Malaysia's top 40 foods馬來西亞排名前40的食物

What do you get when you combine Malay, Chinese and Indian influences on a plate? An addiction to Malaysian food. You've been warned

In an age when the term "underrated" gets tossed about with impunity, it may be difficult to take us seriously when we say Malaysian food isn’t getting the global recognition it deserves.

But the fact is, this stuff is good. Damn good. 

The sum of many delicious parts, Malaysian cuisine’s influences include Chinese, Indian and Malay.

In some ways it's similar to Indonesian food, with the two nations sharing many of the same dishes. (Warning: debates over dish origins can turn nasty in these parts -- such is the passion of the region's food lovers.)    

Regardless, once you’re in Malaysia and eating, you'll quickly dispanse with historical concerns and wonder instead where your next meal is coming from and how you can you get to it sooner.

To help narrow your choices here are 40 of Malaysia's top dishes, in no particular order.  

What are your favorite Malaysian dishes? Share your photos and stories in our Malaysian food iReport assignment.

Malaysian food mee gorengMee goreng mamak -- the complete package.

1. Apam balik

You haven't truly experienced Malaysian food until you thrill your taste buds with this sweet treat.

A pancake-style snack wedded with the compact package of an omelet, apam balik is stuffed with more than a sufficient amount of sugar, peanuts and the occasional sprinkle of corn -- it's a dish that's constantly being reinvented. 

 

2. Mee goreng mamak

This Indian Muslim dish is the complete package. Yellow noodles. Beef or chicken. Shrimp. Soy sauce, veggies and eggs. A bit of chili tossed in for an irresistible jolt.

Sounds simple, right?

Sadly, you can try to replicate this one at home, but it’s just not going to taste the way it did when you chowed down at that gritty Malaysian hawker stall.  

 

3. Nasi kerabu

If the blue rice doesn’t spark your curiosity, the lines of people around the country waiting to order this favorite Kelantanese dish should.

From the state of Kelantan in northern peninsular Malaysia, nasi kerabu gets its eye-grabbing color from telang flowers, which are crushed and mixed into flour.

The aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu, a fermented fish sauce. 

In true Kelantan style, you use your hands to dig into this one.

 

4. Ayam percik (chicken with percik sauce)

KFC’s popularity in the region (and across Asia) over other fast food chains won't surprise those familiar with ayam percik.

Basically, it's barbecued chicken slathered in spicy chili, garlic and ginger sauce mixed with coconut milk.

With the right amount of percik sauce, this staple Malaysian stall food packs more zing than anything the Colonel can muster.

 

5. Nasi lemak

Some call nasi lemak Malaysia’s unofficial national dish. Everyone else calls it delicious.

Nasi lemak is basically rice cooked in coconut milk.

It’s the sides that matter.

Depending on where you are in Malaysia, it comes with a variety of accompaniments such as hard-boiled egg, peanuts, vegetables, lamb/chicken/or beef curry, seafood and sambal (chili-based sauce).

Nasi lemak is traditionally eaten for breakfast but these days people are ordering it any time of day.

 

More on CNN: A guide to choosing the best dishes in Asia

Malaysian food nasi kandarNasi kandar restaurants offer a variety of meat curries and gravy served over white rice -- prawn curry is especially

popular.

6. Roti john

Whoever John was, it's apparent that he preferred his sandwiches made with grilled minced meat and egg in the middle of slim bread, and drowned in a confection of condiments.

Mayonnaise, ketchup, barbecue and chili sauce -- choose one or choose them all.

 

7. Rendang (beef, chicken or lamb)

Though sometimes erroneously called a curry, Malaysian food aficionados point out that this chunky cauldron of coconut milk and spices is nothing of the sort.

The difference is in how it’s prepared: slowly simmered (to let the meat absorb the spices) until the rosy liquid completely evaporates.

A favorite, especially during festive seasons, rendang is found across Malaysia.

 

8. Kuih

Variety, variety, variety -- that's way to explore kuih, or Malay-style pastries. Small enough to snap up in a gulp and sugary enough to give you a modest jitter, kuih vendors are the most colorful stalls of all.

This kaleidoscope of soft, sugary morsels goes quickly -- few pieces are left by the time daylight begins to fade.

 

9. Nasi kandar

Nasi kandar is essentially rice served with your choice of toppings, which commonly include curry, fish, egg and okra.

Everything is laid out buffet style, though you can also order à la carte.

Found all over Malaysia, nasi kandar eateries are extremely popular, most open 24 hours and run by ethnic Indian Muslims.  

