Also heavily influenced by the goddess of rice, Shri Dewi is honored by the Javanese by ensuring that rice is needed to be placed on their plates. 

 

Nasi Gudeg is one of the good examples of Javanese food that contains rice. Gudeg in the Indonesians' language means jackfruit. 

 

It is one of the most popular dishes in the Javanese culture from Yogyakarta, Indonesia. What makes it unique and loved by many is the taste of the unripe jackfruit that is cooked together with coconut milk. It is always paired together with other Indonesian side-dishes such as; 

 

There are two types of Nasi Gudeg;

However, the one that is popularized here by the Javanese culture in the Malaysian community is the dry version. The dry version of Nasi Gudeg uses the same ingredients as the wet nasi gudeg, but it requires less coconut milk, and cooked longer so the sauce will become thicker. 

 

The name of this dish is ‘Ayam Penyet’ because the word 'penyet' means pressed or pushed, referring to the preparation method where the chicken of this dish will be pressed by a pestle first before the frying process. This is because they believe that pressing the chicken meat helps to make it more tender and softer. 

 

Soto can be categorized as a complete dish as it is packed with different kind of nutrients. It consists of rice vermicelli noodles, chicken, hard-boiled eggs and different kind of vegetables like crispy fried shallots and fresh chilli that is consumed together with the chicken broth.  Just like Ayam Penyet, Soto is usually consumed for lunch or dinner here in Malaysia. 

 

Other than that, in Malaysia, we can see that Soto is loved by many people here as Soto is also usually eaten during celebrations like Hari Raya Aidilfitri or Hari Raya AidilAdha. However, during celebrations, Soto is usually served with Nasi Impit instead of rice vermicelli noodles. Nasi Impit is a traditional Malaysian food that is a-must-food during Hari Raya, and since it matched well with the taste of Soto, it becomes one of the popular dishes during the first day of Hari Raya by the Malay community in Malaysia. 

Both Peranakans culture share similar yet distinct daily cuisines, even though the category is within the Nyonya cuisine.

Cuisine by the Malacca Peranakans are highly influenced by the Portuguese and Indonesian, meanwhile the one in Penang is highly influenced by the Thai community (Youri, 2019).

The differences are prominently shown in the way of preparations, utensils and ingredients, that could lead to different tastes of both cultures. 

 

Laksa is a type of noodle soup that served together with additional ingredients, mainly seafood. The broth of the soup came from the paste of the seafood used, and usually mixed with different seasonings and spices that help to bring tangy and savory flavor. It is also garnished with hard-boiled egg, raw vegetables like bean sprouts and chilies, along with a pinch calamansi juice for a hint of sour. 

i. The differences between Assam Laksa (Penang Laksa) and Laksa Nyonya (Malacca Laksa)

 

The most prominent difference in both Laksa(s) is the paste used to make its broth. The broth for Laksa Penang used Mackerel paste as its main ingredients. The paste will be mixed with pineapple and tamarind that could give a sour kick to this dish. 

Meanwhile for the Laksa Nyonya in Malacca, the broth will be cooked by using an ingredient called belacan (shrimp paste). The paste will be mixed in rich coconut milk, that makes the broth thicker and creamier compared to the ones that you can find in Penang.

 

However, both Laksa(s) are loved by the Malaysians depending on the individuals’ preferences. Both of it have its own uniqueness that could not be tasted in other dishes. 

Otak-otak in both Peranakans culture are different, as expected, especially in the way it is cooked. Otak-otak in Penang is cooked in a steamer, and this helps to create a soft and tender texture to it. On the other hand, Otak-otak that you could find in Melaka will be grilled over charcoal fire to give a smoky flavor to it. Thus, Otak-otak in Malacca have more firm texture compared to the Penang’s Otak-otak. 

Both Otak-otak are traditionally served in the same way whereas Penang’s Otak-otak is usually served in a shape of bowl of a wild betel leaf meanwhile the Malacca’s otak-otak will be wrapped in the wild betel leaf but will be secured with toothpicks. Since the Malacca’s otak-otak will be grilled, the otak-otak needs to be protected so it will not be easily burned by the high temperature of charcoal fire. 

ii. The similarities between Penang Otak-Otak and Malacca Otak-Otak

However, there are also a few similarities in both versions of this dish. The first one is its main ingredient, which is the fish used as its main ingredient. Spanish mackerel is commonly used to make otak-otak as its firm texture help to make sure the shape of otak-otak stays in place.

