Top 3 dishes in Malaysia vcuisine:
For many of us in tropical Malaysia, a bowl of soup noodles or a plate of chicken rice is lunch. Nothing else. Seems meagre but it's been like this when eating local food. Weather and time play a role in eating habits.
Enjoying a bowl of Laksa soup noodles is one of the world's best food experiences. And we've got the best! CNN food listed ‘Penang Asam Laksa’ as one of Asia's top food. Anthony Bourdain called ‘Sarawak Laksa' “breakfast of gods” - while filming in the Malaysian half of Borneo Island. Laksa is indeed a top dish to experience here.
The many exotic spices of a Laksa broth offers an adventure into the savoury. Exquisite balance of spices combining with coconut milk, resulting in a distinctive noodle soup that will excite and satisfy the taste buds.
Not all laksa are created equal. Each regional version boasts unique taste experience. From the tamarind-tang of fish-based Penang’s Asam Laksa to the curry-like Sarawak Laksa - ("breakfast of gods") flavoured with creamy coconut milk, dried shrimps and topped with shredded omelette, chicken and prawns.
The Ultimate Malay Indulgence.
There is really nothing more satisfying than a full flavoured Nasi Lemak repast. Thankfully in Malaysia, we've a penchant for market fresh food/ingredients; Nasi Lemak is best enjoyed fresh and it's easy, it's a “good morning” food.
A Nasi Lemak dish includes coconut milk flavoured rice, crunchy fried ikan bilis (anchovies), fried peanuts, sambal chilli, fresh cucumber, hard-boiled egg. Optional add-ons include spice-marinated fried chicken, flavour-packed beef rendang, spicy sambal squid and shrimps. I'd add on to get a tastier dining experience.
You have a choice of delicious sides to go with Nasi Lemak fragrant rice - making it a different experience each time. As satiated as you may be, a dessert of iced Cendol could be the best thing to enjoy for the day.
Cendol: Malaysia’s most famous dessert is an exotic combination of Gula Malacca palm sugar syrup, jelly-like noodles (mung beans), coconut cream, sweet red beans and shaved ice.
There are Cendol variants all over Southeast Asia, some with bare basic ingredients, some lavishly dressed up with ingredients that are not traditional with the dessert. But of all variants in the region, it's best to savour the original Cendol - and that's undoubtedly Malaysia Cendol with Gula Malacca (palm sugar created in the historic city of Malacca Malaysia). Other versions of brown sugar just isn't the same.
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