I am sometimes asked about prices in Malaysia. As a rule, she is interested in housing, transport, food. I am also always interested in asking such questions to those who live in other countries. Attractions are great, but you can find information about them in many places, but it’s more interesting to know such details first hand.
At a couple of my respected friends, I met photos of products with prices and explanations about Turkey and England. So I also decided to do something similar about Malaysia. Photographed in a large supermarket. It is not one of the cheapest, but there are no very expensive stores here ... Something will be more expensive, something cheaper ... If you buy food there, it can be 10 percent more expensive than if you look cheaper here and there . But I really like this store, so I prefer to go here.
I’m not showing our set of products, just that the camera came across at hand) All with explanations and translations into rubles) There are a lot of photos, but they are not very heavy. Go?
Bananas, approximately 66 rubles. There is a convenient exchange rate - about 10 rubles in 1 ringit, so it’s immediately clear
Pineapple - 65 rubles
Four apples 120 rubles. Apples are considered an exotic fruit here, as I found out))
A piece of watermelon 34-35 rubles ... Here you can often find already cut and packaged slices or half of a watermelon
Sunflower oil, well, also somewhere around 175 rubles.
Also a thing in the household is necessary, 111 rubles.
They say that tap water in Malaysia can be safely used for boiling, but we always buy bottled anyway. Probably it would be necessary to get a cooler, but we are lazy, so my husband brings 4-5 bottles of 1.5 liters every day. There is a lot of different water, here is one example, 22 rubles
And how popular these drinks are here! And the brighter, the more popular!)) 15 rubles per jar
Well, where without)) 22 rubles
Juice in packages here is a terrible muck, although they buy it often. It's really strange - here freshly squeezed is so inexpensive, but still packages. 60 rubles
I photographed the beer at the last moment, because I never remember it. But I know that many are relevant)) 70-80 rubles is
73 rubles is
This is such a cheap vodka, 360 rubles
Wine. There are a lot of shelves with wine, I just took a picture of the first one I came across, the price range is from 400 rubles for the cheapest to 900 rubles, an average of 700 somewhere, of course there are also more expensive
Promotion! Almost a thousand rubles
Bacardi 1300 rubles
You almost never see dogs in KL, because the food, as a rule, is lonely somewhere in the corner of the store) 310 rubles
Cats are more common, well, food is 75-120 rubles
These are locally produced diapers - we used these when we arrived in Indonesia with ten-month-old Andryushka. Good ones, by the way! 38 pieces - 410 rubles
550 rubles
Well, also things necessary in the economy)
240-250 rubles per tile
Imported cookies, about 140 rubles
And local, about 45 rubles
180 rubles
190 rubles
Terribly sugary muck they are here! Almost 30 rubles
And it’s better to store cookies here in such boxes, otherwise they will become damp in 10 minutes after they have been opened
My favorite sweets, but here again they have some other taste, even my friend, who came to visit, noted this
Also for example
If you take tea bags, then this is my favorite
Almost 90 rubles
Everything is there - both chocolate and strawberries, everything except the classic Nesquik) 170-200 rubles
Also a promotion, almost 300 rubles. But this is not such a fererro-rocher, not like that ... Again, a friend noticed and asked, "HOW do you eat it?" I almost don’t eat at all anymore)) It’s just not crispy, not at all ... But these are climate features, what can you do ..
Bread here is mostly sliced for sale, 30 rubles
Eggs are somewhere around 45-70 rubles ... There are more expensive .. I don’t know what it depends on, if you don’t take organic ones. These taste about the same.
There is no meat at all, you need to go to the market for it. The store has a really small selection. Well, here's an example
Large package almost 170, small 90
If it were for 900, a thousand or more, it would still be tasty ... Yes! True yesterday
Cakes, 560 rubles per kilogram cake .. The taste is different)) There are very few, there are not so, here by trial)
Well, I showed it in general .. If you are interested in something, then ask in the comments! And, if not laziness, then show your country-cities - it's interesting!
What to try in Malaysia, what delicacies to look for on the streets of the city and in restaurants? What food will cause a storm of emotions and will dream of long winter nights after arriving home? Today is all about the Malay national cuisine, about where to eat deliciously in Kuala Lumpur and stay alive and healthy.
