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 in Malaysia, Singapore and Brunei. It is often compared to cappuccino because of its frothy top. The 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. In Malaysia, there are also occasions where "teh tarik" brewers gather for competitions and performances to show their skills in making this drink.

This tea is special in that it is prepared using a unique technique. 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. It is also believed that this action cools down the tea to an optimum temperature for consumption.

However, the most appropriate reason as to why Indian hawkers prefer this method of preparing teh tarik would probably be for the purpose of showmanship; the ability to drag a long stream of tea well over their heads was an amusing novelty for the locals and thus attract patrons

The same technique can be used to make kopi tarik, the coffee equivalent of teh tarik.

Rojak

Rojak (Chinese: 囉喏; pinyin: luōrĕ) is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term "Rojak" is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian and Singaporean society.

Malaysian and Singaporean rojak

In Malaysia, 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. Traditionally, Indian Muslim (Mamak) rojak vendors use modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks. The Indian rojak available in Singapore is an assortment of potatoes, eggs, beancurds and prawns fried in batter served with a sweet and spicy chili sauce.

Indonesian rujak

In Indonesia, especially among Javanese, rujak is an essential part of the traditional prenatal ceremony called "Nujuh Bulanan" (literally: seventh month). Special rujak is made for this occasion, and later served to the mother to be and her guests (mostly her female friends). It is widely known that the sweet, spicy and sour tastes of rujak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and the jeruk bali (grapefruit) is an essential ingredient. It is believed that if the rujak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.

Indonesian Fruit Rujak

The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangoes, bangkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing (star fruit), and jeruk Bali (grapefruit) are added. The sweet and spicy-hot bumbu rujak (dressing) is made up of water, gula jawa (coconut sugar), asem jawa (tamarind), grinded sauted peanuts, terasi (shrimp paste), salt, cabe rawit, and red chili. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (simple mixture of salt and grinded red chilli) is put on side as the alternative for those who love a salty taste for their rujak.

Rujak Tumbuk (Rujak Bèbèk)

Another variant of Indonesian fruit rujak. The ingredients are almost the same as typical Indonesian fruit rujak, with the exception that all the ingredients, fruits and dressing are mashed together (tumbuk or bèbèk in Indonesian) in a wooden mortar. The dressing is not poured on the fruit, but already mixed together with all the ingredients. Rujak tumbuk is served in individual smaller portions on banana leaf plates called "pincuk".

Rujak Serut

Literary means "shredded rujak". Another variant of Indonesian fruit rujak. Like rujak tumbuk, the ingridients are almost the same as typical Indonesian fruit rujak, with the exceptions that the fruits is not sliced in biteable size, but shredded into rough almost paste like consistency.

Rujak Cingur

Literary "cingur" means mouth in Javanese, varient of rujak specialty of Surabaya, East Java, Indonesia. Contains slices of cooked buffalo's or cow's lips (mouth), bangkuang, young raw mango, pineapple, cucumber, kangkung, lontong (glutinous rice cake), tofu, tempe, served in black sauce made from petis (black fermented shrimp paste, similar to terasi), and grinded peanuts, topped with sprinkle of fried shallots and kerupuk (Indonesian cracker). This special rujak from East Java has "meaty" taste.

Roti canai

Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta.

Roti means bread in Hindi, Urdu, most other North Indian languages, and Malay. The term "canai" derives either from:

i) "Chennai" the original name for the city of Madras. Roti canai is presumed to have been introduced by immigrant labour from the Madras region where a similar combination of paratha and dalcha - the accompanying lentil curry - is served. Jaffrey, Madhur (2003). Madhur Jaffrey's Curry Bible. Ebury Press, 283-4. ISBN 0091874157.

ii) "channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with.

In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.

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.

One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. This makes it a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as supper (the fourth meal of the day, generally eaten after nightfall).

Traditionally, it is served with dal or 'dhal' (lentil) curry, which in North India is prepared with chana dal. It can sometimes be taken with sugar or condensed milk. More recently, various improvements on plain roti have been devised to suit the more adventurous tastes of more affluent Malaysians . Generally the newer forms of roti are denoted by using a prefix of roti attached to the additional ingredient used. Variations include:

roti telur, with fried eggs (telur being the Malay word for egg)
roti tisu (tissue bread, a paper thin and flaky roti, also called roomali roti, where roomal means "handkerchief" in Hindi)
roti bawang (onion bread)
roti bom (bomb bread, a smaller but thicker roti)
roti planta, stuffed with margarine and sugar.
roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal
Most plain roti are round while those with fillings are square in shape due to the folding of the roti.

Roti canai is very affordable (standard price is RM0.80 a piece in Malaysia), making it extremely popular.

Popularity of mamak stalls

A local university's research on the popularity of mamak stalls over other types of Muslim restaurants have shown that mamak restaurants or stalls are the local equivalent of fast food restaurants[citation needed]. The results have shown that despite having different owners, these restaurants offer similar choices of food as well as waiter service. They also operate at convenient hours at strategic locations, and tend to be cheap.

Newer mamak stalls have more of a cafe aspect, being well lit and furnished with stainless steel tables. Some are outfitted with large flat screen televisions, or even projectors, so that patrons can catch the latest programs or live football (soccer) matches as they dine.Some mamak stalls also provides free wi-fi service. Interestingly, most modern mamak stalls attempt to retain the charm of open air dining of its predecessors by setting up tables on a patio, the shoplot's walkway or even on the street. Nevertheless, all mamak stalls provide a casual ambiance and affordable food to locals who need a place to unwind or socialise.

