:+__________Awesome Malaysia Food________:+

Malaysian food is the best in Asia, it has the most variety and the best quality, explore the Malay, Chinese or Indian cuisine.

Malaysia has many kinds of restaurants almost everywhere in the cities and towns. There are Malay Restaurants, Chinese restaurants, Indian Restaurants, Thai Restaurants and more. Eating out in Malaysia is a real gastronomic adventure. There is such a great variety; spicy Malay Food, a seemingly endless variety of Chinese food, exotic cuisine from North and South India, as well as Nyonya and Portuguese Food. Popular Malaysian dishes include lemang,asam laksa,bak kut teh,hai nan chicken rice,nasi lemak,roti canai and so on.

Malay Food

The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries. Malay food is often described as spicy and flavorful.

Chinese Food

It is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese.

Indian Food

Spices are the heart and soul of Indian cooking.

Hope You Guys Enjoying Reading And Get To Know How Nice is Our Country's food.Thank you!!

Lemang

Lemang

When Hari Raya comes around, you may notice many roadside stalls sprouting up like mushrooms after a rain, roasting sticks of bamboo. If you aren’t familiar with this scene, you may be wondering just what they are up to. These sellers are in fact roasting “Lemang” – a traditional Malay Rice cooked in bamboo.

Lemang is a traditional Malay food made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.The cooking method using bamboo container is popular in Iban Dayak tribe of Borneo. Usually prepared for celebrations such as the Iban harvest festival of Hari Gawai, lemang is usually eaten with meat dishes such as chicken curry. In fact, the cooking process used in making lemang, also known as "pansoh/pansuh", is adapted by Dayak communities for a wide variety of meats.

Lemang is popular in Malaysia, Minangkabau people and Iban communities of Borneo, Manado usually prepared by using the tapai method. Lemang can now be found throughout Indonesia due to the spread of Minangkabau people throughout the country.

Lemang is ubiquitous amongst Malay communities and commonly eaten to mark the end of daily fasting during the annual Muslim Malaysian holidays of Hari Raya Aidilfitri and Hari Raya Haji. The aboriginal communities of West Malaysia (Orang Asli) also practice cooking rice in bamboo.

When cooked, the bamboo is split open and the cooked Lemang is taken out to cool. Once cooled, they are sliced up into slices about 2cm thick and eaten with curries, rendang or popularly with serunding (spicy dried meat floss).

The taste is rich with coconut milk and a subtle flavour of bamboo.

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from: http://en.wikipedia.org/wiki/Lemang

        http://www.haveyoueaten.net/2008/10/16/lemang-traditional-malay-bamboo-rice/

Penang Asam Laksa

 

Penang Asam Laksa

The tastiness of Penang's Asam Laksa is so widely known that many have traveled far and wide just to sample it.

One dish that every tourist must try out when visiting Penang is the Penang Asam Laksa. It is available at many hawker stalls and eateries all throughout the island. Though all of them tout their asam laksa dish as the best, the most famous asam laksa stall in Penang is the one operating at the Air Itam market. Some believe that the dish may have originally been a fisherman's fare, as the main ingredient used are small and less favoured types of fishes.

The ingredients used in creating this tantalizing dish are simple and can be found almost anywhere. Garlic, lemongrass, fresh turmeric, shallots, chilli paste and belacan are all grounded into a paste before starting on the broth. Tamarind paste is then mixed with warm water, squeezed and sieved into a stock pot and brought to a boil. Vietnamese mint leaves, sugar, dried tamarind slices or locally known as asam keping, slices of torch ginger bud or bunga kantan and the ground paste of spices are added into the boiling broth. Cleaned whole mackerel fish is then added into the stock and boiled until cooked. The fish is then removed, set to cool before cleaning off the bones and flaking its meat. The broth is simmered to reduce and intensify the flavours. The mint leaves and dried tamarind slices are removed before putting in the flaked fish meat. It is usually served with thick rice noodles garnished with sliced cucumber, pineapples, onions, mint leaves and a spoonful of thick prawn paste.

Though the whole combination of the taste of gravy, noodles and its condiments blends very well together, it is the soup that most people love. So much so that there are certain places in Penang where fried spring rolls are sold together with the soup only, so that the consumers may dip the crispy spring rolls into the soup before it is eaten. It is not surprising to find that some of these dishes can also be found in these other states albeit a slight twist to the recipe. For instance, the laksa that is popular in Ipoh is very similar to the one in Penang except that the Ipoh laksa is slightly more sour and contains prawn paste in their gravy. Laksa Johor has only one thing in common with Penang Asam Laksa – the type of fish used, but differs in everything else.

