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Kelantan
Kelantanese cuisine is the cuisine of the people of Kelantan in the northeast region of Malaysia. It is one of the most well-known cuisines from Malaysia. The Kelantanese cuisine is heavily influenced by Malay cuisine and Thai cuisine. Kelantanese dishes are well-known for its extensive use of gula Melaka, coconut milk, pandan, and kerisik.

Dishes
Due to its history with Thailand, dishes and imported ingredients from Thailand are also incorporated into Kelantanese cuisine. Nevertheless, there are dishes which have developed through the rich culture of the Kelantanese themselves, such as:

Rice Dishes
 * Khao Yam A rice dish that evolved from Nasi Kerabu. The dish uses a combination of local rice and Thai rice as the Thai rice have high viscosity.
 * Nasi Berlauk A rice dish served with fish or chicken and vegetables cooked with turmeric and galangal infused yellow gravy. Usually eaten as breakfast in Kelantan.
 * Nasi Kak Wok A rice dish served with fried chicken that been cut into small pieces with gravy curry sauce.
 * Nasi Dagang A rice dish consists of white rice and brown glutinous rice that is cooked with coconut milk, blended onions, garlic and some spices (such as fenugreek). The dish is usually complemented with fish or chicken curry, together with a mild brown sugared sambal.
 * Nasi Kerabu A rice salad, usually is blue after the flower used as a colouring in the recipe. The dish is served with kerabu and sambal. It is also served with keropok, salted egg, solok lada, and pickled garlic as well as budu.
 * Nasi Tumpang A rice dish packed in a cone-shaped banana leaf. The dish consists of an omelette, meat floss, chicken and/or shrimp curry and sweet gravy. It is traditionally meant for travellers.
 * Nasi Ulam A rice dish served with a variety of raw vegetables and is one of the healthier dishes found in Malay cuisine. all eaten specifically with budu -

Noodle dishes
 * Laksa Kelantan/ Laksam A noodle dish served with gravy and vegetables. The main ingredient is fish flesh. Laksam is another version, that uses thicker noodles. Laksa Kelantan or Laksam is served with ulam similar to that in Nasi Kerabu, with a pinch of salt and belacan.
 * Maggi Ketam
 * Mi Celup

Main dishes
 * Percik A coconut milk barbecue sauce dish
 * Ayam Percik Wood-fire broiled chicken dressed with sweet coconut gravy. Ayam golek/ayam percik is eaten with white rice in major family dishes and is served during feasts.
 * Solok A type of food stuffed with coconut and fish batter and boiled with a little coconut milk.
 * Solok Lada A type of food made from large (green) peppers stuffed with coconut and fish batter and boiled with a little coconut milk. It is usually eaten with kerabu rice.
 * Solok Ikan A type of food made from fish stuffed with coconut and fish batter and boiled with a little coconut milk.
 * Teresek
 * Gulai A type of curry that could be made from various ingredients; meats, fish or vegetables.
 * Gulai Ayam Chicken cooked in a curry-like coconut milk soup.
 * Gulai Kawah
 * Gulai Ikan Fish cooked in a curry-like coconut milk soup.
 * Singgang dishes (fish, etc.) boiled and salted
 * Lawar minced meat or fish (sliced) finely
 * Kerutup
 * Rendang beef stewed in spicy coconut milk and chilli gravy, cooked well until dried.
 * Tom Yum hot & sour soup with meat.
 * Pulut
 * Pulut Gaul Nyor
 * Pulut Pagi
 * Etok Salai
 * Ketupat Sotong

Salad
 * Colek Contrary to popular belief, Colek is not just a dipping sauce, but can also refer to a snack eaten with the sauce. Colek comes in various forms, including meaty cholek, colek ayam (chicken), colek perut (cow tripe), colek pelepong (cow or lamb lung; usually fried plain), and also a variety of colek buah (fruits; usually unmatured, thus crunchy and taste sour) such as colek pauh (mango).
 * Kerabu
 * Kerabu Betik Muda A green papaya salad with a salty, spicy, and sour taste. The main items in it are young, unripe papaya, soy sauce, groundnuts, fish sauce, lime juice, and chilies. These items are combined in a mortar, pounded with a pestle for few seconds and served. The salty and lime juicy taste is very popular. This light dish is widely available in regions with large numbers of ethnic Thais, such as Tumpat and Siamese wats.

