Must-try dishes when visiting Malaysia

laksa

If Vietnam has pho, considered its "national dish," then Malaysia has assam laksa – a signature fish soup. In 2019, this amazing dish was ranked 7th on CNN Travel's list of the 50 most delicious foods in the world .

Assam laksa, with its main ingredient being a broth made from mackerel or herring, has a sour, spicy, and sweet flavor. The sourness comes from assam (tamarind). The sweetness is distinctly felt from the fish meat, while the spiciness comes from ginger and fresh chilies. Another indispensable ingredient is laifun (rice noodles), thick, chewy noodles made from rice flour and tapioca starch. When the broth is poured over the rice noodles, chopped boiled fish, onions, chilies, ginger, pineapple, mint leaves, roasted peanuts, and other ingredients are added, creating an unforgettable rich flavor.

Traditionally, a bowl of assam laksa is served with hae ko, a dark and pungent fermented shrimp paste. To enjoy it, diners should start by tasting the soup, then gradually add hae ko until it suits their taste.

Nasi lemak

"Nasi lemak," which translates to "fatty rice," is a simple white rice dish made from fragrant rice cooked in coconut milk and pandan leaves. It is served with boiled eggs, peanuts, vegetables, lamb, chicken, or beef curry, seafood, and sambal (chili paste).

Nasi lemak is considered an unofficial national dish and a staple food of the Muslim community in Malaysia. There are two versions of nasi lemak: a simple street version wrapped in banana leaves, making it easy for tourists to enjoy anytime, anywhere. Another version, nasi lemak, is served in restaurants, is more expensive, but essentially contains the same ingredients.

Hokkien mee

Hokkien mee (or Fujian noodles) is a popular dish in Malaysia, especially in Penang, originating from the Fujianese community (China). It's made with thick, yellow noodles stir-fried in a rich soy sauce with a generous combination of pork, shrimp, and squid. Additionally, sambal (spicy chili paste) is added to prevent it from being too rich and to warm the body on chilly days. While there are many variations of hokkien mee, the majority believe the Chinese community in Penang holds the secret to making the best version.

Source: https://hanoimoi.vn/nhung-mon-an-phai-thu-khi-den-malaysia-696594.html