SEDAPNYAAAAAAA ~ SIMPLY DELICIOUS!!!!!
The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the areas. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hindus before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.
The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the areas. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hindus before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.
In the northern states of Perlis and Kedah,
intermarriages with Thais were commonplace. The east coast state of Kelantan
still has traces of Javanese culture that date back to the era of the Majapahit
Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for
over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor
and fought for rulers in States along the length of the peninsula - from Kedah
to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in
what is today the state of Negeri Sembilan. These mixes of different ethnic
groups form what is the modern Malay and can be clearly seen in the lineage of,
for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South
India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the
Siamese wife bore two future Sultans of Pahang. It was this diversity of races,
cultures and influences that has the given the modern Malay race the rich and
unique historical heritage it has today.
This rich historical heritage has evidently resulted in its exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.
Nasi Lemak : Coconut-flavored Rice Meal - is
rice cooked in coconut milk made aromatic with pandan leaves [screwpine
leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies
cooked in a dry sambal sauce, and garnished with cucumber slices, hardboiled
egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually
eaten as hearty breakfast fare.
Satay: BBQ Sticks - This famous
meat-on-a-stick appears on menus from New York to Amsterdam. The secret of
tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The
marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled
over hot charcoals. Some satay stalls also serve venison and rabbit satay. A
fresh salad of cucumbers & onions are served together with a spicy-sweet
peanut sauce for dipping. Ketupat, a Malay rice cake similar to Lontong, is
also an accompaniment to satay, great for dipping in satay sauce. Sedapppp…Delicious!!!
Beef Rendang : Malay Spiced
Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the
typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang
is a must-have on special occasions such as weddings, ideally served with nasi
kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang
is sure to take center stage on bountiful tables of feast in homes everywhere.
During this festive season, a special rice cake called Lemang is made to eat
with Rendang. Lemang is made from glutinous rice and santan [coconut milk],
carefully packed into bamboo poles lined with banana leaves and cooked in the
traditionally way over low open fires.
Sambal Udang: Spicy Prawns -
whole prawns or shrimp are cooked in a classic Malay sauce; a spicy robust
sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and
belacan [also spelt belachan or blacan], a dried shrimp paste paste. Sambal
Udang is the perfect accompaniment to the country's un-official national dish -
Nasi Lemak.
Ayam Masak Merah : Red-Cooked Chicken - is similar
to the Italian famous dish Chicken Cacciatore except for it spicy hotness.
Pieces of chicken are first pan-fried to a golden brown then slowly simmered in
a spicy tomato sauce. This popular Malay dish is especially scrumptious with
nasi tomato [tomato rice].
Laksa : Noodles in Tangy Fish Soup - Thick rice noodles are
served in a tangy fish soup/gravy. Not at all fishy, the soupy gravy is made
with mackerel and lots of aromatic herbs. Fresh garnishing of shredded
cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish.
In general the term Laksa refers to Malay style laksa, sometimes called Malay
Laksa. There are slight variations in different parts of the country. The key
ingredient is tamarind, used as a souring agent, giving it a tart tangy taste.
This version of laksa from the 'hawker food capital' - Penang, is especially
famous and well known as Penang Laksa or Penang Assam Laksa.
Mee Jawa: Indonesian style Noodles -
is a popular Malay noodle dish influenced by the Indonesian island of Java. The
soupy gravy is made from fresh prawns and ladled over yellow egg noodles [chow
mein]. Slices of potato, tofu [soy bean cake], egg, vegetables and shrimp
garnishes the dish.
Roti Jala: 'Net' Bread or Crepe -
is a net-like or lacy type of crepe made from a flour batter. A special cup or
mould with small holes, is used to form a lacy crepe cooked on a hot griddle.
Roti Jala, an alternative to rice, is an ideal accompaniment to curries such as
Malaysian Chicken Curry, Mutton Kurma, Chicken Kapitan, Lamb Cashew Korma [also
spelt Korma].
Ikan Bakar : BBQ Fish - or Ikan Panggang is a
general term meaning grilled or barbecued fish. A popular local fish for
grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. The
fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed
with sambal, then wrapped in fresh banana leaves and grilled over hot
charcoals.
Ikan Pari Bakar : BBQ Stingray or Skate Wings - A
popular method of cooking stingray or skate wings is by barbequing. The wings
are marinated in spices then wrapped in banana leaves and grilled over hot
charcoals. A spicy sambal sauce with fresh shallots is served with it.
