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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.
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| chicken curry |
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| variety of curry |
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| smoked duck |
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| 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.
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| 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.
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| more choices of dim sum |
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| dim sum |
Chinese traditional food.
Chinese cuisine is any of several styles originating in the regions of China , some of which have become highly popular in other parts of the world — from Asia to the America,Australia, and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese Cuisine and Indian Chinese Cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates. In recent years, connoisseurs of Chinese food have also sprouted in Eastern Europe and South Asia .The culinary Michelin Guide has also taken an interest in Chinese cuisine, establishing Hong Kong and Macou versions of its publication.
for example the chinese cuisine that popular in malaysia is:
for example the chinese cuisine that popular in malaysia is:
- dim sum
- hainanese chicken rice
- moon cake
- "kuih bakul"
- yee sang
- smoked duck
Otak-otak
Otak-otak is a cake made of fish meat. It is widely known across Southeast Asia , where it is traditionally served fresh, wrapped inside banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.
Composition:
Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture contains fish paste,shallot,garlic,green onion,egg,coconut milk,and sago flour or can be substituted for cassava starch. While in Malaysia, it is a mixture between fish paste,chillies,garlic,shallots,tumeric,lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.
In Jakarta, Indonesia, one could find otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.
Composition:
Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture contains fish paste,shallot,garlic,green onion,egg,coconut milk,and sago flour or can be substituted for cassava starch. While in Malaysia, it is a mixture between fish paste,chillies,garlic,shallots,tumeric,lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
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| the composition of otak-otak |
While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.
In Jakarta, Indonesia, one could find otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.
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| grilled otak-otak |
Satay
Satay or sate is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken,goat,mutton,beef,pork,fish,tofu or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java or Sumatra,Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish It is also popular in many other south asia countries, such as: Malaysia,Singapore,Brunei,Thailand, the southern Philipines and in the Netherlands, as Indonesia is a former Ducth colony.
Satay may have originated in Java or Sumatra,Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish It is also popular in many other south asia countries, such as: Malaysia,Singapore,Brunei,Thailand, the southern Philipines and in the Netherlands, as Indonesia is a former Ducth colony.
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| satay making |
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| satay |
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| satay with cucumber |
Wednesday, January 26, 2011
"Nasi Lemak"
Nasi lemak is a dish sold in Malaysia,Brunai,Riau Island,and Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the Nasi Lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day. There is a similar dish in Indonesia called Nasi uduk
With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine leaves(pandan) are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish,cockle, stir fried water convolvulus(kankong), pickled vegetables, beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper, or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day.
the very tempting "nasi lemak"!!
With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine leaves(pandan) are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish,cockle, stir fried water convolvulus(kankong), pickled vegetables, beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper, or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day.
the very tempting "nasi lemak"!!
Local Delicacy & Traditional Cuisine.
As we all know, food is one of the traditions of the world community, the Malays have a variety of foods that are inherited from ancestral times.For example:
- "nasi lemak"
- "roti jala"
- "satay"
- "rendang"
- "nasi dagang"
- and many more
Here we'll tell you about the diversity food to maintain a tradition of ethnic Malays.Malaysia is always famous for its variety of foods. Although the whole country is like a huge dining place, there are still foods ‘belongs’ to certain places or places that stand out as representing some particular cooking or foods.In Malaysia, there are 13 states which have a tradition of its own food, we will discuss topics is clearly food for your viewing.
Thursday, January 20, 2011
Introduction
Malaysia is a country with rich culture. The population is made of mainly Malay, Chinese and Indians while the Borneo sub origins made out the most of west Malaysian population. Malaysian food, of course is very much reflective of the diversity of the people staying here. Located at the Southeast Asia, Malaysia is in between Thailand and Singapore while West Malaysia is next to the Sulawesi and Philippines.
It doesn't take an adventurous traveler or food enthusiast to appreciate Malaysian food. There are just so much to choose from, whether traditional or modern cuisines, deem to satisfy the choosiest tastes buds. The staple food in Malaysia is rice, just like the other Asian countries. Due to its sunny weather all year round, fruits and vegetables are in abundance while meat, poultry and seafood is inexpensive and readily available. Malaysian food, just like its people, is divided into Malay, Chinese and Indian and is still prepared by their own unique ways.
It doesn't take an adventurous traveler or food enthusiast to appreciate Malaysian food. There are just so much to choose from, whether traditional or modern cuisines, deem to satisfy the choosiest tastes buds. The staple food in Malaysia is rice, just like the other Asian countries. Due to its sunny weather all year round, fruits and vegetables are in abundance while meat, poultry and seafood is inexpensive and readily available. Malaysian food, just like its people, is divided into Malay, Chinese and Indian and is still prepared by their own unique ways.
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