Criticisms against mamak eateries

One of these criticisms are long working hours and poor working conditions of mamak stalls' employees. Many mamak restaurants are open 24 hours 7 days a week. They only close for Friday noon time congregational prayers and during the two Eid celebrations. Due to this, hygiene in mamak stalls is usually bad as the 24 hour operating times make cleaning a difficult task. Remunerations at these mamak restaurants are low. Most of the workers are foreign Indian nationals, since local workers would not be attracted to the pay and working conditions at these restaurants.

These mamak restaurants serve food and drinks which are high in fat and sugar. For example, teh tarik is strong tea with large doses of sweetened condensed milk and evaporated milk. There are also several ways to prepare or embellish the basic roti canai, some of which involve large amounts of margarine.

The mamak stall roadside dining original concept is still maintained despite the restaurants themselves becoming bigger and more spacious. Dining areas commonly extend onto five foot pathways and busy intersections. This practice is illegal and hazardous to customers as well as road users. There have been cases of patrons being involved in road traffic accidents while dining at the road sides and getting killed in the process[citation needed]. Despite on and off raids by local authorities to get rid of illegal roadside dining, the trend still persists as mamak restaurant operators continue to blatantly flout the law by having their dining areas overflow on to walkways, roads and carparks.

Mamak fare

A standard mamak stall's menu would contain teh tarik and Milo and different varieties of roti canai. Most mamak stalls also serve several varieties of rice, such as nasi lemak and nasi goreng, as well as noodle dishes such as mee goreng (fried noodles). Extended menus would also include satay and at certain restaurants, Western food.

A typical Mamak stall will offer the following choices of food, though this may differ for different stalls:

-Roti Canai (Chennai bread)
-Roti Telur
-Teh Tarik
-Half-Boiled Eggs
-Goat Milk
-Murtabak
-Thosai
-Chapati
-Nasi Kandar
-Nasi Briyani
-Nasi Lemak
-Maggi Goreng
-Mee Goreng (Fried noodles)
-IndoMie Mi Goreng
-Pasembur
-Mamak Rojak
-Sup Kambing
-Sup Ayam
-Roti Tissue
-Roti Bakar
-Roti Bom
-Murtabak
-Roti Naan & Tandoori Chicken
-Poori

History

Certain Mamak stalls, such as this example in Kuala Lumpur, may remain open 24 hours a day.

The Malaysian Mamak (commonly known as Mamak) are Tamil Muslims of Malaysian nationality, whose forefathers mostly migrated from South India to the Malay Peninsula and various locations in Southeast Asia centuries ago. They are regarded as part of the Malaysian Indian community. Indian Muslims were believed to first arrive at Samudera (now Aceh in Sumatra, Indonesia) back in the early 10th century, and later settled down in Peninsular Malaysia. Although the origins of the word are perfectly benign, it is often used as a derogatory term for the Indian Muslim community in Malaysia.

The word 'Mamak' is from the Tamil term for maternal uncle, or 'maa-ma'. In the context of Singapore and Malaysia, children of all ethnic groups are taught to refer to adult neighbours, shopkeepers and even strangers as 'uncle' and 'auntie', as a form of respect for and deference towards elders. This term is used even though the adult may not be a member of the child's family, clan or even ethnic group/'race'. The origin of the term 'mamak stall' is likely from the practice of children addressing the shopkeeper as 'uncle', or 'mamak', in his native Tamil language, as a form of respect when interacting with him, and patronising his shop.

Mamak stalls and Hindu stalls are alike except the Mamaks, who are Muslims, do not sell pork, whereas the Hindus do not sell beef. There are also similar stalls run by local Malays, which are not to be confused with the Mamak.

Mamak stall

Picture of traditional Malaysian Mamak and the Mamak Stall.


mamak stall, also referred to as mapley, is a type of food establishment which serves mamak food. In Malaysia, the term mamak refers to Indian Muslims, who generally own and operate them. Although traditionally operated from roadside stalls, some modern mamak stall operators have expanded their businesses into restaurant or cafe-type establishments. Mamak stalls tend to be popular among Malaysian youths as hang out spots, due to cheap food and beverages being served as well as being open 24 hours a day, 365 days a year.

The mamak stall has been etched permanently into Malaysian culture, much in part because of its ubiquitous nature. The mamak stall is very much a melting pot of cultures, a symbol of multiracial harmony. People of all races, religions and ages frequent mamak stalls to gossip or catch a late-night football game while enjoying a cup of hot teh tarik. No other eatery has quite as much cultural significance in Malaysia, save for the kopi tiam.

Mamak food

Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. One of the most popular kinds of food by the Indian Muslims is called "nasi kandar". Nasi kandar originally came from Penang. Also available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. They're fast, economical and perfect as a meeting place for a drink and snacks.

Roti canai is a thin bread with a flaky crust, fried on a skillet and served with condiments. It is sometimes referred to as roti kosong. In Singapore, it is referred to as prahta.

Roti telur is a roti canai with egg in it. Telur means egg.

Mamak rojak is a variant of rojak consisting of substantial ingredients like boiled potatoes and hard-boiled eggs. Also known as 'pasembur'.

Maggi goreng is a dish of fried Maggi instant noodles with flavouring (usually curry), vegetables, egg, tofu and occasionally chicken.

Nasi Kandar is white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton and usually with pickled vegetables too. It is usually accompanied by some Papadums.

Nasi Lemak is rice steamed with coconut milk to lend it special fragrance. It is served with anchovies, nuts, cucumber and a chili paste known as 'sambal'. The mamak variety of 'sambal' tends to be a bit more spicy whereas the malay version of 'sambal' in a nasi lemak tends to be on the sweet side.

Teh tarik literally meaning 'pulled tea', is a well-loved drink amongst Malaysians.
Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the 'pull', the thicker the froth. The 'pulling' of tea also has the effect of cooling down the tea. Teh tarik is a form of art in itself and watching the tea streaming back and forth into the containers can be quite captivating.

