Transcript Document
Done by: Chong Hui Ian Jia Cheng Jun Yang The Difference between the Malay food in S’pore & Malaysia Singapore Malay Food Malaysian Malay Food Info & Pictures on some Malay food An interesting mix,eh? Nyonya- a mix of Chinese and Malay food 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 • Pulut Lepa Made 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. • Satay Satay 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. 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. 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 S’pore 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. 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. • Popiah The 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 curry Brinjal 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.