 |
from us: |
Tuesday, February 8, 2011
Conclusion
at the end of this assignment, we can explain some of those traditional dishes in Malaysia.We also concluded that people in Malaysia to share food, tradition and passion that sama.Kami also hope this work will be a material that can help others to find little malaysia people about food.We also would like to thank mrs.Shafinas that encourage us to finish this work.
Monday, January 31, 2011
Curry
Curry is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from indian or other South Asian cuisine. It is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry."
The word "curry" may be an anglicised version of the Tamil word kari (கறி), which is usually understood to mean vegetables/meat cooked with spices with or without a gravy .In most South Indian cuisines, a curry is considered a side-dish, which can be eaten along with a main dish like rice or bread. In Pakistan and North India, where dishes are classified as sukhi (dry) and tari (with liquid), the word curry is often confounded with the similar-sounding Hindi-urdu word tari (from the Persian-derived tar meaning wet) and has no implications for the presence or absence of spice, or whether the dish is Indian or not (e.g. any stew, spicy or not, would be considered a curry dish, simply because it is wet). In Urdu, an official language of Pakistan, curry is usually referred to as saalan (سالن). The equivalent word for a spiced dish in Hindi-Urdu is masaledar (i.e. with masala). This article covers curry in the Western sense of the term.
indian people eat a variety of curry,there is chicken curry,mutton curry,beef curry and pork curry.
The word "curry" may be an anglicised version of the Tamil word kari (கறி), which is usually understood to mean vegetables/meat cooked with spices with or without a gravy .In most South Indian cuisines, a curry is considered a side-dish, which can be eaten along with a main dish like rice or bread. In Pakistan and North India, where dishes are classified as sukhi (dry) and tari (with liquid), the word curry is often confounded with the similar-sounding Hindi-urdu word tari (from the Persian-derived tar meaning wet) and has no implications for the presence or absence of spice, or whether the dish is Indian or not (e.g. any stew, spicy or not, would be considered a curry dish, simply because it is wet). In Urdu, an official language of Pakistan, curry is usually referred to as saalan (سالن). The equivalent word for a spiced dish in Hindi-Urdu is masaledar (i.e. with masala). This article covers curry in the Western sense of the term.
indian people eat a variety of curry,there is chicken curry,mutton curry,beef curry and pork curry.
 | ||
| chicken curry |
 |
| variety of curry |
 |
| butter chicken curry |
Chapati
Chapatis are made from a firm but pliable dough made from flour(whole grain common wheat) , 'atta' in and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like aMexican Tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).
Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like dal.
Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like dal.
 | ||||||
| chapati |
Indian food.
It was in the 19th century that Indian labourers migrated to Malaysia to work in rubber estates and on railways, bringing with them cooks from the land of overwhelming curries and rich onions. Here in Malaysia, both Northern and Southern Indian cuisine have been adapted to produce sensational curries, delicious bread and creative desserts.
Coriander, turmeric, cumin and curry feature heavily in Indian dishes along with rich ingredients such as ghee, yoghurt and chilli. The best way to describe Indian food is elaborate, fragrant and hot. Indian food typically utilises three main elements, ‘Masala’ or fragrant spices, “Dhal’, lentil soup in a pasty texture and chutney. Bread is oven-baked into circular, flat shapes while meats are usually cooked in curries or fried in bright batter.
Coriander, turmeric, cumin and curry feature heavily in Indian dishes along with rich ingredients such as ghee, yoghurt and chilli. The best way to describe Indian food is elaborate, fragrant and hot. Indian food typically utilises three main elements, ‘Masala’ or fragrant spices, “Dhal’, lentil soup in a pasty texture and chutney. Bread is oven-baked into circular, flat shapes while meats are usually cooked in curries or fried in bright batter.
Thursday, January 27, 2011
Yee Sang
Yusheng , yee sang or yuu sahng, also known as lo hei (Cantonese for 撈起 or 捞起) is a Teochew-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.
While versions of it is thought to have existed in China, the contemporary version is created and popularised in Singapore in the 1960s amongst the ethnic chinese community and its consumption has been associated with Chinese New Year festivities in Singapore as well as in neighbouring malaysia.In Singapore, government, community and business leaders often take the lead in serving the dish as part of official functions during the festive period or in private celebrity dinners. Some have even suggested that it be named a national dish.
The dish:
The Singapore-based Yusheng had fish served with daikon (white radish),carrot,red papper(capsicum), turnips, red pickled ginger, sun-dried oranges, daun limau nipis , Chinese parsley, chilli, jellyfish, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp),five spice powder and other ingredients, laced with a sauce usingplum sauce,rice vinegar, kumquat paste and sesame oil , for a total of 27 ingredients.Originally, the dish used raw mackeral, although in deference to the popular wishes of customers, salmon was later offered as an alternative due to the growing popularity of Salmon.
While versions of it is thought to have existed in China, the contemporary version is created and popularised in Singapore in the 1960s amongst the ethnic chinese community and its consumption has been associated with Chinese New Year festivities in Singapore as well as in neighbouring malaysia.In Singapore, government, community and business leaders often take the lead in serving the dish as part of official functions during the festive period or in private celebrity dinners. Some have even suggested that it be named a national dish.
 | |||||||||||
| yee sang |
The Singapore-based Yusheng had fish served with daikon (white radish),carrot,red papper(capsicum), turnips, red pickled ginger, sun-dried oranges, daun limau nipis , Chinese parsley, chilli, jellyfish, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp),five spice powder and other ingredients, laced with a sauce usingplum sauce,rice vinegar, kumquat paste and sesame oil , for a total of 27 ingredients.Originally, the dish used raw mackeral, although in deference to the popular wishes of customers, salmon was later offered as an alternative due to the growing popularity of Salmon.
 |
| yee sang dish |
Zang Cha Duck
Zhangcha duck, or tea-smoked duck, is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.
Preparation:
The duck is first marinated for several hours with a rud containing a typical combination of whole or crushed Sichuan pepper,huangjiu or baiju (fermented or distilled Chinese alcoholic beverage),ginger,garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu,black papper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.
The duck is consumed wrapped in clam-shaped buns called gebao.
 |
| smoked duck |
Preparation:
The duck is first marinated for several hours with a rud containing a typical combination of whole or crushed Sichuan pepper,huangjiu or baiju (fermented or distilled Chinese alcoholic beverage),ginger,garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu,black papper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.
The duck is consumed wrapped in clam-shaped buns called gebao.
 |
| smoked duck |
 |
| smoke duck |
Dim Sum
Dim sum is a Cantonese term for a type of chinese dish that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶).
history:
Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds ofCantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take out for students and office workers on the go.
While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables, minus sauce.
 |
| delicios dim sum |
history:
Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds ofCantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take out for students and office workers on the go.
While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables, minus sauce.
 |
| more choices of dim sum |
 |
| dim sum |
Subscribe to:
Posts (Atom)