Malaysia's Traditional Food

The rice in nasi lemak is (a)   in coconut milk and pandan leaves to give it a fragrant aroma.

The chicken for rendang ayam is (a)   in coconut milk and spices for several hours before cooking.

The rice in banana leaf rice is (a)   with side dishes and curry.

Dim sum is usually (a)   in bamboo baskets to keep it soft and moist.

The sago starch used for ambuyat is (a)   in hot water until it becomes sticky.

Ulat sago is often (a)   over an open flame until it becomes crispy.