Malaysian food, commonly known as Malaysian food, has a heavy taste and has always been famous for its spicy taste, and there are many kinds of seasonings. The sauce is mainly coconut juice, curry and pepper, which is spicy and fragrant, stimulating and enjoyable. Bright colors and rich flavors are two unique features of Malaysian cuisine, and the combination of spices and fruits and vegetables is a fascinating magic. All kinds of spicy Malay cuisine are full of color, flavor and variety. When everyone loves Satay, there are curry rice (Nasi Lemek), curry beef (Rendang), fried bread (Roti Canai), Lisa (Laksa), chicken rice (Chinchen rice), all kinds of fried noodles (fried noodles), as well as home-cooked fried chicken, fried fish and fried with curry beef and Malay flavors. The staple food of Malaysian cuisine is rice, and Malays are mostly Muslims, so Malaysian cuisine mostly uses chicken, mutton and fish instead of pork. The main course is "bak Kut teh", which Malays can eat as long as they have it. Their home cooking includes fried chicken, fried fish, curry beef, crayfish platter and other common Malay seafood. Meat with vegetables, seasoned with red pepper or eaten with curry rice is the most common meal in Malaysia. Tasting rich Malaysian cuisine is like counting its rich historical origins. In the exchanges with Indian, Arabian, Portuguese, China and other countries, Malaysia has formed the characteristics of multi-ethnic food culture. Spicy Indian food, Eurasian food combining Chinese and Western food, Portuguese food with Mediterranean flavor, China Minnan food, Cantonese dim sum and Chaozhou food are all the sources of extracting the essence of malaysian cuisine. Whether it is dinner, snacks or desserts, in addition to unique flavor, you can also get exquisite cooking and see the truth of the materials. Malaysian cuisine has always been famous for its seasoning art. There are countless Malay spices, and the most commonly used spices in dishes are: blueberry, stone ancient seeds, coconut milk, orange leaves, medlar, citronella, turmeric, vanilla and so on. The spice kingdom not only produces all kinds of spices, but also applies its own spices to food cooking to cook a series of appetizing and beautiful dishes. Whether it is to add color, flavor or taste, spices bring diversified new tastes to Malaysian cuisine. It can be said that "spice" plays the role of a makeup artist in Malaysia. Various spices and seasonings, such as pepper, cardamom, cinnamon, cloves, etc. , used by Malay chefs to the fullest. Whether the food is delicious or not depends on whether the seasoning is properly matched. Sometimes the dazzling array of ingredients even steals the limelight of the main course and becomes the favorite of gourmets. The "Asian ginseng sauce" mixed with onion, red pepper and fish and shrimp sauce and seasoned with lime juice can best stimulate the delicious barbecue food and fried fish. Sauce seasoned with pepper and rich curry is the best supporting role of Malay snack "Satay kebabs". If you can dip a little peanut butter in front of the entrance, it will taste fragrant and spicy. Throughout the world famous dishes, Malaysian cuisine can be said to be the perfect combination of spices and fruits and vegetables. Bak-gu-cha is the most popular snack in Malaysia, and it tastes a little medicinal. This is fermented with shrimp, and then boiled with tea bags filled with spices such as pepper, star anise, angelica, tea and pepper. After cooking, add garlic, drink soup, and soak red pepper in a small dish of sauce, which is delicious and nutritious. Lemon fish is steamed with fresh bass, topped with lemon juice, coriander stalks, garlic, pepper and so on. It tastes sour, sweet and spicy, which is very special. People who like Chili peppers can order more and more, an Indonesian Malay vegetable salad. Mix cucumber, cabbage, dried bean curd, bean sprouts and eggs together, add peanut coconut milk sauce and a little fried shrimp, and eat cold dishes, which is refreshing and delicious. Shrimp with cereal is a must-have snack for Southeast Asian tourists. Stir-fried cereal with shredded eggs, and then add curry leaves, which has a strong Malay flavor, because Malays like curry leaves best. Speaking of food culture, real Malaysian cuisine has another artistic conception. I once saw a Malaysian dish called "Heart", which was marked: "There are many things in the heart, and there are many things in the heart, all of which are squid's worries". Isn't it interesting? But when it comes to spicy Malay cuisine, shrimp noodles are the first choice. With delicious shrimp juice as the soup base and oil noodles, the fresh shrimp is full of sweetness. Add fresh orange spicy oil and shrimp oil, and garnish with shredded chicken, broken eggs and bean sprouts, and the delicious shrimp noodles will be served beautifully! The fragrant entrance of nasal spray is transformed into the ultimate taste stimulation of spicy oil, which is addictive! Badong beef is another famous dish with curry as the main seasoning. Stir-fry onion and curry in a hot oil pan, then add beef pieces, citronella, orange leaves, turmeric leaves, salt and sugar, then add coconut juice and cook slowly until the beef is cooked. Garnish with chopped green or red peppers before serving. The "Badong beef" with fragrant teeth and cheeks is really delicious. There are also curry chicken, Hainan chicken rice, baked shrimp with coconut milk, glutinous rice rolls with banana leaves, curry fish heads, banana rice, fish cakes, lesha, Indian fried noodles, sour, sweet and spicy foods, all of which are delicious, and they are good at color matching with vegetables such as green peppers, hot peppers and lentils, making Malay cuisine more bright and attractive. Coconut juice is the main beverage, because Malaysia is dominated by Hui people, while Muslims ban alcohol. However, Malaysian domestic beer has always been well received. If you want this kind of beer, you must make it clear to the store, because there are many imported beer brands. Malaysian domestic coffee tastes good, too. This kind of coffee is unfiltered and has a strong color, but it tastes very light and fragrant, just like the taste of mixed coffee with wheat and tea. Dessert after a meal is the best ending of a perfect meal, and dessert in Malaysian cuisine is a must-eat snack after a meal. Chendol is an ice product similar to vermicelli. Green vermicelli made of mung beans, with big red bean, syrup, ice stalls and Malay-rich desserts, is very popular. As for Malay cake, Melaleuca cake and banana pancake, they can be used as snacks or snacks, and the sweetness of the entrance is the most memorable. The most famous ice product is Momo Za. When you hear this sound, can you immediately associate it with Latin dance music in South America? Mixed taro, sweet potato, coconut milk, boiled with "Bandan" leaves, thick coconut fragrance, sweet but not greasy ingredients and broken cold entrance, delicious to cross the ocean, even the dessert house on the streets of Nanjing has this dessert. The improved version of "Momoza" in Nanjing added more contents: sago, pineapple and other fruit slices, as well as strawberry jam and orange jam, which turned "Momoza" into rainbow ice with bright colors and more Nanyang flavor. After dinner, there are all kinds of sweet southern fruits, such as oranges, bananas, pineapples and watermelons. There are also seasonal fruits, such as durian and kiwifruit. After eating this meal, I will definitely linger.