Curry

Curry (from Tamil: கறி) is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, Chinese and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian", but specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century. Dishes that are often classified as curries in Europe and America are rarely considered curries in their native countries.

Curries around the world

The term curry is most likely an anglicized name for Kari derived from the usage of "Kari" in the South Indian languages to connotate some of the secondary dishes eaten with rice[citation needed]. In addition, curry leaves, known as karivēpāku in Telugu, karibevu in Kannada, kariveppila in Malyalam and 'Karuvapillai' in Tamil literally means black/dark leaf, and is used in various kinds of dishes common in South India. The term is now used more broadly, especially in the Western world, to refer to almost any spiced, sauce-based dishes cooked in various south and southeast Asian styles. Though each curry has a specific name, generically any wet side dish made out of vegetable and/or meat is historically referred to as a 'curry'--especially those yellow, Indian-inspired powders and sauces with high proportions of turmeric. The dishes are given specific names that indicate the meat and/or vegetable, method of cooking, or the particular spices used. Not all curries are made from curry powder; in India the word curry is heavily used in the southern part of India in languages like Tamil which is analogous to "sabji" in the north. The spice mixes are called as "masala" in the south and Garam masala in Hindi and Nepali. Most dishes involving lentils or dried beans are called dal in the north, or are referred to by a name specific to the spices used in the preparation. There is a particular north Indian and Pakistani dish which is given the name kadi and utilizes yoghurt, ghee, and besan. In Northern India and Pakistan, the word "curry" usually means "gravy," likely because it sounds similar to the word "tari" (which means "gravy" in many North Indian and Pakistani languages and comes from root Tur which means wet in Urdu/Frasi)[1]. Bengali dishes called "Torkari" or vegetables stewed/dry in gravy is another potential source for the anglicized "curry" since the British occupation of India started in Bengal before Madras. Another theory is the root word for curry is "Kadhi" which derives from the term "Kadhna" meaning "to simmer" or "Karahi" denoting the cooking vessel used in Indian kitchens.

Chapati

Definition

It is a medium sized, rather thin, cooked dough product, like a bread. It is a type of roti or Indian bread.

Name

Chapati or chapatti (Marathi: पोळी Hindi: चपाती, Urdu: چپاتی, IPA: [tʃəpɑt̪i]). Eaten in South Asia and East Africa, in many areas of South Asia, particularly the north of the subcontinent, and in East Africa, it is the staple food.

Size

Chapati sizes vary depending on region and change slightly from kitchen to kitchen. In general, an Indian chapati is approximately ten inches in diameter, while in Pakistan a chapati or roti is much larger, usually 12-15 inches in diameter.

In some regions of India, a chapati can be less than five centimeters in diameter.

Preparation

It is made from a dough of atta flour (whole grain durum wheat), water and salt. The dough is rolled out into discs of approximately twelve centimeters in diameter. Then it is browned on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam like a balloon, it becomes the Gujrathi and Punjabi phulka. The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame is recommended.

Often, the finished chapatis are brushed with ghee (clarified butter). Variations include replacing part of the wheat flour with pearl millet (bajra) or maize (makka) or (jowar) flour. The chapatis are then referred to in Hindi as bajra roti or makke ki roti and in Marathi bhakri. When a mixture of pearl millet, maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would imply majorly, if not exclusively maida contents. In some parts of Maharashtra, chapati is called poli. In Gujarat and Punjab it is called rotli or phulka.

Eating

Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

Idli

The idli (IPA:ɪdlːi), also romanized "idly" or "iddly", is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice.

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

History

Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD,[1] and it seems to have started as a dish made only of fermented black lentil. A document from circa 1025 A.D. states that lentils were soaked in buttermilk, ground into meal, then seasoned with black pepper, coriander, cumin and asafoetida.[citation needed]

The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, the Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have remained the same.[citation needed]

Preparation

To make idli, two parts uncooked rice to one part split black lentil (Urad dal) are soaked. The lentils and rice are then ground to a paste in a heavy stone grinding vessel (attu kal). This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10-25 minutes, depending on size). The idli is very similar to the dosa, a fried preparation of the same batter.

Contemporary Idlis and variations

Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation. One cook noted that idli batter, foaming within a few hours in India, might take several days to rise in Britain. The traditional heavy stones used to wet-grind the rice and dal are not easily transported. Access to Indian ingredients before the advent of Internet mail order could be virtually impossible in many places. Chlorinated water and iodized salt interfere with fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice, such as Uncle Ben's can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis, for the truly desperate. Idli Burger is another variation that can be made easily.

Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric Wet grinders may take the place of floor-bound attu kal. With these appliances, even the classic idlis can be made more easily.

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves (neem), fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.

Dosa

The dosa is a South Indian crêpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast recipe

Preparation



Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. Furthermore, the rice to lentil ratio varies in both.) The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.

Serving methods



Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.

Dosas are typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:

-sambar
-wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut,dal, green chilies, and mint or coriander (cilantro)
-dry chutney pudi or powder of spices and desiccated coconut
-Indian pickle
-milagai podi, fry dry chillies, dal, asafoetida, salt and grind coarsely
-chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu)
-curd with chilli powder topping
-Muddha Pappu(dal) with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)

Masala dosa

masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices.

One variant of the masala dosa, the Mysore masala mosa, is served with both coconut and onion chutneys. In Bangalore, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dose is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a potato filling (palya) that is unique. It is devoid mostly of any extra ingredients and is just mashed potato. The Rave dosa or Rava dosa is another variant that along with, Rave idly was popularised by Mavalli Tiffin Rooms of Bangalore. Ragi dosa and Ade or Aday dosa are other variants that are native to Karnataka.

