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

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