Malaysian Food and Top Ten Must Eats

Eating is a favourite pastime in Malaysia. I don't know if it was a Malaysian who coined the term 'live to eat', but other than visiting the mall, Malaysians eat, eat and eat. In fact, we eat at anytime of the day. Or night. Or even midnight. Yes, there are plenty of 24 hours restaurants called 'mamaks' that cater to our midnight hunger pangs. In fact, the stereotype of a Malaysian is that he eats not just during breakfast, lunch and dinner, but in between as well! This used to be such a problem in civil service that the government had to eliminate brunch time in order to increase productivity!

In fact, in Malaysia, very often people do not say, "How are you?". Instead, they say, "Sudah makan?", which means, "Have you eaten?"

It's not surprising that Malaysia is truly a paradise for food lovers. Being a multi cultural and multi racial society, not only do we have the best food from each culture, cultural integration produces even more types of foods.

Let me introduce to you the cuisines of the three main races in Malaysia- Malay, Chinese and Indian. If you have tried Chinese or Indian food before and think you've tasted it all, think again. Malaysian Chinese and Indian food have adapted to the local palate and have evolved into cuisines of their own. And like other cuisines, there are many regional variations, but here I will give you a general overview.

Malay

Cooking Style

Let's begin with Malay food. Malay cuisine uses many types of fresh aromatic herbs and roots such as lemongrass, ginger, garlic, shallots and chillies. Many of these herbs and roots are native to this region. Spices are also important and they are called 'rempah'. Another important ingredient is coconut milk, which is added to make a dish creamy and rich. There is also a key ingredient called 'belacan', which is a fermented paste made from tiny baby shrimps mixed with salt and chillies.

Typical Meal

You can find Malay food everywhere in Malaysia. A typical meal that you might order is a rice dish with dried anchovies, cucumber, peanuts and a hard boiled egg, together with the meat of your choice, called 'nasi lemak'. The rice is cooked in coconut milk. You might even order plain rice and usually accompanied by three side dishes of your choice, such as chicken, mutton, or beef and a variety of vegetables- all cooked in Malay style. Accompanying your dish, you could have beef soup which is called 'sup lembu'; or mutton soup which is called 'sup kambing' - two very popular Malay soups. To wash it down, you may order a refreshing cordial drink called 'air sirap'; or a cordial drink with condensed milk called 'ais bandung'.

Other Delicacies

Other Malay delicacies include fish mousse, grilled slowly over a fire, called 'otak-otak' and a noodle dish garnished with cucumber, onion, and lettuce served in savoury fish soup called 'laksa'. There are many regional variations of 'laksa', so try one in every state. There is also a Malay salad, which is called 'ulam'; consisting of a combination of fresh aromatic herbs; mint, basil, lemongrass, kaffir lime leaves, turmeric leaves, and raw vegetables like bean sprouts, long green beans, shallots, and cucumber. Instead of Thousand Island dressing, the topping is a combination of salted fish, dried prawns, fish crackers, fried grated coconut, and other savory garnishes.

If you're in Kelantan, which is the north-eastern state of the Peninsula, try this regional dish that serves blue rice with a variety of side dishes, It's called Nasi Kerabu. The blue colour is a result of the cooking process, where certain types of herbs are thrown into the water during the cooking of the rice

Dessert

For dessert, try a bread-like puff with sugar, corn, and coarsely chopped nuts in the middle called 'apam balik'.

Chinese

Cooking Style

Next, we move onto Chinese food. Chinese food is typically considered milder in spiciness, but Chinese cuisine in Malaysia has taken a spicier touch. Chinese cuisine is varied, but in Malaysia the style is generally the Cantonese style of cooking. A common way of cooking is stir fry. Cantonese cuisine balances the yin and the yang, of food, a difficult concept to describe. You may hear people refer to it as the cooling or "heaty" effects of food. For example vegetables, some fruits and soup are considered cooling and meat is considered heaty.

