Isnin, 12 September 2011
HOT ROJAK
Rojak (Malaysian and Singaporean spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. The term "Rojak" is Malay for mixture.
Cultural Significance
In Malaysia and Singapore, the term "rojak" is also used as a colloquial expression for an eclectic mix, in particular as a word describing the multi-ethnic character of Malaysian and Singaporean society.In Indonesia, among the Javanese, rujak is an essential part of the traditional prenatal ceremony called Tujuh bulanan (literally: seventh month). Special fruit rujak is made for this occasion, and later served to the mother-to-be and her guests, primarily her female friends). It is widely known that the sweet, spicy and sour tastes of rojak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and that jeruk bali (pomelo/pink grapefruit) is an essential ingredient. It is believed that if the rujak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.Mangarabar, or rujak making, is a special event for the inhabitants of the Batak Mandailing region in Tapanuli, Indonesia after the harvest. Normally the whole village will be involved in making and consuming the rujakMalaysian and Singaporean rojak
Mamak rojak, or Indian rojak (Pasembor)
In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks. The Pasembor available in Singapore is an assortment of potatoes, eggs, bean curd (tofu), and prawns fried in batter, served with a sweet and spicy chili sauce. In Penang, where it is very famous, it is always called pasembor, but in Kuala Lumpur and Singapore it is called rojak.
Fruit Rojak
Fruit rojak consists typically of cucumber, pineapple, benkoang, bean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Raw mangoes and green apples are less commonly used. The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice. Ingredients vary among vendors with some also using hae ko prawn/shrimp paste, tamarind or black bean paste in the mix. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing and topped with chopped peanuts and a dash of ground or finely chopped bunga kantan (pink ginger bud).
Penang Rojak is another type of Rojak found in Penang, Malaysia. It is similar to fruit rojak, but adds jambu air, guava, squid fritters and honey to the mixture, emphasizes on the use of tart fruits such as raw mangoes and green apples, and usually omits the bean sprouts and fried tofu puffs. The sauce or dressing for the rojak tends to be very thick, almost toffee-like in consistency and texture
Laksa
Types
There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.
Curry Laksa
Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.
This is usually known as "Curry mee" in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). Curry Mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community. Two of the well known places to try curry mee is at Lorong Seratus Tahun and Chulia Street.The term "Curry laksa" is more commonly used in Kuala Lumpur or Singapore. Laksa is popular in Singapore and Malaysia, as are laksa yong tau foo , lobster laksa, and even plain laksa, with just noodles and gravy.
Variants of curry laksa include:
- Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and is heavily influenced by Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.
- Laksam, a speciality of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it is sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.
- Katong laksa (Malay: Laksa Katong) is a variant of laksa lemak from the Katong area of Singapore. In Katong laksa, the noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (that is, without chopsticks or a fork). Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.
Asam laksa is a sour, fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko" (蝦羔), a thick sweet prawn/shrimp paste.
Ahad, 11 September 2011
Meniti Maut
Assalammualaikum...
Baru menghabiskan sebuah novel aksi thriller karya EYMAN HAIKAL.Setelah 3 hari beli baru tergerak utk membaca (sebnrnye lupe ).Alhamdulillah dalam kuar g braya pon masih sempat menghabiskan novel seblum pkul 10 malam.
Nak komen skit la pasal novel hasil karya EYMAN HAIKAL ni.Ini pertama kali membaca hasil karya penulis ni dan memang tidak mengecewakan aku yg memg minat baca novel thriller n aksi2 ni.Jalan cerita tidak berbelit dan tidak bnyak buat aku berteka teki.Watak utama tidak diletakkan kemahiran berlebihan dan pnyiasatan tentang isu yg dijalankan membuat aku terpikir adakah wujud kes2 cam ni kat malaysia ek? Mungkin ada n mungkin x kot,hehehe...Walaupon aku dah terbiasa dgn jalan cerita novel2 hasil karya Ramlee Awang Mursyid tetapi novel ini memg tidak mengecewakan.Bagi sesiapa yg berminat x rugi membaca novel Meniti Maut ini.Aku mengharapkan penulis ini iaitu EYMAN HAIKAL akan terus mengeluarkan novel2 yg bergenre sebegini..
Okey ler,sampai sini je la tulisan aku mengenai Meniti Maut ni,hehehe...sekian.. ;-)
Baru menghabiskan sebuah novel aksi thriller karya EYMAN HAIKAL.Setelah 3 hari beli baru tergerak utk membaca (sebnrnye lupe ).Alhamdulillah dalam kuar g braya pon masih sempat menghabiskan novel seblum pkul 10 malam.
Nak komen skit la pasal novel hasil karya EYMAN HAIKAL ni.Ini pertama kali membaca hasil karya penulis ni dan memang tidak mengecewakan aku yg memg minat baca novel thriller n aksi2 ni.Jalan cerita tidak berbelit dan tidak bnyak buat aku berteka teki.Watak utama tidak diletakkan kemahiran berlebihan dan pnyiasatan tentang isu yg dijalankan membuat aku terpikir adakah wujud kes2 cam ni kat malaysia ek? Mungkin ada n mungkin x kot,hehehe...Walaupon aku dah terbiasa dgn jalan cerita novel2 hasil karya Ramlee Awang Mursyid tetapi novel ini memg tidak mengecewakan.Bagi sesiapa yg berminat x rugi membaca novel Meniti Maut ini.Aku mengharapkan penulis ini iaitu EYMAN HAIKAL akan terus mengeluarkan novel2 yg bergenre sebegini..
Okey ler,sampai sini je la tulisan aku mengenai Meniti Maut ni,hehehe...sekian.. ;-)
Sabtu, 10 September 2011
Khamis, 8 September 2011
Ahad, 4 September 2011
SeteLah Seminggu Lebih Bercuti
Arini genap sudah 9 hari aku bercuti.Esok tiba pula waktu bekerja,huhuhu...Macam malas pon ada nak ke pejabat sok.Rase seronok la plak dok brehat2 sepanjg 9 hari ni kat umah(kampung paling lama).Badan plak dah makin berat.Mana kan tak berat klau asyik mlantak je dari raya pertama lagi.Asal dapat pluang aku makan,asal makan aku dapat peluang.hehehe.. ;-)
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