History - Malaysia pavilion at the New York 1964 World's Fair !

Malaysia 1964 - Official Guide New York World's Fair - A new country - the 14 Federated States of Malaysia - uses visual devices and taped commentaries on pickup phones to acquaint visitors with its people, government, industry and arts.

In the center of the two-story pavilion, orchids and ferns surround a small lily pond. An exhibit of the Malaysian way of life includes a color diorama of a village. Elsewhere on the ground floor are scale models of a tin mine and the Parliament House in Kuala Lumpur.

The country's industry and commerce are shown on the second floor - including an exhibit on one of its chief products, rubber. Films are shown continuously.

A collection of art works is in the pavilion's restaurant, where waiters offer assorted curries from wagons, and visitors may order such dishes as satay - marinated beef cubes broiled and dipped in spicy peanut sauce.

* Admission: free.

While talking about Restaurant of the pavilion, the Souvenir Guide Book provided many recipes from many countries participating to the Expo of New York... and of course, here's the one from Malaysian pavilion :

MALAYSIA - SATAY
Beef on Skewers

Serving carts, wheeled by brightly turbaned Malaysian waiters, bring on the spicy specialties (including fine curries) of this island-nation to the table.
Tables and chairs are of bamboo and rattan.

• 1/2 cup packaged finely grated coconut
• 3/4 cup heavy cream
• 2 pounds sirloin steak cur 1/2 -inch thick
• 1/2 cup minced onions
• I clove garlic. minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon crushed dried red peppers
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 3/4 cup ground almonds
• 3 tablespoons sesame or vegerable oil
• 2 tablespoons lemon juice

Rinse the coconut under cold running water, drain and combine with the cream in a saucepan.
Bring to a boil, let stand 30 minutes, then drain well and discard the coconut. Reserve the cream.

Cut the steak in 3/4-inch squares. Pound or chop to a paste the onions, garlic, salt, red peppers, coriander, turmeric, sugar and almonds.
Toss the meat in the mixture and let stand 30 minutes.
Using 8 skewers, thread the meat on them. Reserve any spice mixture that doesn't adhere.
Broil the skewers 3 inches from source of heat 8 minutes or to desired degree of rareness, turning the skewers frequently.

While the meat is broiling, combine the coconut cream, oil, lemon juice and reserved spice mixture. Cook over low heat and serve as a sauce with the broiled meat.
8 servings.

Inside the pavilion of Malaysia, at the New York Word's Fair 1964

CHILE... Recipes and Photos...

CHILE has a beautiful Facebook page... with always marvellous photos, and Chilean recipes... to try !

https://www.facebook.com/expomilancl

What dish do you know Easter Island? 
Similar to how a curanto the hole is made in the south of Chile. The "Umu Pae" is one of the traditional dishes of Easter Island. Their preparation is done on a stone hearth, where meats and vegetables, which are then covered with banana leaves so that the steam can not escape they get.

The Chilean ceviche prepared. 
The ceviche fish is a delicacy known in much of Latin America. In Chile, thanks to our local ingredients, we get a special flavor, unique nuances.
If you go to Valparaiso, you can give a taste testing a fresh corvina ceviche or Pippin.

Lobsters of Chile. 
Our marine crustaceans are closely linked with our insular territory, varying in name and form, depending on where they are located.
In Juan Fernández, once captured lobsters are transported to the mainland by plane, to get the flavor and freshness of # ElAmordeChile on our tables.

Kneading bread: a field trip.
That indescribable feeling of taking a fresh homemade bread, break it and let all the steam out of a spectacular mass, everywhere you look. You can use Pebre, butter or even eat it alone, and better if it comes from a wood stove, because that flavor is unmatched.

Mass corn pie. 
As in all families, the recipes change depending on who prepares them. Chilean cuisine is alive and seeks to reinvent with new techniques and accompaniments, putting hands in cooking.
How do you prepare you corn pie?

Chilean casserole. 
In Latin America there are many ways to prepare cooked or pots, but few resemble a Chilean casserole.
This dish of our country is rooted with the Creole cuisine since its inception. Either beef or chicken should always be accompanied with the ubiquitous pumpkin, corn and potatoes.
How do you prefer the pan with beef or chicken?

The Beans: Preparations for everyone. 
It is one of the most iconic and versatile repertoire of our national dishes. They can be prepared in winter as in summer, changing its preparation. Prepare them with porridge, or even pomegranates reins, taking the seasonality of corn in spring.
How do you like most?

Rain + Cold = Sopaipillas! 
Popular and beloved, the sopaipilla is perhaps the only typical food that can be found throughout Chile. Present in carts, corners, shops and restaurants, it can be accompanied with mustard, salsa or even "past" with molasses and orange.
And you, how do you like more: salty or sweet?

https://www.facebook.com/expomilancl