Western Food | Best Malaysian Food

Western Food Introduction

Posted on Sunday, 26th October 2008 by Admin

With the growth of economic, Western food restaurant basically would exist in big city of Malaysia. Most of them are set up in a country theme such as French, Mexico, Italy.

A lot of Western food in Malaysia are those foods from western but cannot classified by country such as steak, burger, salad, fish n chips, etc. Among those popular western foods, the famous dishes would be chicken chop, burger, fish n chips n steak. Malaysians like to go to western food restaurant due to their nice atmosphere. Nowadays some of the local hawker center also served cheap and delicious western food. You can find simple western food corner selling chicken chop and fish n chips with their own dedicated sauce which is different from the original sauce such as mushroom sauce and black pepper sauce.

Normally western food will be served by appetizer, main course and desserts. Appetizer would normally be served in salad with thousand island and mayonnaise sauce.

Some of the famous western food restaurants are Victoria Station, Ciao, Chili’s, Tony Romas, TGI Friday. The western food normally cost more expensive than the local restaurant.

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Rice and Eggplant Soup Recipe

Posted on Tuesday, 23rd December 2008 by Sze Fong

Rice and Eggplant Soup Recipe (Minestra di Melanzane e Riso) – Soup consist of combination of eggplant, some herbs, the broth, rice, egg and cheese. Eggplant is one of the most classic south Italian vegetables, and though it often finds its way into pasta sauces, it’s not as common in soups.

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Barley Soup Minestron de Orzo

Posted on Sunday, 21st December 2008 by Sze Fong

Barley Soup, or Minestron de Orzo: is one of the standard soups. Barley is hardier than many other grains, and will grow up to considerable elevations — as high as 1700 meters (a bit more than a mile), an altitude at which many other grains have difficulty growing. Because of this, many of the farmers in the mountains around Vicenza grow barley. Tradition dictates one use the broth from boiling a cotechino, but regular meat broth is much easier to digest.

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Clamart Purée

Posted on Saturday, 20th December 2008 by Sze Fong

mixture of potatoes purée and pea purée seasoned with salt and black pepper

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Risotto with Porcini Mushrooms

Posted on Friday, 19th December 2008 by Sze Fong

Risotto ai Funghi Porcini: risotto cooked with butter, olive oil, wine, porcini, grated cheese, some herbs and then served with the remaining grated cheese.
Risotto is a rich and creamy, traditional Italian rice dish made from short-grained strains which give off starch as they cook, conferring a creamy texture to the dish.

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Homemade Tapenade

Posted on Friday, 19th December 2008 by Sze Fong

Smooth pasta used as a topping for toast and serve as an appetizer or as an ingredient (black olives, capers, garlic clovers, fresh lemon juice, olive oil, anchovy fillets with their oil, black pepper) or as a condiment.

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La Piadina Romagnola

Posted on Thursday, 18th December 2008 by Sze Fong

La Piadina Romagnola is a flat bread cooked on a testo, or griddle, and unleavened, and considering that this sort of bread dates back to the Neolithic, you might expect it to be quite old.

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Calamares a la Provencale

Posted on Thursday, 18th December 2008 by Sze Fong

The squid is served with medium thickness sauce, which pours into squid and sprinkle with the chopped basil and parsley. This is must be served in very hot condition.

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Mildred’s Pizza Rustica

Posted on Wednesday, 17th December 2008 by Sze Fong

A Rich Easter Treat - It goes by many names but it’s definitely an Easter Tradition. It’s called Pizza Rustica,Pizza gain, Meat pie. It’s contents differs from Family to Family.
Pizza and pizza-like creations are baked flattened disks of dough sprinkled topped with a few fresh basil leaves, mozzarella, tomato , cheese, smoked beef, etc

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Kidneys a la Jardiniere

Posted on Wednesday, 17th December 2008 by Sze Fong

frying thinly sliced calves kidneys seasoned with salt and pepper. It served with vegetables (carrots and turnips) and poured with cooking liquor - tomato sauce

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Profiteroles au Chocolat

Posted on Tuesday, 16th December 2008 by Sze Fong

Profiteroles au Chocolat (Chocolate Cream Puffs) it was a part of the cuisine of the noble and royal classes throughout France. Most food historians agree that the name “profiterole” is to suggest a small profit, gratuity or tip, but no one has ever suggested that they were used in this way.

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French Onion Soup

Posted on Tuesday, 16th December 2008 by Sze Fong

Very good flavor. Soup consist of sliced onion, with beef broth, sherry, Worcestershire sauce, pepper. It is served in a bowl, top with croutons and melted mozzarella cheese.

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Congolais

Posted on Monday, 15th December 2008 by Sze Fong

coconut biscuit, crispy on the outside and soft inside.
Langues de chat or “Cat’s tongues” in English, are very simple to make, and they’re a great use for leftover egg whites. These are classic French cookies categorized as petits fours secs (”dry” petits fours, as opposed to miniature versions of pastries with buttercream, pastry cream, etc). They used to be a frequent accompaniment to ice-cream in restaurants, in rotation with cigarettes russes.

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Escargot de Bourgogne

Posted on Monday, 15th December 2008 by Sze Fong

Delicious escargot meat combined with melted garlic butter, the taste is very sensational. Usually it is served with fresh from the oven baguette or crusty bread.
Cousinette is a soup whose ingredients include mallow, chard, sorrel, and chicory. To serve - place a piece of rye bread into 4 individual serving bowls then pour the soup over the top.

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