Dosa variations

Other types of dosa include:

-Egg dosa - a dosa spread with an omelette.
-Chilli dosa - idli powder is spread on the dosa.
-Onion dosa - chopped and sautéd onions are spread on the dosa.
-Ghee (thuppa/neyyi) dosa - ghee is used instead of oil while frying the dosa.
-Butter dosa - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
-Roast - the dosa is spread thinly and fried until crisp.
-Family roast - a long dosa which can be spread over 2 or 3 feet.
-Paper dosa - a long and very thin delicate dosa which can be spread over 2 feet.
-Green dosa - a dosa stuffed with fresh vegetables and mint chutney.
-Chow-chow dosa - a dosa stuffed with (Indian flavored) Chinese noodles.
-Cheese dosa - a dosa stuffed with cheese.
-Masala dosa - a dosa stuffed with spiced potatoes.

Though dosai typically refers to the version made with rice and lentils, many other versions of dosai exist and are popular in varying degrees. This is sometimes specific to a region in India. Some common ones are:

Rava dosa - made with rava or semolina, which doesn't need fermentation and is usually considered a fast snack/tiffin.

Wheat dosa - made with wheat flour, and served with coconut chutney.

Vella dosa - a sweet dosai made of jaggery[citation needed], with ghee/neyyi.

Ragi dosa - made of ragi or millet flour, usually considered "a poor man's fare".
Muttai dosai - eggs are added to the regular batter; the word muttai in Tamil means "egg".

Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.

Neer dosa - a dosa prepared from rice unique to Dakshina Kannada and Uttara Kannada districts.

Pesarattu - a dosa prepared from moong dal; Andhra special.

Adai - a dosa prepared from a combination of dals namely Urad, Channa & Moong dal.

Appam - a dosa prepared from a combination of patted rice (Avalakki), rice & yogurt.

Banana leaf rice

Banana leaf rice is a typical dish in South Indian cuisine.

In banana leaf rice, white rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. It is traditionally eaten with the hand.

The banana leaf is used as it is believed that the hot rice will release the coating on the banana leaf, which aids in digestion.

Indian food

Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India. Hands are washed before and the right hand is used during the meal .

Banana leaf rice is white rice served on banana leaf with an assortment of vegetables, curry meat or fish and papadum.

Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney.

Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.

Putu Mayam (String hoppers/ Idiyappam) is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is served with grated coconut and jaggery, or, brown sugar. In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and brown sugar.

Biryani is a rice dish from the made from a mixture of spices, basmati rice, meat/vegetables and yogurt. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.

Chapati is a type of bread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

Curries Malaysian Indian curries uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include Chicken Curry, Fish Curries, and Squid Curry.

Nasi Dagang

Some people claimed that Nasi Dagang is the 'Nasi Lemak' of the east coast of Peninsular Malaysia, in the states of Terengganu and Kelantan. In actual fact, it is not.

Kelantan version of Nasi Dagang is made by cooking normal rice, glutinous rice, wild rice (which gives its colour), 'halba' and onions together with added coconut milk and is eaten with specially made side dishes of tuna fish curry, chicken curry and slices of cucumber (to make it more tasty and good presentation. Whilst, Terengganu version is excluding of wild rice in its incredients.

Nasi lemak

Nasi Lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken.


Nasi lemak is a dish that is commonly sold in Malaysia, Brunei, Singapore and Southern Thailand. In fact, it has been called the unofficial national dish of Malaysia. In the east coast Terengganu and Kelantan, their version is called Nasi Dagang. There is a similar dish in Indonesia called nasi uduk.

With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.

Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry (beef stewed in coconut milk and spices) or paru (beeflungs). Traditionally most of these accompaniments are spicy in nature.

Nasi lemak is traditionally a breakfast dish, and it is sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be treated as a delicacy. 'Nasi lemak panas' meaning hot nasi lemak is another name given to nasi lemak served with hot cooked rice.

Different versions

Due to its fame and widespread availability, Nasi Lemak comes in different versions if prepared by different chefs. Hotels have nasi lemak on their menu with elaborate dishes, such as beef rendangs and the addition of other seafood, while humble roadside stalls also sell them ready packed, known as "Nasi Lemak Bungkus" which literally means "Wrapped Nasi Lemak" which contain minimal additions. Due to Malaysia and Singapore being multi-racial, both the Chinese and Indians have come up with their own versions.

Indian version

The Indian version is very similar to the original version but as Hindus cannot consume beef, it is omitted. Even Indian-Muslim restaurants, or more known as mamaks, refuse to serve beef in their premises, citing Hindu customers.

Chinese version

Although it is not common to see Chinese stalls/restaurants selling nasi lemak, in towns and cities such as Malacca and certain parts of Kuala Lumpur, there are Chinese versions of Nasi Lemak which is non-halal as the Chinese version normally contains pork in place of beef and/or other meat, with the chilli less spicy. Some Chinese hawkers are known to make minced-pork sambal.

Vegetarian version

In certain parts of Kuala Lumpur some Chinese and Malay hawkers have started nasi lemak stalls that offer vegetarian nasi lemak, with the sambal prepared totally without meat.

Rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. 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.[1]

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.[4]

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants and without refrigeration it should be consumed within a month.[3]

Rendang is often served with rice in Indonesia but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

Ketupat

Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan Puso in Cebuano), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains begin to expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.

In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.

