Diversity 'is the key word when we chew food traditions of Malaysia. In this discussion will lead you through the foyer and gentlemen gastronomic variety of ethnic groups in Malaysia: Malay, India and China. We begin with Malay food culture.
Historically, the Malays have the elements and the original motion of Sumatra, Java, Thailand, Sulawesi, and also Polinisia. With the country's influence is not surprising, Malay cuisine culinary showcase some of the quality of these countries.
In Singapore, the Malays of old was the hero of the Bugis from Sulawesi and Negeri Sembilan Malays, call themselves Minangkabau of Sumatra. We move to the North: Pahang, Perak, Penang and Perlis in which the effect of Acheh, Bugis, and Siam was significant. In the 16th century, Aceh has a head race known as the Iskandar Muda Mahkota Alam or.
He is also said to have a major effect on the state of Pahang, Kedah and Perak. For the state of Kelantan, Kedah and Terengganu was part influenced by Thailand, or Siam. It can be seen in terms of food and dialect of their conversation: Siam style.
We are south of the Corporation. Here are some Javanese and Bugis ethnic placement. In 1639, the agreement between Johor and the Dutch government agreed to help conquer Johor Malacca with the help of Prani Bugis warrior named Daeng. In return thanks to the success of this, Home Prani appointed as Yam Tuan Muda of Johor.
Now we go to Malacca to follow the development of Chinese history. The influence of China, has begun to spread in the 15th century. It began with the visit of Admiral China Yin Ching and Cheng Ho. They stopped in Singapore on the way to the West. Admiral Cheng also brings with customs and Chinese culture.
Sultan Mahmud very interested in Chinese culture, especially when they knew they had been practicing Muslims. Marriage between Sultan Mahmud and Puteri Hang Li Poh strengthen the relationship of two cultures. However, Malaysia can only see the effect (traditions, culture and cuisine) of China was in the 18th century. Immigrants from China brought to work in the mines in Malaysia and they brought with them cultural traditions and work ethics.
Indian community in Malaysia began stepping away 2,000 years ago. They are traders and the 10th century, there are several small communities on the coast of Indian descent. When colonized by the British Government, the Indians brought into the peninsula to work in rubber estates and then settled here. In Singapore there is the village of Kampung Chitty Tujung. Indian origin here are said to derive from the Kalinga (south east India). Chitty race here is married to local residents and instil values, traditions and culture. For women, Chitty, they do not wear a sari as Indian women. They wear a long blouse or short blouse. For men, too, when attending religious festivals, they are not wearing dhoti sarong worn by the Indians other.
As a cosmopolitan country, Malaysia also has a rather unique cultural potpuri. The combination of Malay, Chinese and Indians, the Chinese managed to unite the various dishes on 'meal Malaysia' and make it as an attraction to foreign tourists. People in Malaysia are also said to spend much time at the table of food and make meal time as a national activity. Chinese, Indians and Malays in Malaysia are always creative, new dishes come together to combine their borrowing their cultural traditions. Was born with chicken rice, noodles mamak, curry noodles and others.
Malaysia is the food culture and food culture of the Malays. Various side dishes will not be complete if not accompanied with rice. Rice is the staple food for the people of Malaysia and the Malays in general. Rice is the main artery of life and traditional culture of the people of Asia. Small grains are also able to form a culture diet (nutrition) and to the people of Asia. In Malaysia, rice became the major crop in Kedah and Perlis and known as the 'rice bowl of Malaysia ". The rice served with various side-dishes and salads mistress. Materials used in Malay cuisine ranging from the coconut, chillies and belacan. Malay dish is said to warm the atmosphere at the dinner table. Malay Cuisine is famous not only in taste but in terms of spiciness and the use of spices ratusnya.
Coconut milk is the basic material in our cooking. It is used in all kinds of stew or cooked fat. Flavoring ingredients (seasonings) in the Malay cuisine divide into two: fresh herbs and dried spices. Spices are ground fresh material, namely stone mortar: garlic, ginger, garlic and chilli. Spices are dried, including beans, coriander, cumin, cardamom, cinnamon and others. This spice is often the sangai (fried without oil) prior to ground or ground. The Malays are also many herbal ingredients such as lemongrass, pandan leaves, kaffir lime leaves, basil leaves, ginger flower, turmeric, ginger and nutmeg.