There are not so many original Malay dishes. Personally, I don't really like them, and some cause serious indigestion. But in Malaysia, what is valuable is that you can try dishes from different Asian cuisines without leaving the same block. Malaysia is a multinational country. Immigrants from China, India, Thailand and Indonesia have been living here for almost a century. Each nation has invested a piece of its own in Malay cuisine. Sometimes you don’t even understand how the Malay curry with galangan, kaffir lime and chili paste differs from the Thai one, and the Malay Laksa soup from the Chinese version.
Outdoor BBQ Satay
Satay are pieces of vegetables, mushrooms, seafood, meat or frog legs strung on wooden skewers. Satay is sold on large stalls in street cafes or restaurants.
The visitor chooses the skewers whose contents he would like to eat and goes to his table. There is already a large pot of simmering broth ready. The gas burner that heats the container is right under the table. Customers boil their own satays in broth and eat them hot right away.
If you wish, you can ask the chef to grill the satay over charcoal. As for me, this option is tastier. Usually satay is served with several sauces at once. I prefer sweet and sour nutty.
Rice pyramidsNasiLemak
Mysterious green banana leaf pyramids are sold everywhere in Malaysia. There are several ingredients inside at once: rice soaked and boiled in coconut milk, half a boiled egg, peanuts and dried anchovies. Sometimes meat or seafood is put in this dish instead of fish. Malays usually eat Nasi Lemak for breakfast and consider it almost a symbol of their country.
Nothing special for my taste. You can try it once, but this is not a dish that you will later remember with pleasure.
Stir-fried noodles or Goreng rice
Goreng means fried in Malay. There are gorengs from various types of noodles (Mee Goreng - yellow noodles, Koey Teow Goreng, Bihun Goreng) and from rice (Nasi Goreng). Gorengi are also served in expensive restaurants, for example, seasoning fried noodles with seafood. This dish is also prepared in street markets. There, noodles and rice are fried outdoors in huge wok pans. So they sell it - straight from the fire, wrapping it in food paper.
Gorengs remind me of Thai Pad Thai and stir fry rice. This is a tasty dish, but very fatty and high-calorie. For those who are not afraid to get better.
SoupLaksa
Laksa soup is the pride of the Malays. Fish spicy sour broth with ginger, tamarind and shrimp pastes. Shrimps, vegetables and rice noodles are put in it. A very satisfying lunch.
There are a lot of options for Laksa soup, each state has its own recipe, which may differ in taste from others like borscht, cabbage soup and pickle. Laksa is made not only from seafood, but also from meat or chicken.
Apam balik dessert
An excellent dessert that no night market in Malaysia can do without. In small frying pans, a pancake is fried from thick dough, stuffed with grated sweet corn, peanuts, and sprinkled with sugar. After the pancake is completely cooked, it is folded into a crescent and placed on a banana leaf or paper. The pancake is tender, the edges are crispy - delicious! Ideal for a Malay breakfast.
Dessert Ais Kachang
Ice, crushed in a blender into crumbs, is flavored with a large number of ingredients. It can be red sweet beans, corn, colored jelly cubes. All this is poured over with condensed milk or sweet fruit syrup. The Malays adore this dish, but tourists are often not happy not only with the appearance of the melted Ice Kachang, but also with its taste.
rice in bambooLemang
This is my favorite delicacy in Malaysia. Salted rice soaked in coconut milk. Bamboo shoots are lined with a banana leaf from the inside, then prepared rice is laid in the cavity of the stick and baked on fire for several hours. This dish can be both an independent meal and a side dish for meat, fish or seafood. Before eating, the remaining banana leaf from the rice should be carefully removed.
In the video, the merchant pulls the Lemang out of the bamboo.
stuffed tofuSumbat
It's street food, but that doesn't make it any less delicious. Fried tofu stuffed with carrots, cucumber, sprouted beans. This dish comes with a bag of homemade chili sauce. Such a portion costs only 2 ringgits ($ 0.7), is sold everywhere, a great option to have a bite to eat on the road.
Murtabak
This is perhaps the most delicious dish that you can taste at the usual night market. And although his roots are Thai, murtabak is cooked throughout Malaysia. A large pancake stuffed with minced meat, onion, lots of spices and a spicy sweet and sour sauce. Murtabak costs a little, this is a large and very satisfying dish.
Buah berangan chestnut
Roasted chestnuts are sold all over Kuala Lumpur in these huge vats. Chestnuts are sweet in taste, which is why the Malays themselves call these nuts fruits. There is a lot of vitamin C in chestnuts, and in one hundred grams of the edible part there are 180 kilocalories. This is less than in other nuts.
