The Rise in Popularity of Malaysia Food Blogs (Malaysian Food)

Malaysian Food
Malaysia is a diverse country that lies almost centrally in the South East Asia region, between its more popular neighbours, Thailand, Singapore, Indonesia, Vietnam and the Philippines.

What's in a Malaysia Food Blog? Malaysians love food, we eat day in day out, probably more than the recommended 3 times a day. Food is always on our mind, with people talking about their next meal before the current meal is over.

What makes Malaysia special is that it has 3 different races living together in one country, each with very different cultures and styles of food. It's because of this diversity that Malaysia has such a wide variety of foods and restaurants to choose from. In Malaysia, food is a very big part of the lifestyle and culture of the people.

And in the past few years, with the rise and popularity of the Internet, Malaysian food blogs are coming up in popularity, with people expressing their love for food and all things tasty with pictures, comments, videos and reviews on their personal blogs.

Perhaps the most popular food type in Malaysia is the humble street food where the original stall/outlet was probably on wheels, by the side of the road somewhere selling to passer-bys. There tends to be a lot of history behind alot of these simple street food stalls and with generations upon generations of people going there, they'll be around as long as someone takes over the stall again to sell to the next generation.

Malaysian food blogs are also starting to feature more Western influenced foods, such as western cafes, steak houses, Italian restaurants and even fusion foods. In and around themselves, these blogs are starting to get more attention from businesses and the media, with food bloggers being invited to more and more events and food tasting sessions.

As the Internet continues to become the definitive place to get information, the popularity of individuals expressing their ideas via the Web as a media source, the amount of food blogs is just going to keep on increasing.

If you're looking for a Malaysia Food Blog then check out Feedmelah.com! A new but rising Restaurant Directory and Food Blog for Malaysia. Finding somewhere to eat has never been easier!

Article Source: http://EzineArticles.com/?expert=William_Lee_Wei_
Malaysian Food

How to Eat More and Lose Weight? Essential Malaysian Food Tips and Guides (Malaysian Food)

Malaysian Food
Malaysian food is always fattening, high on calories and fat. Make a little adjustment to your eating habit. Not to say stop eating all your favorite food, but just once in a while you can have them. It will taste even better too. Many women out there want to stay in good shape but love eating to bits. Old habits are hard to change. We all know that and local food is delicious they are hard to resist!

How to Lose Weight With Our Eating Habits?

Losing weight is about determination and watching out your eating habit. Get working on a diet plan and follow them carefully. Change your eating habit to eating moderately, smaller portions but more meal intakes. Snacks in between meals are essential; to keep you full all the time so that you will not eat more the next meal. Remember, eat only healthy snacks. Munch on vegetables, fruits and nuts or whole grain crackers. These healthy snacks provide you with the energy you need all day long and to balance up your nutrition.

Eat when you feel hungry and not wait till the main meal comes. You will not be able to control you are eating this way. Eat at least 5 to 6 times a day with breakfast, snack in mid morning, lunch, tea time, dinner and supper. You can always skip supper if you want. Not only you get to lose weight, but you will stay in good health as well. You will get all the vitamins, minerals and nutrients you need. Avoid all sweet and sugary snacking as well especially dessert. The bring nothing but only harm.

Take nasi lemak, roti canai, curry puffs only when you are really craving for it. Take lots of water after taking them or unsweetened tea like English tea or green tea. Help yourself if you love yourself. Reduce the risks of getting heart disease, cancer and diabetes; the No. 1 killer in Malaysia.

CN Pong recommends to use 701Panduan, a Malaysia online business directory with comprehensive details with company info, Malaysia city guides and maps.
Log on to search for Malaysia food retailers shops and get free information on Malaysian food guides today.

Article Source: http://EzineArticles.com/?expert=CN_Pong
Malaysian Food

Malaysia Foods - Introduction of Malaysia Famous Food (Malaysian Food)

Malaysian Food
In the gourmet paradise of Malaysia, you can taste the various kinds of food, especially in Penang and Malacca. The population in Malaysia comprises the majority of Malay, Chinese, Indian and minority of others ethnic communities, where they are integrated together. Malaysia has many kinds of excellent and inexpensive food and restaurants almost everywhere in the towns and cities. There are many Malay, Indian, Chinese, Thai, Korea, Japan restaurants and many more. The food available here ranges from Malay food, Chinese food, Indian food and Straits Chinese food.

Penang was once the world merchant gathering port. Therefore the ingredients can be easily obtained. Malaysian cooking from different parts of the country, have different style and taste. Take for example the Straits Chinese food; those in Malacca prefer a sweeter taste. While in the Northern region, such as Penang, they prefer sour and spicier taste, due to influences by the Thai cooking styles. The spices are used not only as food seasoning, but they also contain some health benefits as well.


Popular Indian foods or dishes such as Flat Bread usually serve together with Pulling Tea. Most of the Indian food is usually hot and spicy. They are eaten with their hands and utensils are kept to a minimum.

