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Winter Morning

I’ve never touched the bed sheets, when you left early. Snowdunes curving, still of yesterday, the only keepsake.

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Winter Morning

I’ve never touched the bed sheets, when you left early. Snowdunes curving, still of yesterday, the only keepsake.

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My book "Fixing Broken Glass" is now available on Amazon!

#poetry #coneeberdera #poets#books

[asiahcb42]

My book "Fixing Broken Glass" is now available on Amazon!

#poetry #coneeberdera #poets#books

[asiahcb42]

My book "Fixing Broken Glass" is now available on Amazon!

#poetry #coneeberdera #poets#books

[asiahcb42]

My book "Fixing Broken Glass" is now available on Amazon!

#poetry #coneeberdera #poets#books

[asiahcb42]

Because of its wide cultural diversity Malaysian dining etiquette varies from region to region. I hope this entry is helpful for you. A basic fact to know is to never use your left hand when eating. For the left hand is only used for washroom purposes. Thus, kindly use your right hand when consuming your food. On another note kindly refrain from ordering pork dishes and alcoholic beverages. Due to the significant Muslim population. And the following items are considered haram which translates to the word 'forbidden'.

When it comes to clothing ,I suggest wearing clothes that are comfortable and cool due to the weather. And to sport footwear that slips of easily.For most households require you to remove your shoes upon arrival. In terms of finding the seat kindly give the best seat to to the most respected and honored guest (usually the eldest ).And while eating remember that every morsel of rice  is sacred. So just eat as much as you can finish.  For wastage is disgraceful. 

And when using toothpicks always cover your mouth and dispose it at the side of your plate.However,place bones at a separate plate. Always accept when offered food.For refusing is bad manners.On another hand if your fellow guest are Hindus,kindly do not offer beef. Since their religion prohibits them. Lastly always fold banana leaves after use. And of course do not forget to smile and appreciate the food! And bring something for your host. So I hope you have a good time. And may my entry help you out.

in summary:

The most honorable guest is seated at the head of the table

Bring a token for your host

Avoid asking for alcohol and pork at halal places

Do not offer beef dishes to Hindus

Cover mouth when using a tooth pick

Do not refuse offered food

Do not waste food

Bones are placed in a separate plate

Use only the right hand when eating

Place toothpicks at the side of the plate

remove shoes upon arrival

Smile at your host and the other guests

Appreciate the food

Remove shoes when entering someone’s place

references:

https://asianinspirations.com.au/asian-culture/malaysian-dining-etiquettes/ http://www.traveller.com.au/your-questions-hokr photo courtesy of :https://www.google.com.ph/search?q=malaysian+ingredients&espv=2&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjWvucqeLSAhVClZQKHWimBgUQ_AUIBigB&biw=2133&bih=1055#tbm=isch&q=malaysian+muslims+eating+together&*&imgdii=O8h834WRWA-biM:&imgrc=_PceUDl0wcgbGM:

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Malaysia is a Southeast Asian federal constitutional monarchy.The country is multi-ethnic and multi-cultural.However,approximately half the population is ethnically Malay.While the remaining minorities are Malaysian Chinese and Malaysian Indians. Furthermore ,Islam is the state religion but the country allows freedom of religion to non-Muslims. Due to its historical similarities with Singapore,you might find a few identical dishes across the country.Furthermore ,a few pantry essentials are namely birds eye chili,Belaccan. The birds eye chili is commonly grounded into a paste called sambal. It is also used for pickling and is added to other sauces.For the meals everything is considered an accompaniment with the rice.While belaccan is a  dried and fermented shrimp paste block. The cuisine is an fusion of Malay,Javan,and Sumatran cultures. And ingredients are commonly rich in spices.

