General information

General information

 

Your impressions about Malaysia will not be complete unless you try exquisite dishes and desserts lovingly prepared for you by experienced cooks and confectioners.

 
Malaysian cuisine is considered to be the one of the most exotic in the world. This can be proved by the fact that the world has opened many restaurants and cafes offering its visitors Malaysian food. Malaysian cuisine is represented by all types of cuisines from all over the world, but primarily, it is worth trying local dishes of Asian cuisine such as Malay, Chinese and Indian. A mixture of different cultures in Malaysia has created quite an amazing variety of smell and taste. Malay and Indian cuisine are characterized by all sorts of spices and which is more important - hot spices. Chinese cuisine is not so particularly acute in using hot spices. With regard to European cuisine, it has undergone some changes in Malaysia and formed a new style of cooking – contemporary & fusion. Restaurants in the hotels here are usually represented by Japanese, Korean, French and Italian cuisine. Wonderful seafood dishes are also very popular around here. It seems that it’s just a real paradise for seafood lovers - crabs, mussels, oysters, squid, shrimps, lobsters and trepans (sea cucumber) will not leave even the most discerning palates indifferent. One can definitely say that in this country, everybody can find something to one’s own taste.
  
So, what's worth a try? Well, it’s not so easy to recommend dishes that would please everyone, and yet we gave them a try and recommend a few delicacies that we feel deserve attention.

 

MALAY CUISINE

MALAY CUISINE

Satay -  meat or chicken on wooden skewers or Malay-style kebabs. Usually served with sliced cucumbers, onions and rice. For maximum enjoyment of the flavors,, we recommend dunking the Satay in a sweet peanut sauce, which is served along with it.
Ayam Rendang - At first, this stewed chicken may seem spicy, but if served with freshly cooked rice and salad, the spicy flavor is much reduced. The recipe for this dish is pretty unusual; it includes coconut milk and flesh, ginger root, lemon grass and dried red pepper. You may be surprised, but the spicy flavor of this dish is created with ginger and not red hot chili, the latter is used only to add the aroma! Beef is often used instead of chicken, making the dish no less tasty and in this case is called as Daging Rendang.

CHINESE CUISINE

CHINESE CUISINE

It is highly recommended to order the first 3 dishes listed below in small portions, with the addition of fried rice or plain white rice. Dishes are placed at the center of the table and shared between all participants of the meal.
 
Ginger Steamed Fish – very exotic and divinely delicious. Prior to cooking, the fish is marinated in soy sauce and finely chopped ginger root, which gives it an unusual tenderness and a pleasant aroma! Try asking in advance
if the restaurant has the Tilapia fish in stock. This fresh water fish has a special fondness. In this case, the dish will be called Ginger Steam Tilapia.
  
Garlic Fried Kai Lan – these are young shoots of Chinese cabbage, very finely cooked in garlic sauce. Despite its name, the dish does not taste entirely like garlic, nor does it have a strong garlic aroma. It just tastes great
with no consequences!  When stewed, garlic loses its tart aroma and gives this dish a unique flavor.
  
Kong Po Kai Ting – thinly sliced pieces of chicken baked in oyster sauce with cashew nuts and dried peppers. Barely noticeable spiciness brings lightness and zest to this dish. 
  
Steamboat – It is rather the name of the meal than the dish itself. A built-in pot is placed in the center of the table with broth, and various raw ingredients are arranged around it, sometimes strung on wooden sticks: fish,
meat balls, chicken or beef, squid, shrimp, oysters, vegetables, noodles, and more. Combining these ingredients in the broth will give you a healthy and filling soup. Or choose a vending tidbit and cook it a few minutes
in a boiling broth, eat immediately, and repeat the procedure. We really recommend trying this exotic treat!

INDIAN CUISINE

Tandoori Chicken - chicken roasted in a tandoor on a skewer. An unusual marinade used for this dish turns the chicken a red color and gives it an irresistable aroma. 

Naan - a signature Indian flat-bread. Just like Uzbek-styled flat-bread, its prepared in a hot oven, but the difference is that naan can either be plain, or with a filling. Some naan can be filled with melted cheese, and some sprinkled with garlic or finely-chopped vegetables. All of these varieties can be mixed up to your liking. We recommend trying the Garlic Cheese Naan, which is served with a gravy, which, in most restaurants is not very spicy and very delicious.

 

Rambutan

Rambutan

Rambutan - red or yellow fruits the size of a large plum, covered with soft hairs. The skin of the fruit reveals the flesh with a kaleidoscope of tropical sensations and an almond-sized pit in the center.

Mango

Mango

Mango is a well-known tropical fruit. In Malaysia, numerous drinks and juices are made out of it. Try Ice Blended Mango - for its preparation, mango and ice are mixed in a blender and served. Brain-freezing goodness!

Starfruit

Starfruit

Starfruit - a unique and unusual fruit, which takes its name literally, as each slice is shaped like a star. It has a thick juicy peel. Apart from being tasty and refreshing, it also reduces blood pressure.

Guava

Guava

Guava - Malaysians prefer eating guava
before it ripes, despite the fact that the fruit is somewhat harsh. They do not like the strong smell and sour taste of a ripe guava. Unripe guava is eaten with dipping - a traditional mixture of salt, sugar and cocoa. They  are also used to make juices, jams, nectars and preserves from. Scientists estimate that 
this fruit contains five times the amount of Vitamin C than oranges. Therapeutic properties of the fruit are also valued - it is used to treat stomach problems.

Durian

Durian

Durian - this is the "King of Tropical Fruits" you just can’t miss! The name “Durian” comes from the Malay word duri - "spike". The fruit is about the size of a football, and is densely covered with thick, sharp spikes, underneath which lies a soft, yellow-colored flesh. However, the most distinct characteristic of this unusual fruit is the smell - it has an acquired odor, which not many are used to. In order to enjoy the flavors of this fruit, one may have to get past the smell. Ripe durians that fall to the ground don’t smash - the spikes act as shock absorbers. But the fruit-pickers have to wear helmets. Safety regulations in durian fields are about the same as in a construction site! Durians are not subject to storage, and are rarely exported from South-East Asia, therefore to give it a try, you will have to visit a Malaysian fruit market. 

RESPONSES OF OUR TOURISTS TRYING DURIAN FOR THE FIRST TIME:

- "What an awful smell!" says one, upon opening a durian for the first time

- "A rather good start!" says the other one.

- :Well, it’s still edible" said the one who was the first to sample the fruit

- "No, I'm not eating this" exclaimed the other, sniffing a bitten piece.


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