My Sinful Malay Heritage

Bubur Caca

I am Malay and I love my Malay dishes.  My Gulai Lemak Cili Padi, Sambal Ikan Bilis, Nasi Lemak, Rendang Ayam, Pecal Kacang with Nasi Impit and Rendang Daging, Sate and Kuah Kacang, Nasi Goreng Sambal Belacan (wuhoo!), Ikan Goreng Bercili, Ketupat Pulut, Pulut Udang and the list goes on.  I love our desert of Onde-Onde, Badak Berendam, Bubur Gandum, Kueh Akok, Tepung Pelita, Pisang Goreng, Bubur Caca, Jemput-Jemput Pisang and more yummies endorsed by sugar and oil! Of course I'm also guilty of loving our dips of Tempoyak, Budu and what was that other smelly thingy made of prawns? Yup! I love my Malay Heritage.

Ketupat Pulut

Unfortunately, the list of Malay delicious spread of food from entree, to main course and dessert is a menu for gout, high blood pressure, heart attacks and diabetes.  We usually get awfully fat and unhealthy too (or was that a given?)  So, proof that Malays lead a rather unhealthy life is their medical bills and sad self denial to simple pleasures of life in their twilight years.  I seriously don't want to go there.

Sadly though, as much as I try to be a health buff, I am born a lazy bugger.  I prefer the snooze button than the wake up call for a run in the cold morning.  I enjoy hugging my bantal busuk and hide under my blankie as oppose to toning my muscles with weights and mats. And I still would rather have my roti telur than half boiled eggs, nasi lemak instead of a muesli cereal and chug down my teh tarik as opposed to water and juice.  How leh?

Pisang Goreng

Then it occurred to me that I am having a tough time downing my healthy meals because they're not Malay.  They're just not cut out for my coconut hungry belly and I need my chili boost.  Why in the world haven't the Malays come up with a proper diet book that helps us eat our heritage food and stay healthy?

As I browsed the Internet and some popular bookstores, I find that healthy cooking are mostly reserved by non Malay recipes.  I am now kicking myself for not taking lessons in cooking so I'd know the values of calories and fat and whatever else I need to calculate to make my cooking healthy.  Even the recipes that claim to be Malaysian is actually a fusion of tastes that befits the more modern culture...which basically means the Western culture.

Pulut Udang

I wonder if I can start a movement that encourages the Malays to relook at their diet and work out a menu that is healthier.  Someone told me to substitute coconut milk with yogurt or skimmed milk.  Someone told me to buy molasses instead of processed sugar.  But what about my pulut, pisang goreng and kuah kacang?  Shall we start something here?  Let's make a menu of our liking and ask a dietician calculate the 'sin'...you think it'll work?