Malaysian food, commonly known as Malaysian food, has a strong taste and has always been famous for its spicy flavor, and there are many kinds of spices. The sauces are mainly coconut juice, curry and pepper, which are spicy, fragrant, exciting and enjoyable. Bright colors and rich tastes are two unique features of Malaysian cuisine, and the combination of spices and fruits and vegetables is a charming magic. All kinds of spicy Malay food are full of color, flavor and variety. When everyone likes Satay, curry rice (Nasi Lemek), curry beef, 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 curry beef-Malay-style frying. 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 appetizer is "bak Kut teh", which Malays can eat as long as they have bak Kut teh. Their home cooking includes fried chicken, fried fish and curry beef, as well as common Malay seafood such as crayfish platter. Meat with vegetables, seasoned with pepper or curry rice is the most common meal in Malaysia. Tasting rich Malaysian cuisine is like counting its rich historical origins. In the contacts with Indian, Arabian, Portuguese, China and other countries, Malaysian food culture with multi-ethnic characteristics has been formed. Spicy Indian cuisine, Eurasian cuisine combining Chinese and Western cuisine, Portuguese cuisine with Mediterranean flavor, Minnan cuisine in China, Cantonese dim sum and Chaozhou cuisine are all sources of extracting the essence of Malay cuisine. Whether it's dinner, dim sum or dessert, you can get exquisite cooking skills and see the authenticity of the materials in addition to the unique flavor. 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 and cooks a series of appetizing and beautiful dishes. Whether it is to enhance color, flavor or taste, spices have brought diversified new flavors 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. , have been 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" flavored with onion, red pepper, fish and shrimp sauce and 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 kebab". 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 presentation of the fastest 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 the ribs are cooked 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, small peppers and so on. It tastes sour, sweet and spicy, which is very special. People who like Chili peppers can order more and more, which is an Indonesian Malay vegetable salad. Mix cucumber, cabbage, dried beans, bean sprouts and eggs together, then add peanut coconut milk sauce and a little fried shrimp to 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 food has another artistic conception. I once saw a Malaysian dish called "Heart", which was marked: "There are many things in my heart, but there are many things in my heart, all of which are the troubles of squid". Isn't it interesting? However, when it comes to spicy and spicy Malay cuisine, shrimp noodles are the first choice. With delicious shrimp juice as the soup base and oily noodles, fresh shrimp is full of sweetness. Add fresh orange spicy oil and shrimp oil, decorate with shredded chicken, chopped eggs and bean sprouts, and 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 shallots and curry in a hot oil pan, then add beef pieces, citronella, orange leaves, turmeric leaves, salt and sugar, then add coconut sauce and cook slowly until the beef is cooked. Decorate with shredded green pepper or shredded red pepper 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, lasha, Indian fried noodles, sweet and sour spicy foods, all of which are delicious and delicious, and they are good at matching colors with vegetables such as green peppers, hot peppers and lentils, which makes Malay cuisine more colorful and charming. Drinks are mainly coconut milk, because Malaysia is mainly Hui, while Muslims ban alcohol. However, Malaysian domestic beer has 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 light and fragrant, and it tastes the same as the mixed coffee of wheat and tea. Dessert is the best ending of a perfect meal, and dessert in Malaysian cuisine is a must-see snack after a meal. Chendol is an ice product similar to vermicelli. Green vermicelli made of mung beans is added with big red bean, syrup and ice files, and desserts with strong Malay flavor are very popular. As for Malay cake, Melaleuca cake and banana pancake, they can be used as snacks or snacks, and the sweetness and fragrance in the mouth are the most unforgettable. 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 with taro, sweet potato and coconut milk, it is made of "Bandan" leaves. The thick coconut fragrance, sweet but not greasy ingredients and a cool entrance with crushed ice are delicious, and even the dessert houses on the streets of Nanjing have this dessert. The improved version of "Momoza" in Nanjing has added more contents: sago, pineapple and other fruit slices, as well as strawberry jam and orange jam, making "Momoza" a rainbow ice with bright colors and more Nanyang flavor. After dinner, there are all kinds of sweet and delicious southern fruits, such as oranges, bananas, pineapples and watermelons. There are also seasonal fruits, such as durian and kiwifruit. If you eat this meal, you will definitely linger.