FOOD By : Nurrin Fitriah Binti Mohammad Danial (PBA23044) Siti Zulaikhah Aimah Binti Mohd Suailie Abdullah (PBA23072) Lecturer name : Sir Mohammad Mokhtie Bin Ahmad Najid
ABOUT FOOD Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
LOCAL FOOD IN MALAYSIA Malaysian food today generally draws from the culinary traditions of its three main ethnic groups: the Malays, the Chinese (who mostly migrated from the eastern coastal provinces of Guangdong and Fujian) and the Indians (who mostly migrated from Tamil Nadu). Fusion food is the way of life around here. Malaysian food borrows culinary influences from a wide range of sources, which sometimes makes what counts as ‘local’ or ‘Malaysian’ a passionately contested issue (even before the advent of social media). The next page will show among the most popular food in Malaysia.
NASI LEMAK This Malay dish is considered to be the national dish (nasi is the Malay word for rice). It looks simple, but each component requires a significant amount of preparation. The rice has to be cooked carefully with coconut cream (santan) and pandan leaves. It is traditionally served with fried anchovies (ikan bilis), boiled egg, cucumber slices and sambal (a spicy chili-based paste).
LAKSAM This dish can be eaten any time of the day, but most Kelantanese eat it for breakfast. It is made from flat rice noodles topped with a thick, fish-based coconut milk gravy and served with ulam (raw herb and vegetable salad) and sambal. Because the gravy is so thick, laksam is traditionally eaten with the hands, although most people use utensils these days.
Nasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Southern Thailand territory of Pattani, Yala and Narathiwat. NASI DAGANG
This dish is especially popular in the Temerloh district of Pahang. The primary ingredient is patin fish, cooked with tempoyak, a fermented durian paste created by removing the durian flesh from its seeds, adding a pinch of salt, and allowing it to ferment for three to five days at room temperature.The traditional Pahang Tempoyak recipe for Patin fish omits the use of onions, lemongrass, torch ginger flower, and garlic. Patin Tempoyak is commonly served with steamed rice and veggies on the side. IKAN PATIN TEMPOYAK
This iconic dish is a must-try when in Penang. It’s a sour and spicy fish-based soup served with thick rice noodles, cucumbers, onions, and herbs. The broth is made with tamarind, ginger flower, and mackerel, giving it a unique tangy flavour that will tantalize your taste buds. ASAM LAKSA PENANG
Fish curry is a common dish in Malaysia, which can be found almost anywhere. However, gulai temenung, or mackerel curry, is an all-time favourite Kedah’s dish. Since the fish is small, it is usually priced according to the quantity of fish. Served with hot white rice, sambal belacan and fresh ulam–a complete hearty meal to keep you satisfied. GULAI TEMENUNG
A staple dish among the Malay community inspired by spicy Minangkabau flavours, masak lemak cili padi is usually made by cooking fish, seafood, meat (usually chicken), smoked meats and fish, eggs, mushrooms, and/or vegetable in coconut milk blended with turmeric and ground cili padi. MASAK LEMAK CILI API
Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. Then the dish was upgraded by adding prawn, meat, fish cakes and vegetables. Special variants were then created with the additional ingredient of giant freshwater prawn, lobster or even cattle's thighbone, which is fondly dubbed as Gear Box MEE BANDUNG
A simple noodle dish that is available for breakfast, lunch, and dinner, kolo mee consists of yellow egg noodles tossed in a light sauce before it is served with slices of barbecued pork (char siew), chicken cutlets, or minced meat. Non-halal versions might also contain lard. The dish usually comes in two flavours - plain or seasoned with red sauce. You could also request for it to be seasoned with soy sauce or - in certain places - black vinegar. KOLO MEE
Ambuyat is a starchy dish from the sago palm tree trunk served with various side dishes such as fish or vegetable stews. Eating ambuyat does require some practice and technique due to its sticky texture. We used the chandas (the long bamboo stick) to scoop it up, then twirled and wrapped the strand of ambuyat around the stick. AMBUYAT