Essay: FOOD AND CULTURE IN MALAYSIA AND CHINA

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  • Subject area(s): Miscellaneous essays
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  • Published on: November 15, 2017
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LIST DIFFERENCE BETWEEN MALAYSIA AND CHINA

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.

4.0 FOOD AND CULTURE IN MALAYSIA AND CHINA

LIST DIFFERENCE BETWEEN MALAYSIA AND CHINA

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.

4.0 FOOD AND CULTURE IN MALAYSIA AND CHINA

LIST DIFFERENCE BETWEEN MALAYSIA AND CHINA

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.

4.0 FOOD AND CULTURE IN MALAYSIA AND CHINA

LIST DIFFERENCE BETWEEN MALAYSIA AND CHINA

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.

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