- Adelle Davis -
Malaysian people are known for their passion for food, there are just so much to choose from, whether traditional or modern cuisines, street food or the fine dining, it will definitely satisfy the choosiest taste buds.
Owing to its location near the equator and lots of rainfall throughout the year, Malaysia is also a fruit-enthusiasts' paradise, the tropical climate creates the perfect setting for the flourish of sweet, juicy and succulent fruits.
All these local delicacy are easily obtained, either 5 minutes walk from UTAR Sungai Long Campus or 15 minutes drive from UTAR Kampar Campus.
The great thing about nasi lemak is that it is easily available at roadside stalls, markets, food courts in shopping malls or even in 5 stars hotels. Nasi Lemak is a Malay fragrant rice dish cooked in coconut milk, pandan leaf, wrapped in banana leaves with fried anchovies, fried peanuts, slice cucumber, fried or hardboiled egg, and a generous amount of sambal (Chili paste).
Char Kway Teow or Char Kuey Teow is a flat rice noodle stir-fried over charcoal fire with shrimp, deshelled cockles, Lap Cheong (Chinese Sausage), eggs, bean sprouts, and chives with soy sauce and traditionally serve on a piece of banana leaf or plate. While Char Koay Teow can be found throughout Malaysia, the Penang version reigns supreme.
Roti Canai, is a popular indian-influenced breakfast found in many Indian Muslim or "Mamak" restaurant. Roti Canai is a form of flat bread served with curry or dhal. Taste best for breakfasts, and don't forget to complement it with a cup of "Teh Tarik" or Kopi-O (Malaysian Style Coffee).
One of Malaysia's popular delicacy, “Satay” is seasoned and grilled skewered meat, served with spicy sauce made from roasted or fried peanuts, compressed rice (Nasi Impit), some onions and cucumber pieces on the side.. The meat may consist of chicken, beef, goat, is marinated and grilled over a charcoal fire.
Bak Kut The, literally translated as “meat bone tea” is a Malaysian favourite dishes. It is a cooked broth of herbs and spices, filled with pork ribs and meat. Additional ingredients include variety of mushrooms, Chinese Cabbage and tofu puffs. A good bowl of Bak Kut teh offers several layer of taste, texture and aroma.
Banana Leaf Rice is and Indian cuisine, traditionally eaten by using your (right) hand instead of cutleries and various dishes are served on top of the banana leaf. Banana leaf rice sets come with a wide variety of vegetables and is best savoured when it is drenched with curry. You may also topped with an assortment of meats, mutton curry and fried fish.
Durian is called the "king of fruits", and the most popular and most expensive local fruits in Malaysia. Durian has a thick and fibrous husk covered with green thorn, the flesh is juicy, creamy, yellow or golden yellow in colour comes with an overwhelming scent. There is said to be around over 30 popular varieties of durian that can be found in Malaysia, price can range from RM15 to RM60 per kilogramme. The most popular species being Musang King.
Commonly referred to as the "Queen of Fruit", the mangosteen is often eat together with durians. The best mangosteen has purplish-brown thick outer, encloses snowy white edible flesh which is extremely moist and sweet, pleasant taste. It is also rich in Vitamin C, high in antioxidant content, and essential minerals. Mangosteen season is from June to August, with a smaller season between December and January.
Rambutan, with a hairy exterior, covered with red or green fibres, is a popular native fruits in Malaysia. Rambutans are believed to be good source of Vitamin C, natural sugars, potassium, fibre, calcium and magnesium. Its translucent flesh is tender, sweet and juicy, a refreshing treat in the hot and humid weather of Malaysia.
The pineapple is in oblong-shape, the flesh is hard, taste between sweet or sweet sour. Pineapples are tropical fruit that are rich in vitamins, enzymes and antioxidents, it may help to boost the immune system. It can be eaten raw, diced with asamboi, tossed with salads, blend into juices or served as a garnish to meals.
Cempedak, is a favourite fruit in Malaysia. It is oblong in shape with the outer shell resembles green durian without thick thorns. A ripe cempedak exudes a distinctly strong smell. The golden orange flesh is juicy and sweet. It can be eaten fresh or some people enjoy deep-fried into fritters. The seeds are edible when roasted and can be eaten as snacks.
Langsat is a seasonal fruit typically found between the months of June to August. These fruits are similar to potatoes on their outer appearance. Beneath its outer skin, it has a unique translucent flesh with a tangy, sour and sweet combination of flavours. Langsat containing many vital elements such as proteins, carbohydrates, vitamins which are necessary for body functions.