Appalam or papadam
is a thin, crisp, flatbread or wafer from the Indian subcontinent. It is typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat; and served as an accompaniment to a meal in Indian (and some Malaysian) cuisine. At CLB, appalam is served with all rice dishes (except Chicken Rice)
is the Tamil word for a fried, or sometimes sauteed, vegetable dish. It is usually made by stir frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis and coriander. Sometimes, shredded coconut would be added as a flavoring. At CLB, we serve cabbage poriyal daily.
Penang Char Koay Teow
is a stir-fried flat rice noodle dish with egg, Chinese chives and beansprouts, the Malaysian (more accurately, Penang) equivalent of the ubiquitous Phad Thai. The smoky flavor comes from being fried in a very hot wok (“wok hei” in Chinese), and it is commonly made with prawns, sliced fish cake, squid, mantis prawns, blood cockles and Chinese sausage, and cooked with lard. Chili paste is added for spiciness, and though optional, it is highly recommended. At CLB, our version is pork free (halal); with prawns, sliced fish cake, squid and unfortunately, blood cockles are not easily available in the US so our version does not have them.
Chicken Rice (Nasi Ayam Malaysia)
is another popular and delicious Malaysian dish. It is a variation of the more famous Hainanese Chicken Rice. Chicken rice is available in most coffee shops; especially Chinese and Malay ones, roadside stalls, and even chain restaurants. Most chicken rice vendors offer two options of either roasted/fried or steamed chicken. The rice served with the chicken is a flavorful one which is cooked using chicken broth. This rice, sometimes also known as “oily rice” has a rich, oily texture and is usually served with sliced cucumbers, chili-garlic sauce, soy-oyster sauce and a bowl of hot clear chicken soup as accompaniment. At CLB, our chicken is fried and resembles the Malay version of this dish.
is a dish popular in Malaysia. It is readily available at hawker stalls, sold most commonly by Malay and Chinese vendors. It is usually made with thin yellow noodles and thin Bee-Hoon (rice vermicelli) with a spicy coconut milk curry broth. The noodles dish is topped with condiments such as fried puff tofu, fish ball, fish cakes, bean sprouts and hard-boiled egg slices. The addition of blood cockle, chicken, cubed pig blood curd, cuttlefish and yard long beans is common. At CLB, we offer pork-free Curry Mee; along with their variations – Curry Yong Tau Foo (with assorted fish balls and stuffed vegetables); Curry Chee Cheong Fan (with Rolled Rice Noodles); and a vegan version of Curry Mee – all served with our house made sambal.
are little pastry parcels with a curried filling – either potato, chicken, meat or sardine. They are usually eaten as a tea time snack, curry puff is can be considered one of Malaysia’s favorite snack. At CLB, we use spiral curry puff pastry, which is made from a combination of oil and water based dough; filled with curried potatoes and sweet potato; flavored with curry spices and curry leaves.
There are many kinds of fried chicken in Malaysia. The multi-racial population all have a come up with a myriad of fried chicken recipes. Our version is dry heavily spiced fried chicken popular in Indian restaurants and it is best eaten with our fingers!
is a Malaysian salad (with Indonesian roots) of fresh and blanched vegetables with boiled potato, fried tofu and tempeh.
is a classic and popular northern Malaysian dish originating from Penang. It is a meal of steamed rice which can be plain or mildly seasoned, and served with a variety of curries and side dishes. It is our signature item at CLB; and comes with a multiple choice of curries and sides, including vegetarian and vegan options. (Please click here for a more detailed information about Nasi Kandar)
is considered Malaysia’s national dish. A basic nasi lemak is typically eaten for breakfast and consists of rice steamed in coconut milk with a spicy sambal, pieces of cucumber, crispy anchovies, roasted peanuts and hard-boiled egg. For lunch or dinner, often a dry curry or fried chicken, shrimps, fish is added to make it a full meal. Our version comes papadam; and a choice of chicken, shrimp or vegan options.
Nyonya Chicken Curry
An ever favorite dish from the Peranakan culture – this rich fiery coconut-milk based curry is flavored with turmeric, lemongrass & galangal, cooked with potatoes. Traditionally, eaten with steamed glutinous rice, plain steamed rice, roti jala (savory crepe) or even with bread.
– glutinous rice soaked with turmeric (kunyit) and steamed in coconut milk with white pepper & pandan leaves. Traditionally served with Nyonya chicken curry.
is a coconut milk based curry with a variety of fresh herbs and spices, usually cooked for several hours until it becomes thick and rich. It is traditionally a meat curry but recently vegetarian versions are also made using tempeh, tofu, faux meat or jackfruit. It is usually served with hot steamed rice, nasi lemak or with ketupat (rice cakes)
is a Malay (and Nyonya) style chili sauce, paste or relish typically made from a mixture of a variety of chili peppers with secondary ingredients such as anchovies, shrimp paste, onions, garlic, ginger, shallot, lemongrass, palm sugar, tamarind and/or lime juice. It is an essential part of Nasi Lemak. It’s also part of many Malaysian noodles dishes. CLB, our house made sambal is made vegan.
is a Malaysian/Southeast Asian dish consisting of small pieces of spiced meat grilled on a skewer and served with a spiced peanut sauce. Our home-made chicken satay is grilled in house and served with house made peanut sauce and cucumber slices.