3. •Traditional food refers to foods and dishes
that are passed through generations
•Food that has been consumed over the
long term duration of civilization
•Traditional food and dishes are traditional
in nature and may have a historic
precedent in a national dish , regional
cuisine , or local cuisine
4. WHAT ARE THE TRADITIONAL FOOD IN
one of the highlight for Filipino festivities, birthday, wedding,
family and christmas parties
popular form of lechon are chicken and cow .
6. • Sisig
It’s a Kapampangan term which means “to snack on
Refers to unripe or half-ripe fruits that dipped in salt and
Method of preparing fish and meat especially pork which is
marinated with lemon juice or vinegar then seasoned it.
9. • Malaysia’s is a country with rich culture mainly made from
Malay , Chinese and Indian
• In general, Malay food is rich with herbs like lemongrass,
tamarind, dried and fresh chilies, ginger and garlic
• On the other hand, Indian food are popular for their curries,
banana leaf rice and bread such as chapati, naan, and roti
• In Malaysia, Cantonese food makes the most presence with its
stir fry and steaming method such as dim sum, sweet and
sour dishes, char sew (sweet barbecued pork), bak kut teh
(herbal soup) are few popular dishes.
• Its basically a type of pancake from fermented batter.
• It is somewhat similar to a crepe but its main ingredients
are rice and black gram.
• Thosai is a typical part of the South Indian diet and
popular all over the Indian subcontinent.
• Traditionally thosai is served hot along with sambar
stuffing of potatoes or paneer and chutney.
• Laddu is a ball shapped sweets popular in indian subcontinent
• Laddus are made of flour, minced dough and sugar with other
ingredients that very by recipe
14. USE :
• Laddu is often prepared for festivals or family events such as
wedding and birthday or given as a PRASADAM ( religious
offering of food ) at Hindu temples.
• Andhra Pradesh ( India ) it is famous with the name of
• Laddu is considered a traditional dessert in some Muslim
17. NASI LEMAK
• It is a Malay fragrant rice dish .
• Commonly found in Malaysia, where it is considered as a national
• Nasi lemak can be found in Bangsamoro region of Mindana
operated by Filipino Moro .
• It is not be confused with nasi dagang, sold in the Malaysian Easy
cost states of Terengganu and Kelantan, although both dishes are
often served for breakfast
• However, because Nasi Lemak can be served in variety ways, it is
often eaten throughout the day
18. • Nasi Lemak served with anchovies, peanuts, boil egg, lamb curry,
cucumber and traditional chili paste.
Course : usually for breakfast
Place of origin : Malaysia
Region or state : Malaysia, Riau Islands, Singapore and Brunei
Serving temperature : hot or room temperature
Main ingredients : Rice cook with coconut milk with pandan leaf
20. KUIH LAPIS
• Kuihs, plurified as kuih-muih in Malay are more often steamed
than baked and thus very different in texture, flavour and
appearance from Western cakes or puff pastries.
• In Malay language “lapis” means “layers”. It usually consistes of
two alternating coloured layers.
• They have 9 to 10 layers of kuih. However, you can do any number
of layers as desired
• The layers are subsequently added in alternating order to avoid
different colours mixing together. This method will create a
beautiful layered pudding-cake.
25. CHICKEN RICE
Do you guys want to know about “Jifan” ( chicken rice )
• Adapted from the early Chinese immigrants from Hainan
provence in Southern China.
• Considered as Singapore’s National dish.
• Most commonly associated with Singaporean, Malaysian and
26. • It’s also popular in Thailand where it’s known as Khao Man Gai
• It is based on a well-known Hainanese dish called “Wenchang
chicken” due to its adoption by the Hainanese overseas
Chinese population in the Nanyang area ( present-day
Southest Asia )
• In Malaysia and Singapore chicken rice can be found in many
Chinese coffee shops, restaurants, hawker stalls and even
franchise chain restaurants such as Old Town White Coffee
and The Chicken Rice Shop.
• Chicken rice has 618 calories.
28. CHAR KUEY TEOW
Today’s plan :
• What is Char Kuey Teow ?
• The history of Chao Kuey Teow
• Why you MUST love Char Kuey Teow
29. WHAT IS CHAR KUEY TEOW ?
• Char Kuey Teow is a dish whose main component is stir fried
• Main ingredient are : belachan, prawns, chopped Chinese
chives, bean sprout, and cockles.
• It is very commonly stir fried with egg ( it tastes especially
good with duck egg ) Chinese sausage, and fishcakes.
• Usually, its stir fried with pork fat ( with pork lard pieces), but
for those who cant eat pork, you don’t have to do this step.
30. THE HISTORY OF CHAR KUEY TEOW
• Char Kuet Teow was invented to serve labourers who needed
the high fat content for energy
• Due to its low cost, it was “cheap and good”, as Malaysians
say, for these labourers who needed it for its nutrients
• It was originally sold by farmers, fishermen, and cockle-
gatherers who sold Char Kuey Teow as a second job in the
• Its name is one of Teochew origin
31. WHY MUST YOU LIKE CHAR KUEY TEOW ?
• It is easy found anywhere in Malaysia, Singapore, Brunei, and
• It is considered to be a national favourite in Malaysia and
• In Hong Kong, Char Kuey Teow is known as Penang Char Kuey
• HOW CAN YOU NOT LIKE CHAR KUEY TEOW