This is a dish of Chinese origin, and is most commonly associated with Hainanese, Malaysian and Singaporean cuisines. Here in Melaka, you’ll find something that is not commonly available in other parts of Malaysia, the chicken rice ball. The rice is first boiled in chicken soup with other seasonings. When cooked, it is rolled in a ball that gives the unique look and texture.
The main ingredients of this dish are fish/seafood, ladyfinger, eggplant, long green bean and tomato. This dish is cooked in asam (tamarind) juice with chili and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish/seafood. This is the signature dish of the state. A very hot and mild sour fish curry making it very appetizing and is best to go with white rice. I normally eat it during lunch and dinner.
Tandoori chicken is a popular Indian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, tandoor, in which the dish is traditionally prepared. Red chili powder is used to give it a fiery red hue and for milder version, it is usually the mixture of red and yellow food colouring to achieve the bright colour. Although it is traditionally prepared in a tandoor, it can also be prepared on a barbecue grill.