Food Choices

 

Rojak Petis (Fusion Dish)

Rojak is a traditional fruit and salad dish that means wild mix in malay. It is a popular as a starter or a fresh meal on its own. It is built on a varied assortment of fruits and fresh vegetables.

Rojak petis is adapted from Malay and Chinese cuisines, which is a veritable toss of beansprouts, greens, tau pok (or deep-fried soybean cake), yu tiao (a crispy long strip of fried flour), pineapple, cucumber, and generous sprinkles of finely chopped roasted peanuts well-tossed with a spicy fermented prawn paste sauce. Raw mangoes and green apples are less commonly used. This dish has a variety of tastes which includes salty, sweet, sour and sometimes spicy.

 All these ingredients joint as one gives the dish an ample texture and a lovely crunchy bite.

 

 Laksa (Fusion Dish)

 

Curry laksa is a coconut curry soup with noodles, Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

 

Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa.

 

Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

 

 

The term "curry laksa" is more commonly used in Kuala Lumpur or Singapore. Laksa is popular in Singapore and Malaysia, as are laksa yong tau foo, lobster laksa, and even plain laksa, with just noodles and gravy.

 

Mee Goreng Mamak

 

(Indian)

Mee goreng is a dish common in Indonesia, Malaysia, and Singapore. The roots of this dish came from India when the Indian immigrants came to Singapore and mixed their culture with the Singaporean culture.

It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, or beef, chilli, cabbages, tomatoes and egg. It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy.

Traditionally, mee goreng had a brown hue but now bears a strong red due to the tomato sauce used. In Malaysia and Singapore, the dish is known as mee goreng mamak, where mamak refers to the localised South Indian or Tamil Muslim community and particularly their hybrid dishes.

Variant names such as mee keling also reflect the dish’s Indian roots, though keling is now regarded as a derogatory term for the Indian community and thus is seldom used. 

 

Chai Tao Kway (Chinese)

It is also known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon (POJ: chhài-thâu), one of its main ingredients, can also refer to a carrot (POJ: âng-chhài-thâu, literally "red radish").

 

It is made with radish cake (steamed rice flour, water, and shredded white daikon), which has then been stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole. Alternatives to chai tow kway include those made of taro or solely of rice flour.

In Singapore, however, it is more commonly cut into pieces and stir fried with eggs, garlic, spring onion and occasionally dried shrimp. There are two variants: the "white" version does not use sweet soy sauce, and the carrot cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet sauce (molasses) and the egg is simply mixed in with the carrot cake.

 

Mee Soto (Malay)

 

Mee soto is a spicy noodle soup dish that combines the Indonesian chicken broth known as soto ayam with thick yellow Hokkien noodles.
The heart of every mee soto dish is the soto ayam (chicken broth). The broth is made from chicken cooked with rempah (spice paste). The ingredients used to prepare the rempah include ginger, garlic, galangal (a type of ginger root), coriander, cumin, fennel, black pepper, nutmeg, curry leaves, belacan (prawn paste) and lemon grass.

The trademark yellow hue of the chicken broth comes from the turmeric that is added to the rempah. When extra cumin is added, the broth usually turns brownish in colour. When the spicy broth is served with thick yellow Hokkien noodles, it is known as mee soto.

To complete the mee soto dish, the chicken used to make the broth is shredded and layered as a topping along with blanched bean sprouts. A bergedil (fried potato cake) or sliced hard-boiled egg is sometimes added as an extra topping. The dish is usually garnished with chopped spring onions, fried onions, Chinese celery and coriander leaves. A hot chilli sauce is sometimes added to the soup to give it a spicy edge.




CREDITS: Wikipedia