MALAYSIAN CUISINE

MALAYSIAN CUISINE

  INTRODUCTION

       Malaysian cuisine consists of cooking traditions and practices found in the Southeast Asian country of Malaysia, and reflects the multiethnic makeup of its population.The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonization by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines - to name a few. This resulted in a symphony of flavors, making Malaysian cuisine highly complex and diverse.

 CUISINES OF MALAYSIA

MALAY CUISINE

        For a traditional Malay meal, rice is considered the centerpiece of a meal, with everything else considered as an accompaniment, relish or side for the rice. Malay cuisine bears many similarities to Indonesian cuisine, in particular some of the regional traditions from Sumatra. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Some regional Malay dishes, such as arisa and kacang pool, are examples of influence from Arab cuisine due to longstanding historical and religious ties. Many Malay dishes revolve around a rempah, which is usually sauteed in oil (tumis) to draw out flavours to form the base of a dish. A dipping relish called sambal is an essential accompaniment for most Malay dishes.

AIR BANDUNG

 

• Air bandung - a cold milk drink flavoured with rose cordial syrup, giving a pink colour. Despite the name, there is no connection to the city of Bandung in Indonesia. Bandung within this context refers to anything that comes in pairs or is mixed from many ingredients.
• Asam pedas - a sour and spicy stew of meat, with the core ingredients being tamarind and chili. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added. Usually cooked with fish like mackerel or stingray, although some recipes use chicken and even oxtail.
• Ayam goreng - deep fried chicken, typically marinated in a base of turmeric and other seasonings prior to cooking.
• Ayam masak merah - this dish literally means red-cooked chicken in English. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander.
• Ayam percik - also known as ayam golek in some states, ayam percik is grilled marinated chicken basted with a spiced coconut milk gravy.
• Bubur lambuk - a savoury rice porridge consumed during the fasting month of Ramadhan, made with a mixture of lemongrass, spices, vegetables, and chicken or beef. It is usually cooked communally at a local mosque, which is then distributed to the congregation as a meal to break the fast every evening. In the state of Terengganu, bubur lambuk is prepared with wild herbs, budu, sweet potatoes, and seafood.
• Gulai - the Malay term for a curried stew. The main ingredients for gulai may be poultry, beef, mutton, various kinds of offals, fish and seafood, and also vegetables such as cassava leaves and green/unripe jackfruit. The gravy is usually yellowish-brown in color due to the sauteed and browned rempah which forms its base, and the addition of ground turmeric. The gravy's consistency may vary in thickness depending on the cook.

IKAN BAKAR IN MUAR,JOHOR.

• Ikan bakar - barbecued or char grilled fish, usually smeared with a sambal-based sauce. It may also be accompanied with air asam, a dip made from shrimp paste, onion, chillis and tamarind juice.
• Ikan goreng - a generic term for shallow or deep fried fish, which is almost always marinated prior to cooking. There are countless recipes and variants for what is arguably the most popular and typical method of cooking fish in Malaysia.
• Kerabu - a type of salad-like dish which can be made with any combination of cooked or uncooked fruits and vegetables, as well as the occasional meat or seafood ingredient. There are many kerabu variations: kerabu taugeh is made with blanched bean sprouts and quintessentially Malay ingredients like kerisik, while preparations like kerabu mangga (shredded green mango salad) resemble a Thai-style yam salad in taste profile.
• Ketupat - boiled rice dumplings wrapped in a woven palm frond pouch. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay, ketupat is also traditionally served on festive occasions such as Eid (Hari Raya Aidilfitri) as part of an open house spread.
• Masak lemak - is a style of cooking which employs liberal amounts of turmeric-seasoned coconut milk. Sources of protein like chicken, seafood smoked meats and shelled molluscs, perhaps paired with fruits and vegetables such as bamboo shoots, pineapples and tapioca leaves are often cooked this way. Certain states are associated with a specific variant of this dish: for example, masak lemak cili api/padi is an iconic specialty of Negeri Sembilan.

MEE REBUS

• Maggi Ketam- is a popular instant noodle dish from Kelantan. It is combination of Malaysian instant noodle(Maggi)and mud crab
• Mee Bandung Muar- is a traditional cuisine originated from Muar, Johor, Malaysia. It is a cuisine originally consisted of only noodles and eggs besides of its soup made of the mixture of chilli, onion, spices, shrimp paste and dried shrimp. Later, the Mee Bandung recipe had been improved with the addition of shrimps, meat, fish cakes and vegetables.
• Mee celup- noodles soup from Kelantan, which of cooked noodles served with meat, chicken, cinnamon, garlic, onion, ginger, cloves, cardamom, and star anise
• Mee rebus - a dish which consists of egg noodles drenched in a spicy aromatic sauce thickened with cooked and mashed tuber vegetables. Versions of mee rebus found in other parts of Malaysia are sometimes called mee jawa, perhaps as a nod to its likely Javanese origin.

NASI DAGANG

• Mee udang- noodles dish that popular in Penang
• Nasi ambang- rice dish consists of white rice prepared with chicken curry or chicken cooked in soy sauce, vegetables, fried noodles, some salted fish and fried coconut flesh
• Nasi dagang - rice cooked with coconut milk and fenugreek seeds, served with a fish gulai (usually tuna or ikan tongkol), fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi dagang ("trader's rice" in Malay) is a staple breakfast dish in the northeastern states of Kelantan and Terrenganu. It should not be confused with nasi lemak, as nasi lemak is often found sold side-by-side with nasi dagang for breakfast in the east coast of Peninsular Malaysia.
• Nasi goreng - a generic term for fried rice, of which there are many, many different permutations and variations. Variants includes Nasi goreng kampung, Nasi goreng pattaya, and Nasi paprika.
• Nasi Lemak - A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred to as the national dish. It is customarily served with ikan bilis, peanuts, sliced cucumber, hard boiled eggs and sambal. Although it is often considered a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly eaten at any time of the day. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang.
• Nasi kerabu - blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. Nasi kerabu is very popular in the east coast states of Malaya such as Kelantan and Terengganu, and now can be found throughout Malaysia.