 

10. Popia basah (wet spring roll)

A hefty sort of spring roll, popia basah speaks to those in need of the familiar crispy snack, but without the added oil.

Not to be confused with wet rolls found in parts of Vietnam, popia basah comes complete with its own regional-specific flavor. In place of lettuce, the Malay wet spring roll has turnips, fried onions and bean sprouts.

 

Malaysian food laksaAs word of its deliciousness spreads, laksa is poised for global culinary domination.

11. Laksa

A staple of Malaysian cuisine, laksa eateries have been migrating abroad in recent years, making appearances in Bangkok, Shanghai and further afield.

There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form. 

Some like it with fish, others prawns.

Our favorite is Penang's asam laksa, in which tamarind features heavily ("asam" is Malay for tamarind) to create a spicy-sour fish broth. 

More on CNN: Kuala Lumpur's top 20 restaurants

 

12. Bubur (porridges)

Bubur vendors are easy to spot. They're the stall with the giant steel pots and matching ladles. 

The contents of these coconut milk-based, sometimes sugary soups include a medley of vegetables and meats, and even dyed balls of flour and coconut milk.

There's no standard recipe in preparing bubur -- different regions boast their own specialty.

More on CNN: Baba Nyonya life and food in Penang 

 

13. Roti jala

Roti jala, or net bread, gets its name from the net-like formation that's created by making zigzagging lines with flour on a large skillet. 

The final product is folded up like a crepe and usually served with chicken curry. Roti jala is eaten any time of the day.

 

14. Murtabak 

This pan-fried bread stuffed with minced meat and onions and dipped in spicy sauce is a meal and a half, only recommended to the famished. 

Perfect murtabak is made with a robust amount of minced meat, so that the taste comes through on the first bite.

So spicy-sour it'll make your tongue curl

 

15. Cendawan goreng (fried mushrooms)

Deep-fried fungus doesn’t get better than this. One version, cendawan goreng, is typically peppered with chili or barbecue seasoning, giving it its own sass.

Eaten as an appetizer or snack, with a meal or while on foot, this one will have you imagining what else you can fry -- and how else it can be seasoned. 

 

Malaysian food Sambal udangSambal udang is a Peranakan dish, created by descendants of 15th- and 16th-century Chinese immigrants.

16. Sambal udang 

The Baba Nyonya people, also known as Peranakan or Straits Chinese, are mainly of Chinese descent, originally from Fujian province in southeastern China.

They settled along the coast of Malaysia mainly in Penang and Melaka, as well as parts of Thailand, Singapore and Indonesia. These days, they're famous for their incredible food. 

A popular Peranakan dish, sambal udang is all about prawns. Whole prawns are sent swimming into a delicious pool of sambal -- chili paste -- that's flavored with prawn paste. The addition of tamarind juice gives it a tangy kick.

 

17. Asam pedas 

Nazlina Hussin, founder of the popular Penang cooking school Nazlina Spice Station, says it'd be outrageous not to include asam pedas on any short list of her country's best foods.

A fish curry popular throughout peninsular Malaysia, it's commonly made with freshwater fish or stingray.

Asam, which means tamarind, features heavily, along with ginger, shrimp paste, garlic, chilies and other herbs.

 

18. Lemang

Eaten with a meat or vegetable dish, lemang is glutinous rice mixed with coconut milk, which is cooked in bamboo.

The time-consuming process to make lemang starts by lining hollowed-out shoots with banana leaves.

The bamboo is left over a fire to slowly cook the rice in a process known as tapai.

The result is sticky, wet rice that can, and regularly does, make a nice substitute for its plain Jane counterpart.

 

19. Otak-otak (brains)

Perhaps named by someone with an offbeat sense of humor, otak-otak gets its graphic moniker from its appearance, not its taste or ingredients.

This fish paste mixture of spices and diced onions is loosely wrapped in a banana leaf and barbecued over charcoal until the pinkish contents become warm and the leaves are slightly charred.

No fuss or frills when it comes to eating -- picking at it straight from the leaf is the only way to do it.

More on CNN: The foodie village in the middle of Kuala Lumpur

 

20. Tepung pelita

A kind of kuih (Malay-style pastry), tepung pelita easily takes the cake when compared to its post-dinner relatives. At some point just about everyone has over-indulged in this two-layered coconut milk-based sweet.

On the top layer, thick coconut milk with salt; on the bottom, a similar milky liquid mixed with sugar and pandan leaves to turn it green.

Served in bite-sized pandan leaf bowls, the packaging of tepung pelita makes it easy to fulfill those gluttonous desires.