Lan Soya (Tau Fu fa)
Delicate soufflé made from soy milk. I first tried it in Chinatown in Kuala Lumpur. There was a long line at the two-vat stand. This dish was offered in a hot liquid version - such as sweet soy jelly, as well as frozen, with syrup or condensed milk. Later I ate such a soufflé and.
Great dish, not too sweet - the perfect all-round meal option for a kid in Malaysia. Soy has a lot of healthy protein, and the consistency of this dessert allows you to feed it even to babies.
pancakesRoti- street food with Indian roots. Super thin pancake, quickly fried in oil, with various sweet or meat fillings. Roti Canai is a pancake with condensed milk.
And a few more dishes with brief descriptions that were not included in the main list. Perhaps this list will help you when you go to one of the restaurants in Malaysia.
Char kuey teow(Char Ku Tua) - one of the best dishes in Malaysia. Flat rice noodles are fried with lard, dark and light soy sauce, bean sprouts, shellfish, shrimp, egg and shallots. Malay chefs recommend trying it first.
Nasi kerabu- blue rice dyed with crushed Telang flowers, with soy sprouts, overcooked with coconut and chicken in fish sauce.
Ayam Percik- chicken in garlic-ginger sauce with coconut milk.
Rendang- it is made from chicken, beef or lamb. It is sometimes compared to Indian curry. Redang is meat stewed over low heat in milk and spices.
Kuih- translated from Malay - a cake or a cake. A colorful dessert originally from China. If you see small squares painted in layers in different colors - this is Kuih.
Popia basah- spring rolls, but not as oily as in Vietnamese cuisine . Inside the rice paper are usually vegetables: bean sprouts, fried onions, lettuce leaves and turnips.
sambal udang- shrimp according to the recipe of Baba Nonya cuisine (cuisine of immigrants from China). Large prawns are fried in a sauce of chili, tamarind, onion and garlic, with a lemongrass stalk and shrimp paste.
Asam Pedas- fish with curry. Considered one of the best fish dishes in Malaysia. The sauce contains tamarind, ginger, garlic, shrimp paste and herbs.
Ikan Bakar- another fish dish that is baked on a barbecue. The fish is covered with sauce, wrapped in a banana leaf and fried over an open fire.
Pisanggoreng- Bananas fried in batter. This dish uses a special variety of small bananas, which are absolutely tasteless when raw, but become sweet when cooked and somewhat resemble our cheesecakes.
Gulai ayam kampung- chicken with potatoes in a sweet and sour sauce with a delicate citrus aroma. Prepared with the addition of lemongrass, bergamot leaves (kafir lime), lime juice, palm sugar, various herbs and spices.
Lor bak- bean curd stuffed with marinated pork. These "patties" are deep fried and served with chili sauce and egg and corn sauce Lor.
Beverages
In Malaysia, they drink tea with condensed milk and spices (cinnamon, cloves, ginger, etc.).
Barley tincture: drink warm or with ice, sometimes flavored with lemon juice.
Chinchao is a drink made from an extract of mesona (similar to mint), with jelly slices from the same plant. Sometimes soy milk is added to the glass.
An exotic delicacy can be coconut water, which is drunk through a straw directly from a nut, or sugar cane juice, which is sold on street stalls.
Where to eat normal non-spicy and non-spicy food in Kuala Lumpur?
If you do not really like Malay cuisine or you are coming to Kuala Lumpur with a child, then it is best to have lunch and dinner in Chinatown. In Chinatown, food is prepared not only from China, but also Indian, Indonesian, Vietnamese, Thai dishes.
I will share the coordinates of a secret place a hundred meters from Chinatown, which is very fond of the residents of Kuala Lumpur. Palm Café is very clean, it's not a street place with plastic chairs, but a modern restaurant with comfortable furniture, air conditioning, sockets and WiFi.
Those who call themselves gourmets should definitely try (and maybe even fall in love with) Malaysian cuisine. It is impossible to forget the aromas of local dishes, not so much because of the spices present in them, but because of the passion of people who cook national dishes with such pleasure.
Malaysians are really lucky. Thanks to a multinational society, their cuisine shows the influence of almost all cuisines of the world: Chinese, Indian ... You can just name any nationality and there will definitely be a dish, one way or another connected with it. Some of the cooking methods may seem a little rough, some of the dishes should have used less spices, but each of them is wonderful in its own way. It was incredibly difficult to select only 10 dishes, Malaysian cuisine is so diverse that even 20 points would not be enough. However, here is a list of 10 Malaysian dishes that will definitely not leave you indifferent.
banana leaves
Chettinad, being one of the largest South Indian cuisines, originated in the Chettinad region of Tamil Nadu in South India. If you like rice, then you will definitely like this rice wrapped in banana leaves.
