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Malacca Tour, Malaysia by Asiatravel.com

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Published on Jan 28, 2010

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Malacca (Malay: Melaka, dubbed The Historical State or Negeri Bersejarah amongst locals) is the third smallest Malaysian state, after Perlis and Penang. It is located in the southern region of the Malay Peninsula, on the Straits of Malacca. It borders Negeri Sembilan to the north and the state of Johor to the south. The capital is Malacca Town. This historical city centre has been listed as a UNESCO World Heritage Site since 7 July 2008.

Although one of the oldest Malay sultanates, the Yang di-Pertua Negeri or Governor, rather than a Sultan, acts as the head of state.

The historic centre of Malacca was inscribed on the World Heritage List on 7 July 2008 together with George Town, the capital of Penang.

The Malays who are the original settlers of Malacca since 1400, form the largest community. The Malaccan Malays are rich in culture from their daily life to the building arts. The famous Malacca Steps or Tangga Melaka are common in front of many Malay houses in Malacca.

Two of the most important museums in Malacca are the Baba Nyonya Heritage Museum and the Melaka Sultanate Palace Museum.

Malacca is well-known for its food. Most notable of all is the traditional Malay dishes like ikan asam pedas, sambal belacan and cencaluk.

Belacan, a Malay variety of shrimp paste, is prepared from fresh tiny shrimp of a species known as keragu in Malay. These are mashed into a paste and dried in little mashed lumps, pounded and formed into large balls, dried again for a week or so, wrapped in plastic and stored for future use. It is in this form that most of these blachan balls are sold. Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing belacan with chili peppers, minced garlic, shallot paste and sugar and then fried. The aroma from the frying mixture can be unpalatable to Westerners who have not become accustomed to it, but is an absolute delight to the Asian connoisseur.

Malacca is also famous for satay celup. Raw fish and meat are skewered onto sticks which is then cooked in a peanut sauce. The satay celup is often self-service where you pay for individual sticks.

There is also Nyonya-Baba cuisine which is a mixture of Chinese (mostly southern Hokkien or Fujian influence), Portuguese, Dutch, Indian, British and Malay cooking with most dishes being spicy in nature. Interesting dishes of the Peranakan include Itik Tim (a soup containing duck and salted vegetables), Ayam Pong Teh (chicken casserole with salted brown-bean sauce which is usually served with potatoes) as well as the famous Nyonya Laksa. Chicken Rice Ball is another dish popular with domestic Chinese tourists.

Malacca's ethnic Portuguese population are the descendants of Portuguese colonists from the 16th and 17th centuries. Even to this day, many of the ancient traditions passed down since the Portuguese occupation are still practised, i.e. "Intrudu" from Portuguese word "Entrudo" (a water festival that marks the beginning of Lent, the Catholic fasting period), "branyu" (traditional dance), "Santa Cruz" (a yearly Festival of street celebrations).

The Portuguese colonists contributed dishes like Devil's Curry and Portuguese egg tarts to the town's already rich cuisine. Ikan Bakar (roasted fish) restaurants in Umbai, Serkam and Alai are also popular.

There is also a sizeable amount of Sikhs residing in Malacca. Devotees of Sikhism from all over Malaysia and the world congregate each year at the well-maintained gurdwara (Sikh temple) situated in Jalan Temenggong during the last weekend of May. The occasion marks the commemoration of the death of its former priest, Sant Baba Sohan Singh Ji, who was elevated to a saint upon passing away. Visitors are welcome but are advised to follow rules and common practices within the premises. Typical vegetarian punjabi cuisine will be served to everyone visiting the gurdwara.

Info Taken from Wikipedia.com
Credits to Wikipedia.com
http://en.wikipedia.org/wiki/Malacca

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