Breads
 * Roti Titab

Condiments
 * Budu A salted (fermented) anchovy sauce eaten mainly as flavouring with rice, grilled fish and vegetables/salads (ulam). A bit of lime juice, hot chilis and shallots are added on for taste.
 * Colek manis A sweet, sour and very mildly hot version. This colek is different from other chili sauces because colek is very thin and rather sweet. This dipping sauce is used for chicken, and also goes well with shrimp, fish cake, spring roll, sausage, etc.
 * Tempoyak A fermented durian or fresh durian.

Snacks
 * Keropok These are Kelantanese crackers and can be made from fish, prawns or squid. The way they are made is similar to keropok gote, but after they are steamed or boiled and thinly sliced and dried for storage or further cooking.
 * Keropok lekor These are Kelantanese fish sausages of Terengganu origin. Made by combining fish flesh and sago or tapioca flour, keropok lekor is rolled into long firm sticks and then steamed or boiled. To enjoy it, one has to cut it into desired bite sized and deep fried. It is a popular schoolchildren's snack food.

Sweets and Desserts
 * Akok
 * Apam Kastard
 * Asam Gupal @ Senggupal
 * Bahulu
 * Bakar @ Beke
 * Cara
 * Bangkit
 * Belebat Ubi Stelo
 * Buah Peria
 * Buah Tanjung
 * Butir Nangka
 * Cek Mek
 * Gomok
 * Jala Mas
 * Ketayap
 * Ketupat
 * Koleh Kacang
 * Koleh Ubi Kayu
 * Kosu
 * Kuih Lapis
 * Lompat TIkam
 * Nekbak
 * Onde-Onde
 * Pulut Bakar A grilled sticky rice wrapped in a banana leaf,
 * Pulut Berinti
 * Pulut Pagi
 * Pulut Dakap
 * Pulut Panggang
 * Sekaya
 * Puteri Mandi
 * Putu Halba
 * Putu Mayam
 * Sagu
 * Sekaya is a steamed dessert with eggs and pandan leaves as its main ingredients. It's usually served with glutinous rice.
 * Seri Muka
 * Tahi itik
 * Tapai
 * Tepung Apam
 * Tepung Boko
 * Tepung Bungkus
 * Tepung Pelita
 * Tepung Serunai@Sunai
 * Tepung Ubi Kayu
 * Badak Berendam
 * Nasi Manis
 * Katur
 * Kuih Topi
 * Sira Labu

Kedah
Kedahan cuisine is the cuisine of the people of Kedah in the northwest region of Malaysia. It is one of the most well-known cuisines from Malaysia. Arab, Persian, and Indian traders influenced food in Kedah, although flavours have changed a lot their original forms. The combination of spices in Kedahan cuisine just as are commonly found in Indian and Arab cuisine.

Dishes

 * Bubur Asyura
 * Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
 * Gulai ayam, chicken curry.
 * Gulai Batang Pisang
 * Gulai Tulang Ikan Talang Masin, [ Salted Queenfish Fishbone Curry ]
 * Gulai kepala ikan, fish head curry.
 * Gulai Siam'
 * Kurma Kas Kas [ Poppy Seeds Korma ]
 * Laksa Kedah
 * Bihun Sup
 * Masamah Daging
 * Masak Lemak
 * Masal Lemak Putih
 * Nasi Daging
 * Nasi Lemuni
 * Sup Gamat
 * Pek Nga


 * Air Asam
 * Sambal Merah
 * Sambal Nyiok
 * Pekasam

Sweets and Desserts
 * Adei
 * Apom Lenggang
 * Bunga Pudak
 * Cucur Jawa
 * Cucur Peneram
 * Dangai
 * Engkak
 * Karas
 * Kuih Loyang
 * Gedung Chak
 * Lengat Pisang
 * Spera
 * Karipap
 * Ubi Telampong
 * Qasidah
 * Zulfa

Negeri Sembilan
Negeri Sembilanese cuisine is the cuisine of the people of Negeri Sembilan in the southwest region of Malaysia. It is one of the most well-known cuisines from Malaysia. Negeri Sembilanese cuisine is famous for its use of coconut milk and chilli. The cooking traditions in Negeri Sembilan demonstrate Minangkabau influences from Sumatra, with dishes cooked with coconut milk and heavy use of spice mixtures. Negeri Sembilanese people are known for their fondness of meat including offal. Almost all parts of the animal are used in Negeri Sembilan dishes.

In Negeri Sembilan, seafood is popular in the coastal district of Port Dickson, where most are grilled or fried with spicy chilli sauce or in curry gravy.

