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Nasi Beringin
Nasi Beringin is a traditional food, a rice dish, in Johor, Malaysia. It used to be served to Johor royalties in the late 1890s; the sultans would have this fragrant dish especially when guests were invited to dine in the palace. Usually people eat it with acar, chicken curry, sambal and hard boiled egg. It is suitable to eat during breakfast and lunch. See also *''Nasi dagang'' *''Nasi lemak'' *''Nasi kerabu Nasi kerabu is a Malaysian cuisine rice dish, a type of '' nasi ulam'', in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of ''Clitoria ter ...'' References External links Mat Salleh blogger gets first taste of Nasi Beringin (in Malay) at NST Online Nasi Beringin Warisan Tradisi Johor Kini Polular Semula (in Malay) at KL Media Channel Malay cuisine Malaysian rice dishes {{malaysia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johor
Johor (; ), also spelled as Johore, is a States and federal territories of Malaysia, state of Malaysia in the south of the Malay Peninsula. Johor has land borders with the Malaysian states of Pahang to the north and Malacca and Negeri Sembilan to the northwest. Johor shares maritime borders with Singapore to the south and Indonesia to both the west and east. Johor Bahru is the capital city and the economic centre of the state, Kota Iskandar is the seat of the state government, and Muar (town), Muar serves as the royal town of the state. The old state capital is Johor Lama. As of 2020, the state's population is 4.01 million, making it the second most populated state in Malaysia. Johor has highly biodiversity, diverse tropical rainforests and an equatorial climate. The state's mountain ranges form part of the Titiwangsa Range, which is part of the larger Tenasserim Hills, Tenasserim Range connected to Thailand and Myanmar, with Mount Ophir being the highest point in Johor. While i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Kerabu
Nasi kerabu is a Malaysian cuisine rice dish, a type of ''nasi ulam'', in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of ''Clitoria ternatea'' (butterfly-pea) flowers ''(bunga telang)'', which are used as a natural food coloring in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with ''solok lada'' (stuffed peppers) and is also eaten with fried ''keropok''. ''Nasi kerabu'' is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand, where it is known as ''khao yam'' ( th, ข้าวยำ, ). Origin and distribution Boiled rice has been a key source of carbohydrates in the diet of the people of Malacca and Malay Archipelago since ancient times, and is an essential component of many local dishes. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Lemak
''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. ''Nasi lemak'' can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country’s tourism brochures and promotional materials. It is not to be confused with ''nasi dagang'', sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasi Dagang
''Nasi dagang'' ( Jawi: ناسي داڬڠ, lit. 'trader's rice') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu, Kelantan, parts of Pahang and eastern Johor), southern Thai Malay provinces of Pattani, Yala and Narathiwat and across the Indonesian border in Natuna and Anambas, Riau Islands. The most famous nasi dagang comes from Kampung Ladang in Terengganu and Tumpat in Kelantan. Ingredients Nasi (Rice) The combination of fenugreek seeds and coconut milk gives nasi dagang its unique flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick coconut milk, sliced shallots, lemongrass and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), '' iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spicy In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Curry
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Regional variations Aesthetic Chicken Curry.jpg, Chicken curry of Tamil Nadu, India Philippine Chicken curry.jpg, Philippine chicken curry (La Familia, Baliuag, Bulacan) Chicken Dry Curry - Howrah 2015-04-26 8515.JPG, Chicken kasha is a dry chicken curry from Bengal IndianChickenCurry.jpg, A pot of Punjabi-style chicken curry Indian subcontinent Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals. History Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms which adopted many Indian cultural elements, including food processing technique. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from Indian achar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today recognized as acar in Indonesia, Mal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johor Sultanate
The Johor Sultanate ( ms, Kesultanan Johor or ; also called the Sultanate of Johor, Johor-Pahang, or the Johor Empire) was founded by Malaccan Sultan Mahmud Shah's son, Sultan Alauddin Riayat Shah II in 1528. Johor was part of the Malaccan Sultanate before the Portuguese conquered Malacca's capital in 1511. At its height, the sultanate controlled modern-day Johor, Pahang, Terengganu, and territories stretching from the river Klang to the Linggi and Tanjung Tuan, Muar, Batu Pahat, Singapore, Pulau Tinggi and other islands off the east coast of the Malay peninsula, the Karimun islands, the islands of Bintan, Bulang, Lingga and Bunguran, and Bengkalis, Kampar and Siak in Sumatra. During the colonial era, the mainland part was administered by the British, and the insular part by the Dutch, thus breaking up the sultanate into Johor and Riau. In 1946, the British section became part of the Malayan Union. Two years later, it joined the Federation of Malaya and subsequently ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malays (ethnic Group)
Malays ( ms, Orang Melayu, Jawi: أورڠ ملايو) are an Austronesian ethnic group native to eastern Sumatra, the Malay Peninsula and coastal Borneo, as well as the smaller islands that lie between these locations — areas that are collectively known as the Malay world. These locations are today part of the countries of Malaysia, Indonesia (eastern and southern Sumatra, Bangka Belitung Islands, western coastal Borneo (Kalimantan) and Riau Islands), southern part of Thailand ( Pattani, Satun, Songkhla, Yala and Narathiwat), Singapore and Brunei Darussalam. There is considerable linguistic, cultural, artistic and social diversity among the many Malay subgroups, mainly due to hundreds of years of immigration and assimilation of various regional ethnicity and tribes within Maritime Southeast Asia. Historically, the Malay population is descended primarily from the earlier Malayic-speaking Austronesians and Austroasiatic tribes who founded several ancient maritime trading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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