Malaysian cuisine: Difference between revisions
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{{short description|Culinary traditions of Malaysia}} | {{short description|Culinary traditions of Malaysia}} | ||
{{See also|List of Malaysian dishes}} | {{See also|List of Malaysian dishes}} | ||
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===Fruit=== | ===Fruit=== | ||
Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like [[Cameron Highlands]] or [[Kundasang]] in Sabah have a different climate zone which enables the cultivation of temperate fruits like [[strawberry|strawberries]]. Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits or {{Lang|ms|jeruk}} are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably [[Alor Setar]] (''[[Bouea macrophylla|buah setar]]'') and [[Malacca]] (''[[Phyllanthus emblica|buah melaka]]''). | Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like [[Cameron Highlands]] or [[Kundasang]] in Sabah have a different climate zone which enables the cultivation of temperate fruits like [[strawberry|strawberries]]. Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits or {{Lang|ms|jeruk}} are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably [[Alor Setar]] (''[[Bouea macrophylla|buah setar]]'') and [[Malacca]] (''[[Phyllanthus emblica|buah melaka]]''). | ||
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==Ingredients== | ==Ingredients== | ||
[[File:Shrimp.paste-Sambal.Belacan-01.jpg|thumb|right|Sambal belacan, made with mixed toasted ''[[shrimp paste|belachan]]'', ground chilli, kaffir leaves, sugar and water]] | [[File:Shrimp.paste-Sambal.Belacan-01.jpg|thumb|right|Sambal belacan, made with mixed toasted ''[[shrimp paste|belachan]]'', ground chilli, kaffir leaves, sugar and water]] | ||
[[Chilli pepper]]s are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the [[bird's eye chili|bird's eye chilli]] ({{Lang|ms|cili padi}}), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or [[sambal]]; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies. | [[Chilli pepper]]s are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the [[bird's eye chili|bird's eye chilli]] ({{Lang|ms|cili padi}}), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or [[sambal]]; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies. | ||
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[[File:Bandung Drinks.jpg|thumb|Air bandung.]] | [[File:Bandung Drinks.jpg|thumb|Air bandung.]] | ||
* Air Asam Cabai Picit or Air Asam Picit, is a traditional Malaysian dish hailing from the [[northern regions of Malaysia]], particularly from states like [[Kedah]] and [[Perlis]]. This dish features a spicy, savoury yet tangy tamarind-based sauce, known locally as "air asam," which is typically served alongside boiled or grilled fish and [[Ulam (salad)|ulam]]-ulaman. The term "picit," meaning "to squeeze" in Malay, refers to the method of preparing the sauce, where ingredients like [[bird's eye chilies]], [[belachan]] and [[tamarind paste]] are crushed or squeezed together using fingers to release their flavors. | * Air Asam Cabai Picit or Air Asam Picit, is a traditional Malaysian dish hailing from the [[northern regions of Malaysia]], particularly from states like [[Kedah]] and [[Perlis]]. This dish features a spicy, savoury yet tangy tamarind-based sauce, known locally as "air asam," which is typically served alongside boiled or grilled fish and [[Ulam (salad)|ulam]]-ulaman. The term "picit," meaning "to squeeze" in Malay, refers to the method of preparing the sauce, where ingredients like [[bird's eye chilies]], [[belachan]] and [[tamarind paste]] are crushed or squeezed together using fingers to release their flavors. | ||
* '''[[Bandung (drink)|Air bandung]],''' a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of [[Bandung]] in Indonesia. ''Bandung'' within this context refers to anything that comes in pairs or is mixed from many ingredients. | * '''[[Bandung (drink)|Air bandung]],''' a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of [[Bandung]] in Indonesia. ''Bandung'' within this context refers to anything that comes in pairs or is mixed from many ingredients. | ||
* '''[[Air janda pulang]]''', a traditional drink from [[Negeri Sembilan]]. It is suitable to drink with lunch and on hot days. | * '''[[Air janda pulang]]''', a traditional drink from [[Negeri Sembilan]]. It is suitable to drink with lunch and on hot days. | ||
* '''[[Akok (food)|Akok]]''', a traditional sweet dessert in [[Kelantan]], Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar, {{Lang|ms|akok}} has a distinctive caramel taste. It is often served during afternoon snack together with coffee. {{Lang|ms|Akok}} is prepared in a special cooking utensil called {{Lang|ms|sarang/dapur tembaga}} – a mould made of solid brass, which is surrounded with charcoal. | * '''[[Akok (food)|Akok]]''', a traditional sweet dessert in [[Kelantan]], Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar, {{Lang|ms|akok}} has a distinctive caramel taste. It is often served during afternoon snack together with coffee. {{Lang|ms|Akok}} is prepared in a special cooking utensil called {{Lang|ms|sarang/dapur tembaga}} – a mould made of solid brass, which is surrounded with charcoal. | ||
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* '''[[Yong tau foo]],''' tofu products and vegetables like [[Eggplant|brinjals]], [[okra|lady's fingers]], bitter gourd and chillies stuffed with fish paste or [[surimi]]. Originally developed in [[Ampang Jaya|Ampang, Selangor]], Malaysian yong tau foo is a localised adaptation of a Hakka dish called ''ngiong tew foo'' (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or without noodles. | * '''[[Yong tau foo]],''' tofu products and vegetables like [[Eggplant|brinjals]], [[okra|lady's fingers]], bitter gourd and chillies stuffed with fish paste or [[surimi]]. Originally developed in [[Ampang Jaya|Ampang, Selangor]], Malaysian yong tau foo is a localised adaptation of a Hakka dish called ''ngiong tew foo'' (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or without noodles. | ||
[[File:Singapore Yusheng.jpg|thumb|right|220px|''Yusheng'']] | [[File:Singapore Yusheng.jpg|thumb|right|220px|''Yusheng'']] | ||
* '''[[Yusheng]],''' a festive raw fish salad, also pronounced ''yee sang'' in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the [[Chaoshan]] region of Guangdong province in modern times, yusheng was created and developed in [[Singapore]] in 1964 when the republic was still a member state of the Federation of Malaysia. | * '''[[Yusheng]],''' a festive raw fish salad, also pronounced ''yee sang'' in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the [[Chaoshan]] region of Guangdong province in modern times, yusheng was created and developed in [[Singapore]] in 1964 when the republic was still a member state of the Federation of Malaysia. It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish " is commonly conflated with its homophone "abundance, Yúshēng is interpreted as a homophone for Yúshēng meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualised as part of the commemoration of [[Chinese New Year]] festivities in Malaysia and Singapore. | ||
* '''[[Zongzi]],''' a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the [[Duanwu]] festival, which is still celebrated by the Chinese communities in Malaysia. | * '''[[Zongzi]],''' a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the [[Duanwu]] festival, which is still celebrated by the Chinese communities in Malaysia. | ||
* '''[[Lei Cha]],''' This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition. | * '''[[Lei Cha]],''' This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition. | ||
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[[Category:Southeast Asian cuisine]] | [[Category:Southeast Asian cuisine]] | ||
{{二次利用|date=19 June 2025, at 06:59}} | {{二次利用|date=19 June 2025, at 06:59}} | ||
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