Today, there are many delicious foods easily available. Sometime wonder how life was in the ancient past when they did not have ease of access to food as we do today . Mostly , everyone must have their own favourite food regardless of race or age . Then , all people will often feel happy and enjoy when unable to eat their favourite food . So , in this blog we want to share some favourite food of us . We hope you guys will be enjoy when read this blog .
Nasi Lemak
Nasi lemak is a dish that comprises rice made fragrant with coconut cream and pandan leaves. A light meal that is believed to be Malay in origin, it is traditionally accompanied by fried anchovies, sliced cucumbers, fried fish known as ikan selar, and a sweet chili sauce. Modern-day variations on the dish now offer an extensive array of other side dishes.
Nasi lemak is Malay for “rice in cream”, a reference to the rice being cooked in coconut milk, or “richly flavoured rice”. The rice is lightly salted and made fragrant with a knot of pandan leaves added while the rice is still cooking. It is the ordinary man’s breakfast, traditionally served with fried fish known in Malay as ikan selar kuning, ikan bilis (anchovies), kangkong (water spinach) and a dollop of sambal (a type of chilli paste).The fish is fried so crisp that it can be eaten whole. Nowadays, the anchovies are fried with salted peanuts, the dish topped with thin slices of cucumber and a fried or boiled egg.4 The rice and all its condiments and side dishes are kept warm in a banana leaf folded into a conical pocket.
The sambal is the dish’s signature condiment. Malays prefer their rice with sambal ikan bilis (chilli paste made of local anchovies) or sambal tumis (fried chilli paste). The sambal is a combination of dried chillies, shallots, garlic and belacan (shrimp paste), sometimes with sliced lemongrass added. Sugar and tamarind give the chilli sauce a sweet and tangy taste.
The rice is traditionally steamed, because if it is cooked over a hot fire, the coconut milk can easily burn. Modern cooks use a rice cooker and replace water with the coconut milk instead.Some secrets to making good nasi lemak include cooking the rice partially the night before, then adding the coconut milk and pandan leaves the following morning to complete the cooking process.
Traditionally , most of these accompaniments are spicy in nature . I am so proud to be Malaysian because of the traditional foods . Our traditional foods also famous in all the world . Most of them especially foreigners are willing to come to Malaysia just want to know more and explore more futher about our traditional food .
( Prepared by : MAZSYAFIKADIANA BINTI MAZLAN )
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Tom Yam
Tom yum or tom yam is a type of hot and sour Thai soup,usually cooked with shrimp (prawn).Tom yum have origin in Thailand and is widely served in neighbouring countries such as Cambodia, Brunei, Malaysia, Singapore and Laos and has been popularised around the world.
The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, or shrimp.
I like tomyam because it tastes so delicious . The taste is spicy,sour and sweet , but I prefer tomyam seafood than tomyam chicken because tomyam seafood have more choice example grab , squid , shrimp and other . Maybe you would like to try this because taste spice , sour some time sweet can make you in love with tomyam .
( Prepared by : NUR QUSYAIRAH BINTI OMAR HAYAN )
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Roti Canai
Roti canai is a type of Indian- in Malaysia, Brunei, Indonesia and Singapore. It is often sold in Mamak stalls in Malaysia,also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta. It is also found throughout Thailand, where it is called "Ro Tee" and is typically sold by Muslims, most often from street carts, and is usually Halal.
In English and in Chinese, roti canai is sometimes referred to as "flying bread" , a term that evokes the process of tossing and spinning by which it is made.
Traditionally roti canai is served with dhalor any type of curry, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savoury or sweet, with a variety of toppings and fillings, which includes eggs, banana, sardines and onion. In Thailand, it is usually served sweet - typical fillings include condensed milk, peanut butter, jam and nutella, without the curry.
I like roti canai is a simple dish for breakfast , there are also a lot of different curries used besides 'dhal' , for example chicken curry or beef curry . It is easy to find , almost everywhere in village or town in Malaysia has a roti canai . So you guys should try this roti canai .
( Prepared by : MUHAMMAD SHAHRIL FAIZAL BIN SAHARUDDIN )
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Nasi Kerabu
Nasi Kerabu is one of the classic dishes of Kelantan . Kerabu is Malay salad with a mixture of herbs, vegetables and fruits. Just like the northern nasi ulam recipe , Nasi Kerabu Kelantan is also a very healthy dish, that requires a lot of slicing action of herbs and vegetables. But Nasi Kerabu requires much more tedious preparation work due to many components that makes up the dish .The basic Nasi Kerabu comprises of rice, mixture of herbs & vegetable (ulam), coconut flaked fish (kerisik sambal ikan) and coconut sauce (sambal tumis kelapa). Besides the most common Blue rice (Nasi Biru), there’s other variation of the rice served – white (plain white rice), yellow (with turmeric) and grey (from Mengkudu leaves). The blue colour of rice results from cooking in the (bunga telanga). I like nasi kerabu not because of the taste, but it is because our Malaysian food.
I like nasi kerabu because is a simpe food . The taste is so delicious and very nutrition because have fish or chicken , vegetable , egg and other nutrition in nasi kerabu . My favourite place when I want to eat nasi kerabu at Kajang . When you eat nasi kerabu you fell very full .
( Prepared by : NURISMA HILAL BIN NORAZLAN )
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So , that all we want to share with you guys about favourite food of us . We can eat how many food that we want but we should care about healthy to okay . We hope you all happy when read this blog message . Thank you .
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