Traditional Food Industry

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2.0 Traditional Food Service Industry in Malaysia

2.1 Malay Traditional Food Service
Malay people are people that inhabited the Malaysian Peninsular and some of nearby island, such as the east coast of Sumatra and the coast of Borneo and smaller islands that lie between the areas. But I highlight on the Malay people who stayed in Malaysian Peninsula. Malay culture and food are strongly influenced by that of people of neighbouring lands such that Siamese, Javanese, Sumatran and Indians. In 15th century, Malay people are mostly originated Hinduized before they convert their religion to Islam. Until now, there are some Hindu rituals still stayed in Malay belief.
In the northern states such as Perlis and Kedah, there is intermarriages between
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After Malaya independent, there are many developments in Malays cuisine. Malays cuisines are famous with herbs and root such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Malay cooking had developed and these are example of food that they used. They usually use daun kemangi (a type of basil), daun kesum (polygonum, commonly called laksa leaf), bunga kantan (wild ginger flower buds or torch ginger), kunyit basah (turmeric root), lengkuas (galangal) and pandan or pandanus (screwpine leave). To add the hotness, they usually used hot chilli and basically they will make sambal or chilli paste. Dried spices frequently used in Malays cooking are jintan manis (fennel), jintan putih (cumin) and ketumbar (coriander). Another types of spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah (spice paste). The rempah is then sautéed in oil to bring out its flavorful aroma and made the food taste good. Malay dishes are commonly used santan (coconut milk). It is one type of liquid that rich with fat content. This makes the food taste creamy-riches feels. The main key element of Malay dishes is Assam Jawa or also known as tamarind…show more content…
Belacan is the most obvious seasoning in the Malay cuisine. It is said to be protein important sources. It is made from shrimps mixed with salt and crushed and then packed into wooden tubs. Similar to how anchovy paste is used in Italian cooking, belacan is used much the same way. Belacan gives ‘swetness’ to meats and also to fish and seafood. Famous Malays food joining the Belacan is Kangkong Belacan. Belacan in these dishes added as a ‘kick’ taste to the vegetable. This Belacan can be described as all natural flavour

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