What are the traditional snacks in Malaysia? Malaysian food guide

As a diversified country, Malaysia has some local specialties besides some interesting scenic spots. What delicious food can you taste here? What are the characteristics of these foods? Do you know about this? Next, Bian Xiao has compiled some related contents for everyone, and interested friends can have a look together!

coconut rice

The popular Malay breakfast coconut rice is a delicious and spicy food. Among them, rice cooked in coconut juice, with curry chicken, beef or squid, cucumber, fried fish sticks and samba Chili sauce, is an irresistible delicacy.

Shadie kebab

The famous Satay skewered pickled beef or chicken, then barbecued it on charcoal fire, served with sweet and spicy peanut butter, cucumber, onion and a kind of Malay rice ball called KETUPAT (cooked with palm leaves).

bak kut teh

BakKutKutTea is a kind of delicious food that combines meat and bones with medicinal materials. Because you always have to drink a bowl of tea when you eat, you will get tired, so it is slowly called bak Kut teh. It is the most popular in Singapore and Malaysia, but there are some differences between these two countries. BakKutKutKutTea in Singapore has a stronger flavor of pepper, and Malaysia has a stronger flavor of medicinal materials.

Chicken rice grain

Chicken rice is a classic food in Malaysia, and chicken rice grains are the characteristics of Malacca. It is said that it used to be convenient for workers to knead rice into granules and eat it directly. Generally, chicken rice grains will be served with a plate of chicken. Although the shape of rice is very eye-catching, the taste that people can't forget for a long time is chicken, which is very fresh and tender.

Naxi Candal

NASIKANDAR is a popular Indian Muslim food. NASI means "rice" and KANDAR means "pole" in Malay. This is a kind of food, accompanied by chicken, meat, fish and other dishes, cooked with rich curry juice. In addition, making dough into small dough and then making various pancakes is also a popular Indian food.

Fried core

Cendol, also translated as fried recipes and crystal dew, is a traditional dessert in Java, Indonesia, and is also very popular in Malaysia, Singapore and southern Thailand. First, quickly dig out a big bowl of first frost, add the cooked long red beans and brown sugar, then add a kind of mung bean powder mixed with mung bean powder, and finally pour in a spoonful of milky coconut milk.

Shrimp noodles

Malaysia has many fans. I have to mention shrimp noodles, which have been selected as one of the top ten delicacies in Southeast Asia by CNN. What many Malaysians living abroad miss most is shrimp noodles. The taste of shrimp noodles is spicy and heavy. It is a very rich dish, with shrimp juice as the soup base, mixed with two different noodles, and finally poured with spicy oil.

Western-style knife fish balls

Sarah is a special soup base, which is made of shrimp, pepper, coconut juice, citronella and other ingredients. It is a combination of Malaysian and Singaporean culture and China culture, and it is also the most famous Nyaing cuisine. Sarah usually eats noodles and flour. Spicy with a little sweetness, thick soup base and heavy taste.

Curry noodles

A good bowl of curry noodle soup, thick but not greasy. Noodles are yellow alkaline water unique to Malaysia. Some people like to eat rice noodles.

Nyonya dishes

Nyonya "originally refers to the descendants of Chinese who married Malays, especially women, and later evolved into a culture, which generally refers to the integration of Chinese and Malays, including diet." "So in Malaysia, you can eat many Nyonya dishes, such as pig's trotters in sugar water, fried pork slices, stewed pork with bamboo shoots and so on. People who like desserts can also find bosom friends in their parents' food. Niangjia cake is made of coconut milk, vanilla leaves, glutinous rice and sugar, with moderate sweetness and chewiness.

Flat white

Malaysian white coffee is a coffee bean roasted directly at low temperature without caramel, which takes 2.5 times longer than that roasted by high-temperature charcoal fire and is ground into coffee powder. It is this process that removes the sour taste of common high-temperature frying and charcoal roasting, and retains the natural flavor and rich aroma of the original coffee. The aftertaste is endless, fragrant and smooth, and the brewed coffee is milky yellow, which is called "white coffee" and has a rich and smooth taste.