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Malay Food and a Recipe

Many Malaysians eat rice every day. They often use meat more as a flavoring than as a main dish. They put meat in soups and stews and cut it into pieces before it is served.

Malay kids in some areas play a game using rice cakes. They stretch a long rope across a yard and hang 8 to 10 rice cakes from the rope on long strings or ribbons. The rice cakes are hung from the rope two or more feet apart from each other, and one child stands in front of each rice cake. When a leader gives a signal, the race starts to see who can eat their rice cake first without touching it with their hands.

Banana fritters are a popular treat in Malaysia. To make them, combine 1½ cups of flour, 2 tablespoons of sugar, and ½ teaspoon of cinnamon. In a separate container, mix 2 eggs, 1 cup of milk, and 1 teaspoon of vanilla. Then mix the wet ingredients in with the dry ingredients. If the batter is too thick, add water a little at a time until it is the thickness of pancake batter.

Heat enough oil for deep frying until hot. Slice 4 to 6 bananas lengthwise, and dip them into the batter to cover them completely. Deep fry the bananas until golden brown. Serve warm.



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