Sambal Sotong : Spicy Squid - fresh squid
[calamari] are cooked in a classic Malay sauce; a spicy robust sauce made with
chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan [also
spelt belachan or blacan], a dried shrimp paste. Sambal Sotong is also a
popular accompaniment to the country's un-official national dish - Nasi Lemak.
This rich historical heritage has evidently resulted in its exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.
For recipe, please click on the title.
Nasi Lemak : Coconut-flavored Rice Meal - is
rice cooked in coconut milk made aromatic with pandan leaves [screwpine
leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies
cooked in a dry sambal sauce, and garnished with cucumber slices, hardboiled
egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually
eaten as hearty breakfast fare.
Satay: BBQ Sticks - This famous
meat-on-a-stick appears on menus from New York to Amsterdam. The secret of
tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The
marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled
over hot charcoals. Some satay stalls also serve venison and rabbit satay. A
fresh salad of cucumbers & onions are served together with a spicy-sweet
peanut sauce for dipping. Ketupat, a Malay rice cake similar to Lontong, is
also an accompaniment to satay, great for dipping in satay sauce. Sedapppp…Delicious!!!
Beef Rendang : Malay Spiced
Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the
typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang
is a must-have on special occasions such as weddings, ideally served with nasi
kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang
is sure to take center stage on bountiful tables of feast in homes everywhere.
During this festive season, a special rice cake called Lemang is made to eat
with Rendang. Lemang is made from glutinous rice and santan [coconut milk],
carefully packed into bamboo poles lined with banana leaves and cooked in the
traditionally way over low open fires.
Sambal Udang: Spicy Prawns -
whole prawns or shrimp are cooked in a classic Malay sauce; a spicy robust
sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and
belacan [also spelt belachan or blacan], a dried shrimp paste paste. Sambal
Udang is the perfect accompaniment to the country's un-official national dish -
Nasi Lemak.
Ayam Masak Merah : Red-Cooked Chicken - is similar
to the Italian famous dish Chicken Cacciatore except for it spicy hotness.
Pieces of chicken are first pan-fried to a golden brown then slowly simmered in
a spicy tomato sauce. This popular Malay dish is especially scrumptious with
nasi tomato [tomato rice].
Laksa : Noodles in Tangy Fish Soup - Thick rice noodles are
served in a tangy fish soup/gravy. Not at all fishy, the soupy gravy is made
with mackerel and lots of aromatic herbs. Fresh garnishing of shredded
cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish.
In general the term Laksa refers to Malay style laksa, sometimes called Malay
Laksa. There are slight variations in different parts of the country. The key
ingredient is tamarind, used as a souring agent, giving it a tart tangy taste.
This version of laksa from the 'hawker food capital' - Penang, is especially
famous and well known as Penang Laksa or Penang Assam Laksa.
Mee Jawa: Indonesian style Noodles -
is a popular Malay noodle dish influenced by the Indonesian island of Java. The
soupy gravy is made from fresh prawns and ladled over yellow egg noodles [chow
mein]. Slices of potato, tofu [soy bean cake], egg, vegetables and shrimp
garnishes the dish.
Roti Jala: 'Net' Bread or Crepe -
is a net-like or lacy type of crepe made from a flour batter. A special cup or
mould with small holes, is used to form a lacy crepe cooked on a hot griddle.
Roti Jala, an alternative to rice, is an ideal accompaniment to curries such as
Malaysian Chicken Curry, Mutton Kurma, Chicken Kapitan, Lamb Cashew Korma [also
spelt Korma].
Ikan Bakar : BBQ Fish - or Ikan Panggang is a
general term meaning grilled or barbecued fish. A popular local fish for
grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. The
fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed
with sambal, then wrapped in fresh banana leaves and grilled over hot
charcoals.
Ikan Pari Bakar : BBQ Stingray or Skate Wings - A
popular method of cooking stingray or skate wings is by barbequing. The wings
are marinated in spices then wrapped in banana leaves and grilled over hot
charcoals. A spicy sambal sauce with fresh shallots is served with it.
Sambal Sotong : Spicy Squid - fresh squid
[calamari] are cooked in a classic Malay sauce; a spicy robust sauce made with
chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan [also
spelt belachan or blacan], a dried shrimp paste. Sambal Sotong is also a
popular accompaniment to the country's un-official national dish - Nasi Lemak.
Source
from: http://www.malaysianfood.net/Malayfood.htm
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