Have you try Malaysian food and beverage such as lemang, nasi lemak, satay, popiah, roti canai, Chan Koay Teow, nasi kandar; and t..
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Roti Canai
Published on 2009-09-10 19:59:00
Roti CanaiBy Lee Khang Yi (Story courtesy of Flavours magazine).One of the most enthralling sights in the Malaysian food scene has to be the making of roti canai. When an order is placed, the roti canai maker moves into action. Balls of oily dough are stretched with a few deft kneads with the heel of the palm on a well-oiled stainless steel surface, and dramatically flung skywards with a few quick flicks. The dough sashays into the air in a rhythmic, circular dance; in a matter of seconds, a lum
Nasi Lemak Bungkus
Published on 2009-09-10 19:18:00
Nasi Lemak BungkusBy: Lee Kyang YiYou see them everywhere – hawked at street corners and kerbsides, at Malay stalls and at Mamak stalls that operate round the clock. The small packet of rice fits snugly into the palm, and is gone in a few gulps. One packet does not make a meal but satisfies the South-East Asian ideal of a main meal – there is rice, fish, vegetable and a bit of spice.Nasi lemak bungkus is beguiling in its simplicity, being nothing more than a few table spoons of coconut milk
Malaysian Char Kway Teow
Published on 2009-09-10 17:55:00
Malaysian Char Kway TeowBy: Benedict WuThe Chinese dish that has made the greatest headway in terms of crossing cultural boundaries is probably fried kway teow, a dish of stir-fried flat rice noodles. Travelling from north to south in peninsular Malaysia, you will find slight differences in the style the kway teow is fried by the hawkers. The “Penang-style” is prevalent in the northern states of Kedah and Penang, where the fried noodles are coloured and seasoned with a mixture of light soy s