    

Malaysian food RojakRojak -- not your average fruit salad. Veggies, shrimp paste and dough fritters are thrown into the mix.

21. Rempeyek

Few snacks come saltier, or more gratifying, than rempeyek.

This top Malaysian food is commonly made by deep frying a doughy batter into a thin brittle and topping it with peanuts and anchovies.

The amount of salt can vary and there are variations that use dried shrimp or garlic instead of anchovies.

 

22. Rojak

Rojak ("mixture" in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations.

But vegetarians shouldn't get their hopes up. The whole mixture is combined with Malaysia's ever-popular shrimp paste.  

It's the perfect combination of sweet, spicy and sour.

   

23. Putu piring

Like roti jala, putu piring is enjoyed in India and Malaysia.

Putu piring has the taste of a cake, with the added bonus of pockets of palm sugar.

It’s plate-like shape is formed by flattening the flour before covering it in a white cloth and placing it in a conical steamer.

 

24. Satar

If otak-otak is the hodge-podge, hot dog variety of grilled fish, then satar is its more refined cousin.

At one bazaar in Kelana Jaya, Malaysia, a vendor has set up what he calls “mackerel-filled food from the east coast.”

Roasted in a banana leaf, the process and look are a Photostat of otak-otak, but with more fish, less spice and larger portions.

 

25. Roti canai

An Indian-inspired flatbread, roti canai is made with flour, butter and water, though some will toss condensed milk in to sweeten it up. 

The whole concoction is flattened, folded, oiled and cooked on a heavily oiled skillet, resulting in a sublimely fluffy piece of bread with a crispy exterior.

You can eat this one as a snack on its own or use it to scoop up a side of curry. 

More on CNN: Best of Langkawi

 

malaysian food satayMeat on a stick. When does this concept not work?

26. Satay

Though considered by many to be a dish native to Thailand, satay is actually believed to have originated in Indonesia. 

Origins aside, can we all just agree that meat on a stick is good?

Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef or pork forms (the latter in non-Muslim venues only).

Sauces vary from region to region, including the peanut sauce that’s loved the world over. 

 

27. Ikan bakar

The direct translation of this dish means "burned fish."

You shouldn't let that turn you off. This is one tasty grilled bit of seafood. 

After being marinated in the all-important sambal, the fish is placed on a banana leaf and grilled over a flame. Great for sharing. 

 

28. Mee rebus

In case you haven't noticed, Malaysia has done a lot with the simple Chinese noodle.

Another one to set your taste buds into party mode, mee rebus is made with blanched yellow noodles drowned in an insanely addictive curry-like potato-based gravy and spices like lemongrass and ginger.

It's similar to mee goreng.

Common proteins added to the mix include prawns, mutton and dried anchovies.

Garnishes include lime, spouts and halved boiled eggs.  

 

29. Gulai ayam kampung

This chicken curry dish can be cooked in a number of ways. For instance, in the "village" style, traditional herbs and potatoes are tossed in.  

The best thing about gulai ayam is the smell. Turmeric and kaffir lime leaves, plus lemongrass, give it an irresistible aroma. Palm sugar and coconut paste add that extra oomph to knock your socks off. 

 

30. Lor bak 

A Nyonya specialty of Penang, lor bak is braised pork that has been marinated in five-spice powder before being wrapped in soft bean curd skin and deep-fried. 

Lor bak is served with two dipping sauces, a spicy red chili sauce and a gravy thickened with cornstarch and a beaten egg called lor.

More on CNN: Eating up Malaysia's neglected east coast

 

Malaysian food char kuay tiauMany locals say char kuey teow is the first dish visitors should try when they step off the plane in Malaysia.

31. Char kuey teow

We asked author and chef Norman Musa, one of Malaysia's most famous exports, which dish he'd be outraged not to see on a list of the country's top dishes. This is the one. 

Another one to thank China’s migrants for, char kuey teow –- made with flat rice noodles –- is one of Southeast Asia’s most popular noodle dishes.

The noodles are fried with pork lard, dark and light soy sauce, chili, de-shelled cockles, bean sprouts, Chinese chives and sometimes prawn and egg.

Essential to the dish is good “wok hei” or breath of wok, the qualities and tastes imparted by cooking on a wok using high heat.

 

32. Chai tow kway

In this dish, rice flour and grated white radish is mixed and steamed into large slabs or cakes.

These are cut up into little pieces and fried with preserved turnip, soy sauce, fish sauce, eggs, garlic and spring onions.