Typical Meal

A typical Chinese meal can be found easily in many restaurants and hawker stalls in Malaysia. You can also go to a 'kopitiam', which is a traditional Chinese cafe. You might order 'economy rice', which has rice and a variety of side dishes. A common practice is to choose three side dishes- one meat, one vegetable and the last, a dish like tofu or egg. You might also order a noodle dish. There are many styles of cooking noodles such as Cantonese or Hokkien style. You can try the fried noodle with eggs, cockles and bean sprouts called 'char kuey tiao', or Chinese noodles with dumplings and roast pork called 'wan tan mee'. You could also order thick noodles fried with black sauce and pork lard called 'hokkien mee'. Chicken rice is also very popular in Malaysia. To wash it down, you could order Chinese tea, or herbal tea.

Other Delicacies

Other delicacies include Chinese spring rolls stuffed with steamed vegetables, bean sprouts, turnip and carrot, called 'popiah'. Another popular dish here is the pork rib soup called 'bak kut teh'. The soup is cooked for many hours with garlic, pork ribs and a variety of herbs. Chinese dumplings are also a must-try. They are glutinous rice wrapped in a leaf along with pork, mushrooms, nuts and salted duck egg yolk. if you have heard of 'dim sum' before, you must try the Malaysian version. It is basically an assortment of bite size dishes, including seafood, meat and vegetables. Dim sum is usually eaten in the morning.

Dessert

For dessert, a well-loved Chinese dessert is curdled soy bean milk topped with syrup called 'tao foo fah'.

Indian

Cooking Style

Indian cooking is of course, very spicy and hot. it has also adapted to the local culture to create a new type of cuisine. Most of the Indian food in Malaysia (comes from) from Southern India, but North Indian food is also widely available. Spices are the heart and soul of Indian cooking. Spices like coriander, cumin, turmeric, fennel, cardamom, clove, cinnamon and star anise are widely used.

Typical Meal

Indian food is easily available in Malaysia. For a typical meal, you might want to have rice served on a banana leaf, accompanied by a variety of spicy hot dishes such as mutton, chicken, fish, squid and crabs. Or you might order bread, and there are many types of them. To name a few, thin rice pancakes or 'thosai', fermented rice and dhal or 'vadai', wheat bread or 'chapati', flour bread or 'roti canai'. Or you may also be interested in chicken tandoori- that's chicken slowly grilled in a clay oven.

Other Delicacies

There are 24 hour restaurants open if you're suffering from a midnight hunger pang. Affectionately called 'mamak', they have been institutionalized as a Malaysian icon. Mamaks are run usually by Indian Muslims. If Westerners hang out at bars, Malaysians hang out mamaks. Mamak food is distinct, and a popular drink here is the 'teh tarik', or tea with condensed milk. Other popular food you can order in a mamak is the 'maggie goreng', which is fried Maggi instant noodle with eggs, vegetables and meat.

Dessert

For dessert, you may be interested in a sweet dish of rice noodles topped with coconut and coconut palm sugar called 'putu mayam.'

Other Cuisines

There are many other types of cuisines in Malaysia, such as Nyonya cuisine, which is the cooking of the Straits Chinese. Straits Chinese trace their ancestors to Malays and Chinese, and their cooking combines the styles of these two races. I'd recommend a chicken stew cooked with salted soy beans and coconut palm sugar called 'ayam pongteh'; and a chicken dish cooked with nuts from a type of mangrove tree found in Malaysia, which is called 'ayam buah keluak'.

The Portuguese, one of the many colonialists who set foot in Malaysia, left their mark too on local cooking. One (example) is the Devil's Curry, a dish made from vinegar, herbs and nuts and plenty of chilli- hence its name Devil's Curry.

Top Ten Must Eats

Alright. It's now time for the top ten must try foods in Malaysia. As with all cuisines, it is very difficult to compile a list of only ten, especially in Malaysia where there are definitely more than ten foods you must try!

However, if I were to compile a list, it would look like this:

Number One.Nasi lemak. This is the national dish of Malaysia. Nasi lemak literally means 'rice in cream'. There are many regional variations, but the most common ones consist of steamed rice that is cooked with coconut milk and pandan leaves, which is a kind of plant indigenous to this region. Traditionally served on banana leaf, the rice is topped with cucumber slices, dried anchovies, roasted nuts and hard-boiled egg. But the most important ingredient is the 'sambal', a kind of hot spicy sauce made from chilli, pepper and spices. In fact, how delicious a nasi lemak is really depends on how well the 'sambal' is made! Most people will eat nasi lemak accompanied by a dish like chicken, cuttle fish, cockles, beef, or beef rendang which is beef cooked in dried spices, and vegetables.

