Malays like spicy food, most commonly adding Sambal (a chilli sauce) and other spices. The most representative traditional cuisine is Nasi Lemak, with other specialty dishes including Satay and Cendol.
The Flavor of "Nianja" - Malay Style
The so-called "Nianjiao" actually refers to the descendants of Chinese and Malaysian intermarriages, with men referred to as "coir raincoats" and women referred to as "Nianjiao". 'Nianja' inherits the traditional Chinese tradition of men leading the outside and women leading the inside. Before getting married, they were skilled cooks and their usual dishes were called 'Nianja'.
Malaysian cuisine is rich in a variety of flavors and cooking styles, which can be divided into three major factions: Malay cuisine, Chinese cuisine, and Indian cuisine. They are both self-contained and have a fusion of diverse culinary cultures. Nianja Cuisine "is a perfect combination of traditional Chinese cuisine and Malay spices, blending various flavors such as sweetness and sour, spicy, and slightly spicy. It has a strong taste and is one of the most unique and exquisite dishes in Southeast Asia.
The "Nianja Salad" is naturally full of Malay flavor. Teacher Chuan cut cucumber, green pepper, carrot, kidney beans, onions, etc. into strips, and then added seasonings such as dried scallions, garlic, ginger, chili sauce, etc. to cook together. In less than 3 minutes, a delicious "Nianja Salad" was cooked. Spicy with a hint of sweetness, don't think this taste is the same as Sichuan's sweet pepper shredded meat. When you taste it carefully, you will find that it is gentle and spicy, not as greasy as sweet pepper shredded meat, but with a natural, strong, and mellow taste, which is most suitable for young friends who want to maintain their figure.
Speaking of Malaysia, people are most familiar with nothing more than curry. Although Malaysian curries come from similar regions, "Niangrao Chicken in curry sauce" has different flavors: mild taste, strong sweetness, and yellow ginger powder added to the curry juice, so the color is mainly yellow. However, other Malaysian curries tend to have a reddish color, with a heavier spicy taste and a thinner sweet taste.
Nianja Coconut Milk Red Bean "refers to adding sago to the cooked red bean soup, and then adding the unique coconut milk of Malay cuisine. One of the favorite dishes of Malaysians, coconut sauce rice, developed from this is to add some rice on top of it, and then mix it with squid, eggs, cucumbers, and chili sauce, which is the authentic local cuisine！
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