MALACCA TRADITIONAL FOOD
TABLE OF CONTENT HISTORICAL OF MALACCA.....01 ASAM PEDAS.....02 DODOL....04 GULA MELAKA.....06 CENCALUK.....08 BELACAN.....10 KUIH KERIA GULA MELAKA.....12
HISTORICAL OF MALACCA Malacca is a state in Malaysia located in the southern region of the Malay Peninsula, facing the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site since 7 July 2008. The state is bordered by Negeri Sembilan to the north and west and Johor to the south. The exclave of Tanjung Tuan also borders Negeri Sembilan to the north. Its capital Malacca City is 148 kilometres (92 miles) southeast of Malaysia’s capital city Kuala Lumpur, 235 kilometres (146 miles) northwest of Johor’s largest city Johor Bahru and 95 km (59 miles) northwest of Johor’s second largest city, Batu Pahat. 1
Asam Pedas Asam pedas is famous in Melaka. Call it asam pedas everyone knows it is popular in Melaka. The recipe for making it is not too complicated and not too easy. However, there are also in Melaka that have different asam pedas recipes. It’s up to each other’s tastes to make their cooking worse. 2
• 4 fish steaks • Juice from one lime • 1 tsp tamarind paste 200 ml water • 1 large onion or 8 shallots, roughly chopped • 3 cloves garlic, roughly chopped • 1 inch ginger, sliced • 1 inch galangal, sliced • 20 dried chillies, deseeded • Pinch of turmeric powder • 1 stalk lemongrass, bruised and sliced • 3 lime leaves, torn Another 400 ml water Ingredients Instructions: 1. Squeeze the lime over the fish and marinate with salt. Set aside. 2. Dilute the tamarind paste in 200ml of water. Strain. Set aside. 3. Boil the deseeded dried chillies for 5 minutes. Strain. 4. Blend into a fine paste: chillies, onion, garlic, ginger and galangal. In a wok or pot, heat the oil over a medium flame. 5. Add the blended paste. Saute until the paste thickens and the water has mostly evaporated, about 5 minutes. 6. Add the lemongrass and turmeric powder. Mix well. 7. Add the diluted tamarind paste. Mix well. 8. Add the 400ml water, salt and sugar. Let it boil for about 15 minutes. 3 https://www.cookmeindonesian. com/asam-padeh-asam-pedasmalay-tamarind-and-chilli-fishcurry/
Dodol Dodol is a type of food that can be categorized in the sweet food group (sweets). Dodol is very famous in Melaka. Making dodol can b e said to be extremely complicated. Many people always try to make it. But not all of that will produce high-quality dodol. Usually those who are adept at making this dodol consist of those who have aged. 4
• 75g palm sugar • 150g coconut milk • 75g glutinous rice flour • 50g water • 30g coconut oil (or vegetable oil) Ingredients Instructions: 1. 1 Palm sugar often comes in block, cut into small chunks with cleaver or use a vegetable grater to break down the sugar block before use. 2. Mix in palm sugar, water and coconut milk, stir well to dissolve the palm sugar. 3. Add oil and glutinous rice flour to the mixture, mix well and eliminating any lumps with a whisk. 4. Stir constantly over medium-low heat, it is completely cooked when a firm shiny paste formed. The entire cooking process for this recipe takes about 20-25 minutes. 5. The color will become darker when cool down. For storage, wrap with cling wrap and keep 5 https://mykitchen101en.com/homemadedodol-glutinous-rice-sweet/
Gula Melaka Palm sugar, also known as Gula Tuak, is one of the most abundant sources of sugar available in Melaka. This sugar is made from coconut nira water. Among the dishes from the type of kuih muih that use palm sugar such as kuih buah melaka (The Muar people call ‘Kelepon’), kuih bingka, apam gula melaka, kuih badak berendam, palm sugar pancakes, Cendol, Red rice porridge, kuih koci and more. 6
• Nectar from Palm Trees Ingredients Instructions: 1. Nira water is cooked and stirred for 4 hours in a large pan so that it does not settle and burn at the bottom of the pan. 2. Use a flame that is not too strong. When it thickens, the pan is lowered and stirred slowly until it thickens like fine sugar. 3. A sign of concentration is when the foam is hot enough and shaped like a senna flower. 4. A bamboo joint is used as a mold and allowed to freeze for 30 up to 50 minutes. 7
Cencaluk This food that was once pioneered by the Malay community is now loved by all walks of life, It is also a necessity or side dish when enjoying rice dishes and some even make mapi or jering as a side dish while eating cencaluk. Since it is made from fine prawns better known as prawns, cencaluk contains a high protein content. 8
• Shrimps (bubuk) must be very fresh • Salt • Sugar Ingredients Instructions: 1. Do not wash the shrimps. In order to make Cincalok shrimp must be very fresh. 2. Mix salt and sugar into the shrimps. Sugar must be more than the salt. 3. Keep the mixture overnight in the refrigerator or 24hrs. 4. The next day, cincalok is ready and can be transferred into 9
Kuih Keria Gula Belacan is a type of cooking ingredient made from compressed shrimp. This belacan is usually processed from shrimp and raw belacan has a strong smell and needs a good packaging or storage method to reduce the smell. Belacan in Malaysia has historically been produced since before 1805, according to William Marsden, the word belacan was found in his book ‘A dictionary of the Malayan language’ published in 1812. Belacan 10
• Shrimps (local name - bubuk) • Salt Ingredients Instructions: 1. Choose fresh and small shrimps. 2. Wash the shrimps clean with salt water if the shrimps are dirty 3. Then, mix the shrimps with salt. The right amount of salt will make the belacan last longer and will not produce bad smell. 4. Keep the mixture in a container or bucket over night wrapping it with a special transparent plastic wrapper. 5. On the next day, take it out and dry under the sun. This drying process would takes about 3 days depending on the weather. Keep them in the fridge end of each day and continue the drying process the next day. 6. Once it is semi -dried out, the dried shrimps are then blended or pounded into a paste before continue to be dried under the sun for a day or two. 7. The shrimp paste is then sliced into cubes or any shape you like. 11 http://www.recipies.50webs.com/ Belacan.htm
Kuih keria are Malaysian deepfried doughnuts that are made from sweet potatoes. After they are steamed and mashed, the potatoes are combined with flour to form a pliable dough that is then shaped into doughnut rings. Unlike other types of doughnuts, this version is not leavened, resulting in somewhat denser texture. After they have been fried, the doughnuts are usually sugar-glazed or generously coated in white or palm sugar. Kuih Keria Gula Melaka 12
• 400g sweet potatoes • ½ cup of plain flour • ½ tsp salt • ½ cup sugar • 2 tbsp water Ingredients Instructions: 1. Boil and mash sweet potatoes and set aside. 2. Add the salt and plain flour, and then mix well until you get a soft dough. 3. Take the dough and start making doughnuts. 4. Heat up oil over medium heat in the pan. Deep fry them until they turn a golden brown color. 5. Next, drain them on the paper towels. 6. Put sugar and water over medium heat in another pan. 7. Add the doughnut when the sugar has boiled and thickened, 13 https://asianinspirations.com.au/recipes/ kuih-keria/
Best Asam Pedas In Malacca https://anyflip.com/wamxk/hkfj/basic https://www.foodadvisor.my/best-assampedas-in-melaka https://en.wikipedia.org/wiki/Malacca