It is apparent that the consumers do not mind what kind of noodles are used in a bowl of asam laksa so long as it is tasty. The fragrant aroma of the gravy that wafts to their nostrils, the anticipation of biting into that spoonful of noodles and finally slurping it all down with a huge dose of the tasty asam laksa is magical enough to transport them to another state of mind where nothing can come between them and their little bowl of heave

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from: http://www.malaysia.com/penang-asam-laksa-food.htm

Klang Famous Bak Kut Teh

Bak Kut Teh

Klang is believed to have been the origin of this delicacy. There are two to three famous restaurants located in Taman Intan,Klang. The popular ones that I have tasted include Fong Keow Restaurant, Weng Heong Restaurant and Teluk Pulai Restaurant. These shops have become so popular that many Japanese, Koreans and Taiwanese will come here whenever they are in thiscountry.

Bak Kut Teh is one of the most popular Chinese delicacy in Malaysia. The ingredients used consist of pork ribs and herbs such as tong kui. Spices used include cinnamon, cloves, garlic and star anise. The pork ribs are boiled in the herbs forhours until the meat become tender. Other additional ingredients that are used include mushroom, lettuce and dried tofu.

The other side dish that you can order is the fried dough (Yu Char Kueh) which is eaten by dipping the strips of dough intothe soup. The meal is not complete without one or two vegetables dishes that are usually cooked with oyster sauce and dried onions.

The common way of taking bak kut teh is always with Chinese tea and rice. The tea is believe to help dilutes the fat consumedin this pork-laden soup. Usually there are a few types of Chinese tea that you can choose from. The common ones are Jasmine Tea or Ti Kuan Yin Tea. You will have to wash the cups and fill the teapot from the many kettles that are setup near thetables.

Take note that these are all non air-conditioned restaurants and your dressing can be casual when you have your meals here.Having air-conditioned environment is not practical due to the fact that gas cyclinders are used to boil the kettles. Furthermore, the Chinese prefers to take the dishes when they are hot.

from: http://www.malaysiavacationguide.com/bak-kut-teh.html

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If there is one subject that intrigues the people staying in Klang, it would be the debate on the best bak kut teh served in Klang Valley. There are those who would swear by a particular shop that they frequently patronise and others who have tried a few shops here and there and stuck to the best of the lot. These food lovers will scrutinize every single aspect of the dish, down to how strong the herbal taste should be in the soup.

Bak kut teh is a soup based dish consisting of different cuts of pork meat simmered in a herb based broth for hours. Most shops will normally use pork ribs, but they are also known to include other cuts of pork into the herbal broth as well. Meat from other parts tend to be softer and delicate compared to meat from the pork ribs, though most of it will just melt away as soon as it is spooned into the mouth. The herbs and spices that are normally used to give it that distinct taste are star anise, cinnamon, cloves, female ginseng (locally known as dong guai), fennel seeds and garlic, which is boiled for hours together with the selected cuts of meat. The meat becomes infused with all the flavours from the herbs and spices, and the sweetness from the meat seeps into the broth, mellowing the tangy and sharp taste of the herbs. Other ingredients commonly found in a bowl of bak kut teh are mushrooms, fried tofu puffs, pieces of dried tofu and iceberg lettuce.

Throughout the years, creative traders have come to realize that some patrons do welcome the idea of having side dishes along with the main dish. It is common to find these restaurants now offering dishes like blanched iceberg lettuce drizzled with a mixture of oyster sauce, fried shallots and a little bit of the oil from the fried shallots and other dishes to their customers. The restaurateurs also offer additional ingredients like enoki mushrooms, chicken feet, fried strips of dough or locally known as youtiao for dipping into the soup or even meatballs at additional prices. It is normally eaten with fragrant rice and sprinkles of fried shallots and raw garlic. Some shops also serve it with yam rice as an alternative to plain rice. To pique the interests of bak kut teh lovers, another version of this dish was introduced. The broth is boiled and reduced to a thicker gravy and contains added ingredients like dried chilli and dried squid. As a result, the gravy is darker in colour, has a spicy aftertaste with a distinct aroma from the dried squid. This style is fast gaining popularity, especially in Klang. There is now even a dish called Chick Kut Teh, which substitutes chicken for pork. The dish was introduced during the Nipah virus outbreak in Malaysia, which caused many locals to be wary of consuming pork.

