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Malaysian Cuisine


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#91 Pan

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Posted 04 June 2004 - 12:04 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

Edited by Pan, 04 June 2004 - 12:05 AM.


#92 tan_cl

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Posted 04 June 2004 - 12:50 AM

My favourite beriani - (not going to get into the debate of whether or not it's truly Malaysian - Mamak-style or Indian-style or Arab-style) no longer exists - I use to go to Kassim's along Jalan Tuanku Abdul Rahman back in the late 70's/early 80's - each plate was huge, with a chunk of mutton buried inside the rice . The biggest treat was to be able to sit in the air-conditioned dining room on the third floor, away from the "plebs" on the ground floor! Then one day, I realised it had disappeared and there was, instead a Restoran Bismi there. Bismi is about the closest I can get to that style of nasi beriani now. I know a lot of people say that Insaf - those two Mamak restaurants on the opposite side of Jalan TAR - is good but I've always found their rice a bit too oily.
Have also heard about this mythical place in the back streets of Jalan Masjid India where they cook the meat with the rice in huge tin cauldrons and dole it out at lunch-time to a long queue of diners.......but haven't found it yet.

#93 Shiewie

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Posted 04 June 2004 - 01:06 AM

Nicely put Pan :biggrin:!

Actually Hainanese Chicken Rice as we know it is a Malaysian / Singaporean dish ... though derived from the Hainanese Wenchang chicken.

One of my cousins followed her mum and grandad to on a visit to her ancestral village in Wenchang District on Hainan Island and she reported back that although Wenchang chicken (the poached chicken) is commonly found all over the island, it's always served with with plain rice and never with the rice cooked in chicken broth :wink: .

There's also Mee Goreng Mamak ... think that's uniquely Malaysian too no?

#94 Pan

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Posted 04 June 2004 - 02:07 AM

I would guess it is! :biggrin:

#95 JustKay

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Posted 04 June 2004 - 05:39 AM

I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

Indeed. You have best describe Malaysian cuisine. :biggrin:

I've had sambal belacan in Indonesian Restaurants and theirs taste better, I think. My (former) Indonesian maid boiled all the ingredients first. While yet another maid, fried the sambal for a short time after being made. My Mom never put anything else besides roasted belacan and chillies (and calamansi juice, and salt of course) in her sambal belacan while my MIL always add some small red onions.

The Beryani Gam Johor is derived from Handi Beryani, which has fruits and nuts in the rice and the seasoned meat is buried within the rice and the whole thing is then steamed in huge clay pots which is sealed with dough. The rice is cooked when the dough is cooked.

Shiewie - do any Chinese restaurants offer Nasi Beryani?

What about Nasi Lemak? Is that truly Malaysian? I think there is a dish in the Pihilippines where the rice is cooked in coconut milk? But not the sambal and the fried anchovies and other condiments that go with Malaysian Nasi Lemak though.

Edited by kew, 04 June 2004 - 07:12 AM.


#96 Shiewie

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Posted 04 June 2004 - 08:33 AM

Shiewie - do any Chinese restaurants offer Nasi Beryani?

Don't think so... but there is a mamak eatery in PJ (SS2) where the chef-owner is of Chinese descent (there was a write-up on it in The Star some time back) and I suppose they must serve Beryani :raz: :biggrin:.

#97 trillium

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Posted 04 June 2004 - 09:01 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

My grew-up-in-Thailand friend says the Thais do a nearly identical dish to Hainanese chicken rice found in S'pore, but it goes by the name of chicken fat rice. I think the chilli prep is different though.

regards,
trillium

#98 JustKay

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Posted 04 June 2004 - 04:45 PM

And the Thai's have "Muslim Pan-Fried Bread" which is the Malaysian Roti Canai.

#99 Pan

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Posted 04 June 2004 - 05:05 PM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

Which of those dishes are not Malaysian, as far as a Singaporean is concerned?

And since you brought it up, are there any Singaporean dishes which are uniquely Singaporean and not served in Johor?

