Top 8 things to try in Malaysia below USD5

Let us skip all the introduction so that you can see what to eat when you’re in Malaysia. And if you are looking at the list at a restaurant, order it right away!

1. Nasi Lemak


The name itself ” rice in cream” is derived from the cooking process where regular white rice is literally soaked in coconut cream and then steamed to give a gorgeous, aroma of coconut-perfumed white rice that is then wrapped in banana leaf or served on a plate and eaten with hot spicy sauce (sambal), hard boiled egg, cucumber slices, small dried anchovies (ikan bilis) and roasted peanuts. To this you may add sambal cuttlefish, fried chicken, cockle, stir fried water convolvulus (kangkong), pickled vegetables (achar) or beef rendang (beef stewed in coconut milk and spices).

2. Nasi Kandar


It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.The rice is accompanied by side dishes such as fried chicken, gizzards, curried mutton, cubed beef, fish roe, fried prawns or fried squid. The vegetable dish would usually be brinjal (aubergine), okra/bendi (lady fingers) or bitter gourd.

A mixture of curry sauces is poured on the rice. Always ask for the sauces to be mixed , i.e. fish + chicken + dhal .. let it soak through your rice and just die from the awesome aroma and taste.

3. Beef Rendang


A slow-cooked dry curry deeply spiced with ginger and turmeric, kaffir lime and chilis. (You’ll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun-dried fruit.

4. Bak Kut Teh


The name literally translates as “meat bone tea”, and, at its simplest, consists of fatty pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong guai, fennel seeds and garlic) for as long as possible , i.e. days if possible. However, additional ingredients may include offal, varieties of mushroom, choy sum (vegetables), and pieces tofu puffs.

5. Char Kwey Teow


It is made from flat rice noodles of approximately 1 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

6. Hainanese chicken rice


It’s chicken boiled in stock and served cool alongside rice (which has also been cooked in chicken stock) and chili, ginger and garlic dipping sauces.

7. Satay


Meats on sticks over a BBQ – basic yet effective. Tapping into that childhood ‘fun’ way of eating your food. For satay, the “must have” ingredient which gives the dish its characteristic yellow colour derived from tumeric. Serve it up with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).. and you have a balanced meal of carbo, protein, fats, and vegetables but tastes delightfully sinful

8. Cendol


Sometimes, during a sunny day in Kuala Lumpur or Malaysia, it tends to be hot. So, we like to have ice cendol. It is a cold dessert with signature ingredient is the green coloured cendol, made from rice flour and green colouring from pandan leaves (screwpine). Served on a base of shaved ice, it is a sweet combination of cendol, gula melaka (coconut sugar), evaporated milk and red beans.

Done! Try these and tell us what you think about our recommendations!

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