains, there were Martina's King Prawns with Assam Sauce, Phil's Beef Rendang curry, Keith's Hung Po Fish, Nielen's Roti curry and my Malaysian chicken. I really enjoy the flavours of this cuisine: lemongrass, kaffir limes, ginger, cumin, coconut milk and coriander, spiced up with your preference of chili heat. What is not to like? By now the restaurant was packed (mostly Malaysian families), noise levels high, and the atmosphere festive. We had a fabulous Friday Night Out! Only one rule was broken last night (see week 1 blog)...and Boetie broke it, simply for not being there!
Driving home, we delighted in our adventurous spirit, and how privileged we are to have all these amazing cuisines on our doorstep. Next week we shall continue our food safari, and taste the treats of Turkey.
King Prawn with Assam Sauce
Malaysian Chicken Curry
Seafood Laksa
Kung Po Fish
Owner Raymond Lee 
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