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Malay Cuisine
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is '' belacan'' (prawn paste), which is used as a base for , a rich sauce or condiment made from , chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table. Dishes are meant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Lemak Sambal Cumi In Indonesia 2
Nasi may refer to: Food Dishes Nasi Goreng is an Indonesian and Malay word for ''cooked rice'', featured in many Southeast Asian dishes *Nasi goreng, a popular rice dish often simply called ''nasi'' *Other Southeast Asian ''nasi'' dishes: **Nasi ambeng **Nasi bakar **Nasi bogana **Nasi campur **Nasi dagang **Nasi goreng jawa **Nasi goreng pattaya **Nasi gurih ** Nasi jamblang **Nasi kapau **Nasi kari **Nasi kebuli **Nasi kerabu **Nasi kucing **Nasi kuning **Nasi lemak **Nasi lengko **Nasi liwet ** Nasi mandi **Nasi minyak **Nasi padang **Nasi paprik **Nasi pecel **Nasi tempong **Nasi tim **Nasi timbel **Nasi tutug oncom **Nasi tumpang **Nasi tumpeng **Nasi uduk **Nasi ulam Restaurant *Pelita Nasi Kandar, a Malaysian restaurant chain Religion *Nasi (Hebrew title), meaning ''prince'' in Biblical Hebrew and ''president'' in Modern Hebrew *Nasi', an Islamic concept mentioned in the Qur'an People *Nasi Manu, a New Zealand professional rugby player *Nasi (singer), a Brazilian singer *A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eurasian Cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of the post-1970s movement for contemporary restaurant innovations. In July of 2002, the term fuison cuisine was added to the ''Oxford English Dictionary''. It defined it as, "fusion cuisine: originally U.S. a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style." Categories Fusion food is created by combining various cooking techniques for different cultures to produce a new type of food. Although it is commonly invented by chefs, fusion cuisine can occur naturally within the different cuisines of a region or sub-region. These can include larger regions, such as East Asian cuisine, European cuisine, and Southwestern American cuisine, as well as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peranakan Cuisine
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a ''nonya'' (also spelled ''nyonya''), and a male Peranakan is known as a ''baba''. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences. Overview Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fusion Cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of the post-1970s movement for contemporary restaurant innovations. In July of 2002, the term fuison cuisine was added to the ''Oxford English Dictionary''. It defined it as, "fusion cuisine: originally U.S. a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style." Categories Fusion food is created by combining various cooking techniques for different cultures to produce a new type of food. Although it is commonly invented by chefs, fusion cuisine can occur naturally within the different cuisines of a region or sub-region. These can include larger regions, such as East Asian cuisine, European cuisine, and Southwestern American cuisine, as well as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Archipelago
The Malay Archipelago (Indonesian/Malay: , tgl, Kapuluang Malay) is the archipelago between mainland Indochina and Australia. It has also been called the " Malay world," "Nusantara", "East Indies", Indo-Australian Archipelago, Spices Archipelago and other names over time. The name was taken from the 19th-century European concept of a Malay race, later based on the distribution of Austronesian languages. Situated between the Indian and Pacific Oceans, the archipelago of over 25,000 islands and islets is the largest archipelago by area and fourth by number of islands in the world. It includes Brunei, East Timor, Indonesia, Malaysia (East Malaysia), Papua New Guinea, the Philippines and Singapore.''Encyclopædia Britannica''. 2006. Chicago: Encyclopædia Britannica, Inc. The term is largely synonymous with Maritime Southeast Asia. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malacca Sultanate
The Malacca Sultanate ( ms, Kesultanan Melaka; Jawi script: ) was a Malay sultanate based in the modern-day state of Malacca, Malaysia. Conventional historical thesis marks as the founding year of the sultanate by King of Singapura, Parameswara, also known as Iskandar Shah, although earlier dates for its founding have been proposed. At the height of the sultanate's power in the 15th century, its capital grew into one of the most important transshipment ports of its time, with territory covering much of the Malay Peninsula, the Riau Islands and a significant portion of the northern coast of Sumatra in present-day Indonesia. As a bustling international trading port, Malacca emerged as a centre for Islamic learning and dissemination, and encouraged the development of the Malay language, literature and arts. It heralded the golden age of Malay sultanates in the archipelago, in which Classical Malay became the ''lingua franca'' of Maritime Southeast Asia and Jawi script became the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ablution In Islam
Wuḍūʾ ( ar, الوضوء ' ) is the Islamic procedure for cleansing parts of the body, a type of ritual purification, or ablution. The 4 Fardh (Mandatory) acts of ''Wudu'' consists of washing the face, arms, then wiping the head and the feet with water. Wudu is an important part of ritual purity in Islam. It is governed by ''fiqh'' (Islamic jurisprudence), which specifies rules concerning hygiene and defines the rituals that constitute it. It is typically performed before prayers ('' salah or salat''). Activities that invalidate ''wudu'' include urination, defecation, flatulence, deep sleep, light bleeding, menstruation, postpartum and sexual intercourse. ''Wudu'' is often translated as 'partial ablution', as opposed to ''ghusl'' as 'full ablution' where the whole body is washed. It also contrasts with ''tayammum'' ('dry ablution'), which uses sand or dust in place of water, principally due to water scarcity or other harmful effects on the person. Purification of the body ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Early agricultural civilizations valued the foods that they establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galangal
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *'' Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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