Malay flavors at Rasa Saya
This corner at the SM City Foodcourt had been abuzz with diners raving positively about superb Malaysian cooking
Rasa Saya at SM City Iloilo's foodcourt.
Malaysian cuisine is another melting pot of other cultures' gastronomic fares. It is mostly influenced by the Chinese, Indians, Peranakans, Portugese and the Thais. Thus, it presents an interplay of sweet and spice, which is surely a treat for other Asians, including Ilonggos.
Thus, when Rasa Saya opened at the SM City Foodcourt, many were delighted because Malay cuisine is now accessible to them at a place that is very convenient and at a price that is affordable.
"Rasa" means "taste" and "saya" means "mine." The name was coined by owner Jesse Lizardo Agustin Jr. and his father, who resided in Brunei for most of their lives. They were in the construction business and grew up with Malay food.
Owners Francis Jaena and Jesse Lizardo Agustin.
"My dad and I used to listen to this song 'Rasa Sayang' and we wanted to use a name that is not so common, thus Rasa Saya," Jess said.
Jesse's partner in this business is Francis Jaena, a family friend who hade made Brunei his home, too.
Upon its opening, the Ilonggos, mostly from the middle class are very curious of this corner at the food court. When they tried the food, they kept coming back.
The food are prepared by Yusop Lisañe, a Filipino who has become a Malaysian citizen after working as a chef in Malaysia for 15 years.
"Here, Ilonggos will experience a taste of Malaysian as well as Southeast Asian dishes," said Francis.
"We assure you that our ingredients are authentic," said Jesse. "This is a pork-free restaurant because we also cater to Muslim diners," he added.
The Flavors of Rasa Saya
Roti Chanai.
Roti Chanai
The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.
Chicken Rice
Chicken Rice.
Specially marinated steamed chicken complemented with its wn special rice and soup.
Nasi Lemak Special
Rice steamed with coconut milk to lend it special fragrance. It is served with anchovies, peanuts, cucumber and a chili paste known as "sambal". The mamak variety of "sambal" tends to be a bit more spicy whereas the malay version of "sambal" in a nasi lemak tends to be on the sweet side. In Rasa Saya, the rice meal is served with sambal sauce, beef rendang and a portion of chicken.
Kolo Mee
A simple yet enticing noodle dish presented with minced ground beef, vegetables and special sauces.
Nasi Goreng
Nasi Lemak Special.
"Fried rice" in the Malay language, this is flavored with a unique blend of ingredients.
Chicken Curry
Indian chicken curry with potatoes, perfect with Roti Chanai, Roli Nan or Nasi Goreng.
Buttermilk Prawn Rice
A delectable prawn dish uniquely complemented with crispy floss.
Beef Rendang
A special Malay beef dish prepared with coconut milk and spices.
Mee Goreng Kering
Dry stir fry noodles garnished with vegetables and served with your choice of toppings.
Chicken Curry Rice..
Teh Tarek
Also called "Pulled tea", it is a well-loved drink amongst Malaysians. Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "pull", the thicker the froth. The "pulling" of tea also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating.
Kopi Tongkat Ali
Tongkat Ali coffee