We move to the culinary traditions and dishes popular among the Malays in Malaysia. We still mengemari or home-cooked dishes of our ancestors first. The Malays in the villages are still based on agriculture. In the pages of home is seen wandering chickens, ducks, fish from fishermen or from fields and rice fields. Vegetables grown in the back of the house and also in the waters of rice and rice-fields. Fern shoots, petai, pennywort leaves, leaf selum, kaduk leaves, mushrooms (fungi) and other types of leaves to feed mistress practices of the Malays in the villages. The leaves are rich source of other vitamins and minerals, it is also high in fiber. Kaduk leaves and leaf pennywort has received recognition from the WHO as an herb that has many benefits for us. It can stimulate the brain activity of children, healthy blood circulation and refine skin texture.
For patients diabitis and high blood pressure, boiling vegetables can be used as medicines for high alkali content and serves as dirutik. Tongkat Ali is a fairly hasiatnya roots in terms of increasing sexual energy and physical energy. Tongkat Ali sold in tablets and powder. In restaurants and stores, coffee stick Ali became a favorite drink for visitors. First salads and roots only made famous by the Malays, but now have a place in restaurants and hotels, where we see other races also interest in carrying.
Nasi lemak should be the national food. It is not only a favorite of the Malays but also pioneered by the Chinese and Indians. Previously served nasi lemak for breakfast, but at present as a casual lunch and dinner. He has also served on the open house and made one of the menu (ala carte) at the hotels. Nasi lemak was also accompanied by several side dishes: chicken curry, rendang (chicken and beef), chili (dried squid or anchovies), fried chicken and fried lungs.
Festive season (Lebaran day, the feast kendara) rice and tomato relish pauknya always attracted the attention of guests. The rice served with chicken tomato red, dalca, chicken roll, and other pecal. For the east coast of the Malay people (Kelantan and Terengganu) serves a variety of dishes such as rice trade, rice berlauk, rice, oil, chicken and other splash. Silver State also boasts with rendang tok tempoyak and catfish stew. Fat chili curry rice (chicken, fish and meat) was pioneered by the Negeri Sembilan. In addition there are also side dishes snacks, laksa Penang, laksa Johor, pesembur, mi Siam and others.
Malay is the favorite candy of the type of porridge and cakes. Black glutinous rice porridge, bean porridge, bananas and porridge pengat smallpox (the content of taro, sweet potatoes and wheat cut) is a very popular dessert. Most Malay-based cakes of rice, glutinous rice and sweet.
For example, cookies serial interface (under the glutinous rice and pandan custard on top) bake glutinous (sticky rice or fish oil containing charm) curved tubers, yam dish, trickling rhinos, layer cake and sago palm sugar. Traditional sweets for the Malays is dodol, wajek, cakes koci, and onde-onde bahulu. This traditional cake is still popular, especially during Ramadan and Lebaran. Beverage accompaniment, the Malays will not forget we serve bandung syrup, syrup selaseh, coconut and coffee village.
When we mention nasi kandar, Penang appears in our memory. Rice drive in Penang is like the rice trade in Kelantan or Terengganu. Now drive the popularity of rice has spread to other states in the peninsula. Sometimes we wonder what distinguishes the rice with a rice-rice drive to another. Rice drive accompanied by a variety of side dishes (in 30 types of dishes).
Examples of side dishes, rice dishes drive are: spicy fried chicken, fish head curry, fried fish, egg curry squid, fried prawns, venison curry, curry goat and others. Reverse scan drive rice history, we will go to southern India. This is the beginning of the Indian Muslim traders ply between India and the West.
At first the effect of their food is concentrated in the northern region only: Alor Setar, Kangar, Sungai Petani and Penang. Slowly drive the popularity of the rice is spread throughout the country, including Sabah and Sarawak.
Rice drive to maintain the 'drive' is based on how vendors are selling rice. Dikandar rice on his shoulder (two baskets or basket with a wooden stick) and they will travel across the villages. Pasa current drive rice can be enjoyed at restaurants and hotels. Enjoy a meal served on banana leaves are also a favorite of the people of Malaysia.
Drink drive accompaniment with rice is the tarik. It should also be the national drink of water.
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