Nasi Goreng

NASI GORENG

Nasi goreng, literally meaning "fried rice" in Malaysian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kicap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Malaysia.

Nasi goreng has been called the national dish of Malaysian though there are many other contenders. It can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of Jakarta dinner parties.Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. Besides ingredients like shallot, tomato, pepper and chili, the rice is fried with scraps of chicken or beef; usually leftovers from a chicken or beef dish

For more information, come and visit this site below:

http://en.wikipedia.org/wiki/Nasi_goreng

Nasi Lemak

NASI LEMAK

Nasi lemak is Malay for “rice in cream”, a reference to the rice being cooked in coconut milk, or “richly flavoured rice”. The rice is lightly salted and made fragrant with a knot of pandan leaves added while the rice is still cooking. It is traditionally served with fried fish known in Malay as ikan selar kuning, local anchovies known as ikan bilis, kangkong (also known as water spinach or water convolvulus) and a dollop of sambal (a type of chilli paste). Nowadays, the anchovies are fried with salted peanuts, the dish topped with thin slices of cucumber and an egg, fried or boiled. The rice and all its condiments and side dishes are kept warm in a banana leaf folded into a conical pocket. The sambal is the dish’s signature condiment. Malays prefer their rice with sambal ikan bilis while Peranakans prefer sambal belacan (chilli shrimp paste). The dish remains one of the cheapest meals offered in local food courts and hawker centres. While many stalls sell the dish as a set meal, with the basic accompaniments, others offer a wide variety of side dishes that can be added on. 

More information, feel free to visit this link

http://en.wikipedia.org/wiki/Nasi_lemak

Nasi Hujan Panas

NASI HUJAN PANAS

Nasi Hujan Panas is the colorful cousin or more well known as Nasi Minyak. I don't really know why it is been as called Nasi Hujan Panas but as I remember correctly it refers to the rainbow color that forms on the sunny day after a short spell of rain. Nasi Hujan Panas is a Malay rice recipe that is very popular in Malaysia and Indonesia. Therefore you can hardly find its English name or even not exist in English dictionary. But I try to translate it as “Rain Sunny Rice” but some people refer it as the “Rainbow Rice” which directly translate from it Malay name to English name and featuring its colorful rice. In Malay tradition, Nasi Hujan Panas is commonly served with other Malay dishes such as beef and chicken rendang or chicken curry. Nasi Hujan Panas are sometimes created from Nasi Lemak, Nasi Minyak or other flavourful rice but it still been named as Nasi Hujan Panas after its colourful appearance. The main feature of Nasi Hujan Panas is still it colourful looks.

Lets try…Ehhhhhhmmmmmmmm..delicious.


More detail about Nasi Hujan Panas, you can go to this link below:

http://bookmarqc.com/8khakis/k3/nasi-hujan-panas-malay-rice-recipe/

Char Kuew Teow

CHAR KUEY TEOW

Char Kuey Teow, literally known as "stir-fried rice cake strips", and is a popular noodle dish in Brunei, Indonesia, Malaysia, and Singapore. The dish is considered a national favorite in Singapore. Furthermore, in Malaysia, almost in every restaurant put Char Kuey Teow as one of it menu recipe. And Char Kuey Teow have been invent to be in many different name which can be attractive to attract it customer such as Char Kuey Teow Basah, Char Kuey Teow Kungfu, Char Kuey Teow Kerang, Char Kuey Teow Banjir and many more. Even it use different technique to cook and have different taste, but it still have some of same ingredient and it own charm. People all around Malaysia actually have taste it and become one of the famous dishes. Even though, Char kuey teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.


For more information about Char Kuey Teow, go to this link below:

http://en.wikipedia.org/wiki/Char_kway_teow

Roti Canai

ROTI CANAI

In Malay is called as Roti but in Sanskrit, Hindi, Urdu and many other Indian languages it means bread. The term "canai" derives from "channa", a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with. The term "channa" is also used in Pakistan. In English, roti canai is sometimes referred to as "flying bread", a term that evokes the process of tossing and spinning by which it is made. Roti Canai is also called by another name, "Roti Paratha". The ideal of Roti is flat, round or square in shape, fluffy on the inside but crispy and flaky on the outside. Nowadays in Malaysia, there are many variations of roti canai such as "Roti Biasa", "Roti Kosong", "Roti Garing", "Roti Bom", "Roti Roomali", "Roti Tisu", "Roti Madu", "Roti Planta", "Roti Sayur", "Roti Pisang", "Roti Jagung" and many more. But at the roti canai stalls, there is also non-vegeterian varieties of roti include of "Marthabat", "Roti Telor", "Roti Sardin", "Roti Bawang" and others. In Malaysia it is served with "kuah dhal", "chicken curry" and "sambal ikan bilis". But in Thailand it is usually served with sugar or condense milk. Then, in India and in Sri Lanka it server with "channa", "dhal" or "curry". Roti Canai also one of the main dishes and important menu in mamak stall.
Once you try, you cannot barely stop and addict with with its taste.


Information regarding it ingredient and how to make it, you can visit this link:

http://en.wikipedia.org/wiki/Roti_canai

Mee Goreng

MEE GORENG

Mee goreng also known as bami goreng, is a dish common in Indonesia, Malaysia, and Singaporee. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, or beef, sliced bakso (meatballs), chili, Chinese, cabbages,tomatoes, egg, and acar (pickles). Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice).It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy.

http://en.wikipedia.org/wiki/Mie_goreng