Thank you again, CNA, for confirming that cendol originates from Java, Indonesia. As for rice cooked in coconut milk, tracing its roots is a bit trickier. While nasi uduk is the most popular version in Jakarta and surrounding areas, variations of coconut milk rice are found across Indonesia under different names, like nasi gemuk, nasi gurih, and yes, even nasi lemak, just like in Malaysia and Singapore.
It doesn't matter if you sell Indonesian food with your version and innovation. but of course we don't accept calling it original from Malaysia or Singapore. the concept is the same as pizza, even though Americans add pineapple which Italians don't like, Americans still say pizza is from Italy. that's the way of respect between nations.
Pizza was inspired by Persian-Arabian bread, spaghetti & ramen was inspired by China noodles. All foods has its own background story. No fights, just enjoy it.
@@MakJemah-t2o but Arabic and Persian people don't call it pizza, they call it bread do you see the difference?? while you mentioned rendang and cendol. create your own dish name and popularize the whole world yourself. don't steal the name of someone else's dish and claim it from your country
As Indonesian, Nasi Lemak is really one of a kind. Some can argue that it is basically same as Indonesia's Nasi Uduk but no... it really is different, Nasi Lemak is more fragrance while Nasi Uduk has lighter fragrance. I understand that what makes some say both are same are their condiments, both have practically same condiments.
well... they talk about it XD I cannot find Nasi Lemak in Indonesia though. I remember that my 2 favourites when went to Malaysia were Nasi Lemak and Bandung.
@@davidivory3234 oh yes, food evolves. They branched and Nasi Uduk has less fragrance while Nasi Lemak is more fragrance. In a way, Nasi Uduk is perfect if you want to mix with everything while Nasi Lemak is pretty heavy on itself and need more lighter dish. Let's get real, it is not about Indonesia or Malaysia, both once came from same Empire: Majapahit and Sriwijaya. For me, Nasi Lemak has branched far enough to be distinct from Nasi Uduk in similar fashion that Bahasa Indonesia has branched far enough from Bahasa Melayu to be a distinctive language.
@@3riyanto Yeah, imagine my confusion when I ordered it. I thought it was coming from Bandung, Jawa Barat, Indonesia but I can't even find one with same taste. Really missed it.
After watched the entire video, please all remember that there are more people in Southeast Asia and China combined than the rest of the world. So, people moved a lot, along with their food and recipes. No one can claim one particular dish is from their country, because we share the same thing.
India , China n asEan . Not only China . Also , China n asEan r different ! China has 4 seasons & doesnT have much spices as what asEan has . AsEan is a tropical region & has much more spices than China . Ur too naive to say that China n asEan r almost the same😀😀 Even the skin color n eyes shape r different !
YOU ALL CANNOT SHARE THE SAME THING OR ENJOY THE SAME FOOD RECIPES UNLESS THERE WAS SOMEONE WHO FIRST STARTED AS ORIGINATOR OF FOOD RECIPES , TRY IT, ATE IT AND SPREAD THROUGHTOUT THE LAND WHO WAS THE ORIGINATOR ❓️❓️ NO ONE KNOWS ‼️ BUT AS HUMANS.....ONLY ONE PERSON COULD BE ORIGINATOR OF FOOD BUT MANY AND MANY THOUSANDS WHO COPIED THE RECIPES ACCORDING TO THEIR OWN COUNTRY TASTE BUDS ‼️‼️ THEREFORE, FOOD EATEN IN SOUTH EAST ASIA HAD BEEN ADAPTED ACCORDING TO DIFFERENT TASTE BUDS IN EACH COUNTRY PROBABLY THE ORIGINAL RECIPES HAD BEEN IGNORED OR EVEN REJECTED GIVING RISE TO SO MANY OTHER NEW COPIED VERSIONS OF RECIPES EATEN BY PEOPLE EVERYWHERE..... FOOD IS SUPPOSED TO UNITE US.....NOT DIVIDE US AS HUMANS WHO TAKE FOOD AS A PASSION‼️‼️‼️‼️ WHO STARTED IT OR WHERE IT CAME FROM....IS NOT IMPORTANT‼️‼️ BUT WHAT IS VERY IMPORTANT ...IS THAT PEOPLE ENJOYED EATING IT ACCORDING TO THEIR OWN TASTE BUDS IN DIFFERENT COUNTRIES THROUGHOUT SOUTH EAST ASIA ‼️‼️‼️ SO STOP CLAIMING THE ORIGIN OF WHERE THE FOOD ORIGINATED FROM BECAUSE REALLY....NO ONE KNOWS WHO WAS THE ORIGINATOR OF ALL ASIAN FOOD IN SOUTH EAST ASIA ❓️❓️❓️ SIMPLY ENJOY THOSE FASCINATING ASIAN FOOD ...BE HAPPY AND BE CONTENTED❤❤❤ FOR THAT IS WHAT ASIAN FOOD ARE SUPPOSED TO BE ❤❤❤
As Indonesian, i dont even bother about it. But honestly, no matter what melayu and javanese influences are very strong in Indonesia especially for the food. Uduk in Indonesian means mixed. Nasi uduk has strong fragrance coconut milk depends on where you eat and who cook it. Nasi uduk main ingredients is coconut milk same as nasi lemak. For sambal in Indonesia use red chilis NOT green. The flavor defers from sweet and salty depends on the cook. Sometimes using terasi. Green chilis use for some minang food mostly for making a certain type of sambal. Never in nasi uduk. nasi uduk the basic condiments fried peanuts, anchovies, egg, shredded chicken, sambal MERAH (RED). Nasi lemak commonly sweet (not spicy) type of sambal (I've tried it) Most Indonesian years ago for savoury food using coconut milk, alot of rempah, and sambal(chilis), even the dessert using coconut milk. Suku (ethnic) Melayu in Indonesia are sumatra and kalimantan people. Banana leaves all indonesia's food using it. The conclusion is nasi uduk still from Indonesia. Nasi lemak from malaysia or Singapore? Just enjoy the food. Cendol is Indonesia's for sure. As indonesian we use suji leaves and pandan leaves. Not only daun pandan for the a hint of bitter flavor, colour, aroma also strong sweet gula jawa, coconut milk. Its the main point for the real kind of cendol. Traditional one use ice cubes not es serut or shaved ice.
malaysians experts: we claim all things are ours, because its in our folklore,.. thats the proof indonesians: we have those things in our literature dating back from the 17th century so thats that, make your own conclusions
Nasi Uduk inspired Nasi Lemak. Plain and simple. Rendang originated from West Sumatra. Tjendol started in East Java. Indonesia reigns supreme as the origins of exceptional SEA cuisine. Go argue with your Mom. Love from US 🇺🇸
Nasi Uduk is quite different than nasi lemak but same concept. Nasi lemak has stronger pandan and coconut flavour but nasi uduk is lean toward lemongrass essence.
And bay leaf, nasi uduk without these two isn't tasty at least for myself. Also many nasi uduk sellers here cutting corner due to inflation and use more salt than coconut milk , making it more lighter than nasi lemak
Depends on the region, and the food stalls, IMO. The authentic and traditional Nasi Uduk, same with Nasi Kuning is quite heavy in itself. But nowadays many sellers are willing to sacrifice taste just to cut cost and maximize profit. The result is meh tasting nasi uduk and nasi kuning, esp in opportunistic metro city like Jakarta. If you call yourself a foodie and judge Indonesian foods based on what is sold in Jakarta, you are missing out big time. Foods in Jakarta is milder compared to the OG ones, we Indonesians call them "ga berani bumbu" or literally translated to "don't dare enough in seasoning".
43:04 aside from Cendol, I'll be honest with you with all Singaporean viewers, you guys can also claim your Mee Soto to be yours and can name it Soto Singapura. Because the taste & recipe you can never find anywhere in Indonesia!
Thank you, Nasi lemak. I save a lot of my money while staying in SG by eating nasi lemak regularly. Now I'm staying in the Philippines and I miss eating nasi lemak😊
Krupuk n kripik also come from java region . Coconut milk , lemongrass , makrut lime , candlenut , bayleaf , crispy fried shallot+ garlic , jackfruit , papaya... These r some main spices n ingredients which differs asEan cuisines to India & Chinese cuisines .👍
As a Singaporean, I find it hilarious that countries so close together think we can split the food influences so clearly. There are plenty of variations of each of these 'authentic dishes'. Not sure why everyone is so offended. Btw, the Thai version of cendol is called "Lot Chong Singapore". We should celebrate the similarities and appreciate the variations!
Everything is sparkly and beautiful until one claims and exploits it for her own benefit, like attracting tourists, self branding, etc. Traditional food is a product, a riches, with no trade mark. Everything relies on wisdom and understanding of each and every related parties. Say Kimchi is originated from China, and see Koreans lose their minds. Say pizza is American, and see Italians go mad over it. This kind of quarrel is not endemic to SEA.
