Laksa

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elemen . 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.ts found in Indonesia, Malaysia and Singapore.

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 bean curd 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.

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 sour mangosteen, for added sourness. The 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 (torch ginger). 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.

Roti Prata

Roti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked with cheese, onion, banana, red bean, chocolate, mushroom or egg.

Roti prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough will then be heated on a hot plate. Flavorings or toppings, if ordered, can be added either before or after it is flipped, depending on the flavorings or the desired outcome. The ’tissue’ and o a cone shape and sprinkled with sugar.

The prata has always been known as Paratha in the Indian subcontinent while it is usually known as roti prata in countries like Singapore. Roti prata is derived from the original pancake recipes from Pakistan and India, and is commonly known “Roti Prata” in Singapore.

Ice Kachang

Ais kacang (known as ice kacang in Singapore) is a Malaysian dessert which is also common in Singapore and Brunei.

Traditionally, a special ice machine `is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized. Many Southeast Asian coffee shops, hawker centres, and food courts offer this dessert.

Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded.^[3] Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings.

In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Rojak

Rojak or Rujak is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. The term “Rojak” is Malay for mixture.Fruit rojak consists typically of cucumber, pineapple, benkoang (jicama), bean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Raw mangos 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).

Satay

Satay is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

The cooking method : Turmeric is a necessary ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meat commonly used includes beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and snake meat.

Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions, cucumbers, and ketupat (rice cakes). Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

Project Work

The members are Jowell , Hamizan , Saravanan , Divya . our presentation will be about 4 kinds of local food and about their history . they are satay , roti prata , ice kachang and lastly rojak .