Foods in Malaysia

Introduction

Malaysia has a population of about 22 million. It is a multi-racial country whose social integration has become a model for the rest of the world. Almost 80% of the total population occupies the Peninsular. There are three main races in the country. The Malays, who are Muslims, form the majority in the country. The other two main racial groups are the Chinese, who are mostly Buddhists and the Indians, who are mainly Hindus.

Others who make up the population include the Eurasians and the more than 50 indigenous groups from Sabah and Sarawak like the Kadazans, Dusuns, Muruts, Ibans, Orang Ulu, Melanau, Bidayuhs, Penans, just to name a few. The different races have their own traditions and customs, which give Malaysia a colorful heritage. Various ethnic group in Malaysia have their own dishes and foods. Many dishes and foods in Malaysia are derived from multiple ethnic influences.

Food preparation differs from place to place and ethnics, even though they are cooking a same food. Usually, the ingredients used in cooking are same. Rice is staple food in Malaysia. We can found rice in every ethnic dish in Malaysia.The Malays are also made up of various ethnic group such Minangkabau, Bugis, Java, Kerinci, and others. Government of Malaysia defines Malays as indigenous people who speak the Malay language, Islamic religion, and that through tradition and custom of Malay.

For Javanese dishes, the ingredients and food preparations have a similarity with other Malay's ethnic. But they have some special ingredient popular among their dishes like "tempeh". In Johor which one state of Malaysia, influence of Javanese cuisine has contributed significantly to the food of Johor. Javanese foods popular in Malaysia such as "Nasi Ambeng"," Soto Ayam", "Pecal" and 'Sambal Tempeh". Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture.

Standard Recipes or Javanese Dishes

Drinks:

QTY	UNIT	INGREDIENT ( 4 servings)
700	ml	Water
50	g	Dried "Secang"Wood (shredded)
6	cm	Ginger
2	nos	Dried cinnamon leaves
3	nos	Dried nutmeg leaves
10	nos	Cinnamon Stick
40	g	Sugar

1) Wedang Uwuh (herbal tea)

Procedures:

* Burn the ginger.

* Infuse the water into the pot.

* Put the ginger, cinnamon stick, dried "Secang" wood, Dried cinnamon leaves and dried nutmeg leaves.

* Boil it until bubble, about 15 minutes.

* Filter it to get the water.

* Serve in the glass.

2) Alpokat Juice ( apricot juice)

QTY	UNIT	INGREDIENT ( 2 Servings)
1	nos	Avocado, seeded and peeled
250	ml	Water
3	tbs	Sugar
2	tbs	Condensed Milk
1	tsp	Vanilla Essence
15-20	nos	Ice cubes

Procedures:

* Mix all ingredients in your mixer.

* Serve cold.

Soup:

1) Rawon Soup (Javanese style of black beef soup)

QTY	UNIT	INGREDIENT (4 servings)

500	g	Diced beef
500	ml	Water

		Paste
8	nos	Red Onion
2	clove	Garlic
2	cm	Galangal
2	cm	Ginger
2	cm	Turmeric (grounded)
3	nos	Keluak
1	tsp	Anise (grounded)
1	tsp	Coriander (grounded)
1	Stalk	Lemongrass
1	nos	Kaffir Lime's leaf
2	tsp	Salt

Procedures:

* Boil the beef until tender.

* Blend all the paste ingredients except lemongrass and kaffir lime's leaf.

* Sauté the paste until the aroma come out. Then add the lemongrass and kaffir lime leaf.

* Put all the sautéed paste into the diced beef stock.

* Add salt and cook until the beef tender and soft.

Appetizer:

1) Lambuk (savory rice porridge)

QTY	UNIT	INGREDIENT (6 servings)
1	cup	Rice
2	cm	Ginger
4	nos	Red Onion
2	garlic	Garlic
3	tbs	Kurma Paste
1	nos	Cinnamon Stick
1	nos	Star Anise
1	nos	Cardamon
200	g	Meat (slice thin)
1/2	cup	Coconut Milk
1	tbs	Salt
3	cup	Water

		Garnish
10	g	Coriander Leaves (chopped )
10	g	Fried Onion

Procedures:

* Blend red onion, ginger, and garlic.

* Heat the oil. Sauté the cinnamon, star anise and cardamon. Then, add the blend ingredients.

* When the aroma is out, add the kurma paste.

* Then, add water, meat, and rice. Simmer until rice and meat are cook.

* When the porridge is about to cook, add coconut milk and salt.

* Garnish with chopped coriander leaves and fried onion.

2) Lempor Ayam

QTY	UNIT	INGREDIENT (8 servings)
10	nos	Banana leaves
500	g	Glutinous Rice
200	g	Chicken Breast
1	nos	Large Red Onion
1	stalk	Lemongrass
2	tsp	Trassi
2	tsp	Cumin (ground)
2	tsp	Coriander (ground)
250	ml	Coconut Milk
2	tbs	Oil

Procedures:

* Boil the glutinous rice, and leave to cool.

* Boil the chicken in some water.

* Set aside. Finely chop Onions, Garlic and Lemongrass.

* Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture.

* When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconut milk and reduce so the mixture is almost dry again.

* Leave to cool.

* Stuff the chicken into glutinous rice, and wrap with banana leaf.

Salad:

1) Kerabu Cekur Tempeh

QTY	UNIT	INGREDIENT
1	cup	Tempeh (cut Cube)
1	nos	Cekur's Rhizome (chopped finely)
1	cup	Cekur's Leaves
1	cup	Grated Coconut Meat
7	nos	Red Onion
5	clove	Garlic
1	pinch	Belacan
7	nos	Bird's Eye Chili
1	cup	Anchovies
1/3	cup	Dried shrimp
3	tbs	Tamarind Paste (mix with water)
2	tbs	Sugar
2	tsp	Salt
2	tbs	Oil

Procedures:

* Cut the Cekur's leaves roughly.

* Fry the tempeh. Put aside.

* Blend dried the anchovies, belacan, dried shrimp, bird's eye chili, red onion and garlic.

* Sauté the blended ingredients.

* Add the grated coconut meat, tamarind water, sugar and salt.

* Ready to serve.

2) Urap Tengeh (Bean Sprout Salad with Grated Coconut)

QTY	UNIT	INGREDIENT ( 4 servings)

500	g	Fresh Bean Sprout
1	cup	Grated Coconut
2	nos	Lemon
10	nos	Dried Chillies
5	nos	Shallot
15	nos	Dried Shrimp
1	tsp	salt

Procedures:

* The chilies, shallots, and dried shrimps are grinded into fine paste.

* Grated coconuts are fried in dry frying pan. Then salt are added to taste,

* The mixtures are stirred until fragrant and the coconut is toasted golden brown.

* Bean sprout are added, and fried for 2 minutes.

* The chili paste is toasted with the mixture in the pan.

* Then the mixture are sprinkled with lime juice before serve.

Entrée:

Meat:

1) Gulai Kambing Jawa

QTY	UNIT	INGREDIENT (6 servings)

3	tbs	Vegetable Oil
500	g	Mutton (Chop cube)
1	l	Coconut Milk
4	nos	Cardamon
2	cm	Cinnamon Stick
1	cm	Galangal
1	stalk	Lemongrass
1	nos	Salam leaf
2	nos	Kaffir Lime Leaves
2	tbs	Fried onion

		Paste (blend)
3	nos	Red Chili
6	nos	Red Onion
2	clove	Garlic
1	cm	Ginger
1	tbs	Coriander (ground)
1/4	tsp	Anise
1/4	tsp	Nutmeg Powder
1	tsp	Tamarind paste
1	tsp	Salt

Procedures:

* Sauté the blended ingredients.

* Add cardamon, cinnamon stick, lemongrass, salam leaf , and kaffir lime leaf.

* Add the lamb meat.

* When the aroma comes out and the meat color has change, add coconut milk. Cook with slow heat.

* Serve hot.

2) Ayam Bakar Kalasan

QTY	UNIT	INGREDIENT (5 servings)

1	kg	Whole Chicken
3	nos	Salam Leaves
2	cm	Galangal
2	stalk	Lemongrass
50	g	Brown Sugar
400	ml	Coconut Milk
200	ml	Coconut Water
2	tsp	Salt

		Paste (blend)
7	nos	Red Onion
5	clove	Garlic
5	nose	Candlenut
1/4	tsp	Anise
1	tsp	Coriander (ground)

Procedures:

* Cook the coconut milk, coconut water and blended paste together.

* Add galangal, Salam leaf, and lemongrass.

* Cook until the paste is quite browning and boiling.

* Cook until the paste is dried.

* Then, Grill the chicken with griller.

* Grill until the chicken is browning.

* Ready to serve.

Seafood:

1) Peles Udang

QTY	UNIT	INGREDIENT

½	nos	Young Coconut (grated the coconut meat)
200	g	Shrimp
3	nos	Long Bean (chopped)
1	clove	Garlic
1	tsp	Ground Coriander
3	nos	Cekor (rhizome)
30	g	Anchovy
2	tsp	Salt
6	nos	Bird's Eye Chili (chopped)
3	nos	Red Onion
10	nos	Banana Leaf

Procedures:

* Blend red onion, garlic, grounded coriander, cekur, shrimps and anchovies.

* Mix well the blend ingredients, with chopped long bean, and grated coconut. Add salt for taste.

* Take two-table spoon of the mixture. Wrap with banana leaf.

* Stimmed for 20 to 25 minutes.

* Ready to serve.

2) Ikan Masak Ala Jawa

QTY	UNIT	INGREDIENT (4 servings)

4	nos	Mackerel Fish (fry)
10	nos	Bird's Eye Chili
5	nos	Red Onion
2	clove	Garlic
1	inch	Ground Turmeric
3	stalk	Lemongrass
1	cup	Coconut Milk
1	nos	Asam Keping
2	tsp	Salt

Procedures:

* Blend chili, red onion, garlic, and turmeric.

* Sauté the smashed lemongrass for 5 to 10 second.

* Then, add the blended ingredients. Cook until the aroma come out.

* Let it cook for 20-30 minutes.

* Then put the fried fish. Stir together.

* Ready to serve.

Vegetable:

1) Sayur Assam

QTY	UNIT	INGREDIENT (4 servings)

500	ml	Vegetable stock
3	nos	Long Bean (chopped)
50	g	Winter Melon (cubed)
50	g	Young Jackfruit (cubed)
4	nos	Baby Corn (chopped)
30 g	g	Ground Peanut

		Paste (blended)

3	nos	Red Onion
2	clove	Garlic
2	nos	Red Chili
1	cm	Galangal
2	tbs	Tamarind Water
2	tsp	Salt.
1	nos	Candlenut

Procedures:

* Sauté the blended ingredients.

* Add the vegetable stock.

* Boil the vegetable stock.

* Add all the chopped vegetables, fruits, and tamarind water.

* Add salt, and simmer for 15 to 20 minutes.

2) Bening Betik

QTY	UNIT	INGREDIENT (4 servings)

1	nos	Papaya (not fully ripe)
1	nos	Big Onion (thin slice)
3	clove	Garlic (smashed)
½	tbs	Ground Black Pepper
2	nos	Turmeric Leaf
1	tsp	Salt
1	tsp	Sugar
2	cup	Water

Procedures:

* Seedless the papaya. Papaya is chopped.

* Onions, garlic, black pepper, are braised until boiling.

* When the water is boiling, papaya, salt and sugar is added. Turmeric leaf is adde when the papaya is tender.

* Ready to serve.

Dessert:

!) Sum-Sum Porridge

QTY	UNIT	INGREDIENT (4 servings)

120	g	Rice flour
525	ml	Coconut Milk
2	cup	Palm Sugar
½	tsp	Sllt
1	nos	Pandan's Leaf
1	cup	Water

Procedures:

Sum-sum

* Use non-stick pan. With low heat, mix the flour rice and coconut milk.

* Cook until the mixture dissolve and thick.

Palm Sugar Syrup

* Caramelize the sugar.

* Add water and pandan's leaf.

* Stir until viscous.

* For serving, Cut the sum-sum into small bite. Serve with the palm sugar syrup.

2) Wedang Ronde (Peanut filled sticky rice dumplings with ginger sauce)

QTY	UNIT	INGREDIENT (6 servings)
		Dumpling
150	g	Sticky Rice FLour
1	tsp	Salt
130	ml	Water
		Food Colouring of Your Choice

		Filling
100	g	Peanuts
75	g	Sugar
25	g	Sesame Seeds
¼	g	Salt
2	tbs	Warm Water

		Ginger Sauce
1	l	Water
100	g	Ginger (sliced)
2	stalk	Lemongrass (smashed)
1	tsp	Pandan's Extract
175	g	Sugar

Procedures:

* Put all the filling ingredients in a food processor and process until it's smooth enough (but coarser than peanut butter). Make small balls and set aside.

* Mix all the dumpling ingredients in a bowl, knead until it's mixed well, and smooth.

* Take one of the peanut filling; cover it with the dumpling dough. Keep making them until both the dough and the filling have gone.

* Boil some water in a pot, cook the dumplings in stages until all float, and cooked. Put the aside.

Assemble:

Put some of the dumplings and some dry roast peanuts into a bowl, pour the ginger sauce over while it's still hot.

Serve immediately.

Cocktail Party:

1) Rissoles ( Role Snacks with Chicken Ragout )

QTY	UNIT	INGREDIENT (15 servings)
		Filling
500	g	Chicken Breast (rub with lemon juice and wash with clean water)
500	g	Carrot (cut into small pieces)
500	g	Mushroom (cut into small pieces)
1	l	Milk
1	cup	Chopped Celery
2	cup	Wheat Flour (add milk until you get fluent mixture)
2	nos	Onion (chopped)
2	tsp	Salt
5	tsp	Sugar

		Sheets
1	kg	Wheat flour
2	l	Coconut Milk
3	tsp	Salt
3	nos	Eggs

		Dipping
1	nos	Egg (chopped)
2	plates	Bread Crumbs

Procedures:

* Take a pan for the pancake, smear it with oil, and make a sheet as if a pancake sheets, and you have to fill it right away with the ragout. Don't wait until cold; it's the most efficient and the fastest way to work.

* Doing this until the mix completely gone. Dipping it into the chopped eggs and then into the breadcrumbs, and baked it in the hot oil.

* Ready to serve.

2) Cucur Jawa

QTY	UNIT	INGREDIENT

300	g	Wheat Flour
300	g	Rice Flour
500	ml	Air Nira
500	ml	Cold water
1	Tsp	Salt

Procedures:

* Mix well the rice flour and wheat flour.

* Then, the mixture is added with cold water, "air nira" and salt.

* Leave for ½ hour.

* Take 1 table spoon of mixture and deep fry it. Repeat this step until there is no mixture is left.

* Fry until golden brown.

Product bakery:

1) Winko Babat (Grated Coconut Cake)

QTY	UNIT	INGREDIENT (12 servings)
3	cup	Glutinous Rice Flour
3	cup	Grated Coconut
1½	cup	Sugar
½	tsp	Salt
3	nose	Eggs (beaten)
1	tbs	Baking Powder
3	tbs	Vanilla sugar
½	cup	Water

Procedures:

* Mix all the ingredients together, and add some water until you get well mixture, not too thin and not too thick.

* Let it stand for ½ hour, pour it into the bake ware that has already been buttered first.

* Then bake it in the oven that has already warmed on 175 degree Celsius for 50 minutes.

2) Cara Biakng (Rice Flour Cake)

QTY	UNIT	INGREDIENT ( 10 servings)

350	g	Rice Flour
500	ml	Coconut Milk
175	g	Sugar
2	tbs	All purpose Flour
1	tsp	Food Coloring
2	tbs	Thick Coconut Milk

Procedures:

* Mix 150 ml coconut milk with 2 tablespoons rice flour. Add some sugar and cook on low fire until you get thick mixture. Set aside.

* Mix in the bowl the rest of the rice flour and all-purpose flour, and add bit by bit the rest of the coconut milk.

* Knead the dough until they mixed well, and let the dough stand for about 50 or 60 minutes.

* Take about 100-200 gram out of the mixture, add some food coloring as you like, and set aside.

* Prepare the pan (use muffins baking pan). Preheat the muffin pan for about 15 minutes before you add some mixture in it.

* After 15 minutes, fill them with the mixture for about 2/3 parts, and add some coloring mixture.

* Serve hot.

HEALTH BENEFITS OF MAIN INGREDIENTS

For Javanese dishes, the ingredients and food preparations have a similarity with other Malay's ethnic. But have some ingredients have a significant in Javanese cuisine like Tempe. Other spice and herbs used are same with others Malay ethnics in food preparations.

Main Ingredients:

Spice and Herbs

Cekur

- Cekur's rhizome tea is used as tonic, which is instantly reduced fever and indigestion.

- Cekur's root s used to treat food poisoning and ulcers in mouth.

- Being exposed to the vapors and smoke of this combination (or wild galangal by itself) when burned as an incense is thought to increase energy and overcome exhaustion, melancholy, and sadness.

- Cekur's rhizome is used with other medicine herbs like "Jerangau" to treat malaria.

- A tea of the leaves is employed for sore throat, swellings, rheumatism, and eye infections.

- Cekur's leaves are chewed to cure sore throat and cough.

- Women after childbirth using Cekur's rhizome to warm the tummy, swollen and numb muscles.

- Cekur's rhizome is used to treat toothache, asthma, cough, and nausea.

Shallot:

- Shallot s is a bulb of plant, and the top leafy part is always been thrown a ways. Shallot is same family with onion and leek, but shallot is sweeter than onion and leek.

- Shallot contains high of vitamin C, potassium, fiber, folic acid, calcium, iron, and it is a good source of protein.

- Shallot can help liver to eliminate toxin from the body.

- Shallots also have an ability to thin the blood and production of prostaglandins

- Shallot also contains two types of sulphur compound. Allyropyldisulphine (APDS) and flavoniods such as quercetin. Flavonoid can reduce developing of cancer, heart disease, diabetes, and have antibacterial properties.

- Shallot contains saponins, which can inhibit and kill the cancer cells in the body.

Garlic:

- Garlic is a member of the lily or Allium family. It arranged in a head, which is call as bulb, averaging about 2 inches in height and diameter consisting of numerous small separate cloves.

- Garlic is rich in variety of powerful sulphur-containing compounds, such as thiosulfinates , sulfoxide, and dithiins.

- Garlic is source of many nutrients like manganese, vitamin B6, vitamin C and selenium.

- Becouse garlic is a good source of vitamin C, it have body's primary antioxidant defender in all aqueous (water-soluble) areas, such as the blood stream.

- Vitamin 6 in garlic may help prevent the heart disease via another mechanism that is by lowering levels of homocysteine because homocysteine can directly damage blood vessel walls.

- Lipoxygenase compound and cyclooxygenase compound in garlic can help reducing inflammation.

- Numerous sulphur compound and glutathione in garlic can act as antioxidants. They also have anti-carcinogenic properties.

Turmeric:

- Turmeric comes from the root of the Curcuma longa plant. It has a though brown skin and a deep orange flesh. Turmeric also has a peppery, warm and bitter flavor and a mold fragrance slightly reminiscent of orange and ginger.

- Turmeric have been use in the Chinese and Indian medicine as an anti-inflammatory agent to treat wide variety of conditions such as jaundice, menstrual difficulties, bloody urine, toothache, bruise and colic.

- Curcumin in turmeric, which is volatile oil that is yellow and orange pigments of turmeric have a very powerful antioxidant effects.

- As an antioxidant (curcumin), it is able to neutralize free radical that is the chemicals that can travel through the body and cause great amount of damage to healthy cell and cell membranes.

Lemongrass:

- Lemongrass is a tropical grass having the scent of lemon. Lemongrass also called citronella and is extensively used in aromatherapy and oil treatment. It also use in cooking as food enhancer.

- Lemongrass has antimicrobial properties. Thus it can be used for preventing the bacterial, fungal, and viral infections. It protects the body both internally and externalyy from microbes infection.

- It laso have property of detoxifying the body by increasing the quantity and frequency of urination. Hence, our kidney, liver, pancreas, digestive track, bladder, and etc will clean by detoxifying ction because it remove unwanted toxic substances through the urine.

- Lemongrass helps food digestion and it gives relief from gastroenteritis. It is good remedy for those who have flactulence. It allows muscles in the abdominal region to relax, and allows the gas to move down.

- Lemongrass oil is an analgesic that can reduces the inflammation and the related pain. It is good to heal muscle pain, toothache, and joint pain.

Galangal:

- Galangal is a member of the rhizome family like turmeric and ginger.

- Galangal has properties of antioxidant and anti-inflammatory activities. It also has anti-cancer property.

- Galangal also helping in lowering the lipid in the body. Galangal extract could potently inhibit fatty-acid syntase.

- Volatile oil of galangal could enhance the skin permeation of 5-fluorouracil.

Coriander:

- Coriander also known as Dhania in India, and cilantro in America and some part of Europe.

- It is commonly use as garnish and decoration on the dishes.

- Coriander can be use to treat swelling, high cholesterol levels, diarrhea, mouth ulcers, anemia, digestion, menstrual disorder, small pox, eye care, conjunctivitis, skin disordered and blood sugar disorder.

- Some acid present in coriander such as linolic acid, oleic acid, palmitic acid, stearic acid, and ascorbic acid are very effective in reducing the cholesyrol levels in blood.

- Rich aroma of coriander due to it essential oils can be an excellent appetizer, and also can helps in proper secretion of enzymes and digestive juices in the stomach, stimulates digestion, and peristaltic motion. It is also helpful in treating anorexia.

Cinnamon:

- It is own of the oldest spice. To prepare it, the bark of the cinnamon tree is dried and rolled into cinnamon stick.

- The characteristic flavor and aroma of cinnamon comes from a compound in the essential oil of the bark called cinnamonaldehyde.

- Cinnamon has an effect on blood sugar, and it is beneficial for those who have type 2 diabetes.

- Cinnamon also has property to stop medication-resistant yeast infections.

- Cinnamon also has anti-clotting effect in blood

- Cinnamon is a great source of manganese, fiber, iron, and calcium.

