Explore Malaysian Flavours With These Dishes That Are Worth Trying
- Harshita Malhotra
Updated : April 19, 2022 16:04 IST
Explore the history of Malaysian cuisine and try these Malaysian delicacies that are a culmination of different cultures.
Malaysian cuisine consists of the country's cooking traditions and customs and reflects the country's multi-ethnic community. Malaysia's population is largely divided into three ethnic groups: Malays, Chinese, and Indians. The remaining population is of the indigenous community of East Malaysia's Sabah and Sarawak, Peninsular Malaysia's Orang Asli, Peranakan and Eurasian creole populations, as well as a substantial number of foreign workers and expatriates. Because Peninsular Malaysia and Singapore have a shared history, it is common to see similar dishes on both sides of the border, such as laksa and chicken rice, regardless of origin. In Malaysian Borneo and Brunei, such as Ambuyat, the same can be said. Malaysia has culinary linkages with Indonesia, Thailand, and the Philippines as a result of their proximity, historic migration, and close ethnic and cultural affinity, since these countries frequently share cuisines like satay and rendang. Malaysian food has evolved in the region. Even though the contemporary state of Malaysia did not exist until 1963, the cuisine can be traced back to the Malacca Sultanate in the 1400s. Malaysian cuisine is a fusion of food traditions from all around the Malay archipelago, as well as India, China, the Middle East, and several European countries. Malaysia's rich culinary culture is a result of the country's diverse culture and colonial background.
Here are some Malaysian dishes that are worth trying
The term Nasi Lemak means "fat rice". Coconut rice, prawn sambal, fried anchovies, peanuts, cucumber slices, and ayam rendang are used to make this dish. There may be some differences in the accompaniments, but rice, cucumber, and peanuts are the main ingredients of this.
Nasi kerabu is an exotic Malaysian dish that is pleasing to the eyes. This dish is popular because it has blue rice and is topped with fried chicken, egg, and fried keropok.The blue colour of the rice comes from the petals of Clitoria ternatea flowers, which are used as a natural food colouring in cooking it.
This a pancake-style snack which is packed in an omellate. This dish is loaded with plenty of sugar, peanuts, and a sprinkling of corn. Because of the creamed corn, this thick, chewy Malaysian peanut pancake turnover has a sweet and slightly salty flavour. The extra sweetness and crunch from the sugar, butter and peanuts help to balance out the soft, chewy pancake
In Malaysia, there are many different types of laksa, but there are two main types: Assam Laksa and Curry Laksa. Assam Laksa is one of Penang's most popular meals, and it's usually made with white flakey fish. Noodles, cucumber, pineapple, fresh mint, lemongrass, and ginger are all in the tangy, tamarind-based soup. You'll be hooked on this meal as soon as you try it since it has such an alluring combination of salty, spicy, and sweet flavours.
Rendang is a fiery, rich meat dish that is one of Malaysia's most well-known dishes. Beef is cooked in coconut milk, chillies, and spices to make a delicate, aromatic, and flavorful meal. Rendang was once only offered at ceremonial and celebratory occasions, but it has since gained in popularity and is now commonly served with Nasi Lemak, Ketupat, and Lemang.
This dish is commonly known as ‘ABC’, which stands for Air Batu Campur. This Malaysian dessert is traditionally made with shaved ice and red beans, but it now comes in a rainbow of colours and flavours, including palm seed, sweet corn, jelly cubes, cendol, peanuts, and ice cream. The ice is then drizzled with red rose syrup and sarsi syrup, as well as evaporated and condensed milk and coconut milk.
Bah Kut Teh
Bak Kut Teh's name literally translates as "meat bone tea," yet there is no tea in Bak Kut Teh. Instead, the tea in its name refers to a strong oolong Chinese tea that is generally served alongside the soup to dilute the high-fat content of the dish. To get a deep flavour, the broth of pork ribs with herbs, garlic, and spices is simmered for as long as possible - sometimes even days.