Teh Tarik/”Pulled Tea”• A hot Malaysian tea beverage which can be commonly found in restaurants, outdoor stalls and kopitiams in Malaysia.• Its name is derived from the pouring process of "pulling" the drink during preparation.• It is made from black tea and condensed milk.
How to prepare Teh Tarik?• The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top.• This process cools the process fluid (tea) to optimal drinking temperatures, and helps to thoroughly mix the tea with the condensed milk.• It is also done to give the tea a better flavour.
• Nasi Lemak is the national dish of Malaysia.• It is cooked in coconut milk, with pandan leaves and even ginger or a stalk of lemon grass.• The rice is usually eaten together with anchovies fried till golden brown, crispy cucumber slices, roasted peanuts, half boiled egg and chilli paste known as sambal.
Ais Kacang Ais kacang is a Malaysian dessert. A special ice machine is used to make the ice. A lot of ingredients has been put to enhance the flavour of Ais kacang. Some of them are red beans and peanuts. A final topping of condensed milk or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup
Cendol It is pronounced as (/ˈtʃɛndɒl/). The basic ingredients are coconut milk, jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn might also be included.
Ice cream Malaysia This ice cream has a unique shape which is cylindrical and it is coated with plastic. Unlike the other ice creams that we lick, we have to bite the tip of the plastic before we can suck this ice cream. Besides, this ice cream is known as “ice without cream” since it does not contain any dairy or cream indeed.
Moon cake It is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. Typical mooncakes are round or rectangular pastries. A thick filling usually made from lotus seed paste is surrounded by a crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by Chinese tea.
Mamak’s Fried Noodle It is a Malaysian style fried spicy noodle or famously known as mee goreng mamak. Sour, spicy, sweet, an d tangy come through in this cuisine. It is really delicious. Yummy!
Yong Tau Foo
Yong tau foo is contains a variedselection of food items including fishballs, crabsticks, cuttlefish, lettuce, ladies fingers, chilies, and various forms offresh products of seafood commonin Chinese cuisine. To prepare thedish, steamed rice-flour roll (similar tothat used for chee cheong fun) and avegetable called kangkong are boiled toheat and soften them. The food itemsare drained and eaten with sprinkledtoasted sesame seeds and chilli sauce.
• Eating Yee Sang in Malaysia and Singapore is a tradition for every Chinese New Year.• It usually consists of strips of raw fish mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients• Half the fun in eating Yee Sang is by a communal tossing of the salad with chopsticks. The action of tossing is known as Lo Hei which symbolizes increasing prosperity, abundance and vigor.
Karipap/ Curry Puff It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack. A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam.
• It is made from rice that has been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling.
Sambal Belacan Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional).