FooD...

Peoples in Malaysia are consists of different races and religion. there 3 main races in Malaysia such as Malay, Chinese and Indian. There different belief between them. because of there are different races so of course there are different food that they eat. For Malay they are famous with eating rice such as Nasi Lemak, Nasi Dagang and so on. While for Chinese they are famous with meal with soup. For Indian they are famous with spices.

EXAMPLES OF MALAY FOOD:

                                                    Nasi Lemak.

                                                    Nasi Dagang.

                                                    Nasi Kerabu.

EXAMPLES OF CHINESE FOOD:

                                                   Jiaozi (chinese dumpling )

                                                  Moon Cakes

                                                    Tang Yuan.

EXAMPLES OF INDIAN FOOD:

                                                    Curry.

                                                    Maruku.

                                                 Nasi Daun Pisang.

see....there are many more...you can search it by yourself...It is a heaven to life in such harmony caountry...haha....
Now, this is the best part that I want to share with you all.

MY FAVOURITES FOOD.

I'm a Kelantanese...Kelantan peoples are always relate to the sweet foods. It is a true fact...haha...
I love to eat Biji Nangka...It is a types of 'kuih'.

                                                   Kuih Biji Nangka.

How to cook It.

Ingredients

• 200g glutinous rice flour
• water to form dough
• 1/2 tsp of air kapur
• green colouring
• a bowl of thick coconut milk
• sugar and salt
• 2-3 pandan leaves
• a few pieces of nangka, sliced thinly

[Measurement Equivalents]

Method

1. Mix together flour and air kapur to form a dough for the glutinous rice balls. If mixture is too thick, add more water and then a few drops of green colouring.

2. Make small balls. Throw into boiling water. When cooked (the balls will float), transfer the balls into cold water to prevent them from sticking to each other.

3. Simmer coconut milk, sugar and salt on low heat. Stir often to avoid it from curdling.

4. Add pandan leaves and boiled glutinous balls. Let simmer and adjust the sweetness.

5. Now, add the nangka.

Tip: 
This dessert is best served hot. You can also add other fruits, depending on your preference. Add brown sugar to this bubur if you prefer a more caramel flavour.

more info:http://www.eats.my/recipe.php?id=193&title=Bubur_Biji_Nangka

another one is Triffles.

                                                         yum....yum...yum....


This is the step how to cook it:

Ingredients

• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut in cubes
• 4 bananas, sliced
• 1 (16 ounce) package frozen strawberries, thawed
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

more info: http://allrecipes.com/recipe/strawberry-trifle/