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Wednesday, December 28, 2022

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.











Monday, December 26, 2022

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







Tuesday, December 20, 2022

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.






Monday, December 19, 2022

Rice Dishes 3.0
















 

Thursday, December 15, 2022

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.



Wednesday, December 7, 2022

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.

Monday, December 5, 2022

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

Apam johol atau apam daun rambai ialah sebuah makanan tradisional, sejenis apam di Negeri Sembilan, Malaysia. Makanan tersebut dibalut dengan daun rambai untuk mengekalkan aroma apabila dikukus. 

Kadangkala dimakan bersama rendang, sambal tumis dan bubur kacang.  Ia biasanya dihidangkan semasa sarapan pagi atau minum petang .

rambai leaves
( Baccaurea motleyana )


dough made of primarily flour, egg, brown sugar

steam








Thursday, November 24, 2022

Rendang Maman @ N9

Cleome gynandra ( maman )is a species of edible annual wildflower native to Africa, but now has become widespread in many tropical and sub-tropical regions across Asia.

In Gemencheh, Negeri Sembilan, it’s an important ingredient in cooking the rendang maman.

rendang maman

ingredients of rendang maman

maman plant

manan seeds