NASI LEMAK

Fikirkan

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Bermula Amalan makanan bekalan kepada pesawah dan pekebun kini di Abad 21 (21^st Century) NASI LEMAK gah diantara menu dihotel taraf 5 bintang, juga merupakan menu wajib dikalangan usahawan kopitiam, teh tarik dan juga restoren orang cina.

Nasi lemak adalah diantara makanan kegemaran ramai di Malaysia, Singapura juga Selatan Thailand terutama sebagai sarapan waktu pagi. Nasi lemak merujuk kepada nasi yang dimasak dengan menggunakan santan kelapa untuk menambahkan rasa lemaknya. Bagi menambahkan aromanya daun pandan dimasukkan semasa nasi lemak dimasak, dibungkusi pula dengan daun pisang agar tambah harum tambah selera ketika menikmatinya. Kini terutama dikotaraya Nasi lemak bukan sahaja dinikmati pada waktu pagi malahan dinikmati diwaktu makan tengah hari dan malam.

Asas nya nasi lemak dihidangkan bersama telur, timun, ikan bilis goreng dan sambal tumis. Tetapi kini nasi lemak dijual dengan pelbagai lauk saperti daging, ayam, sotong, udang, limpa dan hati lembu.

It is told that 

“NASI LEMAK 

Was  presented by a Nyonya Mother in-law To The Mother of the Bride 12 days after the marriage And Acknowledge the fact that The bride was a VIRGIN”

KATE DEK DEMER

It is told that the famous Malay warrior

HANG TUAH

Once had an audience with a Chinese Emperor

It was forbidden to look at the emperor’s face

His audience had to kook down while talking

However, Hang Tuah requested that he be served with kangkung

Which was not cut, so to eat the kangkung

He had to lift his head And so could see the Emperor’s face

He was commended for his inguinity

ASAM PEDAS

ASAM PEDAS

Asam Pedas merupakan makanan yang terkenal di Malaysia khususnya di negeri Melaka dan Johor. Walaupun tidak ada catatan sejarah atau bukti yang menceritakan secara khusus tentang asal usul asam pedas tetapi ianya sudah sinonim bagi kedua negeri ini.

Warisan seni culinary melayu mula berkembang sejak kurun ke-15 dizaman kegemilangan Kerajaan MELAKA. Para pedagang dari Indonesia, India, Arab dan China berdagang di Melaka. Ada diantara para pedagang tersebut berkahwin dengan gadis melayu dan ada juga diantara mereka yang terus menetap di Melaka. Rempah ratus mula diperkenalkan dalam masakan melayu saperti buah pelage, lada hitam, halia, lengkuas, jintan dan lain2 lagi. 

Sebut sahaja asam pedas semua orang tahu bahawa masakan itu sangat sedap. Kebiasaannya masakan asam pedas bukan sahaja di hidangkan untuk keluarga di rumah malah masakan ini juga terdapat di kedai-kedai makan, restoran, juga di hotel-hotel yang terkemuka di negeri Melaka dan Johor.

Ia bukan saja terkenal dan di sukai oleh penduduk negeri Melaka dan Johor sahaja bahkan pelancong dari dalam dan luar negara juga meminati masakan asam pedas ini.

The Malay Meals

Traditional Malay Meals 

 

The mainstay of every MALAY MEAL is a generous helping of RICE accompanied by selection of LAUK or dishes including meat, poultry, fish, VEGETABLES including ULAM and SAMBAL 

The Malaysian gastronomic heritage goes back since the commercial supremacy of the Malay Empire when MELAKA was established as one of the world’s great trading centre in the 15^thcentury. The inter-marriageof malay women with some traders from Indonesia, India, Middle East and China; thus developed a life style, customs, dressing, and foods uniquely their own.  Many spices and ingredients essential in Traditional Malay cooking styles were introduced by the Indians and Arabs such as cardamom or buah pelaga, pepper or lada hitam, and ginger or halia. The Nyonya (descendents of the sino-malay marriages also known as straits Chinese or Peranakan) basic essentials in cooking are chillies, lemon grass or serai , galangal or lengkuas, coconut milk or santan, lime as well as palm sugar or gula melaka and screwpine or daun pandan.

Not every spiced dish is a CURRY and curry is not just one dish. Each distinctly different according to the spices and herbs used in varying combinations. Spices, imaginatively used, enhance the flavor of the main ingredient, are the most important features of traditional malay foods. Hot or mild, pungent or bland, there is something to suit every palate. While cardamom or buah pelage and cloves or cengkih will do wonders for meat, fenugreek or halba will be all important when come to fish. 

The basic pattern of malay cooking lies in the preparation of wet and dry spices used to flovour the dish. The wet spices include shallots or bawang, ginger or halia, garlic or bawang putih, chillies fresh or dried, turmeric are usually pounded in mortar and pestle or lesung batu. It is believed that the rhythm of the pounding of the “lesong batu” can tell whether the person is an experienced cook or not. This was the measure used by match makers in the old days.

The dry spices are coriander or ketumbar, Cummins or jintan putih, aniseed or jintan manis, cloves or cengkih, cinnamon or kulit kayu manis, cardamom or buah pelaga.