Malaysian Food: Coconut Milk Products - Nasi Lemak It is said that Nasi Lemak is the favorite food of Malaysian singer Pinguan, and it is also the most traditional New Year food for Malaysians.
You can find it in almost any local restaurant in Malaysia, but it is difficult to eat authentic nasi lemak in Guangzhou.
How to eat: The production process of nasi lemak is very particular. The rice must be soaked in rich coconut milk and then cooked.
The cooked rice is milky white in color and exudes a strong coconut fragrance.
The rice is usually added with anchovy chili sauce, roasted peanuts, cucumber shreds and egg shreds, which is rich in taste and nutritious and healthy.
Nasi Lemak also comes with many side dishes, the more common ones include fried chicken, curry fish, curry chicken, curry beef, curry lamb, fried eggs, tofu, shrimp, squid, etc., all of which have a rich taste.
Malaysian Food: Fish Sauce Fish sauce is a typical southern Thai condiment. Some people call it white soy sauce. As the name suggests, it is a condiment like soy sauce. The preparation is similar to that of Chinese soy sauce. The main purpose is to ferment some small fish and shrimps.
Made from dripping juice.
The smell may be off-putting to some people as it has a strong smell of rotten fish and shrimp.
It makes people who are not used to eating fish turn off their appetite and run away.
Efficacy Fish Sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body.
The protein content is also very rich.
Production method The production method of fish sauce is relatively complicated and requires five major processes: 1. Salting: Generally, some salt is added on site at the fishing ground and marinated while it is fresh.
2. Fermentation: Usually natural fermentation is the main method. The salted fish and shrimp are salted for 2-3 years. During this period, the fish must be stirred many times to gradually decompose the salty juice and residue under the action of enzymes.
3. Maturation: After decomposition is completed, move it to a large tank for exposure and drying. Stir it 1 to 2 times a day and dry it in the sun for about a month. It will gradually produce aroma and mature.
4. Suction filtration: Insert the long bamboo tube into the drying tank and extract the clear liquid to obtain crude oil.
The filter residue is usually soaked and filtered twice, and the fish residue is used as feed or fertilizer.
5. Preparation: Mix crude oil, medium oil and primary oil in different proportions to make fish sauce of all levels.
Fish sauce is divided into 6 levels. The higher the level, the better the quality.
The range of uses includes cooking seafood, salads and other dishes.
In addition, fish sauce can also be used as a dipping sauce for additional seasoning, such as when eating fried oyster cakes.
Representative dishes include: stir-fried kale with fish sauce, fish dipped in tofu, etc., especially in dishes such as mutton, bone soup, seafood and shellfish.
Fish sauce is also one of the main ingredients in making satay sauce.