INDIAN FOOD

Indian food in Malaysia are pretty much all. Indian cuisines usually uses a lot of spices. Examples of Indian food that famous in Malaysia are;

• Roti Canai. Originally it is a favorite food for the Indians. But now, it is increasingly favored by anyone regardless of race and religion. Roti canai managed to put his status same with nasi lemak, favored by the majority of Malaysians.

          

• Chapatti and thosai also not left out, as have many benefits and it are also suitable for reducing diabetes and high blood pressure. This breads are good to eat with dal, curry and sambal.

          

•  In addition, there is a kind of traditional Indian food is also great and famous one in Malaysia. Of course you know Nasi Briyani. It is not only loved by the Indians but also attractive to other races.

• Marukku. Another name is chakli or chakri. The main ingredient are spices  and rice flour. Murukku can be found anywhere in Malaysia, and served as snacks. Murukku very tasty and easy to prepare.

WESTERN FOOD YUM YUM !!! ^0^

Hey our beloved readers , so we meet again and this time we want to share an article to all of you about western food in Malaysia. As an advice, do not read this article when yo are fasting because it might sue your faith hahaha . Ok I'm just kidding .

Yeah Malaysians love their local food very well, there’s no doubt about it, but once in a while, they do enjoy sinking their teeth into Western fare as well. In fact, due to the popularity of Continental cuisine, local food lovers can satisfy their cravings at a variety of eateries, from road-side stalls to fast food outlets, and casual to fine dining restaurants. While a “Western meal” can be something as simple as a bowl of mushroom soup eaten with garlic bread, or toast served with baked beans, a frankfurter and scrambled eggs, the nation’s most well-known Western dishes have got to be Chicken Chop, Lamb Chop, Beef Steak and Fish and Chips.

In most restaurants, which offer both local and Continental dishes, these will definitely be on the menu. The local variety of Chicken Chop, consists of a deboned or partially-deboned chicken leg, which is either grilled, or breaded and then deep fried. The Lamb Chop and Beef Steak, on the other hand, features tender cuts of meat, such as lamb shoulder and beef tenderloin, which are grilled to seal in their juices. The meat is best served hot, with either a brown mushroom sauce or black pepper sauce, accompanied by either fries or mashed potatoes and coleslaw or a salad.

Fish and Chips restaurants are a national institution in the United Kingdom, and in Malaysia, the dish has its fair share of fans. Here, the fish fillet is dipped in batter and deep fried, and served with a helping of fries and a dollop of tartar sauce. Besides tangy tartar sauce, a range of other Western condiments have made their way into local kitchens. Worcestershire (pronounced woos-ter-sheer) sauce, mustard and ketchup, are but a few that have become popular locally. These sauces, however, don’t provide Malaysians with the kind of heat that they love, so it’s common to see Western food being enjoyed with generous amounts of chilli sauce.

While sizzling steaks, savoured in a nice restaurant, is a decadent experience all its own, who doesn’t love the humble burger and hot dog? Their simplicity, mobility and deliciousness is a winning formula, as there are numerous fast food outlets serving burgers and hot dogs in Malaysia. The best of them, however, can be found not in a popular eatery, but at road-side stalls! What’s so special about them? Well, firstly, the patties and frankfurters are made by local manufacturers. They are grilled on a hot plate, by a guy dressed in t-shirt and jeans. Underneath a fluorescent bulb, powered by a generator, he assembles the burger or hot dog with shredded cabbage and generous amounts of chilli sauce and mayonnaise. The result… a hot and messy, but heavenly bite!

Speaking of heavenly bites, what about that Italian favourite – pizza? While the pizzas found locally aren’t like their European cousins, they’re no doubt filling and satisfying to the last bite. Malaysians tend to favour thick or stuffed crust pizzas that are bursting with flavour, and this includes the occasional curry, rendang or sambal topping. Besides pizza, locals have some to know and love that other Italian staple – pasta! The most popular types of pasta here are spaghetti and lasagna, while the most popular sauces are bolognaise (meat-based tomato sauce), marinara (tomato sauce with seafood), carbonara (creamy sauce) and aglio olio (garlic and olive oil).

Urgggh the pictures made me drolling so much , so how about you all ? I'm pretty sure that you all had create your own dream to eat at least one of these food so here are some of well-known western restaurant in Malaysia that you might want to go and try some of their foods 

• Nadeje Patisserie Cafe at ( Melaka / Plaza Mahkota / Jalan Pm 4 )
• Yut Kee Kopitiam at ( Kuala Lumpur / Jalan Dang Wangi )
• Williams Mamak at ( Selangor / Petaling Jaya / Taman Mayang )
• Lemon Garden Cafe at ( Kuala Lumpur / Jalan Sultan Ismail/Shangri-La Hotel )
• IKEA Food Court at ( Selangor / Petaling Jaya / Mutiara Damansara / Ikea )
• Restaurant Piccadilly ( Selangor / Petaing Jaya )

Yummy yummy...so that's all that I want to tell you about western food, may we meet again and wait for the next article !!!

