Tuesday, 19 April 2011

MALAYSIAN LOCAL FOOD

  1. soup from Peranakan culture, which is a merger of Chinese and Malay elements.
  2. 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.
  3. Source: Wikipedia
  4. Porridge   Rice porridge. Congee (also jook (Cantonese) or xī fàn (Mandarin)) – with chicken or duck’s eggs and pork, coriander leaf, fried wonton noodles, with fried bread (yao ja gwai (Cant.) or yóu tiáo (Mand.))
    Source: Wikipedia
  5. 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
  6. Fish Head   Curry Fish head, a famous Chinese Malaysia cuisine. Also served as Fish Head Noodle.
    Source: Wikipedia
  7. 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.
    Bak kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together.
    Source: Wikipedia
  8. Pan Mee   Pan Mee or Ban Min (Chinese : 板麺) is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles.
    Source: Wikipedia
  9. 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
  10. 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
  11. 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
  12. Satay   Satay (or sate, 沙爹) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).
    Source: Wikipedia
  13. 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 rendang
    Source: Wikipedia
  14. Durian   Widely known and revered in Southeast Asia as the “King of Fruits” for its distinctive for its large size, unique odour, and formidable thorn-covered husk.
    Variety of durian cuisine includes durian cake, durian pancake, durian puff, durian ice-cream and etc.
    Source: Wikipedia
  15. 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.
    Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy.
    Source: Wikipedia
  16. 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
  17. Hor Fun   Flat noodles or IpohHor 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
  18. 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
  19. Kaya   Kaya ( also srikaya, means “rich” in Malay based on its golden color) is a jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar.
    Kaya is sweet and creamy, available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast and eaten in the morning but is enjoyed throughout the day.
    Source: Wikipedia
  20. 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 used
    Source: Wikipedia
  21. Cendol   The dessert’s basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf), and palm sugar. Red beans, glutinous rice, grass jelly, and creamed corn are optional additions.
    Source: Wikipedia
  22. 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
  23. Mee Hoon   Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They are often eaten as part of a soup dish, stir fry, or salad.
    Famous cuisine include Singaporean fried rice vermicelli (星州炒米) and bee hoon soup.
    Source: Wikipedia
  24. 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
  25. Curry Noodle   Curry Chicken Noodle usually uses curry as soup base coupled with yellow noodles.
    The dish contains chicken meat, fish cake, potatoes and tau pok. In this dish, the curry plays an important part in dish. Usually a more watery curry base is preferred in this case so that the noodle is not hard to shallow.
    Source: Wikipedia
  26. Siew Yuk   A type of crispy barbecue pork (烧肉).
  27. Pork Knuckle   Pork knuckles (豬腳肉 zhū jiǎo ròu), mostly roasted, and sometimes cooked with vinegar.
  28. Siew Pau   Siew pau. It is a type of baked bun with flaky pastry bun and meat (usually pork) filling. The famous version comes from Seremban.
  29. Belacan   Shrimp paste or shrimp sauce (蝦醬).
    It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption.
    Source: Wikipedia
  30. 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
  31. 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.
    Cuisines include Nyonya Laksa, Nyonya Rendang Chicken, Nyonya Kuih, etc.
    Source: Wikipedia
  32. Rojak   Rojak is a fruit and vegetable salad dish.
    Mamak rojak (or Indian rojak) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a thick, spicy peanut sauce.
    Fruit rojak consists typically of cucumber, pineapple, turnip (jicama), bean sprouts, taupok (puffed soya bean cake) and youtiao (fried dough fritters). Raw mangoes and green apples are less commonly used. The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice.
    Source: Wikipedia
  33. 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
  34. 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
  35. Lam Mee   Lam Mee is long yellow rice noodles cooked in a rich gravy made from the stock of prawns and chicken. It is always served at birthdays to wish the birthday boy or girl a long life, and is also known as birthday noodles.
    Source: Wikipedia
  36. 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.
    Cuisines include Sambal Patai, Petai with Prawns and etc.
    Source: Wikipedia
  37. Lo Bak   Lor BakMarinated 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
  38. 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
  39. 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
    1. 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.
    2. Source: Wikipedia

    3. Yee Mee   Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles, ??, ???) is a variety of flat Chinese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics.
      Source: Wikipedia

  • For filled tangyuan, the filling can be either sweet or savoury. Sweet fillings can be:
    1. Sesame paste (ground black sesame seeds mixed with sugar and lard) – the most common filling;

    1. Savoury filling is usually a pork meat ball.
    1. Roti Canai   Roti canai (pronounced “chanai,” not “kanai”, also known as Roti Prata) is a type of flatbread. The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.
    2. Variations include:
    1. roti telur, with fried eggs (telur being the Malay word for egg)


    1. Source: Wikipedia
    2. Century Egg   Century egg (皮蛋,松花蛋), also known as preserved egg, hundred-year egg, thousand-year egg and thousand-year-old egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste.
      usually served as Century egg and Lean Pork congee (皮蛋瘦肉粥), or with Lo Bak.
      Source: Wikipedia
    3. Teh Tarik   Teh tarik (“pulled tea” or 拉茶 in Mandarin) is a type of tea which can be bought in restaurants and outdoor stalls. he main ingredients are tea and condensed milk. Ginger water may also be added to form teh halia, or ginger tea. It has become the de facto national drink of Malaysia.
      The tea is poured from a hand held high into a container held in a hand below. The tea is poured back and forth in this manner to create a thick froth. It is believed that this method mixes the tea with the condensed milk more thoroughly than other methods.
      Source: Wikipedia
    4. Mee Jawa   lanched noodles served with tomato based gravy, garnished with beansprouts, potato, beancurd, egg, prawns, deep fried flour paste and sprinkled with groundnuts. The fried version is also availble on request at most places.For extra kick squeeze in a little lime juice.
    5. Otak-otak   Otak-otak is a fish cake. made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
      Source: Wikipedia

    No comments:

    Post a Comment