Food on The Web

Assalammualaikum and good day foodies!

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Where oh Where The Food At

Assalammualaikum and good day food admirer!

Have you been craving a certain food but unable to find the perfect restaurant that could give the perfect taste you have been craving for?

Well don't you worry!

We at Food Topia will provide you a list of well known restaurants that are famous for theur exquisite and authentic taste dishes.

Have you been longing the seafood dishes?

Situated in Kulim, Kedah, the Restoran Kolam Ikan Kulim  is waiting for you tome and dine in!

The chinese restaurant are famous for their tangy yet still maintain the freshness of the seafood since the food was captured fresh from their pond.

Some of the famous dishes are Steamed fish, Tomyam Paste Fish and Deef Friend Fish.

The restaurant are opened daily from 11.30 a.m to 6.00 p.m but closed on Monday.

The smell of spices are in the air of Melaka and you are craving Indian Cuisine but dont know where to go?

Well hop in your car and get into Jalan Laksamana Melaka Pak Putra Tandoori and Naan.

The North Indian theme restaurant are famous for their Naan which in particular have a smoky feel and flavor and the Tandoori Chicken are well seasoned and marinated.

The place are quite busy as lots of people go there.

It is advisable to go there before 8 p.m 

You are in Terengganu and want a taste of the locals food?

Why don't you go to Makngah Nasi Dagang restaurant . 

The Malay Cuisine restaurant serves a wide range of Malays authentic food and obviously the restaurant are famous for thei Nasi Dagang!

The rice are richly infused with coconut milk eaten with tuna curry and light vegetables pickles.

The famous restaurant are a restaurant which you can;t afford to miss and you better be hurry as by 11 a.m everything is sold out.

So that's all for now. Hope our post coul make it easier for you to fulfill your cravings!

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Did You Know? (Fruits)

•  The famous food quote, “An apple a day keeps the doctor away,” comes from Benjamin Franklin, who would ask his wife to send him barrels of apples while living abroad.

• Apples are more efficient at waking you up in the morning as compared to caffeine.

• An apple, when fresh, is made up about 25% of air. That’s why they float in water.

• Pineapples are not a single fruit, but a group of berries that have fused together.

• Tomatoes were once referred to as “love apples”. It was a superstition that people would fall in love by eating them.
• Tomatoes and Jalapenos are fruits, not vegetables.

• Research shows that just 2 bananas will provide you with enough energy for an intense 90-minute workout.

• Strawberries are the first fruits to ripen in the spring.

• On the average, there are 200 tiny seeds on every strawberry.

• For the same mass, lemons contain more sugar than strawberries.

• Cranberries are sorted for ripeness by bouncing them. A fully ripened cranberry can be dribbled like a basketball.

• Grapes explode when you put them in the microwave.

• The Japanese invented square watermelons by growing them in glass boxes. The watermelons stack better when packed or stored.

• The banana tree is actually not a tree, but a giant herb and the banana is actually it’s berry.

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Fork

In Malaysia,we only use standard fork and spoon in a food event,dinner and act.But in America,there is many types of fork and it have it own uses. Although ancient Romans used metal spikes to winkle out snails, the fork didn’t appear with regularity until the 17th century. In the gilded world of late 19th-century America, flatware sets could stretch to 30 types of forks, with various ones for shrimp, sardines, lobster, scallops, and oysters. “Americans became fork crazy. It played to social-status building,” says Sarah Coffin, a curator at Cooper-Hewitt, National Design Museum in New York City. Gentle reader, should you encounter multiple forks at table, fear not. The rule is: Start with the one farthest to the left, and work in from there.

1. Oyster Fork - Size and shape determine a fork's use, this one's best for plucking oysters from their shell.
2. Cocktail Fork - Also for cold meat, this art deco Georg Jensen Fork was designed in 1930.
3. Fish Fork - Fish forksand salad forks often look alike and can be used for either dish.
4. Shrimp Fork - This longer piece allows a diner to skewer shrimp from a chilled serving bowl.
5. Serving Fork - Splayed tines help serve cold meats or sliced accompaniments such as lemons or pickles.
6. Sardine Fork - The broad tines convey the long, flat fish fillets to the mouth intact.
7. Lobster Fork - The distinct profile of this fork is ideal for picking lobster meat out of the shell.
8. Octopus Fork - Gilded-age diners didn't eat much octopus, but seafood appetizers were popular.

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Cuisines in Malaysia (Part II)

When we're talking about the races in Malaysia, what comes in our mind are usually the Malays, Chinese and Indians as they populate Malaysia most.

But bear in mind that there are other ethnic groups too like the Peranakan, Eurasian and Ethnic Borneo too

These ethnic group has their own significant dishes that reflects their culture.