Number Two. Bak Kut Teh. The name translates into 'meat bone tea'. This Chinese dish is a soup with pork ribs, herbs and garlic cooked for many hours. Other ingredients include mushrooms, internal organs, and dried tofu. Green onions and fried shallots are sometimes added in as well. Bak Kut Teh is served with rice and 'you tiao', which are long fried pieces of dough. Chopped garlic and chilli in soy sauce served in tiny plates often accompany this dish. Chinese tea is a very important part of this dish and is drunk to balance the taste. Try Bak Kut Teh for an authentic Chinese meal.

Number Three. Laksa. Yet another favourite Malaysian dish, laksa has many different regional variations. The more common one is the asam laksa. It is a sour fish- based soup where the main ingredients are shredded fish, usually mackerel, and finely sliced vegetables including cucumbers, onions, red chillis, pineapple, lettuce, mint, and ginger buds. Thick white noodles are then added into the soup. To top it off, a thick sweet shrimp paste is added. Other variations of laksa are Laksa Sarawak, Laksa Penang, Laksa Kedah, Laksa Ipoh, Laksa Kuala Kangsar, Laksa Kari, Laksa Johor, Laksa Kelantan, Laksam, Laksa Lemak and many more.

Number Four. Satay. You might have heard of this one before. It's basically skewered meat served with peanut sauce, cucumber, onions and rice cakes. The choice of meat is varied- you can choose deer meat, rabbit meat and even fish, but the most common are chicken and beef. The marinated meat is skewered on bamboo sticks and grilled over charcoal.

Number Five. Char Kway Teow. It literally means 'stir fried rice cake strips'. Flat rice noodles are fried together with chilli, prawns, cockles, eggs, bean sprouts and vegetables. Sometimes it is fried with pork lard. It also has many regional variations, but the most famous one is the Penang Char Kway Teow.

Number Six. Nasi Kandar. A popular north Malaysia meal that originated in Penang, nasi kandar is widely available. It has rice, and a variety of spicy side dishes to choose from. In fact, it is the spices that make nasi kandar so unique. The dishes are laid like a buffet and you have to point to the side dishes that you want. After you have chosen your side dishes, the waiter will pour a variety of curries onto your plate, and this process is called 'banjir' or 'to flood'. If you can't take spicy food, ask for less curry.

Number Seven. Roti Canai. One of the most (widely consumed foods) in Malaysia, roti canai is a type of flatbread that is available everywhere. It is round and flat, and is eaten with lentil curry called 'dhal'. You can ask for your roti canai to be made in many ways. The more popular variations are: with eggs or roti telur, with banana or roti pisang, made smaller but thicker or roti bom, made thin and flaky like tissue paper or roti tisu. You can even be more adventurous and ask for roti kaya, spread with Malaysian jam made from coconut; or roti Milo, with chocolate powder sprinkled on top. Try a few and find your favourite roti!

Number Eight. Cendol. An all time favourite Malaysian dessert, cendol consists of shaved ice, smooth green rice noodles in chilled coconut milk and coconut palm sugar, or gula Melaka. Sometimes, red beans, glutinous rice and corn are added. If you have a sweet tooth, ask for more gula Melaka, as many Malaysians do!

Number Nine. Teh Tarik. The national drink of Malaysia. It is tea sweetened with condensed milk, and can be ordered hot or iced. Teh means tea in Malay and tarik means to pull, jerk or tug. The milky tea is prepared by using out-stretched hands, pouring the piping hot tea from one mug to another several times. The higher the pull, the thicker the froth, the thicker the froth, the more delicious it is.

