Asian food workshop ppt

1. MALAYSIA
GLAIZA SHAIRA A. SAGUN
3C-BSHM

2. MALAYSIA
INTRODUCTION

3. INTRODUCTION
Malaysia is located on the
Southeastern trip to Asia plus the
north coast of the Island of Borneo. It
is a country of multi-ethnicity. Its
boarder countries are Brunei,
Indonesia, and Thailand. The climate
is tropical and the land is consists of
coastal plains rising to hills and
mountains.

4. MALAYSIA
HISTORY AND INFLUENCES

5. HISTORY AND INFLUENCES
 Capital: Kuala Lumpur
 Malaysia has always been
pivotal to trade routes from
Europe, the orient, India
and China.
 It has a warm tropical
Climate.
 It is abundant in natural
blessings.

6. HISTORY AND INFLUENCES
 Hindu-Buddhist- temple
sites of the Bujang Valley
and Merbok Estuary in
Kedah in the north west
Peninsular Malaysia.
 The spread of Islam
introduced by Arab and
Indian traders, brought the
Hindu-Buddhist era to an
end by the 13th century.

7. HISTORY AND INFLUENCES
 In 1511, the Portuguese
captured Malaka and the rulers
of the Melaka Sultanate fled
south to Johor where they tried
to establish a new kingdom.
 The Portuguese were in turn
defeated in 1641 by the Dutch,
who colonized Melaka until the
advent of the British in the
Dutch exerted any profound
influence on Malay Society

8. HISTORY AND INFLUENCES
 The British acquired Melaka
from the Ditch in 1824 in
exchange for Bencoolen in
Sumatra.
 From their new bases in
Malaka, Penang and Singapore
collectively known as the Straits
settlements, the British began
the political integration of the
Malay states of Peninsular
Malaysia.

9. HISTORY AND INFLUENCES
 Nonya- Traders with the
Malaccan natives brought along
their cooking styles and
ingredients.
 Chinese traders married also
Malaysian natives.
 Placing great conrasts in
flavors, textures and flavors.
 Pungent chili hot character of
Sze Chuan cuisine shows the
great influence.

10. HISTORY AND INFLUENCES
 Nyonya Cuisine – cooking or
recipes from wives of Chinese
traders
 Mixed both Malay and Chinese
cooking.
 Blending of bean curd, soy
sauce, preserved soy beans,
black prawns paste, sesame
seeds blended beautifully with
Malay herbs, spices and roots.

11. HISTORY AND INFLUENCES
 Indian Influence- use of curry
and coconut milk as a sauce.
 Roti canai- India’s best
contribution, flattened bread
served with a curry gravy.
 Very strong influence especially
in their vegetarian dishes.

12. MALAYSIA
NATURE AND CHARACTERISTICS

13. NATURE AND CHARACTERISTICS
 Most popular dishes that do
contain pork have beef
counterparts.
 There is of course an abundance
of seafood within all Malay cuisine,
the peninsula utilising its fishing
coasts to the fullest. Therefore
Malays cuisines include a lot of
seafood such as fish, squids and
clams.
 The light sauces and tangy spices
included in many seafood dishes
compliment the lightness of the
meat perfectly.

14. NATURE AND CHARACTERISTICS
 Vegetarians, eating across Malay
can be a challenge, as meat and
seafood can be difficult to avoid.
 Bananas here are cooked in their
skins to perfection, guavas are
healthy and bursting with vitamin
C, and for those more adventurous
types, durian is a lesser
appreciated option.
 They include local herbs and
spices in their cuisines.
 Malay foods are usually prepared
by stewing or slow cook, but they
also incorporate stir frying

15. MALAYSIA
EATING CUSTOMS

16. EATING CUSTOMS
1. Eating with Hands: In many parts
of Malaysia, it's common to eat
with your hands, particularly when
enjoying traditional dishes like Nasi
Lemak or Roti Canai.
2. Use of Cutlery: In urban areas,
using utensils like forks, spoons,
and knives is more common,
especially when dining at
restaurants.
3. Sharing: Malaysians often share
dishes with their dining
companions, promoting a sense of
togetherness. Food is placed in the
center of the table, and everyone

17. EATING CUSTOMS
4. Respect for Elders: It is
customary to let the elders or the
most senior person at the table
start eating first. This shows
respect and courtesy.
5. No Left Hand: Using the left hand
for eating is considered impolite, as
it's traditionally associated with
personal hygiene.
6. Tolerance of Dietary
Preferences: Malaysia's diverse
population means that people are
generally understanding and
accommodating of various dietary
preferences, including halal,

