My Top 5 Malaysian Foods

1. Rojak 

Here’s rojak: a plate of cut-up fruit and other ingredients with a bunch of brown-black savory-sweet sauce dumped all over it. This sauce is a mystery to me; all I know is that it has shrimp paste in it. 

Source: Google Image


2. Asam Laksa
 This is assam laksa. The main ingredients are rice noodles in a fishy soup soured with tamarind. The pink things are ginger flowers; the green things are bird’s-eye chilies and cucumber matchsticks.

Source: Google Image

3. Cendol

Cendol refers to the green squiggles, made from flour and stained green with pandan, the leaves of a tropical plant that taste sort of like vanilla. The cendol, along with red beans, float in a soup of santan, coconut milk, and palm sugar. The soup is ladled over a big lump of ice, and condensed milk goes all over that. It’s served with a spoon but the spoon is unnecessary.

Source: Google Image

4. Apam Balik

Apam balik is a sticky rice-flour pancake with creamed corn inside. This vendor at Tan Jetty spoons corn straight from the can into the cooking batter—eggy and fluffy—then deftly extricates the whole thing and folds it over like a loose taco, a shape that makes it possible to get both crispy edge and sticky interior in a single bite.

Source: Google Image