Due to its history of being an ancient spice route. In terms of meal structures they eat three times a day.The sarapan(breakfast),makan tengah hari(lunch), and makan malam(dinner). Breakfast usually consists of western cereal but traditional noodle and rice dishes are apparent.In terms of lunch and dinner there is no concept of an appetizer or main course.The dishes are eaten all at once when placed at the table. On another note I highly suggest that you visit a  kopitiam or kopi tiam.It is a traditional coffee shop patronised for meals and beverages, predominantly operated by Chinese proprietors and especially members of the Hainanese community. The word kopi is a Malay/Hokkien term for coffee and tiam is the Hokkien and Hakka term for shop. Or you could visit a Mamak stall.A mamak stall is a restaurant that is open for twenty four hours a day.Serving a variety of dishes such as  nasi lemak and nasi goreng or a variety of noodle dishes. The word mamak is based from the Malaysian Mamak .According to the ancient iron smelting in SG Batu Bujang Valley Keddah they are Malaysians of Tamil Muslim origin, whose forefathers mostly migrated from South India to the Malay Peninsula and various locations in Southeast Asia centuries ago.Which eventually owned these so called food stalls. Hindu mamak stalls do not carry beef or pork but Muslim mamak stalls do carry beef.

 Due to the fusion of cultures. Malaysian fried noodles have a strong indian and chinese influence. If you're vegetarian Malaysia has a good variety of food for you. For as of year 2012 Malaysia had a vegetarian population of  one million. Most likely Buddhist communities. 

Personally I found Malaysian cuisine to be a bold marriage of flavors. I remember the prevalent taste of Belaccan in most dishes. While a wide variety of spices were prominent too. Such as ginger,turmeric,galanggal and lemon grass. And a generous trace of curry leaves , chili paste and curry powders. Everything was exciting. A taste that left me flabbergasted.  If you love spice and adventure Malaysia is a good place to start. 

references:

Sources:Joe Bindloss (2008). Kuala Lumpur, Melaka & Penang. Ediz. Inglese. Lonely Planet. ISBN 978-1-74104-485-0. Kosaku Yoshino. "Malaysian Cuisine: A Case of Neglected Culinary Globalization" (PDF). Sophia University Institute of Comparative Culture, Tokyo. p. 3. Retrieved 2 May 2014. Melati Mohd Ariff (16 April 2008). "Malaysia's Rice Industry: A Revamp Needed?". Federal Agricultural and Marketing Authority. Bernama. Retrieved 19 July 2014. Sri Owen (January 1996). The Rice Book: The Definitive Book on the Magic of Rice, with Hundreds of Exotic Recipes from Around the World. St. Martin's Griffin. ISBN 978-0-312-14132-5. "Manufacturing the fastest growing sector". New Straits Times. 17 January 1994. Retrieved 19 July 2014. "Can Kedah Maintain Its National Rice Bowl Status In Next 10 Years?". Bernama. 18 August 2005. Retrieved 19 July 2014. "Frequently Asked Questions". Malaysia Rice. Retrieved 19 July 2014. Dwayne A. Rules (7 April 2011). "Nasi lemak, our 'national dish'". The Star. Retrieved 6 November 2013. Robert Saunders (1789) "Boutan & Thibet", Philosophical Transactions of the Royal Society Vol. 79, p. 101 "McDonald's Menu". McDonald's Malaysia. Retrieved 19 July 2014. "Malaysia Poultry and Products Annual 2006". The Poultry Site. 10 September 2006. Retrieved 21 November 2014. "Australian Halal Meat Information". Australian Meat. Retrieved 21 November 2014. Syed Nadzri Syed Harun (21 August 2012). "Digesting Raya iMackay, Derek (2005). Eastern Customs: The Customs Service in British Malaya and the Opium Trade. The Radcliffe Press. pp. 240–. ISBN 978-1-85043-844- "Malaysia Population Clock". Department of Statistics, Malaysia. Archived from the original on 5 December 2013. Retrieved 16 March 2014Jump to:"Population Distribution and Basic Demographic Characteristics

photo courtesy of: http://goodthingsmagazine.com/malaysian-southeast-asian-cuisine-guide/

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Satay ayam/ Malaysian bbq meat skewers

Satay or sate is barbecue meat skewer dish which is a popular street food in Malaysia.  It is marinated with seasoning and spices like lemon grass, garlic,shallots, turmeric, coriander, chili, salt, sugar, oil, etc. but the most important part of the marinade would be the turmeric which gives it its signature yellow acolor and distinctive characteristics. It is then cooked over a gill. and is serve with peanut sauce and chopped onions and cucumbers on the side. it may have many variations depending on the sauce and the type of meats used like: chicken, beef, goat and other catles, pork, offals, and even eggs and vegetables.

