Kuih bulan

Kuih bulan adakah pastri Cina secara tradisi dimakan semasa Perayaan Pertengahan Musim Luruh. Pesta itu adalah bagi sembahyang qamari dan memerhati bulan; kuih bulan dianggap sebagai satu makanan istimewa penting pada peristiwa ini. Kuih bulan adalah ditawar antara rakan-rakan atau kepada perhimpunan keluarga sementara meraikan pesta, satu daripada tiga perayaan Cina yang paling penting.

Kuih bulan biasanya pastri bulat atau segi empat tepat, berukuran lebih kurang 10 cm dalam diameter dan 4-5 sm tebal. Inti tebal selalunya dibuat daripada isi biji teratai dikelilingi oleh satu kerak agak nipis (2-3 mm) dan boleh mengandungi kuning telur daripada telur masin itik. Kuih bulan adalah kaya, berat, dan tebal berbanding dengan kebanyakan kek Barat dan pastri. Mereka biasanya dimakan dalam bahagian kecil diiringi dengan Teh Cina

Penyaram popular di Serian

KUCHING 15 Jan. - Bandar Serian, kira-kira 60 kilometer dari Kuching bukan hanya terkenal dengan buah durian hingga didirikan dua replika besar buah itu di bulatan masuk dan di tengah-tengah bandar kecil ini.

Malah, ada yang memberitahu bandar Serian adalah tempat untuk memperoleh udang galah yang sebesar-besarnya dan tidak kurang juga popular dengan kaloi. Namun yang jelas daerah ini mengumpul segala macam hasil tani dari sungai dan darat di sekitarnya.

Bagaimanapun, jangan lupa bukan itu sahaja yang mampu diperoleh di bandar kecil ini tetapi lebih menariknya adalah sewaktu melalui lorong-lorong di pasar terbuka Serian menyaksikan susunan teratur kuih tradisional dari satu gerai ke satu gerai.

Lebih menarik perhatian adalah hampir kesemua gerai kira-kira 20 buah itu menjual sejenis kuih yang sama iaitu dipanggil sebagai kuih 'penyaram' dan digelar Mexican Cap oleh para pelancong asing.

Meskipun hampir semua peniaga kuih tradisional menjual kuih penyaram dalam jumlah yang banyak, namun ia masih mampu dijual habis kerana kuih ini seolah-olah mempunyai keunikan tersendiri. . . . .

Brought to you by UTUSAN MALAYSIA ONLINE 2009

Kuih cincin

Kuih Cincin yang manis dan rangup diadun dengan resipi tradisional " Gula Apong " yang berkualiti tinggi. Hidangan Kuih Cincin ini juga amat popular di waktu perayaan Hari Raya Aidilfitri ataupun perayaan-perayaan yang lain.

Kek lapis Sarawak

Adalah suatu tradisi di negeri Sarawak, Malaysia bagi menghidangkan Kek Lapis pada hari perayaan atau hari keramaian, contohnya, Hari Raya Aidilfitri, Hari Natal, Deepavali, sambutan majlis hari jadi dan majlis perkahwinan.

Oleh kerana rakyat Malaysia mengamalkan konsep rumah terbuka pada hari perayaan, suatu keunikan pada rumah terbuka di negeri Sarawak adalah merupakan kek lapisnya yang berwarna-warni.

Bahulu

Bahulu atau baulu merupakan sejenis makanan tradisional orang Melayu yang biasanya sangat popular terutamanya pada hari raya dan hari-hari keramaian. Walaupun demikian, ketika ini kuih bahulu boleh didapati di pasaraya- pasaraya pada bila-bila masa kerana sambutan orang ramai yang menggalakkan.

Secara amnya kuih bahulu terdiri dari 3 jenis iaitu kuih bahulu kecil iaitu bahulu cermai, bahulu lapis dan bahulu gulung.

Masa dahulu untuk membuat kuih bahulu mengambil masa yang lama dari kerja penyediaan adunan hingga proses pembakarannya. Namun kini, terdapat kemudahan teknologi bagi memudahkan pembikinan kuih ini. Resepinya yang ringkas yang merangkumi telur, tepung gandum, gula pasir, sedikit minyak masak/minyak sapi dan bagi bahulu lapis dan bahulu gulung, adanya ditambah jem atau kaya.