#100 Shiewie

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Posted 05 June 2004 - 11:05 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

My grew-up-in-Thailand friend says the Thais do a nearly identical dish to Hainanese chicken rice found in S'pore, but it goes by the name of chicken fat rice. I think the chilli prep is different though.

regards,
trillium

I think someone posted a link in one of the other threads to an article about the Hainanese community in Thailand ... so it's likely a similar dish morphed out from the Hainanese community there :biggrin:...

#101 Shiewie

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Posted 05 June 2004 - 11:12 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

Which of those dishes are not Malaysian, as far as a Singaporean is concerned?

And since you brought it up, are there any Singaporean dishes which are uniquely Singaporean and not served in Johor?

Actually I'd been wondering when this was going to come up :laugh:.

To me, Malaysian and Singaporean cuisines are essentially the same with some slight regional differences ... just like its people :wink:.

#102 trillium

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Posted 07 June 2004 - 09:40 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

Which of those dishes are not Malaysian, as far as a Singaporean is concerned?

And since you brought it up, are there any Singaporean dishes which are uniquely Singaporean and not served in Johor?

Actually I'd been wondering when this was going to come up :laugh:.

To me, Malaysian and Singaporean cuisines are essentially the same with some slight regional differences ... just like its people :wink:.

I'd agree with Shiewie. I wasn't saying they aren't Malaysian, just that they're considered Singaporean too. Soley Singaporean? I don't think so... fish head curry? roti john? I think these are in Malaysia too, right? Hmmm... maybe the Singapore Sling! Wait, that's for the cocktail forums.

The fun part about the regional differences is that something very subtlely different to me (like a curry and coconut-based laksa) will taste completely "wrong" to my partner. He'll dismiss it as "Malaysian"... while my best bud from Malaysia will get all huffy if he says nasi lemak is a Singaporean specialty. I'm no fan of misplaced nationalism, but I think it's at its most charming and fun when it's defense of regional differences in food.

regards,
trillium

Edited by trillium, 07 June 2004 - 09:40 AM.


#103 trillium

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Posted 07 June 2004 - 09:42 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

My grew-up-in-Thailand friend says the Thais do a nearly identical dish to Hainanese chicken rice found in S'pore, but it goes by the name of chicken fat rice. I think the chilli prep is different though.

regards,
trillium

I think someone posted a link in one of the other threads to an article about the Hainanese community in Thailand ... so it's likely a similar dish morphed out from the Hainanese community there :biggrin:...

Yup. Just pointing out you can't really call Hainanese chicken rice solely a Malaysian dish!

regards,
trillium

#104 Shiewie

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Posted 07 June 2004 - 07:55 PM

The fun part about the regional differences is that something very subtlely different to me (like a  curry and coconut-based laksa) will taste completely "wrong" to my partner.  He'll dismiss it as "Malaysian"... while my best bud from Malaysia will get all huffy if he says nasi lemak is a Singaporean specialty.  I'm no fan of misplaced nationalism, but I think it's at its most charming and fun when it's defense of regional differences in food.

:laugh: :laugh: Yeah and it's funny how this never ends - I guess the tastes that people grew up with are the fondest in their hearts :smile:. My eighty two year old uncle who's lived in Singapore for more than three-quarters of his life and who holds a Singaporean passport still complains about the "bad" hawker food in Singapore :shock: (I wouldn't call it bad, just different but I guess they are niggling differences to him) and still has to get a fix of his favourites each time he comes to KL every few months :biggrin:. But then those from Penang also complain that the KL hawkers can't get it right either :biggrin: :wink:.

#105 Pan

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Posted 07 June 2004 - 10:09 PM

I wasn't saying they aren't Malaysian, just that they're considered Singaporean too.

I never meant to suggest they weren't, though. A lot of Malaysian dishes come from elsewhere or are also cooked elsewhere. We could make a very long list of those.

