Today I Ate Cucur, Tempeh and Nasi Lemak

Selangor, Malaysia.

Deep fried Cucur Daun Bawang (Scallions Fritters)

Tempeh and Cucur

Served with chili sauce

Cucur is a traditional Malays fritter snack in Brunei, Indonesia, Malaysia and Singapore that is made from flour and then fried. It is usually round in shape and tends to vary in size. There are many varieties of this snack, some using banana, anchovies or prawns, onion or maize.

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

Nasi Lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring areas such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan.