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What is the daily food that Malaysian people eat?
What are the main foods in Malaysia?
What type of food do Malaysians eat?
What is the national food in Malaysia?
- Nasi Lemak. Nasi Lemak is considered to be Malaysia’s national dish and is one of the most popular dishes to eat in the country. The most common version of Nasi Lemak is rice cooked in coconut milk topped with spicy sambal/chili sauce, served with a boiled egg and wrapped in banana leaves.
- Hokkien Mee. One of the dishes that are inspired by the Chinese cuisine is Hokkien Mee. This dish consists of fried noodles in various flavors. There are different versions of this dish, such as Hokkien Mee Hae (shrimp noodles), and my personal favorite called Hokkien Char Mee (fried noodles in dark soy sauce).
- Nasi Goreng. Nasi Goreng is one of the most classic dishes to eat in Malaysia. It’s made of fried rice with vegetables, garlic, and soy sauce. It’s a simple but delicious dish.
- Apam Balik. Apam Balik is a snack that originally comes from Sri Lanka, but is just as popular in Malaysia. It’s sold at almost every street market around of the country.
- Mee goreng mamak. This Indian Muslim dish is the complete package. Yellow noodles. Beef or chicken. Shrimp. Soy sauce, veggies and eggs. A bit of chili tossed in for an irresistible jolt.
- Apam balik. This is the ultimate Malaysian pancake. You haven't truly experienced Malaysian food until you thrill your taste buds with this sweet treat.
- Nasi kerabu. Don't let the blue rice put you off. If the blue rice doesn't spark your curiosity, the lines of people around the country waiting to order this favorite Kelantanese dish should.
- Ayam percik (chicken with percik sauce) Delicious chicken. KFC's popularity in the region (and across Asia) over other fast food chains won't surprise those familiar with ayam percik.
- Rendang. Rendang is one of Malaysia’s most popular dishes and it comes with a choice of beef, chicken or lamb. This spicy meat dish which originated from Indonesia has won the hearts of many in Southeast Asia.
- Laksa. Laksa is a spicy and flavourful noodle meal that combines thick white rice noodles and a curry-like soup base, topped with prawn, fish cake, beancurd, and cockles.
- Nasi Lemak. Nasi Lemak is a traditional rice meal that is hailed as Malaysia’s unofficial national dish. The main highlight is the rich and fragrant rice that is soaked in coconut cream before steaming.
- Murtabak. Murtabak is a local version of stuffed omelet pancakes that can be eaten all day long. This pancake, which was originally an Indian Muslim cuisine, is stuffed with minced meat, onions and spicy sauces before being pan-fried until golden brown.
- Bak Kut Teh. When talking about Malaysian cuisine, the first thing that comes to mind is Bak Kut Teh. Bak Kut Teh is a pork medicinal soup, which is made of pork, pork bones, Chinese medicine and spices, such as angelica, wolfberry, polygonatum odoratum, codonopsis, cinnamon, rehmannia glutinosa, American ginseng, licorice, ligusticum wallichii, star anise, fennel, clove, garlic and pepper.
- Nasi Lemak. Nasi Lemak is made of rice with coconut milk, dried small fish, hard-boiled eggs, roasted peanuts, shredded cucumber and various vegetables.
- Satay. Satay is the authentic Malaysian style barbecue food, also known as charcoal kebabs. It is a traditional Malay delicacy. The marinated beef, lamb, and chicken are skewered and grilled over moderate heat.
- Laksa. Laksa is a special soup base, which is made of various ingredients such as prawns, dried shrimp, chili, coconut milk, lemongrass, dried onions, cymbopogon etc.
- Main dishes.
- Nasi Lemak. Nasi lemak, literally ‘fat rice’, is comprised of coconut rice, prawn sambal, fried anchovies, peanuts, cucumber slices, and ayam rendang. There might be variations with regards to the accompaniments, but the rice, cucumber, and peanuts are pretty much staple.
- Nasi kerabu. This famous Malaysian rice dish is distinct for its blue rice, which is served with fried chicken, egg, and fried keropok. Nasi kerabu | (c) amrufm/Flickr.
- Beef rendang. This beef dish was brought to international renown when Gordon Ramsay came to Malaysia to learn how to make it. The tenderness of the meat and the high flavour of its sauce come from slow-cooking it over the course of several days.