MALAYSIANFOOD Local Food ALL STATE YUMMY& DELICIOUS RM12 00 SEMENANGJUNG RM 15 .00 SABAH&SARAWAK 9 DECEMBER 2023 For those who love to eat! INSIDE Laksa,Keropok Lekor, Chicken Pasoh,Ambuyat Laksa,Keropok Lekor, Chicken Pasoh,Ambuyat M A L A Y S I A N F O O D
OUR MENU THE TABLE OF TRADISIONAL FOOD PAGE LAKSAM NASI DAGANG & KEROPOK LEKOR CENDOL, PASEMBOR & PENANG LAKSA NASI KANDAR 06 07 NASI AMBENG 03 KACANG POOL 04 LAKSA JOHOR 05 01 02 08 09 10 SARAWAK LAKSA AYAM PASOH AMBUYAT 11 KUIH CINCIN 12 13
Flat Noodles 500g rice flour 1litre warm water 1tsp oil Gravy 500g shallots 8cm young ginger 5cloves garlic 1tbsp oil1litre coconut milk 150g sugar 600g ikan kembong (Indian mackerel)steamed, deboned and flakedsalt and pepperto taste WHAT IS LAKSAM? LAKSAM INGREDIENTLAKSAM is traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces. The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal. Laksam is traditionally enjoyed as a warm, hearty breakfast. BY ALLEYA 01
KEROPOK LEKOR NASI DAGANG This flavorful Malaysian dish consists of rice that is steamed in coconut milk and usually served accompanied by spicy fish curry. It is traditionally associated with eastern parts of the country, primarily the regions of Kelantan and Terengganu, along with Southern Thailand. Depending on the area, nasi dagang can be prepared with husked red rice or the combination of jasmine and glutinous white rice. It is enjoyed as a hearty breakfast that comes served doused in flavor-packed fish curry, and it is usually complemented by pickled vegetables, hard-boiled eggs, toasted coconut, sambal, and fish crackers. Keropok lekor is a traditional Malay fish cracker snack originating from the state of Terengganu, Malaysia. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and gives off a fishy taste and smell which becomes more prominent as it cools down after frying TERENGGANU FOOD BY ALLEYA 02
NASI AMBENG 03 WHAT IS NASI AMBENG? Johor food is heavily influenced by Javanese cuisine such as ambeng rice, lontong and also ungkep. The uniqueness of nasi ambeng is in terms of how it is served. Usually it is served in a talam to be eaten with four people. Ambeng rice is usually served with fried noodles, chicken or fish, fried sambal, coconut flakes, mixed fried vegetables and even dried fish. BY FIRZANAH
ABOUT KACANG POOL K A C A N G P H O O L One cannot discuss Kacang Pool without mentioning its versatility. It can be enjoyed in various ways, making it a staple for breakfast, lunch, or dinner. Whether paired with crusty bread, rice, or eaten on its own, Kacang Pool adapts to different preferences and occasions. What adds to the charm of Kacang Pool is the communal aspect of its consumption. It is a dish that brings people together, fostering a sense of community and shared joy. Families and friends gather around a steaming pot of Kacang Pool, creating lasting memories and reinforcing the cultural significance of this beloved dish. Kacang Pool is more than just a dish; it's a flavorful journey through the culinary landscape of Malaysia. This hearty and wholesome dish has its roots deeply embedded in the cultural tapestry of the country, specifically in Johor Bahru, where it is considered a local delicacy. At first glance, Kacang Pool may seem like a simple beanbased dish, but its complexity lies in the harmonious blend of diverse flavors and textures. The dish typically features a thick, savory sauce made from mashed fava beans, infused with a medley of aromatic spices. These spices, often including cumin, coriander, and turmeric, contribute to the rich and robust flavor profile that sets Kacang Pool apart. BY FIRZANAH 04
What is laksa Johor ? LAKSA JOHOR Laksa Johor is a Malaysian dish hailing from the state of Johor. It stands out with its use of spaghetti instead of traditional rice noodles. The hearty gravy is made with fish, coconut milk, and various spices, giving it a rich and aromatic flavor. It's a delightful blend of influences! Ingredients: 500g spaghetti 300g mackerel or any firm white fish 200ml coconut milk 1 cup tamarind juice 1 cup water 4 tbsp chili paste 2 tbsp dried shrimp paste (belacan) 1 onion, finely chopped 3 cloves garlic, minced 2 stalks lemongrass, bruised 3 kaffir lime leaves Salt and sugar to taste Cooking oil ingredients of laksa johor Laksa Johor also features a variety of toppings, including shredded fish, prawns, cockles, and herbs. The use of spaghetti instead of rice noodles is said to have been influenced by Italian cuisine, introduced during the colonial period. FOOD By firzanah 05 NO FORK OR SPOON NEEDED
pulau pinang food food BY FARZANA Penang's cendol is a culinary gem, a symphony of flavors and textures. The green pandan-infused jelly threads, the creamy coconut milk, and the rich gula melaka syrup come together in perfect harmony. Each spoonful is a refreshing burst of sweetness, a delightful escape into Penang's vibrant street food culture. Whether enjoyed in the lively hawker stalls of Georgetown or a hidden gem off the beaten path, Penang's cendol is a treat for the senses that leaves a lasting impression. Pasembor is a Malaysian salad or snack originating from Penang. It typically consists of a variety of ingredients such as shredded cucumber, jicama, tofu, turnip, bean sprouts, and prawn fritters, all served with a spicy and flavorful nut-based sauce. Pasembor is known for its diverse textures and taste sensations, blending crispiness, creaminess, and spiciness in each bite. It's a delightful street food option in Malaysia. CENDOL PASEMBOR What makes Penang laksa truly special is its vibrant medley of flavors. The rich, sour tamarind base harmonizes with lemongrass, giving it a citrusy zing, while the chili provides a bold kick. The rice vermicelli absorbs this symphony, creating a perfect balance of tangy, spicy, and savory notes. Topped with prawns, shredded mackerel, cucumber, and mint, it's a delightful journey for your taste buds. The unique blend of ingredients reflects the cultural tapestry of Penang, making it a culinary masterpiece that stands out in Malaysia's diverse food landscape. PENANG LAKSA 06 • • •
PULAU PINANG FOOD nasi kandar BY FARZANA 07 Nasi Kandar is a Malaysian dish that originated from Penang. It involves steamed rice served with a variety of flavorful side dishes and curries. The name "nasi kandar" is derived from the historical practice of hawkers carrying food on a pole (kandar) balanced on their shoulders. The dish often includes choices like curried meats, vegetables, fried seafood, and different gravies, allowing diners to mix and match for a satisfying meal.
