Speaking of bak Kut teh, you may think it is a kind of tea, but in fact, this kind of "tea" is not another kind of "tea". It is a famous medicinal soup for ribs in Malaysia. Lycium barbarum, astragalus root, codonopsis pilosula and many other medicinal materials are put together, which has the function of eliminating dampness and removing fire. In the hot and humid climate of Southeast Asia, everyone cannot live without it. It is said that if Malays leave their hometown, they will take away the medicinal materials used to stew Baku Ku Tea, so that they can also drink Baku Ku Tea when they go out. Although there are more than a dozen medicinal materials, the soup can't taste any medicinal materials, but it is a refreshing and full of meat. Authentic eating with a cool iced drink is highly recommended.
Curry fish head
This is a very famous representative dish in Malaysia. The fish head must be sea fish, and the curry is red curry. Malaysian curry is very different from Indian curry. Indian curry is spicy and exciting, and the meat made is rarely delicious. Malay curry is different. A lot of coconut milk was added, which greatly reduced the spicy taste. The entrance is very mild and rich, very tasty. People who know how to eat will directly pour rice into curry and have a good time. By the way, don't miss the meat on your cheeks when eating fish heads.
Lysa
Lesha existed only after China people arrived in Malaysia, but it has a history of more than 300 years. Lesha sauce can be used not only to make rice noodle soup, but also to stir-fry beef or chicken. The salad sauce used here is a very famous time-honored brand from Borneo Peninsula in East Malaysia. Not only must it be made by hand, but even the fire for frying must be burned with wood. When cooking, add coconut milk and cook for more than 2 hours. In the meantime, the whole room can smell its fragrance.
abstain from eating meat
You can find vegetarian restaurants in China all over Malaysia, or find fragrant vegetarian dishes in Banana Leaf Restaurant in southern India, and you will experience a unique dining experience. The way of grabbing food by hand and putting it on banana leaves is quite attractive to foreign tourists.
snack
Fast food is also fast food. You can find this kind of American fast food in every city, including KFC fried chicken, McDonald's and A &；; W and Pizza Hut and so on.
International food
In Malaysia, you can also enjoy different flavors of food from all over the world, especially in international hotels in big cities and downtown areas. You can enjoy western-style, Japanese-style, Korean-style, Thai-style, French-style, Italian-style, Lebanese-style and even Spanish-style food.
dessert
Desserts mainly include Cek Mek Molek, Buah Melaka, Tepong Pelita, Kuih Lapis, Aiskacang, Cendo, Sago Gula Melaka, Len Chee Kang, etc. This is a very famous dessert in Malaysia. Most of it is made of sugar, eggs, flour, glutinous rice and coconut milk. Especially snacks eaten during Ramadan can be bought in restaurants and stalls outside.
snack
Some tourists may be influenced by living in China, so they feel uneasy about eating at roadside stalls. But if the booth is clean, it is safe for you to eat on the roadside. Snacks are made on the spot, so keep them fresh. Food stalls offer a variety of choices, such as dry noodles, soup, fried rice and various seafood.
Now I'd like to recommend a good place to eat snacks in Kuala Lumpur: first of all, there is a distinctive central market on the Klang River in the city center. This is an old building with typical Malay style. The second floor of the market is dominated by restaurants, including Malay snacks, Indian restaurants, Thai snacks and western restaurants. And restaurants that serve famous Chinese food. Secondly, in the night market in Kuala Lumpur, square tables are filled on the squares, inner streets and sidewalks at night. Some sell Malay "Satay", fried pancakes and potato chips, some sell Indian curry rice and Singapore fried rice, some sell American KFC fried chicken and German hamburger, and some sell China Chaozhou Jujube, Hainan Chicken Rice, square noodles, Fujian fried noodles and Shanghai spring rolls. These foods have two characteristics: first, they are spicy. Whether they are eaten or drunk, they are all served with fresh or dried peppers, Chili powder, Chili oil and Chili juice as seasonings; Second, each booth did not compete for customers. Customers can choose food at will. As long as you give the order, the food will be delivered to you everywhere, and the shopkeeper will collect the money separately when checking out.
In Kuala Lumpur, there is a kind of snack that you must try, that is, a Chinese snack with a long reputation in Southeast Asia. Baku-bone tea. This kind of bak Kut teh is made of tea, Chinese herbal medicine and ribs as the main raw materials, with salt, soy sauce, pepper, monosodium glutamate and so on. It is cooked in the pot for a long time until the smell of tea and Chinese herbal medicine permeates the ribs, and then it can be served. The bak Kut teh on the table should be made of fresh pork chops, famous China teas such as Baolong and Tieguanyin, and Chinese herbal medicines such as Lycium barbarum, Angelica sinensis, Astragalus membranaceus and yam. With proper ingredients and cooking, it tastes fragrant and tender and has a unique flavor. When China tourists arrive in kuala Lumpur, don't forget to taste Baku Ku tea.
seafood
Because Malaysia is surrounded by the sea, there are abundant seafood there, such as fish, Shi Ming, cuttlefish, lobster and crab.
Eating seafood in Malaysia is a good enjoyment, because all seafood is fresh and delicious.
