Malay Culture Project - Malay Food & Etiquette [Autosaved]

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  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]


  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]


    Malay Food

    Variety is the spice in Malay food. The traditionalculinary style has been greatly influenced by thelong-ago traders from neighboring countries. Malayfood is often described as spicy and flavorful as it

    utilizes a melting pot of spices and herbs.

    Rice is the staple diet in any Malay meal. Most mealsare eaten by using your fingers, and eating utensilsare kept to a minimum. All dishes are served at the

    same time, accompanied by a refreshing drink. Fishis popular in Malay cooking. Beef, chicken andmutton are very popular choices but never pork as itis against their religious beliefs to eat pork.

  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]


    Popular Malay Dishes

    Nasi DagangThe dish is made by cooking rice and glutinous ricetogether, to which coconut cream is added once it iscooked. Nasi Dagang is eaten with its own specially made

    side dishes of tuna fish curry and a light vegetable pickle.

    Keropok Lekor / KepingA popular and the most visible fried snack in Terengganu,

    the keropok is made of fish meat, ground to a paste, andmixed with sago. Coming in two main different forms, thelong chewy ones are called 'lekor', while the thin, crispyones are called 'keping'. Keropok is best eaten hot with itsspecial chili dip.

  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]



    Satay is another popular Malay dish. Pieces of marinatedchicken or beef are skewered and cooked over a charcoalfire where they are periodically brushed over with oil.The skewered meat is then served hot, accompanied by aspecial peanut sauce.

    RendangA meat dish that is prepared with coconut milk, chilies,onions and other condiments. Eaten with rice, the tasty

    tender meat is a delectable dish, a must at most Malayfunctions.

  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]


    Pulut LepaMade of glutinous rice and fish, this snack food isprepared over a barbecue. Boiled fish meat is mixedwith sliced onions, and dried chilies and coconut. Themixture is cooked until it is dry. This is then used as afilling for the glutinous rice rolls. Wrappings of bananaleaf cover the food before it is cooked over the fire.

    Ayam GorengThis is a popular chicken dish. Simply meaning friedchicken, this dish is prepared by first marinating the

    chicken with various spices like turmeric and currypowder. It is then deep fried in hot oil and served.

  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]


    Malay Dining Etiquette

    Traditionally, Malay food is eaten with the fingers of the right hand, theleft being reserved for personal ablutions. Before any meal Malays willwash, then cleanse their fingers once again in a finger bowl at table. Riceis then taken delicately in the right hand and compressed into a smallball and pushed into the mouth with the thumb.

    Ideally, curries should not stain the fingers above the first knuckle, whilerice should not cling to the fingers. Malays do not use chopsticks, but eatnoodle dishes with a fork or a spoon. In a kampungsetting, meals aregenerally eaten from a low table, the diners sitting cross-legged on the

    floor. Meals should always begin with a simple bismillah--"in the name ofGod"--the Muslim grace.

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    A solid wooden chopping block andsharpened, heavy cleaver are basicessentials. To these must be addedvarious grinders--the lesung batu or

    pestle and mortar, batu giling or stoneroller, and the batu bohor mill--used forpreparing spices and pastes. Roots andherbs are diced on a sengkalan orwooden curry board, while a coconut

    scraper or kukur niyur is indispensable inmaking both curries and sweets. Pastriesare also made for desserts, and for this atorakor rolling pin and papan penorakorpastry board are considered essential.

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    Nowadays, cooking pots have become commonplace.The traditional cooking implements of a Malaykitchen are still everywhere to be seen, however.These include the essential wok, known throughout

    Malaysia by its Malay name, kuali. These are chieflyused for stir-frying, but with the addition of aperforated steel plate can also be used for steaming.The bamboo steamer or kukusan is also widelyemployed. Curries are simmered for hours in claypots called belanga, the cook stirring from time to

    time with a senduk or ladle, once made from acoconut shell, now generally of stainless steel. Afurther indispensable instrument is the spatula, orsudip, used in stir-frying.*-http:/,123&ei=UTF-8*-http:/,123&ei=UTF-8*-http:/,123&ei=UTF-8
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    UtensilsTraditionally, firewood and charcoal were the only fuels available forcooking. In towns, while electric rice cookers are consideredindispensable. Today the average middle class, urban Malay householdmay boast a whole range of modern appliances. Yet the traditionalutensils of Malay cuisine will still be found in tens of thousands ofkitchens from the remotest kampung in Kota Bahru to the heart ofdowntown Kuala Lumpur.*-http:/,394&ei=UTF-8*-http:/,030&ei=UTF-8*-http:/,832&ei=UTF-8
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    Halal and Haram

    The Malays of Peninsular Malaysia and Singapore are overwhelmingly Muslim,and adhere closely to Islamic dietary laws. Muslims should eat only halalorpermitted foodstuffs. Certain foodstuffs are considered haram or forbiddenand must be avoided. Prominent amongst these are pork, amphibians ingeneral, and shellfish.

    These dietary laws may be easy enough to observe in an exclusively Muslimsociety, but present problems in Malaysia where many Chinese are devotedconsumers of pork, shellfish and amphibians--frog, for example, can be foundon menus as ayam padior "padi chicken". Then there's the vexing question

    of alcoholic drink, forbidden by Islam but widely available. Even if you arenot a Muslim, it's both polite and sensible to be aware of the dietarysensibilities of your Malay hosts.

  • 7/28/2019 Malay Culture Project - Malay Food & Etiquette [Autosaved]


    Done By: Ang Ke Qin (2)

    Lee Wan Xin (13)

    Neo Zi Yi (17)

    Yeow Yu Ling (29)