MALAY FOOD

Rendang is a traditional cuisine with beef as its main ingredient and is prepared with coconut mili, pepper, onion, tumeric leaf. purut lime leaves and kerisik. Rendang is best served as a side dish, where it is eaten with lemang, rice, yellow glutinous rice or tummeric glutinous rice, ketupat or rice flour, bread or food. most of the beef portion used to make rendang is the stem meat. Its soft, delicious taste. Rendang is very popular and is served as a meal on festive days like Aidilfitri and Aidiladha and is also perfomed at feats such as end of berzanji, weddings, caremony or circumcision caremonies, safe prayer feasts, birthday parties and so on. this cuisine is very populor among all communities in west sumatra., Indonesia as well as in Malaysia especially in Negeri Sembilan. Rendang Tok is famous in the state Negeri Perak.

Ketupat is a kind of dish made from rice or rice which is packed with coconut leaves and boiled in a famous pot in Malaysia, Indonesia and several other Southeast Asian countries. It is mentioned in Malay literature. Hikayat Indraputra, whose date was recorded as 1700, but  the story exists verbally before that date. ketupat type depens on the material used and the leaves used to make the package.Ketupat pulut is ketupat which uses glutinous rice as the base ingredient, while ketupat rice is made from rice usually wrapped with coconut leaves.

Lontong is indonesia and Malaysia specialties made from steaned rice after packing with banana leaves. Eggs are usually served with satay, rojak or goat goulash. although this meal is similar to ketupat, lontong is more commonly found in many indonesia and Malaysian food outlets as the way of making it is easier that making ketupat. on the contrary, ketupat is more often found on Hari Raya Aidilfitri. Lontong is green outside, while white is inside. Lontong is found in many areas in indonesia and Malaysia as a subtitute for while rice. Although these two are made of rice, lontong has peculiar smell.