18. EATING CUSTOMS
7. Sauces and Condiments: Many
Malaysian dishes are served with
an array of sauces, sambals, and
condiments. It's common to add
these to your meal according to
your taste.
8. Chinese Tea Etiquette: In
Chinese-Malaysian culture, it's
customary to pour tea for others
before refilling your own cup as a
sign of respect.
9. Halal Food: As Malaysia is a
predominantly Muslim country,
many Malaysians observe halal
dietary rules. This means no

19. EATING CUSTOMS
10. Fasting: During the holy month of
Ramadan, Muslims fast from
sunrise to sunset. The fast is
broken with the evening meal,
called "Iftar," often with special
dishes and communal gatherings.
11. Waste Reduction: Malaysians try
to minimize food wastage, and it's
polite to finish the food on your
plate. If you can't finish it, take it to
go.
12. Licking Fingers: In some
Malaysian cultures, licking your
fingers after a meal is a sign of
enjoying the food. However, it

20. MALAYSIA
REGIONAL CUISINE AND
SPECIALTIES

21. REGIONAL CUISINE
AND SPECIALTIES
1. Penang:
 Char Kway Teow: Stir-fried flat
rice noodles with prawns, eggs,
and bean sprouts.
 Asam Laksa: A tangy and spicy
fish-based noodle soup.
 Penang Laksa: A unique, tangy
tamarind-based noodle soup.

22. REGIONAL CUISINE
AND SPECIALTIES
2. Peranakan (Straits Chinese):
 Nyonya Laksa: A rich and spicy
coconut-based noodle soup.
 Ayam Pongteh: Chicken and
potato stew with fermented
soybean paste.

23. REGIONAL CUISINE
AND SPECIALTIES
3. Sarawak:
 Sarawak Laksa: A spicy noodle
soup with shrimp and chicken.
 Manok Pansoh: Chicken cooked
with bamboo shoots in a bamboo
tube.

24. REGIONAL CUISINE
AND SPECIALTIES
4. Sabah:
 Hinava: A traditional
Kadazandusun dish of raw fish
salad.
 Tuhau: Pickled wild ginger served
with rice.

25. REGIONAL CUISINE
AND SPECIALTIES
5. Kelantan:
 Nasi Kerabu: Blue rice served with
herbs, vegetables, and a variety of
side dishes.
 Ayam Percik: Grilled chicken with
a rich and spicy coconut sauce.

26. REGINAL CUISINE
AND SPECIALTIES
6. Johor:
 Mee Rebus: Yellow noodles in a
sweet and spicy gravy.
 Otak-Otak: Grilled fish cake
wrapped in banana leaves.

27. REGINAL CUISINE
AND SPECIALTIES
7. Malacca:
 Chicken Rice Balls: Steamed or
roasted chicken served with rice
shaped into balls.
 Sambal Belacan: A spicy shrimp
paste condiment.

28. REGINAL CUISINE
AND SPECIALTIES
8. Terengganu:
 Nasi Dagang: Glutinous rice with a
side dish of fish curry.
 Keropok Lekor: Fish sausages, a
popular snack.

29. MALAYSIA
POPULAR DISHES

30. POPULAR DISHES
1. Nasi Lemak: Fragrant rice
cooked in coconut milk, served
with sambal (spicy chili paste),
anchovies, peanuts, boiled egg,
and cucumber.
2. Hainanese Chicken Rice:
Poached chicken served with
fragrant rice and accompanied
by chili sauce and ginger paste.

31. POPULAR DISHES
3. Roti Canai: Flaky and crispy
flatbread often served with dhal
(lentil curry) or other curries.
4. Char Kway Teow: Stir-fried flat
rice noodles with prawns, eggs,
and bean sprouts.
5. Satay: Skewered and grilled
marinated meat, usually served
with peanut sauce.

32. POPULAR DISHES
6. Laksa: A spicy noodle soup that
comes in various regional varieties,
like Penang Laksa and Curry Laksa.
7. Nasi Goreng: Malaysian-style fried
rice, often with a mix of flavors and
ingredients.
8. Rendang: A rich and flavorful dry
curry dish, often made with beef.

33. POPULAR DISHES
9. Hokkien Mee: Stir-fried noodles
with prawns and a fragrant seafood
broth.
10. Ayam Penyet: Fried chicken that's
smashed and served with sambal
and rice.
11. Murtabak: A stuffed pancake
usually filled with minced meat and
onions.

34. POPULAR DISHES
12. Nasi Kandar: A Penang specialty
where you can choose from a
variety of dishes to accompany
your rice.
13. Rojak: A fruit and vegetable salad
with a sweet and spicy peanut
sauce.
14. Cendol: A dessert made with green
rice flour jelly, coconut milk, and
palm sugar syrup.
15. Ais Kacang: A colorful shaved ice
dessert topped with sweet syrups,
beans, and jellies.

