What food is Malaysia known for?

What is nasi lemak made out of?

Nasi lemak is a dish that comprises rice made fragrant with coconut cream and pandan leaves. A light meal that is believed to be Malay in origin, it is traditionally accompanied by fried anchovies, sliced cucumbers, fried fish known as ikan selar, and a sweet chili sauce.

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Malaysia is a multicultural and multiconfessional country, whose official religion is Islam. As of the 2010 Population and Housing Census, 61.3 percent of the population practices Islam; 19.8 percent Buddhism; 9.2 percent Christianity; 6.3 percent Hinduism; and 3.4 percent traditional Chinese religions.

But, generally speaking we eat rice, a lot of rice for breakfast, lunch and dinner. Breakfast, this is where there are a lot of variety. Some of us eat nasi lemak (rice cooked with coconut milk) with sambal (most of us eat this with chicken/egg/squid/clam). This is Malaysian favourite.

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Malays, Chinese, Indians and many other ethnic groups have lived together in Malaysia for generations. All these cultures have influenced each other, creating a truly Malaysian culture. The largest ethnic groups in Malaysia are the Malays, Chinese and Indians.

Malay women wear the baju kurung, a knee-length blouse worn over a long skirt. The blouse is long-sleeved and collarless, while the skirt, called a kain, has pleats on one side. A headscarf is sometimes worn with this.

Many Chinese can speak more than one Chinese dialect. The majority of Indians in Malaysia are Tamils, and they speak Tamil. Other Indian languages in Malaysia are Telugu, Malayalam, Hindi, Punjabi and Gujarati. The new generation of Indians have started mixing Malay and English words with their respective dialects.

Malay and Indonesian word for rice, featured in many Southeast Asian dishes. Nasi goreng, a popular rice dish often simply called nasi.

The ubiquitous nasi goreng (fried rice), considered one of Indonesia’s national dishes, it has rich variants, this one uses green stinky bean and goat meat.

Method

Put the coconut milk, ginger, lemongrass, rice and a pinch of salt in a large saucepan.

To make the sambal, heat the oil in a frying pan and sweat the onion and garlic for 5–7 minutes, until soft.

Meanwhile, to prepare the garnish, boil the eggs in water for 7–10 minutes; the yolks should be firm.

Laksa is a spicy noodle soup popular in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur).

vegetable laksa

1 tablespoon vegetable oil.

¾ cup store-bought laksa paste.

2 (400ml cans) coconut milk.

2 cups water.

1 kaffir lime leaf, thinly sliced.

1 long red chilli, sliced.

500g sweet potatoes, peeled and sliced.

3 (125g) bok choy, trimmed and quartered.

Place coriander, paprika, cumin and turmeric in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely. Place chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor.

Why this laksa ticks all the health boxes! You’ll cut the fat: Laksa is usually made from coconut cream or coconut milk, both of which are high in fat, particularly saturated fat. This gives you a healthy dose of fibre and antioxidant nutrients, such as beta-carotene and vitamin C.

How to put it together:

Step 1: Blend onions, chilies, garlic, lemongrass, tamarind and dried chilies into a paste.

Step 2: Add 5 tsp oil in a pan.

Tip: Always keep the flame on a low.

Step 3: Add tamarind paste, salt and sugar.

Step 4: Cook till the oil separates from the pan and floats to the top.

Method

Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised.

Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through.

Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.

Nasi goreng, literally meaning “fried rice” in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other

Mix together equal amounts of soy sauce and palm sugar (or brown sugar or molasses) and add any flavorings (sliced garlic or ginger, dried chiles, star anise, curry leaves). Bring to a boil, then simmer until the sugar is dissolved and the liquid is viscous (10 to 15 minutes).

If you can’t find kecap manis, you can make your own. Simmer soy sauce and palm sugar or brown sugar together until the mixture turns to syrup. Or mix one part molasses with two parts soy sauce. Here’s another recipe that adds the flavor of lemongrass, garlic and star anise.

Kecap manis (Indonesian sweet soy sauce), also known as ketjap manis, is a thick soy sauce sweetened with palm sugar. It’s used to flavor various hot and cold Indonesian dishes and is used as a condiment and marinade.