You can have it “white” or “black” (with sweet dark soy sauce added). Also known as fried carrot cake or chye tow kueh, this grease-laden belly warmer is available at many hawker centers.

 

33. Wonton mee

You'll find variations of wanton mee, a dish of Chinese origin, all over Asia, but the one in Penang stands out. 

Springy egg noodles are served al dente with a sticky sauce made from soy sauce and lard oil. A spoonful of fiery sambal is added to the side.

It's topped with pieces of leafy green Chinese kale, sliced green onions, pickled green chilies and wontons. The wontons are either boiled or steamed, as you'll find them elsewhere in Malaysia, or fried, in a unique Penang twist.

 

34. Goreng pisang

The popular Malay snack of goreng pisang (banana fritters) is one of those dishes that has variations in banana-growing countries around the world. 

The deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter than they were to begin with. Some of Malaysia's Chinese versions have unusually delicate and puffy batter. 

 

35.  Chicken curry kapitan 

This isn't an ordinary curry. A Peranakan dish, chicken curry kapitan has a tangy flavor made from tamarind juice, candlenuts, fresh turmeric root and belacan (shrimp paste.)

As for the name, kapitan was the title of an Indian or Chinese leader in Penang. Legend has it a kapitan once asked his cook "what's for dinner tonight?" The chef replied, "Chicken curry, Kapitan!"

 

Malaysia food ketupat Ketupat. So pretty you almost don't want to eat it. Almost.

36. Ketupat

It would be a crime against the dumpling gods to leave this fancy little package off a list of Malaysia's top foods.

More of a side than a main dish, ketupat comes in several varieties. Basically, it involves weaving a pouch made of palm leaves around a handful of rice. The rice expands and compresses, resulting in a neat little bundle you can dip in your curry or rendang.

 

37. Jeu hoo char

Another Peranakan great -- we could easily put together a list of 40 delicious Peranakan dishes --  this salad features a finely shredded mixture of stir-fried carrots, onions, mushrooms, pork and cuttlefish.

This dish is particularly popular during festivals -- especially Chinese New Year. 

 

38. Kaya toast 

Kaya is a sweet and fragrant coconut custard jam, slathered onto thin slices of warm toast with ample butter. It's as divine as it sounds, particularly when downed with a cup of thick black coffee.

Many locals have this for breakfast supplemented by two soft-boiled eggs with soy sauce and pepper.

39. Ais kachang

Shaved ice desserts are always a popular treat in the tropics.

Ice kachang (ice with beans) evolved from the humble ice ball drenched with syrup to be the little ice mountain served in a bowl, drizzled with creamed corn, condensed milk, gula melaka and brightly colored syrups.

Dig into it and you’ll discover other goodies hidden within -- red beans, palm seeds and cubed jellies.

 

40. Air tebu

While inhabitants of some regions in Asia prefer to gnaw on sugar cane (China and Vietnam, for instance), others take a more refined approach when it comes to extracting the sweet nectar within.

Much of the smoke wafting through Malaysia's bazaar crowds comes from pots of boiling, frying liquid, but a significant portion also originates from the engine of a sugar cane grinder.

Stalks are fed into industrial-sized juicers; the liquid is collected and served by the bag and bottle. There's no dearth of syrupy drinks on offer, but air tebu is the only one that comes with a show.

Special thanks to author and restaurateur Chef Norman Musa, cooking school owner Nazlina Hussin and the other Malaysian locals who helped compile this list by sharing their favorite dishes, cooking tips and explanations.    

We know, we know. We've only scratched the surface here. Did we miss your favorite Malaysian dish? Sound off in the box below. Or, better yet, tell us about it in this Malaysian food iReport assignment. The best submissions will be featured on CNN Travel.  

 

什麼,當你把一盤馬來,中國和印度的影響,你得到什麼?癮對馬來西亞的食物。你已經被警告

的時候,所謂“低估”被折騰了肆無忌憚的時代,它可能很難重視我們,當我們說馬來西亞的食物是沒有得到應有的國際承認。

但事實是,這東西還是不錯的。該死的好。 

很多好吃的地方,總和馬來西亞美食的影響,包括中國,印度和馬來。

在某些方面,它類似於印尼美食,符合兩國共享許多相同的菜餚。(警告:爭論,菜的起源可以在這些地區變成討厭的 - 這就是該地區的美食愛好者的熱情。)    

