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 Malaysia Food (NON-Halal)

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PrincessC
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PostSubject: Malaysia Food (NON-Halal)   Tue May 15, 2007 11:47 am



Hainanese Chicken Rice .. YummY!! Must eat it when you visiting Malaysia..or Singapore.... cheers

Hainanese chicken rice (Simplified Chinese: 海南鸡饭; Traditional Chinese: 海南雞飯; Hanyu Pinyin: Hǎinn jīfn) is a Chinese rice dish most commonly associated with Malaysian cuisine or Singaporean cuisine.

The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating "master stocks". This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice". Some cooks may add coconut milk to the rice,

The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Bijī (白鸡) for "white chicken", in contrast to the more traditional Lǔjī (stock chicken), also known as Shāojī (烧鸡) or roasted chicken. In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup.

The dish is usually served with several dips, including chilli sauce and pounded ginger. While it is common in Hainan to also offer a third sauce involving oyster sauce mixed with garlic, dark soya sauce is more commonly served in Malaysia
lol! cheers


Last edited by on Tue May 15, 2007 12:17 pm; edited 1 time in total
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PostSubject: Laksa   Tue May 15, 2007 11:52 am


Laksa ......
cheers cheers

Laksa (Chinese: 叻沙; Hanyu Pinyin: lshā) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.

The term laksa is used to describe two different types of noodle soup dishes: curry laksa and assam laksa.


Curry laksa (in many places referred to simply as laksa) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles.Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor.The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesom" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.


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PostSubject: BakKutTeh   Tue May 15, 2007 11:58 am


Yummmmmmmyy..... Razz:P famous food too...

Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore and also states of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Bak kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal.

p/s: youtiao (strips of fried dough)..I love this much Razz


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PostSubject: Re: Malaysia Food (NON-Halal)   Sun May 27, 2007 1:14 am

I want the Hainanese chicken rice NOW NOW *drools*
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