35. MALAYSIA
BASIC INGREDIENTS

36. BASIC INGREDIENTS
1. Rice: The staple of Malaysian cuisine,
often in the form of fragrant jasmine or
basmati rice.
2. Coconut: Coconut milk and grated
coconut are used in many dishes to add
creaminess and flavor.
3. Chili: Fresh and dried chili peppers are
integral to Malaysian cuisine and
provide the signature spiciness.
4. Lemongrass: Adds a citrusy and
aromatic flavor to many dishes, often
used in curries and soups.
5. Galangal: A rhizome similar to ginger,
it's used to infuse a unique flavor in
curries and soups.

37. BASIC INGREDIENTS
6. Tamarind: Provides a tangy, sour taste
to dishes like Asam Laksa and Assam
Pedas.
7. Shrimp Paste (Belacan): A fermented
shrimp paste that adds depth and
umami to various sauces and dishes.
8. Turmeric: This yellow spice is a key
component in many Malaysian curries
and is known for its anti-inflammatory
properties.
9. Pandan Leaves: Used to add a sweet
aroma to rice and desserts.
10. Cilantro and Mint: Fresh herbs used as
garnishes and flavor enhancers.

38. BASIC INGREDIENTS
11. Kaffir Lime Leaves: Used for their
aromatic citrus flavor in soups and
curries.
12. Fish Sauce: Adds a salty and savory
flavor to many dishes.
13. Soy Sauce: Particularly in Chinese-
influenced Malaysian dishes.
14. Palm Sugar (Gula Melaka): A
sweetener often used in desserts
and sauces.
15. Rempah: A spice paste made from
a blend of herbs and spices, used
as the base for many dishes.

39. BASIC INGREDIENTS
16. Peanuts: Used in various forms, such as
whole, ground, or as peanut sauce.
17. Anchovies: Often used as a flavor
enhancer in dishes like Nasi Lemak.
18. Pineapple: Used in dishes like Ayam
Masak Lemak Nenas (pineapple chicken
stew).
19. Various Herbs and Vegetables:
Ingredients like bok choy, water spinach
(kangkung), and Thai basil are
frequently used.
20. Dried Shrimp: Adds a seafood flavor to
various dishes, like rojak.

40. MALAYSIA
BASIC COOKING TECHNIQUES/
PREPARATION METHOD

41. BASIC COOKING TECHINQUES/
PREPATION METHODS
1. Stir-Frying: Commonly used to
prepare dishes like Char Kway
Teow and Nasi Goreng, stir-frying
involves quickly cooking
ingredients in a wok with hot oil
over high heat.
2. Simmering and Boiling: Used for
making broths and soups such as
Laksa and Assam Pedas,
ingredients are simmered or boiled
in flavorful liquids to develop rich
flavors.

42. BASIC COOKING TECHINQUES/
PREPATION METHODS
3. Grilling and Barbecuing:
Techniques like satay involve
skewering marinated meat and
grilling it over an open flame or
charcoal.
4. Steaming: Dim Sum and various
Chinese-influenced dishes are
often prepared by steaming, which
retains the natural flavors and
nutrients of the ingredients.

43. BASIC COOKING TECHINQUES/
PREPATION METHODS
5. Deep Frying: Popular for snacks
and street food, ingredients like
crispy chicken or fried bananas are
battered and deep-fried to
perfection.
6. Braising: Used for dishes like
Rendang and Ayam Masak Merah,
braising involves slow-cooking
meat or vegetables in a flavorful
sauce until tender.

44. BASIC COOKING TECHINQUES/
PREPATION METHODS
7. Roasting: Common for preparing
meats like whole roasted chicken
and duck, often marinated with
spices and herbs.
8. Wok Hei (Breath of Wok): This
refers to the high heat cooking
technique in a wok that imparts a
unique smoky flavor to stir-fried
dishes.

45. BASIC COOKING TECHINQUES/
PREPATION METHODS
9. Blanching: Used for vegetables and
noodles, blanching involves briefly
boiling ingredients, then cooling
them in cold water to retain color
and texture.
10. Pounding and Grinding: Preparing
spice pastes (rempah) often
involves pounding or grinding
fresh herbs, spices, and aromatics
using a mortar and pestle.

46. BASIC COOKING TECHINQUES/
PREPATION METHODS
11. Sambal Making: Sambal is a crucial
element in Malaysian cuisine, made
by grinding together chili peppers,
shrimp paste, and other ingredients
to create a flavorful condiment.
12. Marinating: Ingredients like meats
and seafood are marinated in a
mixture of spices, herbs, and other
seasonings to enhance flavor
before cooking.

