Street treats from Malaysia
Last updated on - Jul 30, 2017, 00:00 IST
When I boarded the plane to the island town of Langkawi, an archipelago of 99 islands in Malaysia, I had two things on my mind. The first was to wade in the emerald coloured waters of the sea, and the second, to binge on the fresh, local produce. Malaysian food is a melting pot of cultures with traces of Malay,
tummy I kick-started my week-long food adventure…
Distinct Flavours
There is lots that goes into making Malaysian food brim with flavourful aromas. Along with Indian spices like nutmeg, star anise, dry red chillies, cinnamon, there are certain additions like shrimp paste, curry mix of many ground powders, torch ginger, curry leaves, herbs like the local daun laksa, kaffir lime, screw pine leaves and the like, that give Malaysian food its uniqueness. Fruits like mangoes, papaya, pineapple, musk melon or the infamous durian are mostly organic and of high quality. Sometimes the unbearable smell of durian prevents it from being allowed in hotel rooms and consumed in many public places. Nevertheless, it tastes fantastic! A must-must try on your visit here.
Big Eaters
A meat eaters’ paradise is what this country is all about. Seafood, local fish, lamb and chicken. I was told that Malaysians like to eat up to six meals a day with breakfast being the biggest meal. Some popular choices for the morning repast would be nasi lemak, the unofficial national dish of rice cooked in coconut milk with screw pine (pandan) leaves and served with fried anchovies or meats and a spicy sauce called sambal. The Indian influenced roti canai, a circular layered roti is good too, usually eaten with anything from meat to lentil to vegetable curries or the local coconut jam. End the meal with the local frothy tea teh tarik or the coffee made with condensed milk, the strong kopi tarik. I vote for the coffee anyday. Lunch and dinner are again filling and could be anything from the Chinese influenced Laksa that comprises thick noodles served with fish soup and sauce, sardines and lots of spices. Vegetarians too can eat decently in Malaysia with foods like the veggie version of the nasi lemak (coconut milk rice) or the nasi campur, mixed rice with various vegetable based curries.
Sweet Ending
After a nicely rounded main meal, the dessert list should include the assorted Malay kuih, made from a variety of foods like grated coconut, coco cream, screw pine, palm sugar, rice flour, tapioca, glutinous rice flour etc. Popular sweet treats include ais katanga that is shaved ice with toppings, the goreng pisano or banana fritters or maybe the babur cha cha, a sago porridge with sweet potato chunks and coconut milk. Immense variety and the punch of fresh flavours in the mouth make even the sweet treats, an unforgettable affair.
All the more reason to visit Malaysia, again!
The dessert list must include the assorted Malay kuih, made from grated coconut, coco cream, screw pine, palm sugar, rice flour, tapioca
Murtabak is a must try dish. Essentially a pancake stuffed with chicken/lamb with an egg broken over it, this is a staple at most street side joints
By: Tashneem Ali Chaudhury
tummy I kick-started my week-long food adventure…
Distinct Flavours
There is lots that goes into making Malaysian food brim with flavourful aromas. Along with Indian spices like nutmeg, star anise, dry red chillies, cinnamon, there are certain additions like shrimp paste, curry mix of many ground powders, torch ginger, curry leaves, herbs like the local daun laksa, kaffir lime, screw pine leaves and the like, that give Malaysian food its uniqueness. Fruits like mangoes, papaya, pineapple, musk melon or the infamous durian are mostly organic and of high quality. Sometimes the unbearable smell of durian prevents it from being allowed in hotel rooms and consumed in many public places. Nevertheless, it tastes fantastic! A must-must try on your visit here.
Big Eaters
A meat eaters’ paradise is what this country is all about. Seafood, local fish, lamb and chicken. I was told that Malaysians like to eat up to six meals a day with breakfast being the biggest meal. Some popular choices for the morning repast would be nasi lemak, the unofficial national dish of rice cooked in coconut milk with screw pine (pandan) leaves and served with fried anchovies or meats and a spicy sauce called sambal. The Indian influenced roti canai, a circular layered roti is good too, usually eaten with anything from meat to lentil to vegetable curries or the local coconut jam. End the meal with the local frothy tea teh tarik or the coffee made with condensed milk, the strong kopi tarik. I vote for the coffee anyday. Lunch and dinner are again filling and could be anything from the Chinese influenced Laksa that comprises thick noodles served with fish soup and sauce, sardines and lots of spices. Vegetarians too can eat decently in Malaysia with foods like the veggie version of the nasi lemak (coconut milk rice) or the nasi campur, mixed rice with various vegetable based curries.
Sweet Ending
After a nicely rounded main meal, the dessert list should include the assorted Malay kuih, made from a variety of foods like grated coconut, coco cream, screw pine, palm sugar, rice flour, tapioca, glutinous rice flour etc. Popular sweet treats include ais katanga that is shaved ice with toppings, the goreng pisano or banana fritters or maybe the babur cha cha, a sago porridge with sweet potato chunks and coconut milk. Immense variety and the punch of fresh flavours in the mouth make even the sweet treats, an unforgettable affair.
All the more reason to visit Malaysia, again!
The dessert list must include the assorted Malay kuih, made from grated coconut, coco cream, screw pine, palm sugar, rice flour, tapioca
Murtabak is a must try dish. Essentially a pancake stuffed with chicken/lamb with an egg broken over it, this is a staple at most street side joints
By: Tashneem Ali Chaudhury