MALAYSIA â€“ Malaysia is a multi-cultural country, and that is being reflected in its variety of cuisines. With strong influences from China, India and Indonesia, Malaysian food has become what it is today â€“ a collision of interesting ingredients and flavours.
Here are your top searches for food of 2019.
MORE YEAR IN REVIEW:
Fish head curry
One of the most sought-after curries in Malaysia is the fish head curry. Commonly found at many Indian eateries called “mamak”, fish head curry is ordered as an additional dish to go with steamed white rice.
These fluffy, pastry-like breads are part of Malaysiaâ€™s unique cuisine. Crispy, flaky and the perfect accompaniment to dhal and curry sauces, roti canai is served at street stalls around the clock.
Bak kut teh
Bak kut teh which literally means â€œmeat bone teaâ€ is a broth-based dish with a strong herbal taste. It is cooked using pork and Chinese herbs.Â
Assam laksa is a flavourful, tangy, and spicy Malaysian fish-based rice noodle soup. It is synonymous to the island of Penang and is an all-time favourite there.
Blessed with an abundance of tropical fruits and vegetables, Malaysians often take a variety of ingredients and mix them together into a tasty salad called rojak. To describe something as rojak is to imply a jumbled mix.
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It can also be found in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand.
Apam balik is a sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling. It gets its name from the way the pancake is folded or â€˜turned overâ€™.Â
Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue colour of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang) used in cooking it.
Apparently, there are are versions of Hokkien mee in Malaysia. Hokkien char mee from Kuala Lumpur is a fried yellow noodle dish braised in dark soya sauce while Penang hokkien hae mee (prawn noodles) is another yellow noodle dish served in a rich spicy and flavourful prawn broth.
The Hokkien Mee is a highly popular local favourite in Malaysia.
Beef rendang is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a â€œdryâ€ curry which means the beef is not swimming in sauce.
Beef rendang is best eaten with steamed rice and condiments such as fried onions and chili pieces.