Please dont fight anymore malay-singapore, just like us indonesian, there is siomay bandung, coto makassar, martabak bangka and a lot more, we just eat it and never fight about it
There is a big difference between nasi lemak and nasi uduk, in terms of taste, cooking method,aroma. You have to eat it first to know the difference, don't just look at a picture or video. So stop comparing these two.. and nasi lemak one is the national food of Malaysia for Malaysians and for everyone
I LOVEEEEE NASI LEMAK.....WHO CARES WHERE THIS HUMBLE DISH CAME FROM ‼️‼️‼️‼️ DOES IT MATTER--- WHERE FOOD IS TO BE ENJOYED AND BE HAPPY ❤❤❤❓️❓️❓️ THIS FOOD FIGHT LEAVES NO ONE TO BE WINNER ‼️‼️‼️ IF IT ORIGINATED FROM MALAYSIA.....DOES IT MAKE ME FEELING GREAT AFTER EATING MALAYSIAN NASI LEMAK❓️❓️ IF IT ORIGINATED FROM SINGAPORE....DOES IT MAKE ME FEELING GREAT AFTER EATING SINGAPOREAN NASI LEMAK ❓️❓️❓️ DEFINATELY NO.....WHO CARES THIS RIDICULOUS FOOD FIGHT ‼️‼️‼️‼️ AS LONG AS FOOD IS FOR THE SOUL, TO BE EATEN WITH RELISH AND FILLED MY STOMACH.....THAT IS ALL I CARE ❤❤❤ PLEASE LAH...NO NEED TO DIG DEEP INTO THE HISTORY OF NASI LEMAK.....ALL I CARE IS TO KEEP MY BANK ACCOUNT HEALTHY AND GREEN ALL THE TIME 😂😂😂😂 HAHA ‼️‼️😂😂 IS LIFE SO COMPLICATED AND SO BORING THAT EVEN SIMPLE FOOD NEED TO BE CLASSIFIED AND DOCUMENTED BY MALAYSIA OR SPORE ❓️❓️❓️ MY ANSWER IS....WHO CARES LAH ‼️‼️‼️ JUST EAT....AND BE HAPPY ⚘️⚘️😘😘😘😘😘
I'm delighted seeing how you guys assimilate and and have different take on Indonesian dishes, but not cendol. It's supposed to be a boba drink, not a shaved ice dessert with a lot of other ingredients. Whenever in Java you should try the cendol here, it's just a simple drink with fresh and good quality ingridients that work so well with each other. Just cendol, coconut milk, and a certain type of sugar, with ice.
Sadar ngga sih, judulnya "Southeast Asia" tapi makanan dari Thailand, Filipina, Timor Leste, Brunei, Myanmar, Vietnam, Kamboja, Laos, Vietnam malah ngga dibahas atau ngga disebutin..? Yg dibahas di video itu kebanyakan cuman sekitaran Malaysia-Singapur-Indonesia doang.
i thought the only difference between nasi lemak and nasi uduk is that in nasi lemak you dont mix your peanut and ikan bilis with sambal, and in nasi uduk you actually mix those three into a balado teri-kacang side dish OMG 🤣😭 this is coming from my experience as a sundanese born-raised in riau, and now currently going to a school in west java.
In Singapore sometimes we have Malay guy riding a motorbike selling Nasi Lemak at 2 am in the morning. You see we don't have to go and buy Nasi Lemak, Nasi Lemak come to us
why are we debating about which come from where, who created what? why aren't we just enjoy this delicious food and discuss about how to make it more delicious
@@maximax1085 No doubt. It’s really simple, Indonesia is the origin of these cuisines. People are turning themselves into a pretzel trying to claim otherwise. Hilarious.
I'm surprised that nasi lemak is considered to be more fragant. Perhaps that's because you buy it in Malaysia. As Indonesian Javanese living in Malaysia, I grew up eating nasi uduk for breakfast and clearly, it has deeper coconut flavour. I guess it depends where you eat 'em. And I never think that the 2 are the same, inspired maybe but not the same. The main distinctive characteristics are the sambal and the depth of coconut flavour. But then again, we should remember that before the modern times where the regions divided into many countries, there were kingdoms whereby some of the big ones span widely across the peninsula. Additionally, we do trading with all sorts of races including Gujarat, Arabs, Chinese, etc. Hence, definitely, we'll influence each other. And the traders may bring the recipes back to their home kingdom or perhaps innovate to suit their palate/adapt to the local ingredients. Surely, interesting discourse, isn't it?
@@shaifulbahari6136 malaydesh bangga dgn IQnya yg digendong sama chinese ppl who live in malaydesh lmao. iq malaydesh warga lokal malaysia melayunya mah dibawah 50 pastinya lah ya
@@shaifulbahari6136 iyalah.. Dengan iq segitu cukup untuk merancang Borobudur, Prambanan, candi Sewu dan seribu candi lainnya.. Cukup untuk membuat alat musik Gamelan sejak beribu tahun lalu.. Cukup untuk membuat kesenian adi luhung seperti wayang kulit yang kompleks.. Cukup untuk membuat karya tulis terpanjang di dunia seperti la Galigo dll.. Cukup untuk menguasai lautan di dunia pada masanya dengan Jung Jawa dan kapal phinisi khas Bugis.. Cukup untuk merancang senjata khas daerah masing-masing seperti keris, kujang dll.. Cukup untuk membuat seni berbusana sendiri seperti batik, dan ragam busananya. Terbukti dengan iq segitu cukup menjadi pioner dan konseptual dan di aku-aku sebagai bagian kalian, seperti Nusantara, Pancasila dll kan.. Bahkan kata Melayu dan bahasa nya pun asli dari wilayah yang sekarang ada di Indonesia, kan.. 😅 Lantas sebelah punya apa..? Roti canai dan teh tarik..? Memangnya itu penemuan kalian atau dibawa oleh pendatang yang ikut bantu tentera British dan tanam karet dulu.. 🤣🤣🤣... Kalian hanya omon omon saja.. Bikin malu
Papua part of Malay Archipelago? Only West Papua beside Maluku part of Malay Archipelago ! Malay Peninsular also part of Malay Archipelago ! First Peranakan in Malacca like Baba Nyonya, Chetty and Kristang. Then spread to Penang, Trengganu, Phucket, Singapore, Medan and Java !
Dawet has already existed for about 1,000 years . Chinese did invent boba tea , but not dawet . The green color of dawet comes from pandan leaves , special to tropical place of asEan . Chinese canT grow pandan by nature , its 4 seasons !!
Belacan is ubiquitous to Malaysian cooking. Sambal tumis ikan bilis without belacan is not authentic. The rice could have come from anywhere in the Malay Archipelago. Pairing it with sambal tumis is a malay thing, imo.
@@danuaditya642 you mean sambal or sambar? Indian sambar looks and taste very different from malay sambal. In any case, it's hard to find the malaysian version of sambal tumis in other parts of southeast asia though.
@@isalutefamille sambar basically means "spice." So that sambal is. You asked about the Malaysian one, of course, it is hard to find it outside of Malaysia. However, "sambal tumis ikan bilis"? sambal goreng teri exist in other place.
@@danuaditya642 nope. Malay is NOT native of Indonesia. Malay is just ONE of Indonesia native that is located in Sumatra island. There are many others like Javanese, manadonese, bataknese, dayaknese, Sundanese, and others.
huh? since when Nasi Uduk comes with green chili? Nasi lemak is similar to Nasi Gemuk from Jambi / Palembang.. Nasi Uduk has more savoury taste, nasi lemak is more to sweet and savoury.. so different.
NASI LEMAK IS INDONESIAN! WE HAVE SO MANY VARIETIES SUCH AS NASI UDUK NASI GURIH NASI RAMES NASI CAMPUR AND EVEN CALEED NASI LEMAK IN NORTH SUMATRA AND RIAU. STOP CLAIMING OUR FOOD AS YOUR, IT COULD BE YOUR NATIONAL DISH BUT IT DOESNT ORIGINATED FROM YOUR PLACE SINCE MANY OF YOU ANCESTORS SAILED FROM SUMATRA ISLAND !
It’s odd they ask grow food, I think it’s time singapore better buck up growing food, the jobs mostly foreigners earning bulk of money very little goes to wards poor here. I suggest foreigner donate 40 % income to singaporeans land tax job tax.
I'm kinda annoyed with many Chinese/Indian Malaysians when they "precieve" that malays "pronounced" some of the words wrongly, without them understanding the idea of loanwords. When I said "kuih angku" I was corrected, its "ang koo kwe", not "cakoi" its "cha kwe", its "tosai" not "tose". like this is how malay adopted these terms. I use the malay term not the tamil or mandrin/hokkien term. like thailand over there like without a shame called it "cha kwe/youtiao" as "pathongko" i don't see nobody bother to "correcting" them. when the Indonesians called it "klepon" we never "corrected" Indonesians as that's how their language called "onde-onde". And then we have the word "char kuay teow" the most disputed word in Malaysia. The Chinese will expect dry kuay teow, while the Malays expect a runny kuay teow. so yeah.
@danuaditya642 derived from sanskrot word sara pati. सार (sāra, “pati”). Coconut milk has been produced for over 5,000 years, and is a staple ingredient in many dishes in Southeast Asia and India:   Origin The practice of making coconut milk likely originated with Austronesian people from Madagascar, Southeast Asia, and Oceanic islands.  Early use Evidence of coconut graters being taken on Austronesian expansion journeys suggests that coconut milk was being produced as early as BC3000 to BC1500.  Widespread use By around 2,000 years ago, coconut milk was a common ingredient in cooking and drink in India and Southeast Asia.
baru tahu gw nasi uduk pake sambel hijau. kocak jg videonya. seumur hdup gw mkan nasi uduk itu ya pake sambel cabe merah lah. kdg pake sambal kacang. dan rasa santannya iu tergantung siapa yg buat. ada yg buat rasa santannyajauh lbh berlemak dan tajam klapanya drpd nasi lemak
All correct except rendang..rendang deroved from Malay Gulai ..the techniq. Develop from indian perattal curry or Bafado Portugesse .. portugesse get the technig from Bafad .. bafado techniq then spread to Sumatra.
