Malaysia's diverse society is also fully revealed in terms of food and other aspects. It is precisely because it brings together food from local Malaysian peoples, Chinese, Indian and Western countries, which makes it a wide range of delicious foods of all kinds. The main food for the Malaysian people is rice and rice, but the noodles are also quite common.
Malay food
Malay food is mainly spicy, among which the more famous foods include nasi lemak, fragrant satay (chicken, beef and mutton skewers), Malay pastries, bamboo tube rice, turmeric rice, etc.
Chinese food
Chinese food from street stalls to hotel restaurants, from snacks to expensive banquets, you can choose from. In terms of snacks, there are stuffed tofu, shrimp noodles, fried kowtow teow, curry noodles, clear soup noodles, pancakes, Hainan chicken rice, clay pot chicken rice, wonton noodles, Hong Kong dim sum, Bak Kut Teh, Penang spicy sand, etc., with a wide variety.
Indian food
Indian food is also mainly spicy, the most common ones are Qila tea and various pancakes. Other Indian foods include capati, tapai, tosei, etc. Indians are also famous for their banana rice.
Sometimes I worry about what to eat. Today, the editor will list some local delicacies that I often eat when I was studying in Malaysia. Let’s take a look~
Indian pancakes
Indian pancakes (Roti canai) is a round flat pancake, a popular food in the Mama stall in Malaysia; it is used for breakfast, lunch, afternoon tea and dinner. Often used to eat with tea or iced tea.
Five-spice braised pork
Ngo hiang or lor bak (Chinese: five-spice or braised pork) - Fried meat rolls made of five-spice minced meat and chopped chestnuts, rolled with soy tofu slices, and then fryed. It is usually served with a small bowl of Lor (a thickened soup with corn starch and beaten eggs) and chili sauce. The term also extends to other items sold with meat rolls, such as tao kwa (hard tofu), pork sausage, tofu skin, etc.
Peanut Shortbread
There are few foods in Malaysia that are saltier and more popular than peanut shortbread. This Malaysian delicacy is mainly made from deep fried dough into fragrant thin crackers, and is decorated with peanuts and small fish. The amount of salt can be changed, and shrimps and garlic can also be used instead of small fish.
sata
sata is a traditional Malay delicacy - marinated beef, mutton and chicken skewers are grilled in skewers on a moderate heat, the most important thing is to dip a thick layer of satay sauce and put it in the mouth. Satay sauce is made of peanut butter, coconut sauce, young shrimp, etc., and it is extremely mellow and will definitely make people feel attached to it after eating it. While enjoying a bunch of satay, it is accompanied by traditional Malay rice, cucumbers and onions wrapped in coconut or pandan leaves, so the taste of satay at the mouth is even more distinct. After the meat of satay is cut into thin slices, it must be marinated and skewed on the coconut leaf branches before it is baked on the grill over charcoal fire, and then it is hot and dipped in peanut butter. If eaten with glutinous rice dumplings treated with coconut milk, it will be even more delicious! In Kota Kinabalu City, Malaysia, you can easily see satay vendors next to the sidewalks of some tea rooms on Haibang Street. If you want to eat all Malaysian food, how can you do without Satay!
Nasi Lemak
Nasi Lemak is a very common delicacy in Brunei, Malaysia and Singapore. The main ingredients are rice, coconut milk, etc., and the auxiliary ingredients include shredded coconut milk, eggs, etc., and the taste is light.
In fact, it is an informal national dish in Malaysia. On Terengganu and the east coast of Kelantan, "Restaurant rice" is very ordinary. There are also similar foods in Indonesia, called "Wu Du Rice".
Bak Kut Teh
The root of this dish is "Bak Kut" (Fujian dialect), the term for meaty ribs. The easiest way is to combine garlic, dark soy sauce, and specific herbs and spices that are boiled for several hours. This soup is often considered a health supplement and has historically been worked on the docks of the Swettenham port (now Klang port) by hard-working Chinese hardworkers and cleared the land and served with strong tea ("Teh"). The seasonings in other Chinese communities are different.Chaozhou people like clear soup, which is heavier than garlic and pepper, while Cantonese may also include other types of herbs and spices. Changes include the so-called chik kut teh (made with chicken and growing popularity among Muslim diners), seafood bak kut teh and the “dry” (reduced gravy) version derived from the town of Klang.
Hainanese Chicken Rice
Hainanese Chicken Rice is made of tender and juicy chicken with chicken soup cooked rice, mixed with garlic chili sauce, and shredded cucumber. Sometimes it is also served with boiled chicken or roasted chicken, which tastes delicious!
laksa
laksa (le four tones) sand is also known as laksa (Malay: Laksa), a pasta dish originated in Malaysia and is a representative dish in Malaysia and Singapore. The main ingredients are shrimp, lamb, dried onions, etc. In Malaysia, authentic Nyonya Laksa pays attention to the umami flavor of coconut milk, the sweetness of fresh shrimp and the spicy taste of homemade chili oil! The soup is made of curry soup and has a sweet, salty and spicy taste! The ingredients are fresh clams, fried tofu, fish cakes, shrimps, bean sprouts, etc., plus fine white coarse rice flour. In this way, a bowl of laksa with all colors, fragrance and flavor was served!
Indian fried noodles
Indian fried noodles (mee goreng) is a pasta with a very special taste. Since meegoreng is Malay, it is also called Malay fried noodles. In fact, this pasta comes from Indian Muslims (also known as mamak)
fried kueu teow
fried kueu teow. As a cooking method of kueu teow, it usually refers to dry fried. It is commonly found in Chaoshan District, Guangdong and southern Fujian. It is basically the same as the "dry fried river" in Cantonese dialect. It is also written as "Fried Gui Diao (Chaoshan Dialect)". It is also a Chinese delicacy popular in Southeast Asian countries such as Malaysia and Singapore. It can be found in the food centers of Malaysia and Singapore.
Cendol (Cendol)
Cendol is a kind of green thin strips made of Pandan leaf juice, with a strong green grass flavor. It was originally a famous dessert for Malaysian Indians, but now the Pandan ingredients have been changed to natural mung bean powder! When eating, serve it with smoothie and drizzle with special coconut milk and brown sugar, which is refreshing and refreshing! This is my favorite dessert, and red bean ice!
