Malaysia Cuisine: Cendol

Cendol is a local delicacy basically made up of shaved ice, coconut milk, gula melaka and the long wormy green stuff (I don’t know what they are made of but I think it might have pandan as one of the ingredients). The whole cocktail tastes heavenly, especially on a hot sunny day.

This dish is named after its the main ingredient, Cendol , short strands of cooked dough made with green pea flour and the green juice of pandan leaves. When we were children we called cendol 'green worms". It is served with shaved ice and plenty of fresh santan (coconut cream) and gula melaka (palm sugar). I am not sure about its origins, and variations of the recipe appears in Malay, Indian, Peranakan, Eurasian and even Indonesian cookbooks. I remember, from my long-ago childhood, buying cendol from wandering Indian hawkers who sells the cendol from a giant pot; this was always a welcome treat especially if the weather is very hot.

Nowadays, it is almost impossible to buy a decent bowl of Cendol. Good food start with good ingredients, and in the case of Cendol, here's where things can easily go wrong. Most commercially available cendol is made of an agar-like substance rather than green pea flour, they look like cendol but taste of nothing at all and no matter how much you chew, you can never quite get them soft. As for the other two ingredients, tricks abound to compromise their quality. Santan has to be freshly squeezed from freshly grated coconut. Some people do not mind using pre-packed santan, like Kara, personally, I think Kara is OK for cooking curries, but would rather not have it in my cendol. Well, most cendol stalls would go further and dilute the santan with milk or just rice-flour water, villains. The third ingredient, gula melaka, is almost always contaminated with other cheaper sweeteners like white or brown cane sugar. Which explains why some Singaporeans go crazy when they come across a place that serves decent Cendol.

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Cuisine Malaysia : Nasi lemak.

Simply rice cooked in coconut milk (knotted pandanus leaves and even ginger or a stalk of lemon grass may be tossed into the pot to add fragrance), imparting a creamy texture to the grains, nasi lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.

With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Herbs such as ginger (common in Malay cuisine) and occasionally lemon grass may be added for additional fragrance.

Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry (beef stewed in coconut milk and spices) or paru (beeflungs). Traditionally most of these accompaniments are spicy in nature.

Nasi lemak is traditionally a breakfast dish, and it is sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be treated as a delicacy. 'Nasi lemak panas' meaning hot nasi lemak is another name given to nasi lemak serve with hot cooked rice.

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Cuisine Malaysia : Rendang

Rendang is made from beef (or occasionally chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind, and is usually not cooked for as long as beef rendang.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, if without refrigeration it should be consumed within a month.

In Malaysia Rendang also can be eat with ketupat or lemang or plain rice.It's definitely delicous and superb!

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Cuisine Malaysia : Lemang

Lemang is a traditional food originated from the Minangkabau people of Indonesia cooked in a hollowed bamboo stick. Usually prepared for festivities such as Hari Raya Aidilfitri and Hari Raya Haji, lemang is made of glutinous rice and coconut milk, with salt added for taste. Some lemang recipes add corn. Lemang is usually eaten with rendang.

Although lemang is available all year round, it is nonetheless an exceptionally special dish during Hari Raya open house. Although the preparation seems simple enough, cooking lemang requires an open area with plenty of ventilation - which is why people just prefer to buy lemang rather than attempt to make it themselves.

About two days or so before the end of Ramadhan (the fasting month), vendors can be seen cooking and selling lemang by roadsides. Lemang is usually 'bought by the bamboo' and should be left unopened until it is ready to serve.

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Malaysia traditional game : spinning top

Gasing is the name for a spinning top in Malay. played as a traditional game to see which top outlast the other within the pre-determined circle drawn on the ground. Played by the young & the old, the game was widely played in the rustic Malaysian rural areas & villages. In a more culturally-emphasised community, you can find their own purpose-built Gasing arena for competition of the game. The sport has somewhat lost its lustre with the emergence of computer & video games overtaking this simple but fascinating pastime. Intent on preserving the unique Malaysian heritage of top-spinning, the International Top-Spinning Festival Malaysia is set to promote and educate the younger generations on the beauty and the intricacy that goes behind the art of making, and playing the gasing.