47. BASIC COOKING TECHINQUES/
PREPATION METHODS
13. Tossing and Mixing: Many
Malaysian dishes, such as rojak and
Cendol, involve tossing and mixing
various ingredients with sauces or
dressings for a harmonious blend
of flavors and textures.
14. Layering Flavors: Malaysian cuisine
often involves layering flavors, such
as starting with a fragrant spice
paste and adding coconut milk,
herbs, and other ingredients to
build complexity.

48. MALAYSIA
TOOLS AND EQUIPMENTS

49. TOOLS AND EQUIPMENTS
1. Wok: An essential piece of cookware for
stir-frying, frying, and various cooking
techniques, woks come in different sizes
sizes and are used in many Malaysian
dishes.
2. Steamer: Essential for steaming dishes
like dim sum, Chinese buns, and various
cakes.
3. Rice Cooker: Given the importance of
rice in Malaysian cuisine, a rice cooker
a common appliance in Malaysian
kitchens.

50. TOOLS AND EQUIPMENTS
5. Tongs and Spatula: Used for
flipping and turning ingredients in
a hot wok or frying pan.
6. Cleaver: A versatile knife used for
chopping, slicing, and mincing,
especially in Chinese-influenced
Malaysian dishes.
7. Pestle and Mortar (Lesung Batu): A
traditional tool used for pounding
spices and herbs.
8. Wok Ladle: A long-handled ladle
with a deep, curved shape for
stirring and serving from a wok.

51. TOOLS AND EQUIPMENTS
9. Bamboo Steamer: Used for
steaming dumplings, buns, and
other delicacies.
10. Grill or Barbecue: Often used for
grilling satay and other barbecue
dishes.
11. Grater: Used for grating coconut,
which is commonly used in
Malaysian cuisine.
12. Rice Pestle (Lesung Nasi): A
traditional tool for pounding and
dehusking rice.

52. TOOLS AND EQUIPMENTS
13. Colander: Used for draining
noodles, blanched vegetables, and
other ingredients.
14. Strainer: Used for straining broths,
sauces, and other liquids.
15. Tiffin Carrier: A stackable container
used for transporting and storing
multiple dishes.
16. Food Processor: Useful for quickly
preparing spice pastes and
blending ingredients.

53. MALAYSIA
STANDARDIZED RECIPE

54. STANDARDIZED RECIPE
Creating a standardized recipe for a
specific Malaysian dish can be challenging
as there are often variations in ingredients
and techniques depending on regional
and individual preferences. However, I can
provide you with a basic recipe for a well-
loved Malaysian dish, Nasi Lemak, as an
example. Please note that this is a
simplified version, and there may be
variations in the ingredients and
preparation methods:

55. STANDARDIZED RECIPE
Ingredients:
 2 cups jasmine rice
 2 cups coconut milk
 2 pandan leaves, knotted (optional, for
fragrance)
 1 teaspoon salt
 1 cucumber, sliced
 4-6 hard-boiled eggs
 Fried anchovies (ikan bilis)
 Roasted peanuts
 Sambal (spicy chili paste)

56. STANDARDIZED RECIPE
PROCEDURES:
1. Wash the rice until the water runs
clear. Drain.
2. In a large pot, combine the rice,
coconut milk, pandan leaves, and
salt. Stir well.
3. Cook the rice using your preferred
method (rice cooker, stovetop, etc.)
until it's fluffy and the coconut milk
is absorbed. Remove the pandan
leaves.

57. STANDARDIZED RECIPE
4. While the rice is cooking, prepare
the sambal. You can make your
own or use a pre-made sambal
paste. Sauté the sambal in a little
oil until it's fragrant and slightly
darkened.
5. Fry the anchovies until they are
crispy, and roast the peanuts.
6. Slice the cucumber and prepare the
hard-boiled eggs.

58. STANDARDIZED RECIPE
7. To serve, place a portion of
coconut rice on a plate. Add a
spoonful of sambal, some
cucumber slices, hard-boiled egg
halves, fried anchovies,and roasted
peanuts.
8. Serve the Nasi Lemak hot.

59. MALAYSIA
REFERENCES

60. REFERENCES
1. https://chat.openai.com/c/589523ab-c690-41b4-8961-6dd955e66d51
2. https://www.coursehero.com/file/132576635/543-CUISINE-OF-
MALAYSIAdocx/
3. https://www.coursehero.com/file/132576635/543-CUISINE-OF-
MALAYSIAdocx/