What do you know about Malaysian Food & Recipes?

1. The deep fried Cucur Udang is a kind of fritter that is crisp on the outside and soft on the inside.

True

False

The statement accurately describes the characteristics of deep fried Cucur Udang, stating that it is crisp on the outside and soft on the inside. Therefore, the correct answer is True.

Explanation

The statement accurately describes the characteristics of deep fried Cucur Udang, stating that it is crisp on the outside and soft on the inside. Therefore, the correct answer is True.

2. Coconut Milk in Malaysia called Gula Melaka.

True

False

In Malaysia, coconut milk is not called Gula Melaka. Gula Melaka refers to a type of palm sugar that is commonly used in Malaysian cuisine. Coconut milk is known as santan in Malaysia. Therefore, the statement is false.

Explanation

In Malaysia, coconut milk is not called Gula Melaka. Gula Melaka refers to a type of palm sugar that is commonly used in Malaysian cuisine. Coconut milk is known as santan in Malaysia. Therefore, the statement is false.

3. Fried Tau Foo and Prawns is best served with what recipe?

Curry Mee

Roti Canai

Satay

Murtabak

Dalcha Sayur

Fried Tau Foo and Prawns are best served with Curry Mee because the combination of the crispy fried tau foo and prawns pairs well with the rich and flavorful curry broth of the Curry Mee. The curry broth adds a spicy and aromatic element to the dish, enhancing the overall taste and texture. The combination of the crispy and soft textures, along with the contrasting flavors, makes Curry Mee the perfect recipe to complement Fried Tau Foo and Prawns.

Explanation

Fried Tau Foo and Prawns are best served with Curry Mee because the combination of the crispy fried tau foo and prawns pairs well with the rich and flavorful curry broth of the Curry Mee. The curry broth adds a spicy and aromatic element to the dish, enhancing the overall taste and texture. The combination of the crispy and soft textures, along with the contrasting flavors, makes Curry Mee the perfect recipe to complement Fried Tau Foo and Prawns.

4. What is the Malay dish offers the rich flavour of fresh coconut milk balanced with tangy and zesty spices all complimenting the tender and succulent beef that is the main ingredient.

Nasi Lemak

Beef Rendang

Roti Canai

Mee Goreng

Satay

Beef Rendang is the correct answer because it is a Malay dish that offers the rich flavor of fresh coconut milk balanced with tangy and zesty spices. It is known for its tender and succulent beef, which is the main ingredient in this dish.

Explanation

Beef Rendang is the correct answer because it is a Malay dish that offers the rich flavor of fresh coconut milk balanced with tangy and zesty spices. It is known for its tender and succulent beef, which is the main ingredient in this dish.

5. This herb is of the same family as ginger. The aroma and flavour is very pungent and citrusy.

Tamarind

Lemongrass

Curry Leaves

Galagal

Roasted Coconut

Galagal is the correct answer because it is a herb that belongs to the same family as ginger. It has a very pungent and citrusy aroma and flavor, which matches the description given in the question. Tamarind, lemongrass, curry leaves, and roasted coconut do not have the same family as ginger and do not have the described aroma and flavor.

Explanation

Galagal is the correct answer because it is a herb that belongs to the same family as ginger. It has a very pungent and citrusy aroma and flavor, which matches the description given in the question. Tamarind, lemongrass, curry leaves, and roasted coconut do not have the same family as ginger and do not have the described aroma and flavor.

6. To make Roti Canai, you don't need to put eggs in your ingredients.

True

False

The statement is false because eggs are commonly used in the ingredients for making Roti Canai. Roti Canai is a type of Indian-influenced flatbread that is typically made with flour, water, salt, and eggs. Eggs help to add richness and texture to the dough, resulting in a fluffier and more flavorful Roti Canai. Therefore, eggs are an essential ingredient in making Roti Canai, making the given statement false.

Explanation

The statement is false because eggs are commonly used in the ingredients for making Roti Canai. Roti Canai is a type of Indian-influenced flatbread that is typically made with flour, water, salt, and eggs. Eggs help to add richness and texture to the dough, resulting in a fluffier and more flavorful Roti Canai. Therefore, eggs are an essential ingredient in making Roti Canai, making the given statement false.

7. Originating from the state of Kelantan, this is yet another thick gravy-like fare with some resemblance to the appearance of Chicken Kapitan.

Chicken Kuzi

Chicken Rendang

Chicken Soup

Nyonya Chicken Curry Kapitan

Sweet & Sour Chicken

Chicken Kuzi is the correct answer because it is mentioned in the question that this dish originates from the state of Kelantan and has a thick gravy-like consistency, similar to Chicken Kapitan. Therefore, Chicken Kuzi is the most suitable option that fits the given description.

Explanation

Chicken Kuzi is the correct answer because it is mentioned in the question that this dish originates from the state of Kelantan and has a thick gravy-like consistency, similar to Chicken Kapitan. Therefore, Chicken Kuzi is the most suitable option that fits the given description.