Malay Cuisine

Malay cuisine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei, Mindanao and Southern Thailand. Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its lemak-based dishes, Pahang for its gulai tempoyak, Kedah for its northern-style Asam laksa, Malacca for its spicy Asam Pedas, Riau for their ikan patin (Pangasius fish) dishes; Gulai ikan patin and Asam Pedas ikan patin, Melayu Deli of Medan North Sumatra for their Nasi goreng teri Medan (Medan anchovy fried rice) and Gulai Ketam (gulai crab) and Brunei for its unique Ambuyat dish.

The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices. The coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is belacan (shrimp paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chili peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal.

Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils.

It is uncertain when the Malay culinary traditions took shape, but the earliest record of the tradition is from the 15th century when Malacca Sultanate became the important trade centre in the Malay archipelago. The most important legacy of Malacca derived from its involvement in the spice trade, its openness to the ingredients and culinary techniques introduced by foreigners notably the Arabs, Persians, Chinese and Indians and its cultivation of a rich eclectic gastronomy. Malacca was also a catalyst for the development of two other rich and unique culinary cultures which are the fusion of Malay with Chinese and European traditions, cuisines respectively known as Nyonya and Eurasian. In the centuries before and after Malacca, there were other non Malay groups from Bugis, Javanese to Minangkabau who were absorbed into Malay society at different times, aided by similarity in lifestyle and common religion, and had varying degrees of influence on Malay food.

Nasi lemak, rice cooked in rich coconut milk probably is the most popular dish ubiquitous in Malay town and villages. Nasi lemak is considered as Malaysia's national dish. Another example is Ketupat or nasi himpit, glutinous compressed rice cooked in palm leafes, is popular especially during Hari Raya or Eid ul-Fitr. Various meats and vegetables could be made into Gulai or Kari, a type of curry dish with variations of spices mixtures that clearly display Indian influence already adopted by Malay people since ancient times. Because most of Malay people are muslims, Malay cuisine follows Islamic halal dietary law rigorously. Protein intake are mostly taken from beef, water buffalo, goat, and lamb meat, and also includes poultry and fishes. Pork and any non-halal meats, also alcohol is prohibited and absent from Malay daily diet. Laksa, a hybrid of Malay and Peranakan Chinese cuisine is also a popular dish. Malay cuisine also adopted some their neighbors' cuisine traditions, such as rendang adopted from Minangkabau in Sumatra, and satay from Java, however Malay people has developed their own distinctive taste and recipes.
 

 

Nasi lemak, one of the most popular Malay dishes.

 

 

 

 

 

Dishes

• Apam balik - also called terang bulan or martabak manis in Indonesia, it is a bread like puff with sugar, corn, and coarse nut in the middle.

 

 

• Ayam goreng kunyit - deep fried chicken, marinated in a base of turmeric and other seasonings.
• Kari - the Malay adaptation of curry dishes. Just like gulai, it could be made from various ingredients; meats or vegetables. A popular one is kari ayam (chicken curry).
• Ikan bakar - grilled/barbecued fish with either chilli, kunyit (turmeric) or other spice based sauce.
• Ikan pari - barbecued stingray
• Ikan patin - large catfish cooked in various ways such as gulai and asam pedas, a specialty of Riau and Sumatra
• Ikan asam pedas - A sour stew of fish (usually mackerel), tamarind, chili, tomatoes, okra and Vietnamese coriander (daun kesum).
• 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.

• Lemang - glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves.
• Nasi lemak - rice steamed with coconut milk
• Nasi berlauk - plain rice served with different variety of dishes.
• Nasi kerabu - a type of rice which is blue in colour (dyed by Clitoria ternatea flowers), originated in Kelantan.

• Nasi goreng - fried rice. Nasi goreng kampung is a typical variant, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it. Nasi goreng teri Medan (Medan anchovy fried rice), is a Malay Deli specialty of North Sumatra.
• Satay - Satay were originally from Java and Sumatra in Indonesia, and distributed widely across the Malay Archipelago. It is widely popular and common within Indonesian cuisine with rich variations and recipes. Malay chicken satay closely resembles Madura satay with rich peanut sauce. In Malaysia, the most popular variant are Kajang satay.

 

• Pulut - Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is widely used during the Raya festive seasons as traditional food.
• Ketupat - a type of glutinous rice dumpling that has been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay or gado-gado. Ketupat is also traditionally served by Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri).

• Rendang - a spicy meat stew originating from the Minangkabau ethnic group of Indonesia, and adopted by Malay throughout archipelago. Rendang is traditionally prepared by the Malay community during festive occasions.
• Sambal belacan - sambal a common condiment in Indonesian cuisine as well as Malaysian cuisine. It is made with chilies, shallots, garlic, stewed tomatoes, tamarind paste, coconut sugar, salt and belacan (shrimp paste).
• Sambal sotong - squid are cooked in a sambal-based sauce, made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan.
• Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots and fresh cilantro.
• Serunding - Shredded meat in a form of meat floss with spices.

