Malaysian cuisine, commonly known as Malay cuisine, heavier taste, has always been known for spicy, tangy flavor, and a wide variety of spices, sauces to coconut milk, curry and chili pepper-based, spicy and fragrant, both exciting and addictive. Bright colors and rich flavors are the two exclusive features of Malaysian cuisine, and the combination of spices and fruits and vegetables is a wonderful magic to tempt the mouth. Spicy Malay food comes in all shapes and sizes, with a wide variety of colors and flavors. There are many different kinds of food, such as Satay, Nasi Lemek, Rendang, Roti Canai, Laksa, Chinchen rice, FRIED Noodles, Fried Chicken, Fried Fish, Beef Curry, Malay The Malay flavors of fried rice, fried noodles and satay are presented in front of you, and once you've eaten it, you definitely can't wait to eat it a second time. The staple food of Malay cuisine is rice, and most of the Malay people are Muslims, so most of the Malay dishes do not use pork, but mainly chicken, mutton and fish. The main appetizer is "meat and bone tea", Malays as long as there is "meat and bone tea" will be able to eat, home cooking and fried chicken, fried fish and beef curry, common Malay seafood such as crayfish platter. Meat and vegetables, tossed or dipped in chili and served with curry rice is the most common meal in Malaysia. Tasting the rich Malay cuisine is like counting its rich history, in the exchanges with India, Arabia, Portugal, China and other countries, Malaysia has developed a multi-racial food culture characteristics. Spicy Indian cuisine, East meets West, Eurasian meals, Mediterranean-style Portuguese cuisine, Chinese cuisine, Minnan cuisine, Cantonese dim sum, Chiu Chow cuisine, are Malay cuisine to capture the essence of the source, whether it is the main meal, dim sum or desserts, in addition to the unique flavor, to eat out of the exquisite culinary skills, and even more so, to see the materials used in the real. Malay cuisine has always been known for its art of seasoning. Malay spices are numerous, and the most commonly used spices in dishes include: blueberry, shikwasa, coconut milk, mandarin leaf, goji berry, lemongrass, ginger, vanilla, etc. The Kingdom of Spices not only produces a wide variety of spices, it also produces a wide variety of spices. The Kingdom of Spices not only produces a wide variety of spices, but also uses its own spices in food and cooking to create appetizing and aesthetically pleasing dishes. Whether it is to add color, aroma or flavor, spices bring a variety of new tastes to Malaysian cuisine, so it can be said that the role of "spices" in Malaysia plays the role of a make-up artist. Various spices and seasonings such as chili, cardamom, cinnamon and cloves are used to great effect by Malay cooks. The key to good and tasty food lies in the right mix of spices, and sometimes the wide array of ingredients can even steal the limelight from the main dish, making it a favorite among gourmets. The "Asian ginseng sauce", a mixture of small onions, red chili peppers, fish and shrimp paste, and tamarind juice, is the best way to bring out the flavors of barbecued food and fried fish. The sauce, flavored with pepper and rich curry, is the perfect accompaniment to the Malay snack "satay skewers", which are even more enjoyable when dipped in a little peanut sauce before being eaten, making them even more flavorful and spicy. Looking at the world's famous cuisine, Malaysian food can be said to be the most rapid matching of spices and fruits and vegetables in the perfect presentation. Bak Kut Tea is the most popular snack in Malaysia, and it has a bit of a medicinal flavor. This is fermented shrimp, and then ribs with a package of pepper, star anise, angelica, tea and other spices and chili tea bags with cooking, into the dish put on the garlic, drink soup and eat meat, and then a small dish of soy sauce soaked red pepper, both delicious and nutritious. Lemon Fish is steamed with fresh sea bass, drizzled with lemon juice and topped with cilantro stalks, garlic, small chili peppers, etc., tastes like a blend of sour, sweet and spicy flavors together, very special. For those who like chili, Gado Gado is an Indonesian Malay-style vegetable salad. It's a refreshing cold dish of cucumber, kale, dried beans and bean sprouts mixed with egg, tossed in a peanut and coconut milk sauce and served with a small amount of minced fried shrimp. Cereal shrimp is a must-try snack for Southeast Asian tourists, the cereal and shredded egg with fried, fried with curry leaves, there is a strong Malay flavor, because the Malay people like curry leaves the most. Speaking of food culture, the real Malaysian food has another "mood", have seen a called "heart" of Malaysian dishes, labeled next to: "the heart has many things, the heart does not have a knot, the heart has a lot of things, all of which are Yuli fish heart thing", is not a little interesting? However, in order to talk about the thick and spicy spicy Malay food has to be the first shrimp noodles, to the delicious shrimp sauce as the soup base, mixed with oil noodles cooking, fresh shrimp sweet taste full, and then add a bright orange thick chili oil and shrimp oil, put a little shredded chicken, chopped egg and bean sprouts garnish, color and flavor of the shrimp noodles on the table beautifully! The aroma is transformed into the extreme taste stimulation of the spicy oil, which makes it even more addictive to eat! Padang Beef is another famous dish with curry as the main flavor, add small onions and curry in a hot frying pan, then add the beef, lemongrass, mandarin leaves, yellow ginger leaves, salt and sugar to stir-fry, and then pour in the coconut sauce and then slow-cooked until the beef is cooked through, and then decorate it with green or red chili pepper before serving, and then "Padang Beef" is really delicious. It's really delicious. There are also curry chicken, Hainanese chicken rice, baked shrimp in coconut milk, banana leaf glutinous rice rolls, curry fish head, banana rice, fish cakes, laksa, Indian fried noodles, sweet and sour spicy food, each of which is delicious and delicious, and good use of green peppers, peppercorns, red peppers, lentils, and other vegetables to match the color, it is more Malay food is more bright and attractive. Drinks are mainly coconut milk, because Malaysia is mainly Muslim, and Muslims prohibit alcohol. However, Malaysia's domestic beer is always well received. If you want to order this kind of beer, make sure you tell the shopkeeper because there are many brands of imported beer. Malaysia's domestic coffee, taste is also good, this coffee is not filtered, the color is very strong, but the taste is light and fragrant, a wheat tea mixed with coffee like taste. Dessert is the perfect ending to a perfect meal, Malaysian cuisine in the dessert is not to be missed after dinner snacks. Chendol is a kind of iced noodle-like product made of green vermicelli made of green beans with red beans, syrup and filed ice, a dessert with a strong Malay flavor that is very popular. Malay cakes, lasagna, and banana pancakes can be eaten as snacks or snacks, and the slight sweetness and flavor that lingers in the mouth is the most memorable. The most famous ice drink is the "Momo Chatter". When you hear this sound, does it immediately remind you of South American Latin dance music? Mixed with taro, groundnut and coconut milk, plus "Pandan" leaves cooked into a thick coconut flavor and sweet but not greasy ingredients and crushed ice cool mouth, delicious to the sea, even the streets of Nanjing dessert house also have this dessert. The Nanjing version of the improved "Momo Chatter" adds more content: sago, pineapple and other kinds of fruit slices, as well as strawberry jam, orange jam, so that "Momo Chatter" into a rainbow of brightly colored ice, more Southern flavors. The after-dinner fruits include sweet and fragrant southern fruits such as citrus, bananas, pineapples and watermelons. There are also seasonal fruits, such as the king of fruits, durian, kiwi fruit, etc., so a meal to eat down, guaranteed to call you unforgettable.