DIM SUM,CHINESE FOOD

Dim sum is one of famous Chinese food in Malaysia.This dish originates from Hong Kong and the Guangdong are around,where if you didn't know , some of the best Chinese dishes originate from.The Cantonese phrase dim sum means literally "Touch The Heart" . In the West,dim sum came about as a natural result of 19 th century Chinese immigrants most of whom were from the Canton region,settling on the East and West coast . Some gourmands believe that dim sum insipered the whole idea of brunch .Combining breakfast and lunch into one large mid morning meal.There is wide range of different dim sum,available from sweet to salty ,sometimes a bit spicier too.It has a combination of meat,vegetables,seafood and sometimes even fruit.It's usually served in small basket or on small plates. Usually, dim sum meal will to eating with drinking tea traditional.

Food Culture

The most important food in Kelantan is nasi kerabu. It is really a part of Kelantan culture. People can eat nasi kerabu at anytime of the day, but usually they eat the nasi kerabu at the morning and night. The ingredients of nasi kerabu is rice, fish, coconut, vegetables like long bean, lemon grass, lime, cabbage, bean sprouts, cucumber, budu and salt. Sometimes they eat them with chicken roast and fish crackers.Nasi kerabu is the most popular in Kelantan. It was cheap and delicious. I recommend this food because is very tasty. By Syafiq

CEndOl!!!!!

Cendol is a traditional dessert originating from Java, Indonesia, but is also popular in Malaysia, Singapore, and Southern Thailand. The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf), and palm sugar. Red beans, glutinous rice, grass jelly, and creamed corn are optional additions. Cendol has become a quintessential part of cuisine among the multi-racial population in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.
Cendol vendors are also a common sight in Indonesian cities. In the Javanese language, cendol refers to the jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet.
In Malaysia, cendol is usually sold on the roadside by Indian Muslim vendors. It is common dessert fare in Singapore popularly found in dessert stalls, hawker centres, coffee shops and food-courts, and served by vendors of various ethnic backgrounds. The first Indian Muslim vendors learnt the skills of making the cendol from the Javanese in Indonesia and brought the recipe and preparation methods with them to Malaysia and Singapore. Cendol is also popular as a snack, particularly after Friday prayers among Muslims.

NASI KERABU : The Most Famous Dish In Kelantan

The most important food in Kelantan is Nasi Kerabu. It is really a part of Kelantanes culture. People can eat this food at any time of the day, but in most homes they usually have it for breakfast or lunch.

They make the rice of the Nasi Kerabu by using a blue colouring, which they put into the rice cooker. The unique taste of the Nasi Kerabu is due to the sambal ikan mixed with fried coconut. A variety of vegetables like daun kesom, bean sprouts, onion, cucumber and so on is also prepared.

The way to eat Nasi Kerabu is by mixing all these things together. It is even better if you add a little bit of budu and sambal lada. It can also be eaten with keropok ikan, together with ayam percik or daging bakar.

moon cakes

Moon cakes are a Chinese pastry traditionally eaten during the Mid-autumn Festival. Typical moon cakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Moon cakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea. Most moon cakes consist of a thin tender skin enveloping a sweet and slightly oily filling. The moon cake may contain one or more whole salted egg yolks in its center to symbolize the full moon. The saltiness of the yolk balances well with the sweet filling in the moon cake. Rarely, moon cakes are steamed or fried. Traditional moon cakes have an imprint on top consisting of the Chinese characters for "longevity" or "harmony" as well as the name of the bakery and filling in the moon cake. Moon cakes are expensive and considered a delicacy, and production is labor-intensive and few people make them at home. Most moon cakes are bought at Asian markets and bakeries.

SATAY

Satay or sate is a dish consisting of chunks or slices of dice-sized meat like chiken, goat, mutton, beef, fish etc on bamboo skewers. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay may have originated in Java, Indonesia , but it is also popular in many other Southeast Asian Countries, such as Malaysia, Singapore and Thailand.

Satay ia a very popular delicacy in Indonesia and Malaysia , with a rich variety among Indonesia's diverse ethnic groups' culinary art. In Malaysia, Satay ia s popular dish-especially during celebration and can be found throughout the country.

The famously known satay outlet are in Kajang, Selangor which dubbed as the sate city in the country.Sate Hj Samuri is very popular in kajang as well as throughout Malaysia.Many branches of sate Kajang Hj Samuri are opening nowdays offering chiken sate, beef sate, deer sate, rabbit sate, fish sate and etc.

( Edawati bt Arudin A115428)

Sarawak's Unique Food, Drink & Culture - Melanau Cuisine .

