28/03/2026

LYFE SATURDAY | MAR 28, 2026

22

TASTY RECIPE

Lontong Ingredients 4 cups rice cakes (cubed) 300ml coconut milk 2 cups mixed vegetables (cabbage,

FOODIE CORNER

carrot, long beans) 4 tofu pieces (fried) 1 tempeh block (fried) 2 tbsp curry paste

2 cups water Salt to taste Sambal and boiled eggs (for serving) Instructions 1. Heat a pot and saute curry paste until fragrant. 2. Add vegetables and stir briefly. 3. Pour in water and coconut milk, then simmer. 4. Add tofu and tempeh, cook until vegetables are tender. 5. Adjust seasoning. 6. Serve over rice cakes with sambal and boiled egg.

K Fry, R aya Yam! series This Raya season, the new menu blends comforting festive indulgence and joyous reunions. Inspired by its mascot YamYam, the series delivers yam-infused items to the menu. The series includes the indulgent chilli k’runch butter yam fried chicken (RM42.90 for half chicks and RM25.70 for boneless chicken), hearty ttokttok sweet corn bulgogi (RM23.47 for beef topping and RM20.88 for chicken topping), icy bora taro bingsoo (RM24.90) and the sweet bora taro shake (RM12.90) to keep your heart and belly satisfied.

– 123 R FP I C

G S C curry puff and popcorns Enjoy quality time at GSC with a range of new snacks, including local favourites such as crunchy curry puffs (RM13 for combo or RM5 a la carte). The line-up also features ready-to-eat popcorn in local-inspired flavours such as nasi lemak and barbecue curry (RM7 per pack), offering a familiar twist to your movie-going experience.

Indonesian food promoting cultural exchange, tourism

CULI N A R Y diplomacy is emerging as a growing force in promoting Indonesia’s tourism and creative economy in Malaysia, with Indonesian restaurants serving as cultural touchpoints that showcase heritage and deepen people-to-people connections. Minister counsellor for economic affairs at the Indonesian embassy in Kuala Lumpur Hendra P. Iskandar said establishments such as Betawi Indonesian Cuisine in Taman Tun Dr Ismail play a key role in introducing authentic Indonesian flavours while supporting wider economic promotion efforts. Signature dishes such as soto Betawi , tahu telur and sayur lodeh reflect the country’s diverse culinary traditions and help raise awareness of its tourism offerings and creative sectors. “Through culinary experiences, Malaysians are able to better understand Indonesia’s cultural identity while opening opportunities to promote tourism and the creative economy,” he told Bernama recently. Originating from Jakarta, Betawi cuisine is shaped by a blend of Malay, Javanese, Sundanese, Chinese, Arab, Indian and European influences. It is known for its aromatic spices and balanced flavour profiles

that combine sweet, sour, salty and spicy elements. He added that for Indonesians living abroad, these dishes offer a sense of familiarity and connection to home, while also strengthening cultural exchange between the two neighbouring countries. The restaurant’s commitment to authenticity has earned it a Certificate of Appreciation from Tourism Marketing for Southeast, South and Central Asia under Indonesia’s Tourism Ministry. Manager Siraj Al Munir @ Sam said the restaurant, which opened in April 2024, served more than 80 dishes during iftar for the fasting month. Popular selections include iga bakar , tahu telur , oxtail soup ( sop buntut ) and soto Betawi. Dessert offerings such as pisang ijo istimewa , bubur cha cha and dwi sumsum also draw strong interest. The restaurant also offers 14 types of sambal , ranging from sweet and mildly tangy to bold, spicy and sour, allowing diners to customise their meals. Beyond dine-in, it provides catering services for corporate functions, private gatherings and special occasions.

Lapisan Patisserie and Hokkaido B aked Cheese Tart’s ‘Crotart’ Crotart is a fresh pastry creation that combines classic flavours with a modern twist. It features a flaky, buttery pastry shell paired with a rich and creamy cheese tart filling. The result is a balanced texture that is crisp and indulgently smooth with every bite. Ideal as a light treat or dessert, it offers a familiar taste with a refined upgrade. It is available at RM11.50 per piece.

Zuan Yuan Chinese R estaurant roasted goose Available until May at One World Hotel, the promotion shines a spotlight on expertly roasted goose, known for its succulent meat and delicately crisp, golden skin. This elevated creation is stuffed with high-quality ingredients including abalone, sea cucumber, fish maw and mushrooms, offering a rich medley of textures and deep, umami flavours that are ideal for celebratory gatherings and special occasions. Prepared using traditional Cantonese roasting techniques, each goose undergoes a meticulous process of marination, air-drying and slow roasting. This method allows the skin to achieve its signature crispness while preserving the natural succulence of the meat. The golden-crisp imperial roast goose is available at RM299 (for half) and RM499 (for whole).

Iga bakar nasi bakul . – P I C S F ROM BETAWI

Soto Betawi.