LOCAL M.I.C CAFÉ

Nasi kerabu is a Malaysian cuisine rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang). It is often eaten with solok lada and is also eaten with fried keropok. RM 8.00

This dish is a perfect mix of flavours: aromatic rice infused with coconut milk and pandan leaves, eaten with fried ikan bilis (local anchovies) and peanuts, eggs, cucumber slices, and sambal (spicy chilli paste). RM 2.00

Chicken Rendang is dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left.The rendang paste is prepared by blending ginger, galangal, lemongrass, and chili with a small amount of water. RM 3.00

Ikan Bakar is the fish that marinated with mixture of spices pastes, it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt. It lends the fish grill with layers upon layers of complex and delicious flavors. Ikan bakar serve with sambal kecap (sliced chili and shallot in sweet soy sauce) as dipping sauce. RM 6.00

Asam Pedas or "sour spicy" is a classic Malaysian dish.Asam Pedas cooking involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. The sourness traditionally comes from sour tamarind and spicy is from use of fresh chili peppers. 5.00

Ayam Percik is roasted chicken marinated in flavorful spices like turmeric, cumin & coriander along with lemongrass, coconut milk & tamarind. As the chicken is roasted, the marinade caramelizes on the meat lending a delicous coating. The chicken is marinated in the spices overnight or for several hours. RM 3.00

Chicken Gulai is consists of chicken cuts that are slowly simmered in a complex, spicy sauce which is based on coconut milk and various spices that typically include chilis, turmeric, coriander, cumin, and nutmeg, as well as shallots, garlic, and candlenuts. RM 4.00

Laksa consists of thick wheat noodles with a sour, fish and tamarind-based soup. The main ingredients for asam laksa include shredded fish, normally kembung and finely sliced vegetables including cucumber, onions, red chillies, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint), and pink bunga kantan (torch ginger). RM 3.50

Nasi Kandar is dish combines steamed rice and an assortment of different curries, sides, and condiments. The rice is occasionally seasoned, and the choice of curries includes various combinations of vegetables, chicken, or seafood. Nasi kandar is always served with its side dishes on a single plate and the curry sauce mix is poured directly onto the rice. RM 7.00

Popia Basah made of with popiah "skin" that is a soft, thin paper-like crepe or pancake made from wheat flour and filled with shredded vegetables. It is eaten in accompaniment with a sweet sauce, a blended soy sauce, a shrimp paste sauce hot chilli sauce before it is filled. RM 2.00

Rojak is salad of mixed vegetables, fruits, and dough fritters that is covered in a sticky black sauce and garnished with chopped peanuts. The sauce, made up of fermented prawn paste, sugar, lime and chilli paste. RM 2.50

Prawn Sambal is cook it semi dry and added some stinky beans [buah petai]. It is aromatic, spicy and tasty. The prawns and petai are crunchy and well coated with the dry sambal. Key ingredients is prawns, sambal, belacan, and tamarind RM 4.00

Satay is grilled chicken or beef skewers marinated with spices and served with peanut sauce. The meat is marinated in a satay marinade which may consist of any of a variety of spices such as chile powder, coriander, cumin, caraway, garlic, onion, vinegar, brown sugar, soy sauce, and oil. RM 0.80 per stick