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Malaysian Studies... >.<

Malaysian Studies... >.<

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  • 1. Introduction
    Malaysian unique cuisine has an existing range of flavors and culinary styles.
    Many cuisines in Malaysia
  • 2. History
    Large influx of immigrants from India and China entered the country and at the same time bringing their ethnic cuisines.
    The Indians applied their two distinct cuisines :
    Northern and Southern styles in their food consumption while being employed mainly in the rubber estates.
  • 3. Halal Food in Malaysia
  • 4. Non-Halal Food
  • 5. Part 1: Signature Dishes
    Part 2: Fusion Dishes
    Part 3: Sarawak Cuisines & Others
  • 6. Nasi lemak is the most authentic, simple Malay food – a choice breakfast opinion for many Malaysians.
    One of its main ingredient is ‘sambal belacan’ – ahot-tasting condiment consisting of chilies and ‘belacan’ (shrimp paste).
  • 7. The ingredients and traditional way of serving nasi lemak reflects the history of Malay life for the past 600 years asfarmers and fishermen.
  • 8.
  • 9. Char kway teow is also extremely popular among Malaysians – stir-fried flat noodles with bean sprouts, prawns and garlic chives.
    The dish shows the best of Chinese entrepreneurship: cooked and sold at the streets, from meal leftovers.
  • 10.
  • 11. ‘Roti canai‘ (kneaded bread) is mostly served by the local ‘Mamak’ (Indian Muslims) .
    It is made by twirling and tossing the dough in the air before being grilled.
  • 12. Roticanai is always eaten by hands – by dunking itinto the complimentary curry.
  • 13.
  • 14. Part 1: Signature Dishes
    Part 2: Fusion Dishes
    Part 3: Sarawak Cuisines & others
  • 15. Fusion Dishes
    Malaysian cooks fashioned a cuisine of Chinese, Indonesian, Thai, and Indian influences.
    which blend naturally in the curries, steamed rice, noodle stir-fries, and fresh salads that now characterize Malaysian dishes.
  • 16. Nyonya Food
    It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal.
    It can be considered as a blend of Chinese and Malay cooking with some Thai influence .
  • 17. The Peranakan/Nyonya are descendants of Colonial-era Chinese immigrants, who either partially or fully embraced the Strait cultures.
    They graduallymixes Chinese-based ingredients and cooking techniques with the Strait’s spices and other ingredients to create tangy, aromatic and spicy dishes – such as ‘ayambuahkeluak’ (a chicken dish mixed with keluak nuts and pounded spices)
  • 18. This cuisine is also unique for its subtle display of regional differences: the sour ‘assamlaksa’ from Penang is implying Thai influence, while the Malacca’s santan-based laksa exhibits a stronger Indonesian influence.
  • 19. The fish head curry combines the Chinese use of the head of an ‘ikan merah’ (red snapper) , stewed in Indian-style with curry and vegetables.
    The ‘assam’ (tamarind) juice also added into the curry mix, thus giving the dish its signature sour taste.
  • 20.
  • 21.
  • 22.
  • 23. Nyonya Desert
    Bubur Cha-Cha : A dessert of cooked sweet potato, yams, sago, coconut milk and rock sugar made fragrant with pandan -screwpine leaves.
    Cendol : Small strips made from green pea flour and sweet red beans are topped with shaved ice and thick coconut milk.
  • 24.
  • 25. Part 1: Signature Dishes
    Part 2: Fusion Dishes
    Part 3: Sarawak Cuisine & Others
  • 26. ‘Kek lapis’ (Multi-layered cake) from Sarawak is famous for its intricate designs, colors and patterns.
    It is made by alternating the processes between
    (1) Spreading the cake mixtures, and
    (2) Baking them layer by layer in the oven, which can takes up to 4 days to complete.
  • 27. They are famous for being served to the visiting guests in Sarawak open house functions.
  • 28.
  • 29. ‘Manukpansuh’ (chicken cooked in bamboo) is a signature dish of the Ibans of Borneo Island. This dish is uncommon yet slowly being served in more mainstream Sarawak restaurant.
    The natural way of cooking – cooked in bamboo over open fire - seals in the flavors and produces amazingly tender chicken with a lemongrass and bamboo-perfumed broth.
  • 30. Otak-otak is a mixture between fish paste, chilies, garlic, shallots, turmeric, lemon grass and coconut milk.
  • 31. Ka Chang Ma is a Hakka dish, which is usually prepared with chicken. This dish was traditionally prepared for women who have just given birth.
  • 32. It was a vermicelli fried with curry powder and they called it Singapore style fried vermicelli.
    Singapore style fried vermicelli. It is vermicelli that fried with curry powder.
  • 33. Conclusion
    Malaysian unique cuisine has an existing range of flavors and culinary styles.
    Many cuisines in Malaysia