My country is the World. My religion is to be Human.

Malaysia – a country with good food

I believe that everyone’s life is made of parts of the people they encounter in their life. I decided that this blog is not only about me but also about the people I meet, who give me advice and inspiration. So on my blog, I will occassionally have guests who will inform you and sometimes even motivate you. I asked my friend Vladimir Mitic (guy on the right in the picture above) to write a short post about food in KL because he has been living and working here for two years now, so he is the right person to tell you everything you need to know about how great Malaysian cuisine is. Their cuisine is really diverse because Malaysia is a multicultural country, and that contributed to the fact that you can find a huge amount of good food in one single place.

Take a look at what Vlada has to say on the topic of Malaysian cuisine:

scovilePersonally I think that one of the best things about Malaysia is its cuisine. A huge variety of different flavors and dishes comes from the fact that Malaysia is home to  3 different cultures- Malay (local Muslim population), Chinese and Indian. This makes Malaysian food unique because all 3 influence each other and combine the best out of each to create something really special.

The food is strong and for someone coming from the Western world it can be too much in the begging. But once you get used to spiciness, strong smells and sweet-sour combinations you will truly get to enjoy it. The best example for this is “sambal” sauce that is made out of chilly, sugar, fish paste, lemongrass and other spices. It’s a favorite condiment that is added to many dishes in Malaysia.

People that don’t like spicy food will probably stay hungry because Southeast Asia is home to “chilly padi” or in English “bird’s eye chilli” that is one of the spiciest in the world according to Scoville scale (picture in the text is taken from this link). Besides being grown, chili is used in all 3 cuisines.

The best food can be found on the street and small hawker stalls. Eating on the street is common for most Asian countries, but when you combine that with spiciness, 30 degrees Celsius and humidity of 90% be prepared to be drenched in sweat. One more thing that the Westerners wouldn’t make sense of consider the weather is the fact that Malaysians like to drink hot beverages. A huge variety of tea is present, together with local favorite “teh Tarik” (literal translation “pulled tea”) that is made with condensed milk and black tea. The term “pulled” comes from the interesting way of preparation. Take a loot at the video.

Apart from tea, Malaysians drink a lot of freshly squeezed juices. Being blessed with a great variety of fruit, you can have all kinds of juices from starfruit, dragon fruit, lychee, to mango, papaya and my personal favorite, freshly squeezed watermelon juice.


Picture taken from this post

As you can imagine Malaysians eat a lot of rice and lots of dishes based on rice, but I was surprised to find out that the second most used ingredient are noodles. After living here I am almost sure that the origins of Italian pasta came from the Italian explorers who visited Asia and China. The legend says that Marco Polo was the first to import pasta from China, and it might as well be true.

Malaysia is a peninsula so it’s not surprising that sea food is an important part of a diet of all 3 nations living here. Almost every restaurant will have at least a few seafood dishes. So Malaysia is a heaven for all of you who like fish and seafood. Vegetarians will also not stay hungry because Malaysia is home to a large number of Buddhists who are vegetarian.

I think I can talk about Malaysian food all day so for the end I will just list few of my favourite dishes:

Malay: Nasi lemak with fried chicken (“Nasi lemak, ayam goreng”)
Picture taken from this post

Chinese: Pan Mee noodles
pan me
Picture taken from this post

Indian: Roti canai
Picture taken from  this post

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Milica Radovic-Mandic