Transcript Malaysia - WINDOWS TO THE PAST

Malay
Cuisine
Malaysian cuisine reflects the multicultural aspects of
Malaysia. Various ethnic groups in Malaysia have
their own dishes, but many dishes in Malaysia are
derived from multiple ethnic influences. Food
preparation differs from place to place, although
many of the foods used are alike. Spices, aromatic
herbs and roots are all used in Malaysian cuisine.
INGREDIENTS
• Staple foods
1) Rice: A popular dish based on rice in
Malaysia is nasi lemak: rice steamed with
coconut milk to give it a rich fragrance,
and served with fried anchovies, peanuts,
sliced cucumber, hard boiled eggs and a
spicy chilli paste known as sambal. Of
Malay origin, nasi lemak is often called
the national dish.
2) Noodles: Noodles are another popular food.
Many noodles and others provide a source of
carbohydrate besides the ubiquitous serving of
rice that accompanies every meal.
3) Bread: Indian style bread such as roti, canai,
dhosai and puri are commonly eaten by most
Malaysians as part of breakfast.
• Meat
1) Poultry: Malaysian poultry is handled according
to Halal standards, to conform with the
country's dominant and official religion, Islam.
2) Beef: Beef is common in the Malaysian diet. It can
be commonly found cooked in curries, stews,
roasted, or with noodles. Malays generally eat
beef that is halal.
3) Pork: Pork is largely consumed by the non-Muslim
community in Malaysia. All Malaysian Malays are
Muslim and therefore do not consume pork.
4) Mutton: Mutton generally refers to goat meat
rather than sheep. The meat is used in dishes such
as goat soup, curries, or stews. It is a popular
ingredient in Malaysian Indian food.
•
Seafood
Many types of seafood are consumed in Malaysia, including
shrimp or prawn, crab, squid, cuttlefish, clams, cockles,
snails, sea cucumber and octopus. In general, members of
all ethnic communities enjoy seafood, which is considered
halal by Malaysian Muslims.
•
Vegetables
Vegetables are usually available year round as Malaysia
does not have four seasons. During the rainy season,
sometimes vegetable yield decreases but does not stop
altogether.
• Fruits
Malaysia's climate allows for fruit to be grown all year
round. Most tropical fruits are either grown in Malaysia or
imported from neighbouring countries. Some notable fruits
include: durian (King of the Fruits), rambutan, mangosteen,
lychee, mango and longan.
FOOD TYPES
Malay cuisine bears many similarities to Indonesian
cuisine. It has also been influenced by Chinese,
Indian, Thai and many other cultures throughout
history, producing a distinct cuisine of their own.
Many Malay dishes revolve around a Rempah,
which is a spice paste or mix similar to an Indian
Masala.
• Malay food
Malay cuisine includes many dishes such as apam
balik, ayam percik, ikan bakar, ikan pari, keropok
lekor, nasi lemak, nasi dagang, soto, redang, sayur
lodeh, tempoyak, etc.
• Malaysian Indian food
Malay Indian cuisine of the ethnic Indians in
Malaysia is similar to its roots in India, especially
South India. Food found in Malaysian Indian cuisine
includes banana leaf rice, chapati, idli, naan,
paneer, pongal, putu mayam, rasam, sambar,
upma, biryani or nasi beriani, etc.
• Malaysian Chinese food
Malaysian Chinese food is derived from mainland
southern Chinese cuisine but has been influenced by
local ingredients and dishes from other cultures.
Some dishes are bakkwa, char kway teow, curry
mee, duck noodle soup, hakka cuisine, kway chap,
pao, wonton mee, yau zha gwai, duck roaster, etc.
• Sarawak Indigenous cuisine
Sarawakians tend to have a distinct cuisine from
their Peninsula counterparts. Among the cuisine
unique to Sarawak are laksa sarawak, umai, linut,
selorot, nasik aruk, tomato noodle, tuak, kelupis,
murtabak corned beef, suman, etc.
Desserts
Desserts in Malaysia tend to make use of generous
amounts of coconut milk. Some common desserts
include cendol, ais kacang, bubur cha cha,
honeydew sago, pineapple tart, etc. A huge variety
of tropical fruits are commonly served as desserts in
Malaysia. The most famous is possibly the durian.
Made By: Srishti Bansal