Photo credit: IaRuth
Hats off to our friends at Malaysia Airlines – they’ve got their fingers on the social media pulse.
Many thanks to Salina for all her efforts. Read on to see the full list…
LOCAL MALAYSIAN FOOD
DRINK LIKE THE LOCALS
Teh Tarik (Pull tea): Hot tea beverage. Its name is derived from the pouring process of “pulling” the drink during preparation. It is made from black tea and condensed milk.
Ice bandung: Rosewater with milk.
Cendol: The dessert’s basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf), and palm sugar.
ABC (Ais batu campur): The word “air batu”, literally meaning “stone water” means ice and “campur” means mixed. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word “ais” is a transliteration of the English term “ice”. Ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Evaporated milk is drizzled over the mountain of ice.
Kuih ketayap: Kuih ketayap is a cylindrical shaped kuih with caramelised grated coconut flesh inside and a green pancake skin wrapping it.
Kuih seri muka: A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer.
Onde onde: The traditional onde-onde is round and green in colour with gula Melaka (brown sugar) filling.
Pisang goreng (Fried banana): The banana is battered and then deep fried.
Keropok lekor (Fish sausage): It is made from fish paste, sago and salt in the shape of sausage which is then deep fried.
Roti canai: A form of puffed bread served hot with curry or dhal.
Murtabak: A wrapped roti canai filled with minced meat curry with eggs and onion.
Nasi lemak: With roots in Malay culture, its name is a Malay word that literally means ‘rice in cream’. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core.
Char kway teow: The dish is made from flat rice noodles, stir fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives.
Nasi daun pisang (Banana leaf rice): Rice with dishes of your choice (Curry, fried squid, veggies) on banana leaf.
Satay: Popular dish made from small pieces of meat (chicken, beef, lamb) grilled on a skewer and served with a peanut sauce and rice cubes.
Asam laksa/Laksa Penang: The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli).
Local fruits: Durian, Mangosteen, Rambutan
Nasi lemak antarabangsa: http://www.nasilemakantarabangsa.com/
Jalan Alor, KL: For dinner and late supper http://www.malaysiasite.nl/jalanaloreng.htm
Mamak restaurant: Open 24/7 http://www.pelita.com.my/
Kopitiam restaurant: For tea/coffee, toasted bread with butter and pandan jam http://www.oldtown.com.my/
Malaysia Airlines has been working closely with some food bloggers. For more in depth review or recommendations, its best if you check out their blogs too: