Datuk Assoc. Prof. Dr. Hj. Su‘aidi Dato’ Hj. Safei
Some of the Malaysian attractions are cuisine. Malaysia have many kind of food. It’s a combination from multi-ethnic population.
Roti Canai
Curry puff
Ketupat
Laksa
Lemang
Nasi Kandar
Roti Canai • A flatbread found in Malaysia. • Often sold at Mamak Stalls. • Introduced by immigrant labour from the Madras region. • Many of them served with dhal.
Roti Canai continue‌ • There are two ways to make roti canai : 1.
twirl it until the dough becomes a very thin sheet and then folded into a circular shape.
2.
spread out the dough as thinly as possible before being folded.
Curry Puff • Malaysian, Singaporean and Thai snack which is of Malay origin. • Small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell. • The curry is quite thick to prevent it from oozing out of the snack.
Curry Puff continue‌ • You can found this food in many stalls in Malaysia especially Malay and Indian stalls.
Ketupat • Made from rice that have been wrapped in a woven palm leaf pouch which is then boiled. • As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. • Ketupat is usually eaten with rendang.
Ketupat continue… • Two of the more common variety of ketupat is ketupat nasi and ketupat palas. • Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves. • Ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm.
Laksa • Popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia. • Have two main general types which is curry laksa and assam laksa. • Curry laksa use coconut curry based soup while assam laksa is fish sour based soup.
Laksa comparison Curry Laksa
Assam Laksa
Coconut milk is used
No coconut milk used
Curry-like soup
Fish paste soup, tastes sour due to tamarind
Except for bean sprouts, no other vegetable is used
Pineapple, shredded cucumber, raw onions may be used
Tofu puff is used
No tofu puff used
Served with thick or thin rice vermicelli (usually thick). Occasionally served with yellow mee.
Served with thick or thin rice vermicelli (usually thick)
Hard-boiled egg may be added
No hard-boiled egg added
Slices of fish cake and either prawns or chicken is used
Fish, normally kembung fish, is used
Lemang • A traditional food, originating with the Iban people of Malaysia. • Cooked in a hollowed bamboo stick lined with banana leaf to prevent the rice from sticking to the bamboo. • Made of glutinous rice and coconut milk, with salt added for taste.
Lemang continue… • Usually eaten with chicken curry or with durian. • Demand increase dramatically during raya celebration. • It has been the official identity of Sarawak.
Nasi Kandar • A popular northern Malaysian dish, which originates from Penang. • a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes. • Is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stall meals.
Nasi Kandar continue… • Accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. • The vegetable dish would usually be brinjal (aubergine), okra (lady fingers or "bendi") or bitter gourd. • A mixture of curry sauces that called 'banjir' (flooding) and imparts a diverse taste to the rice.