The diversity of Malaysia's cultural mix is reflected in its food. Many cultures from within the country and from surrounding regions have greatly influenced the cuisine. Much of the influence comes from the Malay, Chinese, Indian, Thai, Javanese, and Sumatran cultures, largely due to the country being part of the ancient spice route.
Check out this
YouTube video entitled:
Destination Kuala Lumpur / Food Capital
Check out this
site entitled:
A Beginner’s Guide To KL’s “Street Food”
While in KL, I savoured Malaysian, Chinese, Indian, Vietnamese and Middle Eastern cuisines. I found KL to be a kind of culinary orgasm.
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| the smelly durian fruit is to the left of the mangos |
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| eating spicy chicken on a stick in KL's Chinatown |
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a page from the menu of a Vietnamese Restaurant ... Vietnamese Crispy Pancakes filled
with minced chicken, prawns and bean sprouts |
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| flat bread with sauces for dipping (Indian eatery) |
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| mixed grill, stuffed grape leaves, tabouleh and naan at an Arabic restaurant |
Malaysian Entree: Nasi Kunyit with Curry Mutton
Nasi Kunyit (also known as Pulut Kunyit) is yellow glutinous rice given its bright colour by tumeric powder. This dish is very traditional and is usually served with curries on special occasions.
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| nasi kunyit with curry mutton |
click here for recipe
Malaysian Desert: Sago Gula Melaka
Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.
In Malaysia, sago gula melaka is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk. The version that I ordered several times incorporated banana slices.
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| sago gula melaka |
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