Anise:

- Anise is an annual herb plant that grows up to eighteen inches in height. The fruit of anise is oblong shape and grayish white in color. It has been used in wide variety of medicinal as well as culinary uses.

- In the seventh century, the Roman was used Anise as a remedy for curing coughs and to control bad breath.

- Anise is known for it's digestive properties. Consuming anise seeds after meal may helps the process of digestion.

- Anise also has antimicrobial properties. The oil extracted from anise seeds is used as an expectorant. It relieves congestion by working on the secretary cells in the respiratory tract.

Star Anise:

- Star anise gets the name from its star shape. It licorice taste is similar to regular anise, but it is stronger.

- Star anise is used in Chinese medicine as a digestive aid and helps cure colic in baby.

- Shikimic acid, which is extracted from star anise, is able to fight avian influenza because it is chief ingredients in the antiviral Tamiflu drug.

Tamarind:

- Tamarind is a large, symmetrical spreading tree with small compound leaves, yellowish flowers with reddish streaks and fleshy, brown fruits. The seeds are dark brown and shiny. The fleshy fibrous pulp of the fruit is acidic. The pulp contains tartaric and other acids, sugars like invert - a broken up starch, and pectin. The pectin present in the pulp is of good quality.

- Tamarind pulp consist of moisture 20.9 percent, protein 3.1 percent, fat 0.1 percent, minerals 2.9 percent, fiber 5.6 percent and carbohydrates 67.4 percent. Its mineral and vitamin contents are calcium, iron, phosphorus, carotene, riboflavin, niacin and vitamin C.

- Pulp of the tamarind fruit is rich in vitamin C, and it is effective in preventing and treating scurvy. It is significant that tamarind does not lose its anti-scorbutic property on drying as in case of other fruits and vegetables.

- Gargle of tamarind water is good in curing sore throat.

- Pulp of ripe fruit can be used in treatment of vomiting, flatulence, constipation, and indigestion.

- The fruit pulp also good used as antiseptic, cooling laxative, and anti-flatulent.

Kaffir lime's leaf:

- The kaffir lime is a typical double leaf joined which that lower part of the leaf is oval, and the upper part resembles a heart shape. If the leaf is still fresh, the leaf is shiny in appearance and is replete with essential oils.

- The leaf can use for dental health by rubbing the leaf on gums and teeth.

- The aroma of the kaffir lime's leaf due to it essential oil can use as aromatherapy, which can promote relaxing mode.

Chile Pepper ,dried:

- Substance content in chili peppers, which is call as capsaicin is, gives the pepper characteristic pungence, producing mild to intense spice when eaten. The hotter the chili pepper, the more capsaicin it contains.

- Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory process.

- Capsaicin in chili pepper also recognized as treatment for osteoarthritis pain.

- Reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing body ability to dissolve fibrin, a substance integral to the formation of blood clots.

- Helps lose weight. It is because all that heat we feel after eating hot chili peppers takes energy and calories to produce.

Black Peppers:

- Black pepper comes from the pepper plant, a smooth woody vine. It grows in hot and humid tropical climates.

- Black pepper is recognized as carminative, a substance that helps prevent the formation of intestinal gas.

- Black pepper has impressive antioxidant and antibacterial properties.

- It also p[promote healthy digestive tract.

- The outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn

Seafood:

Shrimps:

- A shrimp is low in calories and saturated fat. Therefore, it is good choice to have healthier meat protein.

- Shrimp is good source of protein and selenium. It also contains with vitamin D, vitamin B12, and good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper, and magnesium.

- Shrimp is have low fat content

- Shrimp also has anti-flammatory qualities that can helps reduce gum welling

- Vitamin D and vitamin B12 contents in shrimp are important for proper brain function and essential for the formation and maturation of blood cells.

Mackerel Fish:

- Mackerel contains omega-3 fatty acid, which is good for brain, and prevent cardiovascular diseases.

- Fish oil also stimulates blood circulation, and increase the breakdown of fibrin, a compound involved in clot and scar formation.

- Fish oil also helps reduce blood pressure levels.

Meat and Poultry:

Lamb:

- Lamb is the meant from young sheep that are less than one year old. This meat is tender and rich in selenium.

- Lamb is a good source of protein.

- Lamb also contains zinc, which is important for healthy immune function, wound healing, and normal cells division. Zinc also helps stabilize blood sugar level;s and body's metabolic rate. It also necessary for an optimal sense of smell and taste. A four-ounce serving of lamb contains 38.3% of the daily value for zinc.

- Lamb contains very little marbling (internal fat throughout the meat), as compared to other meats.

