Malaysian

delicacies

Name =
visveshwar

Kelas = 5
delima
Title =
Malaysian
delicacies

Contents

Malay food
………………1 - 3
Indian food
……………..3 - 6
Chinese food
……………6 -9
Nyonya food
………….9 - 12
Eurasion food
……….12 - 15

My biodata
My name is visveshwar. I live in
seremban 2,
Green Street Homes. My age is 11
years old.
I study in Sekolah Kebangsaan
Seremban
2A. My hobby is playing
badminton.
My ambition is being a badminton
player.My favourite food is
chicken rice.
My favourite drink is fresh
orange.
Malay food

Nasi Lemak : Coconut-flavored Rice Meal - is

rice cooked in coconut milk made aromatic with
pandan leaves [screwpine leaves]. It is
typically served with Sambal Ikan Bilis - fried
dried anchovies cooked in a dry sambal sauce,
and garnished with cucumber slices, hard
boiled egg and roasted peanuts. Traditionally
packaged in a banana leaf, it is usually eaten as
hearty breakfast fare.
Satay : BBQ Sticks - This famous meat-on-
a-stick appears on menus from New York
to Amsterdam. The secret of tender,
succulent satay is, of course, in the rich,
spicy-sweet marinade. The marinated
meat; chicken or beef, are skewered onto
bamboo sticks and grilled over hot
charcoals. Some satay stalls also serve
venison and rabbit satay. A fresh salad of
cucumbers & onions are served together
with a spicy-sweet peanut sauce for
dipping. Ketupat, a Malay rice cake similar
to Lontong, is also an accompaniment to
satay, great for dipping in satay sauce.
Dee'lish!!

Sambal Sotong : Spicy Squid - fresh squid

[calamari] are cooked in a classic Malay sauce; a spicy
robust sauce made with chilies, shallots, garlic, stewed
tomatoes, tamarind paste and belacan [also spelt
belachan or blacan], a dried shrimp paste. Sambal
Sotong is also a popular accompaniment to the
country's un-official national dish - Nasi Lemak.
Indian food

Nasi Biryani : Indian style Rice Dish - Basmati

rice is first saute'ed in ghee [clarified butter]
and cooked with the world's most expensive
spice, saffron. The dish is assembled by
layering the flavorful rice with tender pieces of
spiced-cooked lamb, mutton or chicken, with a
garnishing of slivered almonds and raisins. This
'delicacy' dish is served as a main course on
special occasions, such as weddings and
celebrations. In Nasi Kandar restaurants [local
Indian-Muslim restaurants], nasi biryani refers
to the rice only cooked without the meat, and is
a choice of rice [instead of plain steamed rice],
to eat with your selection of curries and side
dishes.
Tandoori Chicken : Indian Clay-oven Chicken -
an all-time favorite, tandoori chicken is served
24 hr at 24 hr Mamak eateries [local Indian
restaurants]. Great for those late-night
munchies! Mildly-spiced spring chicken
quarters are baked to tender succulence in a
tandoor - a traditional Indian clay oven. A spicy
mint sauce is usually served on the side with
plain or garlic Naan bread.
Indian Mee Goreng : Indian Fried Noodles -
fresh yellow egg noodles [chow mein], dried
squid [that has been reconstituted], potatoes,
fried tofu, eggs and bean sprouts are stir fried.
The addition of certain spices is what gives this
fried noodle dish a distinctly unique Indian
flavor!
Chinise food

Sweet & Sour Fish : This Internationally

popular Chinese dish is always a hit. Whole fish
such as Grouper [Garoupa in Portuguese;
Kerapu in Malay] is the fish of choice; lightly
coated in flour and deep fried whole till crispy.
The crispy fish is then topped with stewed
pineapple, green pepper and onions in a sweet
& sour sauce. Pomfret is another fish that is
very popular served this style whole.

Fish & Chicken Clay pot : Fish, usually Garoupa is

simmered with chicken in a clay pot - a hearty & delicious dish
to eat with plain steamed rice and a side of hot sauce or fresh
sliced chilies in soy sauce

Yong Tau Foo : Tofu stuffed with Fish Mousse - Tau Foo
means tofu or soy bean cakes in Chinese dialect. Deep fried
tofu cakes and vegetables - bitter gourd, whole red chilies,
zucchini - are stuffed with a fish mousse or pate, then steamed
or boiled and served with a dipping sauce.

Nyonya food

Chicken Kapitan : this curry is a distinctly

Nyonya flavored chicken curry using
tamarind juice, candlenut, fresh turmeric
root and belacan [also spelt belachan or
blacan], a shrimp paste, among other
ingredients. Besides the usual steamed
white rice, this dish is excellent served
with Roti Jala.

Assam Laksa : Noodles in Tangy Fish Soup

- Thick rice noodles are served in a tangy
fish soup/gravy. Not at all fishy, the
soupy gravy is made with mackerel and
lots of aromatic herbs. Fresh garnishing of
shredded cucumber, lettuce, pineapple,
onion and fragrant mint leaves finishes
the dish. In general the term Laksa refers
to Malay style laksa, sometimes referred
to as Malay Laksa. There are slight
variations of laksa in different parts of the
country. This version of laksa is from the
'hawker food capital' of Malaysia -
Penang, famous for it's Penang Laksa or
Penang Assam Laksa.

Rojak : Exotic Malaysian Salad - also called

Penang Rojak, is a fruit and vegetable salad
tossed in a special sauce. Simply labeled Rojak
Sauce, the sauce is made from a thick black
molasses-like paste called haeko, pronounced
'hey-ko' or Prawn Paste [Otak Udang, in
Malay]. This is combined with palm sugar,
tamarind paste and other ingredients.
Pineapple, apple, guava, green mango, jicama
and cucumber are tossed in this sauce with
crushed peanuts and sesame seeds. Thai Bird
chilies are added to give this exotic salad a
fiery kick!

Eurasion food

Pork Vindaloo : this famous dish made it's way from the
Portuguese settlement of Goa in India. The meat, usually pork
or chicken, is marinated in blend of hot chilies, ginger, garlic
and other spices. Mustard seeds are popped before cooking the
meat in hot oil. Vinegar adds moth-watering tang to the dish.
Mountains of steamed rice can be consumed with this hot &
tangy dish!

Curry Feng : Pork Mince Curry -

Christmas is not complete without Curry Feng.
It is best eaten after being refrigerated for a
day or two.
This dish is made with pork, pig liver or
innards. It is wonderful eaten with crusty
French loaf.

Granny's Meatball Curry : Meatballs in a

coconut curry sauce made lovingly by Granny -
an old-fashioned hand meat grinder was used
to mince the meat... I don't think she will mind
if store ground beef is used. Fresh packaged
'meatloaf' meat is also excellent for this dish.