What could be yummier?! The nation’s main ethnic cultures; Malay, Chinese and Indian, have infused their varied tastes and history into international food.  The tantalizing outcomes is a wealthy and flavorsome cuisine that is very simple on the palate.

laksa

  1.  Laksa

In Australia Laksa is interchangeable with Peranakan curry laksa, an orange soup feeling derived from coconut cream and red curry established inventory mostly served with egg yolk, but occasionally you’ll discover vermicelli noodles too blended in.  The other sort of hot laksa in Kuala Lumpur is Asam Laksa, occasionally called Penang Laksa.  This variant is really a dark, pungent, sour soup made with fish and tamarind.  So be sure that you request curry laksa when the fish inventory is not something.

satay-skewers2

  1.  Chicken Satay

Chicken satay sticks grilled by charcoal flames and served with spicy satay sauce, raw pineapple and onion would be an ideal KL street food.

It would be wrong to leave without trying one of Malaysia’s hottest street food.

curry-lamb-potato

  1.  Curry

Malaysian food fans will probably have mopped chicken curry with their roti or perhaps poured curry sauce above their steamed rice, however you can find so many different curries to attempt.  If you are feeling adventuresome, pluck up the courage and purchase fish head curry.  The very long list of components, such as tropical okra (ochre), slow cooked with a bass head, give head-spinning feel, and taste.

roti-canai

  1.  Roti Canai

While conventional roti is a flatbread, fluffy roti canai is made of flour, milk, and ghee and clapped by hands therefore that the bread puffs up.  Best for absorbing curries.

  1.  Beef Rendang

Rendang is a dry curry arising out of West Sumatra.  Coconut lotion, lemongrass, ginger, and galangal provide this a dark beef rendang its own moreish taste and flavor.  Best eaten with steamed rice.

nasi-lemak

  1.  Nasi Lemak

Considered, the national dish of Malaysia, nasi lemak has Malay roots that literally means ‘fatty’ rice — that the rice is soaked in coconut cream and wheat in pandan leaves for additional taste.  The dish generally offers the rice, at around ball in the center surrounded by hot sambal, little-fried anchovies, cucumber, peanuts and boiled egg.  More substantial versions include fried chicken, beef rendang or other curries.

char-kway-teow

  1.  Char Kway Teow

Char kway teow literally translates as “stir-fried rice strips” and is popular in Singapore, Brunei, Indonesia in addition to Malaysia.  The distinctive flavor comes from wok-frying level and fat rice noodles, garlic chives, bean sprouts, prawns, soya sauce within a lot of oil.  The outcome is a uniquely addictive “wok breath”.

  1.  Hai Nam Chicken

Hai Nam poultry is a dish with Chinese roots that is popular across south-east Asia, although notably embraced by Malaysians and Singaporeans.  A tiny complete group dish, it entails fried chicken and utilizing that inventory to cook rice, and this can be served up with all the chicken.  The toppings served with it changes from straightforward black soy to ginger garlic, and red chili sauce.  At times the inventory comes in a little bowl on the side.  

  1.  Pulut Panggang

If you would like to try something different, keep an eye out for pullout panggang.  Translated as “BBQ glutinous rice”, this was once a favorite hawker dish, however, is becoming more difficult to find since it requires a little bit of effort to create.  There’s a couple of measures for such a deceptively simple road food dish; cooking rice in coconut milk, mixing the components, frying coconut, dried legumes, chili and herbs in banana leaves and cooking over coal.  The creaminess of this rice works so nicely with the savory center.  Delicious, if you’re able to discover it!

  1.  Kueh

All these Hokkien/Teochew Chinese desserts finally have a life of their own across south-east Asia, especially Malaysia, Singapore, and Indonesia.  The little, bite-sized morsels are available in all shapes, sizes, and colors, although green pandan is probably most common.  Sticky and gluggy this pasta that is cooked consists of various kinds of flour such as rice flour, tapioca flour and a great deal of sugar.  This can be Malaysian kueh talam, the green pandan base is topped with a white, salty and sweet coconut coating.

Perhaps you have had other delectable treats in KL and want to try the authentic taste of Malaysian Chinese cuisine?  

Visit Satay Ria Malaysian best Chinese Restaurant the best Chinese restaurant Brisbane at Satay Ria Cannon Hill – Store 8 Cannon Central 1145 Wynnum Rd, Cannon Hill, QLD 4170 and Satay Ria Malaysian Chinese Restaurants Fortitude Valley 165 Wickham Street, Fortitude Valley, QLD 4006. You may even take a look at Satay Ria’s website at http://satayria.com.au to check the menu or to make reservations.

Satay Ria Fortitude Valley On-Line Food Delivery via Deliveroo: https://deliveroo.com.au/menu/brisbane/fortitude-valley/satay-ria.