For the LOVE of good food!

There is one thing all Malaysians have – the love for food.  We like anything that titillates our taste buds.  We like it hot and spicy, sweet and sour, fried and crispy. We love our food so much that it is not an exaggeration to say that one of our local pastimes include questing for the best nasi lemak in the city.

Well, my beloved Malaysian comrades, search no more.

Nasi Lemak

Nasi lemak is the most popular breakfast among Malaysians. The steam rice scented with coconut milk and pandan leaf makes it irresistible. Completed with hardboiled egg, fried anchovies, peanuts, and slices of cucumber, the dish is incomplete without sambal- chilli sauce. And there are whole varieties of sambal that can be chosen from. Occasionally, Nasi Lemak is topped with fried chicken, fried egg,or even tempe.Traditionally, this steamed rice is wrapped with banana leaf to enhance the fragrant.

Roti Canai

Roti Canai (pronounced as RO-tee chan-EYE) originated from India. It is generally a breakfast or supper dish. Roti canai is served in both Indian and mamak restaurants. It has both a crunchy exterior that crumbles when it is pulled apart whilst having a tender and moist interior. Despite being excellent on its own, its taste is best served with dhal, hot curry and delicious anchovy fish sambal.

Char Kueh Teow

It is a Malaysian Chinese popular noodle dish. Good for lunch. Penang style Char Kueh Teow is one of the most notable versions of flat-rice noodle in Malaysia. Varieties of ingredients are being incorporated into this popular dish, with eggs, chinese cabbage and soy sauce as the main base feature. Particularly in Malaysia, Penang’s Char Kueh Teow is the most famous version. The noodles are stir-fried together with prawn or pork. Cockles and other types of seafood are also being sautéed in the dish as according to one’s preferences.

Satay

This South East Asia skewer is typically grilled over a wood or charcoal fire, a taste and smell you will never get if you just grill it over the hot pan. Marinated with a blend of turmeric, garlic, ginger, lemon grass, and shallot, the meat will be kept overnight so that these ingredients are well-absorbed. The juicy meat while eating Malaysian satay is due to the fact that it is cut fairly small before the marinating process. It is served with spicy peanut sauce, slivers of cucumber and rice cakes (ketupat). By tradition, it is eaten during certain occasions in Malaysia. However nowadays, it is easily purchased anywhere in the country.