ASSIGNMENT 4 ( LAKSA )

LAKSA

Few types of Malaysia food are so typical as Laksa. Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. The name may originate from the Sanskrit word laksha, meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh.

Laksa is almost everywhere available. Basically there are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa is served in a coconut curry soup while assam laksa refers to noodles served in a sour fish soup. The noodles used are thick though thin noodles (bee hoon) are used too.

Spicy or not? Laksa for sure is one of the more spicy dishes you will find in Malaysia. In general of all Malaysian food, I found the Malay laksa spicier then the Chinese laksa. The assam laksa, with it's sour fish has a distinct different taste then anything else with the exception maybe of the Tom Yam soups you find in Malaysia and Thailand. Curry Mee is usually less spicy though you may have to ask for no sambal if you don't like it too spicy.

Perlis and Kedah laksa is very similar to Penang laksa. The difference is the garnishing. This kind of laksa originate from the northern state Kedah (and can be found in Penang too). Boiled egg is in fact the main difference with Penang laksa though in some places eel can be added.

Assignment 4 ( Mee Bandung Muar )

The most important food in is Mee Bandung Muar. It is a really a port of Malaysian Culture. My favourite food is Mee Bandung Muar. People can eat Mee Bandung at anytime of the day. Mee Bandung usually have at stall or night market.
They make the Mee Bandung Muar using yellow noodle. To make gravy, firstly blend dreid chilli, dried shrimp and its stock, sugar, salt, garlic & red onion. Fry all grounded ingredient till light brown. Then, add in oyster sauce. After that, add in shrimp and boild sliced beef. Other ingredients such as shredded chicken, fishballs, and prawns. Lastly, add in mustard and cups of beef stock and salt.
Mee Bandung Muar also have own interesting taste. Usually, people to eat Mee Bandung at evening or at night. It is very delicious and delightful.

By, Atikah Hanani

Assignment 4 (nasi himpit)

The most important food in Malaysia is Nasi Himpit. I am quite sure that almost malaysian like it. It is mostly eat with Kuah Kacang. sometimes with Rendang. Nasi himpit is popular when Hari Raya and sometimes we can eat it together with Satay. It can also eat in party or some special event. It is really simple to make. It must be left to cool or put in the fridge. However, it is advisable to prepare the dish one day ahead to let it cool and harden. "Himpit" in malay means to compress or to compact of flatten, and various means are used to achieve it. Beside Nasi Himpit, this compacted rice called " Nasi Kapit".

assignment 4

The most important food and drink in Melaka is 'nasi lemak' and 'teh tarik'.Nasi lemak is a dish that is commonly sold in Malaysia, Brunei, Singapore and Southern Thailand. In fact, it has been called the unofficial national dish of Malaysia (though such claim is unheard of outside of Kuala Lumpur). In the East Coast of Malaysia, Terengganu and Kelantan, their version is called Nasi Dagang although this claim is never acknowledged by anyone as both dishes can usually be found sold side by side for breakfast. There is a similar dish in Indonesia called nasi uduk.

With 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 (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.

Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry (beef stewed in coconut milk and spices) or paru (beeflungs). Traditionally most of these accompaniments are spicy in nature.

Teh tarik (literally pulled tea or 拉茶 in Mandarin) is a type of tea which can be bought in restaurants, outdoor stalls and kopi tiams in Malaysia, Singapore and Brunei. It is often compared to cappuccino because of its frothy top. The main ingredients are tea and condensed milk. Ginger water may also be added to form teh halia, or ginger tea. It has become the de facto national drink of Malaysia. In Malaysia, there are also occasions where teh tarik brewers gather for competitions and performances to show their skills in making this drink.

This tea is special in that it is prepared using a unique technique. The tea is poured from a hand held high into a container held in a hand below. The tea is poured back and forth in this manner to create a thick froth. Aside from cooling down the tea to drinking temperatures, it is believed that this method mixes the tea with the condensed milk more thoroughly.

