Malaysia Food
As a multiracial society and as a country which is open to ideas from all over the world, visitors will have plenty of opportunities to savour a wide variety of foods which are home grown or have their origins from other countries near and far. With Malays, Chinese and Indians being the major racial groups, their cuisines are naturally the most popular, but since these groups have lived along side each other for so long, one can often see and taste the influence they have on each others food. Malay foods often are spicy (but not the "killer spice" kind)and are rich in coconut contents (coconut cream, coconut meat or coconut oil). Fish and other seafood are common dishes, as Malaysia is almost surrounded by the sea and fishing has been one of the main occupations for people living in rural areas. Poultry and animal meat, except pork, are made into various dishes. Rice is the main staple grain. A popular dish is the satay, which is made of marinated meat slivers on bamboo or wooden skewers, cooked over charcoal, and served with pieces of onion, cucumber or rice cake together with a sauce made of chili and peanut. It is a simple but delicious dish liked by all meat-loving people. Other well known Malay dishes are laksa (noodles in spicy fish soup with fish cake and, may be, other seafood such as cockles), nasi goreng (fried rice with fried egg, satay, peanuts, ikan bilis, and chili paste), tatu goreng (deep-fried bean curds with bean sprouts), mee rubus (boiled noodles), and nasi lemak (coconut-flavoured rice, served with thick and creamy curry chicken, sambal and egg). Chinese food of all kinds are served; but since most Malaysian Chinese trace their ancestry to the southeastern parts of China, the Chinese cuisines tend to bear the characteristics from this region. Apart from Cantonese cuisines, one can find dishes such as Hainanese chicken rice (rice cooked with chicken stock sometimes touched up with some chicken oil or coconut cream, together with steamed chicken), Hokkien mee (fried yellow noodles with meat or seafood, with or without chili) and Bak Kut Teh (a soup cooked with herbs, garlic and pork ribs which have been boiled for many hours and has a fantastic aroma). One can also find Nonya dishes, which originated from descendents of Chinese people mainly from the Malacca area who married Malay women. They have largely been assimilated into the Malay way of life, but still practise a mix of Malay and Chinese customs. Over the years they have created their own culture, and see themselves to be separate from the ethnic Chinese. They have their own style of cooking which uses mainly Chinese ingredients but mixed with various kinds of local spices such as lemon grass, turmeric, chillies and sambal, as well as coconut milk. Examples are Nonya laksa (laksa with a lot more fresh herbs added to the soup) and otak otak (a fish cake grilled in banana leaf wrapping). One can easily find restaurants which serve Nonya cusines, as their signboards usually display the word "Nonya". Indian food in Malaysia is similar to that in India. Thosai or Dosai is a batter made from lentils and rice and water and left to ferment overnight, and then fried in a pan until it becomes golden brown, folded and served with curry and coconut chutney. Putu Mayam is rice noodles with grated coconut and jaggery, and hence has a sweet taste. Biryani is made from a mixture of spices, basmati rice, meat, vegetables and yogurt. Malaysia desserts are a different world altogether, with a lot of choices, colours and tastes, often spread out on display counters in food courts or hawker centres. It doesn't really matter whether they came originally from the Malay, Chinese or Indian communities, as many desserts are made by all because they are everyone's favourites. Just to name a few: cendol (shaved ice doused with brown palm syrup and cendol which is strands of dough made from rice and tapioca flour and a lot of coconut milk); roti kaya (kaya, a greenish-coloured coconut jam, spread between 2 pieces of bread, sometimes served with an unhealthy layer of butter; soya cincau (a soyabean drink with strips of grass jelly); and bo-bo cha cha (a hot or cold dessert made of sweet potato and yam cubes, in coconut milk and sago). Last edited Dec 15, 09 12:17 AM. Contributors: Andrew W. |
Travel Tips for Food in Malaysia
Kota Kinabalu, Sabah Region, Malaysia
When you're in Sabah, visit the world heritage site, Kinabalu National Park and climb Mt Kinabalu! You will need to do a booking to climb the mountain at least 6-8 months in advance as the compulsory overnight stay at the lodge on the 11,000ft sells like hot cakes! You can make your reservation by calling Sutera Sanctuary Lodges, the company that manages the climbing and accommodation packages at the Kinabalu National Park. The number to call is (6 088) 243 629 or you may log on to http://www.suterasanctuarylodges.com.my for more information. And if you're a hardcore nature buff you would love to see more of Borneo's nature and wildlife, try out Danum Valley, the Maliau Basin,Tabin Wildlife Reserve or the Kinabatangan River. It's worth it! And if your dream is to get a PADI's diving license, try it here in Borneo.It seems cheaper obtaining the dive license here. We have one of the most beautiful diving sites in the world --Sipadan and Layang-Layang Islands being two of the most recommended dive sites.
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Kuala Lumpur, West Coast Malaysia, Malaysia
It is a great city to live in. Even though it is a developing country but Kuala Lumpur is a place that you will have a great time in it. You will find Church, Mosque, Shrine, and night clubs all in one neighborhood!
