Do you know about Malaysian cooks? If you know about that, do you like it? May I know the reason please.?

Question

Do you have any comments about Malaysian cooks?

Answer 1

Sure, of all the cooking of the South East Asian area, Malaysian is probably the most complex due to its history...in the 1500's chinese traders started marrying local gals in the Portuguese port, Malacca. The combination produced a true "fusion" cuisine from both worlds, after 500+ years. its called NONYA cooking... and uses ingredients and techniques from both cultures.

For example, a dish may start out with a Malaysian technique called"rempeh" which is a spice paste and then the cook it with meat and vegetables in the classic chinese stir-fry.

I really like it by the way... I looked into this after tiring of Thai foods and was looking for other ideas in a similar vein.

One recipe I really like to make is a stir fry with shrimp and  okra called "Sambal Bhindi Udang" (sambal is the spice paste you make first from dried shrimp, shallots, garlic, a couple jalapenos that you blend up w/ a little water) and then just stir-fry the large shrimps (prawns) and okra adding a 1/4 c. of tamarind water (gotta have it...get it from asian market) For a traditional touch... top with pickled garlic as long as you're shopping there anyway.

Answer 2

A slight correction to synszn, the fusion cuisine mentioned is called Peranakan. Nonya refers to female Peranakans while a male is called a Baba. And the fusion aspect is more to do with ingredients than cooking techniques.

By the way, I presume you are asking about Malaysian cuisine or food ? Not about the cook ? :)  There are Malaysian variations on dishes like curries that I much prefer over Indian curries. Malay curries (and those from neighbouring countries like Thailand & Indonesia) use fresh herbs & spices and fragrant coconut milk, which I prefer over Indian curries that use dried spices & yogurt.