National cuisine of Malaysia for gourmets. Authentic recipes, delicacies and specialties
The rich culture of Malaysia has led to a variety of local cuisine. It is a mix of Chinese, Malay, European, and Indian culinary traditions introduced by migrants from different countries. Various spices are widely used here. The national food is typically spicy and always flavorful. Coriander and cumin are popular here. They form the basis of many Malay sauces. Local people also use lemongrass, Kaffir leaves, cardamom, anise, and fenugreek in cooking.
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Indian bread/flatbread Roti has become a typical Malaysian breakfast over time. However, it is also often eaten during lunch or afternoon tea. It is usually eaten with sauces. It is very popular as a street food.
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Apam Balik is another common dessert. It is often used as a breakfast. It is a thick pancake with different fillings. Dessert Kuih comes from China. It looks like little colored cakes.
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Tandoori chicken is a dish of Indian cuisine. It is cooked in the oven of the same name. The chicken is pre-marinated in yogurt with spices (a mixture of peppers) for at least 8 hours. The chicken is cooked in the oven for only 12-15 minutes. It acquires a characteristic red color. The dish is served with naan wheat tortillas, onions, and rice. This dish is extremely spicy. But many tourist places adapt the recipe for foreigners.
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Travelers meet piles of skewers with small skewers everywhere in the country. This is satay, a popular street food dish. It is cooked on the grill from all types of meat, as well as fish and seafood. It is believed that the name came to Malaysia from India or Arab countries. The dish differs from kebabs in the tiny size of the pieces, wooden skewers, and marinade. Many unusual ingredients, ranging from lime juice to fruit pulp can be included in its composition.
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