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120-535: A traditional method of processing and preserving anchovies is to gut and salt them in brine , allow them to cure , and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar , as with Spanish boquerones en vinagre , are milder, and the flesh retains a white color. For domestic use, anchovy fillets are sometimes packed in oil or salt in small tins or jars, sometimes rolled around capers . Anchovy paste

240-617: A rempah . It is also used whole in boiled and simmered dishes. The pandan (screwpine) leaf is the Asian equivalent of vanilla in Western cuisine. Its subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot, and used for cooking curries, rice and desserts. The leaves can also be used to wrap items like rice, chicken or fish for cooking. Pandan leaf is also available in liquid essence or powdered form to flavour and colour cakes. Turmeric ( Malay : kunyit )

360-544: A quail egg in the middle in addition to the curry. Oven-baked buns are also available in specialist bakeries, kopitiam , and restaurants. One local speciality in particular - a bun with a buttery core and topped with a crispy and fragrant coffee pastry crust - has achieved iconic status in Malaysia, and franchises like Rotiboy and Pappa Roti which specialise in these coffee buns have successfully expanded abroad to multiple nations and spawned hundreds of outlets. However,

480-413: A "bone". These restaurants are run by proprietors who abstain from consumption of animal products and strong-tasting vegetables and spices as way of life for religious reasons, and are essentially vegan. The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables. Organic vegetarianism has also slowly become

600-405: A block and sun-dried. In its raw form it has a pungent smell. Once cooked, the aroma and flavour mellow and contribute a depth of flavour to the dish. To prepare belacan for use, one typically wraps a small amount in foil, which is then roasted over a flame or placed into a preheated oven. Belacan is most commonly pounded or blended with local chilli peppers, shallots and lime juice to make

720-651: A certain type of food safety system. One of the certifications that are commonly known is the Hazard Analysis Critical Control Points (HACCP). Fish quality has a direct impact on market price. Accurate assessment and prediction of fish quality are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations. In last years, research in food science and technology has focused on developing new methodologies to predict fish freshness. HACCP

840-486: A cheap source of protein in the diet. Fresh anchovies are eaten fried or as in a spicy curry. In Turkey, anchovies are known as hamsi and are eaten between November and March. They are generally consumed fried, grilled, steamed and pilav . Anchovies can concentrate domoic acid in their gut which causes amnesic shellfish poisoning in humans when eaten whole. If suspected, medical attention should be sought. Fish processing The term fish processing refers to

960-603: A combination of these techniques is used. Heat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40 °C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before

1080-422: A common history with Singapore , it is common to find versions of the same dish across both sides of the border regardless of the place of origin, such as laksa and chicken rice . The same thing can be said with Malaysian Borneo and Brunei , such as ambuyat . Also because of their proximity, historic migration and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia , Thailand and

1200-402: A controlled atmosphere. Fish processing is also concerned with proper waste management and with adding value to fish products. There is an increasing demand for ready to eat fish products, or products that do not need much preparation. When fish are captured or harvested for commercial purposes, they need some preprocessing so they can be delivered to the next part of the marketing chain in

1320-410: A fresh and undamaged condition. This means, for example, that fish caught by a fishing vessel need handling so they can be stored safely until the boat lands the fish on shore. Typical handling processes are The number and order in which these operations are undertaken varies with the fish species and the type of fishing gear used to catch it, as well as how large the fishing vessel is and how long it

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1440-408: A general rule, two type of chilli cultivars are the most commonly available: the bird's eye chilli ( cili padi ), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred,

1560-548: A high concentration of Chinese and tend to be especially busy on certain festive days where many Buddhists adopt a strict vegetarian diet for at least a day. In Buddhism, some people who are full-time vegetarians are observing the Buddhist Five Precepts . They are vegetarian because they are observing the precept to abstain from killing or harming living beings intentionally. Another precept is to abstain from taking drugs or intoxicants for enjoyment, hence, alcohol

1680-480: A high oil content. Candlenuts are normally ground to thicken sauces. Lup cheong is a type of dried Chinese sausage made from pork and spices. Mainly used by the Malaysian Chinese community, these sweet sausages are usually sliced very thinly and added for additional flavour and texture. Recent studies have shown that there are 62 commonly consumed Malaysian foods that include biogenic amines. There

1800-441: A mixture of ground meat or shredded vegetables. Dried seafood products contribute a savoury depth of flavour to some Malaysian dishes. Small dried anchovies, known as ikan bilis , are very popular. It acquires a crispy texture when deep-fried, and is served as an accompaniment or prepared as a sambal relish in this capacity. Ikan bilis is also boiled to make fish stock; in fact, instant ikan bilis stock granules are

1920-497: A mixture of north-south Indian and Sri Lankan diversity that can be differentiated by drier or wetter curry dish preparation. Malaysian cuisine has developed over the region's history . Although the modern state of Malaysia did not exist until 1963, the cuisine can claim traceable roots as far back as the 1400s, during the time of the Malacca Sultanate . Malaysian cuisine is a mixture of various food cultures from around

2040-643: A non-halal disclaimer. Pork is consumed by the Chinese communities, Indians, the Iban , the Kadazan , Murut , Lun Bawang/Lundayeh , the Orang Asli , and non-Muslim expatriates . In Malaysia, the term " mutton " refers to goat meat; lamb, or the meat of a young sheep, is always imported from countries like Australia and New Zealand. In the past mutton was primarily associated with Malaysian Indian cuisine, and

2160-445: A popular pizza topping in some places. In Roman times , anchovies were the base for the fermented fish sauce garum . Garum had a sufficiently long shelf life for long-distance commerce and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac . Additionally, fishermen use anchovies as fish bait for larger fish, such as tuna and sea bass . The strong taste people associate with anchovies

2280-426: A popular seasoning in modern kitchens. Dried shrimp and salted dried fish are also used in various ways. Other essential seasoning and garnishes include tamarind ( Malay : asam jawa ), specifically the paste-like pulp extracted from the fruit pod which contributes a tart flavour to many dishes. Candlenuts ( Malay : buah keras ) are similar in appearance to macadamia nuts , being round, cream-coloured and having

2400-630: A pungent dipping sauce like sambal belacan . As of 2012, about one million people within Malaysia's total population were practising vegetarians , and vegetarian food is much easier to obtain when dining out today. However, because of the heavy emphasis on meat and seafood by traditional Malay cuisine as well as the common inclusion of shrimp paste and other seafood products in many local dishes, diners may find it difficult to negotiate their way around menus in search of vegetarian or vegan food in Malay cuisine restaurants. Restaurants that display signs with

2520-496: A pure vegetarian menu. South Indian restaurants, in particular, offer no shortage of meatless options such as Thali meal, also known as banana leaf rice, which is often vegetarian by default, and a wide array of sweets, snacks and light meals such as kesari, tose, idli, uppuma, vade, aviyal, idiyappam and paniyaram. Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout

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2640-482: A rich fragrance. Of Malay origin, nasi lemak is very popular and frequently referred to as the national dish . It is customarily served with ikan bilis or fried anchovies, peanuts, sliced cucumber , hard-boiled eggs and sambal . Although it is often considered a breakfast dish, it is served in a variety of ways and commonly eaten at any time of day due to its versatility. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or

2760-563: A rich soup similar to setipinna taty . These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovies are used in Korea . Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states, where they are referred to as netholi/chooda (and nethili in Tamil Nadu) and provide

2880-518: A serving of rice that accompanies every meal. Stir-fried noodle dishes ( Malay : mee goreng ) are ubiquitous throughout Malaysia's cities, towns and villages, with numerous localised variants prepared by various ethnic communities according to their culinary traditions and preferences. Malaysia does not produce wheat, and all supplies are imported from wheat-producing countries. Nevertheless, Western-style white bread and Indian breads made with wheat flour like roti canai are fairly common foods or

3000-917: A spicy meat stew called rendang . Congee is a type of rice porridge or gruel popular among Malaysia's ethnic communities. It is eaten primarily as a breakfast food or late supper. It is also considered particularly suitable for the sick as a mild, easily digestible food. Congee is called bubur in Malay ; 粥 written in Chinese , pronounced as zhou in Mandarin Chinese and juk in Cantonese ; and kanji (கஞ்சி) in Tamil . It may be served plain with little embellishment, or cooked with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and spices. The importance and popularity of congee in

3120-475: A substitute to approximate the combination of dark soy sauce and thick caramel sauce, which is primarily used to colour and season stewed dishes. Common herbs include lemongrass ( Malay : serai ), a type of grass with a lemony aroma and flavour. Young, fresh stems are more desirable as older stems tend to acquire a woody texture. The tender white part closest to the base of the stem is thinly sliced and eaten raw in salads, or pounded with other aromatics to make

3240-475: A trendy modern vegetarian diet nowadays. Most of the organic vegetarian menu will include superfood ingredients, for example: organic quinoa, millet, chia seeds, flax seeds, avocado, egg, tofu, pine nuts, blueberry, almond milk , etc. A lot of organic fruit and vegetables are locally produced in recent years. There is even an organic version of vegetarian sambal balacan, Nasi lemak chili paste, etc. Buddhist vegetarian restaurants are likely to be found in areas with

3360-447: A value addition fish process." There is evidence humans have been processing fish since the early Holocene . For example, fishbones (c. 8140–7550 BP , uncalibrated) at Atlit-Yam , a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed in a size-dependent manner, and then stored for future consumption or trade. This scenario suggests that technology for fish storage

3480-433: A vegetarian section in their menu. Over 80% of Malaysian Chinese identify themselves as Buddhists, and some follow a vegetarian diet at least some of the time. Some vegetarian Chinese cuisine restaurants offer an exclusively vegetarian menu (Chinese: 素食, 斎) featuring Chinese dishes which resemble meat dishes in look and even taste like "roast pork", fried "fish" with "skin" and "bones", and "chicken drumsticks" complete with

3600-492: A viscous dark sauce made from shrimp paste, sugar, chilli, and lime juice. The Penang version is particularly popular and well regarded. The dish is usually topped with a generous sprinkling of toasted ground peanuts. Notable fruits which are cultivated in Malaysia include: Chilli peppers are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As

3720-400: Is pumpable ice technology . Pumpable ice flows like water, and because it is homogeneous , it cools fish faster than fresh water solid ice methods and eliminates freeze burns. It complies with HACCP and ISO food safety and public health standards, and uses less energy than conventional fresh water solid ice technologies. The water activity , a w , in a fish is defined as the ratio of

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3840-405: Is a rhizome popular for its flavour as well as colouring properties. The leaves and flowers of the turmeric plant are also used in cooking or eaten raw. Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side accompaniments. While fried tofu can be bland in flavour on its own, its main contribution is texture and especially with tofu puffs, the ability to soak up

3960-531: Is a hard liquor made from rice. To the native peoples of Sarawak, tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich substance besides rice. Rice ( Malay : nasi ) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer Sri Owen , there is some evidence for rice cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC, and about 900 years of history for

4080-420: Is a highly perishable food which needs proper handling and preservation if it is to have a long shelf life and retain a desirable quality and nutritional value. The central concern of fish processing is to prevent fish from deteriorating. The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating. For thousands of years, China achieved this through

4200-821: Is a popular cooking seasoning. The production and consumption of traditional liquor play an important cultural role for the non-Muslim peoples of East Malaysia. Alcoholic drinks made from rice is the most common form, as well as the widely available. In Sabah, the Penampang Kadazan lihing is perhaps the most well known. Yet due to the historical lack of a standardised Kadazandusun language used and understood statewide, ethnic groups from other districts in Sabah have very different names for similar fermented rice-based drinks: hiing (certain Dusun languages), kinomol, segantang, kinarung, kinopi, linahas, and even tapai To add to

4320-563: Is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the crewed space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety. "The Hazard Analysis and Critical Control Points (HACCP) system of assuring food safety and quality has now gained worldwide recognition as

4440-494: Is a tropical country and does not have four seasons. During rainy seasons, vegetable yields may decrease (which may result in an increase in market price), but rarely if ever stop altogether. Imported produce has made inroads into the market in recent years, either to supplement local demand for essential ingredients like garlic and potatoes , or to supply produce which does not grow well in Malaysia's climate and soil conditions. A few regions in Malaysia, like Cameron Highlands and

4560-413: Is achieved by refrigeration where the temperature is dropped to about 0 °C, or freezing where the temperature is dropped below -18 °C. On fishing vessels, the fish are refrigerated mechanically by circulating cold air or by packing the fish in boxes with ice. Forage fish , which are often caught in large numbers, are usually chilled with refrigerated or chilled seawater. Once chilled or frozen,

4680-449: Is also available, as is anchovy essence . Anchovy mash is also sold in the UK under the label of Gentleman's Relish . They are used in small quantities to flavor many dishes. Because of the strong flavor of anchovies, they are also an ingredient in several sauces, including Worcestershire sauce , remoulade and many fish sauces , and in some versions of Café de Paris butter . Anchovies are

4800-467: Is also prepared as a savoury staple by indigenous peoples like the Orang Asli as well as the Dayak people of Borneo. Lemang is glutinous rice roasted in a hollowed bamboo tube, and is prepared for festive occasions like Ari Gawai , Hari Raya Aidilfitri , and Hari Raya Aidiladha . A popular dish based on rice in Malaysia is nasi lemak , rice steamed with coconut milk and pandan leaves to give it

4920-452: Is also squeezed to make coconut milk , which is used extensively in savoury dishes and desserts throughout the country. Coconut oil is used for cooking and cosmetic purposes, and may be either obtained by processing copra (dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil. Coconut water , the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate. Gula melaka

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5040-419: Is at sea, and the nature of the market it is supplying. Catch processing operations can be manual or automated. The equipment and procedures in modern industrial fisheries are designed to reduce the rough handling of fish, heavy manual lifting and unsuitable working positions which might result in injuries. An alternative, and obvious way of keeping fish fresh is to keep them alive until they are delivered to

5160-514: Is called midin in Sarawak and is prized for its fiddleheads by locals and visitors. It is known by the native peoples of Sabah as lemiding , lembiding or lombiding , where both the leaves and the fiddleheads of the plant are eaten. The young shoots of plants like bamboo and coconut are popularly harvested as food by communities outside urban areas. A popular way to cook leafy vegetables like kangkung and sweet potato leaves

5280-405: Is caught, while frozen fish is generally imported. Such fish, namely salmon and cod , are well received on the Malaysian table but are not found in Malaysian waters. Many types of seafood are consumed in Malaysia, including shrimp or prawn , crab , squid , cuttlefish , clams , cockles , snails , sea cucumber and octopus . In general, members of all ethnic communities enjoy seafood, which

5400-501: Is considered halal by Malaysian Muslims (according to Shafi’i fiqh ), though some species of crabs are not considered halal as they can live on both land and sea. Sea cucumbers are considered halal. Beef is common in the Malaysian diet, though it is notable that the consumption of beef is proscribed by some followers of Hinduism and certain Chinese folk religious sects . Beef can be commonly found cooked in curries, stews, roasted, or eaten with noodles. Malays generally eat beef that

5520-515: Is due to the curing process. Fresh anchovies, known in Italy as alici , have a much milder flavor. The rare alici (anchovies - in the local dialect: "Sardoni barcolani") from the Gulf of Trieste near Barcola , which are only caught at Sirocco , are particularly sought after because of their white meat and special taste and fetch high prices for fishermen. In Sweden and Finland , the name anchovies

5640-537: Is grown on a small scale, and many rural communities like the Peninsular Orang Asli and certain tribal peoples of Sarawak forage wild edible ferns or vegetables to supplement their diet. Vegetable fern , better known as pucuk paku pakis , is perhaps the most widely available fern and is found in eateries and restaurants throughout the nation. Stenochlaena palustris is another type of wild fern popularly used for food. Endemic to East Malaysia, it

5760-562: Is halal. Australian beef prepared under the Government Supervised Muslim Slaughter System (AGSMS) is imported into Malaysia and is halal. Malaysian Malays , who form about half of Malaysia's population, are Muslim and therefore do not consume pork since Islam forbids it . This does not prohibit others from producing and consuming pork products, and thus pork can be found in wet markets , supermarkets and hypermarkets , usually displayed with

5880-409: Is handled according to halal standards to conform with the country's dominant and official religion, Islam. Imported poultry is available at major hypermarkets, supermarkets and speciality stores especially in affluent areas where a significant expatriate community can be found. Fish , both freshwater and saltwater, features prominently in the Malaysian diet. Most local fish is purchased soon after it

6000-407: Is hot and humid all year round. Pickled fruits or jeruk are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably Alor Setar ( buah setar ) and Malacca ( buah melaka ). Fruits are used to make a popular salad dish called rojak (Chinese: 水果囉喏). It consists of pieces of fruit and vegetable bound with

6120-499: Is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades. There is evidence humans have been processing fish since the early Holocene . These days, fish processing is undertaken by artisan fishermen , on board fishing or fish processing vessels , and at fish processing plants . Fish

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6240-454: Is more important nowadays because of societal changes that have led to the development of outdoor catering, convenience products and food services requiring fish products ready to eat or requiring little preparation before serving." "However, despite the availability of technology, careful consideration should be given to the economic feasibility aspects, including distribution, marketing, quality assurance and trade barriers, before embarking on

6360-406: Is no standard breakfast ( Malay : sarapan ) menu due to Malaysia's multi-ethnic social fabric as well as the advent of modern influences. Western-style breakfast like breakfast cereal , cooked eggs and toast have become commonplace in homes and when dining out, but heartier traditional fare based predominantly on noodles and rice dishes are still very popular. One may choose to start the day with

6480-407: Is not customarily served in courses but rather concurrently. A meal may consist of a single dish for solitary diners, or rice with many complementary dishes shared by all. At restaurants where food is cooked to order, there is often no distinction between appetizers/starters and main courses, and food will arrive at the table whenever it is ready. At some traditionally-run eateries where pre-cooked food

6600-545: Is not used in most pure vegetarian shops. (This is different, however, when ordering vegetarian food off the menu of restaurants that serve meat dishes.) Vegetarianism has a long and revered tradition in Indian culture. Some Malaysian Indians are born-and-bred vegetarians who often hail from a family line with generations of vegetarians. Some others practice vegetarianism on auspicious festivals such as Thai Ponggal, Hindu New Year, Deepavali, Full Moon Prayers, and on certain days of

6720-536: Is often used instead of lime juice as its souring agent, and dried instead of fresh chillies are used to provide a fiery kick. Malay-style tom yam soup tends to be heavily seafood-based, whereas in Chinese-style eateries the broth's spiciness is toned down and usually serves as a base for noodle soup. Across the sea from Peninsular Malaysia, on Borneo island, lie the states of Sabah and Sarawak. Traditional lifestyles and limited roads still predominate outside of

6840-438: Is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian , Thai, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab , Thai , Portuguese , Dutch and British cuisines , to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments, herbs and spices used in cooking vary. Because Peninsular Malaysia shares

6960-491: Is reflected in the annual Kaamatan festival, as well as traditional beliefs and customs since antiquity which revolve around the veneration of rice spirits. But for other ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as sago starch are also popular staples. The tapioca tuber is just as important as rice to the Bajau people of Sabah, while the Dayak peoples of Sarawak make extensive use of both

7080-520: Is related strongly to a traditional seasoning. Hence, the product "anchovies" is normally made of sprats , while fish such as herring can be sold as "anchovy-spiced", leading to confusion when translating recipes. The European anchovy , Engraulis encrasicolus , is the main commercial anchovy, with Morocco being the largest supplier of canned anchovies. The anchovy industry along the coast of Cantabria , initiated in Cantabria by Sicilian salters in

7200-729: Is sandwiched along with a layer of kaya between slices of untoasted white bread. Traditional wheat-based pleated steamed bao or pao (Chinese : 包子) is a Chinese staple which has become tightly woven into Malaysia's gastronomic fabric. Pao are found in restaurants doing brunch dim sum trade, as well as specialist Chinese kopitiam (coffee shops). Sweet fillings may include tausa , lotus seed paste , kaya , pandan, ground peanuts, and custard; savoury fillings may consist of stewed char siu (Chinese : 叉燒), chicken or pork. Malay versions ( pau ) may be found in night markets ( pasar malam ) and they are always halal , with fillings of curried potato, chicken or beef. Some variants have

7320-568: Is served, diners are meant to help themselves by starting with a plate of plain rice and choose from a buffet spread of assorted dishes. Like the Indonesian Nasi Padang , this is not an all-you-can-eat for a fixed price dining experience. The cost of the meal would depend on what the diner selects and how many different items were placed on the plate for consumption. In Malay-run warung (a small family-owned casual eatery or café) or restaurants ( kedai makan ), this style of dining

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7440-626: Is stir frying with a pungent sauce made from belacan (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like paku pakis and midin . Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of pickle called acar . Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as ulam . An ulam spread may include items such as banana blossoms , cucumber, winged beans , pegaga leaves, petai , and yardlong beans, typically eaten with

7560-429: Is taking place where cooked products are replacing traditional raw products in consumer preference. "In addition to preservation, fish can be industrially processed into a wide array of products to increase their economic value and allow the fishing industry and exporting countries to reap the full benefits of their aquatic resources. In addition, value processes generate further employment and hard currency earnings. This

7680-434: Is thicker, more intense in flavour and less salty. It is often used when a heartier flavour is desired, particularly with masak kicap (a style of braising with a blend of soy sauce varieties) dishes, and also to darken the color of a dish. Kicap manis , sweetened soy sauce sometimes flavoured with star anise or garlic, is also a popular seasoning for cooking. The sweet and savoury taste of kicap manis also functions as

7800-725: Is traded internationally. It is traded live, fresh, frozen, cured and canned. Live, fresh and frozen fish need special care. The International Organization for Standardization , ISO, is the worldwide federation of national standards bodies. ISO defines quality as "the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs."(ISO 8402). The quality of fish and fish products depends on safe and hygienic practices. Outbreaks of fish-borne illnesses are reduced if appropriate practices are followed when handling, manufacturing, refrigerating and transporting fish and fish products. Ensuring standards of quality and safety are high also minimizes

7920-439: Is typically prepared with an electric rice cooker at home. Some households and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method. Compressed rice, called nasi himpit , is another method of preparing and cooking rice: the rice is wrapped with fronds or leaves and compressed into the form of a cylinder, which is then cooked by boiling. The rice would compress and merge during

8040-417: Is unrefined palm sugar produced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap food, hollowed out coconut husks and shells may be used as a source of charcoal fuel for barbecued meats and traditional pastry making, and even the apical bud or growing tip of

8160-670: The Malay word for fish); and dilis , gurayan , monamon , guno or bolinaw in the Philippines. They are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu . Ikan bilis is normally used in a similar way to dried shrimp in Malaysian cuisine . In Indonesia, Malaysia, the Philippines and Singapore anchovies are commonly used to make fish stock or are deep fried. Anchovies are also popular ingredients for

8280-674: The Murut people of Sabah would serve tamba ( jeruk in the Malay language) made from fresh raw wild boar or river fish, which is stuffed in bamboo tubes along with rice and salt and left to ferment for a few weeks, a technique which is also practised by the Lun Bawang people across the border in Sarawak. Fermented products are also frequently used as a cooking ingredient besides eaten on their own. Dayak households in Sarawak may saute their version of fermented meat with garlic and tapioca leaves (either fresh or pickled), and fermented tempoyak

8400-541: The Philippines , as these nations share dishes such as satay and rendang . Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China , Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Teochew, Cantonese , Hakka and Hainanese cuisines. However, although the vast majority of Indian Malaysians are descendants of immigrants from southern India, Malaysian Indian cuisine has

8520-428: The fish industry are usually sold to grocery chains or to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision

8640-526: The indigenous peoples of Sabah and Sarawak in East Malaysia , the Orang Asli of Peninsular Malaysia , the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day

8760-421: The multiple hurdle theory . "The search for higher productivity and the increase of labor cost has driven the development of computer vision technology , electronic scales and automatic skinning and filleting machines ." Waste produced during fish processing operations can be solid or liquid. Treatments can be primary and secondary. Fish is transported widely in ships, and by land and air, and much fish

8880-403: The water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. There are a number of techniques that have been or are used to tie up

9000-482: The Malay archipelago, such as India, China, the Middle East, and several European countries. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders who brought spices from

9120-900: The Malaysian diet is such that bubur ayam or chicken congee is a permanent fixture on the menu of Malaysian McDonald's restaurants. Noodles are another popular staple, particularly in Malaysian Chinese cuisine, but used by other groups as well. Noodles such as bi hoon (米粉, Hokkien : bí-hún, Malay : bihun ; rice vermicelli ), kuay teow (粿條, Hokkien: kóe-tiâu) or ho fun (河粉, Cantonese : ho4 fan2; flat rice noodles ), mee (麵 or 面, Hokkien: mī, Malay: mi ; yellow noodles), mee suah (麵線 or 面线, Hokkien: mī-sòaⁿ; wheat vermicelli ), yee meen (伊麵 or 伊面, Cantonese: ji1 min6; golden wheat noodles ), dongfen (冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2; cellophane noodles ), Lao Shu Fen (老鼠粉, Cantonese: lou5 syu2 fan2; silver needle noodles ), and others provide an alternative source of carbohydrate to

9240-522: The Malaysian food industrial sector accounted for about 14% of the total manufacturing energy consumption. Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes around the world, thus it is usually preserved out of necessity for important events and festivals. The tribal peoples of Sabah and Sarawak are no different; most of them have developed techniques for curing, fermenting or preserving their supplies of fresh meat, fruit and vegetables. For example, during festive occasions

9360-418: The Middle East, as well as Portuguese, Dutch, and English colonists and traders who introduced food staples such as peanuts, pineapples, avocado, tomatoes, squash and pumpkin. During the 19th century in the period of British colonial rule, many Indian and Chinese laborers were brought to Malaysia, contributing to the diversity of tastes in Malaysian cuisine. Being a multicultural country, Malaysians have over

9480-427: The absence of an established community from said countries have made it completely their own, a notable example being tom yam , one of Thailand's most well-known dishes. After migrating south of the border, Thai tom yam takes on the visual characteristics of a Malaysian Assam gravy with a flavour profile of sweet, sour and spicy. It is thickened with pounded chilli paste which also turns it a vivid orange-red. Tamarind

9600-496: The antimicrobial nisin which further enhances preservation. Other preservatives include nitrites , sulphites , sorbates , benzoates and essential oils . Spoilage bacteria and lipid oxidation usually need oxygen, so reducing the oxygen around fish can increase shelf life. This is done by controlling or modifying the atmosphere around the fish, or by vacuum packaging . Controlled or modified atmospheres have specific combinations of oxygen, carbon dioxide and nitrogen, and

9720-409: The aquaculture of carp . Other methods used to preserve fish and fish products include Usually more than one of these methods is used. When chilled or frozen fish or fish products are transported by road, rail, sea or air, the cold chain must be maintained. This requires insulated containers or transport vehicles and adequate refrigeration. Modern shipping containers can combine refrigeration with

9840-414: The available water or remove it by reducing the a w . Traditionally, techniques such as drying , salting and smoking have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying. In more recent times, freeze-drying , water binding humectants , and fully automated equipment with temperature and humidity control have been added. Often

9960-462: The bacteria present on spoiled fish played no role in the spoilage. To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings that are not too acidic. Preservation techniques work by interrupting one or more of these needs. Preservation techniques can be classified as follows. If the temperature is decreased, the metabolic activity in the fish from microbial or autolytic processes can be reduced or stopped. This

10080-411: The buyer or ready to be eaten. This is a common practice worldwide. Typically, the fish are placed in a container with clean water, and dead, damaged or sick fish are removed. The water temperature is then lowered and the fish are starved to reduce their metabolic rate . This decreases fouling of water with metabolic products (ammonia, nitrite and carbon dioxide) that become toxic and make it difficult for

10200-543: The centuries; much of it is healthy food, consisting of foraged (now increasingly cultivated due to modernisation) and fermented foods. Because much of the region was once under the Brunei Sultanate's thalassocracy , the Bruneian Malay people have left a lasting culinary influence, particularly on the cookery of the coastal Muslim communities of East Malaysia. According to the source paper written in 2006,

10320-418: The coconut palm is a popular delicacy served in rural communities and specialty restaurants. Soy sauce of different varieties is another important ingredient. Light soy sauce contributes its pleasantly salty flavour to a variety of stir-fries, marinades and steamed dishes. In some hawker establishments, freshly sliced or pickled chillies arrive immersed in light soy sauce to be used for dipping. Dark soy sauce

10440-494: The confusion, tapai proper as understood by most Peninsular Malaysians is a fermented sweet and sour rice paste served as a snack or dessert, although further fermentation of the tapai to produce alcoholic drinks is possible. The preferred party drink of the Murut, made from the tuber of the cassava or tapioca plant, is also called tapai. The Iban of Sarawak call their rice wine tuak, which must not be confused with Sabahan talak, which

10560-477: The consumer. For such a system to work successfully, all stakeholders must cooperate which entails increasing the national capacity for introducing and maintaining HACCP measures. The system's control authority needs to design and implement the system, ensuring that monitoring and corrective measures are put in place." HACCP is endorsed by the: There are seven basic principles: Finfish, or parts of finfish, are typically presented physically for marketing in one of

10680-489: The cooking process. Compressed rice is usually eaten cold with some sort of gravy, although it may be served warm in a broth or soup. A notable variant of compressed rice prepared by the Bugis community is burasak : rice is precooked with coconut milk before it is wrapped in banana leaves and steamed until fully cooked. Besides the ubiquitous white rice, there are different types of locally grown and imported rice available in

10800-448: The country to import up to half the rice it needs. Nevertheless, the government is fully committed and involved in planning, allocating resources and managing subsidies for the rice farming industry. The state of Kedah is considered the "rice bowl" ( Malay : jelapang padi ) of the country, accounting for about half of Malaysia's total production of rice . Plain steamed white rice , to be served with side dishes of meat or vegetables,

10920-404: The country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like Cameron Highlands or Kundasang in Sabah have a different climate zone which enables the cultivation of temperate fruits like strawberries . Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that

11040-416: The development of mechanical refrigeration , which makes ice easy and cheap to produce. Ice is produced in various shapes; crushed ice and Flake Ice , plates, tubes and blocks are commonly used to cool fish. Particularly effective is slurry ice , made from micro crystals of ice formed and suspended within a solution of water and a freezing point depressant , such as common salt. A more recent development

11160-491: The fish need further cooling to maintain the low temperature. There are key issues with fish cold store design and management, such as how large and energy efficient they are, and the way they are insulated and palletized . An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since

11280-672: The fish to extract oxygen. Fish can be kept alive in floating cages, wells and fish ponds . In aquaculture , holding basins are used where the water is continuously filtered and its temperature and oxygen level are controlled. In China, floating cages are constructed in rivers out of palm woven baskets, while in South America simple fish yards are built in the backwaters of rivers. Live fish can be transported by methods which range from simple artisanal methods where fish are placed in plastic bags with an oxygenated atmosphere, to sophisticated systems which use trucks that filter and recycle

11400-445: The flavour of whatever they are cooked in. Fried tofu products are found as a versatile component ingredient for dishes like stir fried noodles, rojak (fruit and vegetable salad), noodle soups, and stews. A popular way of serving fried tofu on its own is a salad with bean sprouts, shredded cucumber and spring onions, covered in a thick sweet and spicy dressing and dusted with roasted ground peanuts. Fried tofu may also be stuffed with

11520-413: The following forms In general value addition means “any additional activity that in one way or the other change the nature of a product thus adding to its value at the time of sale.” Value addition is an expanding sector in the food processing industry, especially in export markets. Value is added to fish and fishery products depending on the requirement of different markets. Globally a transition period

11640-1194: The foothills adjacent to Mount Kinabalu provide the appropriate mean temperatures and soil conditions for the cultivation of temperate produce like tea . Malaysian-grown greens, tubers and vegetables commonly found nationwide include but are not limited to amaranth ( bayam ), bean sprouts ( taugeh ), brinjals ( terung ), bitter gourd ( peria ), bok choi ( sawi ), cabbage ( kobis ), choy sum , cucumber ( timun ) , Chinese celery ( daun sup ) , coriander ( daun ketumbar ), ginger ( halia ), green beans , water spinach ( kangkung) , ladies' fingers ( bendi ), leeks , lettuce , lotus root , maize ( jagung ), napa cabbage ( kobis cina ), sweet potatoes ( ubi keledek ), spring onions ( daun bawang ), katuk ( cekur manis or sayur manis ), pumpkin ( labu ), shiitake mushrooms ( cendawan ), stink beans ( petai ), tapioca ( ubi kayu ), taro or yam ( ubi keladi ), tomatoes , yambean or turnip , turmeric ( kunyit ), and yardlong beans ( kacang panjang ), carrot ( lobak merah ), and scallions ( daun bawang ). In some areas in Malaysia local produce

11760-440: The heat treatment. Microbial growth and proliferation can be inhibited by a technique called biopreservation . Biopreservation is achieved by adding antimicrobials or by increasing the acidity of the fish muscle. Most bacteria stop multiplying when the pH is less than 4.5. Acidity is increased by fermentation , marination or by directly adding acids (acetic, citric, lactic) to fish products. Lactic acid bacteria produce

11880-420: The major cities, especially in Sarawak, where rivers are the only major highways for much of the inland population. The jungles of Borneo are teeming with wild plants, fungi, and fruits, and its sweeping coastlines and many large rivers provide an abundance of seafood and freshwater fish fit for the dinner table. A rich variety of traditional food has been developed by Borneo's many tribes and indigenous groups over

12000-444: The market, and each type has a specific cooking method to bring out optimal results. Glutinous rice ( Malay : pulut ) is one example: because of its low amylose and high amylopectin content which results in a sticky texture after cooking, glutinous rice is prepared with different measurements and techniques and is not suitably interchangeable with regular rice. It is typically used for making snacks and desserts, but glutinous rice

12120-497: The method is often combined with refrigeration for more effective fish preservation. Two or more of these techniques are often combined. This can improve preservation and reduce unwanted side effects such as the denaturation of nutrients by severe heat treatments. Common combinations are salting/drying, salting/marinating, salting/smoking, drying/smoking, pasteurization/refrigeration and controlled atmosphere/refrigeration. Other process combinations are currently being developed along

12240-864: The mid-19th century, now dwarfs the traditional Catalan salters. In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure in southwest France. The white fillets (a little like marinated herrings ) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs. In Spain they are called "bocarte" when consumed as freshly cooked fish, "anchoa" when salted and commonly sold in cans and "boquerón" when marinated in vinegar and very commonly consumed as snack or appetizer. ( Engraulidae ) In Southeast Asian countries, anchovies are known as ikan teri in Indonesia, ikan bilis or setipinna taty in Malaysia ( ikan being

12360-509: The most cost-effective and reliable system available. It is based on the identification of risks, minimizing those risks through the design and layout of the physical environment in which high standards of hygiene can be assured, sets measurable standards and establishes monitoring systems. HACCP also establishes procedures for verifying that the system is working effectively. HACCP is a sufficiently flexible system to be successfully applied at all critical stages -- from harvesting of fish to reaching

12480-419: The most popular and ubiquitous relish in Malaysia, sambal belacan . Belacan is also crumbled into a ground spice paste called rempah , which usually includes garlic, ginger, onions or shallots, and fresh or dried chilli peppers. A rempah paste is similar in form and function to an Indian wet masala paste or Thai curry paste , and is often browned and caramelised ( Malay : tumis ) to mellow

