Malay Food

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Malay Food
Yummy!
Done by Chong Hui Ian Jia Cheng
Jun Yang
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The Difference between the Malay food in Spore
Malaysia

• Singapore Malay Food

• Malaysian Malay Food

A Summary
Info Pictures on some Malay food

• Nyonya- a mix of Chinese and Malay food

An interesting mix,eh?
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Malay Food in Malaysia
Variety is the spice in Malay food. The
traditional culinary style has been greatly
influenced by the long-ago traders from
neighboring countries, such as Indonesia, India,
the Middle East, and China. Malay food is often
described as spicy and flavorful as it utilizes a
melting pot of spices and herbs.
More
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• Rice is the staple diet in any Malay meal. It is
  often served for breakfast, lunch, dinner, and
  supper too. Fish is popular in Malay cooking, as
  with other seafood such as shrimps and
  cuttlefish.

• Beef and mutton are very popular choices but
  never pork as it is against their religious
  beliefs to eat pork. The other popular white meat
  is chicken.

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Pulut LepaMade of glutinous rice and fish,
this snack food is prepared over a barbecue.
Boiled fish meat is mixed with sliced onions, and
dried chilies and coconut. The mixture is cooked
until it is dry. This is then used as a filling
for the glutinous rice rolls. Wrappings of banana
leaf cover the food before it is cooked over the
fire.  
SataySatay is another popular Malay dish.
Pieces of marinated chicken or beef are skewered
and cooked over a charcoal fire where they are
periodically brushed over with oil. The skewered
meat is then served hot, accompanied by a special
peanut sauce.  
Examples
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Singapore Malay Food
The Malay cuisine in Singapore is a blend of
traditional dishes from Malaysia with strong
influences from the Indonesian islands of Sumatra
and Java. Like the Chinese cuisine, rice is also
the staple food, which acts as a "neutralizer"
for the spicy cuisine. For religious reasons,
pork is never used in Malay and Indonesian
cuisine.The Malay food in Malaysia is denser and
richer in taste.
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Belacan Belacan is another important ingredient
in the Malay and Indonesian cuisine. It is a
pungent dried shrimp paste, which is often
combined with pounded fresh chilies to make the
universally popular Sambal Belacan. The Sambal
Belacan acts more as a sauce to add extra taste
to any dish.Many Chinese Hawkers in Spore also
add Sambal Belacan to their dish. Satay One of
the most well-known and popular Malay dish is
Satay. Pieces of mutton, beef, or chicken are
skewered over charcoal and eaten with a rich
peanut sauce, sliced cucumber, onions, and chunks
of compressed rice.
Examples
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So What are the differences

• The flavor of the food in Malaysia is richer
• The style of cooking the dish
• The way of eating the dish

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Nyonya Food
Nyonya food, also referred to as Straits Chinese
food or Lauk Embok Embok, is an interesting
amalgamation of Chinese and Malay dishes thought
to have originated from the Peranakan (Straits
Chinese) of Malacca over 400 years ago. This was
the result of inter-marriages between Chinese
immigrants and local Malays, which produced a
unique culture. Nyonya food is also native to
Penang and Singapore. However, over the years,
distinct differences have evolved in nyonya
cooking found in Penang and Singapore than that
in Malacca.
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PopiahThe basic ingredients are the same -
shredded turnip, carrots, bean sprouts, cucumber,
prawns, Chinese Taro, dried onion flakes, and
garlic. However, the Nyonya popiah has the
addition of a chili and sweet sauce made from
palm sugar, wet spices, and a rice flour mixture
that gives it a distinct taste. Egg is also added
to the batter to give the popiah skin a moist
texture.
Brinjal curryBrinjal is sliced and seasoned with
tumeric powder (serbuk kunyit), dried prawns,
roasted belacan (shrimp paste), and other spices.
Served with hot rice and garnished with fried
onions.
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