NASI LEMAK
Nasi lemak is a dish sold in
Malaysia , Brunei , Singapore and Southern Thailand . In Kuala Lumpur , it is
called the national dish , national heritage of Malaysia . It is not to be
confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and
Kelantan although both dishes can usually be found sold side by side for
breakfast . However , because of the flexibility in being able to nasi lemak
served in a variety of behaviors , is now served and eaten any time of the day
. There is a dish in Indonesia called nasi Uduk .
Traditionally , this comes as a
platter of food wrapped in banana leaves , with cucumber slices , small dried
anchovy ( ikan bilis), roasted peanuts, hard boiled egg , and hot spicy sauce (
sambal ) at its core . For a more substantial meal , nasi lemak can also come
with a variety of other participating as chicken , squid , clams , stir fry
Water Convolvulus ( kangkong ) , pickled vegetables ( achar ), beef rendang (
beef stewed in water coconut and spices) or pulmonary (lung cattle).
Traditionally most of the accompaniment of spicy in nature.
Nasi lemak is widely eaten in Malaysia, even
as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish,
sold early in street stalls in Malaysia, where it is often sold packed in
newspaper, brown paper, or banana leaves. However, there are restaurants
serving them on a plate as a meal of the day or night, making it possible for
meals to be eaten throughout the day. Nasi lemak which means fat steaming hot
rice is another name given to nasi lemak served with hot rice.
Epoch-epoch
Epoch-epoch is a popular food in
Malaysia, Thailand and Singapore. It comes in several flavors, depending on the
inner filling. Its main ingredients are meat and potato custard filling.
Cassava is often used as a filling spray, sometimes filling the sweet potatoes
are also used. The name can be associated with syringe filling, using curry
powder as an ingredient. Sometimes now, fill spray can be used with black
pepper.
In Johor, curry puff, better
known as the ages. In English, called Curry Puff, but the difference is not
always shape as the Curry Puff puff. Also, the difference in terms of making
puff pastry and Curry Puff is not the same. Double the spray as mentioned
corakan seams.
KUIH BAHULU
Bahulu cake is the traditional cake which was long famous in Malaysia . This cake is customary for our community to be served at the feast , weddings and other occasions .
Manufacturing bahulu cake is simple and requires only materials that are readily available such as wheat flour , eggs and sugar . However , the differences for each bahulu produced is on the syllabus and materials burning techniques bahulu the manufacturing base .
In the world of increasingly modern , loading techniques cake bahulu also been different from the old days . In the past , people have contributed passionately to mix the basic ingredients such as flour , eggs and sugar . In addition, they also burned mixture over hot coals and have shrouded the suffocating smoke . But not now , with the widespread use of the oven and mixer in the culinary world today , making cakes bahulu no longer as before. Now , cookies are used to take a long time have been able to be cut and bahulu also be produced with larger quantities .
pineapple tart
Pineapple tart cake is
usually made only during festive seasons such as holidays and not on a normal
day . Pineapple Tart cake made with flour mixture and mix to form a dough
margarine .
ReNDANG
Rendang is a dish which originated
from the Minangkabau ethnic group of Indonesia , and now generally entertained
throughout the country [ 2 ] One of the special foods of Minangkabau culture ,
it is served at ceremonial occasions and to honor guests .. Also popular in
Malaysia and Singapore , rendang is traditionally organized by the Malaysian
society during the festival. Rendang Although sometimes described as being like
a curry , and the name is sometimes applied to curried meat dishes in Malaysia
, authentic rendang is nothing like the classic literature Malaysian curry ,
rendang is mentioned in Hikayat Amir Hamzah. as early as the 1550s .
> There are two kinds of
rendang : dried and wet . Dried Rendang may be saved for 3-4 months, and for
ceremonial occasions or to honor guests . Wet rendang , also known as kalio ,
can be found in Minangkabau restaurants , and without air , should be consumed
within a month .
Rendang is often served with
rice , ketupat and lemang in Indonesia and Malaysia .
LONTONG
Asian rice cake is made of
compressed rice then cut into small cakes.
Hot in Indonesia and Malaysia, the
dish is usually served cold or at room temperature with sauce-based dishes like
hodgepodge and salad, although it can be eaten as an accompaniment to other
dishes such as Satay and curries. It is also used in Soto as an alternative to
vermicelli noodles.
> Rice cake traditionally
made by boiling rice until half cooked and packing tightly into a rolled
banana leaf. Leaves promised and cooked in boiling water for about 90 minutes.
Once the rice has cooled, coated, it can be cut into bite-sized pieces.
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