In the Philippines, Puso weaving, the weaving of the wrapper of puso, is an ancient Cebuano art. The more popular shapes are binaki (using double strips), binaba (in the shape of a mouth), and kinasing (in the shape of a heart), but there were also other varieties now forgotten, named after their shape. Some of these were the following:

-linangbay (crab)
-binaobao (turtle)
-linalaki (masculine)
-binabaye (feminine)
-binituon (star)
-tam (fat)
-sinako (sack)
-bunga gapas (fruit of cotton)
-bayobayo
-tinikod (heel)
-binairan (sharpening tool)
-pinawikan (turtle)

Ikan Bakar

Ikan Bakar is a Malaysian dish of fish or other forms of seafood grilled using charcoal. The word literally means "burnt fish" in Malay. Usually the meat is marinated (with spices and sometimes sambal belacan) and then grilled; sometimes with a banana leaf between the seafood and hotplate. Some of the popular forms of seafood besides fish include squid (sotong) and stingray.

Malacca's Ikan Bakar Umbai is well known for its Ikan Bakar. A wide range of fresh fish is available for grilling.

Kuih

Nyonya Kuih

Kuih (alternatively Kueh or Kue) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain's tapas. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. It can also be described as pastry, however it is to be noted that the Asian concept of "cakes" and "pastries" is different from that of the Western one. Kuihs, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries.

In most Malaysian states, usually the Northern states of Perlis, Kedah, Perak and Kelantan, kuihs are sweet; but in the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savory kuihs can be found. This is largely due to the large population of ethnic Chinese and Indians which held much cultural influence in these states.[citation needed]

Kuihs are not confined to a certain meal but are eaten throughout the day. They are an integral part of Malaysian and Singaporean festivities such as Hari Raya and Chinese New Year, which is known as Tahun Baru Cina in Malay for Peranakan

In almost all kuihs, the most common flavouring ingredients are coconut cream (thick or thin), grated coconut (plain or flavoured), pandan (screwpines) leaves and gula melaka or palm sugar (fresh or aged).

While those make the flavour of kuihs, their base and texture are built on a group of starches – rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called "green pea flour" in certain recipes). They play a most important part in giving kuihs their distinctive soft, almost pudding-like, yet firm texture. Wheat flour is rarely used in Southeast Asian cakes and pastries.

For most kuihs there is no single "original" or "authentic" recipe. Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk, for whom the only (and best) method for cooking was by "agak agak" (approximation). They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel, the consistency of the batter and how it feels to the touch. Each family holds its own traditional recipe as well as each region and state.

Nyonya and Malay Kuehs

The above refers to both Nyonya (Peranakan) and Malay kuihs. The are little (if any) differences between them; the line that distinguishing the two are vague and indistinct.

Both Nonya and Malay kuihs come from the same family. The Peranakans, especially those in Malacca and Singapore, took heavy influences from Malaysia and its Malay culinary and cultural heritage. This means that, when it comes to kuih, there are many that are identical to both cultures, with maybe only a change of name.

With the passage of time, the lines of distinction between the two groups of kuihs have been fudged even more. Few Malaysians and Singaporeans will be able to tell you precisely which kuihs are exclusively Nonya and which are exclusively Malay or Indonesian. The term “Nonya kuih” is probably more commonly used in Singapore, and “Malay kuih” perhaps more common in Malaysia.

Types of kuih

Kuihs come in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Also, as mentioned earlier, most kuihs are steamed, with some being boiled or baked. They can also be deep-fried, and sometimes even grilled.

Some of the more well known types of kuih include the following:

Bingka ubi is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kuih is yellow in colour but has a dark brown crust at the top caused by the baking process.
Kuih cara berlauk is made up of flour, egg, coconut milk and turmeric. The mixture is mixed thoroughly before being cooked in a special mould until it hardens. Before it hardens, a filling made up either spiced beef or chicken is added. This kuih is very popular in the month of Ramadhan.
Kuih ketayap is a cylindrical shaped kuih with caramelised grated coconut flesh inside and a green pancake skin wrapping it. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels.
Kuih karipap is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell. The curry is especially thick and rich to prevent itself from running.
Kuih keria (a.k.a Kuih gelang) are sweet potato doughnuts. They resemble just like the regular ones except that they are made with sweet potato. Each doughnut is rolled in caster sugar. This is usually eaten in Malaysia during breakfast or in the morning tea hours of the day, along with other cakes such as Apam or the more savory Pratha
Kuih kaswi are rice cakes made with palm sugar. The ingredients are mixed into a batter and poured into small cups (traditionally, it is done with Chinese tea cups). When served, the cup is removed and the rice cake is topped with grated coconut flesh.
Kuih koci is a pyramid of glutinuous rice flour filled with a sweet peanut paste.
Kuih lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then steamed separately, making the creation of a kueh lapis an extremely laborious and time-consuming process. Recipe from Rose's Kitchenette
Kuih talam (tray cake) is a kueh consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf.
Kuih serimuka is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer.
Pulut inti is glutinous rice topped with caramelised grated coconut flesh and wrapped in a cut banana leaf to resemble a square pyramid.
Pulut tekan is just a plain glutinous rice cake. It is served with kaya(jam from pandan leaves) coconut jam. The glutinous rice cakes are coloured with bunga telang. Half-cooked glutinous rice is divided into two portions. Both are them added with coconut milk but one of them is added with the bunga telang juice. This gives the rice cake a very bright blueish-indigo colour which is appealing to children. The half-cooked glutinous rice is then scooped in alternating fashion into the original tray to give it a marble effect of blue and white. The rice is then cooked some more and when it is cooked and cooled, it is cut into tall rectangulars.

