Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour. Quality Indian basmati is used in biryani dishes due to its long grained shape, fragrance and delicate flavour. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.
A popular dish based on rice is Nasi Lemak, rice steamed with coconut milk to lend it special fragrance, and served with fried anchovies, peanuts, sliced cucumber, hard boiled eggs, and a spicy chili paste known as sambal. For a more substantial meal, nasi lemak can also be served with a choice or curries, or a spicy meat stew called rendang. Of Malay origin, it is often called the national dish, and a national heritage of Malaysia. Nasi lemak is not to be confused with Nasi Dagang sold in the east coast of Malaysia, Terengganu and Kelantan, although both dishes can usually be found sold side by side for breakfast. However, because of the Nasi Lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day. The mamak variety of "sambal" tends to be a bit more spicy, whereas the Malay version of "sambal" in a nasi lemak tends to be on the sweet side.
Noodles are another popular food. Noodles such as "Bi Hoon (米粉), " (rice vermicelli), "Kuay Teow, " (soft fluffy flat rice noodles made of rice and translucent white in colour), "Mee (面), " (yellow noodles), "Mee Suah(面线), " (very fine wheat vermicelli), "Yee Meen (伊面), " (pre-fried noodles), "Langka (冬粉), " (transparent noodles made from green beans), and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal.
Indian style bread such as roti canai, thosai, idli and puri are commonly eaten by most Malaysians as part of breakfast. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance in the last generation.
Malaysian Food
No comments:
Post a Comment