Seafood Platter

Sambal sotong (squid sambal)

Cucur udang (prawn fritters)

Tasty nasi goreng kampung (village–style fried rice), one of my sister's culinary specialties.

Steamed mentarang (local clams)

Ikan masak asam pedas (fish in hot and sour broth)

Kari mamak (fish curry with no added milk or coconut milk)

Ikan kembung masak taucu (Indian mackerel or chubbs in black bean sauce)

My sister's laksa utara.

Laksa utara is a fish–based 'curry' noodle cooked with ground shallots & galangal, lemon grass, dried asam/tamarind slices, bunga kantan (torch ginger buds) & salt.

Each state/region in Malaysia has its own version of laksa. Some use fish as the curry base, some use coconut milk (laksa lemak), some add pineapples, etc.

Garnish the laksa utara with sliced cucumber, onions, red chillies, daun kesum (Vietnamese mint leaf) & bunga kantan (torch ginger buds).