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Malaysian Cuisine

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Malaysia

Malay Cuisines - Malay cuisine is rich and spicy arising from the use of hard spices and a wet spice mixture of "rempah" and coconut milk. Malay cuisine varies from region to region.Kelantanese cuisine, akin to Thai cooking for example, has a sweetish taste due to liberal use of coconut milk and sugar in cooking. On the other hand, the cuisine of Kedah is spicier due to the influence of Indians who arrived here centuries ago during the spice trade. For the adventurous, there is an array of popular Malay dishes to tantalise their taste buds. A favourite with Malaysians is "Nasi Lemak", rice cooked in coconut milk served with anchovies, squid, eggs, cucumber and sambal (chili paste). An East Coast favourite is "Nasi dagang", fragrant unpolished glutinous rice steamed with coconut milk and served with tuna fish curry. "Nasi Kerabu", another rice-based dish native to Kelantan, is served with local herbs and salted fish. A Malay banquet would not be complete without the ever popular "Satay", skewered chicken or beef marinated in spices, then grilled over charcoal fire. It is served with peanut gravy, rice cubes, cucumber and onions.


Image of NAsi leamk Image of Satay Image of NAsi leamk Image of NAsi leamk

ENGLISH VERSION

Bahan-Bahan: Bahan Nasi Lemak:

500 gm beras ( dikosek & ditoskan)
Image of NAsi lemak 3 cawan santan
Garam secukup rasa
3 helai daun pandan (disimpulkan)

Sajian-sajian Tambahan:

125 gm kangkung (dicelur & ditoskan)
2 biji telur (direbus,dibuang kulitnya & dihiris)
1 biji sedang timun (dipotong tebal-tebal)
90 gm kacang tanah (digoreng & dikupas kulitnya)
250 gm ikan selar kuning (diperap & digoreng)
1 sudu serbuk kunyit (digaulkan,untuk memperasakan ikan)
Garam secukup rasa Bahan Sambal:
125 gm ikan bilis kerin (disiang, direndam & ditoskan)
125 gm bawang merah
60 gm lada kering (direndam & ditoskan)
6 biji buah keras
5 cm belacan (dibakar)
2 sudu minyak makan
1 batang serai (dititik)
1 cawan santan
1 sudu gula pasir
Garam & serbuk perasa secukup rasa
cawan air asam jawa pekat

Cara: Untuk memasak nasi:

Satukan semua bahan dalam sebuaha periuk.Masak dengan bertutup,atas api yang kecil, hingga nasi masak & cukup kering airnya.Kerah nasi dengan garpu untuk menggemburkannya. Buangkandaun pandan & isikan nasi ke dalam pinggan. Untuk membuat sambal: Giling kelima -lima bahan yang pertama. Pijarkan minyak & tumiskan bahan giling hingga garing. Masukkan air asam jawa & teruskan memasak hingga keluar minyaknya. Buangkan serai. Rasalah asam garamnya & isikan ke dalam mangkuk. Hidangkan nasi lemak paans-panas atau sejuk, dengan sambal & sajian-sajian tambah.

Cadangan Hidangan:

Untuk 6-8 orang saja




Bahan-Bahan:Satay:

600 gm daging ayam (dibuang tulang)
Image of satay 4 batang serai
2 cm kunyit hidup
2 labu bawang putih
2 sudu kecil garam 4 sudu besar gula
1 sudu besar minyak
1 sudu besar kicap cair
30 batang lidi buluh

Cara:

Serai, kunyit dan bawang putih hendaklah dikisar halus terlebih dahulu. Hiriskan daging ayam sebesar 1 1/2 cm x 2 1/2 cm. Perapkan hirisan ayam tadi bersama bahan-bahan yang telah dikisar halus sebelumnya tadi. Masukkan bersama garam, gula, kicap cair dan minyak. Biarkan selama 2 jam. Cucukkan pada lidi sebelum dibakar menggunakan arang.



Ingredients: Nasi Lemak

500 grm of rice
Image of NAsi lemak 3 coconut milk in cup
salt as you like
3 pandan leave

Ingredients for Sambal:

125 gm anchoves
125 gm onions
60 gm dry pepper
5 cm belacan
2 spoon cooking oil
1 cup of coconut milk
1 table spoon sugar
cup of asam jawa concentrated

way to make rice:

Place every thing in a pot. Enclose the pot on fire.
Cook till the rice is ready to eat.

way to make sambal:

Fry all the 1st five item together.
pour in the asam jawa and cook till done.
when cool down serve it with nasi lemak.

VERSI BAHASA MELAYU

Ingredients : satay

600 gm chicken(bone are removed)
2 cm turmeric
2 garlic
2 small spoon of salt
4 big spoon of sugar
1 table spoon of cooking oil
1 table spoon of ketchup
30 stick

way to make:

Turmeric and garlic must be blend well.. slice the chicken meat 1 1/2 cm x 2 1/2 cm. marinate the sliced chicken with the blend ingredients . Place in salt, sugar, ketchup and oil. Leave it to marinate for 2 hours. Poke in the stick and cook on heated coal.

VERSI BAHASA MELAYU

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Information on Public Land Transport

Buses and taxis are most popular form of transport in Malaysia. Air-conditioned express buses and non-air-conditioned regional buses are available from Kuala Lumpur to many other towns in Peninsular Malaysia. Buses plying within towns and cities charge fares according to the distance covered. City taxis are metered. In Kuala Lumpur taxis are easily recognizable by their red and white colour.  Taxi fares are calculated according to meters. The flagged down fare is RM 2.00 for the first two kilometers and 10 cent for every 200m there after. Limousine service is available from the airport to hotels in the city. Interstate taxis are an inexpensive and rapid means of travel from one state to another. The interstate taxi stand in Kuala Lumpur is located on the level 2 of the Pudu Raya Bus Terminal. Fares for interstate taxis are fixed. However, it is advisable to negotiate the fare before the journey starts. Keretapi Tanah Melayu Berhad (KTM) has a rail network that stretches from north to south and east to west in Peninsular Malaysia. There is a system of light rail transit (LRT) and monorail service in the capital city of Kuala Lumpur.  KTM offers a number of special deals for tourists.

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