Malaysian Culinary Heritage Comes Alive at Ascott Palace
Dr Shahrim Karim, a renowned professor and culinary heritage expert, hosted an event at the Ascott Palace in Baridhara, sponsored by TAS Group and Air Asia. The event showcased the rich diversity of Malaysian cuisine, reflecting the country's diverse cultural heritage.
Dr Karim, currently a researcher at the University of Hamburg, is known for his work documenting, preserving, and refining Malaysian culinary heritage. He demonstrated the preparation of three dishes at the event. The first was a coconut pancake with spicy anchovy sambal, a traditional dish commonly made in rural households. The second dish was prawns in spicy pineapple coconut gravy, a popular delicacy from northern Malaysia. The third dish was a simple yet satisfying dessert, Perlis-style mango sticky rice.
Malaysian cuisine is a vibrant blend of influences, including Malay, Chinese, Indian, Baba-Nyonya, and Indigenous traditions. Southern Malaysian cuisine, in particular, is influenced by Singaporean, South Indian, and Portuguese cooking.
The event was a testament to Dr Karim's expertise and passion for Malaysian culinary heritage. His demonstrations highlighted the diversity and richness of Malaysian cuisine, offering attendees a unique culinary experience.
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