Recommend two good places to eat seafood: one is Kota Baru. In addition to the charming beaches, seafood is also varied, delicious and cheap. The most mouth-watering thing is the South China Sea lobster, which is big and fat, each weighing about a catty, and its meat is tender and sweet. Whether it is steamed, braised or peeled, steamed or fried, you can never get tired of eating it. The second is the famous Port Klang. Port Klang is only 45 kilometers from Kuala Lumpur. This is a famous fishing port. The local fish, shrimp, crab and shark fin are not only abundant, but also cheap. There are several famous seafood restaurants in Port Klang. Every day, customers come in an endless stream and the business is very hot. Steamed crabs here are the most famous, because the crabs in Klang Port are big and plump, with thick meat and full crab paste. Almost every crab weighs no less than half a catty, and they are energetic and very fresh. Most cooking methods are mainly stewing and steaming. After cleaning the live crabs, fill them with sorghum or rice wine, then add some ginger, onion, shredded pepper and local condiments, and then steam them in a covered pot for about 10 minutes before eating. When the crab shell is opened, the paste is full of meat and fat, full of color and flavor, and everyone is salivating. Fried shrimp in Bayi Port is also a favorite dish of diners. Generally, fresh prawns are selected, washed, dipped in fried powder and quickly fried in an oil pan. When they are about 90% mature, they can be served. Their taste is delicious beyond words. In addition, steamed pomfret, sashimi and shark's fin there are also first-class in China.
The nest of edible swift
In Malaysia, bird's nest is mainly produced in Nia Cave National Park in Sarawak, East Malaysia. Speaking of bird's nest, people all know that it is a tonic. Compendium of Materia Medica says that bird's nest is "sweet and light in taste, nourishing lung and yin, resolving phlegm and relieving cough, tonifying points and clearing away heat, and it is a holy medicine for conditioning fatigue". Legend has it that Zheng He, the eunuch of Sanbao, brought some bird's nests to the emperor. According to reports, gathering bird's nest has certain seasonality. September to April is the breeding season for swallows, and gathering is prohibited. Donations can only be collected before the swallow lays eggs and when the swallow grows up. It is stipulated that only two harvests are allowed each year. Collecting bird's nest is a hard and dangerous job. The cliff is as high as 100 meters. Collectors working high above the bamboo ladder will be shattered if they are not careful. The collected bird's nest must be processed before being sold as a finished product. Bird's nest can be divided into three categories: red "blood swallow", white "lawsuit" and black "hairy swallow". Blood swallow is dyed with Dongyan's blood, so it is especially nourishing. Swallow is the first nest in Dong Yan every year. The worst quality is Mao Yan, which contains many impurities. The best bird's nest is $200 per kilogram, and the worst is $20 per kilogram. If you can witness the gathering of bird's nest with your own eyes and taste the rare bird's nest produced here, you will definitely leave a good memory.
Tropical fruit with unique flavor
Because Malaysia is located in the tropics, the hydrothermal conditions are very good, so it is rich in fruits. In Malaysia, all the year round.
You can eat all kinds of tropical fruits. If you want to buy fresh fruit in Malaysia, go to farmers' markets and night markets, which are the best places to buy. Here are some tropical fruits with unique flavors.
Durian: The local people call durian "the king of all kinds of fruits". Durian is rich in flavor, with many shells and thorns, thick pulp and high price, but its delicious taste is irresistible. You must try.
Durian is native to Malaysia, and the durian in Penang is the best. This kind of fruit smells like stinky tofu in China, but it tastes delicious. Malays like durian. Durian is very expensive and must be eaten, so there is a saying that "take off the veil for durian", which is a great determination. It is said that some people are addicted to eating durian and even go bankrupt. Every season when durian is fragrant, people will help the old and take care of the young, and the whole family will go out to buy durian. There are hundreds of varieties of durian, including "Zhenlihuang", "Hulu" and "Bao Kun".
Mango: You can find many kinds of mangoes in Malaysia. The most famous mango is Banana Island, which is very famous in Southeast Asia. Its characteristic is that the pulp is not eaten by insects. The flesh is sweet and sour, the taste is fragrant, and each has its own advantages. Mango is golden yellow. When the mango harvest season comes, tourists flock to it. Don't you want to try?
Papaya: Papaya is a delicious fruit. When eating, cut it in half and have a little lemon juice for breakfast. It tastes very good.
Pomelo: Pomelo is about the size of melon and is the largest citrus fruit. It is said that the grapefruit produced by Ipoh has the best quality. Grapefruit is very abundant in February every year, which also happens to be the Lunar New Year, so grapefruit is often used as a gift.
Pineapple: If you are in Johor, don't forget to try the pineapple. Johor is known as the "pineapple state" and is rich in excellent varieties of pineapples.
Carambola: A sweet and juicy fruit. There are many kinds, which are abundant in Perak. Its basic shape crosses like a star, and people call it "carambola"-an attractive name. According to modern medical research, carambola has the functions of lowering blood pressure and preventing cardiovascular diseases.
Rambutan: The skin of the fruit is covered with short red and yellow hairs, which is as big as kiwi fruit and tastes like litchi.
Watermelon: Watermelon is the best fruit to quench thirst in hot weather. It can be seen almost everywhere in China, so I don't need to introduce it.
Jambu Air: This is a small bell-shaped fruit with pink skin, which can best quench your thirst in a hot afternoon.
Guava: If you are in Perak, you must try the most famous guava in Bido. It is rich in vitamin C and its pulp is crisp and chewy, so it is one of the most popular fruits in the local area. Sprinkle with sweet and sour seasoning to taste better.
Dooku: It's a seasonal fruit with a golden brown skin the size of a golf ball. It can be eaten from August to September, but the seeds taste bitter.
Kiku: The fruit is as big as kiwi fruit, and the flesh is sweet and brown, which is suitable for fruit salad.
Mangosteen: The fruit is as big as an orange, with thick purple skin and pure white pulp. It is also a seasonal fruit, and the production season is from 10 to March.
Coconut: A common tropical fruit. It is characterized by jelly-like pulp and mellow and sweet coconut juice.
Banana: A common fruit. But it is the third most important fruit in Malaysia after pineapple and durian. There are many varieties, mainly Pisang mas, Pisang tanduk, Pisang rastali and Pisang raja.