Gasing, or Top Spinning, can be played by two or more children. A string is wound round the top and held firmly while the top is hurled into the centre of the court. The opponent must then hurl his top to "nail" the spinning top and if possible make it stop spinning.. The other players then take their turn to continue the game and the player with the longest spinning top wins.

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Malaysian Traditional Games:Wau

Wau has existed since the rule of Sultan Mahmud Shah, the last Malaccan Sultanate ruler in the year 1500.

Wau is unique because it is decorated with a lot of interesting designs. The moon kite design has been adopted by the Malaysia Airlines as its symbol.

In Malaysia, usually, the wau is flown after the paddy harvesting season or when the fisherman could not go to the sea. In other words, the game is one of the favourite pastimes for the farmers and fisherman.

It is believed that in the olden days, they weaved light and big leaves to make a wau. The leaves were tied to the kite 's framework, which is made of bamboo.

TYPES OF WAU

Wau Kuching ( Cat kite )

It is called a cat kite , another popular shape in Malaysia and decorated in the same way as the wau bulan. It has a hummer attached at the top of the kite. This hummer is used to lul the kite flier to sleep, to frighten away evil spirits, and to forcast the following days weather


Wau Merak ( Peacock kite )

Wau Merak has completly different leaf and flower designe from other wau kites. It is more Indonesian than Malaysian, and reflects the supposed origin of the design. It also has head an tail. The tail is usually heavy colored yarn , and the head is wire or bam wrapped with the same.


Wau Bulan ( Moon kite )

Wau Bulan is the most famous in Malaysia. It is called Wau Bulan because of the crescent -shaped tailpiece. Wau bulan usually have 2.5 metres wing span and height measuring up to 3.5 metres. It is richly decorated with colourful pattern of flower and leaves. In a windy day, wau bulan can reach a height of more than 450 metres. Malaysian Airline System has chosen it as its logo, to symbolize controlled flight.

Wau Jalabudi ( Women kite )

The shape of Wau Jala Budi or woman kite is the same as the other wau. The difference lies at its tail. It is called the woman kite because the shape of the kite looks like a woman.

Wau Burung ( Bird kite )

It is called wau burung because the kite look like a bird flying in the sky. The kite is famous in Indonesia. The shape of the wau is different from the usual wau.

How to fly the wau?

The colourful kites are played in the open paddy fields and along the sandy beaches. These places are suitable for flying kites because there are no trees or tall structures around. In fact, the wind blows strongly in these places. Normally, the wau is played after the paddy harvesting seasons or when the fishermen cannot go to fishing due the conditions of the sea. The best time to play the wau is in August and September.
In order to fly the wau, we need to have a tukang tarik and tukang anjung. The tukang tarik will hold the strings whereas the tukang anjung will hold the wau and stands below the wind.

The tukang anjung will release the wau to the air when the wind is not too strong. At the same time the tukang tarik will pull the strings and let the wau soar upwards beautifully.

There are the few secrets to control the movement of wau on the air. Only the players of the wau themselves know how to tackle the problems faced. An experienced player knows how to handle his wau in the air.

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Malaysian culture : Silat Melayu

Silat is an umbrella term used to describe the martial art forms practiced throughout the Malay Archipelago. Silat is a combative art of fighting and survival and it has been evolved in Indonesia and Malaysia civilizations for centuries into social culture and tradition.[1] During the colonization era, both in Malaysia, Singapore and Brunei Darussalam as British colonies and in Indonesia as Dutch colonies, practitioners (locally known as pesilat) used the martial art as a form to liberate from foreign authorities.

The distinctive forms of silat with other Asian martial arts, such as kung fu, tae kwon do or karate, lie on the cultural aspect. Silat is not only for combative purposes. When accompanied with traditional instruments, such as kendang, silat transforms into a folk dance. In Minangkabau area (the West Sumatra province of Indonesia), silat was the oldest men's tradition known as silek and it is one of the components to perform the Minangkabau folk dance of randai.[2] In Malaysia, one form of silat known of silat pulut also shows the harmonic silat styles as a dance accompanied by traditional instruments. A silat form in West Java province of Indonesia, known as pencak, is usually accompanied with music, notably by the traditional Sundanese suling instrument.