@joMan1060 yes..ilthe recipies come from Malay Gulai, Melayu got gulai from indian traders in peninsular .. but the dry cook come from portugiesse abafado influence..that one wrote from Dr FadliRahman univitas Padjajaran.
@joMan1060 Portuguese culinary influence Dr fadli rahman universitas padjajaran The expansion of Europeans to Southeast Asia since the seventeenth century began to influence also the increasing of animal protein consumption in Malay regions. At the same time, the consumption of meat and its processed products began to take root in West Sumatra. The Portuguese can be said to be one of the European nations which has contributed to its culinary influence in the Archipelago. When the Portuguese controlled Malacca from 1511 to 1641, Luso (the term refer to the Iberian culture, namely Portuguese and Spanish) cultural influence was also spread around the area. The beginning of the contact of Portuguese influence in West Sumatra itself can be factually evidenced by the arrival of Tomé Pires and João de Barros in the second half of the sixteenth century [18, 19] and Thomas Dias [16, 20] who visited the Minangkabau Kingdom at the end of the seventeenth century. Gradually Portuguese culture was also absorbed in West Sumatra. Antonio Pinto da França [21], for example, found evidence of the similarity of the Minangkabau groom’s dress to the Portuguese clothing style. That is, if the influence of clothing itself is adopted, then it is open to the possibility of adoption of food culture. Portuguese influence in the culinary sphere spread across various regions of the world that stretched from Africa (Guinea-Bissau, Cape Verde, Sao Tome, Principe, Angola, and Mozambique), South America (Brazil), to Asia (Goa, Macau, Malacca, and East Timor) [22]. In Malay, the influence can be seen from the various culinary vocabulary that is actually a derivation of Portuguese vocabulary [23, 24], such as acar/pickles (absorbed from achar), belacang/shrimp or fish paste condiment (baleicho), bolu/spongecake (bolo), kaldu/broth (caldo), and mentega/butter (mentega). According to Janet P. Boileau [25, 26], a distinctive legacy of Portuguese cuisine is food preservation technique which is shown by the high consumption of meat and its various processing techniques. Portuguese-style meat processing itself includes assado (grilling), recheado (mixing meat with spices), buisado (boiling), and bafado (steaming). As for those who first absorbed Luso’s culinary influence, they were the Cristangs (Malays who had been converted to Christianity). For more than a century of Portuguese rule in Malacca, Cristang also adopted and enjoyed the patron’s appetite, one of which was the habit of meat consumption and its processing techniques [25, 26]. However, after Malacca was released into the hands of the Dutch, and the Portuguese were thrown away, the Cristang people were affected by economic difficulties. They then think of ways to meet their food needs as economically as possible. Finally, they found a surefire method as did their fellow brothers in Macau (a region on the southern coast of China that became part of the Portuguese colony). The method in question is a cooking technique by preserving food ingredients (ranging from meat to vegetables). To process meat, they have to fry while stirring constantly in a tightly covered cauldron with a little water until the color of the flesh is blackish. In Portuguese, this cooking technique is called bafado. In Boileau’s research [25], this Luso-Asian culinary influence spread since the sixteenth century from around the Malacca Strait to Sumatra. If we look back at the words rendang and merandang in the early sixteenth century Malay manuscript Hikayat Amir Hamzah (as previously the text has been quoted in “The rise of rendang and condition of meat consumption” section above), then this becomes interesting because this manuscript has been well-known in Malacca contemporaries with Portuguese influence when it began to develop in the Malay region. Even so, there is no detailed explanation in this Malay text on how to cook meat by merandang. However, if it is related to the Portuguese-style bafado technique, it seems interesting to examine: Is there a connection between the bafados’s Portuguese influence on merandang? The following interesting interpretation from Boileau [26] seems to answer the question above: “Braising meats and then finishing them by frying is a Portuguese technique used in dishes such as Malay/Indonesian rendang. The class of Indonesian dishes called balado (‘with chilies’) probably also originated with the Portuguese”. Boileau’s description can be confirmed by checking directly the Portuguese vocabulary. In the book of Influence of Portuguese Vocables in Asiatic Languages, the author Dalgado [27] mentioned that bafado is a derivation from abafado. Abafado itself means “a dish of stew”. In the dialect of the East (Luso-Asia), abafado is commonly pronounced as bafado. In Konkani language (Indo-Aryan language spoken by Konkani people along the western coast of India), abafado is pronounced as bāphàd; and in Bengali language, it is pronounced as bāphādú [27]. At least, it can be drawn that the bafado term were adopted and turned into the word “balado” which is now more familiarly known as a popular culinary vocabulary of particularly Minangkabau and generally Indonesia. A Minangkabau-descent gastronome, Sri Owen [28], more assumes that the word “balado” in Minangkabau language means “using chili pepper”. She has a point indeed, although it needs to be added that what is used in processing rendang is not only chili, but also various spices. It should also be added that the meaning of balado is actually more of a recurrent cooking technique aimed at preserving food (for example meat, anchovies, eggs, and tempeh). Both bafado and balado have the same processing purpose, which is preserving food. If we look at the geographical location of the Malacca Strait which divides Sumatra and Malaysia, then Luso’s culinary influence may be spread due to human traffic activities between two regions (Fig. 2). journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-020-00065-1#ref-CR25
@@joMan1060 Fadlirahman universotas padjajaran Portuguese culinary influence The expansion of Europeans to Southeast Asia since the seventeenth century began to influence also the increasing of animal protein consumption in Malay regions. At the same time, the consumption of meat and its processed products began to take root in West Sumatra. The Portuguese can be said to be one of the European nations which has contributed to its culinary influence in the Archipelago. When the Portuguese controlled Malacca from 1511 to 1641, Luso (the term refer to the Iberian culture, namely Portuguese and Spanish) cultural influence was also spread around the area. The beginning of the contact of Portuguese influence in West Sumatra itself can be factually evidenced by the arrival of Tomé Pires and João de Barros in the second half of the sixteenth century [18, 19] and Thomas Dias [16, 20] who visited the Minangkabau Kingdom at the end of the seventeenth century. Gradually Portuguese culture was also absorbed in West Sumatra. Antonio Pinto da França [21], for example, found evidence of the similarity of the Minangkabau groom’s dress to the Portuguese clothing style. That is, if the influence of clothing itself is adopted, then it is open to the possibility of adoption of food culture. Portuguese influence in the culinary sphere spread across various regions of the world that stretched from Africa (Guinea-Bissau, Cape Verde, Sao Tome, Principe, Angola, and Mozambique), South America (Brazil), to Asia (Goa, Macau, Malacca, and East Timor) [22]. In Malay, the influence can be seen from the various culinary vocabulary that is actually a derivation of Portuguese vocabulary [23, 24], such as acar/pickles (absorbed from achar), belacang/shrimp or fish paste condiment (baleicho), bolu/spongecake (bolo), kaldu/broth (caldo), and mentega/butter (mentega). According to Janet P. Boileau [25, 26], a distinctive legacy of Portuguese cuisine is food preservation technique which is shown by the high consumption of meat and its various processing techniques. Portuguese-style meat processing itself includes assado (grilling), recheado (mixing meat with spices), buisado (boiling), and bafado (steaming). As for those who first absorbed Luso’s culinary influence, they were the Cristangs (Malays who had been converted to Christianity). For more than a century of Portuguese rule in Malacca, Cristang also adopted and enjoyed the patron’s appetite, one of which was the habit of meat consumption and its processing techniques [25, 26]. However, after Malacca was released into the hands of the Dutch, and the Portuguese were thrown away, the Cristang people were affected by economic difficulties. They then think of ways to meet their food needs as economically as possible. Finally, they found a surefire method as did their fellow brothers in Macau (a region on the southern coast of China that became part of the Portuguese colony). The method in question is a cooking technique by preserving food ingredients (ranging from meat to vegetables). To process meat, they have to fry while stirring constantly in a tightly covered cauldron with a little water until the color of the flesh is blackish. In Portuguese, this cooking technique is called bafado. In Boileau’s research [25], this Luso-Asian culinary influence spread since the sixteenth century from around the Malacca Strait to Sumatra. If we look back at the words rendang and merandang in the early sixteenth century Malay manuscript Hikayat Amir Hamzah (as previously the text has been quoted in “The rise of rendang and condition of meat consumption” section above), then this becomes interesting because this manuscript has been well-known in Malacca contemporaries with Portuguese influence when it began to develop in the Malay region. Even so, there is no detailed explanation in this Malay text on how to cook meat by merandang. However, if it is related to the Portuguese-style bafado technique, it seems interesting to examine: Is there a connection between the bafados’s Portuguese influence on merandang? The following interesting interpretation from Boileau [26] seems to answer the question above: “Braising meats and then finishing them by frying is a Portuguese technique used in dishes such as Malay/Indonesian rendang. The class of Indonesian dishes called balado (‘with chilies’) probably also originated with the Portuguese”. Boileau’s description can be confirmed by checking directly the Portuguese vocabulary. In the book of Influence of Portuguese Vocables in Asiatic Languages, the author Dalgado [27] mentioned that bafado is a derivation from abafado. Abafado itself means “a dish of stew”. In the dialect of the East (Luso-Asia), abafado is commonly pronounced as bafado. In Konkani language (Indo-Aryan language spoken by Konkani people along the western coast of India), abafado is pronounced as bāphàd; and in Bengali language, it is pronounced as bāphādú [27]. At least, it can be drawn that the bafado term were adopted and turned into the word “balado” which is now more familiarly known as a popular culinary vocabulary of particularly Minangkabau and generally Indonesia. A Minangkabau-descent gastronome, Sri Owen [28], more assumes that the word “balado” in Minangkabau language means “using chili pepper”. She has a point indeed, although it needs to be added that what is used in processing rendang is not only chili, but also various spices. It should also be added that the meaning of balado is actually more of a recurrent cooking technique aimed at preserving food (for example meat, anchovies, eggs, and tempeh).
there is nothing must, wont die by not eating them. bombastic words. Childish video, same as those childish who argue stupidly on such issues. 30s age talk like lower primary schoolers. CNA nowadays seem lack of standard. The only still struggling good are those reaching 50s and above.
Watch starting time code: 2:00:25 Minang people came from West Sumatra to Negeri Sembilan then assimilated themselves, married with Bidanda people (the original people of Negeri Sembilan). Bidanda people followed Minang's culture and food with their own way so that the culture & food is almost the same but not the same including rendang in which Negeri Sembilan made their own version of rendang with the cili padi.
@@wawan-lbg52 Rendang versi apapun tetap rendang. Ayam gepuk versi apapun tetap ayam gepuk. Cendol dibuat versi apapun tetap cendol. Imigran China, Vietnam, Korea, jepang tidak akan lupa tempat makanan mereka berasal entah mereka sekarang jadi warga Amerika, Italia, spanyo dll
@@wawan-lbg52 the writer forgot to mention that rendang negeri sembilan is difference with rendang semenanjung and rendang padang. if u go go to negeri sembilan the dominon food is masak lemak , not rendang padang.. there are 3 name semenanjung call it 1.rendang, 2 padang randang, 3.negeri sembilan ghondang ...the difference name with 3 difference recipies.. if minangkabau broutgh rendang to n9, semenanjung will follow negeri 9 style, but then nghondang negeri sembilan is difference.. the best way to prove ids to read if from dr fadliy rahman , universitas padjajran.. he said rendag from malay gulai + lusso asian portugis lusso asian techniq in melaca... ..this is not malaysian write but indonesian writter itself.. .journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-020-00065-1
Indonesia is outraged when Malaysia claims Indonesian culture and heritage, like rendang and cendol, and Malaysia reacts when Singapore claims cendol as theirs. How funny is that? still cendol is from indonesia
The accident malay family cooking is ridiculous from Malaysia historian. The mother in law from nasi lemak stall in Malaysia and 17th Century document from Java kingdom is much more sense. Nasi lemak, cendol, batik, rendang are all from Indonesia migrants. Indonesia is rich of cultures including foods.
Nasi lemak is not from indonesian or nasi uduk. It is from Malay people lol. And the lemak here means fatty. Because the rice is cooked in coconut milk. Btw i also think the folklore is absurd but that doesnt denied that is malay food and much more prevalent on west coast of malay peninsula and some parts of sumatra
Nasi lemak is not from Indonesia and not inspired by nasi uduk. It is from malay people. I agree that folklore is absurd but in its own authenticity its malay food and much more prevalent in west coast of malay peninsular and some parts of sumatra.
@@ariff_abdullah rendang is minangkabwese cuisine. they v tradtion to migrate or 'merantau' to other place like mindanao. malay peninsul and many islands in indo archipelago. dan mereka buat rendang as perbekalan ... that's no sense orang semenanjung asal dari rendang as they not known "perantau'... and to make it bold. rendang ada sejak kerajaan pagaruyunng abad 14. lantas sy tanya kau apa arti rendang? kau tak tau kan?
Rendang can be found in written form history from 15th, 16th, 17th, 18th, 19th centuries and so on in Malaysia while in Indonesian, the earliest mentioned of Rendang in written form was only in 19th Century. Yet they want to claim it is from Indonesia. The fact CNA never addresses this just show how shallow their research for Rendang. Also Nasi Uduk is derivative from Nasi Lemak which the origin can be traced from Melaka. All facts about Rendang, Nasi Uduk and Nasi Lemak can be found in Food Journal written by Indonesian researcher.
Such a nonsensical statement. Let me give you a quick lesson: take tempeh. I won’t even bother listing all the ways it can be cooked. So, enlighten me-where does tempeh come from, if not Indonesia? You know, that country in Southeast Asia.
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For me as a Filipino, Rendang was my favorite Indonesian food and Padang, Sumatra Barat is the best place to eat Rendang 😊😊
because real rendang only exists in Padang, West Sumatra. Im Hungry now😅
@@Shawn.bettafish Yeah I like Rendang Padang so hopefully, I hope to visit Padang soon to eat Rendang 😊😊
Yes rendang that original from padang is taste very strong and really yummy
@@ceritabaik5539 Nice I want to eat Rendang if I visit Padang my friend 😊😊
Rendang is also considered as a Filipino food by the Moros in Mindanao
Thank you again, CNA, for confirming that cendol originates from Java, Indonesia. As for rice cooked in coconut milk, tracing its roots is a bit trickier. While nasi uduk is the most popular version in Jakarta and surrounding areas, variations of coconut milk rice are found across Indonesia under different names, like nasi gemuk, nasi gurih, and yes, even nasi lemak, just like in Malaysia and Singapore.
while santan was an Old Javanese word.
It doesn't matter if you sell Indonesian food with your version and innovation. but of course we don't accept calling it original from Malaysia or Singapore.
the concept is the same as pizza, even though Americans add pineapple which Italians don't like, Americans still say pizza is from Italy. that's the way of respect between nations.
Thisss...
Pizza was inspired by Persian-Arabian bread, spaghetti & ramen was inspired by China noodles. All foods has its own background story. No fights, just enjoy it.
@@MakJemah-t2o but Arabic and Persian people don't call it pizza, they call it bread do you see the difference?? while you mentioned rendang and cendol. create your own dish name and popularize the whole world yourself. don't steal the name of someone else's dish and claim it from your country
but they don't call it pizza tho@@MakJemah-t2o
South East Asian civilisation flowed down, not start from Indonesia and go up. Chances are Indonesia got their cuisine from their cousins up north
As Indonesian, Nasi Lemak is really one of a kind. Some can argue that it is basically same as Indonesia's Nasi Uduk but no... it really is different, Nasi Lemak is more fragrance while Nasi Uduk has lighter fragrance. I understand that what makes some say both are same are their condiments, both have practically same condiments.
well... they talk about it XD
I cannot find Nasi Lemak in Indonesia though.
I remember that my 2 favourites when went to Malaysia were Nasi Lemak and Bandung.
And Bandung is Indonesian country @@Dominus_Potatus
@@Dominus_Potatus Nasi Lemak has no historical record whereas Nasi Uduk is mentioned in the Javanese babad (history) book.
@@davidivory3234 oh yes, food evolves.
They branched and Nasi Uduk has less fragrance while Nasi Lemak is more fragrance. In a way, Nasi Uduk is perfect if you want to mix with everything while Nasi Lemak is pretty heavy on itself and need more lighter dish.
Let's get real, it is not about Indonesia or Malaysia, both once came from same Empire: Majapahit and Sriwijaya.
For me, Nasi Lemak has branched far enough to be distinct from Nasi Uduk in similar fashion that Bahasa Indonesia has branched far enough from Bahasa Melayu to be a distinctive language.
@@3riyanto Yeah, imagine my confusion when I ordered it. I thought it was coming from Bandung, Jawa Barat, Indonesia but I can't even find one with same taste. Really missed it.
After watched the entire video, please all remember that there are more people in Southeast Asia and China combined than the rest of the world. So, people moved a lot, along with their food and recipes. No one can claim one particular dish is from their country, because we share the same thing.
India , China n asEan .
Not only China .
Also , China n asEan r different !
China has 4 seasons & doesnT have much spices as what asEan has .
AsEan is a tropical region & has much more spices than China .
Ur too naive to say that China n asEan r almost the same😀😀
Even the skin color n eyes shape r different !
YOU ALL CANNOT SHARE THE SAME THING OR ENJOY THE SAME FOOD RECIPES UNLESS THERE WAS SOMEONE WHO FIRST STARTED AS ORIGINATOR OF FOOD RECIPES , TRY IT, ATE IT AND SPREAD THROUGHTOUT THE LAND
WHO WAS THE ORIGINATOR ❓️❓️
NO ONE KNOWS ‼️
BUT AS HUMANS.....ONLY ONE PERSON COULD BE ORIGINATOR OF FOOD BUT MANY AND MANY THOUSANDS WHO COPIED THE RECIPES ACCORDING TO THEIR OWN COUNTRY TASTE BUDS ‼️‼️
THEREFORE, FOOD EATEN IN SOUTH EAST ASIA HAD BEEN ADAPTED ACCORDING TO DIFFERENT TASTE BUDS IN EACH COUNTRY
PROBABLY THE ORIGINAL RECIPES HAD BEEN IGNORED OR EVEN REJECTED GIVING RISE TO SO MANY OTHER NEW COPIED VERSIONS OF RECIPES EATEN BY PEOPLE EVERYWHERE.....
