Top 10 Malaysian Food
Malaysia's Top 10 Food..
To decide on the Top 10 Malaysian food is soo hard as being Malaysian, I love food. It amused me greatly when Ian Wright of Discovery's Travel Channel stated in an interview that he's confused when Malaysian discussed when to have the next delicious meal when they are currently enjoying a sumptious meal at the time.
The diversity of Malaysian food are basically because Malaysia is a diversified nation. Being Malaysia's Truly Asia meaning that we are able to offer the best of Asian food. Malaysia's 28 million population can be divided into 3 major races which are Malay, Chinese and India with numerous indegenious people, as well as having 13 states in which each states have their own offering of delicacies.
The 10 Top Malaysian Food lense is just the top of the iceberg. We have loads of other top 10 best food suggestions including Top 10 Malay Food, Top 10 Chinese Food, Top 10 Indian Food, Top 10 Asian Fusion Food, Top 10 Malaysian desserts etc.
Hope you enjoy this lens :)
1. Nasi Lemak
Nasi Lemak is a popular breakfast choice for Malaysian. Basic nasi lemak comprises of coconut milk rice served with anchovies sambal, hard boil egg and slices of cucumber. Assorted varieties of the sambal (fried chilly sauces may include chicken, squid, fish, mussels etc according to the patron's taste. To make it richer, sometimes it can be topped with fried peanuts, fried livers etc. A must try.
Satay is basically a Malaysian kebab. Marinated meat from either chicken, beef, muttion or even venison will be skewered with a piece of bamboo stick and barbecued over the charcoal. The satay is heavenly paired with peanut sauce and if prefered, plain sambal. Additional onions, cucumbers and even ketupat (a rice cube wrapped with palm leaves) make satay a complete meal.
3. Nasi Dagang
A delicacy claimed by the people in the East Coast Peninsular Malaysia (Kelantan, Terengganu and Pahang), nasi dagang is glutinous rice steamed with coconut milk along with selected spices. Normally served with fish curry, hard boiled eggs, shaved fried coconut and vegetable pickles.
4. Char Kuey Teow
Char is basically Hokkien (a Chinese dialect) for fried while Kuey Teow is a type of rice noodle, white in colour, flatter and broader than the usual yellow noodles. Ingredients such as prawns, fishcake slices, cockles, eggs or even Chinese sausage along with the Kuey Teow in a wok with roaring fire ensures Char Keow Teow's its distinctive taste. Garnished with lime, this dish will vary from one place to another in term of its ingredient as well as the dryness / sogginess of the Char Kuey Teow.
5. Hainanese Chicken Rice
The rice is cooked with chicken stock and topped with steamed chicken. The dish specialty is defined by the taste of the chicken meat which should be smooth and juicy. Heavenly combination with chillies, garlic and soy sauce on the side as well as the chicken soup, not to forget some greens with slices of cucumbers and tamatoes.
6. Prawn Noodles
Prawn Noodles is basically noodles in rich flavoured stock made of shrimps. Prawn Noodles or Mee Udang is garnished by big prawns or even sliced pork, fishcakes as well as bean sprouts making it a complete dish. Fried spring onion sprinkled generously on the top enhance the Prawn Noodle's taste.
7. Bah Kut Teh
Bah Kut Teh means pork herbal soup in Hokkien. Meaty prok ribs is simmered with herbs and spices with optional additional ingredients such as mushrooms, offals etc. Topped with chopped coriander, green onion and fried shallots. Perfect companian with a bowl of white rice or noodles. For Muslim, halal version replaces the pork with chicken and called 'Chi Ku Teh'.
8. Banana Leaf Rice
Banana Leaf Rice is special as the cooked rice is served on banana leaf. Diners are able to pair the rice with numerous side dishes ranging from fried dishes (fish, chicken, squids etc), vegetables (fried, curries etc), basically everything under the sun. Fish crakers and sambal completes the dish.
9. Nasi Kandar
Nasi Kandar derived its name from the rice was being carried around using kandar (pole) by its vendor and can be considered as traditional Malaysian's Meal on Wheel. The rice is served with wide variety of food from vegetables to meat to seafood. The specialty lies within the mix of different gravies being added on top of the rice before serving.
10. Roti Canai
Roti Canai resembles a bigger version of fried pancake. Made of plain dough, it is repeatedly kneaded, oiled and folded before being put aside to let the mixture rise before the process is repeated. Finallu, the dough ball is flattened, twirled around before being cooked on a flat iron skillets. Ideally, the roti canai should be flat with crispy exterior but fluffy in the inside.
The are many version of the roti chanai from plain to other varieties such as additional eggs, sardin, banana and other combination.
Deliciously paired with curry or dhall (lentil) as well as a glass of Teh Tarik, roti chanai is Malaysian's preferred choice for breakfast. A MUST TRY!