Menurut Kamus Dewan, FUAD bermaksud hati (perasaan)
Wednesday, October 22, 2014
Uniquely Malaysian, Part VI (Finale)
Original source : http://www.hungrygowhere.my
Posted : August 2014
Author : HGW Editor
In this sixth and final part, we’ve listed down perennial
favourites from the awesome bak kut teh to frothy, creamy white coffee!
A grand finale!
51. Roti Canai
Roti canai is an Indian bread, and is one of the most
popular breakfast items on the regular Malaysian’s list. Fluffy and crispy, it
is perfect with dhal, curry or sambal. We love roti canai so much, we’ve even
compiled a list of the best ones in Selangor! Check them out!
52. Roti Tisu
This thinner, flatter and sweeter sibling of roti canai is
also another staple at Malaysian mamak shops. Roti tisu is tissue-thin and
often served as a towering cone of sweet, crunchy goodness.
53. White Coffee
White coffee gets its milky, creamy flavour from roasting
the coffee beans in milk. It’s absolutely addictive, either hot or cold! Ipoh is undeniably the
home of the best white coffee, and we know just the spot to find it!
54. Teh Tarik
Teh tarik is as unifying as nasi lemak, with almost all
Malaysians from all walks of life sharing a love for it. Frothy milk tea that
gets its well-mixed flavour from being poured from one mug to another several
times in quick succession, the quality of teh tarik at places offering them is
so important that it often makes or breaks the diner.
55. Bak Kut Teh
It’s hard to find fault with bak kut teh, save that it will
probably be single-handedly responsible for our increasing waistlines and
peaking cholesterol levels. Thick cuts of pork, from ribs to the belly, are simmered
in a thick, fatty soup of Chinese herbs.
56. Chee Cheong Fun (KL and Penang-style)
Some will argue that KL-style chee cheong fun is more like
yong tau foo eaten with chee cheong fun. We’ll be the first to admit that’s
true but it still doesn’t discount the fact that the person who thought of it
is sheer genius. The mix of sweet sauce, or curry sauce, with tasty yong tau
foo pickings and thin, smooth rice noodles peppered with sesame seeds is
heavenly. Penang chee cheong fun, on the other
hand, needs no extra condiments and that’s because of the island’s trademark
prawn paste, which is duly soaked up by the silky rice noodles to create a dish
that is strong and robust. If you’re looking for some delicious chee cheong
fun, check out where our favourite bloggers are eating!
A mainstay especially during Hari Raya, lemang is a real
traditional Malay delight. Glutinous rice cooked in coconut milk is stuffed
into bamboo sticks with banana leaves lining the insides, before being smoked
over a wood fire, infusing both the aroma from the banana leaves, bamboo, as
well as the wood, into the rice. Delicious with anything from a simple curry
sauce, to a hearty beef rendang, why not try making it at home?