Continued from : MALAYSIAN FOOD - CHINESE CUISINE
Indian cuisine is deeply embedded in Malaysia's culinary landscape, with influences from both North and South India, alongside unique Malaysian adaptations. Historical migration, particularly during the British colonial era, led to the widespread adoption of Indian dishes, and today, Indian food is a vibrant part of Malaysian food culture, with many dishes evolving into local fusion creations.
Indian cuisine in Malaysia were adapted to local tastes, resulting in unique Malaysian cuisine not found in India. Indian communities in Malaysia, including of South Indian and Indian Muslim (Mamak) descent, have shaped the diverse range of Indian food available in Malaysia.
AYAM MASAK KURMA
Ayam masak kurma is a popular chicken dish in Malaysia, similar to curry but with a different taste. It is usually cooked with coconut milk, spices, and potatoes, and is often believed to be influenced by Indian cuisine that has been adapted by the Malay community, resulting in a variety of flavors and distinctive cooking styles.
CAPATI
Capati, also known as chapati or roti, is a traditional Indian flatbread, a staple in South Asia and enjoyed worldwide. It's made with simple ingredients like whole wheat flour, water, and salt, and is cooked on a griddle. While often confused with roti or phulka, chapati is typically cooked with oil or ghee and may or may not puff up.
In Malaysia, Capati is a popular dish, particularly in restaurants serving Indian cuisine. It's often enjoyed with curries, daal or other flavorful dishes.
IDLY AND VADAI
Idli and vada are popular South Indian dishes, often enjoyed together. Idli is a steamed, fermented cake made from rice and lentil batter, while vada is a crispy, fried, doughnut-shaped snack made from lentil batter. They are typically served with sambar (a lentil-based vegetable stew) and chutney (usually coconut chutney).
Idly and Vadai are often enjoyed together, creating a balanced combinatin of flavors and textures. The combination is a staple in South Indian cuisine and can be found at restaurants and street food stalls.
MEE GORENG
Mee Goreng, meaning "fried noodles" in Malay, is a popular and versatile Malaysian dish. It's a stir-fried noodle dish, often featuring yellow egg noodles, a savory-sweet-spicy sauce, and a variety of ingredients like meat, seafood, vegetables, and a fried egg. It's a staple of Malaysian street food and can be found at hawker stalls and restaurants throughout the country.
Mee Goreng can be found in Malaysia at Mamak Satlls, Hawker stalls and street vendors and restaurants. It is a delicious representation of Malaysia's culinary diversity, blending flavors and influences to creat a satisfying and easily customizable dish.
MEE GORENG
MEE GORENG MAMAK
MEE REBUS
Mee rebus is a dish comprising Chinese noodles in thick, spicy gravy. Reflecting the multiculturalism of Malaya, the dish contains spices from the Malay Peninsula and was originally peddled by Indian Muslim immigrants. Rebus in Malay means “to blanch”, thus mee rebus refers to “blanched noodles”.
Mee Rebus which literally translates to "boiled noodles" in Malay, is a beloved noodle dish in Southeast Asia.
MURTABAK
Malaysian Murtabak is a popular savory dish, a stuffed and pan-fried flatbread, that's a staple in Malaysian cuisine, especially at "mamak" (Indian Muslim) stalls. It's essentially a thin dough packet filled with a mixture of minced meat (beef, chicken, or mutton), onions, and eggs, then fried until golden and crispy. It's often served with a side of curry, dahl, or pickled onions.
Murtabak has its roots in Arab cuisine and was introduced to Malaysia by Indian Muslim traders. In Malaysia, murtabak is enjoyed year-round and is not restricted to a specific time of day or Ramadan, unlike some other dishes. It is often served with a side of curry, dahl or pickled onions. It's can be found at Mamak stalls, Malay stalls or Bazaar Ramadan and roadside hawker stalls.
NASI BRIYANI
Malaysian Nasi Briyani is a popular rice dish, known for its aromatic spices and flavorful taste. It's a dish with Indian origins that has been adapted into Malaysian cuisine. The dish typically includes basmati rice, meat (such as chicken, beef, or mutton), and a blend of spices like nutmeg, mace, cumin, and cardamom.
Nasi Briyani is often served with a variety of side dishes including chutneys, eggplant, boiled eggs and salads.
NASI KANDAR
Nasi Kandar is a popular Malaysian dish, particularly in Penang, characterized by steamed rice topped with a variety of curries, side dishes, and gravies. It originated from Indian Muslim traders who would carry food on poles (kandar) to sell, and has since become a beloved staple in Malaysian cuisine. The dish is known for its customizable nature, allowing diners to choose their preferred curries and toppings.
The dish reflects a blend of Indian and Malaysian culinary traditions, with both cultures contributing to the flavor profile. The word 'Kandar' refers to the traditional method of carrying food on a pole, highlighting the dish' historical roots. Most popular accompaniments with Nasi Kandar is Fried Chicken, Fried anchovies, Pickles, Sambal, Omelets, okra and cabbage and with an Iced Tea.
PASEMBUR
Pasembur, also known as Malaysian Indian Rojak, is a popular Malaysian salad dish. It typically includes shredded cucumber, potatoes, bean curd, turnip, bean sprouts, prawn fritters, and other fried items, all tossed in a sweet and spicy peanut sauce. It's a common sight at roadside stalls and is particularly popular in Penang, where it's often found along Gurney Drive.
