Malaysia's isolation from natural disasters
Malaysia is only one in a few countries which are not threatened by natural disasters. Unlike various countries such as USA and Indonesia, Malaysia doesn't have any volcanoes. though a few tremors are felt here and there, none have ever been life threatening. This is a main factor that tourists choose to visit Malaysia. Not only they will have an enjoyable holiday, but it would also be an amazingly safe holiday.
Wednesday, September 30, 2009
Malaysian Cuisine is a fusion of eating habits of the Chinese, Thai, Arabs and Indians like the people themselves who have now become a part of the Malaysian culture. The Malaysians generally eat their food hot and prepare it using lots of spices. The staple diet of the Malayans consists of rice, noodles and seafood. Regional variations are evident in Malaysian Cuisine. while the Kelantanese food is similar to the Thai Cuisine, the food from Kedah state is prepared more using Indian spices.
The Malaysian Cuisine is incomplete without rice. Noodles in the form of Yee Meen (pre-fried noodles) or Tang Hoon (transparent noodles made from green beans) are served with spicy gravies. Roti Jala is Malayan pancake dish prepared from flour, coconut milk, eggs and butter and eaten with filling curries and hot gravies. Among the no-vegetarian products, Malaysians eat prawns, shrimps, squids, fishes, beef and mutton. Seafood is grilled after marinating and covering with banana leaf or stuffed with belachan.
A major component in Malaysian Cuisine is belachan, pronounced as blah-chan, which is used to prepare curries and sauces to provide an unusual flavor to any food. Belachan is made of baby shrimps and is available as bars or cakes. A small lump of This bar is roasted and beaten with fresh chilies.
After adding a little limejuice, belachan can be used with any dish. The spices and herbs are used in Malaysian cuisine to make the food more delicious. The important spices used are lemon grass, daun kemangi-a type of basil, nutmeg, bunga kantan-wild ginger bud, pandan leaves-screw pine, star anise, fenugreek, coriander, cumin and fennel. Onion, garlic and fresh chili paste add a special aroma and color to Malaysian dishes.
Besides belachan, the Malaysian Cuisine cannot do without the coconut milk. The distinctive Malaysian gravy is prepared from a paste called rempah made from fresh and dried ingredients. The paste of rempah is stir-fried in oil and then coconut milk is added to provide creamy gravy.
Malaysian Cuisine, generally, does not have soups as starters or appetizers. Yet Sup Kambing or the Mutton Soup is a regional delicacy.
Malayisan Cuisine end with desserts prepared mainly from coconut milk, palm sugar and freshly grated coconut. Air Batu Campur or ABC is made of sweet corn, red beans, jelly grass and garnished with colorful syrups, condensed milk and spread with ice. Cendol is another sweet dish prepared from chilled coconut milk, coconut palm sugar and smooth rice. Pulut Hitam is the dessert porridge made from black sticky rice, coconut milk and sago. Fresh fruits often follow the dinner in Malaysian Cuisine such as Bananas, Durians, Lychees, Mangosteens, Melons, Pineapples and Starfruit.
Malaysian Cuisine is a fusion of eating habits of the Chinese, Thai, Arabs and Indians like the people themselves who have now become a part of the Malaysian culture. The Malaysians generally eat their food hot and prepare it using lots of spices. The staple diet of the Malayans consists of rice, noodles and seafood. Regional variations are evident in Malaysian Cuisine. while the Kelantanese food is similar to the Thai Cuisine, the food from Kedah state is prepared more using Indian spices.
The Malaysian Cuisine is incomplete without rice. Noodles in the form of Yee Meen (pre-fried noodles) or Tang Hoon (transparent noodles made from green beans) are served with spicy gravies. Roti Jala is Malayan pancake dish prepared from flour, coconut milk, eggs and butter and eaten with filling curries and hot gravies. Among the no-vegetarian products, Malaysians eat prawns, shrimps, squids, fishes, beef and mutton. Seafood is grilled after marinating and covering with banana leaf or stuffed with belachan.
A major component in Malaysian Cuisine is belachan, pronounced as blah-chan, which is used to prepare curries and sauces to provide an unusual flavor to any food. Belachan is made of baby shrimps and is available as bars or cakes. A small lump of This bar is roasted and beaten with fresh chilies.
After adding a little limejuice, belachan can be used with any dish. The spices and herbs are used in Malaysian cuisine to make the food more delicious. The important spices used are lemon grass, daun kemangi-a type of basil, nutmeg, bunga kantan-wild ginger bud, pandan leaves-screw pine, star anise, fenugreek, coriander, cumin and fennel. Onion, garlic and fresh chili paste add a special aroma and color to Malaysian dishes.
Besides belachan, the Malaysian Cuisine cannot do without the coconut milk. The distinctive Malaysian gravy is prepared from a paste called rempah made from fresh and dried ingredients. The paste of rempah is stir-fried in oil and then coconut milk is added to provide creamy gravy.
Malaysian Cuisine, generally, does not have soups as starters or appetizers. Yet Sup Kambing or the Mutton Soup is a regional delicacy.
Malayisan Cuisine end with desserts prepared mainly from coconut milk, palm sugar and freshly grated coconut. Air Batu Campur or ABC is made of sweet corn, red beans, jelly grass and garnished with colorful syrups, condensed milk and spread with ice. Cendol is another sweet dish prepared from chilled coconut milk, coconut palm sugar and smooth rice. Pulut Hitam is the dessert porridge made from black sticky rice, coconut milk and sago. Fresh fruits often follow the dinner in Malaysian Cuisine such as Bananas, Durians, Lychees, Mangosteens, Melons, Pineapples and Starfruit.
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Malaysia
Malaysia Tourist Destinations | |||
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