無論如何,一旦你在馬來西亞和飲食,你會很快dispanse與歷史的關注和懷疑,而不是你的下一頓飯從何而來以及如何你可以得到它越快。

在這裡幫助縮小你的選擇是40馬來西亞的頂級菜餚,在沒有特定的順序。  

什麼是你最喜歡的馬來西亞菜?分享我們的照片和故事,馬來西亞食品iReport的 分配。

馬來西亞美食馬來炒麵馬來炒麵馬馬克 - 完整的包。

1。阿帕姆BALIK

你還沒有真正經歷過馬來西亞的食品,直到你興奮你的味蕾與這甜蜜的享受。

一個煎餅式點心結婚的緊湊封裝的煎蛋卷,APAM BALIK是塞滿了超過白糖,花生和玉米偶爾灑足量 - 這是一個的不斷被改造一盤菜。 

2,馬來炒麵馬馬克

這個印度穆斯林菜是完整的包。黃色麵條。牛肉或雞肉。蝦。醬油,蔬菜和雞蛋。辣椒有點扔在一個不可抗拒的顛簸。

聽起來很簡單,對不對?

可悲的是,你可以嘗試複製在家裡這一個,但它只是不會去品味它的時候,你在那堅韌不拔的馬來西亞小販攤檔餵食了的方式。  

3,椰漿kerabu

如果藍色大米不會激發你的好奇心,人們在全國各地的線,等待命令這個喜愛的吉蘭丹州菜應該。

來自吉蘭丹州的北部半島馬來西亞的狀態,椰漿kerabu從TELANG鮮花,這是粉碎並混合成麵粉得到它吸引眼球的顏色。

海藍寶石菜配上豆芽和炸椰子,然後在麻辣阿卜杜濕透,發酵魚醬。 

在真正的吉蘭丹的風格,你用你的雙手挖成這一個。

4,雄雞percik(雞percik醬)

肯德基在該地區(以及亞洲)的流行程度超過其他快餐連鎖店將不會感到驚訝那些熟悉雄雞percik。

基本上,它的烤雞厚厚地塗在辛辣的辣椒,大蒜,生薑醬,椰奶混合。

隨著percik醬適量,這個主食馬來西亞攤位食品包裝比什麼上校能鼓起更多的尖嘯聲。

5,椰漿飯

有人稱之為椰漿飯馬來西亞的非官方國菜。其他人都稱之為美味。

椰漿飯基本上是米飯椰奶。

它是重要的兩側。

這取決於你在哪裡在馬來西亞,它帶有多種伴奏,如煮雞蛋,花生,蔬菜,羊肉/雞肉/或咖哩牛肉,海鮮和叁峇(辣椒為主醬)的。

椰漿飯是傳統吃早餐,但這些天來的人都訂購了一天中的任何時間。

更多關於CNN記者:一個指南選擇在亞洲最好的菜

馬來西亞食品椰漿kandar納思kandar餐廳提供各種肉類咖哩和肉汁擔任過白米飯 - 咖哩蝦尤其受歡迎。

6。roti約翰

誰約翰,這是明顯的,他更喜歡他的三明治與苗條麵包中間烤肉末和雞蛋製成,並淹沒在調味品的甜點。

蛋黃醬,番茄醬,燒烤,辣椒醬 - 選擇一個或選擇他們所有。

7,仁當(牛肉,雞肉或羊肉)

雖然有時誤稱為咖哩,馬來西亞菜愛好者指出,椰汁和香料這個矮胖的大鍋是這麼回事。

所不同的是它是如何準備:慢慢燜(讓肉吸收調料),直到玫瑰色的液體完全蒸發。

一個最喜歡的,尤其是在節日期間,仁當是在馬來西亞找到。

8。糕

品種齊全,種類繁多,品種 - 這方式來探索糕,或馬來式糕點。小到足以在一個大口和含糖足以給你一個溫和的抖動搶購,糕廠商都是最豐富多彩的攤位。

軟,含糖點點滴滴此萬花筒過得很快 - 幾件是由白天開始褪色的時候離開了。

9。納思kandar

納思kandar基本上是米飯與您所選擇的澆頭,這通常包括咖哩,魚,蛋和黃秋葵的服務。

一切都奠定了自助式的,雖然你也可以訂購點菜。

遍布馬來西亞,椰漿kandar餐館是非常流行的,最開放24小時,由印度裔穆斯林運行。  

10。Popia basah(濕春捲)

