Malaysia is not only well known for beaches but also popular for tasty dishes too. In Malaysian community, they have all sorts of cuisine: Chinese, Indian, Malay etc. The Malaysia food culture has heavy influences from the Malays, Indians, Indonesians, and Chinese.
The use and combination of ingredients such as cumin, coriander, and chilies, made the Malaysian food tasty one in Malaysia tour package.
Banana Leaf Rice
Banana Leaf Rice is a traditional way of serving rice dishes. Various dishes are served on top of the banana leaf, so you have an assortment of foods to try.
Typical dishes to eat on the banana leaf are white rice, chicken curry, assorted vegetables, fresh yogurt, papadam (crispy flatbread) and dried chilies.
Nasi Lemak (Fatty Rice)
It has attained esteemed Malaysia’s National Dish label, Nasi Lemak should be on top of Malaysian dishes. The rice made with coconut milk, and later served with cooked anchovies, sambal (spicy sauce), slices of cucumber, boiled egg and cooked groundnuts. It is then wrapped using a banana leaf into a pyramid-like shape.
The Malaysian lunch never completes without the presence of Nasi Dagang. It consisting of coconut milk, fish curry and fried shaved coconut, Solok Lada, hard-boiled eggs and vegetable pickles.
Sang Har Mee – Fresh Water Prawn Noodles
Sang Har Mee is most expensive noodle dish you will find in Malaysia. This dish has special features including large freshwater prawns with crispy noodles, in rich and creamy gravy. An egg added to the soup to bring the added flavor.
The impressive treat during this dish is the roe that comes from the prawn’s head. The prawn’s roe gives the soup a very creamy texture and rich taste.
Nasi Kandar – Rice with Assorted Curries
Nasi Kandar is a famous dish that originated in the north part of Malaysia, in Penang. Nasi Kandar is a meal that consists of steamed rice (or biriyani rice) and served with an assortment of curries and side dishes.
Satay (Grilled Skewered Meat)
Satay is absolutely a good option when you want great food. A very popular snack to eat throughout Southeast Asia is Satay. Satay is a meat skewer that grilled over a wood or charcoal fire.
Meats typically used in Malaysia for Satay is chicken or beef.
Before grilling, the meat will marinate in a paste that consists of shallots, lemongrass, garlic, ginger, coriander, cumin, and turmeric. The best part of eating Satay is the dipping sauce.
A creamy and sweet peanut sauce is normally served with Satay, with a side of chili paste. The combination of the grilled meat and peanut sauce is delicious.
Rojak (Fruit and Vegetable Salad)
In Malay, Rojak means a mixture or a blend of something. Rojak is a spicy salad consisting of mixed tropical fruits and vegetables.
Typical ingredients in Rojak are cucumbers, jicama, pineapple, rose apple and bean curds. Other variations may include cuttlefish, fried tofu, cruller and crispy fritters.
Roti Canai (Flatbread)
A very popular dish in the Malaysia food spectrum, Roti Canai bears many Indian influences.
This will simply roll out and made of flour, sugar, margarine, eggs and condensed milk is certainly Malaysia’s favorite bread. Roti Canai is a type of flatbread that has savory and sweet variations. The sweet variation is usually eaten with a banana filling and condensed milk. Many locals eat Roti Canai for breakfast, but people also eat it as a snack throughout the day.
Murtabak is a stuffed cake or variety of Roti that originates from Saudi Arabia and India with India Tour Packages. However, it is also an extremely popular street food snack in Malaysia. Most Malaysian restaurants will stuff their Murtabak with minced beef, chicken or mutton, along with onions, egg, and garlic. Murtabak has a very savory flavor and restaurants sometimes serve it with curry style gravy.
Cendol is a type of green worm-like jelly type rice flour, and combined with smooth shaved ice, palm sugar, and red beans, and is usually sold out along the streets of Kula Lumpur.
Charsiew literally means ‘burn with a fork‘. It contains boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat is seasoned with a mixture of honey, five-spice powder, dark soy sauce and possibly hoisin sauce.