A very good morning to Puan Charanjit. Today I will be speaking about food. Malaysia is famous for it¶s variety of food. Malaysia has so many cultures living in together in harmony that the united d ishes from each culture makes Malaysia a country famous for it¶s variety of dishes. The national dish is Nasi Lemak. Nasi lemak literally literally means fatty rice when translated. The name is derived from the cooking process whereby the rice is soaked in coconut cream and then steamed. Sometimes knotted screwpine leaves also known as pandan is added to the mixture to give it more fragrance. Spices such as ginger and herbs such as lemon grass may be added for additional fragrance. Nasi lemak is usually served wrapped in a banana leaf with cucumber slices, dried anchovies, roasted peanuts, a hard boiled bo iled egg and a spicy hot ho t sauce at its core. Nasi lemak also comes with a variety of accompaniments such as chicken, chicke n, cuttlefish, cockles, stir fried water convolvulus, pickled vegetables or beef rendang. Roti canai is a type of o f flatbread often sold in mamak stalls. Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the do ugh as thinly as possible before being folded. Then the folded dough do ugh is grilled with oil. The first method is more popular and faster than the second. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside Char kway teow is a popular po pular noodle dish. The dish d ish is typically prepared at hawker stalls. The best you can find is in Penang. It is made from flat rice noodles wh ich are stir fried over very high heat with light and dark soy sauce, chili, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The Penang style of char kway teow is the most famous. Nasi Kandar is a popular northern Malaysian dish, which o riginates from Penang. It is a meal of steamed rice which can be p lain or mildly flavored, and served with a variety of curries and side dishes. The rice for a nasi kandar d ish is often placed in a woo den container about three feet high, giving it a distinctive aroma. The rice is accompanied by s ide dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. The vegetable d ishes would usually be aubergine, okra o kra or bitter gourd. A mixture of curry sauces is poured on the rice. This is called flooding and imparts a diverse taste t aste to the rice. Laksa is a popular spicy noo dle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia. Curry Laksa is a coconut-based coco nut-based curry soup. The main ingredients ingred ients for most versions versions of curry curr y laksa include tofu puffs, fish sticks, shrimp and cock les. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful spoo nful of sambal chili paste and garnished with Vietnamese coriander, or laksa leaf. Thank you Puan Charanjit.
