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  • Traditional Food (Malay, Chinese, Indian)

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    Khaulah Najwa Al-Azwar
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    This document summarizes three traditional Malaysian foods: nasi lemak, nasi ayam Hainan, and roti canai. Nasi lemak is a Malay dish of rice cooked in coconut milk and served with condiments. Nasi ayam Hainan is a Chinese food of steamed rice, chicken stock, and chicken that originated in Malaysia. Roti canai is a flatbread from Malaysian Indian cuisine served with curries or condiments.

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    Original Title

    TRADITIONAL FOOD (MALAY,CHINESE,INDIAN)

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    This document summarizes three traditional Malaysian foods: nasi lemak, nasi ayam Hainan, and roti canai. Nasi lemak is a Malay dish of rice cooked in coconut milk and served with condiments. Nasi ayam Hainan is a Chinese food of steamed rice, chicken stock, and chicken that originated in Malaysia. Roti canai is a flatbread from Malaysian Indian cuisine served with curries or condiments.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    11 views4 pages

    Traditional Food (Malay, Chinese, Indian)

    Uploaded by

    Khaulah Najwa Al-Azwar
    This document summarizes three traditional Malaysian foods: nasi lemak, nasi ayam Hainan, and roti canai. Nasi lemak is a Malay dish of rice cooked in coconut milk and served with condiments. Nasi ayam Hainan is a Chinese food of steamed rice, chicken stock, and chicken that originated in Malaysia. Roti canai is a flatbread from Malaysian Indian cuisine served with curries or condiments.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 4

    SPECIAL

    TRADITIONAL
    FOOD
    IN
    MALAYSIA
     COURSE:MAIN COURSE
     PLACE OF
    ORIGIN:MALAYSIA
     POPULAR IN BRUNEI,
    SINGAPORE AND RIAU
    ISLANDS
     CREATOR: MALAY
    CUISINE
     SERVING TEMP: HOT OR
    ROOM TEMP
     MAIN INGREDIENTS:
    RICE COOKED IN
    COCONUT MILK WITH
    LEAVES OF PANDAN
    MALAY’S SCREWPINE AND
    SERVED WITH
    FOOD TRADITIONAL
    ANCHOVIES,CHILLI
    (NASI PASTE,FRESH
    CUCUMBER AND
    LEMAK) VARIOUS SIDE DISHES
     PLACE OF ORIGIN :
    MALAYSIA
     POPULAR IN
    SINGAPORE,
    CHINA,THAILAND AND
    VIETNAM
     CREATOR:HAINESE
     MAIN
    CHINESSE
    INGREDIENTS:STEAMED
    FOOD RICE,CHICKEN BONE
    (NASI AYAM STOCK AND CHICKEN
    HAINAN)
     ALTERNATIVE NAMES: ROTI
    CANE OR ROTI PRATA
     TYPE: FLATBREAD
     PLACE OF ORIGIN: MALAYSIA
     POPULAR IN INDONESIA AND
    SINGAPORE
     CREATOR: MALAYSIAN
    INDIAN CUISINE
     SERVING TEMP:HOT TEMP
     MAIN INGREDIENTS:FLOUR
     SIDES:SERVED WITH
    DHAL,CHICKEN OR FISH
    CURRY(MOSTLY WITH
    INDIAN’S FOOD ‘STINGRAY FISH’),TAKEN
    (ROTI CANAI) WITH SUGAR OR CONDENSED
    MILK OR SAMBAL TUMIS

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