Silat spread throughout the Malay Archipelago since the seventh century AD, but its origin is still uncertain. However, silat has been acknowledged as a genuine Malay art.[4] Malay people that have inhabited coastal cities of Sumatra island and Malay peninsula, from Aceh in the north to Kelantan, Kedah and Riau archipelago in the south, were the people who practiced silat. Contacts with other ethnic groups in the coastal cities had also influenced silat. There is evidence that Chinese and Indian culture had influence the martial art forms.[5] When Islam was spread throughout the archipelago in the fourteenth century, it was taught alongside with silat. Besides as a combative art and cultural folk dance, silat then became a spiritual training.[1]

Silat was gradually refined into the specialized property of sultans, panglima (prime-minister) and pendekar (warriors) during the Malacca Sultanate, Majapahit and Srivijaya empires. It was the time when silat spread through Malay peninsula, Java, Bali, Sulawesi and Borneo. Malays, in particular in Malay peninsula, considers the legendary story of Hang Tuah of the fourteenth century as the father of silat.[5]

n ancient times, Silat was as much a part of Melayu culture as any other form of education and prepared young men for adulthood. Because of this, there is a strong emphasis in this art on self-defence. However, war was not always on the Melayu mind.

Silat sits at the nexus between all aspect of Melayu culture. A true pendekar (warrior) will often have an artistic soul and cultivate interests in cultural fields such as keris metalwork, woodcraft, traditional dancing, Melayu dress, medicine, music and many more. Because of this, Silat still plays an important role in the lives of thousands of people across the Melayu world particularly with the rural village dwellers practising and making it part of their daily routines.

These pendekar were synonymous with the local medicine man, religious teacher or blacksmith, indicating society’s regard for such people of knowledge. Usually, a pendekar can also play traditional musical instruments such as the serunai, gendang ibu, gendang anak and gong, which normally accompanies silat dance performances.

Performances are still held during wedding ceremonies, festivals, or official celebrations. In such occasions, it is known as Pulut, referring to the sticky, glutinous rice that is often eaten at Melayu parties and wedding receptions.


Silat shares the same history in Malaysia (incl. Singapore and Brunei) and Indonesia during the colonization era as a form to liberate from foreign authorities.[5] During post colonization era, silat has been evolved into formal martial arts. National organizations were formed, such as in Malaysia: Persekutuan Silat Kebangsaan Malaysia (PESAKA), in Indonesia: Ikatan Pencak Silat Indonesia (IPSI), in Singapore: Persekutuan Silat Singapore (PERSIS), in Brunei Darussalam: Persekutuan Silat Brunei Darussalam (PERSIB), as well as tens of silat organizations in US and Europe. Silat is now officially included as part of the sport game, particularly during the Southeast Asian Games.

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The Malaysian Traditional Games & Pastimes

These activities are still played by local children on cool afternoons and are also a communal activity during festivities such as before or after the rice harvest season and weddings.

Silat
This fascinating Malay martial art is also an international sport and traditional dance form. Existing in the Malay Archipelago for centuries, it has mesmerising fluid movements that are used to dazzle opponents. It is believed that practising silat will increase one's spiritual strength in accordance with Islamic tenets. Accompanied by drums and gongs, this ancient art is popularly performed at Malay weddings and cultural festivals.

Sepak Takraw
Also known as sepak raga, it is a traditional ball game in which a ball made by weaving strips of buluh or bamboo is passed about using any part of the body except the lower arms and hands. There are two main types of sepak takraw: bulatan (circle) and jaring (net). Sepak raga bulatan is the original form in which players form a circle and try to keep the ball in the air for as long as possible. Sepak takraw jaring is the modern version in which the ball is passed across a court over a high net.

Wau
A wau is a traditional kite that is especially popular in the state of Kelantan, on the East Coast of Malaysia. Traditionally flown after the rice harvest season, these giant kites are often as big as a man - measuring about 3.5 metres from head to tail. It is called wau because its shape is similar to the Arabic letter that is pronounced as 'wow'. With vibrant colours and patterns based on local floral and fauna, these kites are truly splendid sights.

Gasing
A gasing is a giant spinning top that weighs approximately 5kg or 10lbs and may be as large as a dinner plate. Traditionally played before the rice harvest season, this game requires strength, co-ordination and skill. The top is set spinning by unfurling a rope that has been wound around it. Then it is scooped off the ground, whilst still spinning, using a wooden bat with a centre slit and transferred onto a low post with a metal receptacle. If expertly hurled, it can spin for up to 2 hours.

