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What is Malaysian Indian Food?
The Malayan Peninsula with its small kingdoms and chiefdoms had a long
history of trade with merchants from India. These traders have come and gone over
the centuries bringing with them Hindu influences, seen in the customs and rituals of
local rulers. However it was not until the 19th century, after the Portuguese and
Dutch colonists were eclipsed by the British, who took control of the Malayan
Peninsula that mass Indian migration took place. Rubber seedlings from Brazil were
found to grow successfully in this equatorial land, and much needed manpower were
recruited from British East India for the burgeoning rubber industry. Road,
waterworks as well as railway infrastructure were also breaking new ground in this
equatorial jungle nation. 80% of Indians were Tamils from South India employed in
the rubber industry, while Sri Lankan Tamils and Malayalees were employed in
supervisory and clerical positions. Of the North Indians, the Punjabis were employed
in the police force while the Gujaratis and Sindhis were in business, mainly textiles.
Despite the mass exodus of Indians returning to India after Malaysia's independence
from the British in 1957, many stayed on and today Indians constitute the third
largest ethnic group, making up 8% of Malaysia's population of 27 million.
Indian food is now not only very Malaysian; unique and new versions of
Indian food, not found in India, have ultimately been created. Indian cuisine can be
divided into two mainstreams, North Indian and South Indian cuisine.
North Indian cuisine - A typical North Indian meal would consist of breads made from wheat flour such as Chapatis or Rotis [unleavened bread], Parathas
[unleavened bread fried on a griddle] - served with vegetarian and non-vegetarian
curries. North Indian cuisine boasts of a diet rich in meat. Grilled meat kebabs,
koftas, spicy roasts of lamb, chicken and quails, are served alongside rich curries
and kormas. North Indian curries are luxuriantly spiced with distinctive aroma and
taste of ground and whole spices. The curries are not particularly hot - rather it's
intricate use of various blends of spices together with yogurt and ghee [clarified
butter] makes for sophisticated Indian dishes - as in its Mughlai cuisine.Mughlai
cuisine is the cuisine that comes from the kitchens of the ancient Indian aristocracy of
the Moghul Emperors!
South Indian cuisine - is mainly fish and vegetables, often cooked in coconut
milk, an important ingredient in South Indian cooking. Rice is a staple in South India
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and served with seafood, mainly fish and vegetable dishes. Fish, prawns, crabs and
squid are cooked in a variety of ways, most commonly in coconut milk, chilies and
spices. Breads are lighter, made with rice flour instead of wheat - Dosas [thin rice
pancakes], Vada [made from fermented rice and dhal], Appams [rice pancake]
and Idli[steamed rice cakes]. Idli, with its soft spongy texture, is especially ideal to eat
with Sambar [also spelt Sambhar]. Sambars are stews made from pulses, usually
dhal [lentils] cooked with vegetables - peas, potatoes, carrots, eggplant, okra,
drumsticks and cabbage. South Indian cuisine boosts the very best fish and
vegetarian meals!
Spices are the heart and soul of Indian cooking. The quantity and proportions
vary with each geographical boundary. In true Indian cooking, curry powder is almost
never used. Spices are freshly grounded and added in many different combinations,
giving each dish a unique and distinct taste. Spices commonly used are coriander,
cumin, turmeric, fennel, mustard and fenugreek. Other fragrant spices added are
cardamom, clove, cinnamon and star anise. Both fresh and dried chili peppers are
used in varying degrees for different curries - from mild sambars to fiery hot curries
such as Vindaloo and Madrascurries.
There are numerous Indian restaurants in Malaysia serving authentic
Northern and Southern Indian cuisine. Many cater to specialized regional Indian
cuisine and customary needs. Indians in Malaysia come from different religious sects
- Hindu, Sikh, Christian, Muslim and other religions. The most widespread local
Indian stalls, eateries and restaurants you will find in Malaysia, are Indian-Muslim.
Affectionately referred to by locals as Mamak stall or Mamak restaurant, they serve
an extraordinary cuisine of Indian-Muslim food - a culinary assimilation of Indian and
Malay cooking styles. The curries and entrees are unmistakably Indian, yet unlike
those found in India.Mamak means 'Uncle' in Tamil. In spite of the equatorial climate,
a hot beverage of Indian-style tea is very popular, called teh tarik. Teh is tea in Malay
and tarik means to pull or to jerk or to tug. The milky tea is prepared by using outstretched hands, pouring [pulling] the piping hot tea from one mug to another several
times. The higher the pull, the thicker the froth, the thicker the froth, the yummier kind of like a 'frappe'. Many of these Mamak stalls and restaurants are open 24
hours, much appreciated and well-loved by late-night owls! Good eats to be had at
these