NASI KERABU

• Nasi minyak - rice flavoured with whole dried spices and ghee, usually served with rendang. As the name implies, it is on the buttery and rich side (minyak means oil). A variation of nasi minyak dyed in multiple shades of colour is called nasi hujan panas.
• Nasi tomato - rice cooked with tomato sauce or paste, milk, dried spices, and a sauteed rempah base of garlic, onions, ginger. Nasi tomato is often paired with ayam masak merah.
• Nasi Tumpang-Rice packed in a cone-shaped banana leaf. A pack of nasi tumpang consists of an omelette, meat floss, chicken and/or shrimp curry and sweet gravy. It is traditionally meant for travellers.
• Nasi ulam - rice salad tossed with a variety of thinly shredded herbs and greens (daun kaduk, daun cekur, daun kesum and so on) as well as pounded dried shrimp, kerisik and chopped shallots.
• Pekasam - the Malay term for fermented food. In Malay cookery, pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of asam gelugur. Making pekasam is a tradition in the northern states of Peninsular Malaysia, as well its East Coast. Chenderoh Lake in the state of Perak is a hub for freshwater fishing as well as the production of pekasam.

ROTI JOHN

• Rendang - a spicy meat and coconut milk stew originating from the Minangkabau people of Indonesia, many of whom have settled in the state of Negeri Sembilan. Buffalo meat is the most traditional choice for this dish, but beef and chicken are by far more commonly used for rendang in restaurants and home cooking. The common addition of kerisik is another distinctively Malaysian touch. Rendang is traditionally prepared by the Malay community during fest
• Roti jala - The name is derived from the Malay words roti (bread) and jala (net). A special ladle with a five-hole perforation used to form its lacy pattern. Roti jala is usually eaten as an accompaniment to a curried dish, or served as dessert with a sweet dipping sauce.
• Roti john - a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack.
• Sambal- the term sambal not only refers to a relish-like sauce made from chili peppers pounded together with secondary ingredients like belacan and thinned with calamansi lime juice, it also refer to a cooking style where meat, seafood and vegetables like brinjal and petai are braised in a spicy sambal-based sauce.

• 

SATAY

• Satay - one of Malaysia's most popular foods, Satay (written as sate in Malay) is made from marinated beef and chicken pieces skewered with wooden sticks and cooked on a charcoal grill. It is typically served with compressed rice cut onions, cucumber, and a spiced peanut gravy for dipping. The town of Kajang in Selangor is famous for its satay; Sate Kajang is a term for a style of sate where the meat chunks are bigger than that of a typical satay, and the sweet peanut sauce is served along with a portion of fried chilli paste.
• Serunding - spiced meat floss. Serunding may also refer to any dish where the primary meat or vegetable ingredient is shredded and pulled into thin strands. In Indonesia, this term strictly refers to a dry-toasted grated coconut mix instead.
• Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots, fresh cilantro and a wedge of calamansi lime. Variants include substituting mutton with beef (Malay: daging), beef ribs (Malay: tulang), or oxtail (Malay: buntut) to make soup with the same herbs and spices.
• Tempoyak - fermented durian, traditionally stored in an urn. Tempoyak may be eaten as relish, or it can be added to braised dishes and stews as a primary flavouring (masak tempoyak).
• Ulam - a traditional salad of undressed herbs, greens and vegetables which may be cooked or uncooked. An ulam spread may include items such as banana blossoms, cucumber, winged beans, pegaga leaves, petai, and yardlong beans. Ulam is typically eaten with a pungent dipping sauce like sambal belacan.

MALAYSIAN CHINESE CUISINE

    Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Cantonese cuisine, Hakka cuisine, Fujian cuisine and Teochew cuisine.

As these early immigrants settled in different regions throughout what was then British Malaya, North Borneo and the Kingdom of Sarawak, they carried with them traditions of foods and recipes that were particularly identified with their origins in China, which gradually became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese. For example, Hainanese chicken rice is usually flavoured with tropical pandan leaves and served with chilli sauce for dipping, and tastes unlike the typical chicken dishes found in Hainan Island itself. Some of these foods and recipes became closely associated with a specific city, town or village, eventually developing iconic status and culminating in a proliferation of nationwide popularity in the present day.

Chinese food is especially prominent in areas with concentrated Chinese communities, at roadside stalls, hawker centres and kopitiam, as well as smart cafes and upmarket restaurants throughout the nation. Many Chinese dishes have pork as a component ingredient, but chicken is available as a substitution for Muslim customers from the wider community, and some Chinese restaurants are even halal-certified.


