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Home > Lifestyle > Perak's Cuisine > Malay Cuisine

 
Malay Cuisine

 

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The Malay affinity for their "own piece of land" is most evident in their preference for natural and home-grown ingredients and spices for cooking, such as coconut, chili and lemon grass, fragrant lime leaves and fresh turmeric.  Ulam, (fresh greens which traditionally accompany the main course), which consists of herbal leaves and garden greens often hand-picked by the cook, is a uniquely Malay delicacy.  Equally important in a Malay meal is the Sambal, a plain-looking paste with a powerful punch.  Sambal, can be eaten as an accompaniment to almost any dish and will liven up the dullest meal.

Another hot favorite is Satay - skewers of marinated beef or chicken barbecued over glowing charcoal and eaten dipped in a spicy peanut sauce with accompaniments of cucumber, onion slices and Ketupat (rice cubes boiled in palm leaf).

A popular Malay breakfast is Nasi Lemak, rice steamed in coconut milk that is served with a selection of curried chicken, beef or squid, cucumber, fried anchovies and sambal, all neatly parcelled in a banana leaf.  Nasi lemak, like all other Malay rice meals, should ideally be eaten with the fingers.  The Malays believe that food tastes better if it is delivered directly from the hand to the mouth.  This is done through a 'pinch and scoop' technique that requires only the five fingers of the right hand, and plenty of practice.

 

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Nasi Lemak

Satay


Nasi Lemak

 


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Last modified: August 31, 2012      Copyright © 2001 - 2012  perak.info.  All Rights Reserved.

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