Rice is served on a banana leaf along with vegetables, meat or fish curries, pickled cucumbers, or the instantly addictive papadama (looks like giant flat chips). But in most cases, only curry sauce without meat is served, as this dish is considered vegetarian. If you are not a vegetarian, you can try lamb rendang and curried chicken with rice.
Eating this dish can be a bit of a hassle as it is eaten with the hands, but most tourists take it as just part of the tradition.
Nasi Dagang
No traditional Malaysian meal is complete without this dish.
Nasi Dagang is a fantastically delicious dish consisting of rice steamed in coconut milk, fish curry, and other ingredients such as shelled roasted coconut, ladha solok, hard-boiled eggs, and pickles.
On the east coast of Peninsular Malaysia, in states such as Terengganu and Kelatan, this dish is served for breakfast. The most famous Nasu Dagang appeared in a place called Kampung Ladang, which is located in the Kuala Terengganu region. Everyone who has tried it in this place says that it really is the most delicious of all.
Bakutte
Literally, the name translates as "tea brewed on meat bones." To prepare it, pork ribs covered with fat are simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, angelica, dill seeds and garlic). Bakutte is boiled for as long as possible, if possible, for days. In addition to the main components, offal, various types of mushrooms, Chinese cabbage and tofu can also be added.
An excellent bakutte is made at the Yik See Ho restaurant. It is located near the Pudu Vet market and is very popular among the local elite.
Where else can you see a butcher chopping up a pig carcass on the corner for tomorrow's menu, a meter and a half away, eating local delicacies? Well, that's Pudu's lifestyle.
Hokkien Mee
Fried hokkien mee (akin to Chinese fried yellow noodles) is wildly popular in China. The dish is wide yellow noodles stewed in a thick soy sauce with pork, squid, fish cake and cabbage as the main ingredients and finely diced crispy fried lard as a side dish. Rumor has it that lard is the main component.
This dish is eaten before a party for the whole night, after a night party, for lunch, for dinner ... in general, it is eaten at any time of the day. Want to experience the real Malaysia? Then be sure to try Hokkien Me.
Sanghar noodles
Fresh river prawns cooked in Cantonese style in a thick egg broth are served with thin or egg noodles. Shrimp caviar gets into the egg broth and gives the noodles a phenomenal taste. It's amazing how well firm shrimp pairs with stretchy thin noodles to create an incredible dish. They seemed to be made for each other.
sate
After san har mi, you should definitely try sentul sate. Analogues of this dish can be called Japanese yakitori, Turkish kebab, South African soseti or Chinese chuan.
Barbecuing meat is simple, but the process is still fascinating. There is a childish feeling of delight, because you eat meat cooked with your own hands. A must-have ingredient for cooking, thanks to which the dish acquires a yellow color - turmeric.
Served with sate with spicy peanut sauce or peanut sauce, chopped onions and cucumbers, and ketupat (rice cake cooked in a dense braid of palm or, less commonly, banana leaf). And here in front of you is a dish that is as tasty as fast food, but unlike it, sate has an excellent composition and a balanced combination of proteins, fats and carbohydrates.
Nasi kandar
If you love rice, then don't miss the opportunity to try this local dish.
Nasi kandar is a popular dish in northern Malaysia, originally from Penang. It is steamed rice, sometimes lightly seasoned, served with a variety of curries and side dishes. Rice is served with fried chicken, gizzards, lamb curry, diced beef, fish roe, fried shrimp or fried squid. Eggplant, okra, or bitter gourd are commonly served as vegetables.
Rice is drizzled with a mixture of curry sauces. When you order a dish, be sure to ask to pour the rice with a mixture of curry sauces: fish + chicken + dal. Wait a moment, let the sauce soak into the rice. It will give the rice an indescribable aroma and taste. This type of nasi is called "banjir", that is, "flooded" rice. Many people eat this dish with their hands and the flavor of the sauce remains even after they are washed. And this is considered one of the advantages of this dish.
Char siu rice
Char siu (barbecue pork) is another dish to try while in Malaysia. Long fat pieces of pork meat without bones are strung on skewers and fried either in a closed oven or over a fire. Meat, usually chosen shoulder area, seasoned with honey, a mixture of 5 spices, fermented (also called stinky) tofu, poured with dark soy sauce, sometimes with the addition of chili, vinegar, garlic. The melted sugar and seasoning give the meat a reddish color.