Number Ten. I've saved this until the last because there are few things more divisive than this fruit. It is the durian. Known as the King of Fruits, you either love the durian or you hate it. Its smell has been described as sweet, heavenly, fragrant, or disgusting, revolting and downright offensive. The smell evokes either deep appreciation or intense disgust. Some have compared the smell of the durian to the civet, sewage, stale vomit, skunk spray and used surgical swabs. The British novelist Anthony Burgess describes the durian as, "like eating sweet raspberry blancmange in the lavatory". Chef Andrew Zimmern compares the taste to "completely rotten, mushy onions." Anthony Bourdain, while himself a lover of durian, says of it: "Its taste can only be described as...indescribable, something you will either love or despise. Your breath will smell as if you'd been French-kissing your dead grandmother." Travel and food writer Richard Sterling says that its odor is best described as "pig-shit, turpentine and onions, garnished with a gym sock that can be smelled from yards away." It's no wonder durian is banned in most hotels and airlines.

The durian is green in colour and has sharp thorns on the outside. Inside, the flesh of the fruit is usually yellow, but the colour varies from species to species. Durians used to be seasonal fruits, but with genetic modification, durians are now available all year around. This is either good news or bad news, depending on your feelings towards durians. The best place to get durians is directly from the orchards, but if you'd like to just sample a bite or two, you can get them at major supermarkets. Just ask around.

I encourage you to be adventurous and try the durian. However, if you are too overpowered by the strong smell, you can always try durian ice cream or durian cakes, though purists will swear it is not the same at all.

So there you have it. The top ten must eats in Malaysia. I hope you'll manage to try all ten.

Go out and explore. Ask the locals where to find the best nasi lemak or bak kut teh. Everyone would have their favourites. It's time to find some Malaysian food and start digging in. Or as we say in Malaysia, 'makan-makan' or 'let's start eating'.

End

This is the end of Malaysian Food guide. I hope you've enjoyed learning about Malaysian food. Hopefully, this will give you a better understanding of the cuisines in Malaysia, and a deeper appreciation of its food.

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Guide to Malaysia

Despite its recent economic crisis, Malaysia continues to careen along the fast track of development. For visitors, this means that Malaysia is a comfortable country to explore, as the roads are smooth, public transportation is good, and familiar comforts abound in all but the smallest of kampungs (villages).

For centuries, Malaysia has been a crossroads for trade in materials, traditions, and ideas. The region was originally settled by the Orang Asli people and migrants from southern China; Indian traders subsequently spread their cultural and religious traditions throughout the area. Islam took root there during the 15th century, when Prince Sri Paremeswara--who founded the empire of Melaka--became a Muslim after marrying a Sumatran ruler's daughter. In 1511, the Portuguese invaded Melaka, only to lose power to the Dutch in the late 1600s. The Dutch maintained control of the region for almost three centuries, until the Anglo-Dutch Treaty of 1874 ceded the Malaysian kingdom states to the British. On August 31, 1957, the Peninsula was granted independence as the Federated States of Malaya. Singapore, Sabah, and Sarawak joined the Federated States of Malaya, which became Malaysia in 1963. Then Singapore assumed independence in 1965, leaving the peninsula, Sabah, and Sarawak as the Malaysia that remains today.

Travelers seeking both relaxation and the stimulation of a different culture will find that Malaysia offers the perfect mix of serene coastline and spicy street life. Though Malaysia's beaches are not the most spectacular in Southeast Asia, stretches of coastline on the peninsula's east coast, as well as on islands such as Pangkor and the Pehrentians, offer seaside seclusion that is difficult to find in other parts of the world. Away from the lapping tides, the streets of Georgetown and Kuala Lumpur pulse with the energy of big-city life. Open-air markets attract throngs of people seeking fresh fruit and vegetables. Hawkers at sidewalk stalls dish out tasty pan-fried food like nasi kandar (curry rice) and ormee goreng (spicy noodles). There is also a spiritual flavor to the city streets--Islamic mosques stand beside Hindu and Buddhist temples, bearing testimony to the intertwined history of these Eastern religions.

Malaysia is a country on the move. Its official mission is to become industrialized by the year 2020. But despite the rapid pace of its growth, Malaysia will likely keep its welcoming atmosphere, as the warmth of the people is as unchanging as the tropical weather. The population is a diverse mix of ethnic Malay (58 percent), Chinese (26 percent), and southern Indian (eight percent). Though tensions exist, fomented by blatantly pro-Malay policies enacted by the majority government, interactions among ethnic groups remain remarkably open and peaceful.

