Get to know the finest flavours of Malaysia
Malaysian food is a melting pot of cultures with dashes of Malay, Chinese and Indonesian. Malaysian food is cooked fresh to retain its flavors and reheating is not a thing in Malaysian cuisine. Spices like nutmeg, star anise, dry red chillies, cinnamon, shrimp paste, curry mix of ground powders, torch ginger, curry leaves, herbs like local daun laksa, kaffir lime and screw pine leaves.
Fruits like mangoes, papaya, pineapple, muskmelon and Durian available in mostly high quality and in organic form. Malaysia is meat eaters’ and big eaters’ paradise with the local produce of sea food, local fish, lamb and chicken. A Malaysian soiree in a day in Malaysia consists of six meals a day with breakfast being the biggest meal. Malaysian food is all about fresh flavours and assorted sweet treats.
A popular Malaysian breakfast for the morning repast is a huge feast spread.
Nasi Lemak happens to be an unofficial national dish of Malaysia. It is rice cooked in coconut milk with screw pine and pandan leaves and served with anchovies or meats and a spicy sauce called sambal. Nasi Campur is the vegetarian version of Nasi Lemak with rice mixed with vegetable based curries.
Roti Canai is a circular layered roti eaten with meat, lentil, vegetable curry or local coconut jam.
Teh Tarik is local frothy tea and Kopi Tarik is locally brewed strong coffee made with condensed milk.
Laksa is a Chinese influenced dish which are thick noodles served with fish soup, sardines, spices and sauces.
Malay Kuih is the classic dessert to the end of a Malaysian meal made from glutinous rice flour grated coconut, coco cream, screw pine, palm sugar and tapioca.
Ais Katanga is shaved ice with toppings.
Goreng Pisano is a dish of banana fritters.
Babur Cha Cha is a sago porridge with sweet potato chunks and coconut milk.
June 06, 2017
May 31, 2017