Malaysian Indian Cuisine

 

The Malayan Peninsula with it's small kingdoms and chiefdoms had a long history of trade with merchants from India. These traders have come and gone over the centuries bringing with them Hindu influences, seen in the customs and rituals of local rulers. However it was not until the 19th century, after the Portuguese and Dutch colonists were eclipsed by the British, who took control of the Malayan Peninsula that mass Indian migration took place. Rubber seedlings from Brazil were found to grow successfully in this equatorial land, and much needed manpower were recruited from British East India for the burgeoning rubber industry. Road, waterworks as well as railway infrastructure were also breaking new ground in this equatorial jungle nation. 80% of Indians were Tamils from South India employed in the rubber industry, while Sri Lankan Tamils and Malayalees were employed in supervisory and clerical positions. Of the North Indians, the Punjabis were employed in the police force while the Gujaratis and Sindhis were in business, mainly textiles. Despite the mass exodus of Indians returning to India after Malaysia's independence from the British in 1957, many stayed on and today Indians constitute the third largest ethnic group, making up 8% of Malaysia's population of 27 million. 

Indian food is now not only very Malaysian; unique and new versions of Indian food, not found in India, have ultimately been created. Indian cuisine can be divided into two mainstreams, North Indian and South Indian cuisine.
  

Roti Canai

A favourite for breakfast, Roti Canai is the ultimate in simplicity and taste. It is basically a kind of pancake made by combining wheat flour, oil, ghee, or butter, rolled up into a ball and then swung into the air until it takes a flat, oval shape. It is then fried on a hot iron plate and served with dhal, chicken or fish curry.
There are many variations on the same theme that include putting in eggs to make it ‘Roti Telur’, sardines to make it ‘Roti Sardin’, bananas to make it ‘Roti Pisang’ and so on.

  Nasi Biryani : Indian style Rice Dish - Basmati rice is first saute'ed in ghee [clarified butter] and cooked with the world's most expensive spice, saffron. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a  garnishing of slivered almonds and raisins. This 'delicacy' dish is served as a main course on special occasions, such as weddings and celebrations. In Nasi Kandar restaurants [local Indian-Muslim restaurants], nasi biryani refers to the rice only cooked without the meat, and is a choice of rice [instead of plain steamed rice], to eat with your selection of curries and side dishes. Nasi Biryani is also sometimes spelt Nasi Beriani.

 

  Mutton Korma : Korma, usually spelt Kurma in Malaysia, is a comparatively mild [not hot] curry. Usually mutton [goat] or lamb is slow cooked in a medley of spices and coconut milk. Kurma is popular as an alternative to hot or fiery curries, especially at special occasions such as weddings - to please the palates of all guests especially those who are not accustomed to hot foods. This flavorful curry can be served with plain steamed rice, biryani rice, nasi minyak [ghee rice] or roti [bread]. It is also delicious with the famous Malay 'lacy' crepes called Roti Jala.

  Tandoori Chicken: Indian Clay-oven Chicken - an all-time favorite, tandoori chicken is served 24 hr at 24 hr Mamak eateries [local Indian restaurants]. Great for those late-night munchies! Mildly-spiced spring chicken quarters are baked to tender succulence in a tandoor - a traditional Indian clay oven. A spicy mint sauce is usually served on the side with plain or garlic Naan bread.

 

  Fish Head Curry: a fish head, usually from large sized groupers, cods, salmons or red snappers, is cooked in fish curry powder, spices, chilies, tamarind and coconut milk. This weird and wonderful dish has gained popularity especially with fish aficionados, who know that the sweetest meat of the fish is from the head and cheeks!

 

 

  Indian Mee Goreng: Indian Fried Noodles - fresh yellow egg noodles [chow mein], dried squid [that has been reconstituted], potatoes, fried tofu, eggs and bean sprouts are stir fried. The addition of certain spices is what gives this fried noodle dish a distinctly unique Indian flavor!

 

  Mee Rebus: Indian 'Sweet Potato Gravy' Noodles -a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles [chow mein] and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime called limau kasturi [kalamansi lime] - brings it all together.


by: Ng Tzer Yen