#106 Pan

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Posted 07 June 2004 - 10:12 PM

[quote name='trillium' date='Jun 7 2004, 12:42 PM'] [quote name='Shiewie' date='Jun 5 2004, 10:05 AM'] [quote name='trillium' date='Jun 5 article about the Hainanese community in Thailand ... so it's likely a similar dish morphed out from the Hainanese community there :biggrin:... [/QUOTE]
Yup. Just pointing out you can't really call Hainanese chicken rice solely a Malaysian dish!

regards,
trillium [/quote]
Obviously not! It's of Hainanese origin, right? :laugh:

I suspect that if we tried to make a list of exclusively Malaysian dishes, we might well be left with only some regional dishes from the northeast and such-like.

#107 spinoza

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Posted 08 June 2004 - 03:20 PM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

Which of those dishes are not Malaysian, as far as a Singaporean is concerned?

And since you brought it up, are there any Singaporean dishes which are uniquely Singaporean and not served in Johor?

Singaporean char kuay teow is Singaporean. I don't think they serve it sweet in Johor.

Is chwee kueh Singaporean as well?

#108 spinoza

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Posted 08 June 2004 - 03:28 PM

I have a theory that chicken chops are indigenous to Malaysia

I have never found a chicken chop in the UK or Europe

Much less anything like the Hainanese chicken chops they sell in Seremban

Or near UOB bank in KL city centre

#109 trillium

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Posted 10 June 2004 - 09:20 AM

kew:

I have no idea as to what single dish is truly a bona-fide Malaysian dish.


I would say that sambal belacan is Malaysian, but it's quite difficult to draw a hard line between Malaysia and Indonesia, given the amount of shared history and movement of people and goods throughout the region. But that's ultimately my point: Malaysia and Malaysian cuisine are a product of the meeting of diverse influences. Malaysian cuisine is an example of a spectacularly successful fusion of cuisines. And that's why Roti Canai, Hainanese Chicken Rice, and Kangkung Belacan are all Malaysian.

I know a Singaporean who would argue with you over that claim... or is Singapore just getting lumped into Malaysia (hee hee)?

Which of those dishes are not Malaysian, as far as a Singaporean is concerned?

And since you brought it up, are there any Singaporean dishes which are uniquely Singaporean and not served in Johor?

Singaporean char kuay teow is Singaporean. I don't think they serve it sweet in Johor.

Is chwee kueh Singaporean as well?

Hey, we may have found one! Char kway teow...now I'm hungry.

A funny story about Malay vs. S'pore food. I have Mrs. Leong's Best of Singapore Cooking and really love it. When the partner went back home I asked him to pick up her Best of Malaysia Cooking because I wanted that one too. When he got back and I flipped throught the pages it was the identical cookbook, just with a different cover. Very funny.

regards,
trillium

#110 Packo

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Posted 15 June 2004 - 12:18 PM

Markk - check out my website www.malaysianfood.net
It's all about Malaysian food!

#111 Peter the eater

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Posted 27 July 2008 - 06:16 AM

Bump.

Can somebody tell me about this product? It's very thick, tastes like caramel soy sauce and the bottle says "Product of Malaysia":

Posted Image
Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?

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#112 markemorse

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Posted 27 July 2008 - 06:42 AM

Bump.

Can somebody tell me about this product? It's very thick, tastes like caramel soy sauce and the bottle says "Product of Malaysia":

Posted Image

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Looks like kecap manis....

#113 kermie

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Posted 27 July 2008 - 09:35 AM

malaysian food is my favourite!

beef rendang
roti prata (the flakey pastry kind not like a chapati) - more singaporean?
yes, the dark mee goreng (still trying to get the recipe for the yellow hokkien noodles)
nasi lemak for breaky - yum - coconut rice with anchovy, peanut, egg, chilli etc

#114 SheenaGreena

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Posted 17 November 2009 - 08:46 PM

I recently made an awesome Malaysian style curry from some Southeast Asian cookbook I have laying around the kitchen. It's amazing how different fresh homemade curry tastes from the store bought stuff.

I chopped up chiles, lemongrass, fresh galangal and turmeric, ginger, garlic, shallots, and added tomato paste. Then I added a touch of fish sauce for saltiness since I didn't have any shrimp paste. I also added some lime zest and juice for flavoring. I then pounded them in a mortar and pestle in the backyard (didn't want to make a mess in the kitchen!) and finished it off in the food processor.

