Datuk Assoc. Prof. Dr. Hj. Su‘aidi Dato’ Hj. Safei
•Malay Cuisine: -Ulamulaman -Asam Pedas -Laksa Sarawak
•Chinese Cuisine: -Yong Tau Fuu –Hainan Chicken Rice –‘Pulut Kunyit”
•Indian Cuisine: -Dosa -Putu Mayam -Laddu
ULAM – ULAMAN Ulam comprised of young shoots or leaves of various plants. Mostly eaten raw or sliced thinly . Made into salad or eaten with sambal belacan, budu, or
tempoyak. Taste bitter, but in the Malay culture, the bitterness is the cure. The Malays also believe that daily consumption of ulam would make you look younger even though you are actually aging. They are cheap and available. Modern science also has proven it contain high levels of antioxidants and also phytochemicals.
PETAI (PARKIA SPECIOSA) It bears long, flat edible beans with bright green
seeds the size ,have a rather peculiar smell.
Strong smell is very pervasive. It lingers in the
mouth and body.
Contains certain amino acids that give a strong
smell to one's urine.
Their complex carbohydrates can also cause strong-
smelling flatulence.
ULAM RAJA (COSMOS CAUDATUS) • Literally meaning "the King’s salad", • was brought by the Spaniards from Latin America. • Malay word used to describe a preparation that combines
food, medicine and beauty is the widely popular Malay herbal salad. • As a Malaysian delight, it is served throughout the
country from major hotels for tourists to buffet lunches or dinners for the locals.
BUDU • Is a fish sauce and one of the best known fermented
seafood products in Kelantan, Malaysia. • It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allows fermenting for 140 to 200 days. • It is used as a flavoring and is normally taken with fish, rice and raw vegetables. • It is high in protein and uric acid content, thus not recommended for people with gout condition.
CINCALOK OR CENCALUK Is a Malacca food. Made of fermented small shrimps or krill. In Malacca, the
shrimp is called udang geragau. It is usually served as a condiment together with chillis , shallots and lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty.
ASAM PEDAS MUAR Asam pedas came from to different places that is
Muar, Johor and Melaka. My specialized is Asam Pedas Muar.
ASAM PEDAS Ingredients
:
Cooking Oil, Onion, Garlic, Turmeric, Ginger, Blended Chilies, Water, Sour tamarind, Salt. Fish (“kembung” / “pari” / “sembilang” / “merah” / “mayong”) Extra Ingredients : “Torch Ginger Flower” / “Coriander Leaves” / “Curry Leaves” Tomato Lady Finger Bringer
LAKSA SARAWAK ď‚— Sarawak laksa (Malay: Laksa Sarawak) comes from the town
of Kuching in the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added .
Ingredients 750 grammes of bee hoon (pre-soaked) 1.2 kilogrammes of medium-sized prawns
(with head and shell) 1.5 kilogramme chicken (whole bird minus the
head and feet) 5 eggs 500 grammes of bean sprouts 16 to 20 pieces of lime 900 grammes of Sarawak Laksa paste (I used
the “Swallow” brand) Coconut milk from 1 1/2 coconuts (about 300
mls) Salt and sugar to taste 20 bowls of water (about 8 litres) Coriander leaves (for garnishing)
Also spelled yong tao foo, yong tau fu, or yong tau hu It is a Chinese soup dish with Hakka origins commonly found in China, Singapore and Malaysia. There are also Teochew and Hokkien variations.
Yong Tau Foo is: A clear soup containing a varied selection of f various forms of fresh produce, seafood and meats common in Chinese cuisine. The foods are sliced into bite-size pieces, cooked briefly in boiling broth. To prepare the dish a steamed rice-flour roll and a vegetable (kangkong ) are boiled to heat and soften them. The food items are drained and eaten with sesame seeds, chili sauce and a hoisin based sauce. The dish is eaten with chopstick and a soup spoon and can be eaten by itself .