一個沉重的排序春捲,popia basah說有需要的人熟悉的香脆零食,但沒有加入的油。

不要與越南的部分地區發現濕輥混淆,popia basah配有自己的區域特定的味道。代替生菜,馬來濕春捲有蘿蔔,炒洋蔥和豆芽。

馬來西亞美食叻沙作為其味鮮利差字,叻沙有望對全球統治的美食。

11,叻沙

馬來西亞美食主食,叻沙餐館已遷移國外,近年來,使得在曼谷,上海和更遠的地方露面。

有多種變化。  對於任何人誰享有火山樣的味道,這種辣的麵條湯可以讓你有在它的咖哩形式。 

有些魚喜歡它,其他的蝦。

我們最喜歡的是檳城亞三叻沙,其中羅望子功能嚴重(“ASAM”是馬來人的羅望子)來創建一個  辣,酸魚湯。 

更多關於CNN記者:  吉隆坡排名前20位的餐館

12,懵懵(粥)

懵懵廠商很容易發現。它們與巨型鋼鍋和勺匹配的攤位。 

這些椰子牛奶為主,有時含糖湯的內容包括蔬菜和肉類,甚至染成粉和椰子奶球混合泳。

有沒有在籌備懵懵沒有標準的配方 - 不同地區擁有自己的專業。

更多關於美國有線電視新聞網:  巴巴娘惹的生活和食物在檳城 

13日Roti Jala的

烤肉嘉拉,或淨麵包,得名於這是由製作曲折線與麵粉在一個大煎鍋創建的網狀結構形成。 

最終產品是折疊起來像一個黑紗,通常佐以咖哩雞。日Roti Jala的是吃一天中的任何時間。

14。Murtabak 

這塞滿了肉末,洋蔥,蘸著辣醬煎麵包是飯後半,只推薦給飢餓。 

完美murtabak而成,具有強大的量肉末,從而使味道是通​​過在所述第一咬合。

所以,辣,酸,它會令你的舌頭捲曲。

15。Cendawan炒飯(炒蘑菇)

炸木耳沒有比這更好的。其中一個版本,cendawan炒飯,通常夾雜著辣椒或者燒烤調料,給它自己的青菜。

吃的開胃菜或點心,隨餐服用或同時在腳下,這其中將有你想像還有什麼可以炒 - 而且是怎麼回事,可以調味。 

馬來西亞食品峇烏當峇烏當是一個土生華人菜餚,由15和16世紀的中國移民的後裔創建的。

16,參巴烏當 

巴巴娘惹人,也被稱為土生或海峽中國人,主要是中國血統,最初是從中國福建省東南部。

他們主要是在檳城和馬六甲,以及泰國,新加坡和印尼的部分沿馬來西亞海岸定居。這些天來,他們是著名的為他們難以置信的食物。 

一個流行的土生華人菜餚,叁峇烏當是所有關於蝦。整蝦游泳發送到叁峇的美味池 - 辣椒醬 - 是的調味蝦膏。加羅望子汁給它濃郁的任意球。

17。阿薩姆pedas 

Nazlina胡欣,廣受歡迎的檳城烹飪學校的創始人Nazlina香料站,說這將會是離譜不包括ASAM pedas對她的國家的最好的食物的任何短名單。

魚咖哩整個馬來西亞半島流行的,它通常與淡水魚或黃貂魚製成。

阿薩姆,這意味著羅望子,頗有特色,伴隨著生薑,蝦醬,大蒜,辣椒等藥材。

18。Lemang

吃了肉或素菜,lemang是糯米椰奶,這是熟竹混合。

耗時的過程,排隊挖空,使lemang開始拍攝用香蕉葉。

竹子是遺留下來的火慢慢煮米飯被稱為塔牌的過程。

其結果是粘,濕米,可以,並定期確實,做一個很好的替代品,它的純簡的對應。

19。OTAK - 烏達(大腦)