A sample of representative Malaysian Chinese dishes found nationwide include:

BAK KUT TEH

• Bak Kut Teh (Chinese : 肉骨茶) (pork ribs soup). The root meaning for the dish, "Bak Kut" (Hokkien dialect) is the term for meaty ribs, at its simplest cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours. Popularly regarded as a health tonic, this soup is historically eaten by hard working Chinese coolies working on the wharfs at Port Swettenham (now Port Klang) and clearing estates, accompaniment with strong tea ("Teh") on the side. There are some differences in seasoning amongst other Chinese communities; the Teochew prefer a clear broth which is heavier on garlic and pepper, while the Cantonese may include additional varieties of medicinal herbs and spices. Variations include the so-called chik kut teh (made with chicken and a version that is gaining popularity with Muslim diners), seafood bak kut teh, and a "dry" (reduced gravy) version which originated from the town of Klang.
• Bakkwa (Chinese : 肉干) - literally "dried meat", bakkwa is better understood as barbecued meat jerky. While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack.
• Cantonese fried noodles (Chinese : 廣府炒) refers to a preparation of noodles which are shallow or deep fried to a crisp, then served as the base for a thick egg and cornstarch white sauce cooked with sliced lean pork, seafood, and green vegetables like choy sum. A related dish called wa tan hor (Chinese : 滑旦河) uses hor fun noodles, but the noodles are not deep fried, merely charred. Another variation called yuen yong (Chinese : 鴛鴦) involves mixing both crisp-fried rice vermicelli as well as hor fun to form a base for the sauce.
• Chai tow kway (Chinese : 菜頭粿) - a common dish in Malaysia made of rice flour. It also known as fried radish cake, although no radish is included within the rice cakes, save perhaps the occasional addition of preserved radish (Chinese: 菜圃) during the cooking process. Seasonings and additives vary from region, and may include bean sprouts and eggs.

CHAR KWAY TEOW,PINANG

• Char kway teow (Chinese : 炒粿條，炒河粉). Stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad.
• Chee cheong fun (Chinese : 豬腸粉) is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets. The steamed rice sheets is rolled or folded for ease in serving. It is usually served with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste and/or light vegetable curry gravy. Up north in the city of Ipoh, certain stalls serve the dish with a red sweet sauce, thinly sliced pickled green chillies and fried shallots.
• Chicken rice (Chinese : 雞飯) - chicken rice is one of the most popular Chinese-inspired dishes in Malaysia. Hainanese chicken rice (Chinese : 海南雞飯) is the best known version: it is prepared with the same traditional method used for cooking Wenchang chicken, which involve steeping the entire chicken at sub-boiling temperatures within a master stock until cooked, in order to ensure the chicken meat becomes moist and tender. The chicken is then chopped up, and served with a bowl or plate of rice cooked in chicken fat and chicken stock, along with another bowl of clear chicken broth and a set of dips and condiments. Sometimes the chicken is dipped in ice to produce a jelly-like skin finishing upon the completion of the poaching process. In Malacca, the chicken rice is served shaped into balls.

CURRY MEE

 

• Curry Mee (Chinese : 咖喱面). A bowl of thin yellow noodles mixed with bihun in a spicy curry soup enriched with coconut milk, and topped with tofu puffs, prawns, cuttlefish, chicken, long beans, cockles and mint leaves, with sambal served on the side. It is often referred to as curry laksa.

HOKKIEN MEE,PENANG

• Hokkien Mee (Chinese : 福建炒麵). A dish of thick yellow noodles braised and fried with thick black soy sauce and crispy lardons. Originally developed in Kuala Lumpur, Hokkien mee can be found in many towns and cities with a substantial Chinese community. In Penang however, this dish is always known as Hokkien Char; instead, Hokkien mee is the local term for a completely different dish, which is known in other parts of Malaysia as Hae mee or Prawn Mee (Chinese : 蝦麵). One of Penang's most famous specialties, it is a noodle soup with bihun and yellow noodles immersed in an aromatic stock made from prawns and pork (chicken for halal versions), and garnished with a boiled egg, poached prawns, chopped kangkung and a dollop of spicy sambal.
• Lor Bak(Chinese : 滷肉) - a fried meat roll made from spiced minced pork and chopped water chestnuts rolled up in soya bean curd sheets, and deep fried. It is usually served with small bowl of Lor (a thick broth thickened with corn starch and beaten eggs) and chili sauce. The term also extends to other items sold alongside the meat rolls, like tao kwa (hard tofu), pork sausages, tofu skin sheets etc.
• Lor mee (Chinese : 滷麵). A bowl of thick yellow noodles served in a thickened gravy made from eggs, starch and pork stock.
• Mee Hailam (Chinese : 海南麵) - yellow wheat noodles braised in a gravy made from a stir-fried mixture of meat or seafood and copious amounts of vegetables, seasoned with soy sauce and calamansi lime. It is an ubiquitous menu item in Hainanese-run eateries and restaurants.
• Ngah Po Fan or Sha Po Fan (Chinese : 瓦煲飯 or 沙煲饭) - seasoned rice cooked in a claypot with secondary ingredients, and finished with soy sauce. A typical example is rice cooked with chicken, salted fish, Chinese sausage, and vegetables. Claypots are also used for braising noodles, meat dishes and reducing soups.

PAN MEE

• Oyster omelette or O-chian (Chinese : 蚝煎) - a medley of small oysters is sauteed on a hot plate before being folded into an egg batter, which then has moistened starch mixed in for thickening, and finally fried to a crisp finish. Unlike other versions of oyster omelettes found throughout the Hokkien and Teochew diaspora, a thick savory gravy is never poured onto Malaysian-style oyster omelettes; a chilli sauce is provided on the side for dipping instead.
• Pan mee (Chinese : 板面) - noodle soup with hand-kneaded and torn pieces of noodles or regular strips of machine-pressed noodles, with a toothsome texture not unlike Italian pasta. A variant popular in the Klang Valley is known as "Chilli Pan Mee", and which of cooked noodles served with minced pork, a poached egg, fried anchovies and fried chilli flakes which are added to taste. Chilli Pan Mee is accompanied with a bowl of clear soup with leafy vegetables.
• Popiah (Chinese : 薄饼) - Hokkien/Teochew-style crepe stuffed and rolled up with cooked shredded tofu and vegetables like turnip and carrots. The Peranakan version contains julienned bangkuang (jicama) and bamboo shoots, and the filling is seasoned with tauchu (fermented soybean paste) and meat stock. Another variation consists of popiah doused in a spicy sauce. Popiah can also be deep fried and served in manner similar to the mainstream Chinese spring roll.

