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Food
in Malaysia |
Variety is the spice in Malay food. The traditional
culinary style has been greatly influenced by the long-ago traders from neighboring
countries, such as Indonesia, India, the Middle East, and China. Malay food is often
described as spicy and flavorful as it utilizes a melting pot of spices and herbs.
Malay cooking incorporates ingredients such as lemon
grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun
kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric)
and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and
coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom,
star anise and fenugreek. Seasonings play an important role in Malay cooking as they often
enhance the food taste and flavors. Many of the seasonings are not dried spices but are
fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic.
A combination of fresh seasonings and dried spices are normally pounded together to make a
fine paste and cooked in oil. Fresh coconut milk is often added.
Rice is the staple diet in any Malay meal. It is often
served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your
fingers, and eating utensils are kept to a minimum. All dishes are served at the same
time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other
seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never
pork as it is against their religious beliefs to eat pork. The other popular white meat is
chicken.
One of the most unique Malay dishes is the "roti
jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an
ideal accompaniment to any dish with lots of rich gravy and is often served during special
occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric
powder and butter. Desserts are a must for any Malay meal. Easily available at most local
restaurants and roadside stalls, Malay desserts are invariably very sweet and include
ingredients such as coconut milk, palm sugar, and flour.
Popular Malay dishes include : -
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Nasi Dagang
The dish is made by cooking rice and glutinous rice together, to which
coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made
side dishes of tuna fish curry and a light vegetable pickle. |
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Keropok Lekor / Keping
A popular and the most visible fried snack in Terengganu, the keropok is made
of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms,
the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'.
Keropok is best eaten hot with its special chili dip. |
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Ayam Goreng
This is a popular chicken dish. Simply meaning fried chicken, this dish
is prepared by first marinating the chicken with various spices like turmeric and curry
powder. It is then deep fried in hot oil and served. |
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Laksam
A delightful yet simple dish, the laksam is akin to the western pasta dish.
Like the latter, it has both the flour dough and the gravy that goes with it. However,
unlike the pasta, laksam is made using both wheat and rice flours, and the dough is
steamed instead of boiled. Laksam's gravy is made of fish meat, which is boiled, pureed,
and later mixed with coconut milk. |
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