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CURRIES are popular with locals, eaten either with rice or the numerous types of bread.
After a long day of fasting, a good plate of rice with any gulai kawah (curry cooked in a cauldron) is bound to satisfy.
At Four Points By Sheraton Puchong, there are up to four types of gulai kawah consisting of mutton, tilapia fish, chicken and beef every day during the Ramadan period.
The curries cooked for over two hours have tender meat and go well with nasi minyak or even plain rice.
The hotel’s Malay cuisine chef Mohd Aris Mohd Daim, 34, said Malaysians loved deep-fried food, so he had a dedicated corner serving freshly deep-fried items such as crab, prawns, chicken and fish ball. These ingredients are marinated with chilli powder before being deep-fried.