Kiam Chai Boey the famous Peranakan dishes or named Stew Salted Vegetables

The Peranakan, Baba Nyonya and Straits Chinese are the terms used for the descendants of the very early Chinese immigrants to the Nusantara region and assimilated to the Nusantara custom.

They produce a unique mix of Chinese and Malay cooking style which originated from the inter-marriage between Chinese and Malay a long time ago.

The trademark of their cuisine are the use of spices and tangy roots with some classic Chinese ingredients.

Some of their well known dishes are Otak-otak , Perut Ikan , and Kiam Chai Boey.

Prawn Bastador that goes very well with nasi lemak

The word Eurasian refers to people of mixed European and Asian ancestry.

Believe it or not, there's over a twenty-nine thousand Eurasians that lives in Malaysia and the vast majority are those whom from the Portugese descendant.

Although their numbers are quite small, their significant dishe also gives unique taste to the Malaysian cuisine.

In Malaysia, their dishes has evolved from the Portugese taste to the Dutch and the British and has mixed of local ingredients like sambal belaca, chillies and acar. 

Among the famous Eurasian dishes are Devil Curry Chicken, Tuna Mornay and Prawn Bostador.

Manok Pansuh , the chicken that was cooked in bamboo.

Not to forget, there is also the ethnic Borneo group in Malaysia .

There are currently 32 officialy recognized etnic group in Malaysia and some of the well known are the Kadazan-Dusun,Dayak and Iban.

What makes their food unique are they are able to turn wild plants, herbs and fruit into culinary delights with abundance of seafood and fresh water fish.

Their famous dishes are the Jaruk which is wild boar or fish cooked in bamboo shoots, Hinava the fermented seafood and Manok Panosh which is the mix of chicken, lemongrass and mushroom and tapioca leaves in bamboo shoots.

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Cuisines in Malaysia (Part I)

Assalammualaikum and good day food lovers!

Ever wonder what makes Malaysia so special? 

Some people would say it's the mix of races where different people of different races live peacefully side by side in harmony.

Well for us, we would say it's the food!
Malaysia are synonym for the word multi-
Multicultural, multi-ethnic and multilingual society.
These varieties that makes Malaysia described as 'As Asia in Miniature'
Every culture has their own traditional food and in Malaysia every culture embrace each other's traditional food with open mouth.

Varieties of Malays cuisine

Different Malay regions are all known for their unique or signature dishes.
For example, in Terengganu, the signature dishes are Nasi Dagang, Keropok Lekor and Laksa Terengganu. In Melaka the people have a taste for hot and spicy dishes thus they are famous for the Asam Pedas.
The Malay cuisine are based on the use of spicy ingredients, spices and herbs.
This is probably because Malaysia a long time ago has been a crossroad for the ancient spice route.
Other than that, Malay cuisine also use a lot of coconut milk to give creamy and rich texture to the dishes.
Some of Malay dishes are influence from the surrounding area.
For example, Thailand , Malaysia's neighbouring country influenced the tomyam.

Some of Chinese Cuisine 

The Chinese are the second largest population in Malaysia after the Malays.
Their cuisines varies according to the different ethnic groups  and in Malaysia the cooking style are derived from Cantonese, Hokkien, Hakka and Teochew.
Chinese cuisines also have been developed in Malaysia into local specialty.
For example, the famous Bak Kut Teh are actually originated from Klang and not from China.
Chinese cuisines that are highly recommended for the locals and tourist to try out are Wanton Mee, Char Kway Teow, Hokkien Prawn Mee and Hainanese Chicken Rice.
These dishes has won the hearts and mouth of Malaysian for a long time.

The modernized Banana Leaf Rice that can be found in almost all Indian restaurant  

Malaysian Indian cuisines consists of adaptations from the authentic dishes from India and some were inspired by the diverse food culture in Malaysia.
Indian cuisine can also be divided to North Indian and South Indian food but predominantly the South Indian food has more character and taste.
The cuisines usually use curry leaves, whole and powdered spices and ghee.
It could be said that Malaysia Indian famous dish are the 'Banana Leaf Rice' which was served on a banana leaf with varieties of vegetable,curries, pickles and papadom.
The Indian Muslim in Malaysia or typically called as Mamak has developed a distinctly Malaysia style.
The Mamak restaurant offers wide varities of food and the restaurant are open for 24 hours everyday.
Some of Mamak's popular dishes are Nasi Kandar and Mee Goreng Mamak.

So what are you waiting for?
Get your face off from the computer and go and try out all this cultural dishes!
We bet you would be asking for more after a mouthful of these dishes.

Well that's all for now.
See you guys again on the next post where we are going to talk about other ethnic groups in Malaysia and of course about their food.

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