What are the specialties of Malaysia?

1, Baku ku tea: Malays can eat Baku Ku tea as long as they have it. The soup made of bak Kut teh combined with traditional Chinese medicine contains neither tea nor tea, but it is generally called bak Kut teh because it will be mixed with various green teas to relieve the fat of the soup.

2. Mulberry cake: Mulberry cake is shrimp paste fermented with shrimp, mixed with pepper, mashed in a stone mortar, and poured with lime juice to make it slightly medicinal;

3. Satay: Satay cuts the meat into pieces or small pieces, and then marinates the meat with spices such as turmeric, pepper, garlic, onion, fennel powder, Asian ginseng juice, and tamarind juice. After pickling, skewer the meat on a thin stick or bamboo stick, and then barbecue it with charcoal fire;

4. Roya: It is a very popular appetizer and side dish in the local area. Its raw materials are all kinds of fresh fruits and vegetables in Southeast Asia, and finally it can be mixed with seasonings such as shrimp sauce and lemon juice.

5. Coconut rice: It is a typical Malay breakfast, with dried small fish, fried peanuts, eggs, cucumbers and sweet and spicy sauce. The ingredients can be curry chicken, super spicy fresh squid and beef. The homemade Ba Shen Chili sauce in the restaurant is very spicy, but it complements each other when mixed with coconut rice.

In addition to attraction, there are curry noodles, rare ice and so on.