• Tempoyak - a popular Malay delicacy. It is durian extract which is preserved and kept in an urn. Commonly eaten with chillies and other dishes.

Drinks

• Sirap Bandung
• Chendol
• Teh Tarik
• Kopi O
• Teh O Limau Ais

By: Nurashidah Idris





Nyonya Cruisine

While Nyonya food contains many of the traditional ingredients of Chinese food and Malay spices and herbs, Nyonya cuisine is eclectically seasoned and different than either Chinese or Malay food. As in Malay cooking, a key ingredient in Nyonya cuisine is belacan - a dried shrimp paste. It's commonly in the form of a pressed brick or cake. Not overly 'fishy', a tiny amount of this paste adds sweetness to meats, intensity to fish & seafood and a 'kick' to vegetables like Kangkung Belacan. It makes a flavourful base for sauces and gravies, adding depth and an intriguing taste that you can't quite decipher. When uncooked, the pressed cake has a powerful scent, like "stinky cheese", but don't be put off - it mellows out and harmonizes in the cooking, leaving behind an understated richness that cannot be reproduced. Best described as a natural flavour enhancer,belacan is what gives many of the foods from Southeast Asia - Malaysia, Singapore, Thailand, Indonesia, Vietnam - that authentic zest and flavour underlying the dense fabric of spice and herbs!

belacan

Nyonya food originating from the North of Malaysia - Penang, and Nyonya food originating from the South - Malacca and Singapore, have distinct differences.

Nyonya cooking in the South has an Indonesian influence. The food is generally sweeter, richer with liberal use of coconut milk and more traditional Malay spices. In Malacca especially, Nyonya cooking is heavily influenced by Portuguese-Eurasian style of cooking. Many Nyonya dishes are indistinguishable from Portuguese-Eurasian dishes, with both kitchens using similar ingredients and methods of cooking.

pongteh chicken

Nyonya food in the North drew inspiration from neighboring Thailand. Nyonya food in the North, Penang, has a preference for tangy or sour food such as the famous Penang Assam Laksa. Tamarind paste is used as a souring agent as well as green mangoes and Belimbing or Belimbi [Averrhoa Bilimbi], a close but sourer relative of Carambola also calledStarfruit. Similar to belacan but slightly sweet tasting - a black color molasses-like paste - locally called haeko [pronounced 'hey-ko'] or Otak Udang, in Malay [Prawn Paste, in English] is also used in many Nyonya gastronomic creations.

Assam Laksa

Ladyfinger Sambal

Nyonya cooking is not only about the blending of pungent roots but also the long marinating of meats and seafood before it is cooked. Fresh herbs such as lemongrass, lengkuas[galangal or wild ginger] and kunyit [turmeric root] are pounded, more often than not, by hand using a granite mortar & pestle. Chilies, candlenuts, shallots and belacan are a must in most Nyonya dishes. Aromatic leaves such as kaffir lime leaves, pandan or pandanus [screwpine leaves], daun salam[fresh bay leaves] and daun kunyit [turmeric leaves] add 'Nyonya zest' to it's wonderful cookery.

Nyonya cuisine is also famous for it's Kuih [cake or dessert]. Nyonya desserts are varied and extraordinary. They are strongly Malay influenced - made from local ingredients such as sweet potato, yams, agar agar, gula Melaka [palm sugar], coconut milk, glutinous rice - and Chinese ingredients such as red beans, green beans or mung beans. The ubiquitous vanilla bean used for essence is replaced by a local plant leaf Pandanor Pandanus [Screwpine leaves], giving Nyonya desserts it's signature quintessence!

gula Melaka jelly

By : Ong Yee Wearn

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
 

Chinese Cooking Styles

A number of different styles contribute to Chinese cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle. One style may favor the use of lots of garlic and shallots over lots of chili and spices, while another may favor preparing seafood over other meats and fowl.

Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.

CANTONESE FOOD

Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, snakes, and snails. However, lamb and goat are rarely eaten, unlike in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising, and deep frying.

 

For many traditional Cantonese cooks, the flavours of a finished dish should be well balanced and not greasy. Apart from that, spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, and these ingredients in turn should be at the peak of their freshness and quality. There is no widespread use of fresh herbs in Cantonese cooking. Garlic chives and coriander leaves are notable exceptions, although the latter are usually used as mere garnish in most dishes.

 

 

SZECHUAN FOOD

 

Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil. The Sichuan pepper is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a numb sensation in the mouth. Also common are garlic, chili peppers, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste  is also a staple seasoning in Szechuan cuisine. The region's cuisine has also been the source of several prominent sauces widely used in Chinese cuisine in general today.

 

Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

FUJIAN FOOD

Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province, China. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on taste, as well as retaining the original flavour of the main ingredients instead of masking them.

 

Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, or such edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.

 

Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods. Strong emphasis is put on the making and utilising of broth and soups.

 

Fermented fish sauce, known locally as "shrimp oil", is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes.