|Dancers perform at Malaysia Festival, Darling Harbour, Sydney|
|The crowds fill Tumbalong Park at Darling Harbour|
|Satay chicken from Jimmy's Recipe|
The sauce is more red and much less lumpy with peanuts than I’ve come across before, but with rich and nutty creaminess offsetting the gentle heat. The chicken was rather lukewarm and our skewers varied wildly in sizes, but it was a satisfactory start.
|Otak otak from Jimmy's Recipe|
|Inside otak otak|
|Roti making at the Mamak stall|
|Roti canai from Mamak|
|Roti telur from Mamak|
|Cans of 100Plus|
|Rojak from Aseana Food Village|
I liked the sauce combination with cucumber, fresh pineapple, pineapple, bean shoots and green apple but not so much with the very sweet pear and the hardened yau ja gwai or yu tiao bits – the Chinese fried long dough sticks commonly eaten with congee.
|Muar chee from Aseana Food Village|
|The 'tank' of Malacca cendol from Sydney Kopitiam Restaurant|
|Malacca cendol from Sydney Kopitiam Restaurant|
|Cassava cake from Sydney Kopitiam Restaurant|
Other stalls at the Malaysia Festival were Abang Sam (a great, casual place in Kensington) and Café Katsuri – both with halal offerings; Chinta Ria; Hometown Recipe, Jackie M Malaysian Cuisine, Kaki Lima, Penang Hawker, Sydney Kopitiam Restaurant and Wan’s Ayam Percik. Shame my stomach wasn't big enough to fit in something from every stall.
|Satay at Abang Sam|
|Nasi lemak at Jimmy's Recipe|
|Traditional karipap (curry puffs)|
|Gorgeous, perfect buns from Papparoti|
|Dancers performing in the afternoon|
|Such vibrant outfits|