A sample of writing from the Malaysia section of this chapter...
The diversity of Malaysia is not only within the people. Gaze out the window of a chic café located on the top floor of a mega-mall selling the latest electronic gadgetry and you are likely to see a rural neighborhood with wooden homes still built on stilts.
Some trips I fly right into Kuala Lumpur’s new airport. It’s an hour’s drive from the city center. Not for long, though. The government knows that as the city is rapidly expanding to fill in the tropical landscape that is now covered with palm rubber trees for oil and rubber production. This rapidly developing country is likely to be one of Southeast Asia’s prominent economic powers in the next century.
Ethnic Diversity - The spice trade brought Chinese people to Malaysia in search of fortunes. The British transported many Southern Indians to be laborers for tin mining and rubber planting. The indigenous Malays adopted much of the culture and cuisine from these newcomers. As the three major ethnic groups (Malay, Chinese and Indian) converged, new ethnic identities were formed. The Straits Chinese, also known as the Peranakan, are made up of the Chinese men who took Malay wives when they came from China. These marriages flourished during colonial times in Malaysia. The men are referred to as the Babas and the women as Nyonyas. These families developed a sophisticated culture... more can be found within the pages of the Southeast Asian Flavors book.
Malaysian Culinary Identity™
To truly understand a region’s culinary arts, consider all the factors that contribute to its cuisine. Geography, history, ethnic diversity, culinary etiquette, prevailing flavors all converge to become the building blocks of its authentic food world.
Fresh Spring Roll Wrappers
Peer in here for Poh Piah in Penang. A wet dough is pulled across a hot griddle to leave a paper thin film that turns into a spring roll wrapper.
A sample of writing from the Singapore section of this chapter
Singapore has a well-deserved reputation for some of the best “food courts” in Asia. These indoor hawker markets bear little relation to the western concept of food courts, which involve mostly nation-wide fast-food outlets. The Singaporeans have been successful at bringing most of the independent hawkers from the streets, and organizing them into more sanitary environments while maintaining the quality of the authentic characteristics of street food. Each stall still has a specialty that its owners have mastered. The hawker centers have also evolved into syndicated business ventures at über-chic malls like Vivo City’s Food Republic.
Singaporeans’ other national pastime is shopping. There are countless shopping centers, generously appointed with serious restaurants, food courts, and gourmet supermarkets. It seems everyone in this country is a food fanatic and ready to spend Singapore dollars for food in an instant. You can randomly ask a person for food insight and get a thoughtful response. Ask anyone, anywhere where to find a good local shop serving the de-facto national dish of fried crabs in a sweet spicy chili-tomato gravy, Singapore Chili Crab, they will politely claim to know who makes the best and where to try it. They will probably take the time to give you directions of how to get there. Singaporeans are friendly people with a strong national spirit and sincere desire to be hospitable, especially to foreigners.
Ethnic enclaves still exist. Some days I meander through the twisting aromatic alleys of Little India, gazing at ornate temples that tower above small shops selling densely, sweet Indian treats. I stop on the edge of Little India at the two-story Tekka Centre. My first destination is usually a place serving roti pratha, a buttery, multilayered, flaky flatbread usually served with chicken coconut curry. As I peel back layer after layer of the roti, swiping up rich coconut gravy with the chewy bread, I watch the cast of characters waiting in...more can be found within the pages of the Southeast Asian Flavors book.
Photo Gallery
Watch Chef Robert Danhi twist, twirl, flip and pull ....
Cooking a spice paste "rempah"
After making the paste it is usually cook to soften the raw flavors of shallots and garlic and such, this stage is called “tumis” in Malay. The oil will begin to separate from mixture and the raw taste will subside.
Singaporean Culinary Identity™
To truly understand a region’s culinary arts, consider all the factors that contribute to its cuisine. Geography, history, ethnic diversity, culinary etiquette, prevailing flavors all converge to become the building blocks of its authentic food world.