WONTON MEE

• Wonton Mee (Chinese : 雲吞麵) - thin egg noodles with wonton dumplings (Chinese : 雲吞), choy sum and char siu. The dumplings are usually made of pork and/or prawns, and typically boiled or deep fried. The noodles may be served in a bowl of broth with dumplings as in the traditional Cantonese manner, but in Malaysia it is more commonly dressed with a dark soy sauce dressing, with boiled or deep-fried wonton dumplings as a topping or served on the side in a bowl of broth. Variations of this dish are usually in the meat accompaniments with the noodles. These may include roast pork (烧肉), braised chicken feet, and roast duck (烧鸭).

THE TOSSING OF YEE SANG

• Yau Zha Gwai or Eu Char Kway or You Tiao (Chinese : 油炸鬼 or 油条) - a version of the traditional Chinese crueller, which is a breakfast favourite. It can be eaten plain with a beverage like coffee and soy milk, spread with butter and/or kaya, or dipped into congee. It is shaped like a pair of chopsticks, stuck together. The name itself amusingly translates into "greasy fried ghosts".
• Yong tau foo (Chinese : 酿豆腐) - tofu products and vegetables like brinjals, lady's fingers, bitter gourd and chillies stuffed with fish or pork paste. Originally developed in Ampang, Selangor, it is a localized adaptation of a Hakka dish called ngiong tew foo (stuffed tofu with ground pork paste) and is usually served in a clear broth.
• Yusheng (Chinese : 鱼生) - a festive raw fish salad, also pronounced yee sang in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the Chaoshan region of Guangdong province in modern times, yusheng was created and developed in Singapore in 1964 when the republic was still a member state of the Federation of Malaysia. It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualized as part of the commemoration of Chinese New Year festivities in Malaysia and Singapore.
• Zongzi (Chinese: 粽子) - a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the Duanwu festival, which is still celebrated by the Chinese communities in Malaysia.

 

  MALAYSIAN INDIAN CUISINE

 





Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likey to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

Food served in the traditional South Indian manner is termed banana leaf rice. Plain white or parboiled rice would be served with an assortment of vegetable preparations, lentil gravy, pickles, condiments, and papadum crackers on a banana leaf, which acts as a disposable plate. Banana leaf meals are eaten to celebrate special occasions such as festivals, birthdays, marriages, or to commemorate funeral wakes. It is customary to consume banana leaf meals by hand and to show appreciation for the food by folding the banana leaf inwards, though less ritual and etiquette is observed when the meal isn't part of a formal occasion, such as the Malayalee community's elaborate Sadya feasts. Boiled eggs, meat or seafood dishes are available at banana leaf restaurants which are not exclusively vegetarian or vegan.

Some notable Malaysian Indian dishes include:

• Chapati - a Punjabi style flatbread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan. Chapatis are usually eaten with curried vegetables. and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
• Fish head curry - a dish where the head of a fish (usually ikan merah, or literally "red fish"), is braised in a thick and spicy curried gravy with assorted vegetables such as lady's fingers and brinjals.

IDLI

• Fish molee - originally from the Indian state of Kerala, this preparation of fish in a spiced coconut milk gravy is perhaps the Malaysian Malayalee community's best known dish.
• Idli - made from a mashed mixture of skinned black lentils and rice formed into patties using a mold and steamed, idlis are eaten at breakfast or as a snack. Idlis are usually served in pairs with vadai, small donut-shaped fritters made from mashed lentils and spices,chutney, and a thick stew of lentils and vegetables called sambar.
• Lassi - a yogurt-based drink which comes in savory and sweet varieties. A common drink of Tamil origin which is similar to lassi but is thinner in consistency is called moru. It is seasoned with salt with flavoured with spices like asafoetida, curry leaves and mustard seeds.

Maggi goreng in George Town,Penang

• Mee goreng mamak - as the name suggests, Mamak-style stir-fried yellow egg noodles is a specialty of the ubiquitous Mamak restaurant or stall, although no two recipes from restaurant to restaurant are ever the same. The noodles may be wok-tossed with bean sprouts, chilli, boiled potatoes, greens, eggs, tofu, and meat of choice. It is usually accompanied with a calamansi lime. A popularvariat uses Maggi instand noodles instead of yellow egg noodles.
• Murtabak - a savoury dish of stuffed roti canai or flatbread eaten with curry gravy. A typical recipe consists of a minced meat mixture seasoned with garlic, onions and spices folded with an omelette and roti canai. Murtabak is popularly eaten with a side of sweet pickled onions during the fasting month of Ramadan.
• Murukku - a savoury snack of spiced crunchy twists made from rice and urad dal flour, traditionally eaten for Deepavali.
• Nasi beriani or Biryani - a rice dish made from a mixture of spices, basmati rice, yoghurt, meat and/or vegetables. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which is meant to reduce preparation time.