Wayang Kulit
Wayang kulit is a traditional theatre form that brings together the playfulness of a puppet show, and the elusive quality and charming simplicity of a shadow play. The flat two-dimensional puppets are intricately carved, then painted by hand.It is either made of cow or buffalo hide. Each puppet, a stylised exaggeration of the human shape, is given a distinctive appearance and not unlike its string puppet cousins, has jointed "arms". Conducted by a singular master storyteller called Tok Dalang, wayang kulit usually dramatises ancient Indian epics.

Congkak
Congkak is a game of mathematics played by womenfolk in ancient times that only required dug out holes in the earth and tamarind seeds. Today, it is an oval solid wood block with two rows of five, seven, or nine holes and two large holes at both ends called "home". Congkak, played with shells, marbles, pebbles or tamarind seeds, requires two players.

Chingay
Famously from the state of Penang, Chingay or The Giant Flags Procession is a spectacular procession that celebrates the arrival of spring during the New Year season. Its trademark elements are giant triangular flags and lanterns. These flags on equally huge poles are balanced on performers foreheads, chins, lower jaws and shoulders. Other entertainers include dancers, jugglers and magicians.

Sepak Manggis
Sepak manggis is a unique outdoor game played by the Bajau and Iranun men of Sabah. Forming a circle and facing each other, players aim to strike the bunga manggis floral carrier that dangles from a 10-metre high pole. The winner will be rewarded with money, gifts or edibles, which are in the carrier.

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The Malaysian Traditional Games

Among The Malaysian Traditional Games are:

1. Ice-cream sitcks
2. Poison Ball
3. One-Two-Som!
4. Tarik Menarik
5. Galah Panjang
6. Rubber Seeds
7. Rubberband Throwing
8. Police and thief
9. Marble
10. Marbles 1 on 1
11. Bola Kaki Tiga
12. Pop Gun
13. Lat-tali-lat-ta-li-tam-plom!
14. Baling-baling Bola
15. Konda Kondi
16. Congkak
17. Wau
18. Top Spinning
19. Batu Seremban

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Malaysian Culture and Traditional

Music and dance are almost inseparable in the Malaysian culture. Where there is one, the other is not far behind. True to Malaysia's heritage, dances vary widely and are, if not imports direct from the source nation, heavily influenced by one or more of Malaysia's cultural components. Much of Malaysian music and dance has evolved from more basic needs into the mesmerizing, complex art forms they are today.

Traditional music is centered around the gamelan, a stringed instrument from Indonesia with an otherworldly, muffled sound. The lilting, hypnotic beats of Malaysian drums accompany the song of the gamelan; these are often the background for court dances. Malaysia's earliest rhythms were born of necessity. In an age before phone and fax, the rebana ubi, or giant drums, were used to communicate from hill to hill across vast distances. Wedding announcements, danger warnings, and other newsworthy items were drummed out using different beats. The rebana ubi are now used primarily as ceremonial instruments. The Giant Drum Festival is held in Kelantan either in May or June.

Similarly, silat, an elegant Malaysian dance form, originated as a deadly martial art. The weaponless form of self-defense stripped fighting to a bare minimum. Silat displays are common at weddings and other festivals; the dancer will perform sparring and beautiful routines to accompanying drums and other musical instruments.

The candle dance is one of Malaysia's most breathtakingly beautiful performance arts. Candles on small plates are held in each hand as the dancer performs. As the performer's body describes graceful curves and arcs, the delicate candle flames become hypnotic traces.

The Joget, Malaysia's most popular traditional dance, is a lively dance with an upbeat tempo. Performed by couples who combine fast, graceful movements with rollicking good humor, the Joget has its origins in the Portuguese folk dance, which was introduced to Malacca during the era of the spice trade.

Among the many different traditional theatres of the Malays, which combine dance, drama, and music, no other dance drama has a more captivating appeal than Mak Yong. This ancient classic court entertainment combines romantic stories, operatic singing and humor.

The Datun Julud is a popular dance of Sarawak, and illustrates the age-old tradition of storytelling in dance. The Datun Jalud tells of the happiness of a prince when blessed with a grandson. It was from this divine blessing that the dance became widespread among the Kenyah tribe of Sarawak. The Sape, a musical instrument, renders the dance beats, which are often helped along by singing and clapping of hands.