According to a source, It is developed by street vendors from kebab brought by muslim traders. It’s a legacy of middle eastern influence. like with the nasi goreng satay also hasmany similar dishes with its neighboring countries like for example here in the Philippines where we also have street barbecue which just the same concept I think the only difference is the marinade and the dipping sauce.

The satay that I ordered is satay ayam or chicken satay. It is served with the peanut sauce and chopped cucumber and red onion on the side. At first try of the meat I didn’t really liked it because I’m nt really into super flavorful type of food im more into subtle and fresh tasting type. maybe its because im not used to it. But then I tried eating it together with the cucumber and onion pieces (there should be more cucumber and onion than meat) thats when I actually liked it.  

The restaurants name is Papparam Malaysian Kitchen. In calumpang Marikina city. 15 minutes walk from santolan LRT 2 station. the place is not airconditioned but it does have a nice ambience,  there is no parking space, only the side walk, the service is fine and the food is also great.  For me the price is alittle bit above average. I ordered the nasi goreng papparam, satay ayam, and mango shake all for 460 pesos.  

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Nasi goreng paparam:

Nasi goreng  is fried rice dish which is popular in Malaysia but often described as Indonesian stir- fried rice. It is commonly eaten during breakfast. I guess it’s because it is pretty much a complete meal on its own. it is often served with fried egg on top and  prawn crackers and a protein on the side like chicken, beef and pork (in this case, fried chicken). There are many known varieties to this dish based on the different seasonings, spices and other additional ingredients or components to it (in this case green mango salad with dilis and roasted peanuts). It is commonly cooked by stir frying cooked steamed rice, kecap manis or sweet soy sauce, chili, tamarind, shrimp paste, and garlic in small amount of margarine or oil. vegetables and other ingredients may also be added. Some sources said that it has been the national dish of Indonesia but it also very popular in Malaysia and other neighboring countries where rice is cultivated and is abundant. Compared to the Chinese fried rice, the nasi goreng has a much more intense flavor. The most similar Filipino dish is of course our very own sinangag which also comes in many variations and is also commonly eaten during breakfast.

Basically, almost all fried rice dishes are created as a way to avoid food wastage during the time where refrigeration is not yet available. I also believe that its also because of the common trait of Asians to avoid any food wastage as much as possible.I think almost all south east asian countries has their own version of fried rice and I think it all started with the Chinese  because they were the ones who popularized the stir fry method of cooking which found its way to South East Asian countries where it is practiced even until today.

The Nasi Goreng that I ordered is called nasi goreng paparam. I don’t really know why its called that way I guess its derived from the name of the restaurant maybe they want to make it their own like a trade mark dish. Its also not yet included to the menu the waiter just suggested the dish to me because most of their nasi goreng are just the fried rice with bits of meat and other vegetables and the usual sides. The nasi goreng paparam is served with fried chicken and green mango salad with dilis and toasted peanuts, sliced cucumbers, together with the other usual sides which are prawn crackers, and fried egg on top of the rice.

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“NASI LEMAK” is Malaysia’s fragrant rice dish cooked in coconut milk and pandan leaf.

I remembered recently, we had a family trip to Singapore. I remembered a dish that I ordered that is similar to “nasi lemak” or maybe it’s a Singaporean nasi lemak. It has sambal which is the spicy sauce, protein (fried chicken or beef curry), peanut and cucumber. And somehow the rice taste a little different from a normal one. Now I realized it’s because of the coconut milk and pandan leaf on it.

What is the History behind this dish?

The history of “Nasi Lemak” begins when it was mentioned in a book of Richard Olof Winstedt “The Circumstances of Malay Life in 1909” A book that is rooted on Malay culture and cuisine.

