Deffrent Country Food

Korean Food Vs Malay Food
Korean famous food is cuisine food that was a Korean Traditional food.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes(banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette. 

Malay Food

A Melting Pot of Flavours

If Malay food is to be described in just a few words, the most appropriate may be – “A festival of flavours”. Having absorbed various cultural influences through the centuries, particularly Chinese,Indian, Arab, Thai and Indonesian, Malay cuisine has evolved into its very own. What gives Malay food its main and unmistakable characteristic is the expert use of rempah, which is a mixture of wet and dry herbs and spices. Indeed, many popular Malay dishes begin with a ground paste consisting of red onion or shallots, garlic, ginger, galangal, fresh turmeric and lemongrass. In addition to this, is the famed dry spice combo of star anise, cinnamon sticks, cardamom and cloves.

Often mixed with chilli paste, these herbs and spices are sautéed in oil to bring out rich flavours and aroma. Other crucial flavour enhancers that are must-haves in the Malay kitchen are tamarind paste, belacan (dry shrimp paste) and coconut milk. A typical Malay meal comprises of white rice, eaten with an assortment of lauk or dishes. Chicken, beef or fish, is often cooked as asam pedas (spicy, tangy gravy); curry; sambal (fried chilli paste); or lemak (coconut milk gravy). The vegetables, on the other hand, are usually flavoured with belacan or dry shrimp; cooked with coconut milk; or eaten raw or blanched as ulam, which is typically dipped into the ubiquitous sambal belacan.

Made of finely-ground fresh chillies, belacan and other ingredients, sambal belacan is a hot and pungent paste that is well-loved by Malays. It is such an integral part of Malay cuisine that recipes vary from state to state, village to village, and family to family, with each one having its own special blend. Not quite content with all the flavours mentioned above, Malays often enhance their meals further with the use of strong-tasting condiments, such as budu (fermented fish sauce), pekasam (salted and fermented fish), cencaluk (salted krill) and tempoyak (fermented durian).