A PARADISE FOR GOURMETS
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 to try 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 indifferent even the most discerning palates. 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 give it a try and advise a few delicacies that we feel deserve attention.
MALAY CUISINE
Satey. Is an originally prepared meet on sticks or Malay style kebabs. Usually it is served with sliced cucumbers, onions and rice. To get maximum enjoyment out of it, we recommend you to try dunking a Satey in a sweet nutty sauce which is served together with it.
Ayam Rendang - At first, this stewed chicken may seem spicy hot, but if it is served with fresh cooked rice and salad the spicy flavor is much reduced. The recipe for this dish is pretty original; it includes the milk and flesh of a coconut, ginger root, lemon grass and dried red pepper. You might be surprised, but the spicy hot flavor in 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
It is highly recommended to order the first 3 below dishes at the same time by small portions, adding fried rice or plain white rice. Dishes are placed at the center of the table and shared between all participants of the meal.
Garlic Fried Kai Lan – is the young shoots of Chinese cabbage, very finely cooked in garlic sauce. By the way, this does not mean that it’s garlic hot or smells garlic. 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 – is thinly sliced pieces of chicken baked in oyster sauce with nuts and dried peppers. Barely noticeable spiciness brings lightness and zest to this dish.
Steamboat – a steam pot. It is rather the name of the meal than the dish itself. There is a built-in pot in the center of the table with boiling water or broth, various goodies are arranged around it, which sometimes strung on wooden sticks: fish, meat balls, chicken or beef, squid, shrimp, oysters, herbs and more. From all this diversity you can make a wonderful soup. Or choose a vending tidbit and cook it a few minutes in a boiling broth, immediately eat it and repeat the procedure. We really recommend you to try this exotic treat!INDIAN CUISINE
RAINBOW OF EXOTIC FRUITS
Arriving in Malaysia visitors are plunge in a year-round fruit paradise. It is impossible to convey the taste of tropical fruits in words as most of them is like nothing on earth. Therefore, we recommend just try them all!
Rambutan - red or yellow fruit the size of a large plum, covered with soft hairs. Under the skin there is flesh with a kaleidoscope of tropical sensations and inedible pit the size of almond in the center.Mango is a well-known tasty fruit. In Malaysia they make numerous drinks and juices out of it. Try Ice Blended Mango - for its preparation equal portions of mango and ice are mixed in blender. Brain freezing goodness!
is better known as a “starfruit” because its transverse slices have the shape of a star. It has a thick juicy peel. Fruit is very popular because it reduces the blood pressure.
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 also make juices, jams, nectars and preserves from Guava. Scientists estimate that
this fruit contains vitamin C five times more than oranges. Therapeutic properties of the fruit are also valued - it is used during stomach disorders.
Mangosteen - is often called as the "queen of tropical fruits." Mangosteen fruits are round, with dark purple peel outside but pink color peel inside. Inside it has white sweet and aromatic pulp, which tastes somewhat between peach and grapes. There is a legend that explains the history of the name of this fruit: Once a foreigner came up to the fruit trader and asked what the name of this fruit was. "Mangkut," - replied the salesman. "Mango?" - Asked the foreigner. "No, mangkut, mangkut," - eagerly replied the trader. A foreigner asked once again, whether it was called mango. Then the salesman muttered under his breath: "mango son-ting," which translates as: "What the hell is mango”. And as soon as a foreigner heard these words, he cried: "Ah! It is called the mangosteen! ".
Longan - translated from Chinese means "dragon eye".
Longan has thin peel, which is very easily peeled off. Longan’s colors range from brown to yellowish-red. Flesh of fruit is translucent, juicy, white or pinkish
color, its taste is sweet with a distinct flavor of musk.
Durian - this "king of tropical fruits" you just can’t miss! The name “durian” comes from the Malay word duri - «Spike." Green oblong fruit the size of a football densely covered with wide and sharp spines at the base. The eatables are inside the outer layers of the fruit seed coat with a soft yellow flesh. Ripe durian fruit fall to the ground and don’t smash - spikes act as shock absorbers. But the fruit-pickers have to wear helmets. Safety regulations have power here as in a construction site! On the windfalls they say here: "fell like durian on the head." Durian is not subject to storage. And yet it is rarely exported from South-East Asia, therefore to give it a try you will have to visit Malaysian bazaar.RESPONSES OF OUR TOURISTS TRYING DURIAN FOR THE FIRST TIME:
- Ouch! - Said the second, which first touched the flesh and his fingers sank into it because he did not expect it to be so soft.
- A good start! - Said the third, glancing timidly at the second.
- Well, it’s eatable anyway, - said the fourth and first tasted the fruit.
- No, I'm not eating this, - exclaimed the fifth, sniffing a bitten piece and ran back to the car.
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Malaysia office
Address: Suite C-12-1, Wisma Goshen, Plaza Pantai, Jalan 4/83A, Off Jalan Pantai Bharu, 59200 Kuala Lumpur, MalaysiaOffice Phone: +(60) 322 874 722
Office Fax: +(60) 322 874 722
Singapore office
Address: Sute 50, Level 30, Singapore Land Tower, 50 Raffes Place, Singapore 048623Office Phone: +(60) 322 874 722
Office Fax: +(60) 322 874 722
© 2005-2021 «Embassy Alliance»
