History - Malaysia pavilion at the New York 1964 World's Fair !

Malaysia 1964 - Official Guide New York World's Fair - A new country - the 14 Federated States of Malaysia - uses visual devices and taped commentaries on pickup phones to acquaint visitors with its people, government, industry and arts.

In the center of the two-story pavilion, orchids and ferns surround a small lily pond. An exhibit of the Malaysian way of life includes a color diorama of a village. Elsewhere on the ground floor are scale models of a tin mine and the Parliament House in Kuala Lumpur.

The country's industry and commerce are shown on the second floor - including an exhibit on one of its chief products, rubber. Films are shown continuously.

A collection of art works is in the pavilion's restaurant, where waiters offer assorted curries from wagons, and visitors may order such dishes as satay - marinated beef cubes broiled and dipped in spicy peanut sauce.

* Admission: free.

While talking about Restaurant of the pavilion, the Souvenir Guide Book provided many recipes from many countries participating to the Expo of New York... and of course, here's the one from Malaysian pavilion :

MALAYSIA - SATAY
Beef on Skewers

Serving carts, wheeled by brightly turbaned Malaysian waiters, bring on the spicy specialties (including fine curries) of this island-nation to the table.
Tables and chairs are of bamboo and rattan.

• 1/2 cup packaged finely grated coconut
• 3/4 cup heavy cream
• 2 pounds sirloin steak cur 1/2 -inch thick
• 1/2 cup minced onions
• I clove garlic. minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon crushed dried red peppers
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 3/4 cup ground almonds
• 3 tablespoons sesame or vegerable oil
• 2 tablespoons lemon juice

Rinse the coconut under cold running water, drain and combine with the cream in a saucepan.
Bring to a boil, let stand 30 minutes, then drain well and discard the coconut. Reserve the cream.

Cut the steak in 3/4-inch squares. Pound or chop to a paste the onions, garlic, salt, red peppers, coriander, turmeric, sugar and almonds.
Toss the meat in the mixture and let stand 30 minutes.
Using 8 skewers, thread the meat on them. Reserve any spice mixture that doesn't adhere.
Broil the skewers 3 inches from source of heat 8 minutes or to desired degree of rareness, turning the skewers frequently.

While the meat is broiling, combine the coconut cream, oil, lemon juice and reserved spice mixture. Cook over low heat and serve as a sauce with the broiled meat.
8 servings.

Inside the pavilion of Malaysia, at the New York Word's Fair 1964