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:

• dim sum
• hainanese chicken rice
• moon cake
• "kuih bakul"
• yee sang
• smoked duck

next section,we will introduce you with chinese cuisine.                                                    

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.

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.

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 making

satay

satay with cucumber

"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"!!

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.

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.