Everyone loves to eat...
Everything that's smooth,delicates and crunchy is our choose
of delicious meal! Some of us even treat it as a necessity routines diet...
This article's about some of the traditional delicacies that's common to us
as ascertain and eminent in our's daily life...
Let us visit our local food stalls that we could find in our neighbourhood area
and discovers why it's still favors among the rural or urban residences...
What's your favorite dishes?
(Credit pictures from various E-sources)
Nasi Lemak and Kopi 'O'...
This's our true traditional local cuisine that beloved by anyone...
Every morning this particular rices is essential in almost every food stalls, hawkers or restaurants...
you can eat it at your chosen premise or take it anyway you like...
How it make and the need ingredients?... Leaves it to the experts!
The preparation...
the cooking process begin whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.
A completed dish traditionnally come as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
And the coffee?... Ah you know exactly how it's made... Feed raw coffee beans to a wild weasel and wait for it to dispose and collect the refined beans from it stools... EH? Wait a minute? That's not right! The raw beans of coffee's blended to near perfection mixed with special ingredients and then stir it with sugar or milk with hot water before you sup it as a refined beverage... That's how it's prepare...
The culture...
Now it's become a common habits among urban citizens to satisfies
their desires by night and day... You could discover it quiet ordinary patrons
still craving for this treat at 2.00 A.M...
Recently announcement by the goverment's authority a surprising statement that
the sales of Nasi Lemak had been banned at all primary schools...
I give it a doubt as The word 'Lemak' or 'Fat' in English doesn't mean you'll become fatter...
Why peoples love it!
I loves the way it wrap!... The aroma of the banana leaf and the coconut mixed rices...
It delivers your appetites to the utmost and left you hungry for the next day...
The Shout Out!
(This Shout out's suggested to be apply at the ratio of 5-10 decibels...
This author is not responsible for any inconveniences or misconduct during
reversing this actual event. )
Makcik nasi lemak bungkus lima... Saya mahu tambah sambal sotong,
sambal udang, paru-paru,telur mata, ayam rendang and so on and so on...
Apek! Kopi 'O' satu kasi KAW punya!! Betul-betul 'HAWLIAU! Ha!Ha!Ha!...
Roti Canai and The Tarik...
Another favorite conventional cuisine that's running in our blood...
For centuries this has been our own locality originated from southern Asia...
Cultivated in many varieties such as roti bawang, roti telur, roti sardin and others
similar influences suchlike roti nan, kebab, capati and roti prata...
Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second.
dip it in assortments of various savvies such as dal, kari ayam, kari ikan
and kari daging or pour it off into your dishes in one go...
Teh tarik is a herb tea mixed with condensed milk and does not stirred but striking it
between two containers until it bubbly foaming and ready to serve...
Some specialty food stalls even make it as entertainment by showing various elastic
moves or striking the teh tarik to a great distances... Be amused and dances to the beat!
Why peoples love it!
Easy to consumed and cheap, moderated and fast serve, tasty to the last drop
and goods for a simple meals... Never had enough for just one serve...
The Shout Out!
Mamak Roti kosong tiga kasi 'banjir' ye... Campur kuah dal dengan kari!
Mamak! Teh Tarik kasi lima kasi kurang susu dengan gula, Teh kasi lebih...
Tarik panjang punye!
Mamak! roti telur tambah 1 lagi! Saya mahu yang terbang punya!!!!
Saya mahu teh tarik halia campur power root satu! kasi gegarrrr!!!!
(Because of the nature of this article... It take too long to consume it all...
For more appetizing pleasures you can simply click the words below to continue...)
Rojak and Pasembur...
This's a saviour for the tasty treatment... Another cuisines originated from native
southern Asia that brought to our home to be endear and granted...
A dishful of rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters,
hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed , spicy peanut sauce and doused it
with a sweet thick spicy peanut gravy to boiled up your... tongue. Need to taste for another version? Read Below...
The Pasembor available often included an assortment of potatoes, eggs, bean curd (tofu),
and prawns fried in batter, served with a sweet and spicy chili sauce. That's enough to gave you a headstart!
Call it Mamak rojak or singaporean rojak or Penang Pasembur or whatever you like it..
Indulging it with high expectation and craves at vendors near your home!
Why peoples love it!
It's a mixes of everything! tastes of hot,sour and sweet combined into
one delicious meal! If you want it hot, spicy crummy and melting in your mouth,
this is surely satifies your appetizer digestion... Be certain that all ingredients included!
The Shout Out!
Dei! Rojak campor mee aaa... Kuah kasi lebih itu pegedil tak mahu...
Pasembur! Pasembur! Makan jangan menyembur! Otak kasi lebur!
Curry Mee and Laksa...
Another selected craves that have a taste of it own...
Curry mee is a lavishly dish commonly served in bowl full of spices...
For someone whose needed much selections of spiceries this is surely one for you...
Boiled yellow noodles fully immersed into tasty gravy that's already prepared with some added assortments
suchlike shrimps, clam, tofu puffs, fish sticks, boiled egg, some veges and to add richness such as chicken meat...
Laksa is a popular spicy noodle soup from the Peranakan culture,
which is a merger of Chinese and Malay elements found in Malaysia and Singapore,
and to a lesser extent Indonesia.
There are two basic types of laksa: curry laksa and asam laksa.
Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.
Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli
(bee hoon or mee hoon) are also common and some variants use other types.
Why peoples love it!
It spices up your life! For whom's after for a tastes of curry sums up with hot and spicy and this cuisine
is surely for you! Better serves while it hot and fuming and instant noodles doesn't count!
The Shout Out!
Mee Kari dua mangkuk! kerang kasi lebih ya!....
Panas! Panas! Panas! sila beri laluan! Panas! Panas!...
Laksa Johor!, Laksa Melaka!, Laksa Perlis! Semua ada!
Fried Mee and Char Kue Tiaw...
This's a lavishly choices of dishes if you intend to be fare instead of rices...
It's a grinded dough make from integrated flour that turned into long strings.
Fry it up mixing with a bunch of with garlic, onion or shallots, fried prawn,
chicken or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, egg, and acar (pickles).
Often in spicy and groomed with a sliced lemon for tasty treat...
Char Kue Tiaw is another type of flat rice noodles and highly regard for it high saturated fat content.
stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan,
whole prawns, deshelled cockles and chopped Chinese chives.
The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake,
and less commonly with other ingredients.
Prepared as the same way as fried mee with a little added savoury of the bean sprouts or taugeh...
And I mean lot of taugeh!
Why peoples love it!
The taugeh! Of course because of it lavishly prepared dishes with a lot of juicy and spicy tastes...
Some of us maybe selected it because of it easily consume and slurping sound...
The Shout Out!
Mamak! kasi mee goreng mamak campur kerang satu!
Kue Tiaw udang 2 orang makan! Kasi basah punya!
Mee goreng dengan kue tiaw kasi campur tak mau taugeh aaaa!
Goreng Pisang and Keropok Lekor...
Goreng Pisang...
Better known as fried banana or banana fritter commonly as a snack for light feast...
Consumed and favour by many cultures of any times a day...
Pisang Goreng was introduced in 1511 by the Portuguese who had banana fritters as a breakfast staple.
Prior to the coming of the Portuguese, bananas were never cooked but eaten raw.
The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked.
Keropok Lekor...
In Malaysia, krupuk are usually made by grinding fish or prawns or squid or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy...
This is a light dainty that's produced from raw banana and specific fishes...
Mixed it up with particular flours and fried it in much oily cooking pan for several minutes and ready to serves...
Selling at price tag of RM$1.00 for 3 or 5 to 7 for keropok is surely justices as a cheap meal...
Why peoples love it!
The crunchy!, the tastes, dip it in chilli sauces spectacular all the way!
The Shout Out!
Goreng Pisang Panas! Goreng Pisang Panas! Goreng Pisang Panas!
Makcik bungkus goreng pisang dua ringgit... Jangan guna bekas plastik ye
gunakanlah bekas kertas... Terima Kasih!
(Once upon a time we used old Newspapers as a wrapper... Remember?)
Makcik saya mahu keropok lekor nipis campor dengan tebal 2 ringgit...
Makcik tak jual keropok longsong ke?... Sedap makcik menjilat jari!
Feel free to fill in anything that's necessary as the food for thoughts...
All of the above is some of the samples that we could experienced and relishes
ourselves as we treat at our favor local food sources...
We could never get wearisome of this privileged served icon... Nevertheless we should treat our
conventional local savouries and preserved it as national heritages for the next generations to come...
'Tepuk dada tanyalah selera'... And before you goes on burping for some more I should
remind you of this rhyme 'Gendang-gendut tali kecapi kenyang perut suka hati' Ha!Ha!Ha!...
Better known as fried banana or banana fritter commonly as a snack for light feast...
Consumed and favour by many cultures of any times a day...
Pisang Goreng was introduced in 1511 by the Portuguese who had banana fritters as a breakfast staple.
Prior to the coming of the Portuguese, bananas were never cooked but eaten raw.
The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked.
Keropok Lekor...
In Malaysia, krupuk are usually made by grinding fish or prawns or squid or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy...
This is a light dainty that's produced from raw banana and specific fishes...
Mixed it up with particular flours and fried it in much oily cooking pan for several minutes and ready to serves...
Selling at price tag of RM$1.00 for 3 or 5 to 7 for keropok is surely justices as a cheap meal...
Why peoples love it!
The crunchy!, the tastes, dip it in chilli sauces spectacular all the way!
The Shout Out!
Goreng Pisang Panas! Goreng Pisang Panas! Goreng Pisang Panas!
Makcik bungkus goreng pisang dua ringgit... Jangan guna bekas plastik ye
gunakanlah bekas kertas... Terima Kasih!
(Once upon a time we used old Newspapers as a wrapper... Remember?)
Makcik saya mahu keropok lekor nipis campor dengan tebal 2 ringgit...
Makcik tak jual keropok longsong ke?... Sedap makcik menjilat jari!
Feel free to fill in anything that's necessary as the food for thoughts...
All of the above is some of the samples that we could experienced and relishes
ourselves as we treat at our favor local food sources...
We could never get wearisome of this privileged served icon... Nevertheless we should treat our
conventional local savouries and preserved it as national heritages for the next generations to come...
'Tepuk dada tanyalah selera'... And before you goes on burping for some more I should
remind you of this rhyme 'Gendang-gendut tali kecapi kenyang perut suka hati' Ha!Ha!Ha!...
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