I just to everyone to visit there, live there, and have some fun. But don't just stay in the city, go for jungle trekking there ;)
I just to everyone to visit there, live there, and have some fun. But don't just stay in the city, go for jungle trekking there ;)
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George Town (Penang), West Coast Malaysia, Malaysia
George Town, Penang, is one of the nicest cities I've been to in Asia. The shopping is great the food is FANTASTIC and the general atmospher provides long term asia-travellers with a welcome rest from havoc and roughing it. Check out little India, next to China town, the Indian food cannot be beaten anywhere. It's better than the real thing, as you know it's safe and it's sooo cheap. Go to a banana-leaf restaurant in little India. Check out the music dvd stores for a huge collection of Bollywood films. Don't be afraid of street vendors, the food is safe, and a must is (oddly enough) a hamburger - this sounds strange the Malaysians love them and they are filled with wierd sauces, and a great salad mix. But just try it once - as there's so much else to try. The snake temple is pretty cool, if a bit far to go, but check out the local buses to get around. They're inexpensive and reliable.
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Kuah, West Coast Malaysia, Malaysia
During our travels, a friend warned that Langkawi was `pretty, but boring as hell`. Likewise, the tour operator in KL advised we should only go to Langkawi for a day trip because there wasn’t much to see there. Both of these opinions were way off base, as we found out for ourselves.
Langkawi is a series of one hundred small islands (give or take a few, depending on the tide level), clustered together near the Malaysian-Thai border. The terrain is lush and mountainous, with beautiful beaches. You won’t see any high-rise hotels on Pulau Langkawi, the main island of the group; the government requires that hotels may not be taller than a coconut tree. As a result, the island’s businesses have remained in the hands of the locals, and few tourists venture out here. The result is a very quiet, laid-back atmosphere with friendly local folks.
We arrived at the Langkawi airport and immediately rented a proton wira car at RM100 for 3 days droved to our 4- star Langkasuka Beach Resort. Our modus operandi is to travel without hotel reservations, allowing us maximum flexibility; we crossed our fingers that Langkasuka Beach Resort would have a vacancy because it sounded like a peaceful place. Luckily they had two vacant chalets set in a lush garden tastefully adorned with orchids, palms, statues, fountains and ponds. It was quite charming, to say the least. The beachfront was pristine and secluded.
One of the highlights of our visit to Langkawi was a breathtaking gondola ride up the mountainside. The Swiss-made gondola opened in 2002, each car seating up to six passengers. The first leg of the ride glides straight up the mountain for an awe-inspiring distance, while the second leg takes you from one mountaintop station to a second station. The top lookout point has a 360-degree panoramic view of the surrounding islands and sea. In addition, there is a steep trekking path between the two peaks for those who wish to explore the jungle on foot (which, of course, included us). The station at the base of the mountain sits next to an Oriental Village (read: shopping mall for tourists). Also nearby is a short and very, very steep trek to the Seven Pools - a legendary series of waterfalls where you can slide from one pool to the next on the smooth, slippery rocks. This was a refreshing dip for us after our grueling trek. Sitting under a pounding waterfall is pretty exhilarating!.
Another highlight of our trip was gourmet cuisine - at very reasonable prices, I might add. The first night we sat at a beachside table at the Lighthouse Restaurant and enjoyed a leisurely dinner as the sun sank down beyond the horizon. For dessert we shared peach gelati molded into the shape of a peach, covered with a delicate white chocolate shell (dyed peach, of course) and adorned with a real leaf. There was even a “peach pit” inside, made of a chocolate hazelnut truffle. The entertainment for the evening came when a herd of water buffalo ambled down the beach for their nightly stroll - definitely not something you would see in the City! Buffalos have traditionally been used to work the fields on the island, although modern machinery is starting to make them obsolete. Some of the residents still keep their herds of buffalo though, as a means of preserving cultural traditions. Apparently, the herds used to roam freely and cause all kinds of traffic jams by walking down the middle of the road in packs of thirty or more. Some restrictions have been put in place, but few farmers actually abide by them. As a result, you never know when you might be graced by the presence of a water buffalo sauntering down the sidewalk.
The second night in Langkawi we ate dinner at the Sun Village Seafood Restaurant. Once again, dinner dessert was superb and dessert was very delicious. We had four orders of the traditional Malay dessert, sago. Sago comes from a tree, and is similar to tapioca pearls (about 1/8” in diameter). The emerald green jelly-like pearls were molded into three little mounds, and presented in a bowl of brown sugar and cream. We were instructed to stir everything up to sweeten the sago with the brown sugar, resulting in a unique flavor. This dessert is traditionally eaten during Ramadan. Sago is the staple of the Penan tribe’s diet; they are a nomadic tribe, known for their stealth and accuracy when hunting with blowdarts.