Although Malaysia's cultural heritage is rich and varied almost beyond belief, it would be a mistake to assume that heritage to be wholly traditional. Malaysia has joined the recent world music trend by updating many of its beautiful traditional sounds. Modern synthesizers accompany the gamelan and the drums for a danceable, hypnotic sound you won't soon forget.

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Islands

Among the island in Malaysia :

* Pulau Sebatik, Sabah (shared with East Kalimantan, Indonesia)
* Pulau Banggi, Sabah
* Pulau Betruit, Sarawak
* Pulau Langkawi, Kedah
* Penang Island, Penang
* Pulau Aman, Penang
* Pulau Aur, Johor
* Pulau Balambangan, Sabah
* Pulau Berhala, Sabah
* Pulau Besar (Malacca), Malacca
* Pulau Besar (Johor), Mersing, Johor
* Pulau Betong, Penang
* Pulau Bidong, Terengganu
* Pulau Bodgaya, Sabah
* Pulau Boheydulang, Sabah
* Pulau Bum Bum, Sabah
* Pulau Carey, Selangor
* Pulau Dayang, Johor
* Pulau Duyung, Terengganu
* Pulau Gedung, Penang
* Pulau Gaya, Sabah
* Pulau Indah, Selangor
* Pulau Jambongan, Sabah
* Pulau Jerejak, Penang
* Pulau Kapalai, Sabah
* Pulau Kapas, Terengganu
* Pulau Kendi, Penang
* Pulau Ketam, Selangor
* Pulau Klang, Selangor
* Pulau Kuraman, Labuan
* Pulau Labuan, Sabah
* Pulau Lang Tengah, Terengganu
* Pulau Lankayan, Sabah
* Pulau Layang Layang, Sabah
* Pulau Libaran, Sabah
* Pulau Ligitan, Sabah
* Pulau Lumut, Selangor
* Pulau Mabul, Sabah
* Pulau Malawali, Sabah
* Pulau Mamutik, Sabah
* Pulau Manukan, Sabah
* Pulau Mantanani, Sabah
* Pulau Mataking, Sabah
* Pulau Melaka, Malacca
* Pulau Pangkor, Perak
* Pulau Payar, Kedah
* Pulau Pemanggil, Johor
* Pulau Perhentian, Terengganu
* Pulau Rawa, Johor
* Pulau Redang, Terengganu
* Pulau Rimau, Penang
* Pulau Sapi, Sabah
* Pulau Sepanggar, Sabah
* Pulau Sibu, Johor
* Pulau Sibu Besar
* Pulau Sibu Tengah
* Pulau Sibu Kukus
* Pulau Sibu Hujung
* Pulau Sipadan, Sabah
* Pulau Sulug, Sabah
* Pulau Tabawan, Sabah
* Pulau Tengah, Johor
* Pulau Tenggol, Terengganu
* Pulau Tiga, Sabah
* Pulau Tigabu, Sabah
* Pulau Tikus, Penang
* Pulau Timbun Mata
* Pulau Tinggi, Johor
* Pulau Tioman, Pahang
* Pulau Tukun Perak, Kedah
* Pulau Tukun Tengah, Penang
* Tunku Abdul Rahman National Park, Sabah
* Tun Sakaran Marine Park, Sabah
* Sugud Islands Marine Conservation Area, Sabah
* Turtle Islands National Park, Sabah

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Durian?

DURIAN FRUIT

Durian is a fruit: a big, green thorny fruit native to Malaysia and Indonesia. In fact, it is considered "King of the Fruit" throughout South East Asia. It has a creamy texture, and the taste of its flesh sends its eaters into ecstasies (and it has the reputation of being an aphrodisiac) But is has one drawback. It has an extremely offensive odor described as garlic like, similar to stinky feet, and like Limburger cheese. Some countries even ban the presence of durian in hotels and on public transportation due to its offensive smell.

The durian tree (Bombaceae Durio zibethius L.Murr) is native to moist equatorial forests in Southeast Asia. It can grow to 100 feet tall and produces heavy, thick-skinned, brownish-green, soccer-ball size fruits covered with sharp thorns.

