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Nasi Lemak
Rice with coconut milk (cream) for traditional Malay dishes is Nasi Lemak.
Traditionally, it is a plate with slices of cucumber, Ikan Bilis (small dried anchovies), peanuts, roasted, boiled egg and spicy sambal (chili sauce Traditional), is the basic version. Nasi lemak can also come with any other accompaniments such as fried kangkong water (Convolvulus), chicken, squid, clams, beef, curry, etc.
There are also> Version Chinese Nasi Lemak, usually non-halal, as is sometimes added pork. And a vegetarian version replace Nasi Lemak, vegetarian ingredients of traditional ingredients.
Nasi Lemak is also considered the national dish of Malaysia, as the food most commonly consumed in Malaysia. Not only for its economy, but also because the basic version of Nasi Lemak, which comes only with anchovies, boiled egg and sambal is available everywhere and supplies for all ethnicGroups.
Roti Canai
a sort of flat bread food is widespread in Malaysia from all ethnic groups, mostly in Mamak stalls (Tamil Muslim restaurants), Indian restaurants and pubs selling Malay consumed. For availability and popularity, it is argued, the second national dish of Malaysia.
As the name suggests, was introduced Roti Canai alleged immigrant workers in Chennai, India (formerly Madras. But the first instance using the nameChennai will be a sale in August 1639 to day Francis, agent for the United Kingdom, where there is a reference to the place of the existing Chennai), where a similar combination of Dalco Parotte and - the accompanying lentil curry - served.
Roti Canai is usually served with Dal (lentil) curry, can be taken with sugar or condensed milk.
There are many variations of Roti Canai, individual taste, changes in common includes roti telur (with egg), RotiPlanta (full of sugar and margarine), Roti Bawang (onion bread) Roti Sardinian (filled with sardines), roti Pisang (banana bread).
There are many different curries, dhal are used well, as Kari Ayam (chicken curry), Kari Daging (beef curry), Kari Kambing (mutton curry), Kari Ikan (fish curry), Kari Campur (mixed curry, dhal curry mix and can be selected)
Chicken Rice
Usually Hainanese chicken rice roots in Hainan cuisine known and has been importedHainan Overseas Chinese. The most commonly used white chicken rice chicken and rice. Chicken Rice is accompanied by bean sprouts, especially Ipone, a town in Perak Malaysia usual. What contributes to a version called "Ipoh Chicken Rice. While the" chicken "is another popular version of chicken rice is widely consumed by Malaysian ringgit or is halal version of chicken rice (Nasi Ayam), usually served with fried chicken, and is generally availableMalaysian restaurants or stalls.
Nasi Lemak, Roti Canai, Chicken Rice are three of the most widely consumed food in Malaysia, for its comfortable, fast, low prices and to be accepted by most people. Making the de facto Malaysian fast food traditional today.
As a multicultural country, Malaysia has over the years, each adapted to other locations to adjust the taste of their culture. Malaysian version of chicken rice is a good example of cross-cultural influence of the MalaysianChinese have adapted the Indian curry, and was diluted and less style lovers. Chinese fried rice noodles and flavors were crossed with Malaysian and Malay, and then fried rice noodles in India and Indian fried rice, fried noodles born.
At the beginning of most consumer Nasi Lemak, Roti Canai and Chicken Rice, representing Malay, Chinese and Indian, respectively. There are also Nyonya food, Thai food andothers.
Nyonya food
It 'was invented by the Peranakan people of Malaysia. It uses mainly Chinese ingredients, but merges with the South-East Asian spices such as coconut milk, lemongrass, turmeric, screwpine leaves, chillies and sambal. It can be viewed and Malaysian cuisine as a mixture of Chinese.
Thai Food
It also features strongly in Malaysian cuisine, such as the popular Tom Yam is widely used in many restaurants and stalls, especially innorthern region.
Other food products
Like the Filipinos (especially in Sabah, a state in eastern Malaysia) was introduced and Indonesian immigrants have their stalls and restaurants, catering to both their own ethnic group of customers and local customers. As culturally close to Malaysia, a lot of foods that have been accepted as the Malays of Indonesian part of their daily food like satay (SATE), Soto (food), rendang (dry curry), cendol (dessert) and others.
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