Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighbouring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavourful as it utilises a melting pot of spices and herbs.
A key ingredient in Malay cuisine is belachan. It is pronounced as blah-chan. It makes for an interesting twist in any Malay meal. Belachan is used to make sauces and gravies and can lend richness to a dish. Made from baby shrimps, belachan is available as bricks or cakes. Roast a small lump and pound with fresh chillies and add limejuice... and you have belachan ready to be used.
Coconut is an important ingredient. The flesh is grated and squeezed to make the coconut milk which is used in gravies as well as cakes, drinks and desserts. The freshly grated coconut is also sprinkled over many cakes.
Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavours. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chilli paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.
Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork. All Malays are Muslims and as such, they do not eat pork. The other popular white meat is chicken.
Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. As all Malays are Muslims, most meals are eaten by using your fingers as per the sunnah of the Prophet (peace be upon him), and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink
One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter.
Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.
Source: www.themuslimweekly.com (30 Mei 2007)