Our third and final night in Langkawi, we decided to be adventurous and drove to the opposite side of the island for dinner. We parked the car embarked on a 15 minute walk through the mangrove jungle to reach the restaurant. This place was built with eco-tourism in mind; instead of knocking down trees, the building was constructed around them. The main dining room has trees coming up through the floor and reaching towards the towering skylight above. A wraparound deck allows diners to view the mangrove wildlife between courses.
We loved Langkawi, and will probably go back there someday - as long as it doesn't get too built-up and touristy! Maybe that\'s why people kept telling us not to go there...maybe they just secretly wanted the island to remain quiet. In that case, I don't blame them in the least.
Langkawi is a series of one hundred small islands (give or take a few, depending on the tide level), clustered together near the Malaysian-Thai border. The terrain is lush and mountainous, with beautiful beaches. You won’t see any high-rise hotels on Pulau Langkawi, the main island of the group; the government requires that hotels may not be taller than a coconut tree. As a result, the island’s businesses have remained in the hands of the locals, and few tourists venture out here. The result is a very quiet, laid-back atmosphere with friendly local folks.
We arrived at the Langkawi airport and immediately rented a proton wira car at RM100 for 3 days droved to our 4- star Langkasuka Beach Resort. Our modus operandi is to travel without hotel reservations, allowing us maximum flexibility; we crossed our fingers that Langkasuka Beach Resort would have a vacancy because it sounded like a peaceful place. Luckily they had two vacant chalets set in a lush garden tastefully adorned with orchids, palms, statues, fountains and ponds. It was quite charming, to say the least. The beachfront was pristine and secluded.
One of the highlights of our visit to Langkawi was a breathtaking gondola ride up the mountainside. The Swiss-made gondola opened in 2002, each car seating up to six passengers. The first leg of the ride glides straight up the mountain for an awe-inspiring distance, while the second leg takes you from one mountaintop station to a second station. The top lookout point has a 360-degree panoramic view of the surrounding islands and sea. In addition, there is a steep trekking path between the two peaks for those who wish to explore the jungle on foot (which, of course, included us). The station at the base of the mountain sits next to an Oriental Village (read: shopping mall for tourists). Also nearby is a short and very, very steep trek to the Seven Pools - a legendary series of waterfalls where you can slide from one pool to the next on the smooth, slippery rocks. This was a refreshing dip for us after our grueling trek. Sitting under a pounding waterfall is pretty exhilarating!.
Another highlight of our trip was gourmet cuisine - at very reasonable prices, I might add. The first night we sat at a beachside table at the Lighthouse Restaurant and enjoyed a leisurely dinner as the sun sank down beyond the horizon. For dessert we shared peach gelati molded into the shape of a peach, covered with a delicate white chocolate shell (dyed peach, of course) and adorned with a real leaf. There was even a “peach pit” inside, made of a chocolate hazelnut truffle. The entertainment for the evening came when a herd of water buffalo ambled down the beach for their nightly stroll - definitely not something you would see in the City! Buffalos have traditionally been used to work the fields on the island, although modern machinery is starting to make them obsolete. Some of the residents still keep their herds of buffalo though, as a means of preserving cultural traditions. Apparently, the herds used to roam freely and cause all kinds of traffic jams by walking down the middle of the road in packs of thirty or more. Some restrictions have been put in place, but few farmers actually abide by them. As a result, you never know when you might be graced by the presence of a water buffalo sauntering down the sidewalk.
The second night in Langkawi we ate dinner at the Sun Village Seafood Restaurant. Once again, dinner dessert was superb and dessert was very delicious. We had four orders of the traditional Malay dessert, sago. Sago comes from a tree, and is similar to tapioca pearls (about 1/8” in diameter). The emerald green jelly-like pearls were molded into three little mounds, and presented in a bowl of brown sugar and cream. We were instructed to stir everything up to sweeten the sago with the brown sugar, resulting in a unique flavor. This dessert is traditionally eaten during Ramadan. Sago is the staple of the Penan tribe’s diet; they are a nomadic tribe, known for their stealth and accuracy when hunting with blowdarts.
Our third and final night in Langkawi, we decided to be adventurous and drove to the opposite side of the island for dinner. We parked the car embarked on a 15 minute walk through the mangrove jungle to reach the restaurant. This place was built with eco-tourism in mind; instead of knocking down trees, the building was constructed around them. The main dining room has trees coming up through the floor and reaching towards the towering skylight above. A wraparound deck allows diners to view the mangrove wildlife between courses.
We loved Langkawi, and will probably go back there someday - as long as it doesn't get too built-up and touristy! Maybe that\'s why people kept telling us not to go there...maybe they just secretly wanted the island to remain quiet. In that case, I don't blame them in the least.
Good tip?
(+1)
Pulau Rawa, South Malaysia, Malaysia
Best to liaise with the hotel, that you are staying with on Rawa Island, with regards to your boat/ferry transit from Mersing. Having a confirmation on pick-up/arrival time from the Rawa Island Resort counterpart is much better than relying on the whim and fancy of the local boatmen.
Good tip?
(+1)
