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Food
in Malaysia |
Variety
is the spice in Malay food. The traditional culinary style has been greatly
influenced by the long-ago traders from neighboring countries, such as
Indonesia, India, the Middle East, and China. Malay food is often described
as spicy and flavorful as it utilizes a melting pot of spices and herbs.
Malay cooking incorporates ingredients
such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves.
Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum
or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger
buds) are often used. Traditional spices such as cumin and coriander are
used in conjunction with Indian and Chinese spices such as pepper, cardamom,
star anise and fenugreek. Seasonings play an important role in Malay cooking
as they often enhance the food taste and flavors. Many of the seasonings
are not dried spices but are fresh ingredients such as fresh turmeric,
galangal, fresh chili paste, onions, and garlic. A combination of fresh
seasonings and dried spices are normally pounded together to make a fine
paste and cooked in oil. Fresh coconut milk is often added.
Rice is the staple diet in any Malay meal.
It is often served for breakfast, lunch, dinner, and supper too. Most
meals are eaten by using your fingers, and eating utensils are kept to
a minimum. All dishes are served at the same time, accompanied by a refreshing
drink. Fish is popular in Malay cooking, as with other seafood such as
shrimps and cuttlefish. Beef and mutton are very popular choices but never
pork as it is against their religious beliefs to eat pork. The other popular
white meat is chicken.
One of the most unique Malay dishes is
the "roti jala" (lacy pancakes), which sometimes replaces the staple rice.
Roti jala is an ideal accompaniment to any dish with lots of rich gravy
and is often served during special occasions. It is made from a mixture
of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts
are a must for any Malay meal. Easily available at most local restaurants
and roadside stalls, Malay desserts are invariably very sweet and include
ingredients such as coconut milk, palm sugar, and flour.
Popular Malay dishes include : -
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Nasi
Dagang
The dish is
made by cooking rice and glutinous rice together, to which coconut
cream is added once it is cooked. Nasi Dagang is eaten with its own
specially made side dishes of tuna fish curry and a light vegetable
pickle. |
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Keropok
Lekor / Keping
A popular and the
most visible fried snack in Terengganu, the keropok is made of fish
meat, ground to a paste, and mixed with sago. Coming in two main different
forms, the long chewy ones are called 'lekor', while the thin, crispy
ones are called 'keping'. Keropok is best eaten hot with its special
chili dip. |
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Ayam
Goreng
This is a popular
chicken dish. Simply meaning fried chicken, this dish is prepared
by first marinating the chicken with various spices like turmeric
and curry powder. It is then deep fried in hot oil and served. |
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Laksam
A delightful yet simple
dish, the laksam is akin to the western pasta dish. Like the latter,
it has both the flour dough and the gravy that goes with it. However,
unlike the pasta, laksam is made using both wheat and rice flours,
and the dough is steamed instead of boiled. Laksam's gravy is made
of fish meat, which is boiled, pureed, and later mixed with coconut
milk. |
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