也許被曝有人用幽默的另類感,烏達,烏達,獲得其圖形的綽號從它的外觀,而不是它的味道或食材。

這種魚糊香料和洋蔥切丁混合鬆散地裹在香蕉葉和烤過的木炭,直至粉紅色的內容變熱,葉子輕微燒焦。

沒有什麼大驚小怪的,或當它涉及到飲食褶邊 - 直接從葉採摘它是做它的唯一途徑。

更多關於美國有線電視新聞網:美食家村在吉隆坡的中間

20。Tepung明燈

一種糕的(馬來式糕點),tepung明燈相比,其餐後的親戚容易叫絕。在某些時候,幾乎每個人都有過沉迷於這兩層椰子牛奶為主的甜。

在頂層,濃椰漿,鹽; 在底部,一個類似的乳狀液,糖和香蘭葉混合以將其綠色。

曾在一口大小的香蘭葉碗,tepung明燈的包裝可以很容易地實現這些饕餮慾望。

馬來西亞的食物羅惹羅惹 - 不是一般的水果沙拉。蔬菜,蝦醬和油條都扔進組合。

21。Rempeyek

很少有零食來咸,或更可喜的,比rempeyek。

這種自上而下馬來西亞食品通常是由油炸麵團狀麵糊成薄和脆花生和鳳尾魚一流所造。

鹽的量可以變化,有使用幹蝦代替鳳尾魚或大蒜的變化。

22,羅惹

羅惹(馬來語“混合物”)本質上是一個油條油條,水果和蔬菜,雖然有地區差異。

但素食主義者不應該得到他們的希望。整個混合物與馬來西亞廣受歡迎的蝦醬。  

這是完美的組合  甜,辣,酸。

23。普圖piring

像烤​​肉嘉拉,普圖隆piring是享受在印度和馬來西亞。

普圖piring有蛋糕的味道,用棕櫚糖袋的好處。

它是板狀被覆蓋它在白布和將其放置在一個圓錐形蒸籠之前壓扁麵粉製成。

24。席薩塔爾

如果烏達,烏達,是大雜燴,熱狗各種烤魚,然後薩塔爾是它更精緻的表弟。

在一個集市Kelana再也,馬來西亞,供應商建立了他所說的“從東海岸鯖魚填充的食物。”

在烤香蕉葉,工藝和外觀是烏達,烏達,一個影印,但更多的魚,少香料和較大的部分。

25日Roti canai

一個印度風格的大餅,烤肉canai是用麵粉,黃油和水,雖然有些人會在折騰煉乳甜起來。 

整個藥汁被夷為平地,折疊,上油和熟的大量油煎鍋,導致sublimely蓬鬆的一塊麵包,酥脆外部。

你可以吃這個作為自己的零食或用它來舀起咖哩的一側。 

更多關於美國有線電視新聞網: 最好的蘭卡威

馬來西亞食品沙爹肉一棒。什麼時候這個概念不能正常工作?

26,沙嗲

儘管被許多人認為是一盤菜原產於泰國,沙嗲實際上是認為起源​​於印尼。 

起源不談,可我們都只是同意,肉一棒好呢?

馬來西亞擁有自己的串燒的變化,在雞肉,牛肉或豬肉的形式送達全國(後者在非穆斯林的場地只)。

醬汁變化因地區,包括所愛的世界各地的花生醬。 

27。愛看巴卡爾

這道菜的直接翻譯的意思是“燒的魚。”