Furthermore, both otak-otak also will be wrapped in wild betel leaves or locally known as daun kaduk. Daun kaduk is such an essential to make otak-otak because it gives an aromatic smell of an authentic otak-otak. 

 

Unlike the first two Nyonya dishes mentioned earlier, Kuih Kosui for both Peranakans people in Penang and Melaka shares the same recipe and preparation. 

Using the combination of pandan and brown sugar as its main ingredients, kuih kosui usually comes in two colours, which are green and brown because it is derived from the ingredients mentioned earlier. Other than that, kuih kosui also is usually garnished with grated coconut on top of it. 

 

What makes kuih kosui unique that other steamed cake is its texture that is bouncy and chewy. This is because of the usage of Kansui water that is originated from the Chinese culture. Without this secret ingredient, kuih kosui could not be done perfectly. It is an alkaline solution that helps to regulate acidity, which makes the dough springy and bouncy. 

 

In Malaysia, kuih kosui is very famous as it can be seen everywhere. It can be served as a dessert at high-end restaurant or can be bought at a local night market for your own midnight snack. This showed that this sweet delicacy of Nyonya cuisine is accepted positively by many Malaysians due to its own uniqueness of textures and flavors.

 

Hinava is made from sliced seafood, but it was usually made from sliced mackerel. However, other seafood like squid or prawn are acceptable to be used as a substitute to make this dish. The sliced mackerel will be mixed with different seasonings such as chili pepper, ginger and onions. 

 

One thing that make Hinava unique is it does not require any cooking process as the main concept of Hinava is ‘raw food’. This can be quite challenging to prepare as the ingredients need to be fresh to make a good Hinava. 

Moreover, the sliced protein will be marinated with lime juice so it will be safe to eat as the citric acid will kill the bacteria in the fish. Other than that, the lime juice will be absorbed in the fish and this will give a hint of sour flavor to it.  Some Malaysians might be skeptical as this is something that is distinct in our culture. However, Hinava is safe to consume if it was prepared correctly.

 

Other than that, as being one of the most popular traditional dishes in the Kadazan Dusun culture, Hinava also commonly served during festive celebrations like Keaamatan Festival. 

 

However, there are different types of Nonsom can be found these days where people use the same technique of preparing Nonsom with other kind of protein or fruits.

For instance, local fruit known as Bambangan can be consumed as Nonsom as well. Compared to the traditional Nonsom that used spices and herbs for the marination process, Bambangan will be marinated with salt and its grated seeds. It needs to be marinated for at least two weeks as well, and can be eaten that way as a snack. 

 

Not only you can make it yourself, Nonsom also can be found everywhere in Sabah in a cheap price. Many people made Nonsom as their business because it is easy to make and always treated as a side dish that perfectly match with other dishes, or just with a plain white rice. 

 

Linopot used to be one of the most common dishes among the Kadazan Dusun people when this community had not really familiar with food containers. The dish is always treated as a lunch pack for husbands who left home for hours for work. They found it convenient because the leaf used could be thrown away after it was used and did not need to be washed. 

 

There are different types of Linopot depending on the individuals’ preference. 

The types of Linopot are;

However, the most famous Linopot that is loved by many is known as Linopot Nasi Gu’ol, which is rice that is mixed with yam. 

 

Linopot not only contains flavored rice, but it also commonly served with other side dishes. For instance;

These side dishes makes Linopot such a complete healthy dish to consume for dinner and lunch because they brings different kind of nutrients for our body. 

 

Unfortunately, these days, Linopot is not easy to find because this dish can only be seen during celebrations like weddings or food gatherings. This is because Linopot is treated as a special dish by the Kadazan Dusun people that should be consumed during special days only.

