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Malezyalı Tarifler

Laksa, nasi lemak, char kway teow — Malay, Çin ve Hint lezzetlerinin canlı bir birleşimi.

102yemek tarifleri

20Easy

55Medium

27Hard

Malezyalı Mutfağı Hakkında

Malezya mutfağı, Malacca Boğazı üzerinden yüzyıllar boyunca süren ticaretle Malay, Çin ve Hint mutfakları arasında gerçekleşen üç yönlü bir sohbettir. Malay mutfağında hindistancevizi sütlü köriler, sambal biber salçaları ve muz yapraklarında ızgara balık bulunur; Çinli yerleşimciler wok tekniği, erişte ve char siu'yu getirdiler; Tamil Müslüman (mamak) aşçıları, roti canai ve tarik servis eden 24 saat açık tezgahlar oluşturdu. Malacca ve Penang'daki Çin-Malay evliliklerinden doğan Peranakan (Nyonya) mutfağı, hepsini laksalarda ve zengin kapitan körilerinde birleştirdi.

Bölgesel kimlik derinlere uzanır. Penang, demirhindi ekşili uskumru eriştesi çorbası olan assam laksa ve yüksek kömür ısısında kızartılmış char kway teow ile ünlüdür. Doğu kıyısındaki Kelantan ve Terengganu eyaletleri daha tatlı, daha mavi yiyecekler pişiriyor; kelimenin tam anlamıyla nasi kerabu örneğinde, kelebek bezelye çiçekleriyle renklendirilmiş pirinç. Borneo'daki Sarawak laksa, yarımadadaki herhangi bir şeyden farklı olarak sambal ve hindistancevizi suyu kullanıyor. Nasi lemak, samballı hindistancevizi pilavı, kızarmış hamsi, yer fıstığı ve yumurta, kahvaltıda tüm ülkeyi birleştiriyor.

Evde yemek pişirme, arpacık soğanı, sarımsak, biber, limon otu, havlıcan ve zerdeçaldan oluşan dövülmüş bir hamur olan rempah ile başlar ve sıvı içeri girmeden önce parçalanıp kızarmış kokusu (tumis aşaması) gelene kadar yağda yavaşça kızartılır. Belacan, fermente karides ezmesi, samballara lezzetli derinliklerini verir. Çoğu evde paralel çalışan bir wok, granit havan tokmağı ve pirinç ocağı bulunur ve seyyar tezgahlarda dışarıda yemek yemek, evde yemek pişirmek kadar rutindir.

Rempah ve Tumis

Arpacık soğanı, kırmızı biber, limon otu ve havlıcadan oluşan dövülerek baharat macunları, yağ ayrılana kadar kızartılır; bu, Malay körilerinin temel tekniğidir.

Sambal ve Belacan

Kızartılmış fermente karides ezmesi üzerine yapılan biber ezmeleri, nasi lemak'tan tavada kızartılmış su ıspanağına (kangkung belacan) kadar her şeyi baharatlandırır.

Nasi Lemak

Sambal, kızarmış hamsi, kavrulmuş fıstık, salatalık ve haşlanmış yumurta ile Hindistan cevizi ve pandan pilavı - Malezya'nın ulusal kahvaltısı.

Laksa Ailesi

Penang'ın demirhindi-ekşi assam laksasından hindistancevizi açısından zengin körili laksa ve Sarawak'ın kendi melezine kadar uzanan bölgesel erişte çorbaları.

Mamak ve Hawker Kültürü

Hint-Müslüman tezgahları roti canai, mee goreng ve günün her saati tarik çekerek Malezya'nın sosyal yaşamının temelini oluşturuyor.

Hindistan Cevizi Sütü ve Pandan

Santan, rendang ve körileri zenginleştirirken, pandan parfümlü pilav ve kuih ve cendol gibi tatlıları bırakır.