Pasembur

• Pachadi - a traditional South Indian side accompaniment or relish made with vegetables, fruits or lentils. The Malaysian Telugu community celebrate the Telugu New Year or Ugadi by preparing a special dish called Ugadi pachadi, which blends six taste notes as a symbolic reminder of the various facets of life. It is made with green chilli (heat), unripe mangoes (tangy), neem flowers (bitter), jaggery (sweet), tamarind juice (sour) and salt.
• Pasembur- a salad of shredded cucumber, boiled potatoes, fried bean curd, turnip, bean sprouts, prawn fritters, spicy fried crab, and fried octopus. This Penang Mamak specialty is served with a sweet and spicy nut sauce, and variants of this dish are found in other states as Mamak rojak.
• Pongal- a boiled rice dish which comes in sweet and spicy varieties. It shares the same name as the harvest festival which is celebrated every January; the name of the festival itself is derived from this dish. The sweet variety of pongal, prepared with milk and jaggery, is cooked in the morning. Once the pongal pot has boiled over (symbolism for an abundant harvest), it is then offered as aprast to the gods as thanksgiving.
• Poori - an unleavened deep-fried bread made with whole-wheat flour, commonly consumed for breakfast or as a light meal. A larger North India variant made with leavened all-purpose flour or maida is called bhatura.
• Puttu - a specialty of the Ceylonese Tamil community, puttu is a steamed cylinder of ground rice layered with coconut. It is eaten with bananas, brown sugar, and side dishes like vendhaya kolumbu (tamarind stew flavoured with fenugreek seeds and lentils) or kuttu sambal (relish made from pounded coconut, onions, chilli and spices).
• Putu mayam - the Indian equivalent of rice noodles, also known as idiyapam. Homemade versions tend to be eaten as an accompaniment to curried dishes or dal. The street food version is typically served with grated coconut and orange-coloured jaggery. In some areas, gula melaka is the favoured sweetener.

Roti tisu

• Roti canai- a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments. It is sometimes referred to as roti kosong. A host of variations on this classic dish may be found at all Mamak restaurants, either at the creative whim of the cook or by customers' special request. A few examples include: roti telur (fried with eggs), roti bawang (fried with thinly sliced onions), roti boom (a smaller but denser roti, usually round in shape), roti pisang (banana), and so on.
• Roti tissue - a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue in density. It is then carefully folded by the cook into a tall, conical shape and left to stand upright. Roti tissue may be served with curry gravy, dal and chutneys, or finished off with sweet substances such as caramelized sugar and eaten as a dessert.
• Tandoori chicken - chicken marinated in a mixture of spices and yoghurt, and cooked in a clay oven or tandoor.

• Teh tarik - literally meaning "pulled tea", teh tarik is a well-loved Malaysian drink. Tea is sweetened using condensed milk, and is prepared using outstretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "tarik" or pull, the thicker the froth. The pulling also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating. Similar drinks and variants include kopi tarik, or "pulled coffee" instead of tea; teh halia, tea brewed with ginger, and with or without the tarik treatment; and teh madras, which is prepared with three separate layers: milk at the bottom, black tea in the middle and foam at the top.
• Thosai, dosa or dosai - a soft crepe made from a batter of mashed urad dal and rice, and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated griddle. It may be cooked as it is for (which results in a foldable and soft crepe), or a dash of oil or ghee is then added to the thosai and toasted for crispier results.

EAST MALAYSIA

      Across the sea from Peninsular Malaysia on Borneo island, lie the states of Sabah and Sarawak. Traditional lifestyles and limited roads still predominate outside of the major cities, especially in Sarawak, where rivers are the only major highways for much of the inland population. The jungles of Borneo are teeming with wild plants, fungi, and fruits, and its sweeping coastlines and many large rivers provide an abundance of seafood and freshwater fish fit for the dinner table. A rich variety of traditional food has been developed by Borneo's many tribes and indigenous groups over the centuries; much of it is healthy food, consisting of foraged (now increasingly cultivated due to modernization) and fermented foods. Because much of the region was once under the Brunei Sultanate's thalassocracy, the Bruneian Malay people have left a lasting culinary influence, particularly on the cookery of the coastal Muslim communities of East Malaysia.

SABAHAN FOOD

    The food of Sabah reflects the ethnic diversity of its population and is very eclectic. Chinese-influenced dishes like northern chinese potsticker and Hakka stuffed tofu, along with many original creations developed in Sabah's interior settlements by immigrants from both northern and southern China throughout the 20th century, feature prominently on the menus of many kopitiam establishments and upscale restaurants. Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry with Tenom coffee considered the best produce in the region.

    Indigenous communities outside of urban areas still make extensive use of locally available ingredients, particularly freshwater fish, wild boar (bakas in native dialects), bamboo shoots, wild ferns, and various jungle produce. Small scale festivals are even held each year at certain towns to celebrate a specific produce which are vital to the livelihoods of the local people: the Pesta Jagung of Kota Marudu, the Pesta Rumbia (sago) of Kuala Penyu, and Pesta Kelapa from the town of Kudat.Tradition Kadazandusun cuisine involves mostly boiling or grilling and employs little use of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods collectively known as noonsom, tangy and pungent flavours derived from souring agents or fermentation techniques is a key characteristic of traditional Kadazandusun cooking. Rice wine accompanies all Kadazandusun celebrations and rites, and at a Murut event there will be rows upon rows of jars with fermented tapioca tapai. Presently few eateries in Sabah serve traditional indigenous dishes, although it will always be found during festive occasions like weddings and funerals, as well as the Kaamatan and Kalimaran cultural festivals.

Whether grilled, cured,deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah’s seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers, jellyfish, and seaweed have become a mainstay on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to specialty eateries where they may be served an assortment of fish-based products to start the day. Examples include:poached patties handmade with fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with toppings like sliced fish filled, fish balls, prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.

