Malaysia offers countless varieties of different cuisines. It’s here the gastronomic experience beginnings. Indian curries, Chinese soups, and Malay desserts tantalize the taste buds and ignite the food fan’s imagination. Malaysians are known for their passion for food. This love goes past the enjoyment of eating a well-cooked meal. The sharing of a meal with one’s friends and family is a symbol of harmony and unity.
To sample and flavor, the infinite varieties of cuisine in Malaysia will be to unravel the story of Malaysian culture and custom. The appreciation for food in Malaysia goes beyond valuing the countless assortments of food offered by the various cultures which make up Multicultural Malaysia.
The Malay Muslim in Malaysia, in the month of Ramadan, fast from before daybreak to breaking fast at sundown. This allows them to practice empathy for the less blessed and self-discipline. For the Chinese, eating together, with relatives and pals, creates the context for peace. The Chinese character for harmony blends rice and mouth.
Malaysian Chinese Food
Chinese cuisine in Malaysia includes Cantonese, Hokkien, Hakka, Hainanese or Teochew dishes, offering distinct provincial styles of cooking. Some popular dishes include the Hokkien Bak Kut Teh, an herbal broth with pork ribs, the Cantonese Dim Sum, Hainanese chicken rice, Teochew congee and the Hakka Yong Tau Foo, bean curd patties stuffed with meat or fish.
The Chinese use the historical science and understanding of the properties of Yin and Yang in cooking. Some foods, like Durian, steak, egg or leeks are considered Yang (Heaty to the body). Yin foods, like crab, mushroom, shrimp or soya beans are considered cooling to the body. It’s considered that equilibrium of both Yin and Yang foods when eating lead to maximum well-being.
Malaysian Indian Food
Indian Cuisine in Malaysia is identified by the North Indian and South Indian styles of cooking. North Indian cuisine’s staple foods are bread made from wheat flour, Chapatis, Paratas, and Rotis. These bread are eaten together with aromatic curries and kurmas (a concoction of spices and coconut milk). Broiled meat kebabs, roasted lamb, and chicken are also a characteristic of North Indian cooking.
South Indian food concentrates on fish, seafood, and vegetables cooked in coconut milk. Basics comprise bread like Vadais, Dosais, and Idlis along with rice.
Some Malaysian Indian dishes unique to this property are Roti Telur, (pancake with egg), Roti Canai, (fundamental pancake) and Murtabak, (pancake full of egg and meat).
Malay Food
Malay cooking is discovered by Thai cooking, Indonesian food, and Chinese cuisine. Rice and noodles are basics of the Malay diet.
Dishes are created with the use of aromatic herbs and roots, common ones being chilies, lime, and ginger. The pungent shrimp paste, Belacan and coconut milk are also common ingredients.
Meat, fish or vegetables in lots of cases are cooked in a base of either coconut milk, hot and fiery chilies, tamarind, heavy black soya sauce or tomato sauce. Some favourite Malay dishes are Satay, meat skewered on sticks, Broiled stingray, Nasi (rice) Tomato, Nasi Lemak (rice cooked in coconut milk and served with anchovies and chili paste).
Some other culinary delights of Malaysia feature Nonya dishes such Mee Siam and Assam Laksa, the Eurasian Devilled curry and Sarawakian dish Mee Kolok. The experience begins with all the tantalizing of taste buds, the ignition of imagination along with a delighted tummy.
See Satay Ria Malaysian Restaurant at Satay Ria Cannon Hill – Store 8 Cannon Central 1145 Wynnum Rd, Cannon Hill, QLD 4170 and Satay Ria Fortitude Valley 165 Wickham Street, Fortitude Valley, QLD 4006. You may even take a glance at Satay Ria’s website at http://satayria.com.au to see the menu or to make a table booking.
Satay Ria Fortitude Valley On Line Food Delivery via Deliveroo: https://deliveroo.com.au/menu/brisbane/fortitude-valley/satay-ria.
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