Asian Breakfast

MALAYSIAN BREAKFAST

Introduction to Malaysian food culture

 

Malaysian food cultures are included many types of food for every religion. Such as Malay foods, Chinese food and Indian foods and others. Every food culture are difference between among that’s.

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.

Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. 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.

One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.

Chinese food

The Dim Sum has more than 30 items and includes delights such as the baked egg custard, pan-fried carrot cake, baked cake with sausages and turkey ham, steamed seafood dumplings with shark's fin, steamed soft noodles with shrimps, steamed crabsticks stuffed with fish paste, deep-fried dumplings with salted eggs and red bean paste, and very promising-sounding steamed fresh super prawn dumplings.

breakfast IN MALAYSIAN

Roti Canai

Roti Canai is a kind of pancake prepared with wheat flour, eggs, ghee, or butter. It is eaten with meat or chicken curry. Best eaten hot, it is a perennial favorite served at most roadside stalls

Nasi Lemak

Nasi or rice is cooked in coconut milk and served with anchovies in chili sauce, a few slices of cucumber and a sliced, boiled egg.

Nasi Goreng

This is white rice cooked with anchovies, prawns and chilies. A fried egg sunny side up is usually added.

Nasi dagang

Glutinous rice cooked in coconut milk and served with fish curry, cucumber pickles, and coconut sambal. It is a favorite breakfast in the east coast states of Kelantan and Terengganu.

         

Laksam

A delightful yet simple dish, the laksam is akin to the western pasta dish. Like the latter, it has both the flour dough and the gravy that goes with it. However, unlike the pasta, laksam is made using both wheat and rice flours, and the dough is steamed instead of boiled. Laksam's gravy is made of fish meat, which is boiled, pureed, and later mixed with coconut milk.

Keropok lekor

A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chili dip.

Indonesian Breakfast

Indonesian foods also are closed with Malay foods. But they got some different.    

INDONESIAN Popular Dishes

The following are the most popular and tasty dishes found in Indonesia, all of them cheap. Be sure to try the local specialties, as they vary greatly.

·         Bakso…Meatball soup

·         Bolang-baling... Fried doughnuts

·         Ikan bakar… Grilled fish

·         Gago-gado… Cold steamed vegetables, tofu, and tempe with peanut sauce

·         A selection of raw vegetables served with freshly made chili sauce (sambel) on the side. It is very popular in west Java.

·         Martabak… Stuffed Indian pancake in one of two flavors: martabak manis, which are sweet, or martabak telor, which are egg pancakes filled with meat. The sweet version may contain condensed milk, cheese, chocolate, sesame seeds, or sticky black rice.

·         Mee goreng… Fried noodles

·         Nasi gudeg… Jackfruit cooked in coconut milk (a specialty of Yogyakarta)

·         Nasi goreng… Fried rice (nasi means rice, goreng means           fried)

·         Nasi uduk… Rice cooked in coconut milk and fragrant pandan leaves topped with fried shallots. This is a traditional Betawi (native Jakartan) dish, but can be found throughout Indonesia.

·         Opor ayam... Chicken cooked in coconut milk (ayam means chicken)

·         Pisang goreng… Fried banana

·         Tauhu goreng… Fried tofu

·         Sate… Beef,chicken, or goat meat skewered on bamboo sticks and roasted over a small grill. It is accompanied by peanut sauce or a sweet soy sauce with hot green peppers and shallots. Be sure to ask for all meat or you may end up with fat or chicken livers.

·         Soto ayam. Chicken

Santapan sarapan khas Indonesia

Sarapan khas Indonesia adalah nasi goreng, akan tetapi setiap daerah di Indonesia memiliki beragam makanan khas sarapan

Sumatera

·        Lontong sayur (Sumatera Barat)

·        Pisang goreng dan ketan (Sumatera Barat)

·        Pempek {Palembang)

Jawa

·        Ketoprak (DKI Jakarta)

·        Nasi kuning

• Kupat tahu {Jawa Barat}

Kalimantan

·        Roti goreng

        

Introduction to indonesian DINING AND DRINKING

As in the rest of Asia, Indonesian food is heavily based on rice, supplemented by vegetables, a little bit of fish and once in a while, meat and eggs. Indonesian cuisine is known for its combination of contrasting flavors and textures, its influences having originated in all corners of the world. Each culinary art of foreign origin can be distinguished in Indonesian cooking, yet each is blended creatively with the islands' own cooking secrets. Each province or area has its own cuisine, which varies in the method of cooking and the ingredients used.

The Javanese cuisine is probably the most palatable to the general taste and usually consists of vegetables, soybeans, beef and chicken. The Sumatrans generally eat more beef compared to other regions. West Sumatra is known for its Pandang specialty restaurants found nationwide. Aside from their hot and spicy food, these restaurants are known for their unique style of service. Further to the east, seafood is featured in the daily diet, either grilled or made into curries. In Bali, Irian Jaya and the highlands of North Sumatra and North Sulawesi, pork dishes are specialties. As the population of Indonesia is predominantly Moslem, pork is usually not served except in Chinese restaurants, non-Moslem regions and places serving international cuisine.

The most popular dishes in Indonesia are: gado-gado, salad with peanut sauce; nasi goreng, fried rice; bakmigoreng, fried noodles; and sate, skewered grilled meat.

Drinking unboiled water in Indonesia is considered unsafe because of poor sewage disposal and improperly treated water supplies. Contaminated water is known for transmitting diseases such as cholera and typhoid fever. Avoid ice cubes unless they have been made from boiled water. The freezing of water does not kill the organisms, nor does the alcohol in a drink. Western bottled and canned drinks are widely available and comparatively cheap in Indonesia.

Indonesian Cooking Methods

Indonesian cooking methods are similar to those used in any other Asian or Western kitchen especially the basics such as blanching, broiling, steaming, frying and deep frying.  However, there one important basic that you need to know how to prepare.  It is how to prepare what is called the basic spice paste.   There are varieties of basic spice pastes and they are called basic because they are the seasoning bases of almost all Indonesian dishes. In Indonesia, a saucer-shape granite grinding stone (mortar) and pestle are used.  Ingredients are peeled as necessary and sometimes chopped or sliced into small pieces so they would be easier to grind.  The pestle is used with a backwards and forwards motion across the mortar until the ingredients are blended together into a smooth paste.  but in some cases you might need to add some liquid to keep the blades of the machine turning during the blending process. The liquid could be oil if the spice paste needs to be fried or either coconut milk, stock or water if the spice paste is to be simmered. This spice paste often then needs to be fried or simmered depending on the recipes.  If it needs to be fried, just use a little bit of oil over low to moderate heat and stir fry it until it starts to smell fragrant.   This usually takes only 2-3 minutes.  Sometimes, pieces of meat and poultry are added to the paste and stir fried until these are well coated and the color has changed. Another process that you might need to know since Indonesian cooking often use banana leaves to wrap its dishes is how to correctly wrap them.  Most of them are the ones that need steaming such as seafood dishes.  Another type of dishes that use lots of banana leaves for wrapping is the desserts.