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Curry puff

A curry puff (Malay: Karipap, Epok-epok; ) is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.



A common snack in Malaysia and Singapore, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, and onions or sweet fillings such as yam.

Curry puffs are enjoyed throughout Brunei, Malaysia, Indonesia, Singapore, Myanmar and Thailand. It also shares many similarities with the empanada, a popular pastry in Spanish- and Portuguese-speaking countries.

In Malaysia, curry puffs are commonly found sold freshly fried at many Malay, Chinese and Indian food stalls and even at trendy cafes.

Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. The curry puffs from Indian bakeries differ from epok-epok in the use of 'layered' pastry that creates a flaky crust. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.There are also vegetarian curry puffs that are in fact not spicy and made from shredded radish, tofu, potatoes and grated carrots. They are often eaten with sweet chili sauce. There is also relatively large and nice looking version of curry puff called shell curry puff sold in shopping malls of Isetan and AEON and others in Malaysia.

Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.

In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings.

~Wikipedia~

Sup Kambing (Mutton Soup)

Sup Kambing or Sop Kambing is a mutton soup from Indonesia, commonly found in Indonesian cuisine and Malaysian cuisine. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour.



In Malaysia, sup kambing is associated with Muslim Malaysian Indian community and believed to be of Indian origin. In Singapore, the dish is also associated with the Muslim Indian community of the island.

Ingredients

There are many versions of sup kambing recipes, however there are two main groups of sup kambing traditions; the Indonesian version are derived mainly from Arab, and to some extent, Dutch influences, while Malaysian and Singaporean version is often called as sup kambing Mamak which solely derived from Muslim Indian influences. Other main differences are the Malaysian and Singaporean version consists of the chunks of goat meat in yellowish, rather thick and oily broth with rich spices; while in Indonesian version, the goat meat often also includes its bones (ribs or leg bones), has a lighter broth and balanced spices, and it also contains slices of vegetables including tomato, leek, celery, carrot and sometimes potato.

A simple sup kambing recipe uses goat meat, slices of tomato, leek, celery, and ground spices which includes; ginger, pepper, garlic, shallot and salt. However, another elaborate recipes might add more complex spices, which might includes cardamom, cinnamon, candlenut, nutmeg, clove and star anise to add aroma and taste.

~Wikipedia~

Pisang Goreng - Fried Banana

Pisang goreng (fried banana in Indonesian/Malay) is a snack made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil, and is popular in Indonesia, Malaysia, Singapore, and Brunei.



Pisang goreng is most often associated with Indonesia, and indeed the country has the largest variety of pisang goreng recipes. However, this fried banana snack is also considered native to neighbouring countries; particularly Malaysia, Brunei and Singapore. 

It is consumed as a snack in the morning and afternoon. In Indonesia and Malaysia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares.

~Wikiepdia~

Nasi Goreng Pattaya

Nasi Goreng Pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice, in thin fried egg or omelette. 

Despite its name, the dish is believed to originate from Malaysia, and today is also commonly found in Indonesia and Singapore. It is often served with chili sauce, tomato ketchup, slices of cucumber, and keropok.

~wikipedia~

Fig nasi lemak, the latest hit in Janda Baik

Fig nasi lemak, the latest hit in Janda Baik

If Cameron Highlands is known for its ‘strawberry nasi lemak’, Janda Baik here has its own ‘fig nasi lemak’ inspired from its new agricultural product.

The recipe for nasi lemak with ‘sambal tumis’ cooked with figs is the brainchild of Faiz Farhan Yahya, 28, who took months to experiment to get the “taste that meets the Malaysian standard”.

Faiz Farhan, who graduated from the Food Institute of Malaysia in pastry, said his family members and close friends were the greatest critics as he sought the right flavour.

"The ‘sambal tumis’ cooked with figs is truly special because it is a balanced taste that is spicy, yet you can still taste the fruit but not too strong which could drown the original taste of ‘sambal tumis’.

"Its preparation requires patience as it takes 12 hours to cook it over low heat and must be stirred every half hour," he told Bernama when met at the fig farm, Benefigs, in Janda Baik.

“The long time taken to cook the ‘sambal’ is to ensure the taste of the fruit is well-blended, besides applying the old folk’s tip that the ‘sambal’ tastes better if cooked long,” he added.

Faiz Farhan said aside from figs, other ingredients used were red onions, garlic, chilli and “some secret ingredients" to produce his own original recipe.

"My hope is this fig nasi lemak will be a must-try dish for those visiting Janda Baik. It is also a diversification of the fruit, which is usually eaten fresh or dried.

"Why nasi lemak? Obviously because nasi lemak is Malaysians’ favourite dish and can be eaten at any time," he said, adding that he was also working on a home-based food business in Kelana Jaya, Selangor.

Faiz Farhan said the idea of using figs was also inspired by the experience of spending time at the fig farm of his friend, Mohamad Hafidz Arifin, 33, a strong supporter of his efforts.

Asked on the price, Faiz admitted that he was still looking for a formula to reduce the price, as the fig nasi lemak was selling at RM9.50 to RM10.90 for the time being, as the fig fruit was quite pricey.

-- BERNAMA

Sup Kambing

Sup Kambing or Sop Kambing is a mutton soup commonly found in Indonesian cuisine and Malaysian cuisine. It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in color.

~wikipedia~

Kopitiam

A kopitiam or kopi tiam is a traditional coffee shop patronised for meals and beverages, predominantly operated by Chinese proprietors and especially members of the Hainanese community. The word kopi is a Malay/Hokkien term for coffee and tiam is the Hokkien and Hakka term for shop (Chinese : 店). 

A common sight in Malaysia and neighbouring Singapore, menus often feature offerings like nasi lemak, boiled eggs, roti bakar, noodle dishes, bread and kuih. The owners of some kopitiam establishments may lease premise space to independent stallholders, who sometimes offer more specialised dishes beyond standard Chinese kopitiam fare. 

Typical beverages include Milo, a malted chocolate drink considered iconic to Malaysians of all ages, as well as coffee (kopi) and tea (teh). Diners would use slang terms specific to kopitiam culture to order and customise drinks to their taste.

~wikipedia~

Laksa

Laksa is a spicy noodle soup popular in Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia, Singapore, Indonesia, and Southern Thailand.

The type of laksa is based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. 

There are three basic types of laksa: curry laksa, asam laksa, and other variant that can be identified as either curry or asam laksa. 

Curry laksa is a coconut milk curry soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common, and some recipes might create their own rice noodle from scratch. Some variants might use other types of noodles; Johor laksa for example uses spaghetti, while a fusion recipe might use Japanese udon noodle.



Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and quite similar to Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.



Asam laksa is a sour, fish and tamarind-based soup. Penang Asam Laksa listed at number 26th on World's 50 most delicious foods compiled by CNN Go in 2011. Asam is the Malay word for any ingredients that makes a dish tastes sour (e.g. tamarind, gelugur or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world, which is a type of dried slices of sour mangosteens. 

The modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for asam laksa include shredded fish, normally kembung (small mackerel of the Rastrelliger genus), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint), and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with petis udang or "hae ko" (蝦膏), a thick sweet prawn/shrimp paste.







Source: Wikipedia and Facebook