Malay


 * Malay Cuisine **

__**Introduction/History**__ The mixture of cultural and ethnic histories in Malaysia is reflected in the different plates found in Malaysian cuisine. ** __Typical Foods__ ** ** Noodles and rice **: They are either from Malaysia or imported from Thailand, Japan, or India. Usually used as a base in meals. ** Fish: ** It is brought from shores around Malaysia’s islands. Fish paste or sauce is used most of the time in food even if it doesn't contain fish. ** Indian and Thai curry spices: **It is used to make spicy curry dishes. ** Coconut milk: ** It is found in many dishes to add sweetness, and make a spicy plate less hot. ** Poultry: ** chicken is a cheap source of meat in Malaysia. Duck and goose is also part of their appetite. ** Beef: ** Most Malays eat beef that is halal, as it is a Muslim country. It is used in curries. **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;"> Vegetables: **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;"> They are available for the whole year in Malaysia, because it doesn’t have four seasons. **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;"> Herbs: **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;"> Lemongrass is commonly used. Also, daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds), garlic, shallots, kaffir limes and fresh chilies.
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 201.6%;"> __Famous Food__ **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;">

1. Nasi Lemak: coconut- flavoured rice meal. 2. Satay: BBQ sticks. 3. Beef Rendang: Malay spiced coconut beef. 4. Sambal Udang: spicy prawns 5. Ayam Masak Merah: red-cooked chicken 6. Laksa: noodles in lemony fish soup. 7. Mee Jawa: Indonesian style noodles 8. Sayur Lodeh: coconut vegetable stew 9. Roti Jala: lacy pancakes 10. Ikan Bakar: BBQ fish. **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 150%;"> __Foreign influences__ **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;">


 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18.2px; line-height: 20px;"> Middle East/Arabs: spices such as peppers.


 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18.2px; line-height: 20px;">India: Curry and spices.


 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18.2px; line-height: 20px;"> China: Dumplings, steamed soft noodles with shrimps.

<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 120%;">** __Recipe: Nasi Lamak__ ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;">
 * A<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%; line-height: 20px;"> common breakfast dish.


 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%; line-height: 20px;">It is served in different ways. It can be served on a plate, packed in newspaper or brown paper, and/or wrapped in banana leaves.


 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 168%;"> __Ingredients__ **<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;">
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">2 cups uncooked basmati rice, rinsed and drained
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 3/4 cups water
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">3 shallots, thinly sliced
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 cup coconut cream
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 (3/4 inch thick ) slice fresh ginger root, thinly sliced
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 teaspoon salt to taste [[image:http://touringmalaysia.files.wordpress.com/2008/04/nasi-lemak1.jpg width="280" height="349" align="right"]]
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;"> 6 shalotts, chopped
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">15 dried red Chile peppers, or to taste
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 (1/2 inch) piece fresh ginger, minced
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 tablespoon shrimp paste
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 tablespoon vegetable oil
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 tablespoon white sugar
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1/2 cup tamarind juice
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">Salt to taste
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 onion, sliced
 * <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 18px; line-height: 27px;">1 pound large shrimp, peeled and deveined

__**<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 160%;">Directions **__

<span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;"> 1. Bring the rice, water, sliced shallots, coconut cream, ginger, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, place the chopped shallots, dried Chile peppers, minced ginger, and shrimp paste in a blender and process to a thick paste. 2. Heat vegetable oil in a large skillet over medium-high heat. Cook and stir Chile paste until fragrant. Stir in sugar, tamarind juice, and salt, then toss in onion and shrimp and simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve over the hot rice. <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;"> <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%;">** __Source__ **** __:__ ** <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 140%; text-decoration: none;">[] <span style="font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;">