Delicacies @ Deepavali

 

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