•Another variation of this dish is to serve it with laksa gravy or curry sauce. • Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian sambal oelek, and a distinctive brown sweet noodle sauce or hoisin sauce for dipping.
History Chinese chicken rice is a dish of Chinese origin most
commonly associated with Malaysian cuisine or Singaporean cuisine Although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.
Ingredients
Dipping Sauces
1 1/2 kg whole chickens
1 tablespoon ginger, finely sliced
1 sprig celery leaves
2 tablespoons soy sauce
3 peppercorns
1 red chilli, chopped or
1 teaspoon salt 2 spring onions, roughly
chopped 3 tablespoons peanut oil 1 tablespoon sesame oil 1 tablespoon ginger, finely
grated 2 teaspoons garlic, finely grated 2 cups short-grain rice
1 teaspoon sambal oelek
Soup 1/2 cup Chinese cabbage, finely
shredded 2 tablespoons fresh coriander,
chopped 1 large onion, finely sliced
Nasi Kunyit is actually Baba and Nyonya traditional food(rice). Nasi kunyit is rice dish transcend two cultures, Chinese and Malay. Nasi kunyit usually served at festival like Chinese New Year and wedding. The Malays served it during festive season like Aidilfitri and Aidiladha. Beside that, nasi kunyit also is a favorite tea time or breakfast accompaniment.
ď‚— Glutinous rice, dried tamarind skin, turmeric
powder, salt, coconut milk, water, white peppercorns, pandan leaves, cloves and cinnamon stick.
ď‚— Just roast all ingredient except pandan leaves and
glutinous rice in two minutes then mix with glutinous rice into the bowl.Let it sit for all the night or at least for 6 hour. Then steam glutinous rice with pandan leaves and all other ingredient for two hours. ď‚— ..
ď‚— The dosa is
a southern indian delicacy whose origins are unclear. It is generally believed that dosa is supposed to have had its roots in the Temple Streets of Udupi, Karnataka. ď‚— Dosa is basically a crepe made from rice and black lentils. It is a typical South Indian dish, eaten for breakfast or dinner, and is rich in carbohydrates and protien.
Preparation: Made from rice and split skinned urat bean (black lentil)
blended with water and left to ferment overnight. Characteristically the rice is very finely ground. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rave dosa.
ď‚— The batter is then ladled in small amounts onto a
hot greased tava, where it is spread out into a thin circle and fried with oil or ghee until golden brown. This is the case in a very short time. ď‚— The dosa may then be folded in half and served or
rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.
BOONDI LADOO RECIPE Ingredients: 1 cup Besan 1 pinch Kesari 1 pinch Cardamom powder 1 tbsp Rice flour 1 pinch Baking Powder 1 tbsp Melon seeds 1 tbsp Broken Cashew nut 2 cups Oil Sugar 1 cup Water
How to make boondi laddu: •Mix the flour, rice flour, baking powder and colour. •Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round
holes. •Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and
keep aside. Heat the sugar and water till reaches 1/2 thread consistency. •Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is
still warm make into balls. Bondi Ladoo are ready to be served •If the mixture cools balls cannot be made as the sugar crystallizes. •
Rava Ladoo Recipe:
Ingredients: 500 gms. Soji; 2 tbsps. Ghee; 500 gms. Sugar; ½ cup currants; 2 cups milk and ½ cup cashew nuts, fried.
Method:
Fry soji in a saucepan on a slow fire till it turns slightly brown in color. Now add sugar, ghee and milk and fry till the mixture becomes sticky. Break the nuts into small pieces and add them along with the currants, Remove the mixture from the fire, and when cool enough to handle, roll into even sized ladoos.
Putu mayam is a sweet dish. It is popular in southern
India, Sri Lanka, Malaysia, Indonesia, and Singapore, as a snack or breakfast food. Consist of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, with the addition of juice from the pandan leaf as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.