“Durian” come from the word “duri” translates from Bahasa Malaysia as thorn. Therefore durian, by name is the thorny fruit. Which indeed, it is.

Each individual fruit is divided into five compartments, each containing a brown seed covered by a sac of thick, creamy pulp with an aroma that is legendary.

A popular believe is that the older the tree, the better the fruit. Durian from an older tree will bear fruits having a wrinkled texture with smooth, thick, creamy flesh that taste sweeter and have a stronger fragrance and flavour.

Usually, seed trees will start bearing fruit after about five to six years. Sometimes, four to five-year old trees can start to flower. The mature durian tree needs at least three to four weeks of dry weather to produce flowers to fill its branches. One month late, the flower will be in full bloom. Three months after that, the durian fruit will start to ripen and drop.

Durian generally bear one crop a year but may “flower” twice a year if influenced by the right conditions. Normally, durian fruits are allowed to drop when they are ripe.

However, the fruits may also be harvested from the tree, as is a common practise in Thailand. By harvesting the shelf life could be extended from nine to 11 days compared to three or four days when allowed to drop from the tree.

Durians are like grapes and wine, or like cheese. They are a food for gourmets, for connoisseurs. For genuine durian lovers, differentiating taste in accordance to variety can be a true science.

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Food in Malaysia

Food in Malaysia

Malaysia has many kinds of restaurants almost everywhere in the cities and towns. There are Malay Restaurants, Chinese restaurants, Indian Restaurants, Thai Restaurants and more. Eating out in Malaysia is a real gastronomic adventure. There is such a great variety; spicy Malay Food, a seemingly endless variety of Chinese food, exotic cuisine from North and South India, as well as Nyonya and Portuguese Food. Popular Malaysian dishes include satay, nasi lemak, rendang, roti canai, murtabak, laksa, chicken rice, and fried noodles. Western cuisine is also easily available. In addition, international fast food chains operate in major towns side by side with thousands of road side stalls and food bazaars.

Malaysia's top attraction must be the food - the variety is endless, the choices astounding, the value unbeatable! Be it Chinese, Malay, Indian or Western, you'll find it all and more, especially in the big cities.

Surprisingly, Malay food is not as easily found in the cities as Chinese or Indian food, except for satay, which is commonly available.

The most highly appreciated Malay dish in Malaysia is, without a doubt, satay. This consists of delicious bite-sized pieces of chicken, mutton or beef, skewered, and then grilled over a charcoal fire. A spicy peanut sauce accompanies this dish. Other Malay dishes worth trying include tahu goreng (fried soybean curd stuffed with bean sprouts, topped with a peanut sauce), ikan bilis (tiny anchovies fried till crisp), ikan assam (fried fish in a sour tamarind curry) sambal udang (fiery curry prawns) and rendang (spicy meat curry prepared with coconut milk). A popular breakfast dish is nasi lemak which is rice cooked in coconut milk and served with sambal ikan bilis, squid sambal, egg, cucumber slices and peanuts. Sambal is a very spicy chilli paste, popular with all Malaysians. Nasi dagang is commonly found in Kelantan and Trengganu. It consists of glutinous rice cooked in coconut milk and served with fish curry, sambal and cucumber pickle. Indonesian food is best represented in Malaysia in the form of gado gado, a salad with a peanut sauce dressing. Another firm favourite is nasi padang, where you can select as many dishes as you want from the window display and share the food amongst yourselves.

Indian Food
In Indian food everywhere, you will encounter the myriad spices or masala, the lentil soup known as dhal, the yoghurt drink known as lassi and the condiments known as chutney.

A typical Indian meal starts with a simple rice plate being placed in front of you. If you ask for one in a vegetarian restaurant, you won't get a plate at all, but a large banana leaf. On this a large mound of rice is placed, then scoops of a variety of vegetable curries are tossed in. With your right hand, you then knead the curries into your rice and eat away. When your banana leaf starts to get empty you'll suddenly find it refilled as this is basically a 'as much as you can eat' meal. In a 'banana leaf' restaurant however, you will get to choose from a whole range of meat curries and fried seafood to go with your meal. When you've finished, fold the banana leaf in two with the fold towards you, to indicate that you've had enough.

Other vegetarian dishes include the popular masala thosai, a thin slightly sourish pancake which is rolled around the masala (spiced vegetables) with some rasam (spicy soup) on the side, provides about the cheapest light meal you could ask for.