Type Traditional kuih

1.Agar-agar kering
2.Akok
3.Apit-apit (Kuih Sepit)
4.Emas sejemput
5.Halwa maskat
6.Jala mas
7.Ketupat
8.Kuih asam gupal
9.Kuih batang buruk
10.Kuih bengkang
11.Kuih bunga tanjung
12.Kuih bingka tepung
13.Kuih Gelang/Keria
14.Kuih hasidah
15.Kuih jonkong
16.Kuih Lopes
17.Kuih kasturi
18.Kuih limas
19.kuih kacau keledek
20.Kuih serikaya pulut
21.Kuih serimuka
22.Kuih siput
23.Kuih koci
24.Kuih lapis
25.Kuih lompang
26.Kuih makmur
27.Kuih nekbat
28.Kuih tepung gomak
29.Lemang
30.Tepung bungkus
31.Kuih seri kaya lapis
32.Kuih tepung pasung
33.Kuih nagasari
34.Kuih apam tepung beras
35.Kuih bakar berlauk
36.Kuih ketayap
37.Wajik
38.Kuih taming sari
39.Kuih Loyang
40.Kuih lompat tikam
41.pulut serunding
42.Kuih badak berendam
43.Kuih jagung bakar
44.Kuih cara
45.Kuih susu
46.Kuih koleh kacang
47.Apam hitam manis
48.Kuih buah bidara
49.Pulut pisang
50.Kuih peria
51.Kuih butir nangka
52.Bingka ubi
53.Sekaya labu
54.Kuih bombay
55.Kuih masin puspasari
56.Kuih lopeh
57.Kuih taik itik
58.Kuih akok berlauk
59.Kuih sarang semut
60.Puteri mandi
61.Badak Berendam
62.Dodol
63.Lempok
64.Halwa Betik
65.Baulu/ Bahulu
66.Kuih Samprit/ Semprit
67.Kuih Lompang
68.Kuih Abuk-Abuk
69.Pulut Udang/ Pulut Panggang
70.Tepek/ Lempeng Kelapa
71.Lempeng Pisang
72.Cucur: Kodok (Pisang), Manis, Udang, Durian, Cempedak and Bawang
73.Bengkang: Ubi and Pandan
74.Kuih Talam Berlauk
75.Buah Melaka (Onde Onde)
76.Karipap/ Currypuff/ Epok Epok
77.Kuih Bom
78.Putu Kacang Putu Piring and Putu Bambu

Keropok

Krupuk

Krupuk or Kerupuk, or Kroepoek in Dutch spelling (Indonesia), or Keropok (Malaysia), is a popular snack in parts of Southeast Asia. It consists of deep-fried crackers made of flour (usually tapioca flour or potato flour) and flavoured with fish, prawns or vegetables.

Types

Countless varieties of krupuk exist, depending on the ingredients, which often use fruits and vegetables not commonly found in the West, eg. belinjo (gnetum gnemon) nuts (krupuk made from belinjo nuts is called emping). There are around 30 different recipes for krupuk in Indonesia. Big producers of krupuk and the place of origin of many krupuk recipes are Sidoarjo in East Java and Garut in West Java.

In the Malaysian statee of Terengganu, krupuk are made by grinding the fish, prawn or vegetable to a paste, mixing with sago and then deep-frying it. It comes in two main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.

Prawn Crackers (American English: Shrimp Chip or Shrimp Cracker) are the most familiar krupuk to Westerners. These crackers are usually white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink. In Indonesian restaurants with English menus these are often simply called 'prawn crackers'.

Chinese prawn crackers tend to be more colourful (including shades of white, pale pink, green and blue), light, non-spicy and crispy. Prawn crackers are a traditional complimentary side dish and may accompany Chinese takeaway in Australia and the United Kingdom. Shrimp Chips are usually served with a specific chicken dish in Chinese restaurants.

Preparation

Krupuk are made by deep-frying them in oil. In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as the small bubbles of air trapped in the flexible chips expand. If left in the open air for more than a few days, they start to soften and become chewy and therefore are ideally consumed within a few days of being fried. Storing the crackers in a refrigerator, or air tight container, will preserve the crispness for over a week. However, the best means-tested solution for soggy crackers is to place them under a lit grill, as not only will the crispness return as new, but the procedure is also ideal for gently warming the product. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine. In the Netherlands they are widely available in general supermarkets also.

Some varieties of Krupuk can also be prepared in a microwave oven. This method is less messy, faster and also the krupuk don't become so oily.

Shrimp paste

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, Ngapi in Burmese kapi (กะปิ) in Thai and Lao language, belacan (also spelled belachan, blachang, balachong) in Malay, mắm tôm in Vietnamese, bagoong alamang (also known as bagoong aramang) in Filipino and Hom ha/Hay koh (蝦醬) in Chinese.

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 since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.

History

Possibly, fishermen first created the salted aged shrimp product as a means of preserving their catch. Another theory is that it was created so that tiny, apparently unmarketable shrimp could be sold. Whatever the reason, shrimp paste is an integral part of Southeast Asian cuisine. The shrimp paste industry has been important to the development of many coastal Asian communities.

Varieties

Shrimp pastes vary in appearance from pale liquid sauces to solid chocolate-colored blocks. Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray while the type used for Lao cuisine and Thai cooking is darker brown. While all shrimp paste has a notoriously pungent aroma, that of higher grades is generally milder. Markets near villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp paste is used differently in different Asian cultures and can vary in smell, texture and saltiness. Therefore, the correct shrimp paste should be chosen for the food being prepared.


Belacan


Sambal belacan, a Malay-Indonesian sauce made with dried shrimp paste and chili pepper

Belacan, a Malay variety of shrimp paste, is prepared from fresh tiny shrimp of a species known as geragau in Malay. These are mashed into a paste and buried for several months. The fermented shrimp are then dug up, fried and hard-pressed into cakes.

Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. The aroma from the frying mixture can be unapalatable to Westerners who have not become accustomed to it, but is an absolute delight to the Asian connoisseur.

