Talk:Cuisine of Malaysia

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Contents

[edit] Nasi Lemak

So is it a Nyonya food or a Malay food?--Malbear 10:31, 29 Nov 2004 (UTC)

Even the name is Malay, how can it be a Nyonya food! U sotong kaa??

[edit] Disputed

[edit] Eat Out

"Traditionally, Malays do not "eat out", preferring home-cooked meals."

Removed this as there is no basis for this claim. No group of people eat out ALL the time. also doubt relevance. --Malbear 07:52, 23 Sep 2004 (UTC)

[edit] Tosai

or tosai, which are thin Indian crepes originating from South India.

Removed as this is an Indian food from Indian and not malaysia.--Malbear 07:52, 23 Sep 2004 (UTC)

[edit] Original names please

"Some other notable dishes include fried soybean curd in peanut sauce, fiery curry prawns and spiced curried meat in coconut marinade."

Removed. Please add original names. Preferably add a small blurb.--Malbear 07:52, 23 Sep 2004 (UTC)

[edit] Prawn noodles

  • prawn noodles, a meal of thin yellow noodles served in a soup made from boiled prawns, chilli and fried onions with slices of steamed pork and prawns, steam chicken served with broken rice balls

Removed, please check if prawn noodles has broken rice balls and then add it back

[edit] Nasi Dagang

Where is nasi dagang???

[edit] Wantan Mee OR Wanton Mee?

Wanton means Immoral. (see http://dictionary.reference.com/browse/wanton)

[edit] Tong Sui - Drink or Custard?

The description here indicates that Tong Sui is a drink, but the link from it indicates that it's a custard dessert. Please clarify? -- irrevenant [ talk ] 10:30, 21 March 2007 (UTC)

I did not write this one but I know Tong Sui is variety (15 types ++) and are serve in bowl. I can drink it directly from the bowl, I can use spoon, I can also bite the beans, it is ok to drink and eat. L joo 20:20, 22 March 2007 (UTC)

[edit] Renaming this as "Malaysian cuisine"

Well MOST other cuisines are named that way (eg. French cuisine, European cuisine). Might as well rename this for a more uniform style? — Yurei-eggtart 12:26, 6 October 2007 (UTC)

[edit] Need help with photo

Can editors skilled in Malaysian cuisine help with this? I want to determine if this photo is kompyang. Thank you, Badagnani 17:41, 11 October 2007 (UTC)

[edit] katchang idju

I'm probably spelling it wrong, but what of these little green beans? The only net reference I can find is at www.fepow-community.org.uk/monthly_Revue/html/food.htm+katchang+idju . Chris 08:27, 11 November 2007 (UTC)

The link doesn't work. What is the species of the beans? Are they mung beans? Badagnani 08:31, 11 November 2007 (UTC)
See id:Kacang_hijau. Badagnani 08:32, 11 November 2007 (UTC)

[edit] Article will grow unwieldly

This is just my opinion. The current form of the article tries to present a unified summary of Malaysian cuisine with long lists of culture-specific food for each major races. Unfortunately for this article (but fortunately for us Malaysians), these lists will eventually grow to be very long as more items are added. My suggestions are to include more information on the historical and cultural background of Malaysian cuisine such as the influence of Indian and Arab traders, Portugese (chilli, tomatoes) Dutch(?) and British colonials, Chinese (Peranakan and British-introduced) and South Indian (Tamil). What are the common spices used, cooking techniques, cultural significance etc.? The long lists should be culled and instead moved to new articles named "Malay Cuisine" or "Malaysian-Chinese Cuisine" etc. We cannot compare Malaysian Cuisine to French Cuisine as although there is a degree of intermixing between the cuisines of the various races, there are still distinct differences between them, in contrast to French cuisine that has a more unified style. Note that I am not trying to imply any racial ideologies or that Malaysian Chinese and Indians are not "Malaysian". This is just to streamline the article and provide a starting point for people interested in Malaysian cuisine. Just my two cents. I have not made any changes to the article. —Preceding unsigned comment added by 222.154.161.31 (talk) 10:45, 20 March 2008 (UTC)