VEGETABLES

Cangkuk Manis

In Malay, it is called cekur manis, sayur manis, or asin-asin.

Its multiple upright stems can reach 2.5 meters high and bear dark green oval leaves 5–6 cm long. It is one of the most popular leaf vegetables in South Asia and Southeast Asia and is notable for high yields and palatability. The shoot tips have been sold as tropical asparagus. In Malaysia, it is commonly stir-fried with egg or dried anchovies.

Kang kung

 The flowers are trumpet-shaped, 3–5 centimetres (1–2 in) diameter, usually white in colour with a mauve centre. The flowers can form seed pods which can be used for plantingThe vegetable is a common ingredient in Southeast Asian dishes. In Malaysia, the leaves are usually stir fried with chile pepper, garlic, ginger, dried shrimp paste and other spices

Sawi

  Field Mustard Leaf is a leafy vegetable that is great for stir fry. It is called Cai-xin in Mandarin and Sawi in Malay. This is one of the simplest vegetable stir fry with very few ingredients, and is good as a side dish or a vegetarian meal. Or try stir fry with beef. 

 

Petola

 This vegetable has a soft, mild flavour and is delicious added in soups and in braising. Older vegetable will have more seeds which can be removed before cooking, if you prefer it. Cantonese call this vegetable "chit kua".

Sayur paku

 Sayuk Paku is usually available year round as Malaysia does not have four seasons. During the rainy season, sometimes sayuk paku yield decreases but does not stop altogether. Therefore, this vegetable can be purchased throughout the year but are slightly more expensive at certain times of the year.

 

MEAT

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Malaysia.

Malaysian Beef Rendang

 

Chicken is the fowl derived from chickens. It is the most 

 common type of poultry in the world, and is prepared as food in a wide variety of ways in Malaysia 

Malaysian chicken curry

Pork is the gastronomical name for meat from the domestic pig, the word pork denotes specifically the fresh meat of the pig that is left unsalted which is eaten in malaysia

Malaysian Pork Stir-fry 

 

  

Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, a lot of fishes is being consumed in Malaysia

Malaysian curry recipe

 

SPICES

Malaysian spices are categorized into dry spices and wet spices.  First, dry spices: there are four types. Staranise (bunga lawang), cinnamon or cassia (kulit kayu manis), caedamom (pelaga) and clove (bunga cengkih)

Cinnamon	Stranatise
Cardamom	Cloves

In soups and curries these four kinds of spices always appear without fail.  They are normally used whole but some spice manufacturers blend these four spices, together with others in powder form for a convenient mix. 

The mixed combinations are labeled accordingly as spices for seafood curry, for meat curry, for making soup or just plain masala.  One of the most popular brands for Malay spices is the company Adabi. Other brands popular in Malaysia are Alagappa and Baba's.

Housewives in Malaysia also grind their own spices, or buy ready-made freshly ground spices from the wet market.  They are supposed to taste better than powdered spices sold in the plastic packets, mass produced in factories. One of the most commonly used ground spices is "cili boh". It is a paste of dried chili. We use it a lot to make sambal and also for stir fries like fried noodles or fried rice.

Commercially produced cili boh used some chemicals to make it last longer. It makes the paste sour. I recommend you blend your own cili boh using your home blender. It is very simple, cut the dried chilies with scissors, soak in very  hot water for about ten minutes, drain the seeds and water. Blend to a fine paste. To make it last longer, add in a bit of cooking oil. Otherwise, a white film will form on the paste that will spoil it, even after refrigeration.

Spices mix in convenient packs

For blends of dried spices, each blend is unique and also quite impossible to duplicate.  The secret blend will not be revealed outside the family or company.

There is also a combination of whole spices tied up inside a piece of small square muslin (gauze-like cotton) like bouquet garni. This is called "sup bunjut".

Bouquet garni uses fresh western herbs for example in making chicken soup but our "sup bunjut" uses dried spices instead to make chicken soup with Malay spices or the very popular oxtail soup.  If you look at the pictures below, you can see that nowadays "sup bunjut" is conveniently packed.  Inside the muslin wrapping, exact amount of spices are already measured for specific amount of meat or chicken.

    

                                     Sup bunjut by Adabi

Together with the four siblings, the following are also used in Malay cooking: turmeric, chili powder, cumin, coriander, mustard seeds, black pepper, anise, fennel, candlenut and fenugreek. The spices mentioned before, are hugely influenced by Indian cooking.

Dried whole spices: coriander seed, mustard seed and candlenut

More dried whole spices: anise seed, fenugreek and cumin

Those spices mentioned above are considered as dry spices because they are either processed and dried before usage.

Fresh green chilies

Other spices which you will always find in Malay cooking are the wet or fresh spices like fresh chilies, fresh ginger, onion, shallots and garlic. Ginger is normally used for dishes involving meat and chicken. Gelanggal (or lengkuas in Malay language) is also used but only for certain dishes like beef rendang.

