Hello. Today I am interested to share
with you guys about Malay food in Malaysia. Actually this is the first post
that I want share with you guys. So I have another 4 more post for minimum to
share with you guys in order to finish my task in this semester.
When we talk about Malay culture, of course every
people in Malaysia knew about it. In Malaysia, Malay culture is the majority
culture among other cultures. Today, I am going to share about food in Malay
culture.
Malay food bears many similarities to Indonesian cuisine, in particular some of the regional traditions from Sumatre. It has been influenced by Chinese, Indian, Thai and may other cultures. Many Malay dishes revolved around a spice, which is a spice paste or mix similar to an Indian masala. Spices are made by grinding up fresh and or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas.
Here, there are some foods that quite
famous in Malay culture:
§ Keropok Lekor - a specialty of the state of Terengganu and other states on the east coast
of Peninsula Malaysia, is a savoury cake made from a combination of batter and
shredded fish. Sliced and fried just before serving, it is eaten with hot
sauce.
§ Kuih - is usually a selection of cakes, pastries and sweetmeats eaten as a snack
during the morning or during midday, and are an important feature during
festive occasions. It is a tradition shared by both the Malay and the Peranakan
communities. Some example include:
§ Onde onde - small round balls made from glutinous
rice flour with pandan (screw pine) leaves essence, filled with palm sugar and
rolled in fresh grated coconut.
§ Kuih talam - steamed layered coconut pudding
made of rice flour, sago flour and coconut milk is cooked by steaming. Pandan
leaves lend aroma and the green colour to one layer. A white coconut layer goes
on top.
§ Pulut inti - a kind of steamed 'dry' rice
pudding made from glutinous rice & coconut milk. It is traditionally wrapped
in banana leaves folded into a pyramid shape, and topped with fresh grated
coconut sweetened with palm sugar.
§ Layer
Cake -
a sweet cake with many layers
§ Nasi Lemak - rice steamed with coconut milk
§ Nasi Berlauk- Plain rice served with different
variety of dishes
§ Nasi Dagang - the Nasi Lemak of east coast Peninsula Malaysia, in
the state of Terengganu and Kelantan.
§ Nasi Kerabu - a type of rice which is blue in
color (dyed by a kind of blue flower or bunga telang), originated
§ Nasi Minyak - a multi-colored rice (dyed in a
similar manner to Nasi Kerabu) usually eaten with rendang. It is very oily as
the name implies.
§ Nasi Goreng - fried rice. Nasi goreng kampung is
a typical variant, traditionally flavored with pounded fried fish (normally
mackerel), though recently fried anchovies are used in place of it.
§ Pulut - Glutinous rice is a type of
short-grained Asian rice that is especially sticky when cooked. It is widely
used during the Raya festive seasons as traditional food.
§ Ketupat - Originally from Indonesia, a type
of glutinous rice dumpling that has been wrapped in a woven palm leaf pouch and
boiled. As the rice cooks, the grains expand to fill the pouch and the rice
becomes compressed. This method of cooking gives the ketupat its characteristic
form and texture. Usually eaten with rendang (a type of dry beef curry) or
served as an accompaniment to satay or gado-gado. Ketupat is also traditionally
served by Malays at open houses on festive occasions such as Idul Fitri (Hari
Raya Aidilfitri).
§ Rendang - a spicy meat stew originating from
the Minangkabau ethnic group of Indonesia, rendang is traditionally
prepared by the Malay community during festive occasions.
§ Roti jala - The name is derived from the Malay
word 'roti' (bread) and 'jala' (net). A special ladle with a five-hole
perforation used to make the bread look like a fish net. It is usually eaten as
an accompaniment to a curried dish, or served as a sweet with 'serawa'. Serawa
is made from a mixture of boiled coconut milk, brown sugar and pandan leaves.
§ Serunding - Shredded meat in a form of meat
floss with spices.
§ Tempoyak - a popular Malay delicacy. It is
durian extract which is preserved and kept in an urn. Commonly eaten with
chillies and other dishes.
Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures.
Although there are various type of dishes in a Malay meal, all are served at
once, not in courses. Food is eaten delicately with the fingers of right hand,
never with the left which is used for personal ablutions, and Malays rarely use
utensils.
As a Malaysian, I think all Malaysian food is super duper
delicious. I am really proud and happy to be a Malaysian since Malaysia is a peaceful
country with many types and variety of food. I think that’s all for today. See
you guys on my next post. Thank you for reading.
No comments:
Post a Comment