An equivalent snack meal in Indian Muslim restaurants is murtabak, made from paper-thin dough filled with egg and minced mutton and lightly grilled. Then there's the ever-popular roti canai, made from murtabak dough, which you dip into a bowl of dhal or curry.

Another popular favourite is biryani. Served with a chicken or mutton curry, the dish takes its name from the saffon-coloured rice it is usually served with. Finally there's tandoori, which takes its name from the clay tandoor oven in which meat is cooked after being marinated overnight in a yoghurt and spice mixture.

One of the things you can't possibly not try is Indian Rojak, a salad dish of bean sprouts, fishcakes, prawn fritters, beancurd and squid in a sweet spicy peanut sauce.

Like many Asian countries with a substantial Chinese population, Chinese food means Cantonese food, especially in Kuala Lumpur. This type of food is usually stir-fried with a touch of oil to ensure that the result is crisp and fresh.

Chinese Food
As compared to Kuala Lumpur and surrounds, the type of Chinese food found in the northern state of Penang and the southern state of Johor is Hokkien, Hakka or Hainanese style.

The best-known Hainanese dish which is found throughout Malaysia is Hainanese chicken rice. The rice's distinctive aroma comes from the boiling it with chicken stock. It is served with steamed or roasted chicken, cucumber slices and accompanied by clear soup and soy sauce/chilli sauce. Hakka food is most commonly associated with yong tau foo, pieces of soybean curd stuffed with minced meat. The vegetables that come with it - red chillies, brinjal, ladies fingers - are also stuffed with the same minced meat. If there is one thing the visitor should not miss, it's the commonly-found Chinese coffeeshops featuring hawker stalls selling all sorts of noodles, rice, grilled fish, squid and lots lots more!

Especially popular is char kuey teow, fried flat noodles furnished with cockles, prawns, eggs, soy sauce and bean sprouts. Usually taken as breakfast or supper, bak kut teh consists of rice with pork ribs and Chinese mushrooms in a Chinese herbal soup.

A favourite Chinese brunch is dim sum, a variety of sweet & savoury delicacies featuring bite-sized rolls, meatballs, pastries and dumplings.

Nyonya cooking is a unique and extremely tasty blend of Chinese and Malay food. Chinese ingredients are used with local spices like chillies and coconut cream/milk. The popular Laksa lemak is a spicy coconut milk-based noodle soup, with beancurd, beansprouts and prawns in it.

Western Cuisine / Fast-food Joints
Good Western food can easily be found in the bigger cities but don't expect too much in the smaller villages. In any case staple fast-food joints such as McDonald's and Kentucky Fried Chicken are present throughout the country and have become household names.

Hawkers
Kuala Lumpur is the hub of the local entertainment scene, yet there are those who would tell you that there is no place like Penang for hawker food. Others will, however, argue that Ipoh city in Perak offers even greater specialty dishes. But since the general consensus for great hawker food seems to be Penang, we shall concentrate there.

With an abundance of hawker stalls prominently positioned along busy streets in the city and suburbs of Penang, it is not difficult at all to understand why this island is often referred to as a hawkers' paradise. Penang hawker food is reputedly the best in the nation, and some visitors from neighboring states and even neighboring nations have been known to make regular trips to the island with the sole purpose of patronizing their favorite hawker food venues!

Hawker food is usually available in large, medium, or small portions at different prices. However, the price may also differ according to optional extras placed on your dish, for example, additional prawns. Prices should be displayed for the various dishes. If not, ask before placing your order.

Hawkers selling food, fruits, or drinks in push-carts or mobile stalls are a common sight around the country, especially on Penang Island. However, the mushrooming of hawker centers and government-sponsored hawker complexes in the suburbs have somewhat reduced this. Hawker centers or complexes feature permanent stalls, each offering their own special dishes. These venues usually stay open until late, catering for those working on early shifts and those seeking supper after a late night out.

Most hawkers in Penang and other major towns are licensed, and these are renewed periodically. Enforcement officers from the Health Department and Municipal Councils also conduct regular checks on hygiene and cleanliness.