Terasi

Terasi, an Indonesian variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground. The color and aroma of terasi is varied depends on each village produce it. The color ranges from soft purple-reddish hue to darkish brown. In Cirebon, a coastal city in West Java famous for fine quality terasi producer, terasi is made from tiny shrimp called "rebon", the very origin of the city's name. In Sidoarjo, East Java, terasi is made from the mixture of ingredients such as fish, small shrimp, and vegetables. Terasi is an important ingredient in Sambal Terasi, also many other Indonesian cuisine, such as sayur asam (fresh sour vegetable soup), lotek (also called gado-gado, Indonesian style salad in peanut sauce), karedok (similar to lotek, but the vegetables are served raw), and rujak (Indonesian style hot and spicy fruit salad).

Bagoong Alamang

Bagoong Alamang is Filipino a shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste can be sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing.
Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky to almost semi-solid consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "Kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. "that to which bagoong is applied")

The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.

Hom ha

This Chinese shrimp paste is popular in southeastern China. This shrimp paste is lighter in color than many southeast Asian varieties and is often used in Pork and vegetable stirfries. The shrimp paste industry has historically been important in the Hong Kong region.

Industry

Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors, middlemen or distributors who package it for resale to consumers. Shrimp paste is often known for the region it comes from since production techniques and quality vary from village to village. Some coastal regions in Indonesia such as Bagan Siapi-api in North Sumatra, Indramayu and Cirebon in West Java, and Sidoarjo in East Java, as well as villages such as Pulau Betong in Malaysia or Ma Wan island in Hong Kong, Lingayen Gulf, Pangasinan Philippines are well known for producing very fine quality shrimp paste.

Preparation

Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.

After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp.

If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have decayed beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration

Availability

Shrimp paste can be found in nations outside Southeast Asia in markets catering to Asian customers. In the United States brands of Thai shrimp paste such as Pantainorasingh and Tra Chang can be found. Shrimp pastes from other countries are also available in Asian supermarkets and through mail order. In Europe it can simply be bought in the supermarket.

Malaysian Food

Ipomoea aquatica


Ipomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. Its precise natural distribution is unknown due to extensive cultivation, with the species found throughout the tropical and subtropical regions of the world.

Common names include water spinach, swamp cabbage, water convolvulus, water morning-glory, kangkung (Indonesian, Malay), kangkong (Tagalog), tangkong (Cebuano), kang kung (Sinhalese), trawkoon ( Khmer: ត្រកូន), pak boong (in Thai: ผักบุ้ง) (Thai), rau muống (Vietnamese), kongxincai (Chinese: 空心菜; pinyin: kōngxīncài; literally "hollow heart vegetable"), home sum choy ( Hakka), and ong choy or tung choi (Cantonese pronunciation of 蕹菜, ngônkcôi; pinyin: wéngcài).

Ipomoea aquatica grows in water or on moist soil. Its stems are 2-3 m or more long, hollow, allowing them to float, and these root at the nodes. The leaves vary from sagittate (typical) to lanceolate, 5-15 cm long and 2-8 cm broad. The flowers are trumpet-shaped, 3-5 cm diameter, usually white in colour.


Cultivation and culinary uses



It is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and does not require much if any care, it is used extensively in Malay and Chinese cuisine, especially in rural or kampung (village) areas. It is not to be mistaken with watercress, which often grows in similar situations.

It has also been introduced to United States of America where its high growth rate caused it to become an environmental problem, especially in Florida and Texas. It has been officially designated by the USDA as a "noxious weed." Despite this ominous label, the plant is not in any way harmful when consumed ("noxious" is, in this context, a legal term denoting the plant's harmfulness to native plants). In fact, the plant is similar to spinach in its nutritional benefits.

The vegetable is a common ingredient in Southeast Asian dishes. In Singapore, Indonesia and Penang, the leaves are usually stir fried with both Malay and Chinese seasonings, including chile peppers, garlic, ginger, dried shrimp paste (belacan) and other spices. In Penang and Ipoh, it is cooked with cuttlefish and a sweet and spicy sauce. During the Japanese Occupation of Singapore in World War II, the vegetable grew remarkably well and easily in many areas, and become a popular wartime crop.




Penang Kangkung Belachan

In Chinese cuisine, there are numerous ways of preparation, but a simple and quick stir-fry either plain or with minced garlic is probably the most common. In Cantonese cuisine, a popular variation adds preserved beancurd - a method known in the Mandarin language as furu (pickled tofu). In Hakka cuisine, yellow bean paste is added, sometimes along with fried shallots. The vegetable is also extremely popular in Taiwan, where it grows well.

In Thailand it is frequently stir fried with oyster sauce and shrimp paste. It can be eaten raw with Lao green papaya salad.

In Vietnam, it once served as a staple vegetable of the poor (known as rau muống). In the south, the stems are julienned into thin strips and eaten with many kinds of noodles, and used as a garnish as well. Over the course of time, Ipomoea aquatica has developed into being an ingredient for many daily vegetable dishes of Vietnamese cuisine as a whole. Rau muống is one of the tastes that remind Vietnamese people of their simple and peaceful rural hometown life.

“ Anh đi anh nhớ quê nhà,
Nhớ canh rau muống, nhớ cà dầm tương.
”

(Translation: "Leaving far and far away, we're nostagic much / Remembering rau muống soup as well as eggplant with Tương(.")

In the Philippines, it is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called "adobong kangkong". It is also a common leaf vegetable in sour fish and meat stews like "sinigang".