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35 min350 calEasy

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Malaysian Beef Rendang

Slow-cooked beef in a deeply spiced coconut paste until the sauce is completely absorbed and the meat is tender, dark and intensely flavoured.

210 min520 calHard

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Char Kuey Teow

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25 min540 calHard

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Roti Canai with Dhal Curry

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50 min490 calMedium

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70 min680 calMedium

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100 min480 calHard

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Malaysian slow-cooked dry beef rendang with lemongrass, galangal and coconut — one of the great dishes of Southeast Asia.

220 min520 calHard

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Malaysian wok-fried flat rice noodles with prawns, Chinese sausage, bean sprouts and soy — street food perfection.

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Penang Char Koay Teow (Stir-Fried Flat Noodles)

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68 min323 calEasy

★4.6(8,001)

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55 min520 calMedium

★4.6(38)

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Malaysian Bak Kut Teh (Herbal Pork Rib Soup)

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110 min420 calMedium

★4.5(28)

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Rendang Ayam (Malaysian Chicken Rendang)

Chicken simmered slowly in a spiced coconut milk sauce until thick and deeply caramelized, a faster cousin to beef rendang.

85 min520 calMedium

★4.6(32)

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35 min520 calMedium

★4.6(40)

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20 min160 calEasy

★4.3(19)

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Ayam Percik (Malaysian Grilled Coconut Chicken)

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285 min480 calMedium

★4.5(27)

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35 min260 calEasy

★4.3(20)

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80 min420 calMedium

★4.6(34)

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45 min320 calMedium

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65 min480 calMedium

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255 min480 calEasy

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255 min520 calMedium

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55 min320 calMedium

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50 min320 calMedium

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40 min260 calEasy

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50 min220 calMedium

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70 min340 calMedium

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51 min535 calHard

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54 min416 calEasy

★4.6(51)

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Silky Malaysian chicken rice porridge topped with fresh mint, crispy shallots, and shredded chicken.

57 min397 calMedium

★4.2(49)

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Malaysian grilled fish marinated in a fragrant spice paste, finished with a bright lemon-pepper crust.

60 min519 calHard

★4.3(19)

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Flaky Malaysian curry puffs filled with spiced potato and deeply caramelized onion.

66 min515 calMedium

★4.3(75)

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A vibrant Malaysian herb salad with shredded vegetables, toasted coconut, and a spicy-tangy dressing.

69 min213 calHard

★4.6(26)

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Small, golden Malaysian rice flour cakes with a savory black pepper twist on the classic sweet snack.

59 min258 calEasy

★4.3(53)

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Malaysian-style wonton soup in a broth balanced with sweetness and chili heat.

62 min384 calMedium

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65 min485 calHard

★4.2(33)

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A fragrant Malaysian coconut vegetable curry brightened with saffron and a finish of fresh herbs.

68 min576 calEasy

★4.2(82)

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71 min290 calMedium

★4.6(44)

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40 min480 calMedium

★4.6(54)

Yenisnack

Malaysian Roti Canai with Mint Yogurt Dip

Flaky, layered flatbread pan-fried until crisp, served with a cooling mint yogurt dip.

60 min420 calHard

★4.5(45)

Yenilunch

Malaysian Nasi Ulam (Herb Rice) Bowl

Fragrant rice tossed with a dozen fresh herbs, toasted coconut and sambal, a traditional Malay herb rice.

45 min360 calMedium

★4.5(34)

Yenidinner

Malaysian Curry Fish Head Rice Bowl

Fish simmered in a rich, spiced tomato-curry sauce, served over rice, inspired by Malaysian curry fish head.

70 min480 calHard

★4.6(49)

Yenidinner

Malaysian Dhal Curry with Mint Yogurt

A golden, coconut-enriched lentil dhal spiced with curry leaves and mustard seeds, cooled with mint yogurt.

50 min320 calEasy

★4.5(40)

Yenidinner

Malaysian-Style Stuffed Peppers with Sambal Rice and Basil

Bell peppers stuffed with spicy sambal fried rice and fresh basil, baked until tender.

