Malaysian food from the Indian population is quite different from the Malay or Chinese cuisine. The Indians flavor
hot and spicy flavors. Their staple diet usually consists of either rice or bread (charpatti, tosai (thosai), parrata, puri). They eat this with various
curries. As in accordance with their Hindu beliefs, they do not eat beef.
The Malaysian food of the Indian population in the North-West part of
Malaysia, including Pangkor, can be categorized as Southern-Indian, Northern Indian and Indian Muslim (mamak). Along with the rest of the local cuisine, it
has evolved and assimilated according to society's preferences. Sometimes what is considered Indian food here, did not even originated from
India.
Usually Indian Malaysian food is sold at the various local stalls and often ordered with a glass of teh tarik. Teh Tarik literally means
"pulled tea". The tea is thick and frothy. The preparation involves passing the tea and milk from one big metal mug to the other with a "pour
and pull" action.
Where there is roti canai, there is bound to be murtabak. This is basically roti canai with stuffing of sardines or chicken
as the Indian Hindus do not eat beef. Murtabak with beef however can be obtained from stalls owned by Muslims.
Nobody really knows how
roti cana came about and would become some of the most popular of all Malaysian food. However, Penang can certainly lay claim to Indian mee (mee goreng or
kelinga mee). From Penang, these dishes spread out further over Malaysia and can be eaten in and around Pangkor. The best roti canai in the area however, is
not to be found in Pangkor but in Kampong Sitiawan at the riverside.
One could say the apart of nasi lemak, roti canai is probably the second
national Malaysian food.
Indian mee was first created by Indian sailors and port workers. It is a combination of Chinese fried noodles with prawn
fritters, potato, squid, taukua (bean curd, bean sprouts and lettuce). For more filling, an egg is usually scrambled into the mix. Mention North Indian food
and what comes to mind is tandoori chicken and naan bread. Both are cooked in clay oven called tandoori. Northern Indian food is found in air-conditioned
restaurants, richly decorated to reflect the Indian culture and Hindu tradition.
Ingredients as yoghurt's and ghee are liberally compared to
Southern Indian cuisine, which uses a lot of coconut milk and chilies. Even the staple diet is different, rice for the South, bread for the North.
Nevertheless, both are equally spicy and delicious. |
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