Tham Ka Yian - Malay Culture's Food

NASI LEMAK

Coconut-flavoured Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves (screwpine leaves). It is typically served with SambalIkanBilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare.

SATAY

BBQ Sticks - The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers and onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake similar tolontong, is also an accompaniment to satay, great for dipping in satay sauce.

BEEF RENDANG

Malay Spiced Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as weddings, ideally served with nasikunyit (turmeric rice). During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan (coconut milk), carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

KETUPAT

It is made from rice that has been wrapped in a woven palm pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic forn and texture of a rice dumpling. Ketupat is usually eaten with rendang by Malays at open houses on festive occasions such as IdulFitri (Hari Raya Aidilfitri).

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REFERENCES

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

http://www.malaysianfood.net/Malayfood.html