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Laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour (tamarind or ). Originating from Peranakan cuisine, laksa recipes are commonly served in Indonesia, Malaysia, and Singapore. Origin Laksa is one of the most popular dishes of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables ex ... [...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] |
Coconut Soup
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ''ginataan'', ''laksa'', ''sayur lodeh'', '' soto'', and ''tom kha kai'', and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as ''binignit'' and ''kolak''—are sweet dessert soups. Overview Coconut soup is a fruit soup prepared using coconut fruit or coconut milk as a primary ingredient. It can be prepared as a broth-based or cream-based soup. The coconut fruit can be sliced, chopped, or shredded. Green coconut fruit from young coconuts can also be used to prepare coconut soup, and coconut water and coconut oil are sometimes used as ingredients. Many various coconut soups exist in the world, with myriad ingredients used. Coconut soup is sometimes prepared in combinations using other ingredients, such as chicken, potato, or curry. It can be served a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singaporean Cuisine
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state. Influences include the cuisines of the Malays, the Chinese and the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peranakans
The Peranakans () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (), namely the British Colonial ruled ports in the Malay Peninsula, the Indonesian Archipelago as well as Singapore. Peranakan culture, especially in the dominant Peranakan centres of Malacca, Singapore, Penang and Medan, is characterized by its unique hybridization of ancient Chinese culture with the local cultures of the Nusantara region, the result of a centuries-long history of transculturation and interracial marriage. Immigrants from the southern provinces of China arrived in significant numbers in the region between the 14th and 17th centuries, taking abode in the Malay Peninsula (where their descendants in Malacca, Singapore and Penang are referred to as Baba–Nyonya); the Indonesian Archipelago (where their descendants are referred to as Kiau–Seng); and Southern Thailand, primarily in Phuket, Tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peranakan
The Peranakans () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (), namely the British Colonial ruled ports in the Malay Peninsula, the Indonesian Archipelago as well as Singapore. Peranakan culture, especially in the dominant Peranakan centres of Malacca, Singapore, Penang and Medan, is characterized by its unique hybridization of ancient Chinese culture with the local cultures of the Nusantara region, the result of a centuries-long history of transculturation and interracial marriage. Immigrants from the southern provinces of China arrived in significant numbers in the region between the 14th and 17th centuries, taking abode in the Malay Peninsula (where their descendants in Malacca, Singapore and Penang are referred to as Baba–Nyonya); the Indonesian Archipelago (where their descendants are referred to as Kiau–Seng); and Southern Thailand, primarily in Phuket, Tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penang
Penang ( ms, Pulau Pinang, is a Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait. It has two parts: Penang Island, where the capital city, George Town, is located, and Seberang Perai on the Malay Peninsula. They are connected by Malaysia's two longest road bridges, the Penang Bridge and the Sultan Abdul Halim Muadzam Shah Bridge; the latter is also the second longest oversea bridge in Southeast Asia. The second smallest Malaysian state by land mass, Penang is bordered by Kedah to the north and the east, and Perak to the south. Penang is the 8th most populated state in Malaysia. Its population stood at nearly 1.767 million , while its population density was as high as . It has among the nation's highest population densities and is one of the country's most urbanised states. Seberang Perai is Malaysia's second-largest city by population. Its heterogeneous population is highly diverse in ethnicity, culture, language and religion. As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malacca
Malacca ( ms, Melaka) is a state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site since 7 July 2008. The state is bordered by Negeri Sembilan to the north and west and Johor to the south. The exclave of Tanjung Tuan also borders Negeri Sembilan to the north. Its capital Malacca City is southeast of Malaysia's capital city Kuala Lumpur, northwest of Johor's largest city Johor Bahru and northwest of Johor's second largest city, Batu Pahat. Although it was the location of one of the earliest Malay sultanates, namely the Malacca Sultanate, the local monarchy was abolished when the Portuguese conquered it in 1511. The head of state is the ''Yang di-Pertua Negeri'' or Governor, rather than a Sultan. Malacca is noted for its unique history and it is one of the major tourist destinations in Malaysia. With a highly strategi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garcinia Atroviridis
''Garcinia atroviridis'', known as asam gelugur, asam gelugo, or asam keping (in Malay, th, ส้มแขก) is a large rainforest tree native to Peninsular MalaysiaHassan, Dr. W. E. (2006). ''Healing Herbs of Malaysia''. Kuala Lumpur: Federal Land Development Agency. and Sumatra . This species grows wild throughout Peninsular Malaysia but is also widely cultivated, especially in the northern states, owing to its economic and medicinal value. ''Garcinia atroviridis'' is a large perennial plant commonly found in evergreen forests in the southern region of Thailand and Malaysia. Description The tree grows to a height of more than 20 m and has a long trunk, smooth grey bark and drooping branches. The leaves are dark green, shiny, long and narrow with a pointed tip and upturned edges. The flowers are dark red. The round fruits are borne singly on twig ends about 7–10 cm in diameter. The ripe fruits are bright orange yellow, which are sliced, dried and used in curries or s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denys Lombard
Denys Lombard (1938 – January 8, 1998) was a leading Asian expert with contributions to Southeast Asian studies, Sinology, and the history of maritime Asia. He was famous for efforts to compare insular Southeast Asia and the Asian Seas to the Mediterranean area. Early life and education Lombard was born in Marseilles, France. His father was Maurice Lombard, Director of Studies at the Ecole Pratique des Hautes Etudes (EPHE) in Paris and colleague of Fernand Braudel. Lombard possessed at least six academic degrees, including a graduate degree in history and four degrees in languages (Chinese, Malay-Indonesian, Cambodian and Thai). He spoke over a dozen languages. Career Lombard was the head of the Division des Aires Culturelles in the École des Hautes Études en Sciences Sociales (EHESS) and the director of the École Français d'Extrême-Orient (EFEO) from 1993 to 1998. His major work on Indonesia was the three volume work ''Le carrefour javanais'' Personal life Lombard was m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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