Traditional Food in Malaysia

Husain and I have done our research on traditional food in Malaysia.
Hope you get to learn as much as us by reading this entry!
:)

Laksa

A staple Malaysian cuisine, laksa eateries have been migrating abroad in recent years, making appearances in Bangkok, Shanghai and further afield.There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form. Some like it with fish, others prawns. Our favorite is Penang's Asam Laksa, in which tamarind features heavily ("asam" is Malay for tamarind) to create a spicy-sour fish broth. 

Satay

Though considered by many to be a dish native to Thailand, satay is actually believed to have originated in Indonesia. Origins aside, can we all just agree that meat on a stick is good? Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef or mutton forms. Sauces vary from region to region, including the peanut sauce that’s loved by almost everyone! (Yummy!)

Nasi Kerabu

If the blue rice doesn’t spark your curiosity, the lines of people around the country waiting to order this favorite Kelantanese dish should. From the state of Kelantan in northern peninsular Malaysia, Nasi Kerabu gets its eye-grabbing color from telang flowers, which are crushed and mixed into flour. The aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu, a fermented fish sauce. In true Kelantan style, you use your hands to dig into this one.

Lemang

Eaten with a meat or vegetable dish, lemang is glutinous rice mixed with coconut milk, which is cooked in bamboo. The time-consuming process to make lemang starts by lining hollowed-out shoots with banana leaves. The bamboo is left over a fire to slowly cook the rice in a process known as tapai. The result is sticky, wet rice that can, and regularly does, make a nice substitute for its plain Jane counterpart.

Keropok  lekor

Some call them fish fritters, fish sausages or fish sticks but in Terengganu, they are called ‘keropok’. There are three types of keropok, mainly keropok lekor (resembling sausage, boiled chewy ones), keropok goreng (also resembling sausage but fried chewy ones) and keropok keping (sliced, sun-dried and fried). All districts produce their own keropok but the famous ones are none better than those found in Kampong Losong in Kuala Terengganu. ‘Keropok lekor’ are actually made from processed fish meat mixed with salt and sagoo flour. This mixture is then hand rolled into sausage shaped around 6 to 10 inches long and immediately cooked. It is a great afternoon snack normally dipped in Terengganu’s equally famous chili sauce.

After researching on delicious dishes, both of us are feeling hungry! I am sure all of you had fun looking at all the yummy pictures! Bye.

Research done by: Yasin and Husain