Satay
Satay is a Malay food made up of meats that are marinated, skewered and grilled on sticks and served with delicious peanut sauce. Found in restaurants, food courts and night markets throughout every state in Malaysia, popular kinds of Satays are usually made of beef, chicken and mutton, however, different regions in Malaysia have developed their own unique Satay recipes. In fact, even pork Satays are available at non-halal Chinese eating establishments in Malaysia. Other unique meat variations of Satay include deer Satay, rabbit Satay, fish Satay and many other variants like Satay lok-lok from Penang and Satay celup (dipped Satay) from Malacca.
Chicken Rice
Chicken Rice is one of the most popular dishes in the Malaysian Chinese culture. From the famous Hainan Chicken Rice to steamed to roasted to barbequed chicken, Chicken Rice in Malaysia is not only available in many Chinese coffee shops or restaurants or street hawker stalls, but also chain restaurants and specialised F&B outlets. Most of the Chicken Rice is served with sliced cucumber, normally served with homemade chili sauce and pounded ginger or garlic and dark soy sauce. There are different variants of rice as well, including the aromatic and tasty Hainanese yellow “oily rice”. Chicken rice can be accompanied with a bowl of soup and additional chicken intestines, gizzards, livers and so on.
Chicken Rice is served as rice balls in Malacca, known as Chicken Rice Balls. Instead of using a bowl of rice, the rice is shaped into a golf ball-sized rice balls and steamed chicken. In Ipoh, the Cantonese version steamed Chicken Rice are served with boiled bean sprout and normal white rice.
Chicken Rice is served as rice balls in Malacca, known as Chicken Rice Balls. Instead of using a bowl of rice, the rice is shaped into a golf ball-sized rice balls and steamed chicken. In Ipoh, the Cantonese version steamed Chicken Rice are served with boiled bean sprout and normal white rice.
Roti
Experience the Indian flying bread of Malaysia! Roti Canai is an Indian dish loved by all races, often sold in Mamak restaurants or stalls. It is a kind of flatbread made out of dough, fat (similar to butter, called ghee), egg, flour and water. With all these ingredients kneaded together, the expert Roti Canai maker twirl and throw it up in the air, making it as thin and flat as possible before being folded. Served with dhal (lentil) curry, food lovers nowadays eat Roti Canai with various kinds of curries or mix sambal (chilli based sauce) for extra flavours. Other kinds of Roti Canais include Roti Telur (fried egg bread), Roti Bawang (onion bread), Roti Tissue (tissue bread, paper thin and crispy kind of Roti Canai) and so many more
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