12600-440: The popular buns that remain a favourite among Malaysians are the buns that are filled with a sweet shredded coconut filling, kaya (coconut jam), pandan kaya (screwpine with coconut jam), sweet corn, chocolate, red bean paste and butter buns. Like Peninsular Malaysia, rice is the undisputed staple food for the majority of the people of Sabah and Sarawak. Rice is central to Kadazandusun culture, and its paramount importance

12720-698: The post-harvest losses." "The fishing industry must ensure that their fish handling, processing and transportation facilities meet requisite standards. Adequate training of both industry and control authority staff must be provided by support institutions, and channels for feedback from consumers established. Ensuring high standards for quality and safety is good economics, minimizing losses that result from spoilage, damage to trade and from illness among consumers." Fish processing highly involves very strict controls and measurements in order to ensure that all processing stages have been carried out hygienically. Thus, all fish processing companies are highly recommended to join

12840-503: The processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming . Larger fish processing companies often operate their own fishing fleets or farming operations. The products of

12960-417: The prongs of a bamboo fork, and dipping it into soup, sambal , or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo: the sago grub . Called butod in Sabah and ulat mulong in Sarawak, sago grubs are typically eaten raw but also served deep fried, roasted or sauteed. Malaysian poultry

13080-441: The raw flavours of its component ingredients and produce a harmonised finish. The coconut ( Malay : kelapa ) is another quintessential feature of Malaysian cuisine, and virtually all parts of the plant are used for culinary purposes. The white fleshy part of the coconut endosperm may be grated, shredded and used as is; dried to make desiccated coconut; or toasted until dark brown and ground to make kerisik . Grated coconut flesh

13200-401: The seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or sambal ; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies. Belacan is essential to Malaysian cooking. It is a type of shrimp paste which is pressed into

13320-483: The state of Kelantan in West Malaysia. Today Malaysia produces about seventy percent of the amount of rice it needs to support itself and the rest is imported. This is a matter of policy as the government believes that national resources can be used more profitably instead of attempting to achieve self-sufficiency with rice production; the prevalent attitude is that revenue generated from its industries enables

13440-494: The traditional Javanese sambal . In Vietnam, anchovy is the main ingredient in the fish sauce – nước mắm – the unofficial national sauce of Vietnam. In Thai cuisine , dried anchovies are called pla katak haeng . They are used in a variety of dishes and especially popular deep-fried as a snack. Similarly to Vietnamese fish sauce, Thai fish sauce ( nam pla ) is also often made from anchovies. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce

13560-613: The tuber and leaves of the tapioca plant in their cooking. Sago starch is derived from the pith extracted from the sago palm, and is the staple food for the Melanau and the Penan peoples of Sarawak. Sago starch is prepared as a gooey and sticky paste by the Bisaya and Kedayan communities called ambuyat , and is called linut by the Melanau. It is eaten by rolling the paste around

13680-442: The ubiquitous nasi lemak or kuih; venture for Chinese-style congee, dim sum and noodle soups; or settle for Indian-influenced fare such as roti canai , idli ( Tamil : இட்லி iṭli /ɪɖlɪ/ ), thosai ( Tamil : தோசை tōcai /t̪oːsaj/ ), and upma . In the state of Kelantan , the term nasi berlauk refers to a breakfast meal which consists of a small serve of rice and complementary dishes or lauk . For lunch and dinner, food

13800-480: The water, and add oxygen and regulate temperature. Preservation techniques are needed to prevent fish spoilage and lengthen shelf life . They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish. Fish normally host many bacteria that are not spoilage bacteria, and most of

13920-619: The week as a symbol of respect when they visit holy temples. Abstaining from meat before fulfilling a vow is a common practice to bring the body to a neutral and focused state, physically and mentally, during Thaipusam and other holy prayer events. Dishes, of South and North Indian types, are based on the ancient concept of Ayurveda and are known to include arusuvai or six types of tastes. Some Indian vegetarian dishes may incorporate dairy products and honey ( lacto vegetarian ). Some others are heavily based on lavish coconut milk and nuts. There are many Indian eateries and restaurants in Malaysia that offer

14040-467: The words sayur sayuran , vegetarian or the Chinese characters 素 or 斎 will offer a decent variety of food for diners who abstain from meat. There are many of them across the country, particularly in urban areas. These restaurants serve only vegetarian/vegan food and absolutely no meat or animal products is used in their cooking. Even restaurants that specialise in meat and seafood will make vegetarian dishes upon request. Some meat-serving restaurants have

14160-478: The years adopted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry , and made it more dilute and less spicy to suit their taste. Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in

14280-664: Was already available, and that the Atlit-Yam inhabitants could enjoy the economic stability resulting from food storage and trade with mainland sites." Malaysian cuisine Malaysian cuisine ( Malay : Masakan Malaysia ; Jawi : ماسقن مليسيا ‎) consists of cooking traditions and practices found in Malaysia , and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia 's population can roughly be divided among three major ethnic groups: Malays , Chinese and Indians . The remainder consists of

14400-421: Was not as widely eaten due to health concerns as well as its perceived gamey flavour. Today, dishes like whole spit roast of mutton, mutton biryani and mutton soup are now a common sight at banquets and events. Today, the demand for mutton during the fasting month and Hari Raya period has now far exceeded that for Deepavali and Christmas combined. Locally-grown produce is available year-round as Malaysia

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