Dishes

 * Belut Goreng Fried eel.
 * Bulung Gadong Naduda Mashed cassava leaves cooked with smoked catfish.
 * Gulai A type of curry that could be made from various ingredients; fish, meats, prawn, chicken or vegetables, usually accompanied with a lot of spices.
 * Gulai Kambing Mutton or lamb gulai.
 * Ikan Bakar Grilled fish.
 * Jangek Thinly sliced and boiled buffalo's skin.
 * Jelatah Salad.
 * Kari Kepala Ikan Fish head curry.
 * Kerabu Various type of shoots flavoured and seasoned with coconut milk, salt, sugar, chilli peppers and lime.
 * Kerabu Jantung Banana blossom kerabu
 * Kerabu Timun dan Kerang Cucumber and cockles kerabu
 * Lawar Various type of unripe fruits flavoured and seasoned with coconut milk, salt, sugar, chilli peppers and lime.
 * Lawar Daging Finely sliced meat or fish lawar
 * Lawar Terung Brinjal stewed in coconut milk lawar
 * Lemang Glutinous rice cooked with coconut milk in a bamboo stem over an open fire.
 * Lempap A method of cooking where thinly sliced meat, small fish or even bees are wrapped in banana or turmeric leaf and pressed with a heavy object while slowly cook over a small fire.
 * Lempap Daging dan Hati Pressed meat and liver.
 * Martabak Roti Canai but layered, topped with minced meat, eggs, spices, onions, etc.
 * Masak Lemak Cili Api A type of curry that could be made from various ingredients; fish, meats, prawn, chicken or vegetables. Onions, lemongrass, turmeric and chillies are simmered in coconut milk.
 * Masak Lemak Putih A type of curry that could be made from various ingredients; fish, meats, prawn, chicken or vegetables. Similar to masak lemak cili api but without the extensive use of turmeric and chillies.
 * Paceri Nenas Pineaple chutney.
 * Pais A method of cooking where fish, shrimps, squid need to be grounded finely with grated coconut, salt and tamarind juice, wrapped in banana leaf and grilled.
 * Pekasam Pickled meat, fish, vegetables.
 * Pindang A type of curry that could be made from various freshwater fish served in thick gravy.
 * Rendang A dish consists of a various choice of fish, meats, prawn, chicken or vegetables stewed in coconut milk and chilli gravy, cooked well until dried.
 * Rendang Belalang A grasshopper rendang.
 * Rendang Cili Padi A type of rendang that could be made from various ingredients; fish, meats, prawn, chicken or vegetables. Onions, lemongrass, turmeric and chillies are simmered in coconut milk.
 * Rendang Pucuk Paku Vegetable ferns rendang.
 * Tempoyak Daun Kayu A dish consists of various thinly sliced leaves and herbaceous plant cooked in a thick rich tempoyak gravy.
 * Salai Smoked chicken, duck, beef, and fish that are frequently cooked in rendang and masak lemak cili api.
 * Panggang Perut Temensu Smoked tripe or large intestine of buffalo or cow.
 * Sambal A dish made from chillies and salt etc.
 * Sambal Ikan Sembilang Catfish sambal.
 * Sambal Udang Petai Prawn and sticky beans sambal.
 * Satay Tulang Jelebu Charcoal-grilled marinated satay, served with peanut sauce.
 * Singgang
 * Ubi-ubian Bakar Roasted sweet potatoes and yam is best eaten with grated coconut seasoned with salt and sugar.
 * Ulam certain vegetables, shoot, beans and fruits that are served uncooked.

Noodle Dishes

 * Beef Noodles
 * Curry Laksa A type of curry laksa that consists of shredded chicken, cockles, beansprouts, tofu puffs, hard-boiled egg, and a dollop of chilli paste.
 * Meehoon Sotong Noodle dish that consists of rice vermicelli in an abalone-flavoured soup, topped with pieces of fresh cuttlefish, slices of braised pork, and stalks of mustard greens.
 * Hakka Mee Noodle dish that consists of flat yellow noodles in light pork gravy, topped with minced pork and spring onions.
 * Yi Poh Mee Noodle dish that consists of thick lard greased noodles in thick, dark sauce, topped with minced pork and BBQ pork slices. It is served with a bowl of soup and sambal.

Condiments

 * Sambal Belacan Campur Bacang Sambal made from bacang and chillies.
 * Sambal Gesek Sambal made by pounding fried anchovies, chilli, onions, and garlic together and then fried until fragrant.
 * Sambal Kicap Sambal made from soy sauce and chillies.
 * sambal Tuk-tuk Sambal made from anchovies, lime and chillies.

