|
Food
& Drinks
| Malaysian
cuisine primarily consisting of Malay,
Chinese and Indian food,and also
comprises hybrid classes of food
derived from cross-cultural influences
such as Mamak (Indian-Muslim) and
Nyonya (Malay-Chinese) cuisine. Hawker
stalls are a favourite haunt of
Malaysians from all walks of life. All
over Malaysia you can find them along
the roadside or at hawker centres in
the marketplace or shopping complexes.
Roadside stalls usually open until
midnight and make a great place for
meeting up for a chat with friends.
|
|
Malay
|
| Many
centuries ago, when traders from
Indonesia, India, China, and the
Middle East came to barter their
wares on our shores, they also
brought along their home grown
spices. Since then, these spices
have scattered all the way to
our tabletops, giving rise to
the distinctive spicy flavour in
found in Malay cuisine. Chili,
lemon grass, pandan (screwpine)
leaves, daun kesum (polygonum or
laksa leaf), kunyit (tumeric),
bunga kantan (wild ginger buds)
are spices used in Malay dishes,
just to name a few.
|
|
|
|
|
|
|
Popular Malay Food
|
|
Descriptions
|
|
Nasi Lemak |
|
Popularly
eaten among locals at any time
of the day, this dish consists
of rice cooked with coconut
milk served with condiments
such as sambal ikan bilis
(fried anchovies in hot chilli
paste), slices of boiled egg,
peanuts and cucumber. Larger
portions can include curry
chicken, beef or squid.
|
|
Satay |
|
Marinated
beef or chicken pieces in
skewers barbecued over
charcoal and eaten after
dipping into a sweet and spicy
peanut sauce. It is also
served with ketupat (rice
cubes wrapped in palm leaves)
and cucumber.
|
|
Nasi Dagang |
|
Originating
from the state of Terengganu,
this glutinous rice dish
steamed with coconut milk
comes with side dishes of tuna
fish curry and vegetable
pickle.
|
|
Roti Jala |
|
These
"lacy pancakes" are
made from flour, eggs, a pinch
of tumeric and a bit of butter
served with any curry based
dish.
|
|
Rendang |
|
A
meat dish cooked with coconut
milk, chillies, onions,
cinnamon, cloves, coriander
and nutmeg. Eaten with rice,
ketupat or lemang (glutinous
rice cubes in coconut milk).
|
|
Ice Kacang |
|
A
delightfully colourful
concoction of jelly cubes, red
beans, creamed corn and
peanuts topped with shaved
ice, rose syrup and evaporated
milk. A scoop of ice-cream can
be added upon request.
|
|
|
|
|
|
Chinese
|
| The
variety of local
Chinese food stems
from the individual
culinary heritage of
the different
provinces of China
from which the early
immigrants originated.
For instance, Dim Sum
originated from Canton
while Szechwan is
known for its hot,
peppery dishes. A
number of fine
Chineserestaurants can
be found in major
hotels around the
country serving
delectable cuisine of
impeccable quality. A
table of ten people
can delight in an
eight or nine-course
meal featuring exotic
dishes such as Shark's
Fin Soup, Monk Jumps
Over The Wall and
Peking Duck. Outlined
below are one-person
dishes from the range
of popular hawker fare
found around the
country.
|
|
|
|
|
|
|
Popular Chinese Food
|
|
Descriptions
|
|
Hainanese Chicken Rice |
|
Rice
cooked in chicken
stock and topped
with steamed or
roasted chicken.
|
|
Hokkien Mee |
|
Originated
from KL, this rice
noodle is fried with
fried pork fat,
prawns, sliced pork,
cabbage and turns
black and expands as
it soaks up all the
sauces and grease.
It is eaten with
freshly blended
chilli sauce mixed
with dried shrimp
and belacan.
|
|
Assam Laksa |
|
A
speciality from
Penang consisting of
thick rice noodles
in a spicy and sour
fish based soup with
pineapple, cucumber
and onions. A sweet,
thick prawn paste
may be added for
extra flavour.
|
|
Char Kuey Teow |
|
Stir-fried
flat rice noodles
with prawn, cockles,
egg and bean
sprouts.
|
|
Dim Sum |
|
Delicate
morsels of
specialities with
over 30 varieties
served in round
bamboo baskets.
Includes steamed
prawn dumplings,
Char Siew Pau
(steamed bun with
sweet roast pork
filling), chicken
feet in collagen,
radish cake and egg
custard tart.
|
|
|
|
|
| |
| |
|
Indian
|
| Travellers
will be pleased to
know that they do not
have to go all the way
to India to revel in a
spicy and sumptuous
Indian meal. Since the
large arrival of
Indian migrants in the
19th century, fiery
curries and piping hot
breads have made their
presence in the
Malaysian food scene.
Local Indian cuisine
can be divided into
Northern Indian,
Southern Indian and
Indian Muslim cuisine.
Northern Indian dishes
are mostly meat based
and cooked in yoghurt
and ghee. Southern
Indian cooking
contains a liberal
dose of coconut,
tamarind and curry
leaves while Indian
Muslim cuisine
features rice and
vegetables with rich
and thick curries. |
|
|
|
|
|
|
Popular Indian Food
|
|
Descriptions
|
|
Roti Canai |
|
A
local favourite,
this pancake is made
out of wheat flour
dough which is
stretched, layered
and fried on a
griddle.
|
|
Chapati |
|
Flattened
bread made from
whole wheat flour
and enjoyed with any
curry of your
choice.
|
|
Thosai |
|
Fried
pancake with sourish
taste, eaten with
curry. An
interesting
modification is the
Paper Thosai, a
paper-thin Thosai
served folded into a
cone shaped hat.
|
|
Banana Leaf Rice |
|
Rice
served on a banana
leaf accompanied by
a choice of dishes
such as dried fish,
papadams (lentil
wafers) and chutney.
|
|
Nasi Kandar |
|
Rice
eaten with an
assortment of
dishes, which
include curried
squid, chicken and
fish. Its name is
derrived from the
shoulder poles used
by olden day
vendors.
|
|
|
|
|
Others
Except
Malay, Chinese and Indian
cuisine, you are also able
to try another type of
foods. Nyonya food combines
Malay spices such as chilli,
spring onion, candle nuts
and tumeric with traditional
Chinese ingredients. You can
even having a Thai,
Japanese, Korean and other
countries dishes in
Malaysia.
|
|
BUMI
TOURISM INNOVATIVE
Anjung
KL Office Suite
No-13A, Jalan Tong Shin, (Off Jalan
Bukit Bintang),
50200 Kuala Lumpur, Malaysia
Our
phone numbers:
Tel :
(+603) 2148 7212 / 8212
fax : (+603) 2148 6212
Email
: gitc@bumitourism.com
/ ken@allmalaysia.net
|
|
|
|
|
|
|