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Food and Drink in Malaysia

Food and Drink in Malaysia
Food and Drink in Malaysia
Food and Drink in Malaysia

Malaysia is a great place for people who love to eat and experiment with food. There are a wide range of Malay, Chinese and Indian dishes available through the country and some interesting mixtures of culinary styles. As you travel through Malaysia, look out for regional specialities and try to experience the full range of Malay cuisine.
Hawker stalls and coffee shops are good places to find a cheap and tasty meal. Hawker stalls tend to be very clean and open until late in the evening. Curry dishes and other meals in western style restaurants, while seafood restaurants serve fresh fish prepared in the Chinese style. For western food, head to the shopping malls, where you will usually find a large food court with a number of well known fast food restaurants.

Here is a selection of the numerous dishes you will find on your travels in Malaysia:

Nasi lemak – the most common Malaysian breakfast dish consists rice cooked in light coconut milk with anchovies, peanuts, a slice of cucumber and a little chilli.

Rendang – usually made with beef, this dry curry dish consists of stewed meat in a spicy curry paste.  

Chilli crab – a whole crab is covered with a generous amount of sticky, strong chilli sauce.

Laksa – this dish varies from place to place but is basically a coconut both with seafood or chicken.  

Bak chor mee – this noodle dish is cooked in a chilli-based sauce with minced pork, fried anchovies, vegetables and mushrooms.

Popiah – these delicious spring rolls can be either fried or raw. Filled with boiled turnips, fried tofu, fried shallots and garlic, chopped omelette, chopped stir fried long beans, there is usually a sweet chilli sauce to dip them in.  

Hainanese chicken rice – usually found on street stalls, this steamed chicken dish is served with special gently spiced rice and tasty ginger.

Bubur cha-cha – a traditional Malay desert with cubed yam, sweet potato and sago added to coconut milk soup.

Kuih – this sweet desert is made with coconut milk, coconut flesh and either glutinous rice or tapioca. It is often made into cute and colourful designs.

Avoid drinking tap water and drinks with ice in Malaysia. Bottled water is cheap and easy to find.  

Coffee – known as kopi – and tea – teh – are both popular and tasty drinks in Malaysia as well as a local variation known as teh tarik. Tea and coffee usually comes hot, with condensed milk to sweeten it. If you don’t want milk ask for teh o, while teh ais will get you iced milky tea.
Also popular is a drink known as kopi tongkat ali ginseng, which is a mixture of coffee, a local aphrodisiacal root and ginseng served with condensed milk.

Despite being a predominately Muslim country, alcohol is widely available throughout Malaysia. Beer and other alcohol can be bought in bars, restaurants and 7-11 shops. The local brew is tuak, which fermented rice wine that comes in many forms. Usually served lukewarm, tuak is often flavoured with sugar or honey.

Food and Drink in Laos

Food and Drink in Laos
Food and Drink in Laos
Food and Drink in Laos

Food in Laos is similar to northern Thai food, yet with its own unique twist. Rice is as popular here as in the rest of Asia, although in Laos sticky rice known as khao niaow is served instead of long grained rice. Sticky rice comes in bamboo containers and is eaten with your hands, usually dipped in a selection of spicy sauces.

The French influence in Laos can be found in the cuisine and baguettes filled with pâte known as khao jii pat-te are delicious at any time of the day, especially for breakfast served with kaafeh thung – rich and tasty Lao coffee. Lao coffee usually comes with a thick layer of condensed milk at the bottom, or black – kaafeh dam.

International food is widely available in tourist towns and in Vientiane, the country’s capital, where you will also find a great selection of gourmet French restaurants.

Here is a selection of popular Lao dishes to get your taste buds tingling.

Laap – the national dish, an extremely spicy salad made from minced meat, herbs, spices, lime juice and a LOT of chilli. This dish sometimes uses raw meat.

Tam maak hung – know as som tam in Thailand, this is fresh, spicy grated papaya salad, where the flavours are pounded with a mortar and pestle to combine them.

Foe – Vietnamese noodles, often served as a snack or at breakfast time.

Khai phaan – this Mekhong River weed is served in Luang Prabang as a delicious side dish.

Padeck – fish preserved with salt and stored for anything up to three years. Padeck is usually eaten with sticky rice.

Sticky Rice with Mango

Mango and Sticky RiceDo have a go at this rather interesting Thai dessert. It isn’t as dainty as the usual Thai sweets one is familiar with, and quite unusually, it can be more filling than the entire meal. And if one knew just how tasty Sticky Rice with Mango is, one would surely have to leave room for dessert.

What is most curious is the combination of a staple food, rice, together with mango, a Thai tropical fruit, to create this delicious sweet dish.

This popular dessert is served as a large clump of sticky rice, with a sprinkling of yellow beans known as Mung beans. By the side of the plate are sliced chunks of ripe mangoes, to be eaten as an accompaniment to the rice. This dish comes with a small saucer of seasoned coconut milk that is poured over the sticky rice as a rich and so creamy topping.

The sticky rice is steamed with the leaves of a particular plant (Pandan) which imparts a characteristic but lovely fragrance. It has a tinge of sweet since the rice is boiled with some sugar. This coupled with the rich salty, creamy coconut milk, allows for the contrast of tastes which makes Thai food so unique.

And yet another coconut goodie!

Yet another coconut goodieCoconut and its derivatives are used in many aspects of Asian cooking, and this is no exception in Thai foods. Coconut-based foods include coconut rice, curries which use coconut as a milky base for the chillis, fragrant coconut oil, desserts and drinks.

The creative ways in which coconut is used for cooking never fail to amaze. I had ordered a ‘coconut juice’ one night during dinner. Expecting a cool glass of cloudy coconut water, I was surprised when I was brought a glass of thick, milk-white liquid. What I tasted impressed me so much I felt the recipe ought to be shared.

Crack a young coconut; pour the coconut water into a blender. Use a spoon to scrape the tender white flesh from the inside walls of the coconut. Place some scraping into the blender. You may add sweetened condensed milk for a sweeter, creamier drink. Blend the mixture thoroughly with some ice into a smooth thick drink.

Very simple to procure, elegant to create and excellent for the palate!