Instead of honey, only sugar can be used, then the meat acquires a characteristic sheen. Char siu is cooked in the most amazing way. The meat turns out so juicy and soft, and the caramel crust is so sweet that even an adult man cannot resist and sheds a mean male tear, admiring the taste of this dish.
Fresh river shrimp from Tanjung Tualang
Lung Seng Tajung Tualang, Perak state, northern. At least once in a lifetime, but everyone should make a pilgrimage to the mecca of fresh river shrimp and all kinds of crustaceans. Many from Kuala Lumpur often make the two-hour drive to Tajung Tualang in Perak just to sample fresh freshwater shrimp.
The shrimp here are the freshest (they just float in tanks outside). The cook drops them in ice water for five minutes to numb them before cooking. Thanks to this, the meat retains its elastic structure and flavor.
River shrimp in oil...yummy!
Nasi lemak
This dish is definitely not to be missed. The name translates as "rice in cream". During the cooking process, the rice is soaked in coconut cream and then steamed. With this method of cooking, the rice retains the delicious aroma of coconut cream. It is then wrapped in a banana leaf and served along with one of the aforementioned dishes. Sometimes the rice is wrapped in a pandan leaf, ginger leaf, or lemongrass stem to make it more flavorful.
Malaysian nasi lemak is made with hot spicy sauce (sambal), hard-boiled eggs, cucumber slices, small dried anchovies (ikan bilis) and roasted peanuts. To all this, you can add cuttlefish in sambal sauce, clams, fried water spinach (kangkong), pickled vegetables (achar) or rendang beef (beef stewed in coconut milk and spices).
Malaysian cuisine is delicious to the point of insanity, but slightly unhealthy. However, at least once in a lifetime, but it should be tried.
26.01.2019
In the cuisine of any new country, it is better to get acquainted with the “instructions”, choosing at random can lead to disappointment. During my first trips to Malaysia, I could not find delicious dishes: what I ordered did not meet expectations, and some dishes in the pictures seemed completely inedible. Everything went on until I started to wonder what they have delicious. It is worth noting that Malaysian cuisine is multinational and reflects the cooking methods and traditions of different cultures. If we talk about the country as a whole, its cuisine can be roughly divided into Malay, Chinese and Indian. Already in some regions, there are dishes of the indigenous peoples of Malaysia, a special Peranakan cuisine, formed by the merger of Chinese and Malay cultures, as well as typical dishes of neighboring states. I have prepared for you a list of the best, in my opinion, dishes in Malaysia.
Snacks
As in Thailand, macarons are common in Malaysia, where you can find everything from snacks to soups and hot dishes. Some of the items below you will find in restaurants or buy in stores.
Krupuk
This is the name of chips made from flour or starch with the addition of dried seafood powder. They are eaten as an appetizer with various sauces or used as bread in addition to certain dishes. In stores, you can find ready-made krupuk chips and in the form of blanks that have yet to be fried. Even in Thailand you will find such chips.
Curry puffs
Many food courts or just stalls on the streets sell puff pastry pies with various fillings, where the main ingredient is curry. The composition may include chicken, beef, fish, egg, paneer or vegetables. They are baked or deep-fried, and in appearance they resemble large dumplings. Curry puffs are popular in Malay and Indian bakeries.
Shrimp chips krupuk
Toast with Kaya jam (Kaya toast)
This is a typical breakfast dish not only for Singapore, but also for Malaysia.
Pisang Goreng
So called deep-fried bananas. They can be cooked in batter or without. The idea for fried bananas was brought to Southeast Asia by the Portuguese in the 16th century. And now such a snack can be found on street stalls in Malaysia, Singapore, Indonesia, Thailand and the Philippines. You can find bananas simply fried in batter, and sometimes merchants add sesame seeds.
Roti chanai
Otak-otak (Otak-otak)
Be sure to try the Peranakan otak-otak in Malaysia. This dish is made from minced fish mixed with spices, curry and coconut milk, wrapped in palm leaves and baked over coals. Usually otak-otak is folded into a tube, but there is a variant in the form of triangles. The taste of otak-otak is somewhat reminiscent of Thai ho-mok.
