LOCAL CUISINE A gastronomical paradise POWERPOINT by Tourism Malaysia

LOCAL CUISINEA gastronomical paradise

POWERPOINT by Tourism Malaysia . www.tourism.gov.my

MALAY CUISINE is as interesting and extraordinary as its people. The culinary fare of the Malay community originates from a diverse historical heritage. Influences from the Indonesian, Indian, Thai, Arabic and Chinese cooking styles have created a culinary legacy that is both distinct and exotic.

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NASI LEMAK is served with fried peanuts and anchovies, hard-boiled egg, cucumber slices and a dollop of sambal. Die-hard fans of this meal love to have their nasi lemak with many other side dishes such as fried chicken, fried cow lungs in chilly or cuttlefish gravy. When is the best time to have nasi lemak? Anytime. And it is available at just about anywhere from roadside stalls, food courts, restaurants to five-star hotels.

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SATAY, also spelled ‘sate’, are small pieces of meat (either marinated chicken, beef or mutton) skewered on sticks and barbecued over a charcoal fire. It is then brushed with oil mixed with honey and other spices. Satay is served with cucumber wedges, onions and rice cakes called ketupat or nasi impit.What makes satay so special though, is the spicy peanut dip.

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INDIAN CUISINE Malaysian Indian cuisine reflects a potpourri of influences from the hot and spicy Southern Indian preparation to the rich spices of Northern Indian fare, adapted to local taste buds creating unique dishes that are not to be missed!

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INDIAN BREADS - Unleavened breads are the staple food for most Indians. They are healthy, tasty and come in a great variety from chapati, naan, thosai, roti to appam. These breads are usually eaten with your own selection of spicy curries, rich chutneys or exquisite sauces. Thosai and naan have become firm favourites among Malaysians. Thosai is a crispy crépe made from a thick batter of rice flour and black gram dhal fermented overnight. Varieties of thosai include masala thosai (thosai with potato filling) and egg thosai. Naan resembles pita bread and can be eaten plain or stuffed with delectable fillings such as vegetable masala, raisins, cheese or keema (a dry meat curry).

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CHICKEN TANDOORI - This dish derives its name from the tandoor, a cylindrical clay oven in which it is cooked. It is believed that cooking in a tandoor oven retains the juices and taste of the meat or bread, making it even more succulent. To make this dish, chicken is marinated in yoghurt and luxuriously seasoned with garlic, ginger, cumin, cayenne pepper and a host of other spices. It goes great with naan or rice or can be savoured on its own with a mint sauce. Chicken tandoori can be found in many Indian restaurants serving authentic Indian cuisine and Mamak stalls around the country.

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CHINESE CUISINE has greatly evolved from its mainland Chinese origins. Today, though it is largely influenced by the country’s evolving melting pot, these dishes still maintain a distinct Chinese flavour.

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HAINANESE CHICKEN RICE - It is a simple and tasty rice dish that gives both carbohydrate and protein. The succulent chicken is boiled or steamed with a rich stock of chicken bones, or barbequed. Sometimes, the chicken is first dipped in ice-cold water to produce a smooth texture. The rice is the true essence of this dish. It is cooked in chicken stock, with salt, garlic and ginger. Hainanese chicken rice is garnished with cucumber, scallions, cilantro and accompanied by a bowl of chicken broth.

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MOON CAKE- Every fifteenth day of the eight lunar month, Chinese people from all over the world celebrate the Mid-Autumn or Moon Cake Festival. Moon cakes are also called the ‘reunion cake’ as family members reunite and savour this sweet treat. Moon cake is a traditional Chinese pastry shaped to resemble the full moon.

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LOCAL CUISINE A gastronomical paradise POWERPOINT by Tourism Malaysia