- soup from Peranakan culture, which is a merger of Chinese and Malay elements.
- Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup. Usually, thick rice noodles also known as laksa noodles are preferred, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.
- Source: Wikipedia
- Fish Ball As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi (魚漿). Also known as 魚蛋 and 魚旦 or 魚丸 (yú wán) and 鱼圆 (yú yuán).Fish balls can served with soup and noodles like the Chiuchow style or served with Yong tau foo. There is also a type called “Fuzhou fish ball” which has pork fillings with the fish ball.Source: Wikipedia
- Fish Head Curry Fish head, a famous Chinese Malaysia cuisine. Also served as Fish Head Noodle.Source: Wikipedia
- Bak Kut Teh The name literally translates as “pork bone tea” (肉骨茶), and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.Source: Wikipedia
- Sambal is made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated.Varities of Sambal include Sambal Asam and Sambal Belacan, and is used in dishes like sambal squid, sambal prawn, sambal kangkung, sambal ikan bilis and served with Nasi Lemak as well.Source: Wikipedia
- Fried Kuey Teow literally “fried flat noodles” (???), is made from flat rice noodles approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.Source: Wikipedia
- Wantan Mee Wantan Mee (Chinese : 雲吞麵), Chinese noodles with Chinese dumplings (Chinese : 雲吞), chooi sam and BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.Source: Wikipedia
- Rendang Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.Rendang is made from beef (or occasionally chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind, and is usually not cooked for as long as beef rendangSource: Wikipedia
- Hokkien Mee (福建麵) refers to fried noodles cooked in Hokkien (Fujian) style.Hokkien hae mee (Hokkien/Fujian prawn noodles; 福建虾麺) is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.Source: Wikipedia
- Prawn Mee Hae mee (虾面; pinyin: xiāmiàn), or prawn noodles, is a noodle soup dish. It can also refer to a fried noodle dish known as Hokkien mee.Egg noodles are served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, lard is added to the soup, but this is now less common due to health concerns.Source: Wikipedia
- Hor Fun Flat noodles or Ipoh “Hor Fun” (from Cantonese hor fun – 河粉) – These are flat rice noodles prepared in the hard water. There are two varieties. Sar hor fun – 沙河粉 is served in a clear chicken and prawn soup with chicken shreds, prawns and spring onions. Chau hor fun is fried with a little dark gravy, as opposed to Penang char kway teow which has no gravy but is fried with egg, prawns and cockles. It is also different from Cantonese-style wat tan ho which is completely immersed in clear, egg-starch gravy.Source: Wikipedia
- Chee Cheong Fun A rice noodle roll (also translated as steamed rice roll, 猪肠粉), commonly served as a variety of dim sum. It is a thin roll made from a wide strip of Shahe fen (rice noodles), filled with shrimp, pork, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving.Source: Wikipedia
- Siu Mai As prepared in Cantonese cuisine, shaomai (烧卖) is also referred to as “pork and mushroom dumpling.” Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot (made with a pea) may also be usedSource: Wikipedia
- Glutinous Rice Glutinous rice (also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice, 糯米) is a type of short-grained Asian rice that is especially sticky when cooked.Lo mai gai (Cantonese) Nuo mi ji (Mandarin), 糯米鸡, also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese food. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage and sometimes dried shrimp. The ball of rice is then wrapped in a dried lotus leaf and steamed.Source: Wikipedia
- Yong Tau Foo Yong tau foo (also spelled yong tao foo, yong tau fu, or yong tau hu, 釀豆腐) is a Chinese soup dish with Hakka origins. Tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name “Yong Tau Foo,” which means “stuffed bean curd.”Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl.Source: Wikipedia
- Curry Noodle Curry Chicken Noodle usually uses curry as soup base coupled with yellow noodles.Source: Wikipedia
- Yau Jar Guai Youtiao or You tiao (油条,油炸檜,油炸鬼) is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two.Youtiao are normally eaten as an accompaniment for rice congee or soy milk. In Malaysia, it’s eaten with poriddge or Bak Kut Teh.Source: Wikipedia
- Nyonya Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend.Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. The food is tangy, aromatic, spicy and herbal. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk – a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.Source: Wikipedia
- Radish Cake Turnip cake (萝卜糕) is a Cantonese dim sum dish made of shredded daikon and rice flour. Despite the name, turnip is not an actual ingredient, hence the less commonly-used but more formal name of daikon cake. During yum cha, turnip cake is usually cut into square-shaped slices and pan-fried before serving. Each cake has a thin crunchy layer on the outside from frying, and soft on the inside.Chai tao kway (Traditional: 菜頭粿; Simplified: 菜头粿), it is also known as fried carrot cake, due to the fact that the word for white radish. It is also known as fried carrot cake, due to the fact that the word for white radish.Source: Wikipedia
- Ais Kacang Ais kacang or ice kacang (Chinese: 红豆冰; pinyin: hóngdòu bing; literally “red bean ice”), is a dessert popularly known as air batu campur in Malay or ABC for short. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly.The word Kacang is a Malay word for bean, and the word “ais” is a transliteration of the English term “ice”.Source: Wikipedia
- Petai Parkia speciosa (petai, twisted cluster bean, yongchaak or stink bean), is a plant of the genus Parkia. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to that added to methane gas.Source: Wikipedia
- Lo Bak Lor Bak – Marinated minced pork, then roll in thin soybean sheets and then deep fried. Usually served with small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) & chili sauce.Source: Wikipedia
- Nasi Kandar Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. The vegetable dish would usually be brinjal (aubergine), okra (lady fingers or “bendi”) or bitter gourd. A mixture of curry sauces is poured on the rice. This is called ‘banjir’ (flooding) and imparts a diverse taste to the rice.Source: Wikipedia
- Ayam Percik Ayam Golek / Ayam Percik – Wood-fire broiled chicken dressed with sweet coconut gravy. Ayam Golek/Ayam Percik is eaten with white rice in major family dishes and can also be dipped into “cholek” (Thai chilli sauce).Source: Wikipedia
- Tong Yuan Tāngyuán (汤圆) is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water.
- Source: Wikipedia
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