Popia (Popiah)
At first glance, popia rolls look like spring rolls, which are ubiquitous in Thailand. However, there are several variations of this dish. Usually, popias are not as deep-fried as crispy spring rolls, although deep-fried versions can also be found. The process of making the pancake itself is interesting. The street cook touches the frying circle with a sticky dough for a second, which forms a thin round pancake. It is lightly fried, and then the filling is wrapped in it: bean sprouts, lettuce, grated carrots, tofu pieces, chopped peanuts, turnips, scrambled eggs, fried shallots and meat of your choice: shrimp, Chinese sausages.
Otak-otak
Rojak
This is an unusual Malaysian dish. In short, it is a fruit or vegetable salad. Here you'll find rojak made from cucumber, turnip, pineapple, guava, green mango, and rose apple slices, drizzled with a thick sauce of sugar, lime juice, and dark shrimp paste, and topped with crushed peanuts. Gourmet eclecticism in action. In other regions of Malaysia, you will find another type of rojak lettuce, which is discussed below.
Mamak Rojak, Indian Rojak or Pasembur
A salad of grated cucumber, boiled potatoes, fried tofu, turnip, soy sprouts, tofu, boiled egg and fried seafood: shrimp, crab or octopus - is known throughout Malaysia as rojak or any of the above names. In Penang, not to be confused with fruit salad, it is called pasembur. Vegetables are poured with sweet and spicy peanut sauce.
Pasembur
Roti canai or roti prata (Roti canai, roti prata)
The differences in the name of roti cakes are only in geography: in the north - chanai, in the south - prata. They are made empty - "roti kosong" or stuffed inside and are often eaten for breakfast with curry. There are sweet variations: with bananas, chocolate, kaya jam
Murtabak (Murtabak)
One of the variations of stuffed roti. They were brought to Malaysia from Yemen by Indian traders. Murtabak is usually stuffed with minced beef or chicken, mixed with egg, onion, garlic and spices, and eaten with curry or a special sauce. There are also sweet stuffed pancakes. You can try murtabak in street stalls or in Muslim Indian cafes. And in Singapore, look for murtabak in restaurants near.
Preparations for fruit salad rojak in Penang
Roti John
In Malay, "roti" means "bread" and "jon" refers to the European way of cooking. In fact, this is the name of a sandwich fried with an omelet, where a baguette is used as bread. First, the ingredients for the omelet are mixed: eggs, minced chicken, onions and tomatoes; then spread on a long baguette half and fried.
Sate (Satay)
One of the popular snacks resembles small skewers cooked on coals on wooden skewers. In Malaysia, there are sate made from chicken, beef and even pork. Pieces of meat are marinated before cooking. Ready-made satays are served with peanut sauce and vinegar with onion and cucumber slices. Sate buffets are popular in Penang and Malacca, where you order chicken, beef, crab sticks, mushrooms, vegetables, and seafood skewers and then stew them yourself in a saucepan with sauce. This variation is called satay celup. Be sure to try it on time.
Rojak fruit salad in Penang
Dim Sum
This is the name of Chinese steamed dumplings. There are many types of dim sum. They are stuffed with pork, chicken, shrimp, vegetables or mushrooms. In Malaysia, dim sum is eaten as a snack or for breakfast. It is also a popular breakfast in Singapore.
Bakkwa (Bakkwa)
Dried bakkwa meat came to Malaysia from China. It is made from pork, beef or lamb, marinated in soy sauce with salt, spices and sugar, which makes the taste sweet and salty. Stores sell thin square sheets of bakkwa.
Soups
In Malaysia, as in Asia, there is no division of dishes into first, second and third. Everything differs in ingredients: curry, rice, noodles and others. For your convenience, I describe Malaysian cuisine in a more familiar sense. Soups in Malaysia are varied and reflect each of the national cuisines.
Laksa (Laksa)
The most famous, I would say, signature soup of Peranakan cuisine appeared due to a mixture of Malay and Chinese culture. Occupies the same place as the tom yum in Thailand. There are several types of this soup: laksa curry, asam laksa and some others, but noodles are an invariable ingredient. As a rule, they use udon, thick wheat noodles. But there are so many variations of the soup that you can find rice noodles, yellow egg noodles, and even spaghetti. The most famous variant of asam laksa is fish soup, to which paste of tamarind or some other fruits is added, which gives a unique sourness, pineapple and grated cucumber. In laksa curry soup, in addition to fish and noodles, coconut milk, curry, tofu, soy sprouts, shrimp or chicken, and sometimes an egg are added. Other types of laksa soup vary by region, some ingredients, and type of noodle.