FOOD IS SUPPOSED TO UNITE US.....NOT DIVIDE US AS HUMANS WHO TAKE FOOD AS A PASSION‼️‼️‼️‼️
WHO STARTED IT OR WHERE IT CAME FROM....IS NOT IMPORTANT‼️‼️
BUT WHAT IS VERY IMPORTANT ...IS THAT PEOPLE ENJOYED EATING IT ACCORDING TO THEIR OWN TASTE BUDS IN DIFFERENT COUNTRIES THROUGHOUT SOUTH EAST ASIA ‼️‼️‼️
SO STOP CLAIMING THE ORIGIN OF WHERE THE FOOD ORIGINATED FROM BECAUSE REALLY....NO ONE KNOWS WHO WAS THE ORIGINATOR OF ALL ASIAN FOOD IN SOUTH EAST ASIA ❓️❓️❓️
SIMPLY ENJOY THOSE FASCINATING ASIAN FOOD ...BE HAPPY AND BE CONTENTED❤❤❤
FOR THAT IS WHAT ASIAN FOOD ARE SUPPOSED TO BE ❤❤❤
As Indonesian, i dont even bother about it. But honestly, no matter what melayu and javanese influences are very strong in Indonesia especially for the food. Uduk in Indonesian means mixed. Nasi uduk has strong fragrance coconut milk depends on where you eat and who cook it. Nasi uduk main ingredients is coconut milk same as nasi lemak. For sambal in Indonesia use red chilis NOT green. The flavor defers from sweet and salty depends on the cook. Sometimes using terasi. Green chilis use for some minang food mostly for making a certain type of sambal. Never in nasi uduk.
nasi uduk the basic condiments fried peanuts, anchovies, egg, shredded chicken, sambal MERAH (RED).
Nasi lemak commonly sweet (not spicy) type of sambal (I've tried it)
Most Indonesian years ago for savoury food using coconut milk, alot of rempah, and sambal(chilis), even the dessert using coconut milk. Suku (ethnic) Melayu in Indonesia are sumatra and kalimantan people.
Banana leaves all indonesia's food using it.
The conclusion is nasi uduk still from Indonesia. Nasi lemak from malaysia or Singapore? Just enjoy the food. Cendol is Indonesia's for sure. As indonesian we use suji leaves and pandan leaves. Not only daun pandan for the a hint of bitter flavor, colour, aroma also strong sweet gula jawa, coconut milk. Its the main point for the real kind of cendol. Traditional one use ice cubes not es serut or shaved ice.
malaysians experts: we claim all things are ours, because its in our folklore,.. thats the proof
indonesians: we have those things in our literature dating back from the 17th century
so thats that, make your own conclusions
It’s inside literature of Malacca, talk about the rendang btw,and it’s in 15th century way back dated. So u also can make the conclusion by now..
@@YomSem-j2v which page?
The folklore of nasi lemak is absurd but nasi lemak is definitely malaysian or malay dish and no, its not the same as nasi uduk.
@@nabilmuqri1722 yeah, you can make w/e conclusoins you want..
@@harununjung2049 not page bro. Go take a look at old malacca manuscripts.
Nasi Uduk inspired Nasi Lemak. Plain and simple. Rendang originated from West Sumatra. Tjendol started in East Java. Indonesia reigns supreme as the origins of exceptional SEA cuisine. Go argue with your Mom.
Love from US 🇺🇸
Nasi lemak never inspired from nasi Uduk. Majority didn’t even know wth is Uduk btw. It was a staple food for farmers back in the day for nasi lemak.
Nasi lemak never inspired by nasi uduk lol. Go argue with your mom
Yup the white people know about culture much more better than the native itself😂😂. Just mind your own business lol
Majority of Malaysians have never eaten nasi uduk.
Iye iye je mengaku org us HAHAHA slalu tgok kau komen hina Malaysia igt aku tak tau mentaliti kau tu apa😂😂
Nasi Uduk is quite different than nasi lemak but same concept. Nasi lemak has stronger pandan and coconut flavour but nasi uduk is lean toward lemongrass essence.
And bay leaf, nasi uduk without these two isn't tasty at least for myself. Also many nasi uduk sellers here cutting corner due to inflation and use more salt than coconut milk , making it more lighter than nasi lemak
Pernah ke kuala lumpur, rasanya nasi uduk di tempat ku lebih kuat. Nasi lemak lebih soft dibandingkan nasi uduk.. Sama-sama enak lah
Depends on the region, and the food stalls, IMO. The authentic and traditional Nasi Uduk, same with Nasi Kuning is quite heavy in itself.
But nowadays many sellers are willing to sacrifice taste just to cut cost and maximize profit. The result is meh tasting nasi uduk and nasi kuning, esp in opportunistic metro city like Jakarta.
If you call yourself a foodie and judge Indonesian foods based on what is sold in Jakarta, you are missing out big time. Foods in Jakarta is milder compared to the OG ones, we Indonesians call them "ga berani bumbu" or literally translated to "don't dare enough in seasoning".
43:04 aside from Cendol, I'll be honest with you with all Singaporean viewers, you guys can also claim your Mee Soto to be yours and can name it Soto Singapura. Because the taste & recipe you can never find anywhere in Indonesia!
soto ajah asalnya dari cina.. caudo
Yup soto indonesia itu kek turunan dri china
@@nagawahyudiChina gak ada soto bang,soto itu makanan peranakan chindo.inget chindo bukan pure china
@@nagawahyudikaya bilang spaghetti dr cina, ya kalo ditarik nemu jalurnya tp udah beda
China ada soto bro.. mereka ada. Meatball,fish ball , prawn ball.. bebola daging,bebola ayam,bebola ikan memang dari China @@Shawn.bettafish
Chendol leaf? As Indonesian, I can't stop wkwkwk.😂
Thank you, Nasi lemak. I save a lot of my money while staying in SG by eating nasi lemak regularly. Now I'm staying in the Philippines and I miss eating nasi lemak😊
Krupuk n kripik also come from java region .
Coconut milk , lemongrass , makrut lime , candlenut , bayleaf , crispy fried shallot+ garlic , jackfruit , papaya... These r some main spices n ingredients which differs asEan cuisines to India & Chinese cuisines .👍
Terasi+ petis...
Plus , sweet soysauce also comes from java region . Its ppl loves sweet taste !😀
Pandan leaves also come from asEan region👍
Just Admit Nasi Lemak is from Malay Peninsula exactly Malaysia…
Ya, betul.
True
As a Singaporean, I find it hilarious that countries so close together think we can split the food influences so clearly. There are plenty of variations of each of these 'authentic dishes'. Not sure why everyone is so offended. Btw, the Thai version of cendol is called "Lot Chong Singapore". We should celebrate the similarities and appreciate the variations!
in indonesia we have soto that have so many variations depends on regions. this problem starts from one of our neighbour
@@arifsaifuddinzakaria860 Yes, let's just enjoy each other's food. Food should bring us together!
The Thai Version of cendol is named after a cinema called Singapore 50 years ago so this is why Thais call Lot Chong Singapore.
Everything is sparkly and beautiful until one claims and exploits it for her own benefit, like attracting tourists, self branding, etc. Traditional food is a product, a riches, with no trade mark. Everything relies on wisdom and understanding of each and every related parties.
Say Kimchi is originated from China, and see Koreans lose their minds. Say pizza is American, and see Italians go mad over it. This kind of quarrel is not endemic to SEA.
As indonesian and javanese myself i agreed
Please dont fight anymore malay-singapore, just like us indonesian, there is siomay bandung, coto makassar, martabak bangka and a lot more, we just eat it and never fight about it
There is a big difference between nasi lemak and nasi uduk, in terms of taste, cooking method,aroma. You have to eat it first to know the difference, don't just look at a picture or video. So stop comparing these two.. and nasi lemak one is the national food of Malaysia for Malaysians and for everyone
Will you explain the difference between them? 😅
Terimakasih CNA from Indonesia 🥰❤️
I LOVEEEEE NASI LEMAK.....WHO CARES WHERE THIS HUMBLE DISH CAME FROM ‼️‼️‼️‼️
DOES IT MATTER--- WHERE FOOD IS TO BE ENJOYED AND BE HAPPY ❤❤❤❓️❓️❓️
THIS FOOD FIGHT LEAVES NO ONE TO BE WINNER ‼️‼️‼️
IF IT ORIGINATED FROM MALAYSIA.....DOES IT MAKE ME FEELING GREAT AFTER EATING MALAYSIAN NASI LEMAK❓️❓️
IF IT ORIGINATED FROM SINGAPORE....DOES IT MAKE ME FEELING GREAT AFTER EATING SINGAPOREAN NASI LEMAK ❓️❓️❓️
DEFINATELY NO.....WHO CARES THIS RIDICULOUS FOOD FIGHT ‼️‼️‼️‼️
AS LONG AS FOOD IS FOR THE SOUL, TO BE EATEN WITH RELISH AND FILLED MY STOMACH.....THAT IS ALL I CARE ❤❤❤
PLEASE LAH...NO NEED TO DIG DEEP INTO THE HISTORY OF NASI LEMAK.....ALL I CARE IS TO KEEP MY BANK ACCOUNT HEALTHY AND GREEN ALL THE TIME 😂😂😂😂
HAHA ‼️‼️😂😂
IS LIFE SO COMPLICATED AND SO BORING THAT EVEN SIMPLE FOOD NEED TO BE CLASSIFIED AND DOCUMENTED BY MALAYSIA OR SPORE ❓️❓️❓️
MY ANSWER IS....WHO CARES LAH ‼️‼️‼️
JUST EAT....AND BE HAPPY ⚘️⚘️😘😘😘😘😘
I'm delighted seeing how you guys assimilate and and have different take on Indonesian dishes, but not cendol.
It's supposed to be a boba drink, not a shaved ice dessert with a lot of other ingredients. Whenever in Java you should try the cendol here, it's just a simple drink with fresh and good quality ingridients that work so well with each other. Just cendol, coconut milk, and a certain type of sugar, with ice.
