MALAY FOOD IN MALAYSIA

        

Malay food is the most commonly available as they are after all, the biggest race in Malaysia. Originating from Indonesia, traders from across the world have influenced the Malaysian style of Malay cooking. In fact, you’ll find a bit of India, Middle East and even China in every dish!

The overall tone is spicy with a little tinge of sweetness. Herbs such as lemon grass, pandan leaves and wild ginger bus are common ingredients to accompany chilli – the main flavour for Malay dishes.

No alcohol, pork and other non-halal meat (forbidden by the Muslim religion) is used. Beef and fish is used frequently.

Traditionally, Malays wash and then eat with their hands from every meal while sitting across straw mats, but forks and spoons are more often used.

• Apam Balik-it Is a type of unleavened bread back like a layer of sugar, corn, and beans in the middle of rough.
• Chicken splash - barbecue chicken with spicy sauce.
• Turmeric fried chicken - fried chicken, marinated in saffron and other condiments basis.
• Budu- delicious food made from fermented fish is very popular in Kelantan and has found the ancient kingdom of Kelantan Malays.
• Cencaluk- delicious food produced from fermented shrimp is very popular in Malacca and had existed before the time of the Malacca Sultanate in copyright and embraced by the people who live in the Strait of Malacca peninsula.
• Curry - a kind of curry dishes such as soup made from various ingredients; meat or vegetables. Is famous curry goat and chicken curry.
• Kari - the use of Malay in curry dishes. As soon as goulash, it can be made from various ingredients; meat or vegetables. Which is famous chicken curry.
• Grilled fish - fish grilled / barbecued fish with either chili, saffron or other spices to the soup base basis.
• Sour fish - Stew sour fish (usually mackerel), tamarind, chilli, tomatoes, okra and leaves kesum. It is a cuisine that is renowned in Melaka and Johor.
• Fish crackers, a specialty of Rajasthan and other states on the east coast of Peninsular Malaysia, is an appetizing cake made from a mix of fish coated batter and shredded fish-Siat. Chopped and fried just before serving, it is eaten with a spicy sauce.
• Cake (plural: cookies) is usually a selection of cakes, pastries and sweets eaten as a snack in the morning or afternoon, and is an important feature during important festivals. It is a tradition shared by Malay and Peranakan community. Some examples include:
• Onde onde - small round balls made of glutinous rice flour with pandan leaves essence, filled with palm sugar and rolled in coconut fresh coconut floss.
• Cake platter - steamed pudding layered head made from rice flour, tapioca flour and coconut milk steamed cooked. Pandan leaves and green colors borrow smell into one layer. Plywood white coconuts go on.
• Glutinous substance - a kind of rice pudding 'dry' steam made from sticky rice and coconut milk. It is traditionally wrapped in banana leaves folded into the shape of a pyramid, and overcome with floss fresh coconut with sugar.
• Wrapping - glutinous rice cooked in coconut milk and bamboo wood hollow lined with banana leaves.
• Mee rebus - famous noodle dish consisting of noodles, salt and eggs served with potato soup sour, spicy and sweet.
• Nasi lemak - rice steamed with coconut milk
• Typical rice - white rice served with a variety of different dishes
• Rice trade - Rice east coast of Peninsular Malaysia, in the state of Terengganu and Kelantan.
• Rice salad - a kind of rice in blue (stained by a type of blue flowers), a native of Kelantan.
• Rice paprika - came from southern Thailand, rice with fish, usually chicken.
• Nasi goreng - fried rice is a kind of village common variant, originally diperisai with fried fish (usually mackerel), although the anchovies are used to replace it.
• Soto - The most famous is Soto Ayam,
• Glutinous - Rice glutinous Asian rice seed is a kind of short sticky when cooked. It was widely used during the festive season Kingdom as traditional food.
• Sepang - a kind of glutinous rice dumplings wrapped in palm leaves and cooked pocket. When the rice is cooked, the beans lengthwise to meet the pocket and rice to be compressed. This cooking method gives a diamond shape and nature of the Loom. Usually eaten with chop (a kind of dry beef curry) or served as an accompaniment to satay and gado-gado. Sepang customary be served by the Malays in the house is open at important festivals such as Eid.
• Rendang - a spicy meat stew served by the Malay community during the festivity, celebration and festival.
• Roti jala - A special spoon with perforations five holes to make the bread look like a fishing net. It is usually eaten as an accompaniment to curry dishes, or served as sweets with 'serawa'. Serawa made of a mixture of cooked coconut milk, palm sugar and pandanus leaves.
• Shrimp paste sauce - sauce is delicious in Malaysian cuisine. It is made with chili, onion, garlic, tomato stew, tamarind paste, palm sugar, salt and shrimp paste.
• Fresh octopus - cooked in a sauce base sauce, made with chili, garlic, and onion.
• Lodeh - vegetable stew cooked dakam slightly spicy coconut milk sauce.
• Lamb stew - mutton soup hearty simmered slowly with aromatic herbs and spices, and decorated with fried onion and fresh cilantro.
• Floss - Meat mutilated in the form of thread meat with spice.
• Tempoyak - a famous French delicacy. It is an excerpt durian is preserved and kept in a vase. Usually eaten with chili and other dishes
• P.PRAVINA