APPETIZER

Crab and Corn Fritter Curry clams Curry-flavored

Corn and Crab Fritter that is crispy clam is a popular Malaysian
on the outside and soft on the street food—delicious, spicy,
inside. Fritter that is sweet and and addictive fresh,
salty at the same time, deep-fried succulent, and briny clams
to perfection. It's good to enjoy on are cooked with curry
its own or dipped with any type of powder and seasonings, and
sauce. then grilled on a flat griddle.

Kuih cara berlauk. This Malaysian kuih is a bite-sized treat consisting of savory
cakes topped with minced meat. They are traditionally prepared in specialized
round or flower-shaped molds, and while they are baking, they are topped with
a filling that usually incorporates sautéed minced meat, shallots or onions, and
occasionally shrimps.

Pie tee is a dish consisting

Yee sang. Usually consumed
of a thin pastry—shaped as
during the Chinese New Year
a cup— filled with various celebrations, yusheng is a
sliced vegetables such as tasty salad made with slices
bamboo shoots, turnips, of raw fish and shredded
and carrots. vegetables which are
seasoned with spices and
SALAD
 Ulam is a term that denotes different Malaysian-style salads
that are typically prepared with a variety of fresh herbs and
vegetables such as betel leaves, cucumbers, or banana
blossom, but they can also incorporate shoots, roots, seeds,
and fruits.

Malaysian kerabu dishes typically denote various combinations of fresh

vegetables and zesty dressings that are usually served alongside rice.
The dish can include different vegetables and fruits such as cucumbers,
bean sprouts, mangos, shallots, winged beans, (four-angled beans),
coconut, bamboo shoots, and peppers, while common additions include
shrimps, fish flakes, pork skin, and chicken feet.

Usually consumed during the Chinese New Year celebrations, yusheng

is a tasty salad made with slices of raw fish and shredded vegetables
which are seasoned with spices and various toppings such as peanuts
and sesame seeds. The dish is additionally flavored with yusheng
sauce, most commonly consisting of plum sauce and sesame oil.
 Malaysian Mango Salad is a super easy and healthy salad where ripe
mango is the star ingredient.
Malaysian style Mango Salad is spicy, sweet, and tangy, all at the same
time. Make it in summer when fresh ripe mangoes are in season.

Kerabu Timun (Spicy Cucumber Salad) is a spicy and tangy

Malaysian cucumber salad. It is usually eaten during a meal
with steamed rice like a side dish or a palate cleanser. This
particular concoction is a favorite among the Malays and
Nyonyas.
SOUP
 Bihun sup is a traditional noodle soup originating from Malaysia. The
dish consists of beef broth, rice vermicelli noodles, and sambal chili
paste. The broth is usually made with a combination of beef, ginger,
garlic, shallots, cloves, star anise, cinnamon, and salt.

Penang version of the dish known as Hokkien mee is significantly

different from the varieties that can be found in other parts of
Malaysia and Singapore. Often referred as prawn mee, the dish
consists of a broth that is flavored with prawns and pork ribs, and
which comes topped with ingredients such as sliced pork, rice and
wheat noodles, bean sprouts, prawns, kangkong (water spinach),
fried shallots, and boiled eggs.

The perfect blend of spicy, sweet, savory, and umami flavors,

penang laksa is a popular Malaysian street food, originating from the
north-western state of Penang. This hearty noodle soup is made
with poached mackerel (or sardines), tamarind, lemongrass, and
chili peppers as the base ingredients.
 Closely related to other laksa varieties, Sarawak laksa is
characterized by a subtle, mild flavor. Consisting of a flavorful
chicken or shrimp-based broth that is seasoned with thick laksa
paste, which sometimes includes more than twenty different
ingredients, the soup is accompanied by vermicelli noodles,
shredded omelet, cooked prawns, and shredded chicken.

Although it is hard to trace its exact origin, this hearty

noodle dish is believed to be a classic fusion of Chinese
and Malaysian culinary traditions. The dish usually
consists of hand-pulled noodles that are served in broth,
usually accompanied by leafy green vegetables, minced
pork, and mushrooms.
MAIN COURSE
 Char kuey teow-is one of the most popular street dishes in Malaysia and
Singapore. Despite numerous regional varieties, it is usually made with flat
rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese
sausage. All the ingredients are usually fried and coated in soy sauce, while
some versions also incorporate shrimp paste, garlic, fried pork lard, and
sometimes even yellow wheat noodles.