“nasi lemak did seem to originate from the west coast of peninsular Malaysia.”

http://www.thestar.com.my/lifestyle/food/news/2014/11/19/nasi-lemak-once-a-farmers-meal-now-malaysias-favourite/#vWCYyMVJIuLL4jIv.99

Nasi means “rice” and Lemak which means “fatty” and is considered as a famous Malay-Style breakfast and a fatty dish. The traditional nasi lemak is paired with “sambal” which is basically a chili paste that can be eaten with rice or noodles, fried peanuts, crispy anchovy, cucumber slices and hard boiled or fried egg. We don’t know that Malaysia’s locals live near the sea and rich in agriculture that’s why ingredient such as coconut and rice is prominent; and how coconut milk adds flavor and texture to the rice. The first side dish paired with nasi lemak was harvested from villager’s gardens, different types of vegetables and anchovies that are harvested at sea. Locals began to wrap it in banana leaves to be brought by farmers who were working on the rice fields to be a handy meal for them.

Based on research nasi lemak is used to be eaten by farmers to keep them full because it’s a one full dish; carbs from rice oil from sambal and protein from egg and anchovies.

Before, nasi lemak is used to be eaten only as their breakfast. But in the present times, it seems like Malay is used to be eating nasi lemak as their breakfast, lunch, dinner, and even as a midnight snack. Hawkers nowadays have different take on nasi lemak; some add protein on their nasi lemak such as meat, Chicken (fried or curry), fish and in special occasions rendang is added.

From a simple rice dish with side dishes and now to a heavy complete meal that is eaten every time you like. This is how nasi lemak evolved through time because of the diverse cuisine Malaysia had; from a pure Malay cuisine, Chinese-Malay cuisine, and Indian-Malay cuisine.

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“LAKSA” is Malaysia’s spicy noodle soup; either coconut based broth or tamarind

It was the 15th of march when I first had my bowl of laksa. Believe it or not it’s in our class Asiancu2 with Chef Sab. We are preping for service at 11 and we’re doing dishes from SG. The broth was rich because of what is in it; the spices, dried shrimps, and coconut milk that add creaminess to the soup. The shrimp, clams and tofu gives the laksa more distinct texture and taste while eating it. A creamy nodle soup with a kick of spiciness but is tolerable and it complements and not overpower the soup. All in all the experience eating laksa was something I didn’t expect that will tickle my buds to enjoy eating it.

 What is the history behind the dish?

“The origin of “laksa” is still questionable. Because one reffers this to a type of vermicelli which maybe derived from the Sanskrit lakshas meaning “one hundered thousand” and from Chinese word 辣沙 meaning “spicy sand” due to the ground dried prawns that gives a sandy or grity texture. This dish is believed to be from Peranakan culture, which are the descendants of the Chinese immigrants who came to the Malay archipelago.”

http://tamarins.my/whitecurrynoodles/history/

                 A fusion of noodles from Chinese influence and curries from Southeast Asian countries. This is considered as “marriage made in heaven”.

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HOKKIEN CHAR MEE

Hokkien char mee is famous for its dark based sauce. It is also referred to as prawn noodles. Basically, from the word Hokkien it is derived from a province in China, Fujian, where the influence came from. It is not in Malaysia that this dish is making its own pavement through street food superstars, but also in Singapore.  

Hokkien Char mee is traditionally cooked in charcoal fire, which where it gets its smoky and very wokky flavor. Fried Hokkien mee is commonly served in Kuala Lumpur and near surrounding places of aforementioned.

Of course, Differed variations are used the availability of ingredients, in sort of shrimp broth which is the classic version. Some other variations use fried noodles or ingredients like pork, vegetables, and chilies.

 Here’s a video on how Hokkien Char Mee is made.

https://www.youtube.com/watch?v=-urcQhJe-0A

We can see in the video that there are no exact measurements for the ingredients, it is all known by heart and muscle memory. These cooks have been mastering this technique for years, so for It is so hard to replicate at home.

CHAR KWAY TEOW

It is known to be “stir-fried rice strips”, well known to have very thin flat strips of noodles, which is very popular in Malaysia. Stir fried in dark soy, chives, and shrimp, traditionally in pork fat, chili, sprouts and eggs. “Char” means fried and “kway teow” means rice cake and flat, respectively. This meal was first created basically by the farmers, fishermen and other people who just threw in garlic, soy and different ingredients at a calculated fast pace, in which consists of high protein and fat needed for a long day of work. But then, Malaysia as a country mostly of Muslims, they had to make the Char kway teow Halal.

