When you select Hidayah Maju Caterers Sdn. Bhd. (HMC), you are choosing experience and leadership backed by superior reputation. A great 30-years experienced Managing Director, Ali Shajahan have made numerous of dream come true. From local to famous clientele, the options have been designed with elegance and are as unlimited as your imagination.
Many of the unleavened breads that are a staple of Indian food show up in Malaysian kitchens. The most popular is roti canai, a simple bread made of flour, water, eggs, and gheethat is repeatedly kneaded, folded, oiled, flattened, and tossed before it’s cooked in a skillet. Making roti canai is an art in and of itself that results in delicious bread that’s crispy on the outside, soft and fluffy on the inside.
A world-renowned Indian dish, Biryani takes time and practice to make but is worth every bit of the effort. Long-grained rice (like Basmati) flavoured with exotic spices like saffron is layered with lamb, chicken, fish or vegetables cooked in a thick gravy. The vessel is then covered, its lid sealed on with dough and the biryani is cooked on a low flame. This is definitely a special occasion dish.
This dish is sold in the Hawker Center. Make sure that there is no water in the noodle.The noodles must be dried when you add it in the wok. The original recipe has fried bean curd,and cucur udang added into this dish.!It gives a much more richer taste.
Mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecarmotorcycles as preparation counters and to peddle their rojak.
Copyright
©2012 Hidayah Maju Caterers. All rights reserved.
Designed
by F N Tech