From A Humble Fisherman’s Fare To A Gourmet’s Delight

UMAI is to Melanaus what sushi is to Japanese…a dish that has become synonymous with their cuisine.It stands out from the other mainstays of Melanau cuisine – linut the sago starch which was once a staple food, pipuih – smoked fish wrapped in young fronds of the nipah palm and see’ut – Si'et - larvae of a beetle that feed on the rooting pith of the sago palms.

Umai was originally a food of convenience for Melanau fishermen on fishing trips to the sea. Traditionally, umai is thinly sliced raw fish marinated with ‘assam paya’/asam kelubi, a very sour fruit of a wild palm, onions, chillies, and a pinch of salt – a very simple recipe that could be prepared with the minimum of fuss.It was an ideal recipe for the fishermen as it would have been inconvenient and dangerous to cook anything in their small boats. The fishermen also did not have to cook any rice as umai was traditionally eaten with baked sago pellets(picture), a staple food of the Melanaus besides the linut.Umai prepared by marinating the fish is called umai campur or mixed umai. Another way of preparing umai is to use the marinade as sauce and the sliver of fish fillet is dipped into the sauce before eating. This recipe is known as umai jup and umai connoisseurs claim it is the best way to eat umai because you get the original taste of the raw fish.Not all fish are suitable for umai and fresh water fish are seldom used. The rule of the thumb is to use fish that are easy to fillet and with fine flesh textures.At the top of the range are the white or black pomfret locally known in Sarawak as Duai, while the cheaper fish used is the Empirang or pihieng in Melanau. Freshness of the fish is the key factor to making umai.

BAKKWA

Bakkwa, or rougan is a Chinese salty-sweet dried meat product, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien influence. Traditionally, bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, and then kept for later consumption, and was the preferred method at a time when refrigeration was not available. The meat from these celebrations is trimmed of the fat, sliced, marinated and then smoked. After smoking, the meat is cut into small pieces and stored for later. It is believed that the distinguishing feature behind the preparation was in the marination, and the recipe is often closely guarded. Bakkwa has become a highly popular gift offered to visitors as well as amongst corporate employees (some during the Chinese New Year). In Muslim-majority countries like Malaysia, halal chicken varieties of the snack may be used as a gift substitute.

NASI LEMAK

The famous food in Malaysia is Nasi Lemak. It is traditionally breakfast dish and sold early in the morning at the roadside stalls and the restaurant. All ethnic in Malaysia such as Malay, Chinese, and Indian like eat Nasi Lemak. It is often sold as a platter or packed in newspaper, brown paper or banana leaf. They usually contain cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal). They can also come with any other accompaniments such as chicken and cuttlefish. According to the roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger, and occasionally herbs like lemon grass may be added for additional fragrance.

Rendang..

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia.Rendang is made from beef (or occasionally chicken, mutton, buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind, and is usually not cooked for as long as beef rendang.There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Rendang is often served with rice in Indonesia but in Malaysia it is also served with ketupat and rendang.

NASI KANDAR

The most important food in Penang is Nasi Kandar. It is meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. The rice is accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. The vegetable dish would usually be brinjal, okra or bitter gourd. A mixture of curry sauces is poured on the rice. Traditionally, Nasi Kandar is always served with its side dishes on a single plate. Nowadays, small melamine bowl are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.

Penang Laksa

Laksa is amongst the best known and loved of hawker fare in Penang. A bowl of steamed spaghetti-sized rice vermicelli is first generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds).Onto the mixture is poured a steaming hot curry soup that is sour and thick with fish meat. A spoonful of fish paste is provided for those who favour the addition. While for decades, Penangites and visitors only knew this variety, a lemak (coconut milk) version was subsequently introduced as an alternative.Apart from breakfast, laksa time is almost every time for some Penangites – lunch, tea, dinner or supper. And whilst this ubiquitous meal is available at most of the hawker complexes or coffee shops in the city centre of George Town and in the surburbs, the discerning enthusiast would prefer to go to one of three places.If you are in the city, the stall at Lorong Selamat off Macalister Road is a premium choice. It sells Penang laksa at tea time and both the sour and lemak varieties are available.The sour variety is piquant yet "sharp" while the lemak alternative is rich yet not too heavy on the stomach. A generous spray of chilli powder and/or spoonful of chilli oil is available upon request for those who enjoy the hot challenge. At RM3.00 a bowl and 50 sen extra for an additional fish to add more body, the price appears slightly on the high side but it is value for money.