| |
|
|
|
How to Cook dishes from Malaysia
Malaysia is a multi-ethnic nation, and this status is reflected in the country's
cuisine. As well as Malay dishes, you will also find
Malaysian-Indian dishes (inspired by Indian cuisine),
Malaysian-Chinese dishes (inspired by Chinese cuisine),
as well as Mamak dishes (Malaysian-Indian Muslims),
Nyonya dishes (invented by the Peranakan people of
Malaysia and Singapore).
Additionally, Malaysian cuisine includes dishes imported from
Thai cuisine, and dishes created by the fusion
of different culinary traditions (such Indian fried noodles, Malay fried noodles,
and Chinese adaptations of Indian curry).
Some popular Malaysian recipes and dishes include:
- Asam laksa - A soup containing white rice noodles,
cucumber, fish, onion, and pineapple. It is flavored with
basil and tamarind.
- Bak kut teh - A Chinese-Malaysian soup made
by boiling pork ribs with garlic and herbs for several
hours.
- Bakkwa - Chinese barbecued pork, especially popular
during Chinese New Year.
- Curry mee - Vermicilli noodles
with a spicy curry soup containing
coconut, chicken, cuttlefish, and dried tofu.
- Hokkien mee - Crispy thick yellow noodles
fried in
soy sauce and pork lard.
- Ikan bakar - Fish or seafood marinated with spices or sambal (a spicy paste) cooked
on a
charcoal grill,
sometimes on top of a banana leaf.
- Keropok lekor - A Malay dish from the East of the country.
Keropok lekor is a savory cake made from batter and shredded fish, which fried and then eaten with
hot sauce.
- Kuih - Small bite-sized dishes. They can be sweet or savory.
- Lontong - Small cakes of compressed rice. The dish is prepared
by boiling partially cooked rice inside a banana leaf, and is eaten cold.
- Maggi goreng - Noodles (Maggi instant noodles) with vegetable curry, tofu and egg.
- Mamak rojak - Fried dough fritters with bean curds, bean sprouts, boiled potatoes,
cucumber, hard-boiled eggs, and
prawn fritters. It is eaten with a spicy peanut sauce,
and is a popular street food.
- Nasi dagang - Rice soaked in coconut cream and then steamed. This
dish is popular in eastern Malaysia, and is usually
eaten with fish curry, hard-boiled eggs, pickled vegetables, and fried
coconut shavings.
- Nasi goreng - Fried rice with vegetables such as shallot and spring
onions, usually flavored with fried
mackerel or
anchovies.
- Nasi lemak - Rice soaked in coconut cream and then steamed. It is usually flavored with
ginger and lemon grass, and then served with cucumber slices, dried
anchovies (ikan bilis),
a hard-boiled egg, pickled vegetables, roasted peanuts, and a hot spicy sauce.
It may be accompanied by beef curry, chicken, cockle, or cuttlefish.
- Nasi paprik - This dish originates in
Thai cuisine, but has become
popular in Malaysia. It consists of
fried rice with a paprika sauce.
- Pao - Chinese steamed buns stuffed with meat.
- Thosai (or Dosai) - The Malaysian-Indian version of
Indian cuisine's dosa:
A thin pancake made from lentils, rice and water, browned
on one side, then turned over and fried. It is eaten
with vegetable curry (sambar) and chutney.
- Yong tau foo - Soup with eggplant, okra, fried
tofu, and rice flour, flavored with chillies and fish
paste.
- Zuk (or Zhou) - A rice porridge (congee)
with chicken breast, fish slices, preserved eggs,
salted eggs, and ground pork. It is often
cooked together with sweet potatoes.
On this page, you will find a selection of Malaysian cookbooks.
Related pages on this web site:
| Malaysian Recipes Downloads & Web Sites |
| | From ClickBank:
Click here for details | | Well Kept Secrets Of Making Traditional Asian Desserts Or Kuihs. Quick And Easy. |
|
By Hilaire Walden
HP Trade
Paperback (96 pages)
 | List Price: $12.00
Lowest New Price: $20.00
Lowest Used Price: $1.95
(As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description:
THE BOOK OF MALAYSIAN COOKING brings you authentic ways of preparing seafood, chicken, rice, noodles, and tropical fruit, flavored with the abundant spices of Southeast Asia. With more than 80 step-by-step recipes photographed in full color, you can recreate the magic of this delicious tropical cuisine. |
|
By Jill Dupleix
Weidenfeld Nicolson Illustrated
Paperback (40 pages)
 | Lowest Used Price: $0.01
(As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here |
|
By Nor Zailina Nordin
Preston
Paperback (175 pages)
 | Lowest Used Price: $54.95
(As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description:
Contains about 150 recipes with large colorful photos of each item. Also has a photographic glossary of ingredients used in Malaysian cooking. Recipes are in English using mostly metric measurements. Sections include: chicken, meat, seafood, vegetables, rice & bread, noodles, kuih & others, and desserts. |
|
ACP Publishing Pty Ltd
Paperback (64 pages)
 | Lowest Used Price: $23.33
(As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here |
|
By Vista
Vista Productions
Hardcover
| Lowest Used Price: $115.28
(As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here |
|
By Gilda Tay
Bay Books Pty.Lt
Paperback
| Lowest Used Price: $22.46
(As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here |
|
Chan Sow Lin
Paperback (109 pages)
| | Product Description:
This cookbook features recipes for dishes ranging from sharkfin soup to bean curd, as well as a range of curries. The author has written and published a number of volumes instructing visitors to the Orient how to prepare dishes they were introduced to on their journey. She includes the Chinese characters for dish names and ingredients as well as their English translations so readers can more easily find and purchase exotic ingredients at Oriental grocery stores. |
|
| |