Malaysian cuisine Flashcards
What are the malay indian food?
Banana Leaf Rice
Roti Canai
Murtabak
What are the regions of malaysia?
Peninsular Malaysia Malaysian Borneo (sarawak and sabah)
What does Melayu mean?
Lamd of Mountains
Conquered by the portuguese dutch and english
Malaysia
What is the capital of malaysia?
Kuala Lumpur
What are the characteristices of malaysian cuisine
> Has many similarities with Indonesian and Filipinos cuisines
Influenced by the Chinese, Indian, Thai and many other cultures
Food is served all at once (most malays eat by hand)
Most dishes are seasoned with REMPAH, BELACAN, SAMBAL, SOYSAUCE and OYSTER SAUCE
Is a spicy mix
Rempah
Chili paste or mix
Sambal
Who developed nyonya?
Nyonya
Peranakan
Spicy meat stew, either lamb or beef
Rendang
Shrimp paste
Belacan
From the ethnic indians in malaysia. Food traces its root from india like coconut curries and flatbreads
Malaysian Indian
Cuisine of indian muslims. Known for their buffet style of food known as “NASI KANDAR” , rice served with curries, pappadums and pickled vegetables.
Mamak
Traditional cuisine of natives
Sarawak Indigenous Cuisine
Cuisine developed by nyonya (straits chinese) and peranakn (mixed chinese/malay). Considered as a bkend of chinese malay cooking with some thai influence
Nyonya
Fosh in spicy and sour broth
Ikan Asam Pedas
“Coconut rice” . The national dish of malaysia. Served with peanuts, dried anchovies, cucumber , egg and sambal
Nasi Lemak
Barbecued pork
Bakkwa
Steamed kangkomg with chillies and shrimp paste
Kankung Belacan
White rice served in banana leaf with assortment of filling ( vegetables,curry meat or fish, pappadum)
Banana Leaf Rice
Malaysian spicy fruit salad with rhick dark prawn paste
Rojak
Durian extract which is preserved and kept in an urn
Tempoyak
Thin bread with flaky crust and fried on a skillet and served with condiments
Roti Canai
Stuffed roti
Murtabak
Also known as the tamil muslim
Mamak
Nine layered rice cake
Kuih Lapis
What are the malay food?
Nasi Lemak Sop Kambing Rendang Ikan Sam Pedas Bakkwa Onde-Onde Kangkung Belacan Tempoyak
Rice buffet
Nasi Kandar
“Pulled Tea” tea is sweetend using condensed milk, and is prepared using out stretched hands to pour piping hot tea from a mug into waiting glass
Teh Tarik
What are the malaysian-chinese food?
Popiah
Rojak
Zuk
Char Kway Teow
Congee
Zuk
Stir fried noodles with prwan eggs chives and bean sprouts
Char Kway Teow
White rice noodles cooked in sour and spicy broth
Asam Laksa
Fish cake grilled in banana leaves
Otak-Otak
What are yhe malaysian desserts?
Ais Kacang
Cendol
Bubur Chacha
Pulut Hitam
Ice dessert with sweet beans milk and syrup
Ais Kacang
Green rice noodles in chilled coconut and gula melaka (coconut palm sugar)
Cendol
Rolled crepe
Popiah
Mutton soup
Sop Kambing
Pandan crepes with sweetened coconut
Dadar
What are the regional variations?
Malay Cuisine Malaysian Indian Mamak Malaysian Cuisine Nyonya Sarawak Indigenous Cuisine
Black glutinous rice porridge cooked with sago and served hot with coconut milk
Pulut Hitam
Also known as cakes
Kuih
Glutinous rice with pandan custard
Serimuka
Red tortoise cake
Ang Ku
What are the different kuih (cakes)
Dadar
Serimuka
Ang Ku
Kuih Lapis
What are the nyonya food?
Bak Chang
Asam Laksa
Otak-Otak
Acar
Rice dumpling with fillinf wrapped in bamboo leaf and steamed
Bak Chang
Dishes are made of local ingredients cooked chinese style. Uses pork and chicken
Malaysian Cuisine
Glutinous rice balls flavored with pandan, filled with palm sugar and rolled in grated coconut
Onde-Onde
Taros, tapoica pearls and sweet potato in coconut milk
Bubur Chacha
Generous use of spices like chillies, garlic, galangal, and lemongrass, coconut milk and belacan are the foundations of cooking
Malay Cuisine
Seperated in the south china sea into 2 regions
Malaysia
Pickled vegetables
Acar
What are the mamak food?
Nasi Kundir
Teh Tarik