There is concern that, eaten raw, the plant could transmit fasciolopsiasis, a parasite of humans and pigs.[1]

Cultural references

There is a belief in Chinese culture that discourages extensive consumption of Ipomoea aquatica as a staple food crop (in contrast to rice) with the explanation that the hollow stem makes the person weak and hollow like the plant, although this belief does not advocate refraining from eating the plant entirely. But the elderly, for example, are discouraged from consuming it. This belief probably derived from ancient observations following attempts to replace consumption of rice with the relatively resilient Ipomoea aquatica during times of food shortages and war and noting loss of muscle strength, probably due to the fact that Ipomoea aquatica contains less food energy than rice. Despite this, it is a common vegetable in Asian cuisine.

Article About Food In Malaysia

Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.

Ingredients

Staple foods

Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour. Quality Indian basmati is used in biryani dishes due to its long grained shape, fragrance and delicate flavour. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.

Noodles are another popular food. Noodles such as "Bi Hoon (米粉), " (rice vermicelli), "Kuay Teow, " (soft fluffy noodles shaped like fettuccine but made of rice and translucent white in colour), "Mee (面), " (yellow noodles), "Mee Suah(面线), " (very fine wheat vermicelli), "Yee Meen (伊面), " (pre-fried noodles), "Tang Hoon (冬粉), " (transparent noodles made from green beans), and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal.

Indian style bread such as naan, puri, roti canai, thosai and idli are commonly eaten by most Malaysian as part of breakfast. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance in the last generation.

Poultry

Chicken is generally available from local farms and is a cheap source of meat. Farms used to be family affairs, with chickens slaughtered fresh on demand at the community wet market. For a small fee a vendor would put the dead chicken into a machine where the feathers would be removed. The machine consisted of a large container of hot water which was agitated aggressively resulting in removal of feathers. Gutting and cleaning the chicken would be performed at home.

Today, while wet markets still exist, most urban Malaysians purchase frozen poultry which are raised on huge farms run by corporations.

A special type of chicken in Malaysian cooking is called the "kampung chicken" (literally village chicken). These are free-range chickens which are allowed to roam instead of being caged. These chickens are generally considered to have higher nutritional value. They are scrawnier than their farmed counterparts, meaning they have less body fat. Cooking of kampung chicken is usually by way of steaming or preparation in a soup.

Duck and goose also form part of the Malaysian diet.

Satay chicken, grilled chicken with a peanut and coconut milk sauce, is in fact the national dish of Malaysia.

Beef

Beef is common in the Malaysian diet though it is notable that followers of certain religions such as Hinduism and Buddhism forbid the consumption of beef. Beef can be commonly found cooked in curries, stews, roasted, or with noodles. Malays generally eat beef that is halal.

Pork

Pork is largely consumed by the Chinese community in Malaysia. Malaysian Malays are by definition Muslim and therefore do not consume pork since Islam forbids it. Canned pork can usually be found in the non-halal sections of local supermarkets and hypermarkets, and fresh pork can be bought in some wet markets and some supermarkets and hypermarkets.

Mutton

Mutton is also a part of the Malaysian cuisine. It generally refers to goat meat rather than sheep. The meat is used in dishes such as goat soup, curries, or stews. It is a popular ingredient in Malaysian Indian food.

Seafood

Many types of seafood are consumed in Malaysia, including shrimp or prawn, crabs, squid, cuttlefish, clams, cockles, snails, and octopus. In general, members of all ethnic communities enjoy seafood, which is considered halal by Malaysian Muslims (and indeed most other Muslims) though some species of crabs are not considered halal as they can live on both land and sea.

Fish

Fish features in the Malaysian diet and most local fish is purchased the day after it is caught. Frozen fish is generally imported. Such fish, namely salmon and cod, are well received on the Malaysian table but are not caught by local fishermen. Imported fish are frozen and flown in as pieces or as whole fish and usually sold by weight.

Vegetables

Vegetables are usually available year round as Malaysia does not have four seasons. During the rainy season, sometimes vegetable yield decreases but does not stop altogether. Therefore, vegetables can be purchased year round but are slightly more expensive at certain times of the year.

Fruit

Malaysia's climate allows for fruits to be grown all year round. Most tropical fruits are either grown in Malaysia or imported from neighbouring countries. The demand for fruits is generally quite high. Some notable fruits include:

*The durian, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. It is also known as the king of fruits.

*The rambutan also has a distinctive appearance, being red or yellow in colour (when ripe) and having fleshy pliable spines or 'hairs' on its outer skin.

*The mangosteen, often called the queen of fruits

*The lychee which has a bumpy red skin.

*The mango

*The longan, which name translates to 'Dragon Eye' in chinese

Food types

Malay food


Cuisine of Mala




-Kangkung belacan' is water convolvulus wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Various other items are cooked this way, including -petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans.
-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 cake eaten during the morning or during midday.
-Ikan Bakar, grilled/bbq-ed fish with either chilli, kunyit (turmeric) or other spice based sauce.
-Ketupat and rendang is served normally on Hari Raya festival .
-Nasi Lemak - a rice cooked with coconut milk and served with anchovies, roasted nuts, cucumbers,a slice of egg, a chili paste known as sambal and a choice of curries & rendang
-Nasi Dagang is the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan.
-Nasi Kerabu is a type of rice which is blue in colour(dye by a kind of blue flower)is originated in Kelantan state.
-Nasi Paprik originated from southern Thailand, rice with "lauk", typically chicken.
-Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried -fish (normally mackerel), though recently fried anchovies are used in place of it.
-Lontong is a yellowish creamy soup mix with mee hun and ketupat.
-Soto Soup with mee hun or ketupat
-Apam Balik - a bread like puff with sugar, corn, and coarse nut in the middle.
-Pulut- Glutinous rice serve with either rendang or coconut and brown sugar
-Serunding - Shreaded meat in a form of meat floss with spices.
-Nasi Berlauk - Plain rice served with different variety of dishes
-Ayam Percik -grilled chicken with spicy sauce