History
Malay cuisine is an amalgam of traditional dishes from Penisular Malaysia, with strong influences from places like Sumatra and Java. Rice is the staple food, balancing the spicy cuisine of this region. Pork is not used due to religious reasons.
Indgredients
Coconut is an important ingredient. The flesh grated and squeezes to make the coconut milk which is used in gravies as well as cakes, drinks and desserts. The freshly grated coconut is also sprinkled over many cakes. Another vital ingredient is pungent dried shrimp paste (belancan) often combined with pounded fish chillies to make the universally popular sambal belacan. Varying amounts of chillis are used in most Malay food. Fragant herbs like the kaffir lime leaf and lemon grass, shallots and garlic, rhizomes such as ginger and galanagal, and gried spices including coriander and cumin are all skilfully blended.
BELACAN IS ONE OF THE VERY IMPORTANT SEASONINGS OF MALAYSIAN COOKING. THE TINY SHRIMPS ARE FERMENTED WITH SALT IN ADDITION TO ADDING A SUBTLE FLAVOUR TO CURRY OR OTHER MEAT, FISH OR VEGETABLE COMBINATIONS, THE USE OF FERMENTED SHRIMP OR ANCHOVY PASTE OR ESSENCE HAS A COMMON THEME IN SOUTHEAST ASIA. THE BURMESE, THAI AND VIETNAMESE USE A LIQUID FISH SAUCE, CALLED VARIOUSLY, NAMPYAYE OR NAM PLA. THE INDONESIAN USE TRASSI, A SPINOFF OF THE SAME
THING WITH A TOOTHPASTE CONSISTENCY AND THE MALAYSIAN PREFER BELACAN, BELACAN CONTAINS CONSIDERABLE PROTEIN.
Food
Satay is the best known Malay dish- skewers of succulent pieces of seasoned mutton, beef or chicken, cooked over a charcoal flame. They are often eated with Satay sauce ( rich coconut sauce thick with ground peanuts sliced cucumber), sliced cucumber and onions and chunks of compressed rice.
Many Malay food outlets offer Nasi Padang, a range of spicy meat, fish, poultry and vegetable dishes which originated in the padang district of West Sumatra. Another local Malay favourite, based on a Javanese dish, is Soto Ayam, spiced chicken stock served with chicken, beansprouts and either potato croquette or compressed rice. Beef Rendang, chunks of geef cooked with lashings of coconut milk, spices and herds, is a perennial favourite. Malay desserts and cakes, generally rich incoconut milk, are great for those with a sweetooth.
Restaurants in Kuala Lampur that I have eaten in
http://www.saloma.com.my/
http://www.serimelayu.com/
Both offer excellent Malay buffet(Beef Rendang is a must try) and an excellent cultural shows
Sea View restaurant-Port Dickinson http://en.wikipedia.org/wiki/Port_Dickson an excellent meal of New England lobster served with green onions and lobster and the best seafood rice I have ever eaten.
Al Diafah Restaurant Middle Eastern
43-1 and 45-1 Jalan Radin AnumSeri Petaling Kuala Lumpur Tel No: 03 - 9059 6237
On a trip to Kuala Lumpur, Samy has decided to check out the Middle Eastern restaurant in Sri Petaling called Al Diafah,he has previously eaten there and has given the place a high marks. the restaurant is owned by Saudi father and son teamThe place is enormous and looks like inside emir's palace, basically they took over two shophouses and renovated all three floors. The ground floor is where the date and baklava shop is while the first floor is the restaurant. Although it seems to be a strange place to have a Middle Eastern restaurant, it seems their location was chosen because there is an International School nearby which is frequented by Middle Eastern expatriates.
Mendy Lamb and Rice, the dish we wanted to try out was simply delicious. It reminds me of version of Nasi Briyani but it's ten times nicer since their rice is so fluffy, fragrant and buttery without it being oily. The lamb pieces are cooked in the rice are so tender that the meat tears away easily. If you don't like lamb, they also do a chicken version on the menu.
The Hummus (made from chickpeas) is a favorite of mine which is a must order with their pita bread. The Baba Ghanoush wasn't too bad either
We also tried their mixed grill - lamb,chicken kebabs which were nice.
Their desserts are limited to a creme caramel and their fruit salad. The creme caramel is pretty good - not to sweet which is how I like it. They also serve hot date juice.
Recipies
http://www.rasamalaysia.com/
http://kuali.com/recipes/advresults.asp?c=24
http://www.geocities.com/Tokyo/Market/7773/malaysia.html
http://www-ieee.eecs.berkeley.edu/~soh/recipe.html
http://www.recipezaar.com/recipes/malaysian
http://www.malaysianfood.net/Malayfood.html
http://homecooking.about.com/library/archive/blss89.htm Malay Oxtail Soup
http://www.yummymalaysia.net/
http://malay-recipes.blogspot.com/
http://www.indiasnacks.com/recipe/518/Malay-Curry.php Malay Curry
http://www.spicysteve.com/recipes-07-malaysia.html
http://www.newwomen.net/malayrecipes.htm
http://library.thinkquest.org/20371/mnrecipe.htm
Brak komentarzy:
Prześlij komentarz