sarawak sarawak sarawak food Sarawak, a Malaysian state in Borneo, stretches along the northwest coast of the island, including many beaches in the South China Sea. It is famous for the rugged rainforest in its interior, many of which protect the park. The capital, Kuching, is a bustling city located on the Sarawak River. Sarawak is also known for having famous special foods such as sarawak laksa. SARAWAK??? ~~~ BY SAFIA 08
250g rice vermicelli (1 packet) 200g Sarawak laksa paste 300g beansprouts 300g prawns 250g chicken breast meat 1 litre water 150ml coconut milk 2 eggs 5 calamansi/lime (sliced in halves) 1 tbsp salt (to taste) 1 stalk coriander leaf (chopped for garnish) 1-2 red chillies (sliced for garnish) The e v e r -popul a r and ubiqui tous S a r a w ak L aks a i s one of the many diff e r ent t ype s of l aks a di she s in M a l a y s i a , a l l of w hi ch a r e a t ype of spi c y noodl e soup di sh s e r v ed w i th a v a r i e t y of cooked chi cken, pr a w ns or s e a food. I t i s one of the s i g na tur e di she s of kuchin g , w hi ch i s unique compa r ed to othe r l aks a di she s in the count r y be c aus e the broth ha s the pe r f e c t bl end of spi c ine s s ,he rbs and t an g ine s s bl ended w i th the l i g ht c r e amy t a s t e of coconut mi lk. S a r a w ak L aks a i s a noodl e soup tha t i s made up of s e v e r a l component s , e a ch w i th i t s unique fl a vour and t e x tur e . The soup i s t ypi c a l l y made us in g a combina t ion of chi cken and pr a w n s tock, w hi ch g i v e s i t a r i ch and s a vour y fl a vour . sarawak laksa ? what is ~~~ BY SAFIA 09 INGREDIENT
5 slice Chicken Breast 1 Hollowed Bamboo Stick 3 cm Ginger 2 cloves Garlic 3 cm Galangal 2 Stalks Lemongrass 1 Stalk Tepus 10 pcs Kesum Leaves 50 g Cassava leaves Chicken Pasoh Chicken pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of chicken pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Chicken pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. recipe ~~~ BY SAFIA 10
Ambuyat Kuih Cincin SABAH FOOD ~~BY AMYLEA 11
1 1 lb sago starch/potato starch/tapioca starch 2 1/2 cups of water 1 thai chili pepper 1 tbsp shrimp taste 1 tbsp dried shrimp 1 tbsp durian salt WHAT IS AMBUYAT? INGREDIENT Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local specialty in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut. With regards to the taste of Ambuyat dish, honestly it has a bland taste. And it is the reason why this dish is served with Cacah or an Ambuyat's dip and some other side dishes. If you will also try Ambuyat for the very first time, I recommend that you eat it with a good dip. to anyone who has never tried it..you are recommended to taste this food..this food is guaranteed to be delicious this food should be swallowed not chewed like rice ~~ BY AMYLEA 12
THE INGREDIENTS Rice flour Sugar Water Coconut palm sugar Brown sugar Fine salt Cooking oil ~~ BY AMYLEA 13
KUIH CINCIN?WHAT IS Kuih cincin literally translates to “ring cake”, but I think it’s more suitable to be categorized as a cookie / biscuit. The distinct shape of kuih cincin is its resemblance with the round outline of a flower drawing. The cookie has a pleasing sugary aroma with a hint of coconut. generally this ring cake has hard (iranun style) and soft (brunei-malay style) version This ring cake should have strong teeth because this cake is a little hard..it is also crispy and delicious when it hits your throat ~~ BY AMYLEA 14
BY FARZANA K C A C E N D O L C A H K Y Z L K N A H C I U A S H M A K L A C B M Y Q T S S A N K L B A J K I A K CENDOL LAKSA JOHOR KACANG POOL AMBUYAT G E A U E H I D M S P N M Y B G M A X A O P N A A B V G S J O A E T U A E A W O L S M B U P Q N Q H Find the words below in the word search. PASEMBOR LAKSAM NASI DAGANG CHICKEN PASOH A O A R N N D G Y O H H P A S E M B O R MALAYSIAN FOOD WORD SEARCH
EDITORIAL TEAM NORFARZANA BINTI HELMI BPN230510025 NORFIRZANAH BINTI HELMI BPN230510028 NURUL ALLEYA NATASYA BINTI MAZLAN BPN230510017
SAFIA HANIM BATRISYA BINTI MOHD SHUKRI ^-^ BPN230510020 AMYLEA FARHANA BIINTI MUHAMMAD AIMAN BPN230510018