Sejarah Pemakanan Orang Melayu. (Macam-macam ada) Dari segi sejarah, kaum Melayu ini mempunyai elemen-elemen dan usul asal dari Sumatra, Jawa, Thailand, Sulawesi dan juga Polinisia. Dengan pengaruh-pengaruh negara tersebut tidak hairanlah jika masakan Melayu mempamerkan sedikit sebanyak kualiti kulinari dari negara-negara tersebut. Di Selangor, kaum Melayu dahulu kala merupakan pahlawan Bugis dari Sulawesi dan bagi orang Melayu Negeri Sembilan, menamakan diri mereka sebagai Minangkabau dari Sumatra. Manakala di negeri Utara: Pahang, Perak, Pulau Pinang dan Perlis di mana pengaruh Acheh, Bugis dan Siam amat ketara. Pada abad ke 16, kaum Acheh mempunyai seorang ketua yang dikenali sebagai Mahkota Alam atau Iskandar Muda. Beliau juga dikatakan mempunyai pengaruh besar ke atas negeri Pahang, Kedah dan Perak. Bagi negeri Kelantan, Kedah dan sebahagian negeri Terengganu pula dipengaruhi oleh Thailand atau Siam. Ini dapat dilihat dari segi penyediaan makanan dan dialek percakap...
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HALAL FOOD IN CHINA (Tinjauan semasa di Beijing, China) Islam was introduced into China officially in 651 in the Tang Dynasty. Arabic traders married Chinese wives and a new ethnic group of Muslim Hui People was formed since then. General speaking, descendants of the intermarriage between Arabic and Chinese and Chinese who had been converted into Islam were the first group of Hui People (also called Huihui in ancient China). When the Muslim Hui ethnic group was formed, Chinese Halal food history started. In Western China’s Xinjiang Uyghur Autonomous Region, Halal food maintains primarily Middle East flavour while in East China, Halal food is mostly Chinese flavour. It was recorded that Chinese Halal food appeared as early as in the Tang Dynasty (618-907). Chinese Halal food became influential during the Yuan Dynasty (1279-1368) due to the fact that many Muslim soldiers were stationed in various parts of China. Some of the Halal snacks were even served in the Imperial cou...
Malay Cuisine Nasi Melayu Malay cuisine is the cuisine of Malay people of Malaysia , Indonesia , Singapore , Brunei , Mindanao and Southern Thailand . Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang , Nasi kerabu and Keropok lekor , Negeri Sembilan for its lemak-based dishes, Pahang for its gulai tempoyak , Kedah for its northern-style Asam laksa , Malacca for its spicy Asam Pedas , Riau for their ikan patin ( Pangasius fish) dishes; Gulai ikan patin and Asam Pedas ikan patin, Melayu Deli of Medan North Sumatra for their Nasi goreng teri Medan (Medan anchovy fried rice) and Gulai Ketam (gulai crab) and Brunei for its unique Ambuyat dish. The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices . The coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is belacan (shrimp paste), whi...
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