Malay cuisines are the cuisine of Malay people of Malaysia, Indonesia, Singapore, and Brunei. Each region has their traditional Malay foods. For example, Terengganu and Kelantan with Nasi Dagang  and Nasi Kerabu, Negeri Sembilan with Gulai Lemak Cili Api, Pahang with Gulai Tempoyak Patin, Kedah with Asam Laksa, Melaka with Asam Pedas, and Johor with Mi Bandung.

The main feature of traditional Malay cuisine is a lot of spices, and milk that are important for producing fatty foods and concentrated. Condiments such as pickled and shrimp are important to increase the palatability of the food. Shrimp paste is also used as the base material along with chili, onions and garlic to make sauce, another major seasoning in dishes. Malay cuisine also uses a lot of galangal and lemongrass.

Almost every Malay cuisine served with rice, the staple food of the majority ethnic Malays and other parts of Asia. Although there are many types of food in Malay cuisine, typically served all at once, without sequence serves as the Western culture. Food will be touched by the order of the right hand and the Malays seldom use the appliance. It was unclear when the tradition of Malay cuisine began to exist, but the earliest records available are from the 15th century when the Malacca Sultanate became an important trade center in the Malay Archipelago. The most important legacy of Malacca in traditional Malay cuisine resulting from active involvement in the spice trade and openness to the ingredients and cooking methods introduced by outsiders such as the Arab, Persian, Chinese and Indian.

For example;

 Nasi Kerabu is one food that is unique because it consists of some mixture of rice, salads, side dishes specific such as grilled or fried chicken. Nasi Kerabu is more delicious if mixed with pickled and crackers.

Nasi Lemak is a simple dish. The rice was cooked with coconut milk added a spicy sauce, the crunchiness anchovies, boiled egg and solidity offered spiciness with cucumber. Can also be added with fried beans and other dishes such as rendang.

Nasi dagang is made from glutinous rice cooked with coconut milk, minced onion, and a few other spices such as fenugreek seed. 

Malaysian Chinese Food

Chinese merhants and traders have long ago been linked to the Malayan Penisula in the South China Sea.The natural port of Malacca was a strategic trading post and a vital link to other traders from far across the globe.In order to establish trade and diplomatic ties,the ruling Chinese Emperor ordered a royal entourage to escort Princess Hang Li Po to marry sultan Malacca.This historic junture marked the first Chinese settlers in the port town of Malacca on the Malayan Penisular.Many of these early settlers intermarried  and integrated with local Malays,forming  a new community called Peranakan.

The Chinese brought with them not only their skills, culture, languages and customs but also the various provincial styles of Chinese cuisines. Chinese cuisine in Malaysia is mainly Cantonese, Hokkien, Hainanese, Teochew and Hakka styles of cooking. Chinese cuisine is generally milder compared to Malay or Indian fare. But thanks to the influence from this multiethnic country, Chinese cuisine in Malaysia, has taken on a spicier touch, often reinventing classic Chinese dishes. Many Chinese dishes are unique in Malaysia and not found in China. Chilies are used frequently to bestow fiery hotness to many of it's dishes such as the famous Chilli Crab- also known as Singapore Chili Crab in Singapore

 

Example of Malaysian Chinese Food

• Hainan Chicken Rice : originating from Hainan in China, this dish is ubiquitous, one of the most popular everyday meal. Chicken is slow poached whole, allowed to cool to room temperature and cut up into bite-sized pieces. Rice is then cooked with the flavorful chicken broth. Cucumbers, scallions and cilantro garnishes the chicken. A small side of the chicken broth is usually served as well. And always - a must-have dipping sauce made of red chilies, garlic, ginger and lime juice completes the meal.

• 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.

 

  

• Clay Pot Rice : This one-pot rice meal has a smoky exotic aroma, best baked with a sweet Chinese sausage called Lap Cheong. The crispy part of the rice at the bottom of the clay pot is savored. Clay Pot Rice can now be found with a variety of meats or seafood, from beef to ostrich. Many restaurants also have clay pot 'dishes' on their menus - Clay pot Mee (noodles), Clay pot Tofu (soy bean cake), Clay pot Fish, Clay pot Soup which food cooked in clay pots are not only flavorful, but retain the most nutrition as well.