Take a Malaysia shore excursion, you can get a glimpse of the tropical paradise in the heart of Southeast Asia features the harmonious combination of plenty of ethnics, cultures and religions. Thanks to this, Malaysian cuisine is a subtle blend of different flavors of Malaysian, Chinese, Indian and Nyonya communities. This resulted in a symphony of flavors that enables Malaysian cuisine to become especially complex and diverse. Almost all Malaysian dishes whose tastes are spiciness, fat and a hint of sweetness impart distinctive flavors in combination with attractive colors. The most striking characteristic is the use of natural ingredients with various colors from fresh fruits.
The list below would provide valuable information on must-try dishes when going on a Malaysian shore excursion.
Apam balik
A pancake-style snack wedded with the compact package of an omelet and then stuffed with more than a sufficient amount of sugar, peanuts and the occasional sprinkle of corn
Mee goreng mamak
The combination of yellow noodles, beef or chicken, shrimp, soy sauce, veggies, eggs and a bit of chili
Ayam percik
Barbecued chicken slathered in spicy chili, garlic and ginger sauce mixed with coconut milk
Nasi lemak
Rice cooked in coconut milk
Nasi Dagang
Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles
Bakuteh
Fatty pork ribs simmered in a broth of herbs and spices for as long as possible
Hokkien Mee
Thick yellow noodles braised in thick dark soy sauce with pork, squid, fish-cake and cabbage as the main ingredients and cubes of crispy fried pork lard as garnishing
Charsiew Rice
The pork, typically a shoulder cut seasoned with a mixture of honey, five-spice powder, fermented tofu, dark soy sauce and possibly hoisin sauce
Rojak
A fried dough fritter with fruits and veggies
Gulai ayam kampung
Chicken curry in which traditional herbs and potatoes are tossed
