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Food magezine vol.5

Food magezine vol.5

Malaysian's

Favorite Food

Malay, Chinese and Indian food guides

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Food magezine vol.5

Malay

Ketupat

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t would be a crime against the dumpling gods to leave this fancy little package off a list of Malaysia's top foods.More of a side than a main dish, ketupat comes in several varieties. Basically, it involves weaving a pouch made of palm leaves around a handful of rice. The rice expands and compresses, resulting in a neat little bundle you can dip in your curry or rendang.

satay all over the place in Malaysia, towering piles of skewers in hawker stalls that are tossed on the grill once you order. Penang food writer Helen Ong distinguishes Malaysian satay by its peanut-based "sweet and slightly piquant sauce" and the "meats marinated with local spices."

Asam pedas

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azlina Hussin, founder of the popular Penang cooking school Nazlina Spice Station, says it'd be outrageous not to include asam pedas on any short list of her country's best foods.A fish curry popular throughout peninsular Malaysia, it's commonly made with freshwater fish or stingray. Asam, which means tamarind, features heavily, along with hough considered by ginger, shrimp paste, garlic, many to be a dish native chilies and other herbs.Another to Thailand, satay is actually dish that makes use of the sourbelieved to have originated in spicy-fishy trinity. Fish and, Indonesia. Origins aside, can usually, okra are simmered in we all just agree that meat on a tamarind-based broth that, as a stick is good?Malaysia has in so many dishes, starts with its own variations of the grilled a pounded spice paste of chilis skewers, served nationwide in and roots and belacan. chicken, beef or pork forms (the latter in non-Muslim venues only).Sauces vary from region to region, including the peanut sauce that’s loved the world over. ome call Malaysians will proudly declare nasi lemak that they have the best satay, M a l a y s i a ’ s and that others have just been u n o f f i c i a l more successful at marketing national dish. it. (Thailand and Indonesia, to Everyone else name two, might calls it delicious. contest that.) Nasi lemak is But you'll see

Satay

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Nasi lemak

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basically rice cooked in coconut milk.It’s the sides that matter. Depending on where you are in Malaysia, it comes with a variety of accompaniments such as hard-boiled egg, peanuts, vegetables, lamb/ chicken/or beef curry, seafood and sambal (chili-based sauce). Nasi lemak is traditionally eaten for breakfast but these days people are ordering it any time of day.

Ikan bakar

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ranslating to "burned fish," ikan bakar is the catch-all term for small grilled swimmers. You'll often see it wrapped in a banana leaf before it goes on the grill, so that the leaf gets direct heat contact, rather than the fish itself; it's generally marinated in a blend of turmeric, chilis, belacan, galangal, and those other now-familiar ingredients, and served with sambal. The direct translation of this dish means "burned fish."You shouldn't let that turn you off. This is one tasty grilled bit of seafood. After being marinated in the all-important sambal, the fish is placed on a banana leaf and grilled over a flame. Great for sharing.


Food magezine vol.5

Beef rendang

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nasi kerabu gets its eyegrabbing color from telang flowers, which are crushed and mixed into flour. T h e aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu, a fermented fish sauce. In true Kelantan style, you use your hands to dig into this one.

houg sometimes erroneously called a curry, Malaysian food aficionados point out that this chunky cauldron of coconut milk and spices is nothing of the sort. The difference is in how it’s prepared: slowly simmered (to let the meat absorb the spices) until the rosy liquid completely evaporates. A favorite, especially during festive seasons, rendang is found across Malaysia.A slow-cooked dry curry deeply spiced with ginger and turmeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, aten with a meat or and savory elements, the curry vegetable dish, lemang picking up a creamy richness is glutinous rice mixed with from two forms of coconut milk, which is coconut and an the state of cooked in bamboo. elusive tang Kelantan in northern The timefrom asam peninsular Malaysia, nasi c o n s u m i n g keping, slices kerabu gets its eye-grabbing process to of a sour sun- color from telang flowers, which make lemang dried fruit. are crushed and mixed into flour. starts by lining The aquamarine dish is topped hollowed-out with bean sprouts and fried shoots with coconut, then drenched in banana leaves. spicy budu, a fermented The bamboo is fish sauce. left over a fire to f the blue rice slowly cook the rice doesn’t spark in a process known as your curiosity, the lines tapai.The result is sticky, wet of people around the country waiting to order this favorite rice that can, and regularly does, make a nice substitute Kelantanese dish should. From the state of Kelantan in for its plain Jane counterpart. northern peninsular Malaysia,

Lemang

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Nasi kerabu

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Gulai ayam kampung

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his chicken curry dish can be cooked in a number of ways. For instance, in the "village" style, traditional herbs and potatoes are tossed in. Palm sugar and coconut

paste add that extra oomph to knock your socks off.

Goreng pisang

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he popular Malay snack of goreng pisang (banana fritters) is one of those dishes that has variations in bananagrowing countries around the world. The deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter than they were to begin with. Some of Malaysia's Chinese versions have unusually delicate and puffy batter.

Tepung pelita

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kind of kuih (Malay-style pastry), tepung pelita easily takes the cake when compared to its post-dinner relatives. At some point just about everyone has over-indulged in this twolayered coconut milk-based sweet.On the top layer, thick coconut milk with salt; on the bottom, a similar milky liquid mixed with sugar and pandan leaves to turn it green.Served in bite-sized pandan leaf bowls, the packaging of tepung pelita makes it easy to fulfill those gluttonous desires.

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Food magezine vol.5

Chinese Hainanese chicken rice

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ike many of Malaysia's signature dishes, it originated somewhere else (Hainan, natch) but adapted to suit local taste. It's chicken boiled in stock and served cool alongside rice (which has also been cooked in chicken stock) and dipping sauce. "It is quite different than it is in Hainan Island--we have added chili to the ginger and garlic condiment it goes with," says Malaysian food writer Helen Ong. "We like our food spicy!"

will tell you that its char kuey teow is the best. I certainly haven't done a comprehensive tour (man, that sounds fun), We asked author and chef Norman Musa, one of Malaysia's most famous exports, which dish he'd be outraged not to see on a list of the country's top dishes. This is the one. made with flat rice noodles –- is one of Southeast Asia’s most popular noodle dishes.TEssential to the dish is good “wok hei” or breath of wok, the qualities and tastes imparted by cooking on a wok using high heat.

Chili Crab and Black Pepper Crab

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Char kuey teow

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robably the best thing I ate in Malaysia was a late-night snack of char kuey teow— frankly, I can't imagine anything tasting better than rice noodles stir-fried in seconds over a smoking, sparking charcoal fire, taken to go and inhaled from a little paper parcel while walking down the street in Penang. The noodles join soy, chili, prawns, often cockles, the shrimp paste belacan, bean sprouts, and egg. which many (but not all) Chinese vendors still do. Penang

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ishes that Singapore will definitely claim as its own; given the two nations' proximity and shared history, however, it's little surprise that there's a great deal of culinary overlap. The crabs tend to be pre-cooked, often steamed, then stir-fried in either a chiliand ketchup-based sauce (often with garlic and with

tamarind to add a sour element) or a savory sauce heavily laced with black pepper. Served shell-on, they're tremendously messy, but that's part of the fun.

Asam laksa

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staple of Malaysian cuisine, laksa eateries have been migrating abroad in recent years. There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form. Some like it with fish, others prawns.Our favorite is Penang's asam laksa, in which tamarind features heavily ("asam" is Malay for tamarind) to create a spicy-sour fish broth. There are endless varations of laksa, Malaysia's beloved noodle soup, but there are two umbrella categories: asam laksa and curry laksa.

Popiah

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olls of shredded turnip, jicama, and other crisp veggies, along with perhaps peanuts or egg or tofu, all wrapped in a thin, pliant wheat crepe.


Food magezine vol.5

Char kuey teow

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Food magezine vol.5

Indian Roti canai

with them might be shrimp or classic Malaysian breakfast chicken, beef or vegetables. of Indian derivation, though It's fantastic street food; many this flaky finger food is good any hawkers use roaring charcoal time of day (and really good at fires, and their smoky flavor about three in the morning). A really makes anything cooked dough of flour, egg, and ghee over it. (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissuewhole genre, rather than thin sheet, like pizza dough a distinct dish, you'll find but even more dramatic, then curries of all sorts on Malaysian folded back up and griddled. tables, a bowl of rice usually not In its best form, right off the far away. Malaysian versions griddle, it's flaky and crisp like a tend to start with a rempah, good croissant on the outside, a complex paste of spices soft and steaming and a little and aromatics that's cooked bit chewy on the inside. It's also together and forms the base of served with curry, often lentil the curry; like so many of the dal; other versions are cooked country's dishes, they tend to with egg, or onion, or sardines. An Indianinspired flatbread, roti canai is made with flour, butter and water, though some will toss condensed milk in to sweeten it up. The whole concoction is flattened, folded, oiled and cooked on a heavily oiled skillet, resulting in a sublimely fluffy piece of bread make use of coconut milk, too. with a crispy exterior.You can They're often served with‌ eat this one as a snack on its own or use it to scoop up a side of curry. an be thought of as "Pile Of Fried Stuff." Pass a pasembur stand and you'll see tir-fried noodles, which take any number of hard-to-identify many forms. You'll often golden brown crispy things see yellow noodles quickly (like a Denny's menu!); order wok'd up with soy, a pasembur, and you'll see garlic, shallots, them get hacked up, piled on a and chilies; along plate along with vegetables and

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Chicken curry

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Pasembur

Mee goreng

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such, and doused in a thick, sweet peanut-based sauce. Just what's in one differs, but you might expect fried prawns, octopus, or squid; bean sprouts, shredded cucumber, and tofu; boiled potatoes or hard-boiled eggs. This guy is from Gurney Drive in Penang. (Elsewhere in the country, this dish might go by Rojak Mamak. Rojak ("mixture" in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations.But vegetarians shouldn't get their hopes up. The whole mixture is combined with Malaysia's everpopular shrimp paste. It's the perfect combination of sweet, spicy and sour.

Nasi kandar

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asi kandar is essentially rice served with your choice of toppings, which commonly include curry, fish, egg and okra. Everything is laid out buffet style, though you can also order Ă  la carte.Found all over Malaysia, nasi kandar eateries are extremely popular, most open 24 hours and run by ethnic Indian Muslims.


Food magezine vol.5

Roti

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Food magezine vol.5

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Ikan Bakar


Food magezine vol.5

Chili Crab and Black Pepper Crab

Pasembur

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Food magezine vol.5

Malaysian's

Favorite Food

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