These dishes are everywhere in south east asia because you guys shared the same malay archipelago but nasi lemak is definitely Malaysian national dish
here we go again... Food Fight
Cendol (tjendol) : kata berasal dari bahasa jawa yaitu "Jendol" artinya bengkak (karena dari bengkakan itu kenyal)
Sadar ngga sih, judulnya "Southeast Asia" tapi makanan dari Thailand, Filipina, Timor Leste, Brunei, Myanmar, Vietnam, Kamboja, Laos, Vietnam malah ngga dibahas atau ngga disebutin..? Yg dibahas di video itu kebanyakan cuman sekitaran Malaysia-Singapur-Indonesia doang.
Betul. Kalo mau judulnya nusantara ya. Bkn southeast.
@aikekpp2589 keknya jelas si media berita ini emang niatnya mau ngadu domba antara warga Indonesia vs Malaysia,
Humans migrated, carrying with them the cultural elements of their homeland, including food, clothing, and weapons
This dish dispute is 10x hotter than South China Sea -- or shall we say Laut Natuna Utara -- dispute 😂
Okay, i'm hungry now
i thought the only difference between nasi lemak and nasi uduk is that in nasi lemak you dont mix your peanut and ikan bilis with sambal, and in nasi uduk you actually mix those three into a balado teri-kacang side dish OMG 🤣😭 this is coming from my experience as a sundanese born-raised in riau, and now currently going to a school in west java.
food is unity all people 😊
In Singapore sometimes we have Malay guy riding a motorbike selling Nasi Lemak at 2 am in the morning. You see we don't have to go and buy Nasi Lemak, Nasi Lemak come to us
Nasi Lemak From Singapore
its Nasi Uduk originated from Indonesia!!!
@@bbbadbathbednasi uduk and nasi lemak are completely two different things.
@@nabilmuqri1722 no, they are not different. 😅
why are we debating about which come from where, who created what? why aren't we just enjoy this delicious food and discuss about how to make it more delicious
How old is Singapore again? 😂😂😂
Sudahlah, Saudara ku dari Malaysia dan Singapura akui saja pusat Nusantara itu Indonesia, dan wajar saja kalo smua dari Indonesia
@@maximax1085 No doubt. It’s really simple, Indonesia is the origin of these cuisines. People are turning themselves into a pretzel trying to claim otherwise. Hilarious.
Nusantara bukan Indonesia dik
Indonesia itu kepulauan Malaysia itu tanah daratan
Orang daratan hijrah ke pulau mana ada orang pulau hijrah ke pulau
Budaya Indonesia banyak dari China dan India
@@user-js9dx5kt8p no 🙂↔️
I'm surprised that nasi lemak is considered to be more fragant. Perhaps that's because you buy it in Malaysia. As Indonesian Javanese living in Malaysia, I grew up eating nasi uduk for breakfast and clearly, it has deeper coconut flavour. I guess it depends where you eat 'em. And I never think that the 2 are the same, inspired maybe but not the same. The main distinctive characteristics are the sambal and the depth of coconut flavour.
But then again, we should remember that before the modern times where the regions divided into many countries, there were kingdoms whereby some of the big ones span widely across the peninsula. Additionally, we do trading with all sorts of races including Gujarat, Arabs, Chinese, etc. Hence, definitely, we'll influence each other. And the traders may bring the recipes back to their home kingdom or perhaps innovate to suit their palate/adapt to the local ingredients. Surely, interesting discourse, isn't it?
Asia's people very hardworking
With all respect, sejarawan Malay memang khas sekali.. 🤣
Sejarah berdasarkan angan-angan.. 😅
iq dunia sudah terbukti yg iq konoha 78... respek dunia akui iq serendah itu
@@shaifulbahari6136 malaydesh bangga dgn IQnya yg digendong sama chinese ppl who live in malaydesh lmao. iq malaydesh warga lokal malaysia melayunya mah dibawah 50 pastinya lah ya
@@shaifulbahari6136 iyalah..
Dengan iq segitu cukup untuk merancang Borobudur, Prambanan, candi Sewu dan seribu candi lainnya..
Cukup untuk membuat alat musik Gamelan sejak beribu tahun lalu..
Cukup untuk membuat kesenian adi luhung seperti wayang kulit yang kompleks..
Cukup untuk membuat karya tulis terpanjang di dunia seperti la Galigo dll..
Cukup untuk menguasai lautan di dunia pada masanya dengan Jung Jawa dan kapal phinisi khas Bugis..
Cukup untuk merancang senjata khas daerah masing-masing seperti keris, kujang dll..
Cukup untuk membuat seni berbusana sendiri seperti batik, dan ragam busananya.
Terbukti dengan iq segitu cukup menjadi pioner dan konseptual dan di aku-aku sebagai bagian kalian, seperti Nusantara, Pancasila dll kan.. Bahkan kata Melayu dan bahasa nya pun asli dari wilayah yang sekarang ada di Indonesia, kan.. 😅
Lantas sebelah punya apa..?
Roti canai dan teh tarik..? Memangnya itu penemuan kalian atau dibawa oleh pendatang yang ikut bantu tentera British dan tanam karet dulu..
🤣🤣🤣...
Kalian hanya omon omon saja.. Bikin malu
@@alinabintang1642 kau sembah batu ke? bangga sgt tu... orang kedepan.. klu maju sgt jgn dtg malaysia naik tongkannggg... maju kannn
@@alinabintang1642 sembah batu... bangga nga batu
the tutu kueh is lined/settled with pandan leaves and not banana leaves as was told...
*_Hujung Médini Meréka selalu patokannya dongéng gk punya data fakta tertulis seperti Indonésia!!!_*
*_Meréka itu sejarahnya membingungkan!!!_*
Sudahlah akhiri claim mu malingsia, randang dan cendol dari Indonesia😂
I don't mind singaporean claim other food as theirs but not nasi lemak!
Papua part of Malay Archipelago? Only West Papua beside Maluku part of Malay Archipelago ! Malay Peninsular also part of Malay Archipelago ! First Peranakan in Malacca like Baba Nyonya, Chetty and Kristang. Then spread to Penang, Trengganu, Phucket, Singapore, Medan and Java !
singapura dan malaysia berebut cendol. ternyata cendol dari indonesia
Bruh nasi lemak is different from nasi uduk. And yes cendol is originally from Indonesia
Nasi Lemak is Nasi Uduk!!!
@@bbbadbathbed imo..nope, the side dish are different. Nasi uduk is more vary in side dish. That's why I said it's different 🤣
@@bbbadbathbedno its not. Its a total different dish. Its like saying all kinds of rice taste the same.
Just getting to watch the video but let me guess, it's Malaysia claiming a lot of Indonesian food again
Yeah, they did it.
I totally agree that Chendol originated in Malaysia, Melaka, as in the origins of gula melaka, and I second that the Peranakan invented Chendol!
Gula melaka is actually gula aren/gula jawa ... brought by Javanese immigrants to Malaka
Nope .
Cendol's real name is dawet .
Comes from java
Dawet has already existed for about 1,000 years .
Chinese did invent boba tea , but not dawet .
The green color of dawet comes from pandan leaves , special to tropical place of asEan .
Chinese canT grow pandan by nature , its 4 seasons !!
*_Gula Jawa diganti jadi Gula Malaka?!!_*
Tolong habis ni batik dong
MALAYSIAN KING CLAIM IN THE WORD ..
Belacan is ubiquitous to Malaysian cooking. Sambal tumis ikan bilis without belacan is not authentic. The rice could have come from anywhere in the Malay Archipelago. Pairing it with sambal tumis is a malay thing, imo.
Sambal is Indian language loanwords. Sambal with ikan can be found across the archipelago.
@@danuaditya642 you mean sambal or sambar? Indian sambar looks and taste very different from malay sambal. In any case, it's hard to find the malaysian version of sambal tumis in other parts of southeast asia though.
@@isalutefamille sambar basically means "spice." So that sambal is.
You asked about the Malaysian one, of course, it is hard to find it outside of Malaysia. However, "sambal tumis ikan bilis"? sambal goreng teri exist in other place.
CNA will show you a video about all the best foods around southeast Asia, and then the next video will be about what MSG does to your body. 😅
Nasi lemak..di Indonesia Nasi Uduk 11 12😊
this video is spicy LMAO
Rendang actually came from Malay Sumateran
nasi lemak is indeed originally from Indonesia
Bullshit 😂 even the world never acknowledge that
My friend told me Malaysia’s Nasi Kang Kang is more better. 😂
Can I tell you something, Kai Ros recipe nasi kangkang is the best, bossku fav
Nasi kangkang,too power bro
Nasi Lemak is a Malay cuisine. Malay is the native of both Malaysia and Singapore. Isn’t that simple?
No. Singapore native is chinese, not even Malay.
Nope, Malay is native of Indonesia. 😅
@@danuaditya642 nope. Malay is NOT native of Indonesia. Malay is just ONE of Indonesia native that is located in Sumatra island. There are many others like Javanese, manadonese, bataknese, dayaknese, Sundanese, and others.
@@prdx8543 There are other natives in Indonesia, Malay is one among them.
@ yeah it is Indonesia and Brunei too.
Haiyaa…just eat lar…no need to know where this food that food came from…just enjoy life, brother…
huh? since when Nasi Uduk comes with green chili? Nasi lemak is similar to Nasi Gemuk from Jambi / Palembang.. Nasi Uduk has more savoury taste, nasi lemak is more to sweet and savoury.. so different.
2:12:31 this feels like a crime 😂
1:22:41 that is the old Indonesian language
my only question is why dont the host speak in local language according to region.
No big deal about where’s original coming from Singapore or Malay it’s just coconut rice.
Sri gag jeneng khas Jowo ta Rek?
Mesti. Nama Sri bukan nama Ngarab. 😅
Sanskrit, dari asal kata cri klo gak salah. Gak cuman Jawa, even Cambodia atau Thai jg ada yg pake nama Sri.
