Top 5 Local Foods To Eat In Malaysia

Malaysian Food is not one particular distinction of food but a culinary diversity originating from its multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya Borneo.  A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'. Presented here are some of the various delicious and popular dishes from this rainbow of gastronomic spectrum.

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Bak kut teh

A Chinese herb soup that can direct translates as “pork bone tea” It consists of meaty pork ribs in a complex mixes of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together for hours. It is believed could warm your body and refresh your sleeping mood. Bak Kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup.

 

Rojak

A fruit and vegetable salad dish commonly found in Malaysia. The term “Rojak” is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian. Chinese rojak contains mainly local fruits such as mango, pineapple, pomelo with cucumber, prawn friitters mixed with spicy shrimp paste sauce. Penang is one of the famous place for this wonderful salad dish. While Indian rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a sweet thick, spicy peanut sauce

Nasi lemak

The unofficial national dish of Malaysia. With roots in Malay culture, its name is a Malay word that literally means ‘rice in cream’. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Traditionally, Nasi Lemak serves in banana leaves as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg and hot spicy onion sauce (sambal).

Satay

Chunks or slices of dice-sized meat (chicken, mutton, beef or pork ) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes). In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country

 

Roti canai

 A type of flatbread or better known as roti prata. Roti means bread in Malay. The term “canai” derives from “Chennai”, a region in India which is formerly known as Madras. In English, roti canai is sometimes referred to as “flying bread,” a term that evokes the process of tossing and spinning by which it is made before frying on the hot pan. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside. Roti Canai is normally served with beans curry, fish curry or mint source. Some may like to dip it into sugar