round-the-clock

joints

are Tandoori

Chicken,Murtabak and Roti

Canai [pronounced Chan-nai]. Roti Canai is also called Roti Prata or Paratha [the
original Indian name]. Roti Canai is now well-known as a popular 'Malaysian'
appetizer - on menus in Malaysian restaurants all over the world. It is served with a
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side of curry, usually a Malaysian Chicken Curry. There are curries and there are
curries... a Malaysian Chicken Curry, however, with its unique formula and blend of
spices - is distinctly 'Malaysian tasting'.
Mamak stalls and eateries, also specialize in what is called Nasi Kandar. Nasi
Kandar basically, is a meal of steamed rice which can be plain or mildly flavored such
as nasi biryani, and served with a variety of curries and side dishes. Indian-Muslim
style curries in Malaysia are quite distinctive in taste. One such unique culinary
creation, is Malaysia's famed Fish Head Curry. The word Nasi Kandar, came about
from a time when nasi [rice] hawkers or vendors would kandar [balance] a pole on
the shoulder with two huge containers of rice meals. The name has remained and
today the word Nasi Kandar is seen on most Indian restaurants and Mamak stalls
offering rice meals. Eaten with fingers, rice or bread is served on a thali or circular
metal tray, on which small metal bowls called katori are placed with your choice of
entrees and curries. Nowadays, a regular dinner plate and several small bowls,
usually made of melamine, are the norm. Cutlery is provided but diners still have the
option to eat & enjoy the food with their fingers.
There are also Indian restaurants, specializing in an all vegetarian or nonmeat cuisine, mainly South Indian style. Food is quaintly served on fresh banana
leaves, instead of plates, in some restaurants. Aptly called Banana Leaf restaurants,
they specialize in some of the most delicious vegetarian and non-meat entrees one
can ever taste! Rice is served in the center of a banana leave, followed by various
curries, sambars and dhals ladled around the rice - and the meal is typically eaten
with fingers. Banana Leaf restaurants have now become trendy, serving more hearty
Indian fare, including meat dishes. Although it is quite the norm to eat with fingers in
many homes in Malaysia, eating food with fingers served on a banana leave in a
Banana Leaf Restaurant, has become quite trendy, and a novelty to try for many 'fork
& spoon' diners

What Are Malaysian Indian Dishes?

Nasi Biryani : Indian style Rice Dish - Basmati rice is first saute'ed in ghee
[clarified butter] and cooked with the world's most expensive spice, saffron. The dish
is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb,
mutton or chicken, with a garnishing of slivered almonds and raisins. This 'delicacy'
dish is served as a main course on special occasions, such as weddings and
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celebrations. In Nasi Kandarrestaurants [local Indian-Muslim restaurants], nasi

biryani refers to the rice only cooked without the meat, and is a choice of rice [instead
of plain steamed rice], to eat with your selection of curries and side dishes. Nasi
Biryani is also sometimes spelt Nasi Beriani.
Mutton Korma : Korma, usually spelt Kurma in Malaysia, is a comparatively
mild [not hot] curry. Usually mutton [goat] or lamb is slow cooked in a medley of
spices and coconut milk. Kurma is popular as an alternative to hot or fiery curries,
especially at special occasions such as weddings - to please the palates of all guests
especially those who are not accustomed to hot foods. This flavorful curry can be
served with plain steamed rice, biryani rice,nasi minyak [ghee rice] or roti [bread]. It is
also delicious with the famous Malay 'lacy' crepes called Roti Jala.
Tandoori Chicken : Indian Clay-oven Chicken - an all-time favorite, tandoori
chicken is served 24 hr at 24 hr Mamak eateries [local Indian restaurants]. Great for
those late-night munchies!Mildly-spiced spring chicken quarters are baked to tender
succulence in a tandoor - a traditional Indian clay oven. A spicy mint sauce is usually
served on the side with plain or garlic Naan bread.
Fish Head Curry : a fish head, usually from large sized groupers, cods,
salmons or red snappers, is cooked in fish curry powder, spices, chilies, tamarind
and coconut milk. This weird and wonderful dish has gained popularity especially
with fish aficionados, who know that the sweetest meat of the fish is from the head
and cheeks!
Pineapple Shrimp Curry : A delicious mix of curry, shrimp and pineapples. The
pineapples add a touch of tart sweetness and complements seafood very well,
especially fresh shrimp or prawns, langoustines, crabs and fish.
Fish Molee : South Indian Fish Curry - this popular fish dish, originated from
the South Indian area of Kerala, where coconut is abundant and used in most of it's
cuisine. Fresh fish, usually King fish [King Mackerel], which is sometimes lightly fried
first, is cooked in a mild coconut-y gravy. Excellent for any kind of fish steaks.
Indian Mee Goreng : Indian Fried Noodles - fresh yellow egg noodles [chow
mein], dried squid [that has been reconstituted], potatoes, fried tofu, eggs and bean
sprouts are stir fried. The addition of certain spices is what gives this fried noodle
dish a distinctly unique Indian flavor!

Lamb Cashew Korma : Korma, usually spelt Kurma in Malaysia, is a slow

cooked flavorful curry with lamb or mutton [goat], cooked in a medley of spices.
Cashew nuts add a creamy richness to the dish. It can be served with plain steamed
rice, biryani rice,nasi minyak [ghee rice] or roti [bread]. It is also excellent served with
the famous Malay 'lacy' crepes called Roti Jala.
Mee Rebus : Indian 'Sweet Potato Gravy' Noodles -a rich gravy made out of
sweet potatoes, is ladled over fresh yellow egg noodles [chow mein] and bean
sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried
shallots. A squeeze of a fresh local lime called limau kasturi [kalamansi lime] - brings
it all together.
Coconut Crab Curry : This dish draws influence from the South Indian area of
Kerala, where coconut is abundant and used in most of its cuisine. Fresh Blue crabs,
Mud crabs or Dungeness crabs are cooked in an easy curry of spices and coconut
milk. A must-try for crab lovers!
Vegetable Curry : a staple for many of the country's Indian vegetarians, and
enjoyed by everybody. This easy dish uses a local Made in Malaysia Fish Curry
Powder - it's slight 'tang' makes for a tasty vegetable curry!
Poverty is the worst form of violence - Mahatma Gandhi
Malaysian Chicken Curry : is a typical chicken curry cooked in almost all
Malaysian homes. This basic recipe uses a Made in Malaysia Meat Curry Powder. It
has just the right blend of spices for an authentic 'Malaysian-tasting' curry! Some
ingredients vary - Indian homes might cook with ghee [clarified butter], add whole
spices like star anise, cinnamon stick, cloves, mustard seeds or fresh curry leaves.
Malaysian Fish Curry : is a typical fish curry cooked in almost all Malaysian
homes. This basic recipe uses a Made in Malaysia Fish Curry Powder. It has just the
right blend of spices for an authentic 'Malaysian-tasting' fish curry! Some ingredients
vary - Indian homes might cook with ghee [clarified butter], whole spices like mustard
seeds, caraway seeds and cumin seeds, fresh curry leaves, tamarind juice, coconut
milk and yoghurt.

What Are Malaysian Indian Breads?

Roti Canai : Indian Pastry Pancake - Indian in origin, this popular pastry
pancake is an all-time favorite appetizer on menus in Malaysian eateries all around
the globe. Roti Canai [pronounced Chan-nai], its name originating from the region of
Chennai in India, is also known as Roti Prata [also spelt Paratha]. A side of curry is
served for dipping the flaky pancake, usually a Malaysian Chicken Curry.
Roti Telur : Egg Pastry Pancake - is a variation of a Roti Canai. It is filled with
eggs, chopped onions and cilantro. Popular for breakfast or as a snack, it is usually
served with a side of curry gravy.
Murtabak : Meat & Egg Turnover - is another variation of the famous Roti
Canai. It is filled with lightly beaten eggs, onions, cilantro and minced lamb, mutton or
beef. Served all day, it's one of the most popular late-night snack served at 24hour Mamak restaurants [Indian-Muslim restaurants].
Idli : Sponge Buns - shaped like a flying saucer, this steamed fluffy bread is
soft, dense & spongy; ideal for sopping up Sambar [also spelt sambhar] - a savory
gravy or stew made with vegetables and dhal [lentils]. A fresh chutney of some sort,
usually a coconut & green chili chutney, is also served. Popular for breakfast, it can
also be a satisfying vegetarian meal for lunch or dinner.
Thosai : Sourdough Flatbread - also called Dosai or Dosa, are wafer thin
pancakes made from black gram [black lentils], rice flour and rice soaked in water for
several hours or overnight - for its sourdough taste. Served with sambar [also
spelt sambhar] - a savory gravy or stew made with vegetables and dhal [yellow
lentils], and a chutney of some sort, usually a fresh coconut chutney. It can also be
stuffed with spiced potatoes and stewed vegetables; called Masala Thosai or Masala
Dosai.
Naan : Whole-wheat Flatbread - soft bread made from whole wheat flour. The
dough is rolled out and then slapped on the inside of the tandoor or clay oven, near
the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with
chopped garlic; Garlic Naan.
Chapati : Whole-wheat Flatbread - resembling flat discs, this is another type
of whole-wheat flatbread. It has a delightful flavor and chewy texture.

2.0 Speech
A very good morning to Mr. Ismail and my friends. Today, I will go to give a
speech titled Indian Food in Malaysia.
We all know Malaysia is a food paradise in the world. In Malaysia, there are
many kind of foods. And these foods come from different race that is Malay, Chinese,
India and others different race. Malay, Chinese, and Indian food acts as the main
characters of the food paradise that is Malaysia.
Malaysian Indian food is an unique and new version of Indian food. They
cannot be found in India, because they were be created by Indians of Malaysia.
Therefore, these Indian cuisines are now very Malaysian. They can be divided into
two mainstreams that are North Indian and South Indian cuisine.
What is North Indian cuisine? A typical North Indian meal would consist of
breads such as Chapatis or Rotis a type of unleavened bread, Parathas a type of
unleavened bread fried on a griddle and more. These breads are served with
vegetarian and non-vegetarian curries.
After that, what is South Indian cuisine? South Indian cuisines consist mainly
of fish and vegetables, often cooked with coconut milk. Coconut milk is an important
ingredient in South Indian cooking. In South India, rice is a staple and served with
seafood and vegetable dishes.
Indians in Malaysia come from different religious sects, there are Hindu,
Christian, Muslim and other religions. In Malaysia, the Indian-Muslim has the largest
population. Their food stores, usually referred to as Mamak stall or Mamak
restaurant, serves Indian-Muslim food that is a culinary assimilation of Indian and
Malay cooking styles.
Finally, there have 3 type of Indian food we must try in Malaysia that is
mutton kurma, roti canai and tandoori chicken, because they are very delicious.
Thank you.

3.0 Video Report

Welcome to Mr Tee in Malaysia. My name is Tee Yong Fatt and I at Malaysia
now.
We all know Malaysia is a food paradise in the world. Malaysia consist
different race of foods, therefore we can taste many type of foods at here. For
example, Malaysian Malay food, we have nasi lemak, satay, and ayam masak
merah, Malaysian Chinese foods, we have hainan chicken rice, bak kut teh and yong
tau foo, and Malaysian Indian food, we have roti cannai, mutton kurma and tandoori
chicken. Maybe we do not know many foreign tourists come to Malaysia, are just
want to taste these food. Therefore, Malaysia has been call food paradise.
When we talking about Malaysia are a food paradise normally we will think
about Penang, the food heaven in Malaysia. The quality and diversity Malaysian
Malay, Chinese and Indian cuisine enough to make you never wanna leave Malaysia.
Cendol had in the top of dessert in Malaysia, especially because this dish it
so famous in Malaysia. Shaved ice is covered with coconut milk, sugar syrup, red
bean, green rice it definitely worth a try, special to beat the heat cool down you.
Famous fried oyster omelette Penang. Christy, smoky and spicy creation a
truly amazing. We all begin with this combination are start to rest our batter and
eggs, fry on the high heat leave the smoky charged favour. Real magic happens here
when he is always still actually paid the more rice flour batter and chives. Stopped
fry-up a few minute to get they might smoke the roma and then omelette is place it on
the top making a sticky protein fill male that you just can be mmm
Asam lasa also is a famous food in Malaysia this dish is dangerously
addictive sour and spicy asam soup as a strong fishy and tambourine player. Onion,
pineapple, some ginger park, meat, cucumber and some noodle and pour in some
asam soup, then a asam lasa is done. Hot, spicy, sour, pungent and follow spicy is
the taste of asam lasa
My name is Tee Yong Fatt. Thank you for you watching.

4.0 Reference
1) Jane,

Malaysia

Food.Net,

Refer

on

(13/8/2015),

http://www.malaysianfood.net/Indianfood.html
2) Wikipedia,
Indian
Cuisine,
Refer

on

(13/8/2015),

https://en.wikipedia.org/wiki/Indian_cuisine
3) Malvern Internatinal Academy, A Glimpse Of Malaysia, Refer on (15/8/2015),
http://www.malverninternational.edu.my/students3/experience-in-malaysia/