It is fascinating to see how a simple dish like this became a famous and widely eaten staple in Malaysia. This dish was supposed to be a nourishing dish for Chinese coolies who came to Port Klang to work during the British colonial era. Herbs and spices said to be good for health were gathered, with pork added to add flavour to the broth, resulting in this dish. Hot tea is always drunk together with this meal as it is believed that the tea is able to flush out excess oil from within the body. Most bak kut teh lovers will request extra bowls of soup. Some shops are very generous with their soup, obliging customers with their repeated requests. Others will kindly but firmly tell the customers that soup refills are limited as it is very precious. There are even rumours that some of the soup pots are continuously refilled with fresh soup everyday, to keep the intense flavours from the day before inside the pot, thereby making it even more mouth-watering.

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Bak Kut Teh

Literally meaning "Pork Bone Tea", Bak Kut Teh is a marvelously spiced stew worthy of admiration the world over.

Hainanese chicken 海南鸡饭

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese cuisine, Malaysian cuisine and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia), the version found in the Malaysia region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.

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In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.

The Ipoh bean sprout chicken rice (Ngah Choi Kai Fan) of Ipoh, Malaysia, is the Cantonese version with steamed chicken served with boiled bean sprouts but in white rice rather than the flavoured oil rice. This is a very popular version of the rice and many other chicken rice stall have slowly followed it by adding in bean sprouts along with the chicken. The chicken rice dish can also be further accompanied with a simple pork meatball soup. In addition to that, various hawkers also sell a variety of chicken innards - gizzard, liver, intestines - which are also equally popular for chicken rice lovers.
Chicken rice in Malaysia is available in many Chinese coffee shops or restaurants or street hawker stalls, but also chain restaurants such as The Chicken Rice Shop, KFC's Rasamas and famous Malaysia Chinatown's Nam Heong. Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular, steamed one. Other variations include a BBQ version or also a honey-roasted choice.

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Preparation

The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. Some cooks may add coconut milk to the rice, reminiscent of the Malay dish nasi lemak.

The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Báijī (白雞) for "white chicken", in contrast to the more traditional Lǔjī (滷雞, stock chicken) or Shāojī (燒雞, roasted chicken). In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup.

The dish is usually served with several dips, including chilli sauce and pounded ginger. It is common in Hainan to also offer a third sauce involving oyster sauce mixed with garlic, while dark soy sauce is more commonly served in Malaysia/Singapore. The Malaysian/Singaporean version of the chili are also much hotter, reflecting its Southeast Asian influences, and may also involve a mixture of chilli with garlic. Most dishes are served with sliced cucumber, reflecting the Chinese preference for introducing some variety for a more complete meal.

Sometimes a boneless version of chicken rice is served in Malaysia or Singapore.

Cendol

Cendol is a common and popular cold dessert sell at hawker stall or food court in Malaysia.Cendol are served in a cold mixture of coconut milk, brown syrup made from the local gula melaka, and shaved ice.

TOP 10 cendol spots in Kuala Lumpur=))

1. Penang Road Famous Teowchew Chendul, Giant Supermarket Subang Jaya

- You read it right. The famous Penang Road cendol right here in the Klang Valley. Unless you're planning on a road trip up north soon, the Subang outlet is as authentic as it gets. According to PeteFormation Foodie Adventure, "the taste of chendol with lots of giant red beans is out of this world. Wa lau leh, yummy dessert on a hot day!"

2. SS15, Subang Jaya

- If you're familiar with this area in Subang, then you'd probably seen the long lines. Located near the Shell petrol station, McDonalds and the ol' Gazebo, Bangsar-Babe says, "short strands of pandan jelly, red beans and sweet corn in shaved ice drizzled with a generous amount of thick palm sugar and topped with fresh coconut milk. MMmmMm... how can you say no to this?? It's so good that you will be planning on ordering a second bowl...even before you finish your first." Enough said.

3. Cendol Titiwangsa

- Paying bills and waiting in line are just sucky. The next time you need to settle your phone/Streamyx bill, drop by the Titiwangsa TM branch, spot the man with the goods and and have a bowl of cendol under the tree. "The combination of gula melaka and santan with the pulut makes this throat cooler thicker, sweeter and a steadying hand on thoughts of mayhem," says Fried Chillies. While you're there, do us a favour and have some rojak.

4. Cendol Klang

- This cendol outlet has been serving its customers since the 70's. Apparently the owner used to sell by the side of the road on his motorcycle for over 20 years before he could afford a shoplot. Ipoh Mali Talak Sombong says, "all four of us had the original cendol which has a thick, creamy coconut milk with soft but not mushy cendol, red kidney beans and sufficient gula melaka syrup." Yumz! See here and here (with address and map) for more reviews on Cendol Klang.