Chicken Kurma

Kurma (sometimes spelled korma, kormaa, qorma, kavurma or khorma) is a dish originating in Central Asia or Western Asia. It can be made with yogurt, cream, nut and seeds paste or santan (coconut milk). It has roots in the Mughlai Cuisine of modern-day India.

The flavour of a kurma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, game or, more rarely, pork; some kormas combine meat and vegetables such as spinach and turnip. The dopiaza, featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish rogan josh or rogan gosht. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

Tosai (Dosa)

This Indian Tosai, so known as dhosha, dosay, dosai, dhosai, thosai, or dvashi, (Kannada ದೋಸೆ, Tamil தோசை, Malayalam ദോശ) is a fermented crepe made from rice and black lentils.It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. It is generally believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Dosa is also noted in the Tamil Sangam Literature from 100 BC to 300 AD and later, around 6th century AD

Karipap

Karipap merupakan sejenis makanan yang popular di Malaysia, Thailand dan Singapura. Ia terdapat dalam pelbagai perasa, bergantung kepada inti di dalamnya. Bahan utama inti karipap ialah daging dan kentang. Ubi kentang sering digunakan sebagai inti karipap, adakalanya inti ubi keledek juga digunakan. Nama karipap boleh dikaitkan dengan inti tersebut, yang menggunakan serbuk kari sebagai bahan perasa. Adakalanya sekarang, inti karipap boleh digunakan dengan lada hitam. Isi ikan yang dibuat sebagai inti karipap, dikenali sebagai temosa.

Kuih Jala

Kuih jala mas merupakan sejenis hidangan kuih tradisional Melayu yang lemak manis yang dihasilkan dengan menggunakan kuning telur yang dimasak dalam air gula, sama seperti kuih mas sejemput, tetapi mempunyai cara penyediaan dan rupa yang berbeza.

Kuih jala mas disediakan dengan kuning telur yang diurai ke dalam air gula yang menggelegak. Selepas beberapa lama apabila masak, adunan itu diangkat dan kemudiannya ditompokkan pada bahagian kecil atau juga boleh diletak begitu sahaja dalam bekas.

Kuih jala mas mempunyai bentuk yang berjurai seperti mi halus. Ia biasanya hanya disediakan untuk perayaan istimewa seperti peminangan, perkahwinan dsb.

Dim Sum

Dim sum adalah nama untuk sejenis masakan Cina yang melibatkan suatu lingkungan luas hidangan ringan yang dihidang bersama teh Cina. Yum cha (yang secara harfiah "meminum teh") adalah istilah yang digunakan untuk menjelaskan pengalaman makanan keseluruhan, khususnya dalam Kantonis sezaman. Ia juga dihidangkan pada waktu pagi hingga tengah hari di kedai makan Cina dan di kedai makan dim sum khas di mana hidangan lazim disediakan sepanjang hari. Hidangan disediakan dalam bahagian kecil dan termasuk daging, makanan laut, dan sayur-sayuran, dan juga pencuci mulut dan buah-buahan. Barang-barang ini biasanya dihidang dalam bakul pengukus kecil atau di atas pinggan kecil.

Mi Kolok

Mi kolok (juga dieja mi kolo), mi kering ataupun mi rangkai (daripada perkataan Iban rangkai, bermaksud "kering") adalah sejenis mi yang cukup popular di negeri Sarawak. Kebanyakan gerai di sekitar Kuching ada menyediakan atau menjual mi kolok ini. Mi kolok ini biasanya akan dihidangkan bersama kuah sup dan kicap.

Mee Suah

Thin Wheat Noodles - fine wheat flour vermicelli noodles are served in a bowl of clear soup broth with a whole roasted duck leg and garnished with chopped scallions.

Char Kway Teow

Char kway teow merupakan makanan yang popular di Malaysia dan Singapura. Ia diperbuat daripada kuey teow (shāhé fěn dalam Cina Mandarin), leper dan kira-kira 1 cm lebar, digoreng di atas api panas dengan kicap dan sos, cili, udang, kerang, telur, tauge dan kucai Cina. Kadangkala hirisan sosej Cina dan kek ikan atau bahan-bahan lain ditambah mengikut citarasa setempat. Pada asalnya ia dimasak menggunakan lemak babi, yang memberikannya rasa tersendiri, namun kini sering dimasak menggunakan minyak biasa. Berbanding kuey teow goreng biasa, char kway teow agak basah.

