for more detail you link to this :http://food.malaysiamostwanted.com/locations/Kuching
http://choykeng.blogspot.com/2013/03/makanan-kaum-kaum-di-malaysia.html
http://makananmelayutradisional-kumpulan4.blogspot.com/
enjoy our culture , enjoy our food.. have one today.. :D
Sunday 5 January 2014
Saturday 4 January 2014
For Your info
Hey ! Hii bloggers... mostly welcoming to my very first blog..
this blog is mainly create to advertise our country Malaysians tradisional food..
THIS BLOGS IS MAINLY FOR TRADITIONAL FOOD.
As the owner of Naflic Malay Traditional food Restaurant I love to promote our Malaysians food espescially none of others country have..
For all visitor info, our restaurant themed ''malay food''.
here we have variety of foods menu's and I have also describe its history..
just scroll down for more detail info.
visit us whenever you all feel free .. :D
this blog is mainly create to advertise our country Malaysians tradisional food..
THIS BLOGS IS MAINLY FOR TRADITIONAL FOOD.
As the owner of Naflic Malay Traditional food Restaurant I love to promote our Malaysians food espescially none of others country have..
For all visitor info, our restaurant themed ''malay food''.
here we have variety of foods menu's and I have also describe its history..
just scroll down for more detail info.
visit us whenever you all feel free .. :D
RENDANG
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia , and now generally entertained throughout the country [ 2 ] One of the special foods of Minangkabau culture , it is served at ceremonial occasions and to honor guests .. Also popular in Malaysia and Singapore , rendang is traditionally organized by the Malaysian society during the festival. Rendang Although sometimes described as being like a curry , and the name is sometimes applied to curried meat dishes in Malaysia , authentic rendang is nothing like the classic literature Malaysian curry , rendang is mentioned in Hikayat Amir Hamzah. as early as the 1550s .
> There are two kinds of rendang : dried and wet . Dried Rendang may be saved for 3-4 months, and for ceremonial occasions or to honor guests . Wet rendang , also known as kalio , can be found in Minangkabau restaurants , and without air , should be consumed within a month .
Rendang is often served with rice , ketupat and lemang in Indonesia and Malaysia .
LONTONG
Asian rice cake is made of compressed rice then cut into small cakes.
Hot in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes like hodgepodge and salad, although it can be eaten as an accompaniment to other dishes such as Satay and curries. It is also used in Soto as an alternative to vermicelli noodles.
> Rice cake traditionally made by boiling rice until half cooked and packing tightly into a rolled banana leaf. Leaves promised and cooked in boiling water for about 90 minutes. Once the rice has cooled, coated, it can be cut into bite-sized pieces.
Pineapple tart
Pineapple tart cake is usually made only during festive seasons such as holidays and not on a normal day . Pineapple Tart cake made with flour mixture and mix to form a dough margarine .
KUIH BAHULU
Bahulu cake is the traditional cake which was long famous in Malaysia . This cake is customary for our community to be served at the feast , weddings and other occasions .
Manufacturing bahulu cake is simple and requires only materials that are readily available such as wheat flour , eggs and sugar . However , the differences for each bahulu produced is on the syllabus and materials burning techniques bahulu the manufacturing base .
In the world of increasingly modern , loading techniques cake bahulu also been different from the old days . In the past , people have contributed passionately to mix the basic ingredients such as flour , eggs and sugar . In addition, they also burned mixture over hot coals and have shrouded the suffocating smoke . But not now , with the widespread use of the oven and mixer in the culinary world today , making cakes bahulu no longer as before. Now , cookies are used to take a long time have been able to be cut and bahulu also be produced with larger quantities .
Epoch-epoch
Epoch-epoch is a popular food in Malaysia, Thailand and Singapore. It comes in several flavors, depending on the inner filling. Its main ingredients are meat and potato custard filling. Cassava is often used as a filling spray, sometimes filling the sweet potatoes are also used. The name can be associated with syringe filling, using curry powder as an ingredient. Sometimes now, fill spray can be used with black pepper.
In Johor, curry puff, better known as the ages. In English, called Curry Puff, but the difference is not always shape as the Curry Puff puff. Also, the difference in terms of making puff pastry and Curry Puff is not the same. Double the spray as mentioned corakan seams.
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