One of the best things about eating in Malaysia is the different kuih available–literally means “cake” but comes in different shapes, forms, textures and could be sweet or savory. Sold by street vendors, hawkers, peddlers and also available in specialty kuih shops, kuih is very popular as a light snack and can be eaten anytime of the day. I underlined…
My breakfast this morning–Nasi Lemak or Malaysian Coconut Milk Rice. Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices. This pack of banana leaf-wrapped Nasi Lemak is fiery and very…
I have written about Yong Tow Foo a couple of times here and here but here is the real stuff. Foong Foong’s Yong Tow Foo (Yong Tau Fu) is one of the best in Kuala Lumpur (KL), and I hope my pictures do justice to its fame. This is one of the items that I never miss out whenever I…
This is part 2 of my 5-hour layover in Kuala Lumpur International Airport. You can read all about Part 1 here. This is Portuguese baked fish (plus squid and clams), found at the obscure corner of Petaling Street/Chinatown in KL. In my opinion, this is the best baked fish/seafood that I have ever tasted. (I can’t even find similar offerings…
What do you do when you have 5 hours layover in Kuala Lumpur, Malaysia? For me, as a foodie, and a true Malaysian, I hopped on the 28-minute KLIA Ekspres straight into downtown KL for some serious chow. Inflight food? No thanks! I have better grub for my stomach…(more picture after the jump)
I have written about this famed street food/hawker food dish (known locally as Penang Hokkien Mee) a couple of times; you can check out my previous entries here and here. This time I added extra toppings on my prawn noodles with fresh water prawns. In Malaysia, we call this “加料”/”Gar Liew”/”Keh Liao”–which means you pay extra for more toppings…
If you have been reading and following Rasa Malaysia for a while, you would notice that I am not much a carnivore. I prefer seafood, but I do like chicken a lot, especially chicken wings. While most people perceive chicken as boring, I personally think that chicken—with the right recipe and preparation—can be very versatile and delicious. And I feel…
Plump, juicy, succulent, perfectly cooked, soft, smooth, and absolutely DELICIOUS. Prepared with the simplest of ingredients–fermented bean paste (taucheo), ginger, scallion, red chilies–this dish is a gem…
A plate of hot-off-the-wok Penang Char Kuey Teow (fried flat noodles) with shrimp and cockles/bloody clams (circled), with a cup of Kopi-O (dark coffee). For readers who are not familiar with Malaysian street food, Char Kuey Teow is one of the most popular street food in Malaysia. It’s also a much-recommended dish at Malaysian restaurants in the United States. To…
Favorite childhood junk food = satay jellyfish. Ingredients: jellyfish, salt, vegetable, oil, starch, chili. Method of preparation: Eat them as is, or–most deliciously–lightly grill them over charcoal fire, or in the absence of it, over your gas stove…
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