Cameron Highlands

The Cameron Highlands is a lush area of mountaintop jungle in a remote corner of Pahang State. It's easy to see why the British chose this spot for retreat--the temperature is ten degrees cooler than low-lying Kuala Lumpur, and the landscape is an enchanting patchwork of rolling jungle and terraced plantations. There are three towns in the Cameron Highlands: Ringlet, Tanah Rata, and Brinchang. Tanah Rata is the main town, and it offers hostels and mid-scale hotels, as well as many restaurants and shops. Trails snake for miles through the jungle, leading to breathtaking mountaintop vistas and cascading waterfalls.

Cherating

Cherating lies off a quiet stretch of highway about 12 miles (20km) north of Kuantan. Hiding behind ramshackle restaurants is a beautiful half-moon beach, one of the most dazzling beaches on the peninsula. This is one of the top 10 windsurfing spots in the world, and every afternoon the ocean is dotted with colorful sails flapping in the breeze. Inexpensive but comfortable cabanas cluster in the shade of palm trees at the edge of the beach. Club Med owns a gorgeous section of coast a little more than a mile (2km) away from Cherating's main beach.

Kuala Lumpur

The bustling capital of Malaysia, Kuala Lumpur is proof of the country's movement into the industrialized world. KL (as it is commonly dubbed) received a citywide facelift for the 1998 Commonwealth Games, and since then the capital has boasted a buffed atmosphere of almost Singaporean standards. Travelers should see the Petronas Towers (the tallest buildings in the world), stroll in Merdeka Square, visit the elegant marble Masjid Jamek (a lovely mosque in the center of the city), and enjoy the booming nightlife in a city rivaling Singapore as a hotspot for clubs and bars.

Langkawi

The big island of Langkawi is one of 99 islands in the Langkawi group that cluster off the northwest coast near the border with Thailand. More so than perhaps anywhere else in Malaysia, Langkawi exhibits extremes in untouched landscapes and developed coastline. The island is lovely to drive around. There are many pristine beaches and waterfalls to see, as well as fishing kampungs (villages) and magnificent caves to explore. Because of its remote locale and relatively large size, those who stay for at least two full days best enjoy Langkawi.

Melaka

Whereas Kuala Lumpur is the Malaysia of the present and the future, Melaka is the Malaysia of the past. A virtual living museum, the old town makes for a pleasant stroll past crimson buildings in the Dutch square, around vendors hawking local handicrafts, and through the narrow alleyways of Chinatown. There are many fascinating museums housed in the old Dutch government buildings. The ruins of a Portuguese-Catholic-cum-British-Protestant church surrounded by Dutch tombstones is testimony to Malaysia's checkered colonial past. This is a good place to try nyonya food, a spicy blend of Chinese and Malay cooking.

Mount Kinibalu

Mount Kinabalu is located in the northern region of Sabah, on the island of Borneo. Kinibalu is Southeast Asia's tallest mountain, peaking at 13,451 feet (4,101m) above sea level and rising every year. Untouched jungle-covered mountain slopes surround Kinabalus' granite core; a breathtaking setting typifying many travelers' ideals of tropical Southeast Asia. Climbing to the Kinabalu summit is no small feat, and should be attempted by only those who are fit and prepared.

Penang

Though Penang's beaches are arguably the least interesting of all of Malaysia's island beaches, the island remains a highlight because of its combination of lovely coastline and the bustling cultural center of Georgetown. Georgetown is a feast for all senses. Open-air markets, congregations of food hawkers, and throngs of pedestrians and motorbikes are sure to excite young and old. The resorts at Batu Ferringhi offer an antidote to the Georgetown racket. The luxury hotels that line the northeastern coast of Penang are a perfect beachfront destination for those who like convenience and creature comforts.

