Posted : August 2014
Author : HGW Editor
In this fifth part, we’ve listed the most well-loved
Malaysian dishes that have been birthed as a result of the beautiful
multicultural landscape of this great nation. Feast your eyes on these
beauties, and then fill your bellies at our recommended spots!
Cross-cultural delicacies
Kristang food is Portuguese-Eurasian food ala Malaysia! This
spicy, creamy delight of a curry dish gets its unique and earthy flavours from
candlenuts, galangal, and vinegar, and although most widely found in Melaka,
can be enjoyed everywhere else from Kuala Lumpur
to Penang!
42. Otak-otak
Otak-otak is a spicy fish paste wrapped in a banana leaf
and, depending on which state it originates from, is then steamed or barbequed.
While it most clearly traces its roots in Peranakan cooking, the slightly-Malay
twist to otak-otak is also very popular and found in most pasar malams! The end
result is almost always a smooth kuih-like savoury dish that is bursting with
spices and the freshness of fish.
43. Ju Hu Char
Ju hu char is a nyonya dish originating from Penang, and is a fried salad made mostly from shredded
jicama, carrots, dried cuttlefish, and mushrooms. Eaten with lettuce leaves and
a dollop of sambal for the adventurous, this is a must-have for any nyonya food
lover.
44. Cincalok
Cincalok is a Malaccan food made of fermented shrimps, and
it’s usually served as a condiment together with chillis, shallots and lime
juice. Salty, tangy and perfect on its own or with fried eggs, cincalok is a
bit of an acquired taste, but we think it’s a real delicacy!
45. Kerabu Jantung Pisang
This is nyonya salad with a kick! Jantung pisang, or banana
blossoms, is the star of the salad, which combines the wonderfully rich and
creamy texture of coconut milk and the banana blossom, with the crunchy
freshness of chilli and kerisik. We’ve had a pretty awesome rendition of this
kerabu at Melaka!
46. Yee Sang
Yee sang is a Chinese-style salad that is consumed during
the lunar New Year. This dish is only enjoyed in Malaysia
and Singapore,
making it really unique to this side of the world. Made of an assortment of
freshly shredded vegetables and crispy fried crackers, yee sang is symbolic as
an act of ushering life and prosperity. It’s also one heckuva delicious dish,
and extremely healthy if you make it at home!
47. Ipoh
Taugeh
OK, we know this may seem a rather thin definition of a dish
but if you’ve ever had real Ipoh-grown taugeh (beansprouts), you’ll agree that
this deserves to be on this list. Fat and crunchy, with a slight sweetness to
it, Ipoh folks
will swear that the water from the limehills surrounding this sleepy-hollow
town is the reason for the exceptionally delicious beansprouts.
48. Kek Lapis Sarawak
Layer cake is always delicious, but kek lapis Sarawak has a unique consistency and taste, making it
wholy Malaysian! Made out of a multitude of flavours, from Horlicks to Milo, to
cheese and Oreo, this moist and delicious Sarawak
favourite also comes in intricate patterns and designs.
49. Apam
Apam may have originated from Sri Lanka, but Malaysians have long
made it our own. Fat and chewy, or thin and crispy, apam is awesome plain or
with a variety of fillings, from crushed peanuts to corn and even cheese. The
best place to get your fill of apam is at a local pasar malam, and we’ve chosen
some of the best for you!
50. Ayam Pongteh
Another Peranakan favourite, ayam or pork pongteh marries
the earthy sweetness of gula melaka with the pungent saltiness of preserved
bean (taucu). A really appetising dish which goes perfectly with a bowl of
white rice!
~Blog Admin~
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