Among the foods and beverages particular to Sabah are:

• Amplang is a type of cracker made from Spanish mackerel, tapioca starch and other seasonings, and then deep fried.

Amplang.

• Bahar or baa is the Kadazandusun variant of palm wine made with sap collected from the cut flower bud of a young coconut tree and a special type of tree bark called rosok, endemic to the Tauran district. Pieces of the rosok is dipped into the coconut nectar during the fermentation process, which contributes a reddish hue to the final product.
• Beaufort Mee (Chinese : 保佛炒面) is a specialty of Beaufort town. Handmade noodles are wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of cho, and finished off with a thick viscous gravy.
• Bosou, also noonsom or tonsom, is the Kadazandusun term for a traditional recipe of tangy fermented meat. Smoked and pulverized buah keluak (nuts from the Kepayang tree (Pangium edule) which grows in Malaysia's mangrove swamplands), or pangi is a key ingredient and acts as a preservative. Combined with rice, salt and fresh meat or fish, the mixture is then placed into a sealed jar or container for fermentation. Contemporary variants for bosou add bananas and pineapples to the mixture. Pinongian is a variant where rice is omitted to produce a final product which is much less tangy in taste. Unlike bosou, pinongian must be cooked before serving.

Sea grapes, known as latok by the Bajau people.

• Chun gen (Chinese : 蛋卷) is an oblong roll of seasoned ground pork or beef wrapped with a thin omelette and steamed. The name is derived from the Hakka word for egg, which is pronounced as "chun". Today it is available beyond Tenom, its place of origin, and found throughout Sabah's Chinese communities. It may be eaten on its own, cooked in broth or soup, and stir-fried with noodles or vegetables.
• Daeng Semur is a dish of mackerel boiled in spiced coconut milk from the Bajau community based in Petagas, a suburb of Kota Kinabalu.

Swordfish hinava served with sandwich bread.

• Edible seaweed is a traditional food for certain seaside communities throughout Sabah and also possess GI status. Latok is similar in appearance to clusters of green-hued fish eggs or grapes, and is typically prepared as a salad by the Bajau people. Coral seaweed is another popular seaplant product; in recent times it is marketed as a gourmet health food to both locals and tourists, and is given the moniker of "sea bird nest's" (Chinese : 海底燕窝) as coral seaweed acquires a similar gelatinous texture when dissolved in water.
• Hinawa is a traditional Kadazandusun dish of raw fish cured in lime juice. Typically, firm fleshed white fish like mackerel (hinava sada tongii) is marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried seed of the bambangan fruit. Optional additions may include sliced bitter gourd. Hinava may also be made with prawns (hinava gipan).
• Kima or giant clams are eaten by Bajau communities residing in the coastal areas of Sabah. The clam meat is typically sliced and served raw, or sauteed with chilli paste.
• Lihing is a rice wine made exclusively from glutinous rice and natural yeast called sasad. Bittersweet in taste profile, lihing is a specialty of the Kadazan Penampang community, where it is still commonly brewed at home. Lihing can be used to make chicken soup (Sup Manuk Lihing), used in marinades, or even as an ingredient for meat pastries and stir-fried dishes. Commercially produced lihing, much pricier then the homebrewed version but consistent in quality, is also available in select souvenir shops. Lihing and similar rice wine variants from other Kadazandusun communities may also be distilled to produce a hard liquor called montoku or talak.
• Linongot is a type of leaf parcel (usually irik or tarap leaves) filled with a combination of cooked rice and root vegetables like sweet potatoes and yam. Alternate names known by Kadazandusun communities in other districts include linopod and sinamazan.
• Nasi kombos is a rice dish from the Lotud community.Glutinous rice is first cooked with young coconut water, and then mixed with the grated tender flesh of a young coconut. The rice is traditionally served in a hollowed out coconut shell.
• Nonsoom bambangan is a pickle made from half ripe bambangan fruit mixed with grated dried bambangan seed and salt, sealed in a tightly covered jar and left to ferment for weeks.
• Ngiu chap (牛什) is a Chinese-influenced dish of beef broth served with noodles, usually dunked in the soup with poached beef slices, meatballs, stewed brisket, tendon, liver and various offal parts. An iconic Sabahan dish, ngiu chap has many different variations, from the lighter Hainanese style to heartier Hakka-influenced flavours, and even village-style ngiu chap adapted for indigenous Sabahan tastes.
• Piaren Ah Manuk is chicken which is tossed with a sauteed rempah base and grated coconut, then braised in coconut milk. Alternative substitutes which may be cooked in this manner include fish (Piaren Ah Sada) and unripe jackfruit (Piaren Ah Badak). This dish originated in Kota Belud and is very popular with the Bajau and Iranun communities.
• Pinasakan or Pinarasakan is a home-style Kadazandusun dish of fish simmered with takob-akob (dried skin of a mangosteen-like fruit which functions as a souring agent) or slices of unripe bambangan, as well as fresh turmeric leaves and rhizome.
• Sabah vegetable can be found on the menu of many eateries and restaurants in Sabah. It is a local term used for a variety of sauropus adrogynus or sayur manis(Chinese : 树仔菜) developed in Lahad Datu, which yields more shoots then leaves in ratio. The shoots are sweet in flavour and crunchy without being hard or fibrous, and the leaves while minimal in number are very tender in texture. It is typically stir-fried with garlic, belacan or scrambled eggs.
• Sagol or sinagol is a Bajau specialty of fish which is first blanched and minced, then sauteed with turmeric, garlic, ginger, onions and crushed lemongrass. Traditionally the oil used is rendered fish liver oil, usually from the same fish used to prepare this dish. This dish may be prepared with shark, stingray and even puffer fish.
• Sang nyuk mian (Chinese : 生肉面) is a dish of noodles served with pork broth, originating from Tawau. Very popular with the non-Muslim communities of Sabah, it is named after the poached-to-order slices of tender marinated pork served in pork broth which is flavoured with fried lard bits. The noodles (usually thick yellow noodles) are either dressed in dark soy and lard, or dunked into the soup along with the aforementioned pork slices, vegetables, meatballs and offal.
• Sinalau refers to Kadazandusun style smoked meat, which is usually wild boar or bakas. Barbecued on a char grill and eaten with rice and dipping sauces, sinalau bakas can be found and purchased in rural areas and towns. Halal versions substitute wild boar for other game meats like deer.
• Tinonggilan is a slightly sparkling alcoholic drink made from maize. Akin to the Latin American corn beer, Tinonggilan is a Rungus specialty and is usually served during festive occasions, or as refreshments for guests during the performance of a ritual dance called Mongigol Sumundai.
• Tompek is a Bajau food made from grated tapioca, eaten as an alternative staple to rice. The grated tapioca is squeezed to dry out mixture and crumbled, then fried or toasted until golden brown. Grated tapioca may also be packed into cylindrical shapes and steamed until it forms into a chewy tubular cake called putu, another traditional Bajau staple.
• Tuaran mee (Chinese : 斗亚兰面) is a specialty of Tauran town. This dish of wok fried fresh handmade noodles is well known in the nearby city of Kota Kinabalu as well as in neighbouring Tampatown, where the localized adaptation is called Tamparuli mee (Chinese : 担波罗利炒生面). The noodles must first be toasted with oil in the wok to prevent it from clumping together, then blanched to reduce the stiff crunchy texture from toasting. The final step involves stir frying the noodles to a crisp finish with eggs, vegetables, and meat or seafood.
• Tuhau (etlingera coccinea) is a type of wild ginger, specifically the stems of the same plant popularly served as a relish by the Kadazandusun community. The stems are typically chopped up and served fresh with lime juice, or mixed with local chives and chilli and then cured with salt and vinegar. A more recent recipe called serunding tuhauinvolves slicing tuhau stems into thin floss-like shreds, which is then sauteed until it becomes golden and crisp. It has a distinctive scent which is said to have a polarizing effect even among indigenous Sabahans.

