Malaysian cuisine is a reflection of its cosmopolitan society … It evolved long time ago the Chinese, Indian, Nyonya but also Indonesia and Thailand. Also with new migrants from the Philippines, Vietnam and Iran as well as strong Western influence, the Malaysian cuisine is being diversified more and more, offers your papillae an awakening of diverse senses. Malaysia is a country where one eats every hour, many “Mamak” remain open 24/24, and both offer sweet dishes as salty.
The rich and turbulent history of Malaysia is reflected in its cuisine. Take for example the kitchen Nyonya result of the arrival of Chinese migrants who have adapted to this kind of cuisine. This gastronomy is inseparable spices which are generously used to decorate numerous dishes, many dishes are spicy,and shuffleboard and sensitive stomachs, it is better to take these precautions, specifying that one wishes his dish slightly or not at all spicy. With spices, Malay cuisine uses a lot of soy sauce and coconut milk, it is one of the essential elements of the composition of the food eaten in the morning by the number of Malay “nasi lemak”.
Malaysia is also a country where fish and shellfish are cooked in many ways. In Kuala Lumpur, you will discover many specialties on “Jalan Alor” or restaurants that boys lead a fierce struggle in search of customers harponneront you so that you come sit in their restaurant instead of neighbor’s restaurant which generally offers the same as theirs.
On the islands of Peninsular Malaysia or Borneo, seafood and exotic fish are the order of the day, you will be enchanted by the “Tiger Prawns” in Langkawi, or sea cucumber in Sarawak .
Do not be surprised if you see some Malaysian eat with the right hand in the local restaurant is typical in Malaysia ,they always offer you cutlery ( fork and large spoon ) so you do not get upset , the Chinese eat with chopsticks, and luxury restaurants and chains ( Nando’s etc ) will offer you your set as same as European .
THE MALAY CUISINE
The majority Malay Muslim ethnic group as a whole , so it follows the teachings of the Koran which forbids the consumption of pork and alcohol. Mammals allowed to be slaughtered in the traditional rite , the meat is ” Halal ” and safe for consumption .
The national dish : Satay
These are skewered marinated and grilled meats accompanied by a peanut-based sauce. typically sold by small outlet that are taking place at dusk . Very cheap.
Rice (nasi) and noodles (mee) are based on Malaysian cuisine, there are dozens of preparations different.The nasi or mee can be cooked steamed, sticky, in soups or stir-fries. Nasi goreng (fried rice) or mie goreng (fried noodles), cooked with meat (chicken, lamb, beef) or fish. Everything is flavored with spices on preparation. (Ginger, saffron, cinnamon, lemongrass, coriander, chilli, garlic, lemon grass)
Nasi lemak eaten for breakfast or snack is a preparation of rice, coconut milk, small dried anchovies, egg cut in half and a slice of cucumber. You can taste it by adding a chicken leg. It is served in a banana leaf.
The rendang beef is a specialty was beef meat prepared in a curry coconut milk. Served with white rice.
beef rendang 1
Nasi padang is a popular dish of Indonesian origin. This is a steamed rice served with meat or fish, fried grids or in sauce and accompanied by pickled vegetables.
nasi padang 1
Sup ayam (chicken), Sup Kambing (sheep) and many others. Prepared with coriander, lemongrass, often noted.
Very present throughout Malaysia, Indian cuisine, influenced by the recipes of northern and southern India, is an essential source of local gastronomy. It is found in the Indian settlements of many dishes, often spicy, delicious and cheap.
Murtabak: consists of pancakes filled with meat mixed with eggs, spices and onions.
Tandoori: This is the must-dish “mamaks” Indians. Usually served in the evening it is chicken marinated in spicy yogurt cooked in a tandoor, a clay oven stone half-buried in the ground. More modern cooking is gas in major cities.
Nasi Biryani: It’s a saffron rice served with curry chicken or mutton.
nasi byriani 3
Roti Canai: Attention has Tchanaille pronunciation. Fried pancake salty or sweet that is found in many variations (roti telor egg, roasted banana banana), very popular dish in Malaysia and akin in some of these variants has the crepe.
On the west coast of Malaysia, Chinese restaurants are ubiquitous, can be classified into two categories, real restaurants or you can take a table in the Chinese way around a round table and fill it full of typical dishes from the different Chinese regions (Cantonese Cuisine, hainanaise, Hakka, Hokkien, Teochow, Shanghai style etc.) and the cafés and restaurants, which are a place one can break the crust but where the main objective is to sample many beers. generally speaking and compared to the styles mentioned above, Chinese cuisine is much less spicy and may be suitable for more sensitive palates.
Chinese restaurant 2
For our Muslim friends, some halal restaurants allow you to discover the intricacies of Chinese food, very different from that found in France and is related mostly to the pseudo Asian cuisine. Good addresses are available on touch.
Wan Tan Mee: A native of Canton, is a specialty noodle, soy, smoked pork meat and shrimp.
wan tan mee 1
Kway teow: rice noodles, fried with seafood, eggs, soy sprouts and a kind of Chinese chives.
Popiah: Roll of sweet and savory spring, often fried but steamed.
Steamboat: The famous fondue on charcoal, noodle, vegetable, seafood or chicken.
The Baba Nyonya Peranakan community or comes from the marriage between Chinese immigrants and Malay women. Miscegenation spawned numerous cultural specificities in numbers of areas including food.
The Nyonya laksa: emblematic dish of this food, it is a very thick soup of rice, cooked in a sauce of coconut milk, a paste of shrimp, garlic, fresh ginger, chilli , lemon grass leaves and local spices such as galangal. Served with Nyonya cake, cucumber slices, shrimp, chicken pieces. This is a fairly popular statement but flat.
Nyonya laksa 3
The otak-otak: A fish mousse mixed with eggs, curry, lemongrass and other spices, cooked in a banana leaf.
otak otak 1
The inche-kabin: Marinated chicken pieces in coconut milk and spices, fried twice and was accompanied by a sauce.
inche kabin 2
The Kapitan curry: chicken curry cooked in coconut milk.
The kerabu mango: green mango salad has raised coriander served avecdu chicken or fish.