Arguably, Penang has the best Char kway teow in Malaysia, also in some parts of Malaysia they make Char kway teow as gourmet dish commonly in Penang also, which duck eggs, duck and crab meat are added to add more robust and sophisticated flavors.

Here’s a video of a food stall that has been up since 1965. The wok he has been using for such a long time, have one of the best flavors and very seasoned through the thousands of char kway teow cooked in there.

https://www.youtube.com/watch?v=qylnS-Nvy1Y

Here is another video showing a night street market in Burma. The skills and hand movements are only acted by a true master of this dish. The sequence and each throw of ingredients are from passion and love of the food.

https://www.youtube.com/watch?v=BM2BAFSZVvk

 WONTON MEE

This egg noodle dish is tossed in black sauce, served with wontons, char siu, pickled chilies and bokchoy on the side. This dish is gotten from Chinese kitchen, where in char siu is a roasted pork or it is also called pork asado. Where it has a very dark outside and pink inside, sweet and salty. While its dumplings are made out of prawns or pork.

But the difference of this wonton mee is the dark sauce. This type of variation is from Malaysia, where in different areas like Penang and Kuala Lumpur. There is also variation of broth with has orangey color oil. Sometimes, this is also accompanied with roast duck, braised chicken feet.

In this video, we can see that there are two types of noodles that have used. First shown is the fried egg noodles, and second one is the fresh egg noodles. Added with veggies and char siu. The dark sauce is very concentrated and those noodles were blanched in a big boiling broth and tossed in to the dark sauce.  

 Here is a video of Mark weins roaming around Georgetown in Penang.

https://www.youtube.com/watch?v=oPPFAyjNRAw

ROJAK

Rojak is a famous dish in Malaysia, Singapore and Indonesia. Indonesia is where it came from and then brought to Singapore and Malaysia. In Indonesia, the basic ingredients used in theirs are fresh fruits and vegetables. In the other hand, Malaysia, it is mixed with fried tofu and some fritter, for added textures. It is unclear which is which it started from. But the use of palm sugar, chilies and other staples in Southeast Asian countries made it believed that it somewhere from these 3 countries mentioned.

It is a fruit salad tossed with Sambal Belacan. This shrimp paste has a lot of varieties from different countries. But they kind of influence one another. “Otak” is also a term for the shrimp paste, or some refer to it as Shrimp brains. The Penang Hokkiens also called this haeko. While in Indonesia people call this petis udang.

The word rojak means “mixed”. Which refers to the different type and kinds of fruit/vegetables used this salad. There are so many variations of rojak. It changes every time you add an ingredient or you cut the ingredients in different ways.

Some of the fruits used are pineapple and green mango. Vegetables can be cucumber and yam bean. It also has fritters to add that another texture for the dish.

 Here is a fruit rojak being prepared in Taman Midah in Kuala Lumpur with fresh fruits, crackers and dark sauce.

https://www.youtube.com/watch?v=l9Z8uhTt1k8

 Good food and travelling is the best part. But if there’s added musical show, it couldn’t be more satisfying. This type of rojak serves mamak pasumbar rojak, which is more fried fitters, vegetables tofu, eggs and more.  Here is a vendor dancing and singing in sync with his music while chopping with precision. Enjoy!

https://www.youtube.com/watch?v=vJRahcsHOGw

 ROTI CANAI

This is a dish mainly influenced by the Indians in Malaysia, they are the Mamak. The Malaysian flatbread is a favorite breakfast dish in the country. It is not only the roti canai that you eat, this is traditionally served with curries. From there, we can see that Indians have the direct influence of this dish that came over Malaysia, which was brought by Indian Muslims or the mamaks. In addition, Roti prata is the version in India.

Variations of this dish differs on what you partner with it. A variation ranges from fruits, vegetables, curries to fried eggs. It is like just a flatbread partnered with anything.