10522_153612402201_518117201_3096768_6449682_n.jpg
10522_153612707201_518117201_3096769_4405861_n.jpg

Then I schmeared it on some chicken thighs and grilled them up.
10522_153613402201_518117201_3096773_2677038_n.jpg
10522_153613867201_518117201_3096774_1497205_n.jpg

I also made a lovely cucumber/coconut milk side salad that went really well with the spicy flavors.
10522_153613132201_518117201_3096771_7855996_n.jpg

I can't wait to try this recipe again (:
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#115 heidih

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Posted 09 March 2010 - 04:34 PM

Sheena- as the weather warms up that combination of spice paste grilled chicken and cucumber salad sounds inviting. Can you give us a brief description of how the cucumbers were dressed? I have never used coconut milk with them.

#116 egale

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Posted 10 March 2010 - 01:18 PM

I second the request. Also, do you happen to remember the name of the Southeast Asian cookbook you used for the curry paste?

#117 SheenaGreena

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Posted 18 March 2010 - 10:12 PM

Can't find the curry recipe (still looking for that), but I found the recipe for the cucumber salad. I got the recipe from one of those books that you get in the $5 section of Border's. The cookbook is cheap, but the recipes are pretty darn good. Although I should add that this was missing something (probably a tiny bit of sugar and some fish sauce).

The cookbook is: "The Cooking of Malaysia & Singapore" by Ghillie Basan

1 cucumber, peeled, seeded, sliced
4 shallots, thinly sliced
1-2 chilies thinly sliced
4 tbsp coconut milk
1-2 tsp toasted and ground cumin seeds
salt
1 lime

toss all together, reserving half of the cumin to sprinkle on top of the salad before serving.
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#118 SheenaGreena

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Posted 18 March 2010 - 10:18 PM

YAY found the curry paste recipe and it was from the same cookbook.

I threw all these ingredients into the food processor, but added a little more of some things to taste like more tomato paste, and I added fish sauce instead of boring ol' salt.

4 shallots
4 garlic cloves
1 oz fresh ginger
8 chiles
1 lemon grass stalk
2 tbsp oil
1 tbsp tomato paste
2 tsp sugar
juice of 2 limes
salt and pepper to taste (did not add this, just added fish sauce to taste instead)

For some reason I found a lot of fresh galangal and turmeric so I decided to add a bit of that to the paste as well. I actually made this paste a few months ago and I still have some leftover in my fridge. It's still fresh and on occasion I like to smear a bit of it onto hard boiled eggs. For some reason, I really like the combination. It also freezes very well and would probably be great smeared on chicken, beef, pork, and shrimp

should add that the recipe says to marinate for 2 hours, I suggest doing it overnight or for longer than 2 hours, because it wasn't enough. Oh and add some coconut milk or yogurt too if you want it a little richer.

ENJOY...sorry it took me so long to respond (:

Edited by SheenaGreena, 18 March 2010 - 10:19 PM.

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#119 egale

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Posted 19 March 2010 - 10:33 AM

Sheena, thanks! By the way, you got a great deal on that book. I just checked on ecookbooks.com and it's listed at $23.09!

You sound like a great cook judging from your ability to add things like tumeric and galanga without a recipe to provide guidance with amounts. I have fresh tumeric growing and the last time I "just added some" to a curry I put in too much and the curry got really bitter. The fresh tumeric smelled so magical that I just couldn't stop myself. Lesson learned: don't trust my nose!

Thanks again.

Ellen

#120 SheenaGreena

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Posted 21 March 2010 - 08:13 PM

I learn through trial and error, and for all the times I make a great meal I always make something that turns out crappy. Only way to learn right? Yeah I only used a teeny teeny bit of turmeric because I just wanted to add color and I added way more galangal...tastes a little like ginger so I used it as such.

Yup, it always helps to check out the bargain cookbooks of any store. I found some good finds there, but I usually stick with the non western cookbooks.
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