Malaysia traditional food
1.
(satay)
Satay is like Meats on stick over a BBQ. Put the pickled chiken or meat stick on a long grill with hot fire and wait it until the colour become yellow golden. Serve it up with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers. You have a reasonable meal of carbo, protein, fats, and vegetables.
2.
(Nasi Lemak)
The name itself” rice in cream” is derived from the cooking process where regular white rice is literally soaked in coconut cream and then steamed to give a gorgeous, aroma of coconut-perfumed white rice that is then wrapped in banana leaf and eaten with the other side dishes mentioned above. The nasi lemak consists of sambal, hardboiled egg, cucumber slices, small dried anchovies (ikan bilis) and roasted peanuts at its core and to this you may add sambal cuttlefish, fried chicken, cockle, or beef rending. Sometimes ginger or a stalk of lemongrass is thrown it to make the rice all the more fragrant.
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3.
(Char Kuey Teow)
Char Kuey Teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. Char Kuey Teow stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients. Char Kuey teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.
4.
(Roti Canai)
Roti canai is a type of Indian-influenced flatbread found in Malaysia.It is often sold in Mamak stalls in Malaysia. Most often from street carts, and is usually Halal. It’s also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines.
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China traditional food
1.
(Gong Bao Chicken)
The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Gong Bao chicken is also a staple of westernized Chinese cuisine. Gong Bao Chicken is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
2.
(Ma Po Tofu)
Ma Po Tofu is a popular Chinese dish from Sichuan province with a history of more than 100 years. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, fermented black beans, along with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
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3.
(Peking Roasted Duck)
Peking duck is a dish from Beijing, enjoying world fame, and considered as one of China’s national dishes.. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces can be used.
4.
(Dumplings)
With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China. Dumpling is a broad classification for a dish that consists of small pieces of dough , often wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables. They may be cooked by boiling, frying, simmering, or steaming.
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Malaysia Contemporary Food
1.
(Ikan bilis congee)
Porridge ikan biliscongee is a comfort food for many Malaysians. It is made using ikan bilis stock. The congee is topped with spring onion puree, a soft egg, fish sauce caramel, crispy fried ikan bilis and dehydrated kai lan.
2.
(Gula Melaka dessert)
The gula Melaka dessert has teardrop shaped sour meringue and petals from bunga telang that cover a date sponge cake and a luscious gula Melaka marquise. This is served with a pulut ice-cream
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3.
(Pisang Goreng Ice- Cream)
Adding the pisang goreng ice-cream, which is made from blended deep fried bananas to the smoked chocolate dessert . One of Dewakan’s desserts is the smoked chocolate with banana that combines smooth smoked chocolate chantilly cream with nutmeg syrup, sprigs of dill and a pisang goreng ice-cream.
4.
(Curried tempeh sandwich)
The choices all feature healthy alternatives to comfort food, with brown rice noodles taking the place of refined flour noodles, and grains such as buckwheat replacing simpler starches like white rice. Fresh vegetables also are abundant in the items on offer at Food Matters, with choices such as Vietnamese spring rolls, Thai red rice salad with baked chicken, and curried tempeh sandwich with roasted pumpkin puree, among others.
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China Contempopary Food
1.
(Pure Lotus)
Pure Lotus is a good example for how ‘Buddhist’ food meets a modern décor. This serves its food in an extravagant mannerwhile relying on incents and Buddhist music for a taste of refined spiritual tradition
2.
(China burger)
The buns are actually mantou, a staple steamed bun found throughout China. Black sesame seeds provide their stone grey complexion.Inside the Modern China Burger, we have the meaty centre of modern China. Meat is the fuel that keeps China’s population working towards maintaining its ever-growing economy, and it’s only appropriate that the meat be pork.The sauce, a neon-orange coloured mixture of Sichuan pepper sauce and mayonnaise.