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Malaysian
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Malaysia has been blessed with harmony among people of different ethnic heritage. With the ethnic diversity - Malays, Chinese, Indians and Eurasian to name a few, each brings along its own flavours and reflected in the ingredients found in their respective cuisines. Mouthwatering as they may sound, below is just some of Malaysian cuisines that you may discover during your stay in Malaysia.
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Satay is possibly the world's most popular food. Marinated bite-sized pieces of beef or chicken are skewered onto thin, bamboo sticks and barbequed over a charcoal of fire. It is served with thick, spicy peanut gravy, chunks of raw onion and cucumber, and not forgetting the ketupat - compressed squares of rice. |
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Nasi Lemak - "Rich Rice" cooked in coconut milk and served with a fiery sambal or chilli paste, cucumber for coolness, small crispy fried fish and fried egg or omelette. |
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Indian "Banana Leaf" meal. The banana leaf acts as a disposable plate from which spicy dry mutton, fried fish, chicken curry, red curried crabs and a variety of spiced vegetables and pickles are eaten. The meal is often accompanied with yogurt to cool the palate and cups of thin, spicy soup to aid digestion. Best eaten with fingers rather than forks and spoon! |
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When you tire of rice, then try noodles. Chinese immigrants introduced noodles to Malay cuisines: mee (a spaghetti like yelllow wheat noodle), kway teow (flat strips of smooth rice noodle), and mee hoon (thin rice vermicelli) - all can either be fried or served in light soup. |
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