Hye guys today, we going to write our blog as you guys know this is one of our essigment in Proficieny English 1.This blog about Traditional food.As u guys know there are many types of nation in this Malaysia as Melayu,Chiniese and Indian.In the diffrent nation there are also have a different types of food.So,today we going to share about tradisonal food in the different nation.
Firstly we going to tell about indian food.Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. Next Chiniese food can be divided into many geographical areas, and each area has a distinct style of cooking. The ingredients used in the food are based on the natural agricultural products of the region.In Northern China, for example, wheat is eaten more than rice as a staple food. Food using wheat as its main ingredient, such as noodles and dumplings is prevalent there. China's Southern cuisine uses far more rice, with such staples as rice noodles and zongzi - sticky rice wrapped in leaves. Southern food, is typically more spicy, and many minorities eat chilies every day.Lastly,is about malaysian food,our food.Malaysian food is generally spicy.Dishes are not always necessarily chilli-hot per se, but there will always, at the least, be a chilli-based sambal on hand. Traditional Southeast Asian herbs and spices meet Indian, Middle Eastern and Chinese spices in Malaysian food, leading to fragrant combinations of coriander and cumin (the basis of many Malay curries) with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.As elsewhere in Asia, rice is an essential staple. Local or Thai rice is the most common, but Indian basmati is used in biryani dishes. Nasi lemak (‘fatty rice’), a dish of rice steamed with coconut milk and served with dried anchovies (ikan bilis), peanuts, hardboiled eggs, dried shrimp, cucumber and sambal, is considered Malaysia’s national dish and may be eaten for breakfast, lunch or dinner. It is often served with a choice of curries or a popular spicy meat stew (usually, though not always, beef) known as rendang. Noodles are another popular starch staple, as are Indian breads such as roti canai, idli, puri and dhosa, which are commonly eaten with breakfast.Simply put, Traditional Foods are foods consumed in the way our ancestors ate them. The basis of Traditional Foods is that the food you consume be as nutrient dense and nourishing as possible. Traditional Foods (TF) goes beyond just avoiding packaged and processed foods. It is about choosing the best food options available for your budget, individual chemistry & location and consuming it in a way that allows your body to extract the maximum nutrition from that item.
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| MALAYSIAN FOOD |
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| INDIAN FOOD |
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| CHINIESE FOOD |
!Haniem! !Sofia! !Mika! ~Group Assignment katanya~
