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Perak's Cuisine
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Malay Cuisine
The
Malay affinity for their
"own piece of land" is
most evident in their preference
for natural and home-grown
ingredients and spices for
cooking, such as coconut, chili
and lemon grass, fragrant lime
leaves and fresh turmeric.
Ulam, (fresh greens which
traditionally accompany the main
course), which consists of
herbal leaves and garden greens
often hand-picked by the cook,
is a uniquely Malay delicacy.
Equally important in a Malay
meal is the Sambal, a
plain-looking paste with a
powerful punch. Sambal,
can be eaten as an accompaniment
to almost any dish and will
liven up the dullest meal.
Another hot favorite is Satay
- skewers of marinated beef or
chicken barbecued over glowing
charcoal and eaten dipped in a
spicy peanut sauce with
accompaniments of cucumber,
onion slices and Ketupat
(rice cubes boiled in palm
leaf).
A popular Malay breakfast is Nasi
Lemak, rice steamed in
coconut milk that is served with
a selection of curried chicken,
beef or squid, cucumber, fried
anchovies and sambal, all neatly
parcelled in a banana leaf.
Nasi lemak, like all other Malay
rice meals, should ideally be
eaten with the fingers.
The Malays believe that food
tastes better if it is delivered
directly from the hand to the
mouth. This is done
through a 'pinch and scoop'
technique that requires only the
five fingers of the right hand,
and plenty of practice.
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Nasi Lemak
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Satay
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Nasi Lemak |
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