In fish dishes, turmeric is the spice you can never do without in Malay style of cooking. Powdered turmeric is normally used but fresh turmeric, when it is pounded finely, smells much better in aroma and also looks brighter in color. By the way, turmeric stains on your fingers takes ages to come off. Clever cooks use spoon, or better still, use surgical rubber gloves when they have to handle turmeric.

The Malay spices mentioned above give a lot of character to Malaysian dishes.  Cooks use them in large quantities.  Subtle flavor is not part of Malay cuisine.  Malay food is full, and I mean, really full of flavor.   Malay cuisine would never be the same without these spices.

Top 5 Local Foods To Eat In Malaysia

Malaysian Food is not one particular distinction of food but a culinary diversity originating from its multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya Borneo.  A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'. Presented here are some of the various delicious and popular dishes from this rainbow of gastronomic spectrum.

<><>

Bak kut teh

A Chinese herb soup that can direct translates as “pork bone tea” It consists of meaty pork ribs in a complex mixes of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together for hours. It is believed could warm your body and refresh your sleeping mood. Bak Kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup.

 

Rojak

A fruit and vegetable salad dish commonly found in Malaysia. The term “Rojak” is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian. Chinese rojak contains mainly local fruits such as mango, pineapple, pomelo with cucumber, prawn friitters mixed with spicy shrimp paste sauce. Penang is one of the famous place for this wonderful salad dish. While Indian rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a sweet thick, spicy peanut sauce

Nasi lemak

The unofficial national dish of Malaysia. With roots in Malay culture, its name is a Malay word that literally means ‘rice in cream’. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Traditionally, Nasi Lemak serves in banana leaves as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg and hot spicy onion sauce (sambal).

Satay

Chunks or slices of dice-sized meat (chicken, mutton, beef or pork ) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes). In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country

 

Roti canai

 A type of flatbread or better known as roti prata. Roti means bread in Malay. The term “canai” derives from “Chennai”, a region in India which is formerly known as Madras. In English, roti canai is sometimes referred to as “flying bread,” a term that evokes the process of tossing and spinning by which it is made before frying on the hot pan. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside. Roti Canai is normally served with beans curry, fish curry or mint source. Some may like to dip it into sugar

Sarawk Food Guide

When it comes to food, Sarawak is one of the few states in Malaysia that will stand out – particularly due to its tempting and mouth watering seafood delicacies. It is the one thing that every visitor must savour when one comes to Sarawak. As there are many islands in Sarawak, getting fresh seafood is not a concern at all. Aside from seafood, don’t forget to visit the food courts as well. One of the must-try is the Foochow and also Sibu’s specialty, Kompia – which is a kind of pastry-like delicacy.




Sarawak Favourites

If you are looking to savour some of Sarawak’s best and favourite eateries, then you’ll have quite a handful to choose from. From Chinese to Malay to Indian – there is always something to suit everyone’s tastebuds. And if you really can’t make up your mind on which place to go to, then why not try heading down to the food court bazaar where you’ll be presented with a wide array of local and international delicacies. Take your pick! 


Western Restaurants
You’ll be surprised to find that there are actually quite a few good and first-class western restaurants in Sarawak. Serving a variety of western dishes from steaks to salmon and lamb shank – you’ll be spoilt for choice as to which dish to order. You can also choose to have your meal via a la carte style or in buffet fashion.


Seafood Restaurants
Seafood is what Sarawak is famous for. From hawker centre stalls to coffee shop-style outlets to high-class restaurant establishments, you can find seafood at just every corner of Sarawak. Best known for its everyday freshness and cheap pricings, seafood is something that one must try whenever one visits Sarawak. You can’t go wrong with Sarawak’s Seafood!

Fruits

MANGOSTEEN
Mangosteen of the species called garcinia mangostana is a highly prized native fruit of Malaysia. The fleshy fruit inside is white and you can also buy mangosteen in cans or frozen. It grows year round and can usually be harvested two times a year.

Xango

DRAGON FRUIT
Dragonfruit’s official name is Pitaya. It’s a kind of fruit which is very tasteful despite its outside looks. The pink coloured skin is not to be eaten. Cut the fruit in half and use a spoon to eat the greyish flesh. The black seeds can be eaten but they are not digestible

Dragon fruit juice

JACKFRUIT
Not as widespread as the very popular Durian, Jackfruit is still a nice tasting fruit which can grow very big. 90 cm long, 50cm diameter, and 35kg is not rare. You will most likely see jackfruit sold on the roadside when you travel through Malaysia. Do not confuse jackfruit with durian.

Jackfruit with syrup

DURIAN
The durian fruit is quite large. Its size is not a great problem as ripe ones fall in time. They may slightly crack when falling. By inserting a knife or a fair sized cleaver to such a crack, it can be opened very easily. Within, are about five parts and in each one of these, several seeds can be seen covered with an aril identical to custard.

Durian Juice

RAMBUTAN
Rambutan have the size of an egg. The skin is leatherish with underneath white soft flesh and a single seed. Rambutan are at their best when the flesh comes easily of the seed. The flesh is juicy and sweetish. You have to cut through the skin to open the rambutan with your nails or bare hands.

Rambutan fruit juice