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Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang is often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender. Rendang is a piece of meat — most commonly beef — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
The Baling District is an administrative district in southeastern Kedah, Malaysia. Located about 110 km from Alor Setar, it borders Perak and Betong, the southernmost town of Thailand.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino cuisine. This soup, like most Filipino dishes, is usually accompanied by rice.
The Hikayat Merong Mahawangsa, alternatively spelt Hikayat Marong Mahawangsa and also known as the Kedah Annals, is a Malay literary work that gives a romantic account of the history and tales relating to the Malay kingdom of Kedah. The work is thought to have been written in the late 18th century or some time in the 19th century. Although it contains historical facts, there are also many incredible assertions in its accounts. The era covered by the text ranged from the opening of Kedah by Merong Mahawangsa, described as a descendant of Dhu al-Qarnayn until the acceptance of Islam.
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a street food in many parts of Southeast Asia.
Mee goreng, or mi goreng, refers to fried noodles in the Malay-speaking cultures of several countries, such as the Southeast Asian states of Brunei, Malaysia, and Singapore.
Mee Bandung Muar, or simply mee bandung, is a traditional Malaysian cuisine which originated in Muar, Johor, Malaysia.
Duck blood and vermicelli soup is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten in other regions of China. A similar dish is eaten in Poland, Belarus, and Lithuania, where it's called czernina.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.
Pontianak is a 1957 Malay horror film directed by Indian film director Balakrishna Narayana Rao, popularly known as B.N. Rao, and starring Maria Menado and M. Amin. Based on the Malay folktales of a blood-sucking ghost born from a woman who dies in childbirth, the smash hit premiered on 27 April 1957 and screened for almost three months at the local Cathay cinemas. Its success spawned two other sequels, Dendam Pontianak and Sumpah Pontianak. It is also said to have launched the Pontianak genre in Malaysia and Singapore, with rival Shaw producing its own Pontianak trilogy and several movies of the same genre were also made in Malaysia.
Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore.
Malaysian folklore is the folk culture of Malaysia and other indigenous people of the Malay Archipelago as expressed in its oral traditions, written manuscripts and local wisdoms. Malaysian folklores were traditionally transmitted orally in the absence of writing systems. Oral tradition thrived among the Malays, but continues to survive among Orang Asli and numerous Bornean ethnic groups in Sarawak and Sabah. Nevertheless, Malaysian folklores are closely connected with classical Malay folklore of the region. Even though, Malay folklore tends to have a regional background, with the passing of time, and through the influence of the modern media, large parts of regional Malay folklore have become interwoven with the wider popular Malaysian folklore.
References
- 1 2 3 Van der Heide, William (2002). Malaysian Cinema, Asian Film: Border Crossings and National Cultures. Amsterdam University Press. p. 146. ISBN 90-5356-580-9.
- ↑ All Malaysia.info
- ↑ Kakiseni.com - The 60 Second Plug: "Raja Bersiong" Archived 16 June 2008 at the Wayback Machine
- 1 2 Poshek Fu, ed. (2008). China Forever: The Shaw Brothers and Diasporic Cinema. University of Illinois Press. p. 146. ISBN 9780252075001.
