|
Mee Siam
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay people, Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay language, Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe. History According to Wendy Hutton, due to the Thai influence on Northern Malaysian cuisine, it is believed that the dish originates from Penang, where Thai influences on Malay and Peranakan dishes are common. Dishes from Penang possess Thai influences, such as more liberal use of tamarind and other sour ingredients including dishes like mee siam and asam laksa. As Singapore was established in the early 1800s, many straits Chinese families from Penang moved to Singapore, thus introducing the dish to Sing ... [...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] |
Malay Language
Malay (; ms, Bahasa Melayu, links=no, Jawi alphabet, Jawi: , Rejang script, Rencong: ) is an Austronesian languages, Austronesian language that is an official language of Brunei, Indonesia, Malaysia, and Singapore, and that is also spoken in East Timor and parts of the Philippines and Thailand. Altogether, it is spoken by 290 million people (around 260 million in Indonesia alone in its own literary standard named "Indonesian language, Indonesian") across Maritime Southeast Asia. As the or ("national language") of several states, Standard Malay has various official names. In Malaysia, it is designated as either ("Malaysian Malay") or also ("Malay language"). In Singapore and Brunei, it is called ("Malay language"). In Indonesia, an autonomous normative variety called ("Indonesian language") is designated the ("unifying language" or lingua franca). However, in areas of Central to Southern Sumatra, where vernacular varieties of Malay are indigenous, Indonesians refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Noodle Dishes
Singaporeans, or the Singaporean people, refers to citizens or people who identify with the sovereign island city-state of Singapore. Singapore is a multi-ethnic, multi-cultural and multi-lingual country. Singaporeans of Chinese, Malay, Indian and Eurasian descent have made up the vast majority of the population since the 19th century. The Singaporean diaspora is also far-reaching worldwide. In 1819, the port of Singapore was established by Sir Stamford Raffles, who opened it to free trade and free immigration on the island's south coast. Many immigrants from the region settled in Singapore. By 1827, the population of the island was composed of people from various ethnic groups. Singapore is a multilingual and multicultural society home to people of groups of many different ethnic, religious and national origins, with the majority of the population made up of Chinese, Malay, Indian and Eurasian descent. The Singaporean identity was fostered as a way for the different ethnic gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Noodle Dishes
Malaysian may refer to: * Something from or related to Malaysia, a country in Southeast Asia * Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia * Malaysian people, people who are identified with the country of Malaysia regardless of their ethnicities. Most Malaysians are of Malay, Chinese and Indian descent. ** Malaysian diaspora, Malaysian emigrants and their descendants around the world * Malaysian cuisine, the food and food culture of Malaysia * Malaysian culture, culture associated with Malaysia * The call sign and colloquial name of Malaysia Airlines Malaysia Airlines Berhad (MAB; ms, Penerbangan Malaysia Berhad), formerly known as Malaysian Airline System (MAS; ), and branded as Malaysia Airlines, is the flag carrier airline of Malaysia and a member of the Oneworld airline alliance. (Th ... See also * Malaysian names, names as used by the Malaysian people * * * Malays (other) * Malaya (other) * Malay (other) ... [...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] |
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] |
Mee Ka Tee
''Mee ka tee'' ( lo, ໝີ່ກະທິ), also known as ''mee ka tee Lao'', ''mee ka tee Vientiane'', ''Laotian pork curry noodle soup'', ''mee kati'', ''mee kathi'' or ''mee gati'', is a Laotian red curry and coconut milk egg drop noodle soup originating from Vientiane, Laos. ''Mee ka tee'' is a noodle soup consisting of rice noodles in broth with coconut cream, hand-pounded red curry paste, ground (minced) pork, peanuts and egg, topped with fresh shredded cabbage, cilantro, green onions, beansprouts and mint. Sometime ''mee ka tee'' is served with Laotian puffed sticky rice and deep fried sun dried peppers. ''Mee ka tee'' in the Lao language literally means "''coconut milk noodles''". ''Mee'' means 'noodle', and ''ka tee'' means coconut cream/milk'''. It is said to be the sweeter and creamier cousin of ''khao poon'', or even a soupy version of ''pad Thai''. See also * List of soups * Mee siam Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laos
Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist state and the only landlocked country in Southeast Asia. At the heart of the Indochinese Peninsula, Laos is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and southwest. Its capital and largest city is Vientiane. Present-day Laos traces its historic and cultural identity to Lan Xang, which existed from the 14th century to the 18th century as one of the largest kingdoms in Southeast Asia. Because of its central geographical location in Southeast Asia, the kingdom became a hub for overland trade and became wealthy economically and culturally. After a period of internal conflict, Lan Xang broke into three separate kingdoms: Luang Phrabang, Vientiane and Champasak. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rempah
Bumbu is the Indonesian language, Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The Great Dictionary of the Indonesian Language of the Language Center, official Indonesian language dictionary describes ''bumbu'' as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of Indonesian cuisine and its regional variants such as Balinese cuisine, Balinese, Javanese cuisine, Javanese, Sundanese cuisine, Sundanese, Padang food, Padang, Batak cuisine, Batak and Manado cuisine, Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, soto (food), sotos, gulai, and also as an addition to Indonesian-style instant noodles. Indonesians have developed original gastronomic themes with lemongras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otak-otak
''Otak-otak'' (lit. brains in Malay and Indonesian) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. ''Otak-otak'' is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal. The earliest preparations of ''otak-otak'' is believed to have originated in Palembang cuisine of South Sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices. Regional varieties which bear the name ''otak-otak'' are widely known across Indonesia and other Southeast Asian countries, though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices. Origins and distribution ''Otak-otak'' is widely spread on both sides of the Straits of Malac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Frying
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wendy Hutton
Wendy May Hutton (20 November 1940 – 23 August 2018) was a New Zealand travel and food writer who lived most of her life in Southeast Asia, including almost 30 years in Sabah, Malaysia. Life Hutton moved to Southeast Asia in 1968. After living for many years off and on in Singapore she settled in Sabah in 1989. She had been writing about Southeast Asian food since her early years in the area and continued to write about the region and its food. She died at her home in Sabah on 23 August 2018, at the age of 77. Publications Food *''Sri Lankan Cooking'' (co-written with Douglas Bullis, 2016) Tuttle Publishing *''The Food of Bali'' (2015) Periplus Editions *''The Food of Malaysia'' (2015) Periplus Editions *''Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali'' (2004) Tuttle Publishing *''Everyday Bento'' (2014) Tuttle Publishing *''Vietnamese Favorites'' (2014) Tuttle Publishing *''Sensational Starters and Finger Foods'' (2014) Tuttle Publishi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