South East Asia? No Thailand, Myanmar Cambodia or Laos ? 😂😂😂
NASI LEMAK IS INDONESIAN! WE HAVE SO MANY VARIETIES SUCH AS NASI UDUK NASI GURIH NASI RAMES NASI CAMPUR AND EVEN CALEED NASI LEMAK IN NORTH SUMATRA AND RIAU. STOP CLAIMING OUR FOOD AS YOUR, IT COULD BE YOUR NATIONAL DISH BUT IT DOESNT ORIGINATED FROM YOUR PLACE SINCE MANY OF YOU ANCESTORS SAILED FROM SUMATRA ISLAND !
rendang is from malaysia
It’s odd they ask grow food, I think it’s time singapore better buck up growing food, the jobs mostly foreigners earning bulk of money very little goes to wards poor here. I suggest foreigner donate 40 % income to singaporeans land tax job tax.
I'm kinda annoyed with many Chinese/Indian Malaysians when they "precieve" that malays "pronounced" some of the words wrongly, without them understanding the idea of loanwords. When I said "kuih angku" I was corrected, its "ang koo kwe", not "cakoi" its "cha kwe", its "tosai" not "tose".
like this is how malay adopted these terms. I use the malay term not the tamil or mandrin/hokkien term. like thailand over there like without a shame called it "cha kwe/youtiao" as "pathongko" i don't see nobody bother to "correcting" them. when the Indonesians called it "klepon" we never "corrected" Indonesians as that's how their language called "onde-onde". And then we have the word "char kuay teow" the most disputed word in Malaysia. The Chinese will expect dry kuay teow, while the Malays expect a runny kuay teow. so yeah.
cakoi is chinesee
santên is Javanese
@danuaditya642 derived from sanskrot word sara pati. सार (sāra, “pati”).
Coconut milk has been produced for over 5,000 years, and is a staple ingredient in many dishes in Southeast Asia and India:


Origin
The practice of making coconut milk likely originated with Austronesian people from Madagascar, Southeast Asia, and Oceanic islands.

Early use
Evidence of coconut graters being taken on Austronesian expansion journeys suggests that coconut milk was being produced as early as BC3000 to BC1500.

Widespread use
By around 2,000 years ago, coconut milk was a common ingredient in cooking and drink in India and Southeast Asia.
Nasi uduk, Cendol, yang ada di indo sudah pasti dari indo mo Ganti jadi Nasi Leman etc lah ttp pasti dari indo originnya
Nasi lemak is coming from Indonesia 😆
Haha no, nasi lemak is not from indonesia.😂
@@nabilmuqri1722 OH NOOOO ... 😂
The fact that, none of it belongs to singapore. 😢
baru tahu gw nasi uduk pake sambel hijau. kocak jg videonya. seumur hdup gw mkan nasi uduk itu ya pake sambel cabe merah lah. kdg pake sambal kacang. dan rasa santannya iu tergantung siapa yg buat. ada yg buat rasa santannyajauh lbh berlemak dan tajam klapanya drpd nasi lemak
Singapore and Malaysia are relatives… Not indonesia
All correct except rendang..rendang deroved from Malay Gulai ..the techniq. Develop from indian perattal curry or Bafado Portugesse .. portugesse get the technig from Bafad .. bafado techniq then spread to Sumatra.
Not true lol... rendang reciepe is way before europeans coming to SEA 😂😂😂...
@joMan1060 yes..ilthe recipies come from Malay Gulai, Melayu got gulai from indian traders in peninsular .. but the dry cook come from portugiesse abafado influence..that one wrote from Dr FadliRahman univitas Padjajaran.
@joMan1060 Portuguese culinary influence
Dr fadli rahman universitas padjajaran
The expansion of Europeans to Southeast Asia since the seventeenth century began to influence also the increasing of animal protein consumption in Malay regions. At the same time, the consumption of meat and its processed products began to take root in West Sumatra. The Portuguese can be said to be one of the European nations which has contributed to its culinary influence in the Archipelago. When the Portuguese controlled Malacca from 1511 to 1641, Luso (the term refer to the Iberian culture, namely Portuguese and Spanish) cultural influence was also spread around the area. The beginning of the contact of Portuguese influence in West Sumatra itself can be factually evidenced by the arrival of Tomé Pires and João de Barros in the second half of the sixteenth century [18, 19] and Thomas Dias [16, 20] who visited the Minangkabau Kingdom at the end of the seventeenth century.
Gradually Portuguese culture was also absorbed in West Sumatra. Antonio Pinto da França [21], for example, found evidence of the similarity of the Minangkabau groom’s dress to the Portuguese clothing style. That is, if the influence of clothing itself is adopted, then it is open to the possibility of adoption of food culture. Portuguese influence in the culinary sphere spread across various regions of the world that stretched from Africa (Guinea-Bissau, Cape Verde, Sao Tome, Principe, Angola, and Mozambique), South America (Brazil), to Asia (Goa, Macau, Malacca, and East Timor) [22]. In Malay, the influence can be seen from the various culinary vocabulary that is actually a derivation of Portuguese vocabulary [23, 24], such as acar/pickles (absorbed from achar), belacang/shrimp or fish paste condiment (baleicho), bolu/spongecake (bolo), kaldu/broth (caldo), and mentega/butter (mentega).
According to Janet P. Boileau [25, 26], a distinctive legacy of Portuguese cuisine is food preservation technique which is shown by the high consumption of meat and its various processing techniques. Portuguese-style meat processing itself includes assado (grilling), recheado (mixing meat with spices), buisado (boiling), and bafado (steaming). As for those who first absorbed Luso’s culinary influence, they were the Cristangs (Malays who had been converted to Christianity). For more than a century of Portuguese rule in Malacca, Cristang also adopted and enjoyed the patron’s appetite, one of which was the habit of meat consumption and its processing techniques [25, 26].
However, after Malacca was released into the hands of the Dutch, and the Portuguese were thrown away, the Cristang people were affected by economic difficulties. They then think of ways to meet their food needs as economically as possible. Finally, they found a surefire method as did their fellow brothers in Macau (a region on the southern coast of China that became part of the Portuguese colony). The method in question is a cooking technique by preserving food ingredients (ranging from meat to vegetables). To process meat, they have to fry while stirring constantly in a tightly covered cauldron with a little water until the color of the flesh is blackish. In Portuguese, this cooking technique is called bafado. In Boileau’s research [25], this Luso-Asian culinary influence spread since the sixteenth century from around the Malacca Strait to Sumatra.
If we look back at the words rendang and merandang in the early sixteenth century Malay manuscript Hikayat Amir Hamzah (as previously the text has been quoted in “The rise of rendang and condition of meat consumption” section above), then this becomes interesting because this manuscript has been well-known in Malacca contemporaries with Portuguese influence when it began to develop in the Malay region. Even so, there is no detailed explanation in this Malay text on how to cook meat by merandang. However, if it is related to the Portuguese-style bafado technique, it seems interesting to examine: Is there a connection between the bafados’s Portuguese influence on merandang?
The following interesting interpretation from Boileau [26] seems to answer the question above: “Braising meats and then finishing them by frying is a Portuguese technique used in dishes such as Malay/Indonesian rendang. The class of Indonesian dishes called balado (‘with chilies’) probably also originated with the Portuguese”. Boileau’s description can be confirmed by checking directly the Portuguese vocabulary. In the book of Influence of Portuguese Vocables in Asiatic Languages, the author Dalgado [27] mentioned that bafado is a derivation from abafado. Abafado itself means “a dish of stew”. In the dialect of the East (Luso-Asia), abafado is commonly pronounced as bafado. In Konkani language (Indo-Aryan language spoken by Konkani people along the western coast of India), abafado is pronounced as bāphàd; and in Bengali language, it is pronounced as bāphādú [27]. At least, it can be drawn that the bafado term were adopted and turned into the word “balado” which is now more familiarly known as a popular culinary vocabulary of particularly Minangkabau and generally Indonesia. A Minangkabau-descent gastronome, Sri Owen [28], more assumes that the word “balado” in Minangkabau language means “using chili pepper”. She has a point indeed, although it needs to be added that what is used in processing rendang is not only chili, but also various spices. It should also be added that the meaning of balado is actually more of a recurrent cooking technique aimed at preserving food (for example meat, anchovies, eggs, and tempeh).
Both bafado and balado have the same processing purpose, which is preserving food. If we look at the geographical location of the Malacca Strait which divides Sumatra and Malaysia, then Luso’s culinary influence may be spread due to human traffic activities between two regions (Fig. 2).
journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-020-00065-1#ref-CR25
@@joMan1060 Fadlirahman universotas padjajaran
Portuguese culinary influence
The expansion of Europeans to Southeast Asia since the seventeenth century began to influence also the increasing of animal protein consumption in Malay regions. At the same time, the consumption of meat and its processed products began to take root in West Sumatra. The Portuguese can be said to be one of the European nations which has contributed to its culinary influence in the Archipelago. When the Portuguese controlled Malacca from 1511 to 1641, Luso (the term refer to the Iberian culture, namely Portuguese and Spanish) cultural influence was also spread around the area. The beginning of the contact of Portuguese influence in West Sumatra itself can be factually evidenced by the arrival of Tomé Pires and João de Barros in the second half of the sixteenth century [18, 19] and Thomas Dias [16, 20] who visited the Minangkabau Kingdom at the end of the seventeenth century.
