Traveller North Malaysia find it food of tradition Perlis,Kedah,Langkawi Islands

Traveller North Malaysia find it food of tradition Perlis,Kedah,Langkawi Islands

Wednesday, 23 February 2011

Gulai Daging Nangka

Jackfruit Curry ingredient cloves, cinnamon, fenugreek herb spices, garlic, coconut milk, onion, meat curry powder, curry leaves, beef

Posted by khatulpicatravellerfood

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Traveller North Malaysia find it food of tradition Perlis,Kedah,Langkawi Islands

Activity Travell Eco Nature Rainforest Malaysia

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Community Friends & Traveller Food

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Alex & Klau dja from Dusseldorf Germany visit 4 days 3 night ( climbing & food )

Malaysian History Food Recipe

Malaysia is situated in Southeast Asia. It’s unusual in that it consists of two separate parts (shaded light on the map): the Malaysian Peninsula to the west and the States of Sabah and Sarawak on the island of Borneo to the east, which are separated from each other by the South China Sea. The Western Peninsula is bordered by Thailand to the north with the Island of Singapore lying close to the south and linked to it by a causeway. The Eastern part has land borders with Brunei and the rest of Borneo (Indonesia). Malaysia consists of large areas of heavy forest, plus lowland plains and hills. The climate is hot and humid- ideal for the growing of tropical fruit, vegetables and rice, although a cooler climate is to be found in the mountainous regions Ancient times, history and influences on Malaysian Cooking Although not that much is known about the very early history of Malaysia, tools and implements dating back to 10,000 BC have been found. Certainly, by 6000BC there were occupants in the north, thought to have migrated via China and Tibet. They were nomadic hunter-gatherers who probably hunted smaller creatures which they cooked with the aid of crude instruments made from stone and mainly occupied the forests and jungles. About 2,500BC Proto-Malays, whose ancestors were believed to have migrated from the Indonesian islands, arrived in the costal and river areas. They were technically more advanced than the earlier inhabitants and practised slash and burn agriculture whereby an area of rain forest was cleared by burning it, then crops were grown. Not surprisingly, their diets consisted mainly of fish and the crops they grew as well as the abundant indigenous fruit and vegetables. By the 1st century BC, trading links had been established with China and India, which were to have a major impact on the cuisine of Malaysia. Other major influences on its cuisines were introduced by virtue of rulers or protectors of different regions over the preceding centuries including Cambodians, Sumatrans, Javanese, Chinese, Portuguese, Dutch and Japanese finally culminating with the British who, having taken control of areas in the East, encouraged the immigration of large numbers of Indians and Chinese workers to further develop the every growing rubber and tin industries Current Day Malaysian Cuisine Malaysia was only established as a united country in 1963. The rich racial mix has created a unified cuisine which at the same time retains the unique qualities of traditional cooking methods and ingredients of Malay, Indian, Indonesian and Chinese cultures. In general, Malay and Indian cooking are spicy whilst Chinese cuisine is milder in taste. For hundreds of years, rice or noodles have been staples of the Malaysian diet and good use has always been made of the abundant supply of fresh locally grown fruit and vegetables. Seasonings such as galangal, chilli, lemon grass, lime leaves, coriander, turmeric, cumin, fenugreek, cardamom, clove, cinnamon and star aniseed are a must. Fish and seafood are still popular ingredients as is beef, mutton and chicken.Meat as over 50% of the population are Muslims. Peanuts and coconut milk are also widely used in many dishes Traditionally, an everyday meal consist of rice, a meat or seafood dish and a vegetable dish. All the dishes are served at the same time with up to 6 dishes being placed on the table. Curry,TomYam,Laksa food is a favourite in north Malaysia Many modern & tradisional recipe in Malaysia food. Arabian & western food have in Malaysia is easy to find a stall or cafe.

Makanan Negeri Perlis

Laksa Kuala Perlis merupakan laksa yang terkenal di negeri Perlis.Laksa ini diperbuat daripada tepung beras, berkuahkan ikan begitu berselera dimakan. Laksa boleh dimakan sepanjang masa, samada pagi, petang ataupun malam bersama daun putat atau selom, bawang besar, mentimun yang dihiris halus-halus dan telur rebus. Makanan ini begitu terkenal di sepanjang pantai khususnya di Kuala Perlis. Mereka mengunakan acuan tertentu bagi menghasilkan juraian-juraian laksa. Kuahnya diperbuat daripada ikan yang direbus, dilumatkan dan dimasak dengan perencahnya .

