In this third part, we’ve listed the most awesome
Malaysian noodles! Check them out, and some hot spots where you can
indulge in some of the best street food this nation has to offer.
Oodles of noodles!
16. KL Hokkien Mee
Thick, yellow noodles wok-fried in a dark, sticky sauce,
hokkien mee is like the poster boy for KL non-halal street food. Hokkien mee
gets its delicious flavours from a well-heated wok, loads of pork lard and
slices of lean pork and the occasional innard. Absolute enjoyment, especially
at hidden gems like this no-frills restaurant in the heart of KL.
17. Claypot Loh Shu Fun
What makes this dish so awesome is that it gets more and
more delicious as you dig from a sizzling claypot laden with loh shee fun – or
finger vermicelli – minced meat and the occasional raw egg plopped on for good
measure. If you’re craving this in the middle of the night, we have just the
right place for you to get your fill.
18. Char Kway Teow
Very few things in life can compare to the joy of eating a
well-executed plate of char kway teow. Whether in Penang, Kuala Lumpur or
anywhere else in Malaysia, char kway teow is well-loved as it brings together
flat rice noodles, stir fried in a hot, hot wok with simple condiments like
garlic, pork lard, chives, prawns, eggs and occasionally Chinese sausage, to
result in one heckuva satisfying noodle dish!
19. Maggi Goreng
A mamak staple, Maggi goreng can come plain-and-simple with
just an egg on top, or with shredded vegetables and chicken pieces. Who would
have thought a packet of instant noodles could be fried to such a thing of
beauty? One thing’s for sure, it’s always good!
20. Asam Laksa
Spicy, sour and fragrant, asam laksa is one of the healthier
street foods due to the copious amounts of raw and shredded cucumber,
pineapples and onions. If you’re keen to try your hand at creating it at home,
we’ve got just the recipe for you!
21. Sarawak Laksa
Originating from Borneo, Sarawak
laksa is very different from the other variants of laksa as it contains no
curry, but its broth is actually a mixture of sambal belacan, tamarind,
galangal, lemongrass and coconut milk. If you love Sarawak
laksa, guess which celebrity shares your passion?
22. Johor Laksa
More similar in taste to the Sarawak
laksa than other laksa variants, Johor laksa is a delightful dish of thick fish
broth that is almost more of a gravy than soup, with any type of noodle that
fits your fancy.
23. Curry Laksa
There are so many different kinds of curry laksa in Malaysia, that
an entire book could be written about the origins for each one. Suffice to say
that whether it be chock-full of santan, or fiery red with chillies, curry
laksa is one dish that is always popular at coffeeshops and hawker stalls.
24. Prawn Mee
A definite crowd pleaser, prawn mee or (hokkien mee as the
Penangites will call it) marries a beautifully savoury broth of prawn shells
with chillies and sambal for that extra kick. Normally served with hard-boiled
eggs, taugeh and slices of lean pork, this Penang
dish is now a firm nationwide favourite.
25. Pan Mee
Thin slices of handmade flat noodles in a delicious pork
broth with crunchy anchovies, minced pork, shredded mushrooms and sayur manis
maketh the humble but awesome pan mee. Dry or soupy, with fiery chilli flakes
or just the usual sourish chilli dip, there’s very few dishes that can claim to
be as satisfying as pan mee.
26. Kolok Mee
Kolok mee may hail from Sarawak, but it’s found in almost
every coffee shop or hawker centre in the Klang Valley.
It’s no surprise though, as the simplicity of the dish really draws attention
to the freshness of the hand-made noodles in a light, savoury dressing. We
could have bowls and bowls of this!
27. Fish Head Noodles
This dish of milky fish broth with preserved, salted
vegetables and chunks of deep-fried fish (or fish balls if that tickles your
fancy) is always highly sought after, especially for places that serve the
freshest fish and most flavourful broth. We’ve got a couple of places on our
list that fit that bill to the tee!
28. Ipoh Kai See Hor Fun (Chicken-slice Flat Rice Noodles)
Proudly Ipoh-born, this noodle dish may seem simple enough
but the key is in the execution of a deep, flavourful broth as a base for silky
smooth kueh teow and shredded chicken breast with taugeh. When every component
is done perfectly, you get an absolutely delicious dish that is satisfying to
the last drop!
~Blog Admin~
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