Perhentian Islands

Pulau Perhentian Kecil (Small Island) and Pulau Perhentian Besar (Big Island) are located about 12 miles (20km) off the northeast coast of the peninsula. These isles are the perfect getaway destination for those who are willing to sacrifice resort-style luxury for solitude and pristine stretches of sand. The Small Island is famous for Long Beach, where the sand is wide and white and the water is ideal for swimming. The Big Island is less popular (though the west coast attracts young divers) and therefore offers more seclusion.

Pulau Pangkor

Pangkor is a small island off the west coast that is located roughly equidistant from Penang and Kuala Lumpur. In size and atmosphere, Pangkor is like Penang's and Langkawi's little sibling. The island is small enough to drive around in half an hour. Its compact nature lends the isle a charm conducive to relaxation. Pangkor's smallness also precludes monotonous strips of resort development, allowing for the simple enjoyment of sun, surf, and sand. The Pan Pacific Resort offers luxury accommodations and water sports on Golden Sands Beach; there are also mid-market hotels at Pantai Pasir Bogak and budget cabanas at Teluk Nipah.

Taman Negara

Taman Negara National Park, located in the center of the peninsula, is one of the last remaining areas of indigenous rain forest on the peninsula. Though the larger animals, such as elephants, tigers, rhinos, and leopards, rarely venture near the developed parts of the park, there are plenty of magnificent birds to be seen. The most convenient place to stay is the Taman Negara Resort, which runs a ferry service from Kuala Tahan. There are guided treks and a canopy walk that allows visitors to see the forest from planks suspended above the treetops.

Tioman

Though Tioman's land is becoming overcrowded, its waters are still a diver's paradise. The azure-blue waters are clear to a depth of more than 10 yards (or meters). Diving and snorkeling excursions depart from Kumpung Tekek and Kampung Salang. Those who simply want a peaceful retreat will find lovely chalets on stilts at Kumpung Air Batang (Bamboo Hill Chalets) and more isolated accommodations at the Juara Bay Resort, cut into the hills at Kampung Juara.

Top Cities in Malaysia

Kuala Lumpur - Penang - Langkawi - Kota Kinabalu - Georgetown - Kuantan - Malacca - Johor Bahru - Kuching - Petaling Jaya - Cameron Highlands - Kuala Terengganu - Kota Bharu - Subang Jaya - Fraser's Hill

Top Hotels in Malaysia

Tanjong Jara Resort - Batu 8 Off Dungun A Famosa Resort - Jalan Kemus Simpang Empat Imperial Hotel - 76-80 Cangkat Bukit Bintang Cititel Hotel - 66 Jalan Penang Mandarin Hotel - 2-8 Jalan Sultan

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Melaka Travels - A Famosa Fort

Melaka a small state in Malaysia is famous for its historical landmarks and it is also awarded with UNESCO World Heritage Site. One of the most famous historical landmark in Melaka is the A Famosa Fort. A Famosa Fort or also known as Porta de Santiago was built by the Portuguese in 1512 under the direction of Alfonso de Albuquerque. The name A Famosa means famous in Portuguese and it remains true till this day as it is still the most well known and biggest fort once built by the Portuguese in history.

Originally, the function of A Famosa Fort is to fence off the attack from Sultan Melaka (Sultan Mahmud) armies and also from Acheh empire. As Melaka experience various change of colonial powers (Portuguese, Dutch, British), the fort also undergone different stage due to this. The remains of the fort that you can see today is only one of the remaining four main gates of the fort.

In 1641, after more than a century, Melaka was then took over by the Dutch (Dutch East Indian Company). The Dutch kept the fort, renovated and rebuilt it for their own use.

Years later, during the reformation in Europe, King William of Orange from the Netherlands handed over Melaka and other Dutch territories to British on a temporary term agreement. It was done to avoid these territories from being taken over by the French colonizer Nepoleon. However, the British too had the intention of keeping Melaka for themselves. Therefore, in 1795, before the temporary agreement came to the end, Captain William Farquhar ordered to destroy the fort to break down the Dutch defense.

The task of demolishing the fort was not easy as it initially thought. Using human strength of slaves and laborers to manually taking it down was not sufficient. Therefore, he then ordered gun powder and cannon to blast it all down. Luckily, if not for Sir Stamford Raffles and Lord Minto efforts to stop this devastation, there will not be any remains of the fort left in Melaka today.

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