Mempelam Harumanis

Pulut yang dimakan dengan buah mempelam, ciku atau pisang merupakan makanan yang agak luar biasa bagi setengah-tengah tempat, tapi bagi penduduk negeri Perlis khususnya para petani, makanan tersebut merupakan makanan biasa. Buah mempelam bemban, mempelam telur atau mangga, kini mempelam harum manis yang masak dan manis isinya, dipotong kecik-kecik,dimakan dengan “pulut sibar” atau pulut lemak, sungguh menyelerakan. Pulut sibar ialah pulut yang disibar atau digaul dengan santan kemidian diratakan. Ladang mempelam harum manis di Sungai Batu Pahat, Perlis, menyediakan makanan tersebut ketika musim mempelam,lumrahnya dalam bulan April hingga Jun saban tahun. Silalah berkunjung untuk menikmati Pulut Mempelam.

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Hannah & Kavender From California - visit 2days enjoy the Culcuture Malays food & Travell Climbing In Perlis

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Rixardo From Sardinia Italy - visit 2days enjoy the Culcuture Malays food & Travell Climbing In Perlis

Pandan Leaf perfume in tradisional food

Curry Leaf ingridient in food cook of curry

Nasi Ulam

Nasi Ulam, iaitu nasi yang dicampur dengan beberapa jenis daun merupakan makanan tradisi penduduk Perlis. Beberapa jenis tumbuhan seperti mengkudu, putat, sekentut, cemumar,selom, dan mentalun diambil pucuknya, dihiris halus-halus dan digaul dengan nasi. Lada dan ikan kering yang dilumatkan dicampur bersama, bagi menambahkan kelazatan nasi tersebut. Nasi ulam biasanya dimakn ketika berbuka puasa. Rasanya bercampur pahit, lemak dan pedas begitu enak dimakan bersama dengan sayur keladi sebagai pembuka selera.

Ikan pekasam

Makanan pekasam ini diperbuat daripada ikan ataupun udang, bagi masyarakat negeri ini pekasam ikan lebih terkenal berbanding dengan pekasam yang diperbuat daripada udang. Kebiasaannya ikan air tawar (ikan darat) seperti ikan puyu, lampam jawa, sepat siam, sepat jawa dan ikan talapia digunakan untuk menyediakan pekasam. Pekasam disediakan melalui proses pemeraman ikan yang digaul bersama garam, serbuk beras goreng dan boleh juga dimasukkan asam keping atau asam jawa serta gula merah. Pekasam ikan ini biasanya digoreng dan dimakan bersama nasi sebagai hidangan tengahari ataupun makan malam. Ada pula yang memakannya dengan pulut kukus dan kelapa parut (nyiur kukur). Masak lemak pekasam juga terkenal di negeri ini.

Jeruk Maman

Maman adalah sejenis sayuran. Daun-daun maman akan diasingkan dari ranting-rantingnya dan dipotong menjadi keping-kepingan kecil. Kemudian airnya dibersihkan dan dicampur dengan garam dan diperam selama satu hari. Kemudian ianya dicampurkan dengan air beras dan diperam di dalam belanga selama tiga hari sehingga ianya menjadi matang dan menjadi jeruk. Jeruk maman ini biasanya dihidangkan bersama hirisan bawang dan cili. Ia biasanya dimakan bersama nasi ketika makan tengahari dan malam

Makanan LAUT

Makanan laut sangat terkenal di persisiran pantai kuala Perlis. Makanan laut yang dihidangkan di sini semuanya berkeadaan segar.Pelbagai pilihan makanan disediakan untuk memenuhi selera pengunjung. Kebiasaanya makanan laut ini dinikmati pada waktu malam sambil ditiup bayu angin laut. Bagi penggemar makanan laut, Kuala Perlis dan Kuala Sungai Baru menjadi tumpuan. Kuala Perlis terkenal dengan ikan bakar, ketam dan sotong dalam pelbagai masakan pada harga yang berpatutan.

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