你不應該讓那個把你趕走。這是海鮮中的一個美味的燒烤位。 

正在醃製中的所有重要的叁峇後,魚被放在香蕉葉和烤過的火焰。偉大的共享。 

28,馬來滷麵

如果您有沒有注意到,馬來西亞已與簡單的中國麵條做了很多。

另一個設置你的味蕾進入派對模式,馬來滷麵是用脫皮黃色麵條淹死在一個瘋狂上癮的咖哩土豆一樣基於肉汁和像香茅和姜調料。

它類似於馬來炒麵。

添加到組合常見的蛋白質包括蝦,  羊肉和  幹鳳尾魚。

配菜包括石灰,嘴和減半煮雞蛋。  

29。Gulai雄雞甘榜

這咖哩雞菜熟即可在多種方式。例如,在“村”的風格,傳統的草藥和土豆都扔英寸 

關於gulai雄雞的最好的事情是氣味。薑黃和檸檬葉,香茅加,給它一​​個不可抗拒的香氣。棕櫚糖和椰子糊添加額外的魅力敲你的襪子。 

30, 李明博咯 

檳城的娘惹特色,LOR BAK是紅燒豬肉已醃製五香粉被包裹在柔軟的豆腐皮和油炸之前。 

李明博咯供應有兩個沾醬,辣的紅辣椒醬和增厚,生粉和蛋液所謂LOR肉汁。

更多關於CNN記者:  吃了馬來西亞忽視的東海岸

馬來西亞食品字符kuay tiau很多當地人說的char kuey刁是當他們走下飛機在馬來西亞的第一道菜遊客應該嘗試。

31,字符kuey河粉

我們問作者和廚師諾曼穆薩,馬來西亞最有名的出口產品之一,它的菜他會憤怒不是該國的頂級菜餚的清單上看到的。這是一個。 

另外一個要感謝中國的移民為,焦炭kuey刁 - 扁平米粉製成 - 是東南亞最受歡迎的麵食之一。

麵條炒豬肉豬油,深色和淺色醬油,辣椒,去炮轟蚶,豆芽,中國韭菜有時蝦和雞蛋。

必不可少的菜是很好的“鐵鍋喜”或鐵鍋的氣息,品質和使用高熱量的鐵鍋烹飪傳授的口味。

32,柴拖粿

在這個菜,米粉和磨碎的白蘿蔔是混合蒸成大型板坯或蛋糕。

這些被切成小片,炒大頭菜,醬油,魚露,雞蛋,大蒜和蔥。

你可以把它“白”或“黑”(甜黑醬油添加)。也被稱為炒蘿蔔糕或王才拖粿,這種潤滑脂載貨肚暖可在許多小販中心。

33。  餛飩MEE

你會發現肆意薇原產於中國的一道菜,亞洲各地的變化,但一在檳城脫穎而出。 

彈性的雞蛋麵條供應嚼勁與醬油和豬油製成粘稠醬。火熱一勺叁峇添加到一邊。

它淋上片綠葉菜中國芥藍,切片蔥,酸菜綠辣椒和餛飩。該餛飩要么水煮或是清蒸,因為你會發現他們在馬來西亞其他地方,或油炸,以獨特的檳城扭曲。

34。炒飯香蕉甜酒

炒飯香蕉甜酒(香蕉油條)的受歡迎的馬來小吃是有變化在世界各地的香蕉種植國的菜餚之一。 

油炸有助於在焦糖香蕉的天然糖,使他們更甜蜜比他們開始。一些馬來西亞的中國版本,有不同尋常的細膩,蓬鬆的麵糊。 

35,雞肉咖哩甲必丹 

這不是一個普通的咖哩。一個  土生華人菜,咖哩雞大尉  已經從羅望子汁,candlenuts,新鮮薑黃根和馬來棧做了撲鼻的香味(蝦醬。)

至於名字,甲必丹是在檳城的印度或中國領導人的稱號。傳說有一個大尉曾問他的廚師“今晚什麼吃飯?” 廚師回答說,“咖哩雞,甲必丹!”

馬來西亞食品ketupat Ketupat。這麼漂亮你幾乎不想吃。差不多。

36。Ketupat

這將是對餃子神犯罪的要離開這個奇特的小包裝了馬來西亞的頂級食物清單。

更多的是側比一個主菜,ketupat進來幾個品種。基本上,它涉及編織製成的棕櫚樹葉圍繞一把米的袋子。大米擴展並壓縮,導致一個整潔的小捆你可以在你的咖哩或仁當沾。

37,jeu的呼字符

另一位偉大的土生華人-我們可以很容易地放在一起的40美味的娘惹菜餚清單-這沙拉配有 熱炒胡蘿蔔,洋蔥,香菇,豬肉和墨魚細切碎混合。

這個菜特別受歡迎在節日期間 - 尤其是中國農曆新年。 

38。卡亞吐司 

卡亞是一種甜蜜和椰子香吉士醬,厚厚地塗到薄片烤麵包溫暖了充足的黃油。這是因為神因為它的聲音,特別是當一杯濃濃的黑咖啡擊落。

許多當地人有這樣的早餐由兩個水煮蛋用醬油和胡椒粉補充。

39,紅豆A是

刨冰甜品總是一種享受在熱帶地區流行。

紅豆冰(冰豆),從不起眼的冰球濕透糖漿是小冰山在一個碗裡,澆上奶油玉米,煉乳,馬六甲椰糖和鮮豔的糖漿演變。

鑽研它,你會發現隱藏在其他好吃的東西 - 紅豆,棕櫚種子和立方果凍。

40,空氣特步

而在亞洲一些地區的居民更喜歡啃甘蔗(中國和越南,例如),其他人採取更精細的方法,當談到中提取甜花蜜。

大部分的煙通過馬來西亞的集市人群飄出來自煮,煎液的盆,而是一個顯著部分也源於甘蔗粉碎機的引擎。

秸稈送入工業規模的榨汁機; 該液體被收集並通過袋和瓶子供應。有沒有缺乏對報價糖漿的飲料,但空中特步是配備了一個展示的唯一的一個。

特別感謝創作和餐館廚師諾曼·穆薩,烹飪學校擁有Nazlina胡欣,誰幫助了分享他們最愛吃的菜,烹飪技巧和解釋編譯此列表中的其他馬來西亞本地人。    

我們知道,我們知道。我們在這裡只觸及表面。難道我們錯過了你最喜歡的馬來西亞菜?在下面的框中的聲音。或者更好的是,告訴我們這個  馬來西亞食品  iReport的  分配。最好的意見將出現在CNN的旅行。  

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