Pasembur is considered to be of Indian Muslim origin and is especially popular in Penang. It's sometimes referred to as Rojak Mamak or Penang Rojak.
PUTUMAYAM
Putu Mayam, also known as Idiyappam or String Hoppers, is a popular Malaysian snack, particularly enjoyed for breakfast or afternoon tea. It's a steamed rice flour dish with a delicate, vermicelli-like texture, traditionally served with freshly grated coconut and palm sugar.
Putu Mayam is considered a traditional Indian dish, but it's embraced by various ethnic groups in Malaysia. There' are also a related dish called Putu Piring, where the fice flour dough is formed into small cakes with a filling of coconut and jaggery.
PUTU MAYAM
PUTU PIRING
ROJAK MAMAK
Rojak Mamak, also known as Pasembur or Indian Rojak, is a popular Malaysian street food, particularly associated with Mamak stalls (Indian Muslim food stalls). It's a mixed salad dish featuring a variety of ingredients like fried fritters, tofu, potatoes, eggs, and seafood, all tossed in a sweet and spicy peanut sauce.
It can be found at Mamak stalls and Roadside stalls. In Penang it is called Pasembur. Rojak Mamak is a great example of Malaysia's multiculturalism, bringing together different ingredients and flavors from various culinary traditions. It is often enjoyed as a light meal, snack, or even as a dessert, especially when paired with cendol (a sweet shaved ice dessert).
ROTI BOOM
Roti Boom, also known as Roti Bom, is a popular Malaysian flatbread, often described as a smaller, thicker version of Roti Canai. It's known for its spiral shape and sweet filling, typically made with sugar and margarine layered within the dough. This creates a sweet, rich, and slightly crispy texture, often enjoyed as a snack or dessert.
ROTI CANAI
Roti canai is a popular, pan-fried flatbread in Malaysia, known for its flaky, layered texture and crispy exterior. It's a staple in Malaysian cuisine, often enjoyed for breakfast, snacks, or even as part of a larger meal. While believed to have originated in India, roti canai has become distinctly Malaysian, with Indian-Muslim immigrants playing a key role in its development and popularization.
Roti Canai is more than just a food, it's a symbol of Malaysian identity and the country's diverse cultural heritage. It's a dish that brings people from different backgrounds together.
There are various type of roti canai such as Roti Pisang, Roti Telur, Roti Tisu, Roti Bawang, Roti Planta, Roti Sardin and Roti Boom.
In addition to its popularity in Malaysia, roti canai has gained international recognition even being named the world's best bread by TasteAtlas.
ROTI NAAN & NAAN TANDOORI
Naan and tandoori chicken are popular dishes in Malaysia, often enjoyed together. Naan, a leavened, oven-baked flatbread, is believed to have spread to the region through Indian traders. Tandoori chicken, a roasted chicken dish, is marinated in yogurt and spices and cooked in a tandoor oven. These dishes are a staple in Malaysian cuisine, particularly in Indian restaurants, and are often served with various curries.
Roti Naan is often served hot, brushed with ghee or butter, and is commonly paired with Tandoori Chicken or various curries.
Tandoori Chicken is a marinated in a yogurt-based mixture with spices like garam masala, garlic, ginger, cumin and cayenne pepper.
Cultural Significance:
- Naan and tandoori chicken are integral parts of Malaysia's diverse culinary landscape, reflecting the influence of Indian cuisine on the local food scene.
- The communal aspect of sharing a naan and tandoori chicken meal resonates with the Malaysian spirit of "Muhibbah," fostering unity and camaraderie.
ROTI NAAN
NAAN TANDOORI
SUP EKOR
Sup ekor is the Malaysian version of oxtail soup. We added lime juice to ours to give it a nice sour kick. Wholesome and fulfilling, this is a great recipe for rainy days and cold nights. Sup Ekor literally translates to "Tail Soup", a rich and flavourful oxtail soup that's perfect for warming your soul.
SUP TULANG
Sup Tulang, a popular Malaysian dish, is a flavorful beef bone soup known for its rich, aromatic broth and tender meat. It's a traditional comfort food, often enjoyed with rice or bread. The dish is characterized by the use of beef bones simmered with spices like cinnamon, star anise, and various herbs and vegetables.
Some versions, especially those from Mamak or Malay0style cooking, include bones with marrow, adding a unique richness and flavor.
There is also another version of Sup Tulang Lutut (Gear Box Soup) made from cattle bones. Sup Tulang is a common dish in many Malay and Indian Muslim restaurants across Malaysia.
THOSAI
Thosai, also known as dosa, is a popular South Indian crepe-like pancake commonly found in Malaysia, especially in Mamak restaurants. It's made from a fermented batter of rice and lentil flour, cooked on a flat griddle until crispy. Thosai is typically served with various accompaniments like curries, chutneys, and dhaal.
Thosai is typically served with sambar (a lentil-based vegetable stew) and coconut chutney, and is enjoyed as a breakfast or dinner dish. It's readily available in Indian restaurants and Mamak stalls throughout Malaysia.
Hj Zulheimy Maamor
Lembah Keramat, KL
6 August 2025: 6.31 p.m
No comments:
Post a Comment