What are the cuisines in Malaysia? Malaysian cuisine

Fish-flavored shredded pork, kung pao chicken, boiled pork slices, hairy blood, hot and sour shredded potatoes, these delicacies are very delicious, and they are quite nutritious, the key is that they all have their own cultural cuisine.

Dan-style roast chicken. Curry stew. The focus of Dan-style roast chicken is its sauce.

Coat the golden roast chicken with a thick layer of chilli, garlic, ginger and coconut milk sauce. Curry stew is made with coconut milk, lemongrass, lime leaves and other spices.

1. Jacaranda rice: Originated from Kelantan, Malaysia, jacaranda rice is made with jacaranda juice, and then served with various ingredients anchovies, shrimp cakes, and the main dish can be fried chicken or fried fish. This dish gives you a fresh feeling from the sight, taste, and smell, and it is very small and fresh.

2. Nasi lemak: The popular Malay-style breakfast nasi lemak is a spicy staple. Steamed rice in coconut milk, served with curry chicken, beef or squid, topped with cucumber, sautéed anchovy and sambal chili sauce, neatly arranged in banana leaves, will leave you with no resistance.

As a national delicacy, traditional Malaysians eat it for breakfast.

3. Rice with Rice in Penang: It was the name of the early Penang hawkers, and the hard-working people would hang rice and various curries at the ends of the rice and sell them at the docks and construction sites. The ingredients of this dish are mainly pork, chicken, fish, and vegetables.

When making it, you need to put the red, green, white, and yellow curry into a pot and pour coconut milk into it to reduce the spicy taste, increase the aroma, and make the curry taste very peaceful. This rice dipped in curry is spicy and sweet, and it is very delicious.

4. Malay porridge: Malay porridge has no fixed practice, it is varied, sweet or salty. Sometimes seafood, meat, and vegetables are added, and sometimes coconut milk is added to make sweet porridge, and when eaten, it will be soaked with fried dough sticks like bak kut teh.

5. Mesh burrito: Named because it is shaped like a net, it can be enjoyed with curry chicken, or it can be dipped in syrup or something, with a soft taste and oily aroma.

6. Fried mushrooms: The special thing about fried mushrooms is that they use chili peppers and barbecue seasonings, which can be used as an appetizer. There are many types of mushrooms in Malaysia, and you can taste many delicious mushrooms that you can't usually eat.

7. Samba shrimp: It is a delicacy in Southeast Asia, Singapore and Malaysia. Samba Prawns are made with Singapore's local chili sauce, which is very spicy and appetizing.

This is a dish brought to Malaysia by Hokkien immigrants in the 15th and 16th centuries, and it tastes even better with tamarind juice.

The top 10 must-eat delicacies in Malaysia are char kway teow, Hokkien noodles, Penang shrimp noodles, laksa, sand, currylaksa, sarawaklaksa, nyonyalaksa, wonton noodles, and Mama stall fried noodles.

Stir fried kway teow is one of Malaysia's famous classic delicacies, and it is one of the must-eat delicacies for almost every tourist to Malaysia. The secret to the deliciousness of fried kway teow lies in the pot gas, and the hotter the pot, the more fragrant the kway teow will be! Traditional fried kuay teow will use lard residue, and the kuay teow stir-fried with lard residue tastes more fragrant and delicious.

The Hokkien noodles in Malaysia are: Kuala Lumpur Hokkien and Penang Hokkien respectively. Kuala Lumpur Hokkien noodles are dry noodles that are mainly stir-fried with dark soy sauce (dark soy sauce), alkaline noodles, and lard, and finally sprinkled with some lard residue on top of the noodles to enhance their flavor.

Hokkien fried noodles are a traditional Chinese noodle dish that originated in Kuala Lumpur and is one of the representative cuisines of the Klang Valley region.

Things to do in Malaysia

The summer resort of Cameron Highlands, a perfect plateau with beautiful slopes, surrounded by lofty mountains. The climate is refreshing and pleasant throughout the year, the four seasons are like spring, you can see many European-style buildings scattered here, you can also enjoy the tea plantations, gardens and natural beauty all over the place, and it is also the planting place of Malaysia's top black tea.

Ipoh – Perak Cave, discovered around 1926, is one of Ipoh's many limestone caves, with poems and murals in the caves edifying people's hearts; The cold air that exudes between the stone and rock walls is refreshing; There is also a gentle cool breeze on the top of the mountain, which is very comfortable. There are more than 40 Buddha statues in the cave, and the most eye-catching is a big Buddha with a height of meters.

The above content reference: Encyclopedia - Malaysia.

Malaysian specialties include: nasi lemak, satay, laksa, bak kut teh, beef curry, Malay pastry, bamboo rice, salad, chicken curry, Indian tossed bread, turmeric rice, Hainanese chicken rice, rojak, Zhenduo ice, Peranakan dish, Malay spicy shrimp noodles, saury fish balls, etc. Nasi lemak:

Nasi lemak is traditionally eaten for breakfast, and it is also sold at roadside stalls in Malaysia from early in the morning. It is usually sold wrapped in newspapers, hemp pulp paper, or banana leaves. Nasi lemak is milky white in color and has a strong coconut fragrance.

Nasi lemak is milky white in color and has a strong coconut fragrance.

Satay is made by skewered marinated beef, lamb, and chicken over a moderate amount of charcoal, and the most important thing is to dip it in a thick layer of satay sauce and eat it together. Savage is made with peanut butter, coconut sauce and young prawns, and is served with strings of satay and traditional Malay rice, cucumbers and onions wrapped in coconut or pandan leaves.

Laksa is a slightly sour soup made from fish and is one of the most famous Peranakan dishes. The main ingredients of laksa are: ganwang fish, shredded or finely chopped cucumbers, onions, pineapples, red peppers, mint, laksa leaves and pink wild ginger flowers, served with rice noodles or rice noodles and shrimp paste.

Bak Kut Teh is a popular food in Malaysia and Singapore in Southeast Asia, which is a soup made of meat and bones combined with traditional Chinese medicine, and has no tea or tea ingredients, but because it will make tea to relieve the fat of the soup meat when eating, it is generally known as bak kut teh.