Snacks, Sweets and Desserts

 * Apam Johol Made of wheat flour, sugar, brown sugar and breadcrumb. It is wrapped with rambai leaves and is best eaten with sambal.
 * Cucur Jawa
 * Emping
 * Wajik A diamond-shaped compressed sweet glutinous rice cake.
 * Kuih Goyang Rose-shaped brown cookies made of flour, rice flour, coconut milk, sugar and eggs.
 * Kuih Koci
 * Kuih Serabai Rice flour pancakes served with thick and sweet sauce.
 * Kuih Sopang Made of glutinous rice flour, banana and palm sugar with grated young coconut fillings. Can be fried or steamed. If steamed, coconut milk will be added.
 * Penganan A kind of cake made from glutinous flour, coconut milk and palm sugar.
 * Puteri Ayu
 * Puteri Mandi
 * Seremban Siew Pow A baked pastry bun with pork, chicken, curry chicken, or vegetable filling.
 * Tart Bangkahulu A tart made of flour, sugar, eggs and oil.
 * Wajik Kesirat Steamed glutinous rice with dark brown sugar and coconut milk.

Drinks

 * Air Janda Pulang A coconut water with added palm sugar.
 * Air Selasih
 * Cendol Balik Sawah
 * Cendol Sagu Rumbia Cendol that uses sago.

Johor
Johorean cuisine is the cuisine of the people of Johor in the southern region of Malaysia. It is one of the most well-known cuisines from Malaysia. The cooking traditions in Johor demonstrate Buginese, Javanese, Arab, Indian and Chinese influences. Due to its history with Indonesia, dishes from Indonesia are also absorbed into Johorean cuisine. Nevertheless, there are dishes which have developed through the rich culture of the Johorean themselves, such as:


 * Acar Rampai pulang hari
 * Asam Pedas A spicy and sour stew dish.
 * Ayam Ungkep
 * Bergedel Fried patties made of ground potatoes and minced meat.
 * Burasak A glutinous rice cake served with serundeng, rendang or peanut sauce.
 * Botok-botok A dish made from shredded coconut flesh mixed with vegetable or fish, and wrapped in banana leaf and steamed.
 * Cap Chai Stir-fried vegetable dish
 * Lontong Pressed rice cakes wrapped in banana leaf
 * Lontong Goreng Fried lontong
 * Lontong Kering Lontong eaten with serundeng, rendang or peanut sauce as well as stir-fried vegetables in coconut milk
 * Lontong Kuah Lodeh Lontong eaten with vegetables stewed in coconut milk
 * Ikan Masak Terutup
 * Ikan Panggang Kuali
 * Kacang pool
 * Kluang toasted buns
 * Kuzi Ayam
 * Martabak stuffed pancake or pan-fried bread, sometimes filled with beef and scallions. Usually served with sambals and acar.
 * Otak-otak
 * Telur pindang marbled eggs boiled with herbs and spices.
 * Tempeh, a meat substitute made from soy bean fermented with mold. It is a staple source of protein in Java and popular in the world as an excellent meat substitute for vegetarians.
 * Satay, skewered grilled meat is a common dish in Java. The Javanese variants are sate Tegal, sate Ambal, sate Solo, sate buntel, sate Madura, sate Ponorogo, etc.
 * Soto Ayam Compressed rice cake in thick chicken soup served bean sprouts, bergedil, fried soo hoon, groundnuts and shallots as well as Leaf celery, spring onions and a dollop of sambal kicap.
 * Sotong masak hitam
 * Nasi Ambeng A dish that consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, fried sambal, urap, bergedel, and serundeng.
 * Nasi Beriani Gam
 * Tauhu Bakar deep fried tofu prepared with some condiments, such as shrimp paste, sambal, fried shallots, mayonnaise or soy sauce.
 * Urap sayur, vegetables in spiced grated coconut dressing.
 * '''Roti Jala


 * Laksa Johor
 * Cathay laksa
 * Mee rebus Noodle dish consists of noodles, salt and egg, served with a tangy, spicy and sweet potato-based sauce.
 * Pontian wantan mee
 * Kway teow kia
 * "San lou" fried bee hoon
 * Mee bandung


 * Borongko
 * Pisang goreng (banana fritters)
 * Bubur Sum-sum white congee made from rice flour and eaten with brown sugar sauce.
 * Kacau Keledek
 * Kole kacang
 * Harissa
 * Lepat Loi
 * Pisang tiga serangkai
 * Kuih lopes
 * Rojak Petis
 * Rempeyek, deep-fried savoury Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peanut peyek.


 * Air Kathira
 * sambal kicap