- Lamb also contains less saturated fat than other meat.

Beef:

- Beef is commonly referred to as animal meat and is extracted from domestic cattle.

- Beef is a good source of protein, sodium, cholesterol, vitamin 6, vitamin B12, zinc, iron, phosphorus, niacin, and selenium.

- Protein contents in beef are good in providing strength to the body and building muscles.

Egg:

- Eggs composed a yellow yolk and translucent white surrounded by a protective shell. In food chemistry, eggs have a function in coagulation, foaming, emulsification, and browning.

- Eggs are a good source of low-cost-high-quality of protein. We rely on animal and vegetable protein to supply us amino acids, and then our bodies will rearrange the nitrogen to create the pattern of amino acids that our bodies required.

- Eggs also are a good source of choline. Although our bodies can produce some choline, but it cannot make enough choline to make up for an inadequate supply in our diets, and choline deficiency can also cause deficiency of another B vitamin that important for health, that is folic acid.

- Choline is a key component of many fat-containing structures in cell membranes, whose flexibility and integrity depend on adequate supplies of choline. Two fat-like molecules in the brain, that are phosphatidylcholine and sphingomyelin, account for an unusually high percentage of the brain's total mass, so choline is particularly important for brain function and health.

Vegetable, fruit, and Legume:

Coconut Flesh:

- One of tropical fruit that is rich with protein. Coconut meat is good to kill the intestinal parasites that we get from eating infected foods.

- Organic iodine content in coconut's helps in prevent simple goiter.

- It is good bogy builder, and it is recommended for building up body muscles of thin and emaciated individuals.

- It is good for constipation and for any build-up of gas in stomach and intestinal tract.

Coconut Milk:

- Coconut milk is used for treat sore throat and relieving stomach ulcers.

Coconut Water:

- Coconut water is good for kidney and urinary bladder problems.

Jackfruit:

- Jackfruit is belong to the mulberry family. Mainly found in tropical conditions.

- Jackfruit helps in lowering blood pressure because it is rich content of potassium.

- Phytonutrients in jackfruit have health benefits like anti-cancer and antithypertensive.

- Jackfruit also has properties of anti-aging, anti-cancer, and anti-ulcer.

Kaffir Lime:

- Kaffir Lime or Citrus hystrix or Citrus amblycarpa belongs is a type of lime native to Thailand, Indonesia and Malaysia It is popularly known as makrut in Thailand and limau purut in some regions of Southeast Asia. Kaffir Lime has a bumpy fruit with a rough skin Open it and it resembles a sweet lime, except that it's not so sweet Bitter in taste, it is often pickled in particular Indian cultures

- The juice of this fruit is good for healthy gum.

- The skin of kaffir lime is used as digestive tonic and blood purifiers.

Peanut:

- Peanut as most of us do not know came from a legume family (and not in the nut family) just like a bean or pea.

- Peanut is good source of protein, which is good diet for those people engaged In body-building, and good for those people who are underweight and weak.

- Coenzyme Q10 in peanut is good in protects heart during the period of lack of oxygen. Example in high altitudes and clogged arteries.

- Peanut contains of high concentration t of antioxidant polyphenols.

- High niacin content in peanut helps in the recovery of cells damage. It provides protection against Alzheimer's disease and age-related cognitive problem.

- Vitamin E in peanut is a powerful antioxidant that can reduce a risk of cancer and cardiovascular diseases.

- Rich content of calcium in peanut may promote healthy bones.

- Peanut contains high of bioflavonoid resratrol, which is believed have a significant in improving blood flow in the brain by as much 30%, thus reducing the risk of stroke.

- Peanut contain iron which is essential for the correct functioning of red blood cells

- .Peanut also helps to accelerate the growth of male and female hormones.

Tempe:

- Temppeh is made by culturing and controlled fermentation process that binds soybeans into cake form.

- Tempeh has higher contents of protein, dietary fiber, and vitamin.

- High fiber content in tempeh promote healthy digestive tract as well as preventing many chronics diseases.

- Tempeh contains natural antibiotics. Rhizopus moulds produces natural, heat-stable antibiotic agents against some disease-causing organism.

- Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mould predigests a large portion of the basic nutrients.

- Tempeh is low in sodium. Therefore, it is good for people in low sodium diets.

Papaya:

- Papaya is good source of the proteolytic enzymes. These chemicals enable the digestion of protein.Papain, which is the most important enzyme in the papaya, is extracted and dried as a powder for use to aid digestion.

