This is the dish that gym-goers wish they could eat. Protein, fiber, and a good serving of blue-colored carbohydrates? Thank you for your time and consideration. Herb-infused rice, boiled salted egg, fried fish or poultry, and different vegetables on the side characterize Kelantanese cuisine.
Rojak isn’t just slang for “hodgepodge” in the area. It can also refer to a jumble of pineapple, cucumber, green mango, cucumber, jicama, cuttlefish, deep-fried tofu, or Chinese-style fritters, depending on where you are in the country. A sweet shrimp paste with ground peanuts is frequently put into this nutritious cocktail.
This is why Malaysians have not yet all gotten obese. Tender poached chicken in a runny soy sauce with rice and a clear broth on the side? You’ll want to come back for more (without piling on the pounds). The cucumbers on the side will also help you meet your daily fiber requirements.
It’s not just the Vietnamese who can roll it without frying it. This wet, savory snack is frequently sliced into bite-sized pieces and contains shredded jicama, shrimp, omelette, and fresh lettuce rolled and wrapped in super-thin, crepe-like rice paper. There’s no way you’ll overeat here.
You’ll forget you’re on a diet when you eat this tasty herb rice salad. This recipe is all about diversity without calories, with turmeric rice tossed with kaffir lime leaves, shallots, basil, mint, lemongrass, wild betel leaves, and shredded coconut. You’ll stick to your diet — and this nasi — if you add a dash of sambal (hot shrimp paste) (rice).