One point of interest which holds true about the local cuisine in Malaysia
is that price is not necessarily an indication of quality. While it is of course
true that food at the more expensive eateries tend to be served in a more pleasant
environment, are more agreeable to the taste and made from higher quality ingredients,
lower priced restaurants and indeed the roadside stalls and "food courts" are
often packed by patrons of all social levels. This is simply because the food
is oftentimes equally delectable and costs a fraction of what one would pay
at an upper class restaurant. However, finding these places may take some effort
or help from a knowledgeable local.
Time is often a factor for dining out in many countries, but is less so in
Malaysia. While most restaurants close before midnight, the ubiquitous "mamak" stalls
oftentimes remain open around the clock, 24-7 all year round. Lately this has
spread to some Chinese restaurants as well, you may be driving along the streets
of KL at 3am on a Sunday morning and rounding a corner you may well see a packed
stall with dozens of people quaffing their "teh tariks" and chewing
their "roti canais". However some dishes may only be available at
certain times of the day.
Two words of caution for the visitor to Malaysia: oil and spice. Much of the
foods here tend to be oily and quite spicy. Flaming palates aside, this may
cause digestive or intestinal discomfort if eaten in excess. While the locals
have a highly developed immunity to this unfortunate phenomenon, visitors used
to milder, plainer foods should take care.
Below is a tiny sampling of the various foods one may come across in Malaysia:
Nasi Lemak :
A Malay dish consisting of rice cooked in "Santan" or
coconut milk, this imparts a unique texture, taste and fragrance to the rice,
properly prepared, it can be eaten on its own, but rarely is, the most basic
version comes with a spicy onion "sambal" sauce, deep fried crispy
anchovies, roasted peanuts, cucumber slices and a quartered hardboiled egg.
Subject to your request and its availability, spicy beef, mutton, cuttlefish,
shrimp, cockles, fried eggs and vegetables may be added.
Roti Canai :
Made from wheat flour dough Roti is kneaded and tossed into a roughly circular
shape "pizza style" and cooked right in front of you on a hot plate
sizzling with oil. Light and wholesome it is normally served with lightly
spiced fish, chicken or "dhall" curry. Heavier versions of the
Roti Canai include "Roti Telur", which adds an egg and onions into
the dough, "Roti Sardin", with sardines, onions and egg and "Roti
Planta" with margarine. Standard fare at Indian Muslim "mamak stalls".
Char Kway Teow :
Found at almost every "food court" and Chinese restaurant the name
of this noodle dish in Chinese literally means "fried flat noodles",
also called "Hor Fun". Consisting primarily of noodles, shrimp, cockles,
bean sprouts, Chinese chives, garlic, beaten eggs and soy sauce, the ingredients
are stir fried in wok over a roaring fire and served piping hot. Chili paste
is optional. Variations include "Mai Fun" thin vermicelli rice noodles,
and "Mien" thicker and tubular variant of the flat noodle.
Satay :
Marinated meat on a stick, Malay style. Satay is basically charbroiled in
bite size chunks and skewered on bamboo strips. Typically a spicy peanut sauce
dip is included. Satay is served with cucumber and onion slices and best
eaten as soon as it is cooked. Beef, chicken or lamb variations of satay
can be found virtually everywhere in Malaysia. Usually eaten as an accompaniment
of other foods, a satay dinner can be made complete with the addition of "ketupat",
a wholesome rice cake.
Rojak :
Also known to some as "Pasembor", Rojak consists of deep fried prawn
fritters, coconut confection, boiled squid strips, cucumber and turnip shreds,
tofu, hard-boiled eggs and drenched in a rich and mildly spicy hot peanut sauce.
Like many other Malaysian delights this potpourri tastes much better than it
sounds (or looks). Predominantly sold at Indian-Muslim food establishments,
Rojak should not be confused with "Rojak Buah" which is primarily
made from fruit and vegetables.
Bak Kut Teh :
Another Chinese dish. Literal translation: Pork bone soup. Somewhat "exotic" compared
to the other dishes listed above, with its somewhat herbal tasting stock,
it may be construed as an acquired taste. Basic ingredients include peppered,
bite size chunks of pork and pork ribs, cabbage, garlic cloves, soy sauce,
herbal mixes, mushrooms and depending on demand and availability, internal
organs such as liver and intestines. Basically a soup, Bak Kut Teh is eaten
with rice and crispy crullers, a type of fried confection.
These are just a tiny sampling of the huge variety of dishes available locally,
be aware that variations in the ingredients and preparation methods could
occur from state to state and indeed from vendor to vendor. The most important
thing to remember is to be open-minded and at least try before judging
based on appearance or presentation. Both these characteristics tend to be
somewhat overlooked in Malaysian foods.