Malay famous food is Steamed rice. Steamed rice is where white rice is steamed with coconut milk and serves with curry fishes, chickens, prawns, eggs, onions, cucumbers and spicy chili paste.





Chinese food is not so spicy compare to Malay and Indian foods. But cooking incorporates with different ingredients, seasoning and flavors. Very popular foods is Penang Fried Flat rice noodles which is stir-fried in a wok together with black soy sauce, chili, prawns, eggs, cockles and bean sprouts.



http://www.1asianfoods.com
By: Lau Chen Hung

Article Source: http://EzineArticles.com/?expert=Lau_Chen_Hung
Malaysian Food

Nasi Lemak, Roti Canai, Chicken Rice & Malaysian Food

Malaysian Food
Nasi Lemak
Rice cooked with coconut milk(cream) for traditional Malay dishes, is called Nasi Lemak.
Traditionally, it comes as a platter with cucumber slices, Ikan Bilis (small dried anchovies), roasted peanuts, hard boiled egg, and hot spicy sambal (traditional chili sauce), is the basic version. Nasi lemak can also come with any other accompaniments such as stir fried water kangkong (convolvulus), chicken, cuttlefish, cockle, beef curry and etc.
There are even Chinese version Nasi Lemak, which is usually non-halal, as sometimes pork is added. And also Vegetarian version Nasi Lemak, in which vegetarian ingredients replace the traditional ingredients.

Nasi Lemak is also considered National Dish of Malaysia, as the most widely eaten food in Malaysia. Not only for its inexpensiveness, but also because the basic version Nasi Lemak, which comes with only anchovies, hard boiled egg and sambal, is available everywhere and consumable by all ethnic groups.

Roti Canai
Is a type of flat-bread food widely consumed in Malaysia by all the ethnic groups, commonly sold in Mamak stalls (Tamil Muslim restaurants), Indian restaurants and Malay restaurants. For it's availability and popularity, it is claimed to be the second National Dish of Malaysia.
As the name implies, Roti canai is said to have been introduced by immigrant labor from Chennai, India (formerly known as Madras. However, the first instance of the use of the name Chennai is said to be in a sale deed dated August 1639 to Francis Day, an agent for the British where there is a reference to the place of the current Chennai) where a similar combination of parotta and dalcha - the accompanying lentil curry - is served.

Roti Canai is usually served with 'dhal' (lentil) curry, it can be taken with sugar or condensed milk.
There are numerous variations of Roti Canai to suite individual's taste, common variations include: Roti Telur, (with eggs), Roti Planta (stuffed with margarine and sugar), Roti Bawang (onion bread), Roti Sardin (stuffed with sardine), roti pisang (banana bread).
There are also a lot of different curries used besides dhal, such as Kari Ayam (chicken curry), Kari Daging (beef curry), Kari Kambing (mutton curry), Kari Ikan (fish curry), Kari Campur (mixed curry, mixture of dhals and curries can be selected)

Chicken Rice

Usually referred to Hainanese Chicken Rice, roots in Hainan Cuisine and it was introduced by Hainanese overseas Chinese. The most commonly served Chicken Rice is "White Chicken" and rice. Chicken Rice accompanied with Bean Sprouts is common especially in Ipon, a town in Perak Malaysia. Which contributes to a version called "Ipoh Chicken Rice". Whereas, "Roasted chicken" is another popular version of chicken rice widely consumed by Malaysian, as there is also Malay or Halal version Chicken Rice (Nasi Ayam), usually served with Roasted Chicken, and it is commonly available in Malay Restaurants or Stalls.

Nasi Lemak, Roti Canai, Chicken Rice are the three most consumed foods in Malaysian, for their convenient, fast, low prices and being accepted by most of the people. Making it the de facto traditional Malaysian Fast Food today.

Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. Malay version Chicken Rice is a good example of cross-culture influence, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste. Chinese Fried Rice and Noodles have been crossed with Indian and Malay tastes and thus Malay fried rice, fried noodles and Indian fried rice, fried noodles were born.

On top of the most widely consumed Nasi Lemak, Roti Canai and Chicken Rice, which represent Malay, Indian and Chinese cuisine respectively. There are also Nyonya food, Thai food and others.

Nyonya food
It was invented by the Peranakan people of Malaysia. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking.

Thai Food
It also features strongly in Malaysian cuisine, such as the most popular Tom Yam are widely available in various restaurants and stalls, especially in the northern region.

Other food
Such as those introduced by Filipinos (mostly in Sabah, a state in East Malaysian) and Indonesian migrants, also have their restaurants or stalls, catering to both their same ethnic group of clients and local clients. Being culturally close to Malaysia, a lot of Indonesian food have been accepted by Malaysians as a part of their daily dishes, like Satay (sate), Soto (food), Rendang (dry curry), Cendol (dessert) and others.

Tony Ng,

Contributor of Best Malaysian Food portal, at http://www.bestmalaysianfood.com/

Article Source: http://EzineArticles.com/?expert=Ng_Tony
Malaysian Food

Staple foods (Malaysian Food )

Malaysian Food


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