There are many recipes and methods in making the ‘Dishes’ but they are not as authentic and real as it gets and as it should taste. The difficulty in producing ‘dishes’ that are authentic are taste and flavours, is that the ingredients in the original batter will also base on one’s own feel and experience. Certain ‘dishes’, though similar, are known by different names are known in different parts of Malaysia,Indonesia and throughout the Malay Archipelago. For example, the Kokos, people of Sabah prepare a sweet ‘Kueh’ which they call Dedokot, but it similar to ‘Kueh Kochi’, which those who live in west Malaysia are familiar with. Most of the ‘Kueh’ originating from Kelantan and also have a distinct Thai influence while those from Negeri Sembilan are influence by the Minang people. In making these ‘Kueh’, there are Malay people used moulds made of bamboo and containers crafted from banana leaves, screw pine (pandan leave), coconut leaves and turmeric leaves among others. They use sugar extracted from the nectar of Nira( unopened shoots), collected and cooked it into a dark reddish brown syrup and set into what we now know as ‘gula Melaka’ or ‘gula kabung’ (palm sugar). The Malays are creative people. ‘Kueh’ are colourful Asian sweet cakes that are eaten at any time of the day, not necessary as desserts at the end of the meal. They are popularly served for breakfast and afternoon tea and as a snack at any time of the day. The selection of Malay ‘Dishes’ that has come to be associated with the Nyonyas are many and varied but although you see Kuehs being sold in most morning market, good Dishes’ are hard to come by.
