All things Malaysian!

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Calling all culture vultures! Get a taste of Malaysia this Sunday March 27 at the Auckland International Cultural Festival. This is the place where you get a real celebration of food, dance, sports, and arts and crafts from all around the world.

Best of all, it’s free. Plus you’ll get to sample the great and interesting foods from a long list of countries – including Malaysian cuisine, celebrated for its rich and tantalising flavours!

The Malaysia Kitchen Pavilion is serving up a kitchen-full of authentic Malaysian dishes such as nasi lemak, mee goreng, and the classic rendang.

Malaysia is at the cross-roads of South-East Asia and the cuisine is a fascinating blend of Malay, Chinese, and Indian food. The food is celebrated around the world for its sublime flavours that use herbs and spices such as lemongrass, chilli, basil and nutmeg.

Several of Auckland’s top Malaysian restaurants are going to be cooking up a storm. Look out for KK Restaurant from Manukau Road, Panmure’s Sri Puteri’s, Taste of Malaysia which is in Manukau and The Mustard Seed, a city restaurant.

They’re going to be cooking up some mouth-watering signature dishes including Beef Rendang, Boxing Chicken, Curry Fishballs and everybody’s favourite – Malaysian satay.

The festival kicks off at 10am and by 5pm you should be filled to the brim!  It’s on Sunday 27 March at the Mt Roskill War Memorial Park in Sandringham. Go here for more info:  

Whether you’re interested in trying your hand at some Malaysian cooking at home with some simple but tasty recipes, or want to find your nearest local Malaysian restaurant, visit

 Feeling hungry after reading this post? Try out this recipe for Nasi Goreng – a Malaysian classic that will make enough to feed the family.


Nasi Goreng


350 gm long grain rice

2 tbsp vegetable oil

3 eggs

1 onion

2 green chillies

1 garlic clove

1 leek

1 tsp ground coriander

1 tsp ground cumin

250 gm beef meat

250 gm shelled prawns

3 tbsp soy sauce


This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.

Beat the eggs and make into an omelette, slice into strips and set aside.

Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillies. Fry until the onion is soft. Add the coriander and cumin.

Slice chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed.

Add the rice, soy sauce and omelette strips and cook for a further 5 minutes.

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