- Papaya contains arginine, which is known to be essential for male fertility and carpain, an enzyme thought to be good for the heart.The skin of the papaya is a first class external treatment for skin wounds and places that do not heal quickly. The pulp from the juicer can be used for this and as a poultice.

References:

* Makanan Hidangan,. (2009). Published by Portal Rasmi Kerajaan Negeri Jhor Darul Ta'zim. Retrieved from http://www.johordt.gov.my/pelancongan/page/makanan_dan_hidangan

* What are the health benefits of tempeh?(2010). Published by Tempeh Info. Retrieved from http://www.tempeh.info/health/tempehhealth.php

* Galangal Nutritional Values and Health Benefits. (2010). Published by Zhion.Com, Knowledge has Advantages. Retrieved from http://www.zhion.com/herb/Galangal.html

* Aparup Mukherjee (2010). Health Benefits of Coriander. Published by Organic Fact. Retrieved from http://www.organicfacts.net/organic-food/

* Health Benefits of Clove oil. (2010). Published by Organic Fact. Retrieved from http://www.organicfacts.net/organic-oils/natural-essential-oils/health-benefits-of-clove-oil.html

* 10 Health Benefits of Cinnamon. (2010). Published by Eat This!. Retrieved from http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html

* Rhonda Parkinson. (2010). Star Anise. Published by About.Com: Chinese Food. Retrieved from http://chinesefood.about.com/od/chinesefoodglossary1/g/star_anise.htm

* Hannah Green. (2010). The Health Benefits of Star Anise. Published by The Herbal Resource. Retrieved from http://www.herbal-supplement-resource.com/anise-benefits.html

* Benefits of Jackfruit. (2010). Published by Iloveindia.com. Retrieved from http://lifestyle.iloveindia.com/lounge/benefits-of-jackfruit-1926.html

* Len7288.(2009). Health Benefit s of Coconut 67. Published by HubPages . Retrieved from http://hubpages.com/hub/Health_Benefits_of_Coconut.

* Writing4Angels. (2009). Beef: Health Benefits and Nutritional Facts. Published by RepHresh. Retrieved from http://healthmad.com/nutrition/beef-health-benefits-and-nutritional-facts/

* Pat. (2009). Health Benefits Of Chicken And Cholesterol Levels In Chicken. Published by Diet, Nutrition, Exercise for a Healthy Life. Retrieved from http://www.diethealthclub.com/blog/diet-profile/health-benefits-of-chicken.html

* Len7288.(2009). Health Benefit s of Shrimps 80. Published by HubPages . Retrieved from http://hubpages.com/hub/Health-Benefits-of-Shrimp

* Len7288.(2009). Health Benefit s of Lamb Meat 79. Published by HubPages . Retrieved from http://hubpages.com/hub/Health-Benefits-of-Lamb

* Mackerel Means Health!. (2008). Food and Drink, S&B. Retrieved from http://www.getreading.co.uk/lifestyle/food_and_drink/s/2030678_mackerel_means_health

* Kaffir Lime/ Citrus Hystrix. (2010). Published by Home Remedies. Retrieved from http://www.home-remedies-for-you.com/herbs/benefits-of-kaffir-lime.html

* Len7288.(2009). Health Benefit s of Peanuts. Published by HubPages . Retrieved from http://hubpages.com/hub/The-Health-Benefits-of-Peanuts

* Tamarind-Medical Properties and Benefits. (2010). Published by Home-Remedies-Guide_.com. Retrieved from http:\masak\Tamarind Medicinal Properties of Tamarind Imli Tamarindus Indica.mht

Foods in Malaysia

Introduction

Standard Recipes or Javanese Dishes

QTY

UNIT

QTY

UNIT

INGREDIENT (4 servings)

QTY

UNIT

INGREDIENT (4 servings)

QTY

UNIT

INGREDIENT

QTY

UNIT

INGREDIENT (12 servings)

QTY

UNIT

INGREDIENT ( 10 servings)

HEALTH BENEFITS OF MAIN INGREDIENTS

Main Ingredients:

Spice and Herbs

Cekur

Shallot:

Garlic:

Turmeric:

Lemongrass:

Galangal:

Anise:

Star Anise:

Tamarind:

Kaffir lime's leaf:

Chile Pepper ,dried:

Black Peppers:

Seafood:

Shrimps:

Mackerel Fish:

Meat and Poultry:

Lamb:

Beef:

Egg:

Vegetable, fruit, and Legume:

Coconut Flesh:

Coconut Milk:

Coconut Water:

Jackfruit:

Kaffir Lime:

Peanut:

Tempe:

Papaya:

References: