If you get a chance, try to watch someone making roti. They will slap and smack the ingredients, toss and swirl it in the air repeatedly, then fold and heat it, putting on a show that is almost as good as the eating that follows.
In Malaysia, you will notice the towering piles of skewers and the recognisable aroma of satay everywhere — at hawker stalls and pasar malam night markets these skewers are tossed onto the grill and made to order. Across Southeast Asia, each country has its own unique recipe for satay. Malaysian satay is made with common ingredients from Malaysian cooking, like shallots, turmeric powder, coriander powder and lemongrass.
This colourful dish will both catch your eye and tantalise your tastebuds. The blue rice in Nasi Kerabu gets its colour from telang flowers, which are crushed and mixed into it. The rice is then topped with dried fish or fried chicken, bean sprouts, prawn crackers, cabbage and other salads. Traditionally, this Malaysian dessert is made from shaved ice and red beans, but today it comes in bright colours and with all kinds of fruit and dressings, such as palm seed, sweet corn, jelly cubes, cendol, peanuts and ice cream.
It is then topped with evaporated and condensed milk and coconut milk, red rose syrup and sarsi syrup are drizzled over the ice. Its yellow egg noodles come from Chinese cuisine, while the spices used come from Indian food, and sweetness is added for the Malay palate. This dish has become so popular that an instant version of it has been created and is even sold in the Western world at a very economical price, much to the delight of university students.
Mee Rebus is a dish of yellow noodles in a sauce of sweet potato and tomato, cooked with a chilli-based rempah spice paste and topped with egg, calamansi lime, fried tofu, fried shallots, and bean sprouts. Mee Rebus used to be sold by street food traders who would carry two baskets over a pole, with one containing cooking utensils and the other all the ingredients for the dish.
Nasi Kandar is a popular northern Malaysian food, originating from Penang. This dish is essentially steamed rice served with a variety of curries and side dishes, which often include curry, fried chicken, prawns or squid, egg, and okra.
This is often laid out buffet-style in street markets. Nasi Kandar restaurants remain extremely popular all over Malaysia, with many of them open for 24 hours a day and run by ethnic Indian Muslims.
Lots of people like to eat the sauced-soaked rice with their bare fingers, leaving their hands smelling delicious long after they have been washed. During the Mid-Autumn festival, a popular East Asian celebration of togetherness, mooncakes become so prominent in Malaysia that the festival is actually more commonly known as the Mooncake Festival.
But most of all, this is a time for eating copious amounts of mooncakes. Famous companies and small stalls alike will sell these traditional treats, which come in both sweet and savoury varieties. Ingredients can be as diverse as ham, red beans, lotus seeds, egg yolk, dates, chocolate, cinnamon, or the distinctly Malaysian pandan leaves and durian.
It is often eaten for breakfast. Wonton Mee recipes vary all over the country, but essentially it includes noodles with pork, broth and wontons, and it can be served either dry or wet. The dry version has stir-fried noodles with thick soy sauce and pork lard, with the broth and dumplings on the side, whereas in the wet version the whole meal is served in the broth. A spoonful of spicy sambal is served on the side.
It is topped with green Chinese kale, sliced green onions, and pickled green chillies. Matter of fact, no one buys any of the frozen kind, maybe the odd foreigner living there. One of my joys of going back to Malaysia is to go to the open markets and look at the abundance of seafood that come from the local waters. The Chinese prefer to have their fish simply steamed with a few aromatics like ginger and green onions, along with a light sauce made of soy sauce, sesame oil, and some rice wine — this was the case with this dish when I sampled it.
When I visited a seafood restaurant with my uncle and cousin, there were large tanks of seafood being displayed from which the live creatures were scooped up and whisked off to the kitchen. Everything served in that restaurant was alive just a few minutes before. The crabs here are cooked in a slightly spicy and sweet sauce that is enriched by the use of egg. Upon service, it is customary to lick off the delectable sauce from the shells before breaking them open to get to the sweet flesh.