Curry puffs
Soto ayam (Soto ayam)
Another interesting soup in Malaysia is cooked with chicken and noodles. A distinctive feature is the yellow broth due to turmeric. The dish comes from Indonesia, where there are many varieties of soto soup. In the Malaysian version, ayam means chicken, so it is the main ingredient along with noodles. The finished dish is decorated with fried onions, boiled eggs and celery leaves. Sometimes krupuk shrimp chips are added, which I wrote about above.
Bak-kut-te (Bak kut teh)
Chi chong fan and dim sum
Rendang
Rendang was brought to Malaysia from Indonesia, where it is recognized as one of the best national dishes. It is made for several hours by simmering pieces of meat (beef, lamb or goat) in spices and coconut milk until all the liquid has evaporated. Usually the dish is served with boiled rice, ketupat or lemang, as described above.
Bubur
This is a common name for various types of rice porridge: bubur ayam, bubur lambuk. They are prepared by boiling rice in water with spices, and pieces of meat are added. In addition, several desserts are served in the form of rice porridge, but about them another time.
One of the many Malaysian noodle dishes
These are some of the Malaysian dishes that you can try not only in Malaysia but also in Singapore. Next time I will describe traditional Malaysian desserts, which are also quite a lot.
With the highest towers in the world and mountain resorts. In a state where Hindus and Chinese have lived side by side with the Malays for centuries, there is absolutely no racial and religious prejudice.
Fans of trekking and mountaineering, lovers of wildlife and exotics, divers come to visit. Here you can relax on clean beaches and swim in the clear sea. In the country you can buy amazing products made of batik, things made of tin and wood of high quality and low prices. And also get acquainted with the interesting cuisine of this country, which has absorbed the traditions of all the peoples inhabiting it. What can you try in Malaysia?
Food in Malaysia
The gastronomic diversity of Malaysia is due to its history and geography. Indian dishes use all kinds of herbs and spices. Chinese cuisine is more neutral, but the dishes are more difficult to prepare. Port cities received ships from the Middle East. Merchants brought not only goods, but also recipes from overseas chefs. The colonialists also contributed to the local cuisine, as did neighboring countries -,. All culinary borrowings influenced traditional recipes and at the same time changed themselves, acquired an independent life. This multinational recipe fusion is called the cuisine of Malaysia.
The common product that unites all trends and directions of Malay cuisine is rice, in Malay, nasi. It is steamed, fried with vegetables and spices, boiled in coconut milk, and even used in fruit desserts. In the name of almost every dish, the word "naxi" is found, emphasizing the importance of rice for the inhabitants of the country. Rice is followed by Chinese noodles, Indian curries and seafood.
Top 10 Malay Dishes
Krupuk and other street food
A popular snack made from plain flour and dried seafood flour. It turns out chips that can be eaten with other dishes as bread or as a snack with different sauces. Often used as street food. In Southeast Asia, stalls with such food are part of the landscape. Most often, food is prepared and immediately sold here. In such bakeries, you can still try baked or fried puff pastry pies. The fillings are different: beef, chicken, vegetables, the common main component is curry.
Pisang goreng is another food that can be found in street stalls and is worth a try. These are deep-fried bananas, sometimes in batter.
Rojak
An eclectic dish. In Penang, this salad combines cucumbers, pineapple, turnips, guava, mango and apples. All this is poured with sauce, which consists of lime juice, shrimp paste and crushed peanuts. It is often served with shrimp pancakes. In the rest of Malaysia, rojak consists of boiled potatoes and eggs, fried shrimp or other seafood. Fried tofu, turnips and soy sprouts are added to it. Somewhere it is called mamak rojak, somewhere pasembur.
Among other salads, gado gado, a vegetable salad with bamboo shoots and soy sprouts, is interesting. It is seasoned with a mixture of peanut sauce, coconut milk and hot peppers.
Soup, a representative of Peranakan cuisine. In many variations of this dish, noodles remain the same component - thick wheat, rice, egg, and even a semblance of spaghetti. Everyone has an unusual taste, so choosing what to try is difficult. For reference:
Asam laksa is made from fish with pineapple and other local fruits, grated cucumber and tamarind fruit paste, a tropical legume. And with the obligatory noodles.
Curry laksa also consists of noodles, fish, as well as shrimp, tofu, soy sprouts, curry and coconut milk. In some regions of Malaysia, chicken and eggs are added to this soup instead of shrimp.
Nasi Dagang
A traditional Malaysian lunch dish, although served for breakfast on the East Coast. Rice is steamed in coconut milk, fish curry, pickled cucumbers, peeled fried coconut, boiled eggs are added to it. The combination is unusual, but the food is appetizing and light, worth a try. Gourmets believe that Nasi dagang should be eaten where it was invented - in the state. They say that the taste of the dish there is simply fantastic.
It is interesting to taste Nasi lemak. In this dish, rice steamed in coconut milk is combined with anchovies and roasted peanuts. Boiled eggs and cucumbers are also added to it.
The basis of this dish is also rice, this time fried, which follows from the name - goreng. There are as many varieties as Malaysian chefs can imagine. The dish is borrowed from neighboring Indonesia, where it is considered a culinary symbol. In addition to the obligatory set of spices, meat is added there, in pieces or in the form of meatballs, shrimp and other seafood, fish, sometimes salted. There are also many options for adding eggs to Nasi Goreng: chopped hard-boiled eggs, in the form of an omelet, cut into pieces, often just scrambled eggs are added during the cooking process. The classic version of the dish is prepared with chicken.
Nasi Kandar
Originally from where it began to be cooked in the Tamil community. A hundred years ago, it was considered street food. Merchants carried two wicker baskets on a kind of yoke. One was steamed rice, the other was curry. Since the Tamils are Muslims, curries were not made with pork. And without that, the choice is sufficient: fish, chicken, lamb, beef. The similarity of the yoke, which was used by the food sellers, is called kandar. The dish has long moved to restaurants, in extreme cases, to food courts. But its name remained: Nasi-kandar.
A similar dish called biryani came from India to Malaysian cuisine. Looks like a swim. Rice and meat - lamb, chicken, fish, are cooked separately. Everything is flavored with spices.
But rice with chicken according to Chinese recipes takes a long time to cook, like all dishes of this cuisine. A whole chicken is simmered in pork broth, and rice is simmered in chicken broth, all done over low heat. Ready-made, it's just rice with chicken pieces, but everything is so fragrant that you must try it. The dish is called chicken rice.
Chilly crab
In restaurants and Malaysia, almost the most popular dish. Large mango crabs are fried in a salty and sweet chili tomato sauce. A real delicacy worth trying.
Of the seafood delicacies, the fish head in curry is also interesting. You can taste it in Peranakan and Chinese restaurants. According to the history of the dish, it was invented by an Indian chef for the Chinese. The head of the red sea bass is stewed in coconut milk with curry, eggplant and tamarind sauce.
The topic of fish cannot be avoided without Ikan Bakar, translated as “burnt fish”. Marinated in a mixture of soy sauce, coconut oil and spices, the fish is fried on coals. Ingoda in banana leaves, sometimes open. The analogue, Ikan goreng, is deep-fried. It turns out a delicious crispy crust.
These yellow egg noodles, along with numerous ways of preparing them, were brought by settlers from the Chinese province of Fujian. In metropolitan restaurants, it is fried with black soy sauce, to which pork and crispy cracklings are added. And in Penang, noodles are cooked like soup, with shrimp, boiled egg and soy sprouts.
Fried noodles with garlic, onions, Chinese cabbage and tomatoes are called mi goreng. Add your choice of shrimp, chicken, pork or beef. The Indian version is called maggi goreng: almost the same composition, vegetables are excluded and tofu is added.
rendang
It is a must to try. A few years ago, opinion poll and blogging site cnngo.com voted for the most delicious dish in the world. Rendang became the first, bypassing all recognized world delicacies. This dish also made its way into Malay cuisine from Indonesia, where it was also one of the best dishes of the nation.
Beef, sometimes lamb, in pieces, languishes in coconut milk with spices for a very long time until the liquid evaporates. The taste is unique. For such an exquisite dish, an equivalent side dish is required. Classic - lemang. Also a long-term food: rice with coconut milk is baked inside bamboo sticks for at least 4-5 hours.
Malay pancakes are also called roti jala. They are used instead of bread, then the pancake looks like a simple tortilla, often with sauce. As a dessert, pancakes are made with filling. And here is a real gastronomic variety: roti chanai yam - with chicken, roti chanai banana - with banana, roti chanai cheese - with cheese. And also with vegetables and fruits, the name changes accordingly.
Separately, it is worth mentioning murtabak pancakes, a variety of roti chanai yam. They are layered, with a very juicy chicken and vegetable filling.
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