Malay and Muslims

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Malay and Muslims Food
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Introduction
The Malay cuisine in Singapore is a blend of
traditional dishes from Malaysia with strong
influences from the Indonesian islands of Sumatra
and Java. Like the Chinese cuisine, rice is also
the staple food, which acts as a "neutralizer"
for the spicy cuisine. For religious reasons,
pork is never used in Malay and Indonesian
cuisine.
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SATAY
Satay originated from Indonesia and is now
popular throughout Southeast Asia. The many
varietions in the marinade and peanut sauce
reflect the influences of local ethnic cooks. The
most common and popular satays are made with
barbecued or grilled beef, lamb, chicken, or
seafood. Pork, is used only on the island of
Bali, where the majority of the population is
Hindu rather than Muslim.
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Ayam Lemak
A wonderfully fragrant Malay dish which uses
fresh roots and herbs rather than dried species
for its flavour. If you don't like the fiery hot,
reduce the amount of bird's-eye chillies.
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Soto Ayam
As the ancestors of many Malay Singaporeans
originally came from Java, it's not surprisingly
that the Javanese noodle soup can be found at
most Singapore food centres. It's ideal as a
light luncheon dish, or can be eaten as a starter
to a main meal. Many Singaporean dishes are quite
simple. It is the array of garnishes that
accompanies the dish which makes it so exciting
and interesting. A perfect example is Soto
Ayam, a popular street-hawker and family-style
soup. It is a simple chicken soup spiked with
mild seasonings. The accompanying garnishes add
dimension, complementing the soup and stimulating
the appetite. Make as many or as few garnishes as
you like, and set the table so that your guests
can garnish their soup.
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Ayam Panggang
Barbecuing was a very common method among Malay
cooks in the old days, when every dapur (kitchen)
had a wood fire. These days, barbecued or
panggang foods are more likely to be found at
food stalls, where whole chickens are generally
replaced by chicken wings or drumsticks.
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Ikan Pari Panggang
Stingray was an inexpensive and largely ignored
fish until relatively recently, when the
excellent way of cooking it -- slathered with
chilli sambal, wrapped in banana leaf and grilled
over charcoal -- filtered down from neighbouring
Malaysia. Needless to say, the price of stingray
has risen with the popularity of this dish. If
you can't obtain stingray, try using any white
fish fillets.
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Nyonya and Malay Kuehs
Both Nonya and Malay kuehs come from the same
family. The Peranakans, especially those in
Malacca and Singapore, took heavy influences from
Malaysia and its Malay culinary and cultural
heritage. This means that, when it comes to kueh,
there are many that are identical to both
cultures, with maybe only a change of name. With
the passage of time, the lines of distinction
between the two groups of kuehs have been fudged
even more. Few Malaysians and Singaporeans will
be able to tell you precisely which kuehs are
exclusively Nonya and which are exclusively Malay
or Indonesian. The term Nonya kueh is probably
more commonly used in Singapore, and Malay kueh
perhaps more common in Malaysia.
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It has two layers. The top white layer is made
from coconut milk and rice flour. It has no sugar
and taste milky. The bottom layer is green in
colour. Usually the green colour is derived from
the juice of pandan leaves. (picture can be found
on my Penang blog). The green part is sweet, made
of rice flour and has a bouncy texture which
comes from alkaline water. There are good kueh
talam and bad kueh talam. The best comes from the
Nyonya kueh maker.
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Kueh Lapis
Kueh lapis (layer cake) is a rich kueh consisting
of thin alternating layers made of butter, eggs
and sugar, piled on top of each other. Each layer
is laid down and baked separately, making the
creation of a kueh lapis an extremely laborious
and time-consuming process.
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Serimuka
Serimuka also has two layers a bottom layer of
sweet glutinuous rice and a top layer of
pandan-flavoured custard.
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The End
Done By
E-Jon (29) Jia Rong (31) Vincent (40) Fiona
(19) Jamie (6) Alina (15)