5. Little Penang Cafe

- I like the cendol here because it's not too sweet.  Priced at RM4.20 per bowl, it has just the right amount of coconut milk and gula melaka.

6. Cendol Mamanda, Ampang

- According to our colleague and Ampang girl, Claudia, you can find this cendol next to the Mamanda reservoir. She says it's amazingly sweet.  Look out for a van which apparently has been parked there since Claudia was a kid.

7. Brickfields

- We heard there's a good cendol stall in front of the 7-11 behind YMCA (Jalan Tun Sambanthan 4). But as it turns out, it's Ah Keong's ABC Stall. Ais Kacang, not cendol... Sorry! For what it's worth, masak-masak says the Ais Kacang there is all kinds of crazy: gula melaka syrup, evaporated milk; "rainbow of goodies" (black cincau, green cendol, red bean, large kidney beans and corn) and topped with young coconut flesh! Read her review here.

8. Nyonya Kitchen,  No. 80 Jalan SS21/39, Damansara Uptown

- According to Malaysian Food Guide, Nyonya Kitchen makes a mean cendol because it tastes "like magic". Priced at RM2.50, this signature dessert comes with additional gula melaka.

9. Seksyen 17, Petaling Jaya

- This one's pretty close to our office at Jaya One. Located on Jalan 17/1A (close to the Rothman roundabout), some of us at the office agree it's got to be the best cendol in the area.

10. Bukit Rambai Cendol

- Melaka cendol makes its presence felt in the Valley by opening an outlet in Kelana Mall. Auntie Koh, the woman behind this famous peranakan cendol, makes cendol with fresh creamy coconut milk and generous servings of gula melaka. It opens from 10 am to 6 pm.

http://www.klue.com.my/articles/1928-Top-10-Cendol-Spots-in-KL

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Recipe

150 gm green pea flour (hoon kueh flour aka lek tau hoon)

1 1/2 cup water

2 drops pandan flavor

1 tbsp lye/alkaline water/kan sui/air abu

1/2 tsp salt

1 can coconut milk,400ml

Palm Syrup:

2 cup water

1 pack palm sugar,400gm

1 cup sugar

4-5 pandan leaves (screw pine leaves)

   from: http://www.myasiankitchenny.com/2009/07/cendol.html

The Wok of Fury!Penang Char Kway Teow~~

Char kway teow,炒粿條 literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls especially in Penang, Malaysia.

It is made from flat rice noodles (河粉 hé fěn in Mandarin Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.
Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.

from:http://en.wikipedia.org/wiki/Char_kway_teow

Ingredients:
300g kway teow (flat rice noodles)
200g prawns (shelled)
50g chives (cut into 3cm lengths)
150g beansprouts
1 chinese sausage (sliced)
3 eggs
2 cloves garlic (chopped)
4 tbsp cooking oil
1-2 tbsp chilli paste
Seasoning:
2 tsp light soya sauce
1 tsp dark soya sauce
a pinch of salt
a dash of pepper
Method:
1.  Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant.  Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.
2.  Add prawns, chinese sausage slices and beansprouts and fry for a while.  Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.
3.  Add seasoning, sprinkle with a little water and stir in all the fried ingredients.  Push ingredients to the sides of the wok to create an empty space in the centre.  Add a tbsp of oil and crack in the eggs.  When the eggs start to set,  cover the eggs with the noodle mixture and stir-fry evenly.
4.  Finally, add the chives and stir-fry for 20 seconds before dishing up.
Chilli Paste:
2 tbsp chilli paste
10 shallots
1/2 tsp salt
5-6 tbsp oil
Method:
1.  Blend skinned shallots and mix with chilli paste.
2.  Heat oil in wok and fry the chilli paste over slow fire, stirring constantly until fragrant and until the oil separates from paste.  Season with a little salt.

from:http://roseskitchen.wordpress.com/2007/04/25/penang-char-kway-teow/

Yong Tau Foo

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu) is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations.
In Malaysia, the Ampang region of Kuala Lumpur is particularly famous for this dish. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.
Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with laksa gravy or curry sauce. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian sambal oelek, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.
In Malaysia, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.

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Yong Tau Foo is a Chinese soup dish with Hakka origins. It is essentially tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name “Yong Tau Foo,” which means “stuffed bean curd.” Apart from bean curd, other food items including fish balls, crab sticks, bitter gourds, ladies fingers, brinjals and chillies are also used. The dish is usually served with soup. It can be eaten with white rice or with any choice of egg or rice noodles. Chilly and sweet sauce are used as dipping.


 

from:http://www.myampang.com/2010/08/vote-for-best-ampang-yong-tau-foo/