65 min380 calMedium

★4.4(33)

Yenidinner

Malaysian Chicken Rendang-Style Casserole with Tomato

A baked chicken casserole simmered in a spiced coconut rendang paste with tomato, low and slow until tender.

120 min560 calHard

★4.6(44)

Yenidinner

Malaysian Satay-Spiced Chicken Burger with Mint Yogurt

A juicy chicken burger seasoned with satay spices, topped with a cooling mint yogurt sauce.

40 min440 calEasy

★4.5(38)

Yenidessert

Malaysian Sago Gula Melaka Pudding

Chewy sago pearls in coconut cream, drizzled with dark palm sugar syrup, a beloved Malaysian dessert.

45 min280 calMedium

★4.6(47)

Yenidinner

Malaysian Chicken Curry Kapitan with Curry Leaves

A fragrant, coconut-rich chicken curry with curry leaves and lemongrass, a Nyonya holiday classic.

80 min520 calHard

★4.6(51)

Malezyalı Yemek Pişirme SSS

Malezya mutfağı neyle tanınır?▾

Malezya, nasi lemak, dana rendang, fıstık soslu satay, char kway teow, roti canai ve bütün bir laksa şehriye çorbası ailesiyle tanınır. İmzası tarihin birleşimidir: Malezya hindistancevizi ve kırmızı biber yemekleri, Çin wok yemekleri, Hint ekmekleri ve körileri her sokakta bir arada bulunur; seyyar satıcılar ve mamak tezgahları yan yana hizmet verir.

Malezya ve Endonezya yemekleri arasındaki fark nedir?▾

Bu iki ortak Malay kökü (rendang, satay ve sambal her ikisinde de mevcut) ancak Malezya yemekleri daha ağır Çin ve Güney Hindistan etkisi gösteriyor ve char kway teow, Hokkien mee ve roti canai gibi Endonezya'da eşdeğeri olmayan yemekler üretiyor. Endonezya yemeklerinde tatlı soya sosu (kecap manis) çok daha fazla kullanılırken, Malezya sambalları belacan karides ezmesi ve demirhindi ekşisine dayanır.

Malezya yemeği çok baharatlı mıdır?▾

Orta derecede baharatlıdır, ancak nadiren cezalandırıcıdır. Sambal ısının çoğunu sağlar ve genellikle yan tarafta servis edilir, böylece dozu kontrol edersiniz. Assam laksa ve ayam masak merah gibi yemekler gerçek acı biber sıcaklığını taşırken, rendang, satay, roti canai ve Hainan usulü tavuklu pilav hafiftir. Hindistan cevizi sütü mutfağın her yerinde ısınır.

Yeni başlayan biri ilk önce hangi Malezya yemeğini pişirmeli?▾

Nasi lemak en iyi giriş noktasıdır: Hindistan cevizi pirinci, hindistancevizi sütünde pandan ve tuzla pişirilen pirinçtir ve sambal, koyulaşana kadar kızartılmış, harmanlanmış biber-arpacık soğanıdır. Mağazadan satın alınan veya basit ev yapımı rempahlı tavuk köri iyi bir ikinci seçenektir. Rendang pratik yapmayı ödüllendirir ancak iki ila üç saatlik yavaş azaltma talep eder.

Malezya yemekleri için hangi kiler zımbalarına ihtiyacım var?▾

Stok belacan (fermente karides ezmesi), kurutulmuş biber, hindistancevizi sütü, demirhindi posası, palmiye şekeri (gula melaka), limon otu, havlıcan, zerdeçal, kandil veya macadamias ve kecap manis. Taze arpacık soğanı, sarımsak, zencefil ve pandan yaprakları rempah araç setini tamamlıyor. Yasemin pirinci, pirinç eriştesi ve taze sarı erişte, çoğu klasik yemek için karbonhidrat tabanını kaplar.