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Malay food is strong, spicy and aromatic, combining the rich tastes of the many herbs and
spices commonly found in Southeast Asia. It is one of three major cuisines in Malaysia, and
together with Chinese and Indian food, continually delight visitors to the country with its
incredible variety and flavors.

Just as in many other Southeast Asian cuisines, rice is the staple diet in a Malay meal. And just
as in many other Southeast Asian countries, it is usually eaten together with meat and
vegetable dishes, curries and condiments like the Malay sambal sauce. During a typical Malay
lunch or dinner, these dishes are placed in the center of the table to be shared by all the diners.

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Originally a sea-faring people, the Malays include a lot of seafood in their diet. Fish, squids,
prawns and crabs regularly show up in Malay dishes, as do chicken, beef and mutton. Meats
and seafoods are often marinated with special concoctions of herbs and spices before being
cooked. Vegetables are usually stir-fried although it is also popular to eat some vegetables raw
and dipped in sambal belachan, a spicy chilly condiment.

Many of the fresh herbs and roots that are commonly grown in the Southeast Asian region have
found their way into Malay cooking. Lemongrass, shallots, ginger, chilies and garlic are the main
ingredients that are blended together and then sautéed to make a sambal sauce or chilly paste,
a condiment that often accompanies every meal of Malay food.

Other herbs like galangal (lengkuas), turmeric (kunyit), kaffir lime leaves,laksa leaves (daun
kesom), wild ginger flower buds or torch ginger (bunga kantan) and screwpine leaves (pandan
leaves) add flavor and zest to poultry, meat and seafood.

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Dried spices, too, form an important component of Malay cooking. Malacca, a city in Malaysia
about 200 km south of capital Kuala Lumpur, was one of the great trading centers of the spice
trade in the 15th century. This has benefited Malay cooking, with spices such as fennel, cumin,
coriander, cardamom, cloves, star anise, mustard seeds, cinnamon sticks, fenugreek and
nutmeg regularly used in various Malay soups and curries.

Coconut is another favorite ingredient of the Malays. This is not surprising as coconut trees
thrive in Malaysia¶s tropical weather. Coconut milk, or santan, add a creamy richness to curries,
called µlemak¶ in local parlance, giving them their distinctive Malaysian flavor. All the different
parts of the coconut are used ± nothing is wasted. The juice is drunk and the flesh of old
coconuts are grated and eaten with traditional Malay cakes.

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There are regional differences to Malay cuisine. The northern parts of Malaysia have integrated
a Thai flavor into their food, due largely to the southbound migration of Thai people and their
subsequent intermarriage with the locals.

Negeri Sembilan, once dominated by the Minangkabaus from Sumatra, features food that is rich
in coconut milk and other ingredients commonly produced by West Sumatra such as ox meat,
beef, cultivated vegetables and the very spicy bird¶s eye chilies, also known as cili padi.

South Indian laborers, brought in by British colonialists to work in the rubber estates of
Malaysia, have also contributed their influence in the form of ingredients and cooking
techniques such as getting extra flavor by frying spices in oil. Ingredients from southern India
like okra and purple eggplants, brown mustard, fenugreek and curry leaves are often used in
Malay dishes today.

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TAUHU SUMBAT

Ingredient

- 5 pcs Tauhu (deep fried).

- 1 nos carrot(julienne and blanch).
- 200g beansprout(blanch)
- 1 nos cucumber(seeded, julienne and blanch).

Method

- Firstly, deep fried tauhu until it turn golden yellow.

- Then, cut all vegetables like carrot, beasprout and cucumber. After that, blanch all
vegetables.
- After deep fried tauhu cut into two shape like triangle and cut nicely at the middle of
tauhu to easy put vegetables.
- Finally, put vegetables we blanch at the middle of tauhu that we cut before and served
with thai chilli sauce.

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Mango Salad
Ingredient
- 1 nos young mango(julienne).
- 1 nos ginger flower(julienne).
- 2 nos of red chili(julienne).
- 3 nos of bird eyed chili(julienne).
- 1 tablespoon of vinegar.
- 2 tablespoon of peanut(ground).
- 1 teaspoon of salt.
- 1 teaspoon of sugar.

Method

- Firstly, cut all ingredient like young mango, ginger flower, red chili and bird eye
chili.
- After that, mix all together all ingredient that we cut and add in vinegar and for
seasoning salt and sugar.
- Finally, pour on top of mango salad peanut that we ground.

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Asam pedas ikan keli

Ingredient

- 500g of dried chili(blend).

- 2 nos of onion(blend).
- 3 nos of garlic(blend).
- 1 ½ nos turmeric(blend).
- 1 nos of lemon grass.
- Water.
- 2 tablespoon of tamarind juice.
- 2 stalk of vietnamese coriander.
- 2 tablespoon of salt.
- 1 ½ tablespoon of sugar.
- Cat fish cut into two.

Method

- Firstly, sauté all ingredient like onion, garlic, turmeric and lemon grass until smell the
aroma. Then add in dried chili sauté again.
- After that, add in water and tamarind juice let boil a while. Put cat fish in and let it for a
while.
- Then, put Vietnamese coriander for aroma and flavor. Put seasoning like salt and sugar
and let it simmer until the fish cook.
- Finally, served with plain rice.

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Ayam masak lemak cili api.

Ingredient

- 2 whole chicken(cut into 16 pieces).

- 200g of bird eye chili(blend).
- 2 nos of onion(blend).
- 2 nos of garlic(blend).
- 1 stalk of lemon grass.
- Water.
- 1 teaspoon of fresh turmeric(blend).
- 500g of coconut milk.
- 4 pieces of lime leaf.
- ½ tablespoon of salt.
- 2 tablespoon of chicken powder.

Method

- Firstly, sauté all ingredient like onion, garlic, lemon grass, turmeric and bird eye chili
until smell the aroma.
- After that, add in chicken a while than add in coconut and add in water.
- Than, add in seasoning and let simmer until the chicken cook.
- Finally, put lime leaf and served with plain rice.

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Pengat Pisang

Ingredient

- 200g of palm sugar(gula Melaka).

- 500g of coconut milk.
- 5g of sago.
- 2 pieces of Screw pine leaf.
- Water.
- 5 nos of banana(slice).

Method

- Firstly, boil coconut milk and palm sugar. Add in also screw pine leaf for aroma.
- After that, add in banana and sago.
- Finally, cook the banana until little bits soft.

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Bubur Kacang Merah

Ingredient

- 20g of red bean(soak in hot water until little bit soft).

- 200g of palm sugar(gula Melaka).
- 500g of coconut milk.
- 5g of sago.
- 2 pieces of Screw pine leaf.
- Water.
- 1 teaspoon of salt.

Method

- Firstly, boil red bean until it soft.

- After that, put in screw pine leaves in for aroma.
- Than, add in coconut milk and put water for consistency of thickness.
- Finally, add in also salt for more tasty flavor and palm sugar.

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Nasi lemak

Ingredient

- 500g of rice(washed).
- 50g of coconut milk.
- Water.
- ½ nos of onion(slice).
- 2 pieces of screw pine leaves.
- Salt.
- 1 tablespoon of oil.

Method

- Firstly, put oil in pot let it hot. Add in onion and screw pine leaves sauté until smell the
aroma.
- Than, add in coconut milk and water for consistency of thickness let boil. After boil put
rice and salt for seasoning.
- Finally, let it simmer until the rice is cook.


Chicken Curry

Ingredient

- 2 tablespoon of oil.
- 1 tablespoon of ginger(blend).
- ½ nos of onion(slice).
- 2 nos og garlic(slice).
- 2 tablespoon of chicken curry powder.
- 50g of chicken
- 20g of coconut milk.
- Water.
- 2 tablespoon of chicken powder.
- ½ tablespoon of salt.
- ½ nos of potato(cube).

Method

- Firstly, put oil in pot let it hot. Sauté the ingredient like ginger, onion and garlic until
smell the aroma. Than, add in curry powder in and sauté again together.
- After that, add in chicken cook a while. Than, put coconut milk and water for
consistency of thickness let it simmer until the chicken cook.
- While the chicken is cook add in potato.
- Finally, seasoning with salt and chicken powder.

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Chicken Rendang

Ingredient

- 50g of chicken.
- 20g of coconut milk.
- 1 tablespoon of rustle.
- 2 tablespoon of oil.
- 1 tablespoon galangal(blend).
- 2 tablespoon of onion(blend).
- 1 tablespoon of garlic(blend).
- 1 tablespoon of ginger(blend).
- ½ tablespoon of turmeric(blend).
- 1 tablespoon of lemon grass(blend).
- 2 tablespoon of dried chili(blend).
- ½ tablespoon of salt.
- 2 tablespoon of chicken powder.

Method

- Firstly, put oil in pot let it hot. Sauté all ingredient like galangal, onion, garlic, ginger,
turmeric and lemon grass until smell the aroma. Than, add in dried chili sauté again all
together.
- After that, add in chicken and cook a while. Than, add in coconut milk and water for
consistency of thickness let it simmer until the chicken is cook.
- While the chicken is cook add in rustle.
- Finally, add in seasoning salt and chicken powder.

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Sambal Udang

Ingredient

- 10g of dried chili(blend).

- 3 whole prawn(devein and fried).
- ½ onion(slice).
- 1 nos garlic(slice).
- ½ tablespoon of salt.
- 2 tablespoon of chicken powder.
- 1 tablespoon of tamarind juice.
- 1 ½ tablespoon of sugar.
- 2 tablespoon of oil.

Method

- Firstly, put oil in pot let it hot. Sauté all ingredient onion, garlic and dried chili until smell
the aroma.
- At the same time marinate prawn with little bit of turmeric powder and salt and fried ¾
cook.
- After cook the prawn transfer it in sauté ingredient. Than, add in tamarind juice.
- Finally, add in salt, chicken powder and sugar.

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In conclusion what I learn from this class is i learn about Malay cuisine. Furthermore, I also
learn the ingredient that usually use in Malay cuisine such as coconut milk, galangal and many
more. Moreover, I also learn influenced of culture form other country in Malay cuisine. Finally, I
also learn Malay culture such as how they cook and how they eat.

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P http://southeastasianfood.about.com/od/foodanditsculture/a/Malayfoodcultur.htm

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