Malaysian Delicacies

Created by:

                  Rini Binti Mohamad Zapari  
                     (KKSM 2109/01/10)

                  NurFarizan Binti Yakkob      
                     (KKSM 2110/01/10)

Malaysian delicacies

Malaysia is a multi-racial country located in the South East Asia region. In this country, people from different ethnic backgrounds and cultures live together peacefully. And that is also one of the reasons why Malaysia is fast becoming one of the world’s most popular places for food enthusiasts As Malaysian we have been given opportunity to taste different flavor of Malaysian cooking. The food ranges from malay, chinese and Indian delicacies.

        In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes.

       Chinese cuisine is generally milder compared to Malay or Indian fare. But thanks to the influence from this multiethnic country, Chinese cuisine in Malaysia, has taken on a spicier touch, often reinventing classic Chinese dishes. Many Chinese dishes are unique in Malaysia and not found in China.

      Spices are the heart and soul of Indian cooking. In true Indian cooking, curry powder is almost never used. Spices are freshly grounded and added in many combinations, giving each dish a unique and distinct taste.

       In this article, we will bring you for a short tour on some of the more popular food in Malaysia. Such as nasi lemak, laksa, roti canai and much more.

 Satay

Satay or sate is another famous Malay delicacy in Malaysia. It consists of slices of dice-sized meat on skewers made of bamboo or coconut leaf spine. These dices of meat are then barbecued over wood or charcoal fire and served with spicy peanut gravy which the local people called as kuah. As for the type of meat used, the most commonly found versions are the chicken, goat and beef. There are also fish, rabbit and deer meat but those are quite rare. The taste depends on the type of meat used but most of them have a kind of turmeric taste which is used to marinate the meat dices. Other side dishes which can be found with satay are onions, cucumbers and ketupat which are rice dumplings wrapped in woven pouches made of palm leaf. If you are interested in this delicacy, you just need to go to any local open-air food outlets, and you will most likely be able to find it due to its overwhelming popularity.

Roti canai

Roti Canai is a very popular bread delicacy in Malaysia. The word “roti” actually means bread in Malay while the word “canai” means spreading out which is the way the delicacy is being prepared. It is actually a kind of dough made using fat, egg, flour and water. This mixture is then kneaded, oiled and folded repeatedly before being left for a certain amount of time. Next, the dough will be fried with bit of oil on a flat frying pan. The finished product is bread which is flat and fluffy on the inside but crispy on the outside. It will then be served with spicy gravy such as dal or curry. Besides the traditional roti canai, there are also other types of roti which uses additional ingredients on top of those used for preparing roti canai such as roti telur (egg), roti tisu (tissue bread, which is very thin and normally filled with a thin layer of sugar and condensed milk), roti bawang (onion bread), roti cheese, roti pisang (banana bread), roti planta (contains margarine), etc. You can easily find these roti delicacies in most mamak stalls, Indian and Malay food outlets