A side order of bread is provided to mop up every drop of that wonderful sauce. On this trip, my auntie was gracious enough to cater to my request for this dish that traces its roots to the immigrants from the Fujian region of China. It is basically a fresh spring roll that is not deep-fried like the version most people know. The skin is a very thin sheet of dough that is completely cooked, and it is stuffed with cooked jicama along with some Chinese sausage and pieces of cooked shrimp, and the occasional crabmeat.
The sweet sauce and chili paste on the other end of the crepe acts as the glue to seal the roll. I remember as kids, we would hold a competition to see how many we could roll without breakage and how many we could scoff our faces with. One of the dishes was this surf and turf dish. It is basically meatballs consisting of minced pork, minced fish, and diced shrimp that have been rolled up into large sheets of tofu skin, steamed, and deep-fried. The use of cilantro, carrots, green onions, and water chestnuts adds crunch and fresh fragrance to the dish.
It is customary to serve them with a sour chili sauce that cuts through the rich-tasting morsels. Eating this dish immediately erased its absence of 25 years from my diet since my grandmother last prepared it. The first thing you should know about Malaysians is they are passionate about food.
Malaysia has inherited a vast array of cuisines from its melting pot of cultures. So a list of Malaysian food to try is bound to be unlike any other.
Some dishes might not have originated from Malaysia, but they have found a home there. There might be variations with regards to the accompaniments, but the rice, cucumber, and peanuts are pretty much staple. This famous Malaysian rice dish is distinct for its blue rice, which is served with fried chicken, egg, and fried keropok. This beef dish was brought to international renown when Gordon Ramsay came to Malaysia to learn how to make it.
The tenderness of the meat and the high flavour of its sauce come from slow-cooking it over the course of several days. Rice noodles served in sour tamarind broth peppered with mackerel and vegetable garnishing. It prompts a heat in the back of your mouth thanks to the spicy paste. This is laksa for those who prefer their soups creamy. A filling, hearty dish of rice fried with carrots, peas, and some meat.
The more indulgent versions of the dish can include egg, small anchovies, and really just about anything. Braised, silky chicken served on a bed of rice that has been cooked with chicken broth to deliver the ultimate chicken flavour. Eating banana leaf rice is definitely an experience. Per the name, this dish is served on a broad banana leaf.
In the middle sits a bed of white rice, topped with crispy pappadom, surrounded by an assortment of vegetables. There are few pleasures as fatty at bak kut teh, a pork rib stew with a salty broth, perfect for dipping savoury yau char kwai in. It comes in a large pot, so order to share with bowls of rice as accompaniment. The extra adventurous should savour the fish eye. Banana leaf 4. Nasi kandar Another Indian influenced branch of Malaysia food, originally perfected in Penang, is known as nasi kandar.
Nasi, as you may already know, is rice, and a kandar is a stick or pole used as a support to carry things with. Formerly, in the Malaysian villages, the rice and curry was sold from mobile vendors who carried large pots of food using a kandar. Nowadays, nasi kandar basically refers to rice and Indian style curry. You get a plate of rice, and dish yourself things like mutton curry, fried chicken, and some rotis on the side.
Roti can mean different types of fried bread depending on where you are, and in Malaysia a roti canai video is a thin piece of dough fried in lots of oil and served with a curry dipping sauce.
The dough is first stretched out, slapped across a counter top, then folded into a small square, and fried in oil. This gives it lots of flaky crispy layers. There are two different kinds of laksa in Malaysia food, curry laksa and Assam laksa. Assam laksa is noodles in murky brown fish soup, while curry laksa is noodles swimming in a thick and extremely flavorful coconut milk curry.
Curry laksa 7. And if you really want to relate and make a Malaysian feel at home, start a conversation about char kuay teow. The dish includes wide rice noodles which are stir fried on high heat with shrimp, bean sprouts, chives, and often an egg. Another giant in the scene of Chinese style fried noodles is Hokkien mee, a recipe derived from the Fujian province of China. Like nearly all food in Malaysia, there are quite a few variations such as Hokkien hae mee, which is prawn noodles, and Hokkien char mee, which is dark colored fried noodles.
The noodles are normally fried in lard on an extremely high heat, and flavored with dark soy sauce. While nasi kandar is the Indian version and economy rice is the Chinese version of rice topped with a selection of different dishes, nasi campur is the Malay version.
0コメント