An element of showmanship also exists in the preparation of teh tarik, the ability to drag a long stream of tea well over their heads is an amusing novelty for the locals and tourists alike.
The same technique can be used to make kopi tarik, the coffee equivalent of teh tarik.

kek Lapis Sarawak by wati

The most important food in my culture is Sarawak layered cakes, which in the malays they known as Kek lapis Sarawak, kek Batik Sarawak, kek Sarawak and kek Lapis. It is really famous in my culture especially to celebrations such as Eid-ul-Fitr, Christmas, Deepavali, Birthdays, and Weddings. The cake was started in Sarawak around 1988 and the ideas is become from Indonesia officially. How to make it? Sarawak layered cakes is not easy to make. It’s necessary a patience and precision. The cake can makes with two categories: : cakes with ordinary layers and cakes with patterns, motives, or shapes. All must have at least two colors. The cake can be completely baked in an oven or microwave, which it's must be take long time between ten or more hours. the batter uses is butter or vegetable oil and need milk , flavour, sugar and many eggs, to more good taste , mix with fruit jam or another sticky sweet substance . The price for one cakes is between RM80.00 until 140.00. It's so expensive than another cakes and for more input how to makes it , you can find in http: wikipedia.org/ kek batik sarawak.

That's all about my most important food ni my culture...thanks a alot and don't forget to try its.

assignment 4 (nasi goreng kampung)A120670

PULUT

NASI GORENG KAMPUNG

Food is an important part for any culture. The most important food in my culture is Nasi Goreng Kampung. It's very delicious food and my family like to eat the food. Suitable time to eat the food is on the morning and can eat any time also. Ingredients to make the food first, we must prepare a bowl cooked rice, which long grain rice. Then, half cup boneless chicken, half cup fried anchovies and finally salt and sugar to taste.

Method for cook Nasi Goreng Kampung first, we must prepare the sambal, which heat up enough oil flame, add in the sambal paste and saute until surface. Dish out in a bowl. Then, in a wok add 2 tbsp oil, add boneless chicken and stir fry add in cooked rice, stir-fry until the oil coats the rice nicely.Next, add the sambal, salt, sprinkle some water and stir the rice nicely. Close the fire. Finally, add in the anchovies and mix. Dish into a plate and garnish with cucumber, crisp shallots and spring onions.

Another important food in my culture is Nasi Lemak, which a rice cooked with coconut milk and served with anchovies, nuts, cucumbers, a chili paste known as sambal and a choice of curries. Soto, which soup with mee hoon or ketupat. Pulut, which glutinous rice serve with either rendang or coconut and brown sugar. It's very delicious food in my culture.

That's all, thank you.. :)

Nasi Dagang by Bahrum

Its Look Interesting!
Nasi Dagang is here!

The most interesting food in Malaysia especially in Terengganu is Traveler’s Rice “Nasi Dagang”. It is an attractive part for visitors from another country to try this food. Nasi Dagang is a dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, Terengganu and Kelantan . The most famous Nasi Dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district.

Its compenent is apart from the basic combination of rice and curry, Nasi Dagang usually comes with its different components which can be combined to suit the diner's taste. From a simple serving of the steamed rice and tuna curry usually found at roadside stalls, the complete home-made version may include a sliced hard-boiled egg, fried coconut, vegetable pickle and sambal.

Traveler's Rice (Nasi Dagang) Recipe

Ingredients :

3.6 kg - Siamese rice, washed and soak for about 7 hours

900 g -glutinous rice, washed and soak for about 7 hours

4 cups - thick coconut milk

9 cups - thin coconut milk

25 - shallots, sliced thinly

1 tablespoon - fenugreek seeds

8 cm - piece ginger, sliced thinly

salt to taste

Method :

Steam the rice over rapidly boiling water until the rice is half cooked. Pour in the thin coconut milk and steam again until the rice is cooked. Pour in the thick coconut milk and salt and steam until all the coconut milk is absorbed. Mix thoroughly into the rice the sliced shallots, ginger and fenugreek seeds.

Serves for 6 - 8 people

I think all of you must try it’s however it’s have different taste in the other country. So let’s go to Terengganu to taste its.

assignment 4

Assignment 4

The most popular food in Malaysia is Nasi Lemak. It is really a part of Malaysian culture. People can eat this food at any time of the day, but in most homes or restaurants they usually have it in breakfast. They cook the rice using coconut milk, and pandan leaves. After fourty-five minutes, the rice was cook. They eat the rice with sambal tumis, ikan bilis, omelette, peanut, and cucumber. Usually, they wrap up them and the rice with banana leaves. Finally, they serve the rice. It is so delicious food in the morning.