Malaysian Famous Food (SERI MUKA)

'Kuih' Seri Muka is a traditional kuih(cookie) from Malaysia. Generally, it consists of two layers. The upper layer is green in colour and the lower layer is white in colour.

The lower layer is made of ‘pulut’ (a type of rice mixed with coconut milk) while the upper layer is made mainly of egg, coconut milk and pandan (screwpine) colouring.


In addition, kuih seri muka blends the sweet taste of the upper layer and the fair taste of the lower layer, making it amazingly delicious!

Malaysian Famous Food (CHAR KWAY TEOW)

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. The dish is made from of width approximately 1 cm or slightly narrower, stir fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Variants may include serving the dish with slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, giving it a characteristic taste.
Gourmet version of char kway teow is also available. This is commonly found in Ipoh and the island state of Penang, Malaysia. The version of char kway teow found there is sometimes augmented with duck's eggs (for richer taste) and crab meat (for sweetness).
Another evolution of this dish is fried without pork fat or lard. This evolution has come about due to char kway teow's growing popularity amongst the Muslim community in Malaysia.
This dish is also popular in take away establishments in Australia and New Zealand.

Malaysian Famous Food (ROTI CANAI)

Roti Canai actually means "thin or flat bread" or pancake in Malay. But then this delightful Malaysian pancake really is quite special.

It is a food, snack and perhaps delicacy put together, where everyone enjoys eating it, especially for breakfast and afternoon tea. Roti canai can be found especially in nearly all Indian Muslim (or Malaysians call them "mamak") restaurants, food-courts and stalls, in the towns of Malaysia. It is rather fast and easy to make, but there is a special skill required to knead, toss and spin the dough into thin slices which comes only with regular practice.

Malaysian Famous Food (LAKSA)

LAKSA LEMAK



LAKSAM

LAKSA PENANG

The origin of the name "laksa" is unclear. One theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested[ that "laksa" may also be derived from the Chinese word "la sha" pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which make the gravy taste extremely sandy.


TYPE OF LAKSA

• Penang laksa, also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal and chilli.. Sliced boiled eggs are usually added to the dish. In some places the soup is made of eel flesh.

• Laksa lemak, also known as nyonya laksa, is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy.

• Laksam, a speciality of the Northeastern Malaysian states of Kelantan and Terengganu, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it i sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.

Malaysian Famous Food (NASI LEMAK)

NASI LEMAK

Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. In Kuala Lumpur, it is called the national dish of Malaysia. This dish can usually be found sold side by side for breakfast.With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screw pine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.Traditionally, this comes as a platter with cucumber slices, small dried anchovies, roasted peanuts, hard boiled egg, pickled vegetables such as cucumber and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, and beef curry (beef stewed in coconut milk and spices). Traditionally most of these accompaniments are spicy in nature.Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be treated as a delicacy. Nasi lemak panas which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.