Hawker food is normally freshly-prepared. Although the basic recipe of hawker dishes remain the same, variations abound. Often, watching a hawker prepare the food is an interesting experience in itself. For example, roti canai makers will punch a ball of dough flat, grab the edge then swing it around in circles to make a pancake. This is flattened, shaped, then fried. Some roti canai makers might even throw the cooked bread into the air with a flourish before chopping it with the edge of their hands. Another one such example is "Teh Tarik" (literally, pull tea), a smoothened creamy tea that is resulted from the act of pouring the tea between two big mugs and increasing the height by pulling the pouring mug higher and higher. This act smoothens the tea and cools it.

Local Fruits
There is an incredible variety of local fruits available. Be adventurous and give them a try!

Want to try some local fruits? Just head towards any fruit vendors/stalls which you'll find in food centres or even just on the streets. Slices of mango, papaya, watermelon, guava are just some of the fruits you can find at these stalls. Here's a quick run-down:

Rambutans are the size of a large walnut or small tangerine and they're covered in soft red spines. You remove the skin to reveal the cool flesh around the pit/seed.

Most people are familiar with pineapples, with its sweet juicy yellow flesh... One of the finest tropical fruits, the mangosteen is about the size of a small orange or apple. The soft purple outer skin breaks open to reveal pure white segments shaped like orange segments but with a sweet-sour flavour. Jackfruit is better known as nangka in Malaysia. This is an enormous watermelon-sized fruit which hangs from trees and when opened, breaks up into a large number of bright orange-yellow segments with a slightly rubbery texture. From fruit-stalls, you can often buy several nangka segments skewered on a stick.

The starfruit gets its name from its cross-sectional star shape. A translucent green-yellow in colour, starfruit has a crisp, cool, watery taste. That's not to forget a host of other fruits, including coconuts, lychees, jambus, dukus, cikus, mangos and pomelos. Last but not least, the king of fruits - the controversial durian.

Durians
No fruit in all of Asia provokes such strong reactions as the durian. To some it is the 'King of Fruits' but to others, as Anthony Burgess described in his novel "Time for a Tiger", it smells "like eating a sweet raspberry blancmange in a lavatory".

It is a large oval fruit covered with stiff and sharp spines. Simply opening it requires some skill. When the shell is cracked open, pale yellow segments are revealed with a taste as distinctive as their smell. The nearest approximation would perhaps be onion-flavoured ice-cream. Its nutritional qualities are high: protein, calories, fiber and vitamins A and C. It is also thought by some to be a powerful aphrodisiac, so that villagers say that it is the only fruit which a tiger craves.

Drinks and Desserts
ABC (Air Batu Campur)
A literal translation would be something like "Mixed Ice Cubes" but it's definitely much more than that - nuts, sweetcorn, agar-agar, red beans, shaved ice, syrup and evaporated milk - are combined to make this refreshing dessert.

Cendol Ais
Little strands of green-coloured dough called 'cendol' are mixed with coconut milk, palm syrup and shaved ice, not to be missed.

Teh Tarik
The most popular local beverage, this is strong tea with sugar and sweetened condensed milk... a Malaysian speciality!

Agar-agar
A seaweed jelly which makes a delicious and creamy dessert with coconut milk.

Bubur Chacha
A thick, sweet concoction of yam, sweet potato, sago, sugar and coconut milk.

Soya Bean milk
Made from (what else?) soya beans, nothing can beat a cold glass of this from a roadside stall on a hot day. The taste is similar to sweetened milk but the taste is quite distinctive. Tau foo fah is a curdled version of soya bean milk and is flavoured with syrup.

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Welcome to Malaysia!

Malaysia is situated seven degrees north of the equator in Southeast Asia. The country consists of 14 states; including three Federal Territories of Kuala Lumpur, Putrajaya and Labuan.

Sabah and Sarawak are on the northern coast of the island of Borneo. Malaysia has a warm and humid climate. The humidity is about 80% all year round and temperatures range from 21 to 32°C.

Malaysia has fervently embraced modern technology - it boasts two of the world's tallest skyscrapers and a huge "cyber" center for computer businesses. But it still has some of the world's most remote jungle (in Sabah and Sarawak), one of Southeast Asia's most vibrant old ports (Georgetown) and an atmospheric colonial hill station (the Cameron Highlands). Even in Kuala Lumpur, the capital, which bristles with ambitious new building projects, you can still find exotic markets and plenty of local color.

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