You want some entertainment? This went viral on facebook, just so because of these very skilled cooks who make roti canai. Indeed, those are flying roti canai.

https://www.youtube.com/watch?time_continue=11&v=L3mV1bP0m9s

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photo credits: 

Photos from: rasamalaysia.com

Photos from: malaysiafest.com/au

Photos from: atablefortwo.com/au

Photos from: rasamalaysia.com

Photos from: asianinspiration.com/au

[asiahcb42]

4 FAMOUS MALAYSIAN DRINKS AND DESSERTS

Malaysia, a country bursting with rich flavors and sweet delicacies that is loved by both local and foreign, presents to you some of its most famous drinks and desserts.

TEH TARIK

This tea concoction known as Teh Tarik started after the World War II when the Indian-Muslim immigrants in Malay Peninsula had a drink stalls or what they call it, Sarabat. They serve the factory workers at the rubber plantations to earn money for their living. According to Bonny Tan, “there is an ongoing dispute as to whether this drink is a specialty of Singapore or Malaysia”. He also said that, in Malaysia, Sarabat can still be found in factories and construction sites while in Singapore they had there hawker centres in 1970s.

Teh Tarik literally means “pulled tea” or mamak concoction. Mamak or Mama is an Indian term from the word Tamil which means uncle. Teh Tarik can commonly found in Kopitiam (coffee shop) and Mamak stalls.  

Teh Tarik can be made from any type of tea but the best tea that can be use is the tea dust because it gives orange colouring and it has a stronger flavor compared to tea leaves. Base on my research, tea dust is came from a broken tea leaves ground into dust. The tea dust from Sri Lanka is said to be the best quality brew.

The tea also consists of evaporated milk, condensed milk and then pulled until frothy. The tea is poured back and forth in stainless tea containers. Their pouring process requires a lot of practice because it takes years to master the art.

Here’s a video to show how the process of pouring for Teh Tarik.

https://www.youtube.com/watch?v=Nbi8vbdXSNE

CENDOL

Photos from asianinspirations.com.

When you visit Penang, you should definitely try their popular traditional dessert, known as Cendol. This dessert drink came from the word “jendol”, which means bump or buldge. It also said that it is originated from Java, Indonesia. Cendol is made from green bean flour, tapioca flour, rice flour, salt, sugar, and a few drops of pandan essence. The mixture should be sieved or squeezed using a colander with a bowl of iced water to create a noodle shape. They also put Gula Melaka (Palm Sugar) and coconut milk, creamed corn and red beans for the finishing touch.

Here’s a video on how the Cendol is being served:

https://www.youtube.com/watch?v=YeztW5j73wc

AIS KACANG

Ais Kacang is another popular Malaysian dessert especially during summer season. This thirst-quenching concoction can commonly found at hawker centres, restaurants, and roadside stalls. Before, the ice were shaved using a hand cranked machine, but nowadays they use machines to make their work easier and faster.

The locals prefer to call ais kacang as ABC or Ais Batu Campur which means mixed shaved ice. Originally, ais kacang was made of only shaved ice and red beans. Today, they added more ingredients to make it more delicious and appetizing. They put sweet corn, grass jelly, attap chee (palm seeds), red beans, cendol, and ice cream. They also drizzle it with evaporated milk, condensed milk, sarsi syrup and red rose syrup. Some hawkers have their own version of ais kacang. They added fruits like mango and durians, Gula Melaka syrup, peanut kachang, and basil seeds.

While I’m having my research, I just realized that ais kacang is very similar to our Halo- Halo. At first, I thought our country has the only mixed iced dessert but also in other Asian countries has their own version of Halo-Halo. For now, I cannot compare which of the two is the best because I haven’t tried Ais Kacang. Hopefully in the future I’ll have the chance to try their ABC.

Here’s a video showing how Ais Kacang is made.

https://www.youtube.com/watch?v=2wx3DKO9wfQ

PISANG GORENG

Photos from asianinspirations.com.

Pisang Goreng was introduced by the Portuguese in 1511. They eat the banana fritters as their breakfast. Before the Portuguese came, bananas were eaten raw and they never cooked it. The Portuguese also introduced flour to the Malay and since then, they started cooking bananas.

Pisang Goreng is a snack that is eaten in the afternoon or in the morning. It is usually consumed by kids that are sold by the street vendors. They said that it is best to be eaten when it’s freshly cooked while it’s still hot and crunchy. The texture of Pisang Goreng should be light and crispy after being deep fried.  To achieve the right texture, they use rice flour, egg, salt and water for the batter and crushed rice cereals for the coating. Don’t use overly ripe bananas because it will be too soft and soggy after frying.   

