It has been rightly said that Malaysia is a food heaven. Malay, Chinese and Indian cuisine are absolutely mesmerizing in Malaysia. Have you tried curries over banana leaves? Try it once and you will always ask for more. Below are some dishes, ranked according to their popularity in Malaysia.
Traveling in and around Malaysia is quite convenient since it has some major bus terminals and express buses are the preferred mode of transport here. Tickets for which can be booked online from www.redbus.my
Bak Kut Teh
Bak Kut Teh aka meat bone tea is a unique meat dish quite popular on the streets of Malaysia and Singapore. It is a combination of Non Vegetarian food alongside natural herbs infused together to make one sumptuous finger licking dish. Thanks to the herbs, this dish has an earthy flavor. Served in a clay pot, this dish makes the perfect option for breakfast. Bah Kut Teh needs two or three hours of moderate bubbling, and the final product is blend perfumed with a sweet natural and gritty flavour.It's best cooked and served in a dirty pot and eaten with plain white rice. The mix of these herbs, flavours, and fixings, as a rule, achieves its stature the following morning, and you will locate that medium-term Bak Kut Teh tastes far superior to naturally made.
Pro tip: Having it for lunch with plain rice is a complete yes too!!
Chee Cheong Fun
A quick snack on a long day is something we all would relish. How about a rice noodle roll? Chee Cheong fun is just that!! Rice noodles with customizable fillings ranging from vegetables, shrimps to pork and you’ll surely go bananas over this delicious dish.
Clay Pot Loh Shu Fun
Ever had rat noodles? If not, you should definitely give Clay Pot Loh Shu Fun a try!! Fret not, it has got nothing to do with rats. It is just one of the names given to this dish apart from silver needle noodles. Prepared in a clay pot in order to retain the heat, some stall vendors optionally add vegetables and meat as toppings.
Pro tip: Add some Dark soy sauce!!
Nasi Lemak is the national dish of Malaysia. Generally consumed for breakfast the dish is made by mixing coconut oil with pandan leaf. Dried anchovies gives the rice dish a floral smell. Sambal is the secret condiment added to the dish. Have it while it is hot to savor the taste. Nasi lemak truly signifies 'rice' and 'fat'. In any case, the 'fat' alludes to the richness of the coconut drain which is utilised in cooking the rice. It is an exceptionally prominent dish that is broadly accessible at roadside slows down, business sectors, nourishment courts in shopping centres and even in 5 stars inns in Malaysia. It is exceptionally mainstream in Singapore and Brunei as well. Nasi lemak is additionally pre-stuffed and sold at 'Mamak' diners as well. The scent of this dish originates from the pandan leaves just as the rice which is mixed with coconut.