SARAWAKIAN FOOD

      The cuisine of Sarawak is rich in its diversity: whether it is the traditional cuisine of the indigenous Dayak, Melanau and Orang Ulu peoples, or the food cultures of the ethnic Chinese as well as local Malays of Bruneian ancestry, most of these ethnic cuisines are now well represented in Sarawak's urban eateries and restaurants, particularly as public awareness and interest in Sarawak's cultural diversity has increased in recent years. In general, Sarawakian is quite distinct from the regional cuisines of the Peninsular. It is considered less spicy, lightly prepared and with more emphasis on subtle flavours. The most important spice in Sarawakian cuisine is pepper. Pepper is commercially produced on an industrial scale as a cash crop, and the preferred choice by local cooks when heat is wanted in a dish. Granted GI status by MyIPO, Sarawak black pepper is highly regarded by international culinary figures such as Alain Ducasse.

While the Iban comprise the largest Dayak subgroup as well as the most populous ethnic group in Sarawak, much of the ethnic Iban population is still concentrated away from Sarawak's main urban areas, congregating instead within longhous communities scattered all over the interior regions of the state. The traditional cookery of the Iban is calledpansoh or pansuh, which is the preparation and cooking of food in bamboo tubes. Ingredients like poultry, fish, pork, vegetables and/or rice are mixed with fragrant herbs like lemongrass, tapioca leaves and bungkang leaves (a species of myrtle from the Eugenia genus), then sealed within the bamboo tubes and placed directly over an open fire. Cooking food this way will infuse it with aroma and flavour from the bamboo tubes while keeping it moist. During the Dayak festivals or Gawai, the Iban would slaughter locally reared pigs. The pig would be cleaned thoroughly after the slaughter, have its head and stomach removed, and the rest of the pig would be cut into smaller pieces in preparation for barbecuing. The head and stomach of a pig are usually put aside and prepared separately as they are considered the choicest parts of the animal; hence pig's heads are a common edible gift brought by visitors to an Iban longhouse, and dishes such as pork stomach cooked with pineapples are a must for Gawai.

Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO.Rice grown in the Bario Kelabit Higlands is regarded as the finest variety in the region, if not the rest of Malaysia. A GI plant, Bario rice is grown mostly by the Orang Ulu tribal peoples according to traditional techniques, with no usage of pesticides and chemical fertilizers, and only at elevations of up to 1,200 feet. It's prestigious status is such that traditionally, Bario rice is only eaten by a longhouse chief or tuai rumah on special occasions. Today, Bario rice is specially air-flown out of the Bario andBa'Kelanan highlands, and available to the general public in Sarawak and in selected grocers across other parts of Malaysia. Sarawak is also renowned for its variety of pineapples, which has low acidity and possesses a long shelf life. The town of Sarikei is known for its annual pineapple festival.

