Malaysia is a foodie’s dream – three distinct cultures – Chinese, Indian and Malay – can be found living and eating proudly all on one street corner. Malaysia’s climate and central locality means that a decent variety of fresh ingredients are widely available. Many food lovers have even commented that the Chinese and Indian foods found in Malaysia are often better than their mother countries because of the availability of fresh produce. These are the pictures of Malaysian's foods :
KETUPAT PALAS
Description:
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
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BAHULU
Description:
Kuih Bahulu is a Malay traditional sponge cake. A favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year. These sweet and eggy kuih go very well with coffee, and are always a crowd-pleaser during the festive seasons.
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BRIYANI GAM
Description:
Biryani or Briyani is a set of rice-based food with spices, typically basmati rice that are served with meat, chicken and vegetables. Although there are many variants at different geographical locations, the main ingredients used usually include ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions and garlic. The dish is also accompanied with beef, chicken, goat, lamb or shrimp and also served with curry, korma, dal or hard boiled egg.
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BINGKA UBI
Description:
Bingka ubi is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kuih is yellow in colour but has a dark brown crust at the top caused by the baking process.
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CURRY PUFF
Description:
Curry puff (Malay: Karipap, Epok-epok) is a Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked[1] pastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack. A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam.
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ICE KACANG
Description:
Ais kacang is a Malaysian dessert which is also common in Singapore and Brunei.Traditionally a special ice machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized. Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded.
Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup.
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IKAN BAKAR
Description:
Ikan Bakar is an Indonesian, Malaysian and most of the South East Asian countries dish of fish or other forms of seafood grilled using charcoal. The word literally means "burnt fish" in Malay. Usually, the meat is marinated (with spices and sometimes sambal belacan) and then grilled;
sometimes with a banana leaf between the seafood and hotplate. Some of the popular forms of seafood besides fish include squid (locally known as sotong) and stingray.
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KUAH DAL
Description:
Roti canai is a type of foods grown accustomed to the taste of Malaysia, no matter what race, Whether Indian, Malay or china. People eat roti canai at every morning and evening, including of this roti canai . Usually eat with dal soup or goat curries, there are also people eat with milk or gula.It was also good.
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KUAH KACANG
Description:
One of the main characteristics of Indonesian cuisine is the use of peanut flavor (peanut sauce) in a lot of signature dishes such as satay Indonesia, gado-gado, or "pecal". It is commonly used in the main ingredient (meat or vegetable) to give the flavor, or perhaps just a hit like sambal peanut sauce (a mixture of ground chili and roasted peanuts) for ''otak-otak''.
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KUIH LAPIS
Description:
Kuih lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then steamed separately, making the creation of a kuih lapis an extremely laborious and time-consuming process.
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MEE KOLOK
Description:
Kolok noodles (also spelled Kolo noodles), noodles or dry noodles links (from the Iban links, which means "dry") is a type of noodle that is very popular in the State. Many stalls around Kuching is providing or selling this kolok noodles. Mi kolok will usually be served with soup and soy sauce.
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MURTABAK
Description:
Martabak is a popular dish in Indonesia. There are two kind of Indonesian martabaks, sweet and savory. In way of cooking, they have no similarities at all. Although they have completely different taste, looks and way of cooking, they usually can be found next to each other, i.e. a sweet martabak seller usually also sells the savory one.
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NASI LEMAK
Description:
Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, Brunei, Singapore,Riau Islands and Southern Thailand. Malaysia proclaims it its national dish and a national heritage of Malaysia, although it's widely served in other parts of the region. Nasi lemak is widely eaten in Malaysia and Singapore, even as a dish served in Malaysian schools. Commonly a breakfast dish in both countries, it is normally sold at hawker food centres in Singapore and roadside stalls in Malaysia.
It often comes wrapped in banana leaves, newspaper or brown paper,and it could be served on a plate. However, there are restaurants which serve it as a noon or evening meals, making it possible for the dish to be eaten all day. Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served with steamed rice.
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POPIA
Description:
A popia "skin" is a soft, thin paper-like crepe or pancake
made from wheat flour. The method of producing the wrapper involves
making an extremely wet and viscous dough. A ball of this dough is held
to the right hand, then quickly been "rubbed". The stuffing itself is quite diverse among different places. The basic
stuffing includes vegetables which is taugeh, carrot and so on.
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RENDANG
Description:
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is rich in spices; next to main meat ingredient, rendang uses coconut milk (Minangkabau: karambia), and mixture of ground spices paste, which include ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices.
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SATAY
Description:
A popular dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia. Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish especially during celebrations and can be found throughout the country.
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SIRAP BANDUNG
Description:
Bandung, sirap bandung, or air bandung is the name of a drink popular in Malaysia and Singapore. It consists of milk flavoured with rose cordial syrup, giving a pink colour. The drink originated during the British colonial days of Singapore.
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TEH TARIK
Description:
Popular in Malaysia and Singapore, teh tarik is poured back and forth with condensed milk to create a thick froth. It's often compared to cappuccino because of the frothy top. Bandung, sirap bandung, or air bandung is the name of a drink popular in Malaysia and Singapore. It consists of milk flavoured with rose cordial syrup, giving a pink colour. The drink originated during the British colonial days of Singapore. 'Pulled' tea with milk, a Malay specialty.
