Cuisine Focus – Malaysian – Receptive Of Changes

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In the culinary world, it is natural to find cuisines that reflect a number of influences. Be it local or foreign, these factors help a particular cuisine in terms of flavor, texture and taste. Malaysian cuisine is no different, for this cookery reflects a diverse range of ethnic influences.

Historically speaking, Malaysia is one country teeming with human resource. The different ethnicities of this humble nation represent the ways and lives of its multi-cultured people. They bring in traditions that serve as basis in preparing their food. And for foreigners, this aspect brings color and adds life to every known flavor.

Staple foods include bread, noodles and rice. Like other countries in the region, Malaysia holds higher preference for rice. Many rice varieties are also being used by the Malaysians namely Indian rice (Basmati), local and fragrant rice. Noodles are relatively popular with rice vermicelli (Mi Hoon), soft noodles (Kuay Teow) and yellow noodles (Mee) as variants. Meanwhile, breads such as idli, naan and canai are also common food items and are usually components of any Malaysian breakfast.

Ingredients Utilized in Malaysian Cuisine

Meat:

Poultry, Mutton, Pork, Beef

Seafood:

Shrimps, Crabs, Squids, Prawns, Cockles, Snails, Octopus, Clams, Cuttlefish, Salmon, Cod, Mackerel, Anchovies

Fruits:

Longan, Durian, Mango, Rambutan, Lychee, Mangosteen

Vegetables:

Yard-long Beans, Cucumbers, Turnips, Carrots, Legumes (Black Beans)

Root Crops/Vegetables:

Sweet Potatoes, Yam

Pastes, Herbs and Seasonings:

Shrimp paste, Chili Paste, Mint, Curry paste/powder, Turmeric, Lemon Grass

Dairy:

Eggs (salted and unsalted)

Oils:

Pork Lard, Chicken Fat, Margarine

With regards to other ingredients such as vegetables, it is known that Malaysia practically enjoys a multitude of choices. However, at times when harvests are low, the vegetable yield so decreases, thus leaving the residents with rather expensive ingredients.

Chicken, in particular is generally available as key ingredient. Most people get their poultry from local farms, therefore making the meat inexpensive. A popular chicken recipe would be the Ayam Kampung or Village Chicken, as the locals make use of free-range chickens. Other meats such as goose and duck are also utilized in Malaysian cooking and are gradually becoming a part of the locals’ diet.

Though common, Beef is not that popular among Hindus and Buddhists. This is because their religions set specific restrictions regarding certain meat consumptions. On the contrary, Malaysian cuisine is filled with recipes namely stews, curries and noodles and for people whose eating practices are unrestricted, beef remains as a popular item.

Pork, meanwhile, is mostly consumed by the Malaysian community, specifically ones with Chinese influence. And while many Malaysian- Malays are Muslims, pork remains as a valuable ingredient. This disparity has seemingly found a remedy through intercultural influences, since pork is only consumed by the Malaysian-Chinese.

In general, Malaysian cuisine bears the following influences- Thai, Indian and Chinese. These cultures have reshaped and redefined the cuisine like one work in progress. These culinary traditions likewise improved the totality of Malaysian food by means of introducing other ingredients. And while other cuisines opt to dismiss other influences, the Malaysians decided to welcome and embrace change.

Authentic Malaysian Recipes

Mum’s Chilli Crab

Recipe Source: allrecipes.com.au

Ingredients:

1kg fresh crab (cleaned) and halved, separate claws

5 cm fresh ginger (cleaned and sliced)

3 tbsp vegetable oil

250ml water

1 egg

1 tsp salt

1 tbsp sugar

6 fresh red chillies (deseeded)

1 medium onion

2 cloves garlic

Method:

1. Puree the chillies, onion and garlic in a food processor – you may want to use gloves when de-seeding the chillies to avoid burning your hand – then put aside.

Heat oil on high in a wok. Add ginger slices and stir for 10 secs. Add pureed mix and stir for 30 seconds or until oil rises above mixture. Next, add water and lower heat to medium. Add salt, sugar and mix well.

3. Add crab pieces, stir to coat well and cover wok. Simmer for 10 mins. Switch off heat. Break egg into wok and stir around quickly to coat crab pieces.

4. Serve with steamed rice.

Kailan Ikan Masin

Recipe Source: seleramalaysia.com

Ingredients:

200g of Chinese Kailan(chopped)
Salted fish (for this recipe I use Ikan Kurau)
2 cloves of garlic(finely chopped)
2 cloves of shallot(finely chopped)
1 bird eye chili (smashed)
1 teaspoon of fish sauce
Cooking oil

Method:

Heat up some oil in a wok. Saute garlic, shallots and bird eye chili until fragrant. Add salted fish and stir for half minute. Add Kailan, fish sauce and continue to stir for few minutes.

Image Credit: rasamalaysia.com

allrecipes.com.au

seleramalaysia.com

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