Among the foods and beverages particular to Sarawak are:

Kolo mee

Laksa Sarawak

• Belacan bihun is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.
• Bubur pedas is a type of rice congee cooked with a specially prepared spice paste, or rempah made from turmeric, lemon grass,galangal, chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.
• Ikan terubok masin is salted terubok fish, a type of oily fish with lots of scales and Y-shaped bones, and is considered a prized edible gift.
• Kasam ensabi is a fermented vegetable pickle made with an indigenous cultivar of mustard greens (ensabi) and is traditional to the Iban community.
• Kolo mee or mee kolok (Chinese : 干捞面) is a dish of springy egg noodles tossed in a sweet and savoury shallot, lard and vinegar dressing, and topped with seasoned minced pork and char siu. It is similar to Peninsular-style Hakka mee or wonton mee in concept, but differs significantly in taste profile. A popular variant uses rendered oil from cooking char siu to flavour kolo mee instead of plain lard, which gives the noodles a reddish hue. Halal versions of kolo mee replace the pork components with beef (earning the moniker ofmee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings may include mushrooms, chicken and crab meat.Kampua mee (Chinese: 干盘面) is a similar dish from Sibu of Fuzhou origin.
• Laksa Sarawak or Kuching Laksa (Chinese : 古晉叻沙) is noodles (usually rice vermicelli) served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns, and garnished with coriander.
• Manok kacangma is a Chinese-influenced dish, traditionally taken by local women for confinement after giving birth. Manok kacangma consists of tender chicken pieces cooked with lots of garlic and kacangma. Non-Muslim cooks often season manok kacangma with some Chinese wine or tuak of their choice.
• Manok pansoh is the most typical Iban pansoh preparation of chicken cooked with bungkang leaves, lemongrass, ginger, and tapioca leaves. A related Bidayuh dish is Asam Siok, with the addition of rice to the chicken mixture. These dishes are not commonly found in urban eateries and restaurants due to the practicality of roasting a bamboo tube over an open fire within a typical commercial kitchen.
• Nasi goreng dabai is rice stir-fried with dabai (canarium odontophyllum), an indigenous fruit found only in Sarawak. It is often compared to an olive, due to their similarity in appearance as well as taste. Because dabai is highly perishable and also seasonal in nature, this dish is also prepared with preserved dabai paste.
• Nasik aruk is a traditional Malay fried rice. Unlike most fried rice preparations, nasik aruk is cooked with little to no oil. The rice is also cooked for a longer period of time, wok toasted until it is caramelized with a smokey aroma.
• Nuba laya is cooked Bario rice which is mashed and wrapped in leaves of the phacelophrynium maximum plant. It is considered the centerpiece of a meal for the Lun Bawang and Kelabit people. Accompaniments may include a small bowl of porridge (kikid), shredded beef cooked with wild ginger and dried chilli (labo senutuq), deboned shredded fish (a'beng), wild jungle vegetables prepared in various ways, and so on.
• Pucuk ubi tumbuk is a preparation of cassava leaves (known as empasak by the Iban) which has the consistency of pesto and is widely eaten among Sarawak's native communities. The pounded leaves may be sauteed with anchovies and belacan, stuffed into a bamboo and roasted over an open fire, or simply boiled with shallot, fat and salt.
• Sup Terung Dayak is a soup made with a native cultivar of wild eggplant, which is spherical in shape and slightly larger than a navel orange. Also called terung asam due to its natural tart flavour, Terung Dayak comes in bright hues ranging from yellow to orange. Other ingredients may include fish, prawns, or fish products (dried, salted or smoked fish).
• Tebaloi is a sago biscuit snack which is traditionally associated with the Melanau people of Sarawak.

Teh C Peng Special

• Three layer tea or Teh C Peng Special is an iced concoction of black tea, evaporated milk and gula apong (nirah palm sugar) syrup, carefully pre­sented un-stirred in three or more layers (up to five layers with grass jelly and pandan syrup). Originally from Kuching, its popularity has spread to other areas of Sarawak as well as neighbouring Sabah.
• Tomato kway teow (Chinese : 茄汁粿条) consists of kway teow noodles stir-fried with sweet tomato gravy, meat (usually chicken pieces), eggs and vegetables. A popular variant (Chinese : 茄汁麵) utilizes egg noodles which have been fried to a crisp, and then immersed with the gravy and ingredients.
• Tuak is a type of liquor traditional to Sarawak's Dayak communities. It is most commonly made from fermented normal or glutinous rice, but there is no accepted convention or definition on what constitutes tuak. Tuak is essentially an alcoholic drink produced by fermenting anything that contains carbohydrates, as long as it is made in Sarawak by Sarawakians. with The Bidayuh in particular are known for their skill and expertise in brewing tuak: ingredients for tuak variants include sugarcane (tepui),tampoi (a wild fruit with a sweet and tart flavour), pineapples and apples. Tuak is normally served as a welcoming drink to guests, and as an important component for ritual events and festive occasions like Gawai and Christmas. Tuak may also be distilled to make a spirit called langkau.
• Umai is a traditional Melanau food, accompanied with a bowl of baked or toasted sago pearls. There are two different versions of umai – the traditional sambal campur and a more contemporary variation called sambal cecah jeb. The former is a raw seafood salad which consists of raw sliced seafood (anything from freshwater and seawater fish, prawns and even jellyfish) cured in calamansi lime juice, tossed with ground peanuts, sliced onions and chilies. For umai jeb, the raw sliced seafood is undressed, and is simply dipped into a spicy sauce for consumption.
• White Lady is a chilled drink made with milk, mango juice, longan and pineapple. Invented in 1975 by a Kuching hawker, multiple variations can be found in various hawker stalls throughout the city.

   CONCLUSION

            In conclusion,Malaysia has many different kind of                 foods.Eating out in Malaysia is a real gastronomic                     adventure.