The Characteristic.Malay cuisine is the ethnic cuisine in Malaysia, Brunei, Philippines (mostly Southern), Indonesia (West Kalimantan and parts of Sumatra and), Singapore and Southern Thailand. Different regions are all known for their own unique signature dishes such as Perak and Pahang for their gulai tempoyak. Kelantan and Terengganu for their Keropok lekor, Kerabu rice and Dagang rice. Malacca for its spicy soup (Asam Pedas). Negeri Sembilan for its coconut milk-based cooked dishes. Kedah for its northern-style sour dish (Asam laksa). Brunei for its famous unique Ambuyat dish. Riau for their delicious patin fish (pangasius fish) dishes, patin fish soup (gulai ikan patin) and patin fish spicy soup (Asam Pedas ikan patin). Medan North Sumatra area is well known for their crab soup (Gulai Ketam) and Teri Medan fried rice. The main structure in traditional Malay cuisine is the wide use of herb and spices. In giving the Malay dishes their rich and creamy character, coconut milk is important. The foundation is shrimp paste (belacan) which is widely used as a base for spicy paste. It’s kind of a condiment or rich sauce made from belacan, chili peppers, onions and garlic to be eaten with the raw vegetable and local salad. Malay cuisine cooking also use a lot of galangal and lemongrass.
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