Laksa variations @ Malaya

Laksa is a dish of Peranakan origin, with a 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 Singapore, Penang, Medan, Malacca, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes.

A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name daun laksa "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.

Bak Kut Teh : Klang vs Singapore

 

Variation	Klang (闽南派)	Singapore (潮汕派)
Name	肉骨茶	肉骨茶
Colour	Dark	Clear
Variants	Soup, Dried	Soup
Main Ingredients	pork / seafood / chicken	pork-rib
Other Ingredients	Button mushroom洋菇 enoki mushroom金针菇 Dried tofu skin腐竹 Dried tofu豆干	?
Side dishes	Youtiao油條 Greens 时蔬	?
Base Ingredient (soup)	Chinese herbs (star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) and dark soy souce	Pepper corns (white pepper, black pepper) and garlic

Hokkien Mee : Penang vs Selangor

Variation	Selangor	Penang
Name	福建面	福建面 / 虾面
Noodle Type	Large yellow noodle	Small yellow noodle, alternatively beehon
Cooking method	Stir-fry	Soup
Broth / Soup	Nil.  Thick black gravy	Reddish spicy prawn paste soup
Side Ingredients / Toppings	Small prawn Lean pork meat or chicken breast meat Fish cake Pak choy or cabbage	Big prawn Lean pork meat Hard-boiled eggs Kangkung Bean sprouts
Must-have ingredient	Thick soy souce	Prawn paste

Sambal variations @ Malaya

Sambal is a chili 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 loanword of Javanese origin (sambel). It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

Various recipes of sambals are usually 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 soups. There are 212 variants of sambal in Indonesia, with most of them originating in Java.

Rice Dishes 3.0

 

Mentarang Bakar @ Perlis

 

Emping & Ringgi @ Perlis

Emping dan ringgi diperbuat daripada empat (4) jenis padi pulut, seperti pulut gantung alu, pulut galah, pulut sutera dan pulut hitam.

Emping merupakan sejenis "kudap-kundapan yang diperbuat daripada padi yang masih  lembut  isinya".  Emping  seperti  yang  diketahui  adalah berwarna putih kekuningan kerana ia diperbuat daripada padi yang hampir masak dan perlu direndam semalaman terlebih dahulu.

Ringgi merupakan “emping daripada padi yang masi lembut isinya”.  Ringgi  berwarna hijau muda dan lebih manis kerana ia diperbuat daripada padi muda atau padi yang beringgi iaitu buah padi yang sedang berisi dan masih lembut isinya.

Latok @ Sabah

Latok ( Caulerpa lentillifera ) is a species of ulvophyte green algae from coastal regions in the Asia-Pacific.  It have been traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia.

Traditionally, C. lentillifera were harvested directly from the wild. The first commercial cultivation of C. lentillifera was in the 1950s in Cebu, Philippines.  Commercial cultivation was followed by Japan in 1968, where it was cultivated in tanks in the warmer waters of Okinawa.

 

This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.  Instead of leaves, the alga has bubbles that burst in the mouth, releasing a taste of the ocean.

Lemang Kelamai @ Perak

Kelamai is a delicacy of the Rao commuity from Gopeng, Perak.  The Rao or Rawa is the decendents of the Rao imigrants from West Sumatra whom migrated to Malaya ( 1773-1848 to N9, 1857-1863 to Pahang, 1867-1876 to Selangor, 1875-1876 to Perak ) in the 1800s and 1900s.

It is made from glutinous flour, brown sugar, coconut milk, kerisik, tahi minyak and coarse sugar.  The ingredients are fermented for 3 days before slowly cook in bamboo. 

The bamboo used is bulur aur ( Bambusa vulgaris ).  Compare to buluh lemang ( Schizotachyum brachycladum ), it has thicker wall, shorter internode and bigger in size.

Kelamai is then slowly cook over fire for 4 – 6 hours.

Apam Johol @ N9

 

rambai leaves
( Baccaurea motleyana )

dough made of primarily flour, marjarine, brown sugar

steam