List Of Scrumptiously Best Food In Malaysia
1. Sambal Oudang
Sambal udang is a Peranakan dish, created by descendants of Chinese immigrants in the 15th and 16th centuries. The Baba Nyonya people, also known as Peranakan or Straits Chinese, are mainly of Chinese descent, originating from the Fujian province in southeastern China. These days they are famous for their great food. A popular Peranakan dish, sambal udang includes shrimp. Whole shrimp are released swimming in the delicious sambal – chili sauce – shrimp paste. Adding tamarind juice will create a delicious taste. It is one of the best food in Malaysia.
Murtabak will please you. This pan-fried bread with minced meat and onions dipped in a spicy sauce is one and a half servings and recommended only for those who are hungry. The perfect murtabak is made with a generous amount of ground meat, so the flavor is enticing from the first bite. So it will make your tongue roll!
3. Asam’s Pedal
Nazlina Hussin, the founder of the famous cooking school in Penang, Nazlina Spice Station, says it would be a shame not to include asam pedas in her country’s short list of top dishes. A fish curry popular throughout Peninsular Malaysia, it is usually made with freshwater fish or stingrays. Asam, which means tamarind, is rich in flavor, along with ginger, shrimp paste, garlic, chili, and other herbs.
4. Pear Mango
Served with meat or vegetables, lemang is sticky rice mixed with coconut milk, cooked in a bamboo tube. The tedious process of making lemang begins with coating banana leaves on hollowed-out buds. Bamboo is heated over a fire to slowly cook rice in a process known as tapai. The result is supple, moist rice that can and often is a good substitute for its regular Jane rice.
Possibly named by someone with a quirky sense of humor, otak-otak in Malay means “brain” – but it got that graphic nickname from the look, not the taste or ingredients. This mixture of fish cakes, spices, and diced onions is wrapped in banana leaves and grilled over charcoal until the pinkish-colored interior becomes hot and the leaves are slightly burnt.No fuss or frills when eating – picking directly from the leaves is the only way to do it.
6. Tepung Pelita
A type of kuih (Malay-style pastry), tepung pelita is easier to eat than its after-dinner cousin. To a certain extent, almost everyone has overused this coconut milk double-layer candy. On top is the thick layer of coconut milk with salt; At the bottom, a similar milky liquid is mixed with sugar and pandan leaves to make it green. Served in bite-sized bowls of pandan leaves, the tepung pelita coating makes it easy to satisfy your gourmet cravings.
Few snacks are saltier or more rewarding than rempeyek. This Malaysian dish is usually made by frying the dough into a thin dough and sprinkled with peanuts and anchovies on top. The amount of salt can vary and there are variations that use dried shrimp or garlic instead of anchovies.
Meat on a stick. When does this concept not work? Although considered by many to be a dish of Thai origin, satay is actually believed to have originated in Indonesia. Origins aside, can we all agree that meat on a stick is good? Malaysia has its own barbecue variations, which are served nationwide as chicken, beef, or pork (beef or pork only in non-Muslim locations). Sauces vary from region to region, including peanut sauce enjoyed around the world.
Rojak (“mixture” in Malay) is basically a fried dough with fruits and vegetables, although there are regional variations. But vegetarians don’t need hope. This whole mixture is combined with the famous Malaysian shrimp paste. When it comes to the best food in Malaysia Rojak can’t be ignored.
10. Hack Putu
Putu piring tastes like a pie, with the added bonus of bags of jaggery. Its saucer-like shape is created by flattening flour before coating it with a white cloth and placing it in a conical steamer.
If otak-otak is hodgepodge, a grilled fish sausage, satar is its more refined cousin. At a market in Kelana Jaya, Malaysia, a vendor laid out what he calls “stuffed east coast mackerel”. Grilled in banana leaves, the process and appearance is Photostat otak-otak, but with more fish, less seasoning, and larger servings.
An Indian-inspired flatbread, roti canai is made with flour, butter, and water, although some are mixed with condensed milk for sweetness. The whole thing is flattened, folded, oiled, and baked in a pan filled with oil, creating a super moist bread with a crispy crust. You can eat this as a snack or use it to scoop up a portion of curry. Pancake is one of the best food in Malaysia.
13. I’m Rebellious
In case you haven’t noticed, Malaysia has done a lot with simple Chinese noodles. Another way to get your taste buds into party mode, mee rebus is made with blanched golden noodles drenched in a highly addictive curry potato sauce and spices like lemongrass and ginger. It is similar to mee goreng. Popular proteins added to the mix include dried shrimp, lamb, and anchovies. The toppings include lemon, beak, and half a hard-boiled egg.
14. Gulai Ayam Kampung
This chicken curry can be cooked in many ways. For example, in the “village” style, traditional herbs and potatoes are added. Turmeric and kaffir lime leaves, along with lemongrass, give it an irresistible aroma. The jaggery and coconut milk will add extra power to knock your socks off.
15. Golden Roast
A Nyonya specialty from Penang, lor bak is braised pork that has been marinated in a five-spice powder before wrapped in soft and fried tofu skin. Lor bak is served with two dipping sauces, a spicy red chili sauce, and a thick sauce with cornmeal and a beaten egg called lor.