Here in the Philippines, we also have our own version of Pisang Goreng and it is called in different names depending on how it is made. If it is coated in batter before frying, it is called “maruya” but if it is fried in oil and sugar, it’s called "banana cue" or "toron".

Here’s a video on how to make a Pisang Goreng.                                                                                                                                                                                                                                                                                                 https://www.youtube.com/watch?v=G8k-Avuz7Us

photo credits(left to right in chronological order):

http://ipohecho.com.my/v2/wp-content/uploads/2011/06/es-cendol.jpg http://www.wandercooks.com/ridiculously-fun-malaysian-teh-tarik/ https://www.google.com.ph/imgres?imgurl=https%3A%2F%2Fs-media-cache-ak0.pinimg.com%2F564x%2F8a%2F27%2F89%2F8a27892abb8393bb1069fc3a72524c10.jpg&imgrefurl=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F290974825896396416%2F&docid=V2_AGuSHlELmsM&tbnid=suW48fmpM8vBdM%3A&vet=10ahUKEwiW-YeX6uHSAhWCvrwKHRb6CjoQMwgvKAgwCA..i&w=429&h=640&bih=1055&biw=2133&q=teh%20tarik%20man&ved=0ahUKEwiW-YeX6uHSAhWCvrwKHRb6CjoQMwgvKAgwCA&iact=mrc&uact=8#h=640&imgrc=suW48fmpM8vBdM:&vet=10ahUKEwiW-YeX6uHSAhWCvrwKHRb6CjoQMwgvKAgwCA..i&w=429 https://www.google.com.ph/search?q=teh+tarik&espv=2&site=webhp&source=lnms&tbm=isch&sa=X&sqi=2&ved=0ahUKEwjWmpqJ6uHSAhWHVrwKHZuOCjIQ_AUIBigB&biw=2133&bih=1055#tbm=isch&q=pisang+goreng&*&imgrc=WQlbFR72WyNGyM: http://www.foodadvisor.my/best-ice-kacang-in-ipoh

SOURCES: 1. Teh Tarik https://www.pinterest.com/pin/290974825896396416/ https://asianinspirations.com.au/in-the-kitchen/5-unique-malaysian-drinks-and-desserts/ https://www.tripadvisor.com.ph/ShowTopic-g294265-i1748-k4394313-Kopitiam_definition_please-Singapore.html http://eresources.nlb.gov.sg/infopedia/articles/SIP_2013-07-19_103055.html 2. Cendol http://www.wisegeek.com/what-is-cendol.htm http://ifood.tv/asian/cendol/about http://www.malaysiavacationguide.com/cendol.html https://asianinspirations.com.au/recipe/cendol/ 3. Ais kacang http://www.seriouseats.com/2013/04/singapore-stories-ice-kachang-ais-kacang-malaysian-shaved-ice.html http://desserts.wikia.com/wiki/Ice_Kacang 4. Pisang Goreng ​https://www.revolvy.com/main/index.php?s=Pisang+goreng&item_type=topic​http://www.rotinrice.com/2011/03/pisang-goreng-banana-fritters/ 5. HOKKIEN CHAR MEE https://my.openrice.com/klangvalley/article/10-best-fried-hokkien-mee-in-kl-pj-updated/337 6. Char kway teow http://www.malaysia.travel/en/es/experiences/a-taste-of-malaysia/char-kway-teow http://merlion.org.au/blog/the-history-of-char-kway-teow/ http://www.keropokman.com/2008/08/history-of-char-kuey-teow-national.html’ 7. Wonton mee http://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/ 8. Roti Canai https://www.tripadvisor.com.my/Travel-g298570c89624/KualaLumpur:Malaysia:Roti.Canai.html 9. Rojak http://www.vi-vian.com/

[asiahcb42]

The Blue rice is a type of cooked rice which is usually used in Malaysian cuisine with it as its starch in certain dishes. The blue rice doesn’t come natural, it is cooked using and edible flower called Clitoria ternatea.

