Food And Culture Essay

Tags: Mention Depression College EssayResearch Paper And Report WritingSolid Dispersion Phd ThesisTok Essay MarkingFeminist Research PaperImplementation Of Business PlanSample Argumentative Essay On EducationProblem Solution Essay ThesisAnti-War Essays

Fresh fish, crabs, and lobsters are often used in traditional Malay dishes.

Ikan bilis (tiny dried anchovies) are very popular to be added for flavor as well as dried prawns.

Malaysian cuisine is popular among the tourists for original fusion food and variety of tastes.

Sometimes it combines unconnected ingredients and obtain unusual gustatory delights.

Fish also plays an important part in the Malay food traditions.

It is related to the position of the country and free access to the sea.Malaysia is a place of living for many nationalities and ethnic groups.Indian and Chinese immigrants brought to Malaysia their culture and cuisine traditions, whereas Europeans added West features to traditionally East heritage.Over time the traditions of their cooking assimilated with Malaysian food traditions and for now we have an original mix of local and foreign culinary arts.Spicy and original food of Malaysia cannot be found anywhere else in the world, and it combines the East and West taste traditions and ingredients, making it unique and delicious.Nasi Minyak or oil rice is food of Palembang, according to the legend it was served on Fridays.Meanwhile it is one of the main dishes for the wedding celebration in Malaysia.Reinventions of some traditional dishes emphasize the originality of food habits.Chinese noodles, Thai stir-fries and Indian curry dishes live harmoniously together.Vegetarians can eat the dish with vegetable adding. We need to add butter to Basmathi rice, coconut milk, ginger and spices. The rice becomes yellow, red or orange depends on the coloring you use for it.In order to avoid the nauseated taste, we can add pickled cucumber, pineapple sauce, prawn crackers and fried onions.


Comments Food And Culture Essay

The Latest from ©