Daily Archives: 28/12/2016

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Malaysian food vs Turkish food

Category : Food

Whatever destination you choose, whenever it is through out the year, food is among the first thing that will come across your mind. Yes! Foodie!

Malaysian foods are known with their strong taste and vast variations, in conjuction with the multi-racial population. From simple to complicated type of dishes, every race populating Malaysia have their own way to prepare their foods. Basically, rice is the main component of every Malaysian meal. The rice is generally served with a few side dishes.

For now, we will narrow down the types of food from the 3 main races in Malaysia which are Malay dishes, Chinese dishes and Indian dishes.

Most Malay dishes are usually prepared with chilli pepper, coconut milk and shrimp paste. It is said that Malay dishes are capable of contributing the warm, lively environtment to the dining area. It is also popular with the spiciness and the taste of various spices. Coconut milk is the foundation of Malay cuisine that is used in any “gulai” dishes which is similar to curry and “lemak” dishes that has the creamy taste in it. Malay spices are divided into two categories : dry spices and wet spices. The wet spices such as ginger, onion, garlic and chilli are grinded and crush in a device made of stone called mortar. For the dry spices it include coriander, cumin, cardamom, cinnamon and etc.. Not to forget about the herbs used by the Malays, lemongrass, pandan leaves, kaffir lime leaves, ginger flower, turmeric, galangal and etc..

The main ingredients for Chinese dishes are soy (tofu, bean paste, soy sauce), mushrooms, seeds and etc.. These ingredients will then be mixed with the spices like coriander, cumin and etc. similar to Malay dry spices. Most of the Chinese cuisine recipes in Malaysia are originated from China : Yong Tau Foo, Char Koay Teow, Dim Sum and etc.. These dishes have been favored by the Chinese since the 18th century.

Spices are the heart of Indian cuisines in Malaysia. Coriander, turmeric, cumin and curry feature heavily in Indian dishes along with rich ingredients such as ghee, yoghurt and chilli. The best way to describe Indian food is elaborate, fragrant and hot. Indian food typically utilises three main elements, ‘Masala’ or fragrant spices, “Dhal’, lentil soup in a pasty texture and chutney. Bread is oven-baked into circular, flat shapes while meats are usually cooked in curries or fried in bright batter. In Malaysia, both Northern and Southern Indian cuisine have been adapted to produce sensational curries, delicious bread and creative desserts. Mamak stalls are known to sell Indian-Muslim foods which are mostly open 24 hours, 365 days a year. Besides the wonderful foods, Mamak restaurants have become the hang out spots for locals to socialize and watch football match on the big white screen.

 

                                                                                            To be continued in the next post…

 


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