Mamak Food Culture
The people behind the food
Mamak food culture influences in malaysia
Mamak food
Introduction
The people behind the food Indian Muslims or also known as mamak in Malaysia are historically from the southern region of India who moved to Malaysia for trade.
Along with them they brought a taste for good food and assimilated with local cuisines setting up todays well known mamak food scene
Mamak food culture influences in Malaysia
Mamak food is truly Malaysian and has become part of our Malaysian culture Most mamak food outlets are equipped with a tv making it a one stop destination for all major sports events.
GOAL!!!
Its not only the menu that is diverse but so are the patrons, different cultures religions,young and aged all find comfort in humble mamak food outlets.
Unity at its best!
Mamak food
Roti Canai
Originally from India,this dish is called paratha and is made from white flour. The original version is dense and crisp on the outside.
Roti canai has many variants in Malaysia,such as Roti telur,Roti planta,Roti bom,Roti pisang and the list goes on! Roti Canai is malaysian indian muslims take on paratha,with a lighter and fluffier exterior making it the perfect go to meal and is often paired with dhal
Murtabak
Also known as martabak is a dish where a layer of dough wraps and holds rich flavourful minced meat.
Murtabak is often paired with pickled onions and dhal, it is one of the sought after dishes during the month of ramadhan but available in most mamak food outlets all year around!
Rojak Pasembur
The origins of the dish is unclear but the name of the dish 'Rojak' indicates that it is a mixture of different ingredients like beansprouts cucumber, julienned boiled potatoes, cubed firm bean curd, cut into strips hard boiled eggs, halved or quartered spicy onion fritters.
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ENJOY
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The Finest Coffee Mee Goreng •
BLEND
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Noodles which many seem to be more of an orient dish also has its place in the mamak food pyramid Using yellow noodles paired with proteins such as prawn,chicken or squid and vegetables.These ingredients are fried on high heat with a blend of sauces
Nasi Kandar
The history of nasi kandar started in Penang approximately in the 1800. Working around the clock, food were not easily available 24 hours a day. That is when nasi kandar was born! Indian muslim migrants at the time learned how to cook from their parents and started selling their food using a kandar. Today we no longer have vendors selling it on a kandar but instead have restaurants that make it more accessible to enjoy a good nasi kandar
Nasi kandar can be described as a complete meal having proteins from variety of meat,fibre from different types of vegetables and carbs from tonnes of rice.
The main feature of the nasi kandar is that the 'kuah campur' is a mixture od all types of curry in one dish like chicken curry,mutton curry,fish curry and many more!
Briyani
Briyani a dish popularized by indian muslims in malaysia, it is a dish where basmathi rice is cooked in spices and with lamb, mutton or chicken There are many versions of it in malaysia to name a few, briyani gam, bukhara briyani, hydrabad briyani and more recently coconut briyani
Teh Tarik
The original version of the drink originating from India known as 'Chai' This drink has been localised and called teh tarik which means pulled tea. Teh tarik is made up of humble ingredients; black tea,condensed milk and evaporated milk. The true mark of a good teh tarik is not just by its taste but by the pull which creates the foam.
ABC
ABC standing for Ais Batu Campur which translates to crushed ice mix. Rose syrup and evaporated milk is poured over the ice and topped off with cendol,red bean and creamed corn making this the perfect dessert for malaysias tropical weather.