INTRODUCTION

Malaysia is a multi-racial country located in the South East Asia region. In this country, people from different ethnic backgrounds and cultures live together peacefully and that is also one of the reasons why Malaysia is fast becoming one of the world’s most popular places for food enthusiasts. We choose the topic because in Malaysia have more popular food. 

Malaysian Food is not one particular distinction of food but a culinary diversity originating from it's multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the Indigenous peoples of Borneo.  A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'. we show three category food in Malaysia.   

CHINESE FOOD - DESSERTS

POPIAH

Popiah : Steamed Spring Rolls - a vegetable filling of stewed jicama [sengkuang], carrots and bean sprouts are rolled in a rice paper wrapper with minced prawns, fried shallots and lettuce. A sweet & hot chili sauce is served on the side. It is sometimes deep fried.


AIS KACANG

Ais Kacang : Shaved Ice Dessert - a favorite local dessert, also called ABC. Sweet red beans, agar agar [seaweed jelly], barley pearls, sweet corn and fruits are covered with shaved ice, then laced with rose syrup, brown sugar syrup and sweetened condensed milk.

CHINESE FOOD

CHAR KWAY TEAW

Char Kway Teow : Fried Flat Noodles - fresh flat rice noodles are stir fried in a little lard with shrimp, cockles, bean sprouts, egg and chives. A smoky chili adds kick to this popular noodle dish. The island of Penang in Malaysia, well-known for it's hawker food, is especially famous for it's Char Kway Teow.



WONTON MEE

Wonton Mee : Wonton Noodles - Thin egg noodles are first cooked by blanching in boiling water. A clear soup broth is poured over the noodles then garnished with wontons [pork dumplings] and char siu [Chinese barbequed or roast pork]. Wonton Mee is also served dry, usually with a small bowl of soup on the side. Fresh sliced green chilies pickled in vinegar is also served as an accompaniment.

CHINESE FOOD

HAINAN CHICKEN RICE

Hainan Chicken Rice : originating from Hainan in China, this dish is ubiquitous, one of the most popular everyday meal. Chicken is slow poached whole, allowed to cool to room temperature and cut up into bite-sized pieces. Rice is then cooked with the flavorful chicken broth. Cucumbers, scallions and cilantro garnishes the chicken. A small side of the chicken broth is usually served as well. And always - a must-have dipping sauce made of red chilies, garlic, ginger and lime juice completes the meal.


YONG TAU FOO

Yong Tau Foo : Tofu stuffed with Fish Mousse - Tau Foo means tofu or soy bean cakes in Chinese dialect. Deep fried tofu cakes and vegetables - bitter gourd, whole red chilies, zucchini - are stuffed with a fish mousse or pate, then steamed or boiled and served with a dipping sauce.


CLAY POT RICE

Clay Pot Rice : This one-pot rice meal has a smoky exotic aroma, best baked with a sweet Chinese sausage called Lap Cheong. The crispy part of the rice at the bottom of the clay pot is savored. Clay Pot Rice can now be found with a variety of meats or seafood, from beef to ostrich. Many restaurants also have clay pot 'dishes' on their menus - Clay pot Mee [noodles], Clay pot Tofu [soy bean cake], Clay pot Fish and Clay pot Soup.

MALAYSIAN INDIAN FOOD - DESSERTS

ROTI CANAI

Roti Canai : Indian Pastry Pancake - Indian in origin, this popular pastry pancake is an all-time favorite appetizer on menus in Malaysian eateries all around the globe. Roti Canai [pronounced Chan-nai], it's name originating from the region of Chennai in India, is also known as Roti Prata [also spelt Paratha]. A side of curry is served for dipping the flaky pancake, usually a Malaysian Chicken Curry.


THOSAI

Thosai : Sourdough Flatbread - also called dosai or dosa are wafer thin pancakes made from black gram, rice flour and rice soaked in water for several hours or overnight - for it's sourdough taste. Served with sambal a savory gravy or stew made with vegetables and dhal, and a chutney of some sort, usually a fresh coconut chutney. It can also be stuffed with spiced potatoes and stewed vegetables.It's called Masala Thosai.



ROTI NAAN

Naan : Whole-wheat Flatbread - soft bread made from whole wheat flour. The dough is rolled out and then slapped on the inside of the tandoor or clay oven, near the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with chopped garlic, garlic Naan.

MALAYSIAN INDIAN FOOD

INDIAN MEE GORENG

Indian Mee Goreng : Indian Fried Noodles - fresh yellow egg noodles [chow mein], dried squid [that has been reconstituted], potatoes, fried tofu, eggs and bean sprouts are stir fried. The addition of certain spices is what gives this fried noodle dish a distinctly unique Indian flavor.




MEE REBUS

Mee Rebus : Indian 'Sweet Potato Gravy' Noodles -a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles [chow mein] and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime called limau kasturi.

MALAYSIAN INDIAN FOOD

NASI BERIANI

Nasi Biryani : Indian style Rice Dish - Basmati rice is first clarified butter and cooked with the world's most expensive spice, saffron. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a garnishing of slivered almonds and raisins. This 'delicacy' dish is served as a main course on special occasions, such as weddings and celebrations. In Nasi Kandar restaurants [local Indian-Muslim restaurants], nasi biryani refers to the rice only cooked without the meat, and is a choice of rice [instead of plain steamed rice], to eat with your selection of curries and side dishes. Nasi Biryani is also sometimes spelt Nasi Beriani.



TANDOORI CHICKEN

Tandoori Chicken : Indian Clay-oven Chicken - an all-time favorite, tandoori chicken is served 24 hr at Mamak Restaurant eateries [local Indian restaurants]. Great for those late-night munchies. Mildly-spiced spring chicken quarters are baked to tender succulence in a tandoori a traditional Indian clay oven. A spicy mint sauce is usually served on the side with plain or garlic Naan bread.

MALAY FOOD - MALAY DESSERTS

ONDE-ONDE

Onde Onde : Coconut Poppers - small round balls made from glutinous rice flour with pandan [screwpine] leaves essence, filled with palm sugar and rolled in fresh grated coconut. A delight to eat as it pops in your mouth with a sweet sensation of oozing palm syrup.







KUIH TALAM

Kuih Talam : Steamed Coconut Pudding - this 2 layered pudding made of rice flour, sago flour and coconut milk is cooked by steaming. Pandan [screwpine] leaves lends essence and the green color to one layer. A white coconut layer goes on top. A not too sweet and light dessert.


PULUT INTI

Pulut Inti : Glutinous Rice with Coconut Topping - a kind of 'dry' rice pudding made from glutinous rice & coconut milk. It is cooked by steaming. The dessert rice is topped with fresh grated coconut sweetened with palm sugar. It is traditionally wrapped in banana leaves folded into a pyramid shape.


PULUT HITAM

Pulut Hitam : Black Rice Pudding - a rice pudding made from black glutinous rice sweetened with brown palm sugar. A surrey of creamy coconut milk is swirled over the rice pudding before it is served.

MALAY FOOD

LAKSA

Laksa : Noodles in Tangy Fish Soup - Thick rice noodles are served in a tangy fish soup or gravy. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish. In general the term Laksa refers to Malay style laksa, sometimes called Malay Laksa. There are slight variations in different parts of the country. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste. This version of laksa from the 'hawker food capital' - Penang, is especially famous and well known as Penang Laksa or Penang Assam Laksa.


IKAN BAKAR

Ikan Bakar : BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is ikan kembong,ikan keli, ikan siakap and other fish. The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.

MALAY FOOD

NASI LEMAK

Nasi Lemak : Coconut-flavored Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves [screwpine leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare.



SATAY

Satay : BBQ Sticks - This famous meat-on-a-stick appears on menus from New York to Amsterdam. The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake similar to Lontong, is also an accompaniment to satay, great for dipping in satay sauce.

CONCLUSION

Malaysia has many kinds of restaurants almost everywhere in the cities and towns. There are Malay Restaurants, Chinese restaurants, Indian Restaurants, Thai Restaurants and more. Eating out in Malaysia is a real gastronomic adventure. There is such a great variety; spicy Malay Food, a seemingly endless variety of Chinese food, exotic cuisine from North and South India. Popular Malaysian dishes include satay, nasi lemak, rendang, roti canai, laksa, chicken rice, and fried noodles. Western cuisine is also easily available. In addition, international fast food chains operate in major towns side by side with thousands of road side stalls and food bazaars.