Satay-A traditional Asian food dish which consists of preparing

cubed meat or vegetables that are marinated, placed on a
skewers (bamboo sticks), and then grilled, broiled or roasted on
an open fire. Meats such as chicken, beef, lamb, pork, fish, or
shellfish are commonly used as the main ingredient.

Laksa-is a spicy noodle dish popular in Southeast Asia. Laksa consists of

various types of noodles, most commonly thick rice noodles, with
toppings such as chicken, prawn or fish. Most variations of laksa are
prepared with a rich and spicy coconut soup or a broth seasoned with
sour asam
 Mie Goreng-is an Indonesian noodle dish that's
also found in Malaysia and other parts of South
East Asia. With a sticky, savoury sweet sauce,
noodles are tossed with chicken, prawns,
vegetables and signature egg ribbons.

Hokkien mee-refers to a dish of egg noodles and

rice noodles stir-fried with egg, slices of pork,
prawns and squid. The key to the dish is copious
quantities of an aromatic broth made from prawns
and pork bones, slowly simmered for many hours.
DESSERTS
 Ais kacang-literally meaning "bean ice", also commonly
known as ABC, is a Malaysian dessert which is common in
Malaysia, Singapore and Brunei. Traditionally, an ice
shaving machine is used to churn out the shaved ice used
in the dessert, originally hand cranked but now more often
motorised.

Cendol - is an iced sweet dessert that contains droplets of green

rice flour jelly, coconut milk and palm sugar syrup. It is commonly
found in Southeast Asia and is popular in Indonesia, Malaysia,
Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore,
and Myanmar.

Bubur cha cha- also spelled as bubur cha-cha or dubo jiajie, is a

Betawi and Malay dessert and breakfast dish in Indonesian cuisine,
Malaysian cuisine, Singaporean cuisine and Phuket cuisine
prepared using pearled sago, sweet potatoes, yams, bananas,
coconut milk, pandan leaves, sugar and salt.
 Bubur ketan hitam- bubur pulut hitam or bubur injun is
an Indonesian sweet dessert made from black
glutinous rice porridge with coconut milk and palm
sugar or cane sugar. The black glutinous rice are
boiled until soft, and sugar and coconut milk are
added.

Tang yuan- is a type of sweet soup made with

glutinous rice balls served in a hot ginger- and
pandan-infused syrup. The balls can be made
in different sizes and colors and can be filled
or unfilled
DRINKS
 Barley Juice – Popular Malaysian Drink
Barley juice is a popular drink in Malaysia, made from barley
and water. It is said to be healthy and refreshing and is often
drunk by athletes and people who are looking to improve their
health. The exact recipe for barley juice varies depending on
the region, but it typically includes sugar, lemon juice, and salt.

Air Bandung – Rose Syrup Milk Drink

What we especially liked about air bandung was it’s smooth taste.
Despite the fluorescent pink color, it did not taste chemically. In
Malaysia, sirap bandung is served at Malay hawker centers or
mamak food stalls. In the Malay language, sirap refers to the rose
syrup and bandung means to combine or pair together.

nutmeg juice Malaysia

The juice is light and fruity and tastes nothing like the spice. It is served with ice and
is very refreshing. Nutmeg trees were cultivated in Penang in the late 18th century
by the British, as a way of expanding the spice trade business. In Penang, nutmeg
juice is available everywhere. From coffee shops to hawker centers and food stalls,
you are never far from a refreshing glass of nutmeg juice.
 Water Chestnut Juice – Refreshing Malay Drink
This drink is made from raw Chinese water chestnut, which is
actually a vegetable. This vegetable has brown skin on the outside
and a white watery crunchy filling on the inside. Water chestnut is a
very popular ingredient in Chinese cuisine. It is known to be very
healthy with its low fat, high potassium content, and gluten-free
properties. The drink is light brown in color. We found it very
refreshing and slightly sweet.

Teh Tarik – Pulled Tea – The National Drink of Malaysia

Teh tarik is a drink made by cooling a brew of hot tea and milk
through the process of pouring and “pulling” it between two
cups or mugs to create a rich, frothy drink. The drink's name
means “pulled tea” in Malay, a reference to how it is made.