Clitoria ternatea is a flower that originated in Malaysia and Thailand. It is also commonly called as peaflower and Asian Pigeonwings. In Malaysian cuisine, it is used as a natural food coloring for its rice dish which is called Nasi Kerabu.

Nasi Kerabu goes way back and originated from Kelantan, north east from Malaysia’s peninsula. It which was brought by the Chinese immigrants in the 15th century. The male Chinese immigrants would usually marry the the Thai locals in Kelantan which explains the dish’s Thai influence.

Nasi which is the Malay term for rice and Kerabu which means salad is a traditional Malaysian dish which consists of the blue rice and is usually  served with dry fish or fried chicken, herb salad, sambal sauce and coconut fish relish.

The blue rice is usually made by extracting the peaflower in two ways.

The first method is to remove the stems of the flower then soak it in boiling water. Strain the blue liquid afterwards. Clean the rice and instead of using regular water for cooking, pour in the blue liquid that you extracted from the flowers

Second is by putting the flower directly to the rice when you’re about to cook it and let it extract naturally in the process

So the next time that you would visit a Malaysian restaurant, don’t be weirded out if you see a dish with a blue rice in it when it fact, the peaflower actually gives the rice its fragrance. Think of it as how pandan leaves work in our cuisine. Sadly nowadays, people don’t use peaflowers to color their rice but uses food coloring instead so make sure to visit an authentic Malaysian Restaurant for a great experience

[asiahcb42]

It was hard to research for a place with malaysian cuisine around my area because almost all of the restaurants were in either makati or marikina but thankfully, there was this one place around my area that serves Malaysian cuisine and the place is called santai resto bar

Santai is located in greenfield district in shaw. I went there after class alone to eat out. The ambiance of the place was surprisingly relaxing, only a few customers and just in time for sunset.

I tried inviting people but schedules wont meet so i decided to pig out and order a couple of dishes from their menu. Besides, eating out alone would be a great escape from all the stress and schoolwork

I ordered three dishes which are nasi goreng kampung, (served fried rice w anchovies chicken amd bbq & cracker) beef rendang due to the waitress' recommendation, and their tomyum soup for something spicy and so that all of my dishes won't be dry

Tom yum

The ingredients that were evident with the tom yum were carrots, squid rings, kangkong, shrimp and green chilis. I would say that this would be my personal favorite among the dishes that i ordered from their menu because first, the seasoning was perfect and the level of spicyness was just fine. The soup has a little creamy touch into it and the amount that was served  fits its price. I would definately come back to this restaurant just for this dish

Rendang

The next dish that was served to me was the beef rendang. I ordered it because based from research, beef rendang is one of the most popular dishes in Malaysia. But to my surprise, the dish had a weird flavor. I Cant really explain the taste  and as much as i want to break down the flavors and spices that was in it, i had a difficult time. I was shocked because it was also my first time trying out a rendang ever and i'm not familiar with what ingredients malaysian cuisine uses so it caught me off guard. The taste was different and i wasnt so sure if that's how it should taste like. It tasted a little soapy, and spicy.

I personally would not recommend the dish but ill have to wait ro try other rendangs beforw i can make my assumption on theirs.

Nasi goreng kampung

The last dish that was served was the Nasi Goreng Kampung. For me it resembles the usual breakfast Filipino dish due to ts components. Fried rice with leaves and dried fish, sunny side up egg, cucumber and tomatoes for the sides and chicken skewers. It also had 2 dipping sauces.

Based from what ive tasted, The chicken was marinated and grilled after due to its charcoal taste. The rice was a little bit salty due to the dried fishes that was in it and the two fipping sauces were oiled peanuts and a salty one probably made from seafood. When all the components are eaten together, they would complement each other and all the flavors would fight in your mouth.

I personally enjoyed the dish and would highly recommend it especially for people who love our native cuisine.

Overall, i enjoyed my stay in Santai. I stayed up late and was able to catch the live band which made me enjoy my stay more. There arent much Malaysian Restaurants around but i recommend this one especially to people who are fund of relaxing or drinking at the same time enjoying their food. I dont mind going back to the resto bar but my only issue is they dont accept food orders until 3pm because they open late due to the fact that they aslo finish late because of their bar side.