Malaysia's Food by AyuniSuhaila Shaifudin

Nasi Lemak

ayunisuhaila41 — 2016-01-16 04:12:02 UTC

Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish, and also popular in neighbouring countries such as Singapore,Indonesia especially in Eastern Sumatra, Brunei and Southern Thailand. Nasi Lemak also can be found in the Southern Philippines prepared by Filipino Muslims, it is considered one of the most famous dishes for Malay-type breakfast. It is not to be confused with nasi dagang sold in the Malaysian east coast states of Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

Nasi Dagang

ayunisuhaila41 — 2016-01-16 04:15:47 UTC

Nasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Southern Thailand territory of Pattani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang can also be considered as a festive dish in Kelantan and Terengganu because it is prepared at home for the morning of Eid ul-Fitr, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque.

Lemang

ayunisuhaila41 — 2016-01-16 04:18:09 UTC

Lemang is a traditional food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in maritime Southeast Asian countries, especially Brunei, Indonesia, Malaysia and Singapore.

The bamboo tube containing glutinous rice, salt and coconut milk is placed slightly slanted on a small fire with the opening facing upwards and should be turned regularly in order to make it evenly cooked. It takes about 4–5 hours to cook lemang.

Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha,lemang is popular in countries such as Brunei, Malaysia, Singapore and Indonesia.

The cooking method using bammboo container is common among several ethnicities including Malays, Minang, Minahasa, Dayak as well as Orang Asli tribes.^[4]^[5]^[6]

Iban people usually prepared lemang for celebrations such as the harvest festival of Hari Gawai, lemang is usually eaten with meat dishes such as chicken curry. The cooking process used in making lemang for many different meats, also known as "pansoh/pansuh" by indigenous Dayak communities.

Nasi Kerabu

ayunisuhaila41 — 2016-01-16 04:20:13 UTC

Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of rice resulting from the petals of Clitoria ternatea (butterfly-pea) flowers (kembang telang) used in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok ladaand is also eaten with fried keropok.

Nasi kerabu is very popular in the east coast states of Malaya such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khāoyam.

Otak - otak

ayunisuhaila41 — 2016-01-16 04:24:18 UTC

Otak-otak is a grilled fish cake made of ground fish meat mixed with tapioca starch and spices. It is widely known across Southeast Asia, especially in Indonesia, Malaysia and Singapore, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally — being sold as frozen food. It can be eaten solely as a snack or with steamed rice as part of a meal.

Otak means "brains" in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resemblesbrains, being whitish grey, soft and almost squishy. Nevertheless, it was only otak-otak from Indonesia that has whitish color, while the otak-otak from Malaysia and Singapore has reddish-orange or brown coloring acquired from chili, turmeric and curry powder.