Translations:Malaysian cuisine/59/en
Javanese-influenced cuisine
There are certain Malaysian dishes with overt Javanese influences or are direct adaptations from Javanese cuisine, brought to Malaysia by Javanese immigrants who have been assimilated or integrated into the wider Malay community to various degrees. Javanese cuisine is highly distinct from mainstream Malay cooking, being noted for its simplicity and sweeter flavours, as opposed to mainstream Malay cuisine which is predominantly based on the complex and spicy regional cuisines of Sumatra. A popular way of serving Javanese-influenced food in the southern part of Peninsular Malaysia is termed nasi ambang, which consists of shared platters of white rice served with accompaniments like chicken cooked in soy sauce or curried gravy, stir fried noodles, sambal goreng, fried shredded coconut pieces, egg, vegetables and so on.
- Ayam penyet, deep fried chicken which is smashed prior to serving. The other key component to this dish is a spicy sambal. Other accompaniments include cucumbers, fried tofu and tempeh.
- Begedil, spherical fritters made from mashed potato and occasionally ground meat. It is called perkedel in Indonesia.
- Botok botok, steamed banana leaf parcels of sliced fish seasoned with ground spices and shredded herbs.
- Lontong, vegetables stewed in a lightly spiced coconut milk soup, usually served with compressed rice and additional condiments added either during cooking or in individual servings. It is eaten during festive occasions, and also as a breakfast meal. In Indonesia this dish would be called sayur lodeh, and the compressed rice lontong.
- Nasi kuning, rice cooked with coconut milk and turmeric. A common breakfast dish in certain regions like the east coast of Sabah, where it is typically served with sambal, eggs, coconut-based serundeng, and spiced fish. Not to be confused with the Peranakan nasi kunyit, which uses glutinous rice.
- Mee rebus, a dish which consists of egg noodles drenched in a spicy aromatic sauce thickened with cooked and mashed tuber vegetables. Versions of mee rebus found in other parts of Malaysia are sometimes called mee jawa, perhaps as a nod to its likely Javanese origin.
- Pecal, pecal is a vegetable salad with cucumber slices, long beans, bean sprouts, fried tofu, blanched kangkung and tempeh dressed in a peanut sauce.
- Rempeyek, deep-fried savoury cracker made from flour (usually rice flour) with other ingredients (such as peanuts) bound or coated by crispy flour batter.
- Soto, Meat broth, typically served with plain rice, lontong, or noodles depending on regional variation as well as personal preference.
- Telur pindang, marbled eggs boiled with herbs and spices. Commonly seen in Javanese Malaysian wedding feasts and festive occasions, particularly in Johor.
- Tempeh, a staple source of protein in Javanese cuisine, made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty, which can then be cooked and served in a variety of ways.