Introduction To Malaysian Cuisine.....

[Marawak_3]

ASW my friends...Apa Kabar??? (How are you )..and Selemat Datang (Welcome) to my Malaysian/Thai Cuisine thread....I'm not sure if anyones interested but I'm bored so I have to do something......

....Just for any of you that like to try foreign foods, here's a guide for if you come across them. I used to cook all of these:

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Malaysian Fish Curry

If you like fish dishes, Malaysian Fish Curry (Kari Ikan), is the one for you. It's got the creaminess of a full bodied curry, combined with some excellent spices froma ll over the place. If prepared properly, the oil should bubble to the top while cooking but should not be visible in the dish.....so if it is, don't go back to that restaurant!!! Best made with fish such as Mackerel or Tilapia.

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Nasi lemak

'Nasi Lemak' translates to English as 'Fat Rice', but is nothing to do with fatness. This dish is a full portion of coconut rice, served with Sambal Ikan Bilis (which is spicy anchovies), boiled egg and cucumber. Ideal as a main course after a large starter If you order this from a really top-notch place, be careful with the Chilli sauce, because Sambal Blachan (malaysian chilli) is exceptionally hot, and I really mean that, it will pull your skin off. A lovely dish with the right proportions.

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Rendang

Rendang can be prepared using Beef, lamb or chicken (halal of course) but is not one of my favourites. Despite this, it is very popular amongst the oriebtal people.....the sauce is made by blending strong ingredients such as lemon Grass, Root Ginger and Garlic. A little oyster sauce (and I mean a little!!!) is used to add a little extra kick. The beauty of this dish is that, if prepared correctly, the sauce will be absorbed by the meat or poultry for a nice full flavour, instead of having just a meat after-taste. As I said, not my favourite, but each to their own

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Masakan Kicap

Masakan Kicap is a dish prepared with Soya Sauce (a mixture of ther salty one and the sweet one), and is blended and cooked with some blended onions and garlic. This one is no more exotic than that, but is really nice and can be prepared using any meat, poultry or fish.

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Goreng Pedas

Goreng Pedas translates as 'Spicy fried', and the beauty of it is that you can add any ingredients you like and it will be gorgeous.....meat, poultry, fish, vegetarian, anything you like. They are stir fried in a little oil and the sauce (prepared seperately) is added while the wok is absolutely maxed out in temperature....(the point where the huge flame jumps up because of the vinegar) Mix and match it and enjoy....the sauce for this is made with a little soya sauce, tomato sauce, vinegars and an extra secret ingredient

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If you ever do happen to go into a Malaysian/Thai place to eat, here are a few tips with the language, so you know what you are getting!!!!! :

Ayam = Chicken
Kambing = Lamb
Daging = Beef
Ikan = Fish
Sayur = Vegetables
Pedas = SPICY
Tat Pedas = Not Spicy
Manis/masin = sweet/salty
Goreng = Fried
Nasi = Rice
Mee = Noodles
Bawang = Onion


I'm still bored.....but that'll do for now see ya

[amee_patla_na]

awwwww....did you miss my company?

Malaysian Fish Curry Hate fish.

Nasi lemak Cant stand rice.

Rendang Allergic to grass.

Masakan Kicap ...errm....

Goreng Pedas Dont like the name.

so much for that....pshhhhhhhhhhhhht.

[Marawak_3]

Thankyou for officially closing this thread before it has even started lovey



Bit picky aren't ya????

[amee_patla_na]

Anytime, mawawako.

Im MUCH more than a bit picky...

[Amar-Sonar-Bangla]

Originally posted by Marawak_3


Malaysian Fish Curry

If you like fish dishes, Malaysian Fish Curry (Kari Ikan), is the one for you. It's got the creaminess of a full bodied curry, combined with some excellent spices froma ll over the place. If prepared properly, the oil should bubble to the top while cooking but should not be visible in the dish.....so if it is, don't go back to that restaurant!!! Best made with fish such as Mackerel or Tilapia.

Sounds nice. Unlike APN, Bangali's love fish dish's. What sort of spices do you add? Indian ones like haldi and the other ones I keep forgetting the name of?

Also, is the staple diet of the average Malaysian the same as that of a Bangali ie. rice and fish?

[Gutha_Guthi]

oh marawak u made me hungary im drolling on my laptop...oooh.. well know any good malaysian resturants in london, anywhere in london, north east south or west but its gotto b london cos thats where i live. i love trying out different foods, but never tried malaysian. make sure u tell me ok. thanks

[Marawak_3]

Originally posted by Amar-Sonar-Bangla


Sounds nice. Unlike APN, Bangali's love fish dish's. What sort of spices do you add? Indian ones like haldi and the other ones I keep forgetting the name of?

Also, is the staple diet of the average Malaysian the same as that of a Bangali ie. rice and fish?

I forget their name as well..... I don't add any Indian spices. The curry powder I use is prepared by 'Abbas'and is especially for Fish Curry.....I also add a small amount of Korma Powder,a tiny spoon of tumeric and fresh garlic. Some people use Tamarind in the base of the sauce, but that is just gross!!!!!!! If the right fish is used, its flavour will be such that the curry should be smooth, and the Korma powder takes the kick out of it. I generally found that even the biggest lovers of spicy food prefer a mild fish curry.

The diet of Malaysians is definitely reliant on Rice, but they have a high variety of dishes. They eat a lot of meat, fish and poultry. When they eat vegetarian food it is normally in Popia (Spring Rolls) or in what they call Murtabak (this is a very thick Roti stuffed with vegetable filling and then fried).... the Malaysians are terrible for frying; they fry almost anything.

I would say the major difference between Bangla and Malay diets is that Bengalis tend to like sour foods.....Malays like salty food.