Gradually Portuguese culture was also absorbed in West Sumatra. Antonio Pinto da França [21], for example, found evidence of the similarity of the Minangkabau groom’s dress to the Portuguese clothing style. That is, if the influence of clothing itself is adopted, then it is open to the possibility of adoption of food culture. Portuguese influence in the culinary sphere spread across various regions of the world that stretched from Africa (Guinea-Bissau, Cape Verde, Sao Tome, Principe, Angola, and Mozambique), South America (Brazil), to Asia (Goa, Macau, Malacca, and East Timor) [22]. In Malay, the influence can be seen from the various culinary vocabulary that is actually a derivation of Portuguese vocabulary [23, 24], such as acar/pickles (absorbed from achar), belacang/shrimp or fish paste condiment (baleicho), bolu/spongecake (bolo), kaldu/broth (caldo), and mentega/butter (mentega).
According to Janet P. Boileau [25, 26], a distinctive legacy of Portuguese cuisine is food preservation technique which is shown by the high consumption of meat and its various processing techniques. Portuguese-style meat processing itself includes assado (grilling), recheado (mixing meat with spices), buisado (boiling), and bafado (steaming). As for those who first absorbed Luso’s culinary influence, they were the Cristangs (Malays who had been converted to Christianity). For more than a century of Portuguese rule in Malacca, Cristang also adopted and enjoyed the patron’s appetite, one of which was the habit of meat consumption and its processing techniques [25, 26].
However, after Malacca was released into the hands of the Dutch, and the Portuguese were thrown away, the Cristang people were affected by economic difficulties. They then think of ways to meet their food needs as economically as possible. Finally, they found a surefire method as did their fellow brothers in Macau (a region on the southern coast of China that became part of the Portuguese colony). The method in question is a cooking technique by preserving food ingredients (ranging from meat to vegetables). To process meat, they have to fry while stirring constantly in a tightly covered cauldron with a little water until the color of the flesh is blackish. In Portuguese, this cooking technique is called bafado. In Boileau’s research [25], this Luso-Asian culinary influence spread since the sixteenth century from around the Malacca Strait to Sumatra.
If we look back at the words rendang and merandang in the early sixteenth century Malay manuscript Hikayat Amir Hamzah (as previously the text has been quoted in “The rise of rendang and condition of meat consumption” section above), then this becomes interesting because this manuscript has been well-known in Malacca contemporaries with Portuguese influence when it began to develop in the Malay region. Even so, there is no detailed explanation in this Malay text on how to cook meat by merandang. However, if it is related to the Portuguese-style bafado technique, it seems interesting to examine: Is there a connection between the bafados’s Portuguese influence on merandang?
The following interesting interpretation from Boileau [26] seems to answer the question above: “Braising meats and then finishing them by frying is a Portuguese technique used in dishes such as Malay/Indonesian rendang. The class of Indonesian dishes called balado (‘with chilies’) probably also originated with the Portuguese”. Boileau’s description can be confirmed by checking directly the Portuguese vocabulary. In the book of Influence of Portuguese Vocables in Asiatic Languages, the author Dalgado [27] mentioned that bafado is a derivation from abafado. Abafado itself means “a dish of stew”. In the dialect of the East (Luso-Asia), abafado is commonly pronounced as bafado. In Konkani language (Indo-Aryan language spoken by Konkani people along the western coast of India), abafado is pronounced as bāphàd; and in Bengali language, it is pronounced as bāphādú [27]. At least, it can be drawn that the bafado term were adopted and turned into the word “balado” which is now more familiarly known as a popular culinary vocabulary of particularly Minangkabau and generally Indonesia. A Minangkabau-descent gastronome, Sri Owen [28], more assumes that the word “balado” in Minangkabau language means “using chili pepper”. She has a point indeed, although it needs to be added that what is used in processing rendang is not only chili, but also various spices. It should also be added that the meaning of balado is actually more of a recurrent cooking technique aimed at preserving food (for example meat, anchovies, eggs, and tempeh).
@joMan1060 eropeam brong chillies,indian bring onion,garlic, spice like cardamon, garam masala..
old video?
singapore heritage cuisine 😂funny
all is INDONESIA food!!!! dont claim it as your food!!!!
All except nasi lemak.
Singapore, your origin is china.. so ur not part of south east asia food 🤭
Sad but true
in the end we are all nusantaran people before western colonial come and Ter US apart
Nope, there are people who choose to be a western colonial lackey.
there is nothing must, wont die by not eating them. bombastic words. Childish video, same as those childish who argue stupidly on such issues. 30s age talk like lower primary schoolers. CNA nowadays seem lack of standard. The only still struggling good are those reaching 50s and above.
cococklogi folklore
Singapore try hard justifying Nasi Lemak as their own.
Finally proof that rendang is from Semenanjung Tanah Melayu which is Malaysia....
U didn't see that rendang originally from West Sumatera,Indonesia
Watch starting time code: 2:00:25
Minang people came from West Sumatra to Negeri Sembilan then assimilated themselves, married with Bidanda people (the original people of Negeri Sembilan). Bidanda people followed Minang's culture and food with their own way so that the culture & food is almost the same but not the same including rendang in which Negeri Sembilan made their own version of rendang with the cili padi.
Malaydesh peeps will claim anything to be theirs. Get your own culture 🤣
@@wawan-lbg52 Rendang versi apapun tetap rendang. Ayam gepuk versi apapun tetap ayam gepuk. Cendol dibuat versi apapun tetap cendol. Imigran China, Vietnam, Korea, jepang tidak akan lupa tempat makanan mereka berasal entah mereka sekarang jadi warga Amerika, Italia, spanyo dll
@@wawan-lbg52 the writer forgot to mention that rendang negeri sembilan is difference with rendang semenanjung and rendang padang. if u go go to negeri sembilan the dominon food is masak lemak , not rendang padang.. there are 3 name semenanjung call it 1.rendang, 2 padang randang, 3.negeri sembilan ghondang ...the difference name with 3 difference recipies.. if minangkabau broutgh rendang to n9, semenanjung will follow negeri 9 style, but then nghondang negeri sembilan is difference.. the best way to prove ids to read if from dr fadliy rahman , universitas padjajran.. he said rendag from malay gulai + lusso asian portugis lusso asian techniq in melaca... ..this is not malaysian write but indonesian writter itself.. .journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-020-00065-1
Indonesia is outraged when Malaysia claims Indonesian culture and heritage, like rendang and cendol, and Malaysia reacts when Singapore claims cendol as theirs. How funny is that? still cendol is from indonesia
Nope its form Malacca
@@wanhaziq9880 THe word 'rendang' itself is minangkabawese means slow cooking with small fire and keep stiring until it dry...try harder malaydeshi
folklore is not fact
Yes, very true. Anecdotes are not data
The accident malay family cooking is ridiculous from Malaysia historian. The mother in law from nasi lemak stall in Malaysia and 17th Century document from Java kingdom is much more sense. Nasi lemak, cendol, batik, rendang are all from Indonesia migrants. Indonesia is rich of cultures including foods.
but hikayat amir hamzah , misa melayu aslo being doumentaed about rendang in 15 century
Nasi lemak is not from indonesian or nasi uduk. It is from Malay people lol. And the lemak here means fatty. Because the rice is cooked in coconut milk. Btw i also think the folklore is absurd but that doesnt denied that is malay food and much more prevalent on west coast of malay peninsula and some parts of sumatra
Nasi lemak is not from Indonesia and not inspired by nasi uduk. It is from malay people. I agree that folklore is absurd but in its own authenticity its malay food and much more prevalent in west coast of malay peninsular and some parts of sumatra.
@@ariff_abdullah rendang is minangkabwese cuisine. they v tradtion to migrate or 'merantau' to other place like mindanao. malay peninsul and many islands in indo archipelago. dan mereka buat rendang as perbekalan ... that's no sense orang semenanjung asal dari rendang as they not known "perantau'... and to make it bold. rendang ada sejak kerajaan pagaruyunng abad 14. lantas sy tanya kau apa arti rendang? kau tak tau kan?
@@nabilmuqri1722 while don't forget that santan came from the Javanese. 😅
Cna hauk
Sri?? That's very Javanese name lol,..😅
Itu dari bahasa sansekerta, di thailand kamboja dll jg ada nama itu
Pada dasarnya semua makanan di asia berasal dari Malaysia. Itu yang pada dasarnya menjadi motto Malaysia.
Wow, Nugroho, very Javanese name.
Ya semua memang berasal dari Malaysia
@@alle034 very Javanese?
Klo nulis inggris gunakan kosakata yg tepat.
@@satryonugroho5296 harusnya gimana penulisannya, Baginda? Saya cuma lulusan SMP.
@@alle034 kamu nanya?
Most authentic does not necessarily mean the best
Rendang can be found in written form history from 15th, 16th, 17th, 18th, 19th centuries and so on in Malaysia while in Indonesian, the earliest mentioned of Rendang in written form was only in 19th Century. Yet they want to claim it is from Indonesia. The fact CNA never addresses this just show how shallow their research for Rendang.
Also Nasi Uduk is derivative from Nasi Lemak which the origin can be traced from Melaka. All facts about Rendang, Nasi Uduk and Nasi Lemak can be found in Food Journal written by Indonesian researcher.
ngarang malaydesh lmao
There is no such things of an authentic cuisines around southeast asia, most of them are simply influenced by Chinese and Indian cuisines.
Such a nonsensical statement. Let me give you a quick lesson: take tempeh. I won’t even bother listing all the ways it can be cooked. So, enlighten me-where does tempeh come from, if not Indonesia? You know, that country in Southeast Asia.
The fact, non authentic from malay