-tidak halal-

Bak Kut Teh

Bak Kut Teh atau dada babi (pork spareribs) yang dimasak dalam herba tradisi Cina. Herba dan ginseng dicampur bukan sahaja sebagai perasa tetapi juga menambah khasiat. Pelbagai jenis cendawan sering kali ditambah kepada hidangan dan biasanya dihidangkan dalam mangkuk tembikar Cina.

Pada masa kini terdapat karung Teh Bak Kut, yang mengandungi semua ramuan yang diperlukan. Ini memudahkan penyediaan Bak Kut Teh. Bak Kut Teh seringkali dijadikan hidangan sarapan, atau makan tengahari.

-tidak halal-

Roti naan(Naan bread)

Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in India, Afghanistan, Iran, Pakistan, the Xinjiang Autonomous Region of China, and Indian restaurants in the United Kingdom, Canada, the United States of America, Australia, and New Zealand. Influenced by the large influx of Pakistani, Afghan and Indian labour, Naan has also became popular in Saudi Arabia and other Gulf states. It is considered a typical bread of Northern India and Afghanistan.

The most familiar and readily available varieties of "naan" in Britain (and other Western countries) are the South-Asian ones. In Iran, from which the word "naan" has ultimately originated[citation needed], nān (نان) does not carry any special significance, as it is merely the everyday word for "(any kind of) bread". On the other hand, naan in South-Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari or peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; Kulcha is another type of Naan. Amritsari naan also called as Amritsari kulcha is stuffed with mashed potatoes, onion (optional) and lots of spices. Possible seasonings in the Naan dough include cumin and nigella seeds. The Indian dish of balti, popular in Birmingham, England is always eaten with a naan and this has given rise to the huge "Karack" or table naan, easy to share amongst large groups.

Ayam Tandoori (Tandoori chicken)

Tandoori Chicken is a spicy roasted chicken made in a Tandoor and seasoned with spicy yogurt and curry based sauce. Tandoori or Tandoor is an earthen oven used in India. It usually gets very hot, around 800 F, inside it. Tandoor barrel-shaped and run by using coal which burns at the bottom and heats clay interior.

The best substitute for Tandoor will be a closed charcoal grill.

Covered for a time and then lifted out, the result is a delicious red chicken that is wonderful to the tongue. Tandoori chicken goes well with a spicy mint sauce and plain or unleavened Naan bread

Tandoori Chicken is also spelled as Tanduri chicken or Tandori Chicken.

Nasi Briyani (Biryani, Biriani, Beriani)

Biryani, biriani, or beriani Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in Southeast Asia but also in Arabia and within various South Asian communities in Western countries.

Chapati

Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). The words are often used interchangeably. While roti refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).

Chapatis are made from a firm but pliable dough made from whole grain/common wheat, 'atta' in Urdu, Hindi, Punjabi, Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs, using a rolling pins. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).

Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(es) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like dal.

Roti Canai (Roti Chennai)

Roti Canai is a form of puffed bread served hot with curry or dhal often sold in Mamak stalls.Taste best when taken for breakfast or morning tea; usually eaten with the hand.

Roti canai or roti chennai is a dish unique to Malaysia, which has its origins lost in the Indian community of those countries. Roti means bread in Hindi, Urdu, most other Northern Indian languages and Malay. The term 'canai' comes from 'channa', a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with.

There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay means 'plate bread'.

In English and in Chinese, roti canai is sometimes referred to as "flying bread" (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made.

Indian Cuisine (INTRODUCTION)

Indian cuisine is prepared by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques which varies from region to region, reflecting the ethnically-diverse Indian subcontinent culture..

India's religious views and cultures have played an influential role in the evolution of its cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with ancient Greece, Persia, Mongols and West Asia, making it a unique blend of various cuisines. The spice trade between India and Europe often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia.

Malaysia, being a multiracial country as it is, Indian's cuisine has allegedly increased not only in its making but also becoming one of the many fancied food by different cultures other than its own.