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Malay Cuisine. Introduction. - PowerPoint PPT Presentation
The Malay cuisine is a blend of traditional dishes from Malaysia with strong influences from the Sumatra and Java. Like the Chinese cuisine, rice is also the staple food, which helps neutralize spicy cuisine. For religious reasons, pork is never used in Malay and Indonesian cuisine.
Ingredients Commonly used Coconut Belacan Spices & Herbs
coconutCoconut is an essential ingredient when cooking Malay dishes. The coconut flesh is grated and squeezed to make coconut milk, which is used in gravies, as well as in cakes, drinks, and desserts. Freshly grated coconut is also sprinkled over cakes.
BelacanBelacan is another important ingredient in the Malay cuisine. It is a pungent dried shrimp paste, which is often combined with pounded fresh chilies to make Sambal Belacan. The Sambal Belacan acts more as a sauce to add extra taste to any dish.
Spices & herbsMalay dishes use a variety of spices to give them their characteristically piquant, spicy flavor. These various herbs are skillfully blended into dishes, gravies, soups, and sauces. Fragrant herbs, such as the kaffir lime leaf and lemon grass, shallots and garlic, ginger and galangal, are used. Dried spices include coriander, tamarind, turmeric, saffron, and cumin.
Malay Dishes Satay Beef RendangAyam Goreng Nasi Lemak
SatayOne of the most well-known and popular Malay dish. Pieces of mutton, beef, or chicken are skewered over charcoal and eaten with a rich peanut sauce, sliced cucumber, onions, and chunks of compressed rice known as ketupat.
Beef RendangSpicy Indonesian beef dish in a almost dry coconut sauce. Suitable as a main or side dish. Large chunks of beef are cooked with lashings, spices and herbs. It is another hearty, and very spicy, favorite among Singaporeans.
Ayam GorengThis is a popular chicken dish, simply meaning fried chicken. The chicken is marinated with various spices like turmeric and curry powder. It is then deep fried in hot oil and served.
Nasi LemakDelicious coconut rice, served with anchovy hot chili sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. Lemon juice can be used for chili paste instead of tamarind juice.
Kueh Kueh Lapis Kueh talam Serimuka Bengka ubi Kueh koci
Kuehs come in different shapes, colours, texture and designs. Some are filled, coated, wrapped, sliced and layered. Most kuehs are steamed, boiled or baked. They can also be deep-fried, and sometimes even grilled.
Kueh LapisIt is a rich layered cake consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and baked separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.
Kueh TalamIt is a tray cake consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf.
SerimukaIt has two layers; a bottom layer of sweet glutinous rice and a top layer of pandan-flavoured custard.
Bengka UbiIt is a baked kueh of tapioca mixed in sweet pandan-flavoured custard, grated coconut and brown sugar. Bengka Ubi, also known as Tapioca Cake.
Kueh kociIt is a pyramid of glutinous rice flour filled with tender coconut, steamed wrapped in a banana leaf and served in rich syrup of gula melaka (Melaka palm sugar).