In the Malay culture, there is one dish that is very similar with Burasak, and it is known as Ketupat. Meanwhile Burasak is cooked in coconut milk to give its creamy taste, Ketupat, on the other hand, will be cooked only in plain hot water. This is why Burasak is more flavorful compared to Ketupat, and it also very aromatic and tastes more savory. 

Since majority of Buginese people are Muslims and they practice daily Islamic values, Burasak is usually served as a special dish during Hari Raya Aidilfitri by the Buginese people, same with Ketupat that become an essential dish for the Malays during the mentioned celebration day. 

Burasak also usually paired with other kind of Buginese food. For instance, Nasu Likku, and also Rendang Ayam-Kacang. Both of these dishes famously known as Burasak’s perfect match since the contrast of the creamy texture of Burasak matches perfectly with the spicy and savory taste of the said side dishes.

Besides that, Nasu Likku is also treated the same way just like how the Malays treated Rendang. Nasu Likku is categorized as a special food that is usually be eaten during Hari Raya Aidilfitri’s celebration, and it is such a perfect match for a hot-steamed Burasak. These two combinations of Buginese dishes will never fail to make you drool! 

Nasu Likku also comes with different versions. One of it known as Nasu Palekko, where the preparations is the same but Nasu Palekko used duck meat instead of chicken. Other that that, Nasi Palekko turns out to be spicier compared to Nasu Likku. Nasu Palekko is one of the traditional Buginese food that is usually served during Hari Raya as well.

 

Many people stated that this dish is a Buginese version of Japanese mochi due to its chewy texture and sweet fillings. Other than that, just like mochi, this dessert can also come in various colours by adding a few drops of food colouring into it. However, the traditional Kuih Koci always come in either white or black, derived from the colour of the used glutinous rice flour. 

 

Kuih Koci is one of the desserts that is close to many Malaysians’ hearts as many people see it as a childhood snack. It is very easy to find a piece of Kuih Koci at a local stall and even very easy to make by yourself. 

The minimal usage of ingredients and also simple preparation what makes Kuih Koci is a usual chosen dessert for a tea time snack for both Buginese and Malay people.

 

Just like other cultures, Punjabi cuisine also rich with different variety but their dishes that contains rice and wheat has always top the chart. 

Becoming their main source of carbohydrates, rice and wheat is frequently used in many delicious Punjabi dishes. Influenced heavily by the Indian Punjabi’s culture located at India, the Punjabi cuisine that we can find here in Malaysia is not very distinct compared to the original Punjabi food.

However, the process to making Capati is not as easy as it seems. One thing that is most important in making a good Capati is technique. 

Not everyone can make Capati by their own as the technique used to make Capati need to be learnt and practiced. The technique will help to make a puffy and airy Capati that is crispy on the outside but still soft in the inside. 

A plain Capati is usually paired with other Punjabi cuisines that could give an extra flavor to it. In Malaysia, it is usually served with Dhal Curry for an extra spicy flavor. 

However, Capati can also be eaten with other side-dishes such as;  

A complete set of Capati with preferred side dish is a perfect meal as your breakfast or your supper as it is not that heavy but still filling at the same time.

 

This dish is also very common in our society as it is the best pair to eat with a plain Capati other than Dhal Curry. 

Other than that, Chicken Tikka Masala can usually be seen on buffet during wedding ceremony or any festive celebrations as well. For celebrations, this dish is more suitable to pair with Nasi Biryani (a spiced rice) alongside with fresh vegetables like salads and tomatoes.

 

Nowadays, Lassi can be found in different flavors like;

However, the traditional Lassi consists of four ingredients only, which are yogurt, milk, water and sugar. The traditional Lassi tastes more plain compared to the modern Lassi because it does not use any kind of fruits. 

 

Lassi is known as a summer drink as it is usually served it a cool temperature that helps to beat the heat of summer. However, since Malaysia does not have a summer season, or maybe it is summer all year long, Lassi can be drink anytime, everywhere whenever you are craving for it. 

Other than that, in the traditional Punjabi culture, Lassi is usually served during breakfast as it has a lot of health benefits. According to Neha (2020), Lassi is good to start your day as it helps to prevent stomach-related problems, and rich in calcium that can make your bones stronger.