Mpu Folio Tradition Food

MALAY FOOD
INDIAN FOOD
A typical Indian dish is likely to be redolent with curry leaves, powdered
spices and containing fresh coconut in various food. Ghee is widely used in
Indian cooking style, which ghee sometimes will be replaced with cooking
oil. Before meal, it is customary to wash hand as cutlery is often not used
while eating, with the exception of a serving spoon for each respective dish.
Chettinand cuisine is region from Tamil Nadu. It is very popular and
available at specialist restaurants. Indian cuisine as it is heavily based on
robustly spiced meat preparations. Coconut milk is eparingly used in favour
of liberal quantities of onions and tomatoes to flavor and thicken curries.
Other than that most of the chetinand food are eaten with rice and rice based
accompaniments such as Thosai, appams, idiyappam, and idlis.
Indian cuisine encompasses a wide variety of regional cuisines native to
India. Given the range of diversity in soil type, climate and occupations, these
cuisines vary significantly from each other and use locally available spices,
herbs, vegetables and fruits. The dishes are then served according to taste in
either mild, medium or hot. Indian food is also heavily influenced by
religious and cultural choices and traditions. Authenthic Indian food in
Malaysia includes South Indian typical meals such as thosai, idli, sambar,
vadai and many more while, North Indian meals including various curries,
naan bread and many others. In addition, a number of indian dishes have been
Malaysianized and adopted by the entire population. Fish head curry, a
gigantic curried fish head cooked whole until its ready. The head itself is not
eaten, as there is plenty of meat to be found inside and all around.
Secondly, nasi biryani is a cooked rice in turmeric, giving itan orange colour.
Unlike, the Hydrebadi original, its usually rather blend, although specialist
shops do turn at more flavourful versions. It is usually served with curry
chicken and some indian crackers called papadam. Roti canai, is the local
versionof paratha rapidly cooked in oil and eaten dipped in curry. Variation
includes roti kosong, roti telur ( with egg ) and murtabak ( layered with
chicken and fish ).
MALAY FOOD
Nearly every culture and language has contributed to the culinary
language. Including Malay, it also possessed its own terminologies of
food that embrace its preparation, method of cooking and numerous
unique food names. In malay food preparation, varieties of ingredients
used are often described as spicy, herbs, tangy and flavourful fresh
herbs, spices and ingredients such as lemon grass, screwpine, tumericare
often used. The main characteristics in traditional malay cuisine is
undoubtly the generous use of spices. Coconut milk is also important in
giving the malay dishes rich with creamy character. In addition, nearly
every Malay meal is served with rice, which is also staplen food in many
other Asian cultures.
For instant, Nasi lemak rice cooked in rich coconut milk probably is the
most famous dish in malay town and villages. Nasi lemak is considered
as Malaysias national dish. Another example is Ketupat, glutinous
compressed rice cooked in palm leaves is popular especially during Hari
Raya. Various meat and vegetables could be made into the gulai or
curry, a type of curry dish with variation of spices mixtures that clearly
displayed indian influence already already adapted by Malay people
since ancient times. Protein intake are mostly taken from beef, lamb
meat and also fishes. Pork any non-halal meats and also alcohol is
prohibited and absent from Malay daily diet. Laksa, rendang, and also
satay are popular Malay dish in Malaysia.
INTRODUCTION
MALAY FOOD
Malaysia is a multi-racial country located in South-East Asia. Malaysia
is known for a lot of things such as food, attractions, multi-culture,
tropical weather and many other factors. One of the main attraction is
food as it is the one that gives great effect on us. Since Malaysia has
many different races, so there are many different types of foods such as
Malay food, Chinese food, Indian food and so on. Malaysian food is
exotic as it has interesting and exciting types of flavours and taste. Every
races in Malaysia have their own signature dish and there also
combinations of those signature dishes in Malaysia. Due to Malaysias
size and geography, its traditional food has also taken on its diversity.
Each geographical location can now be traditional Malaysian food
characterized by its foods qualities. For instance, those on the west
coast usually have hot and spicy meals. This resulted from the influence
of Thailand, which lies near the west coast. Meanwhile, the central
region is famous for its rich gravy as much as the southern region, which
is noted for sour, spicy, and thick sauces. Last, areas on the east coast are
well known for their sweet dishes made of glutinous rice.Food has
contributed to become one of the factor of unity in Malaysia. Malaysia is
referred to as Heaven of food .There is no doubt in that
CONCLUSION
MALAY FOOD
To conclude,Malaysia has many types of food and has been known for
the richness of its food and flavor worldwide.Therefore,there is no
doubt that the wide variety of Mjhalaysian cuisine will disappoint us in
any way.

Mpu Folio Tradition Food

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MALAY FOOD

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