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This is my go to food whenever I am in Kula Lumpur. What I like most about this dish is the perfect marriage of all its flavors and textures – rich aromatic rice cooked with coconut milk, hot and spicy sambal, crunchy anchovies, hard boiled egg and roasted peanuts which make it simply divine! You can find Nasi Lemak literally anywhere, on the street and in restaurants.
Asam Laksa is another personal favorite of mine though it can really be very spicy! This dish is a mixture of slippery glass noodles drowned in a sour and spicy broth made by stewing mackerel flakes, tamarind juice, sambal, mint leaves, lemongrass, onions, and chili. I like the tangy kick to it which somehow tame the spiciness a little bit. I highly recommend this dish – full of flavors and heartily satisfying meal.
I love the look of this dish, so classy! This dish is a cross between noodle and pastry, roti jala is a yellow net-like crepe, made from rice flour, with an almost gelatine consistency. It has a lacy appearance, frequently serves as an alternative to rice, and is especially popular during festive celebrations. Cooked on a hot griddle, the square-shaped crepe comes with a variety of side servings, from a customary thick and savory chicken curry with potatoes, or chicken and beef rendang, or spicy Indian-style dry mutton squares, or even chicken kurma (a mildly spicy yogurt-based curry).
Every time I visit Kuala Lumpur, I always look forward to eating Hokkien Mee. The noodles they use in KL are very different from the type used in Singapore – it is thicker, pale yellow with a starchy texture that really defines KL Hokkien Mee. The flavor is further enhanced by a thick black sauce, a sliced pork, prawns, and cabbage. I usually eat this dish with “calamansi” (Pinoy counterpart of lime) drenched all over the noodles to boost the overall flavor.
This dish is also called “mee jawa”, this dish of fat yellow noodles immersed in thick, sweet and slightly spicy beef stock. What I like about this dish is that it is not overpowering to the taste buds, the translucent brown gravy binds all the ingredients perfectly together, which includes squares of tofu, sweet potatoes, bean sprouts, half of a boiled egg, fried onions, chili slices, and roasted peanuts. This simple dish would surely bring you down memory lane as you savor the different flavors that are deliciously good.
This dish is a perfect starter to an authentic Malay meal. It is a grilled fish cake mixed with tapioca starch and spices. Otak Otak is delicious with a very complex taste, and the aroma of the banana leaf just makes it even more flavorful.
Ayam perchik is quite popular and easily found in Malay restaurants around the city. In Malay, “ayam” means “chicken” and “percik” means “splash”, which actually refers to how the chicken is prepared. Marinade is constantly “splashed” to the chicken while being grilled. I am a big fan of this dish, with chicken that has been marinated in coconut milk, onions, garlic, ginger, lemongrass, and chili, and then roasted. What makes it so great is the fact that the meat is tender and juicy and, when paired with white rice and a side serving of salad, makes for a terrific meal. This is quite comparable to a chicken BBQ in the Philippines 🙂
If you are a health conscious traveler then this dish is for you. In Malay, bakar means roast or burnt while ikan means fish. Put the two together and you’ve got burnt roasted fish. What makes this dish special is the sauce used to marinate the seafood. It is often splashed with bright orange chili sauce as it roasts and best eaten with steaming rice. The spiciness of the sauce will make you crave for more!
A basic bowl of pork noodles is topped with pork mince patty, pork slices, your choice of pig innards and vegetables. You also have the option to add an egg to give the broth a creamier taste. The broth is the key to a standout pork noodles, and I like mine with egg!
Char siew is for the meat lover. Char siu literally means “fork burned” which is a reference to the traditional preparation, skewered and barbecued over a fire. It has a good amount of fat and a ginger kick that you will taste at the end of a mouthful. It is served with cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce.What I like about char siew is that it is moist and flavorful on the inside and caramelized and slightly chewy on the outside and the skin is so crispy! It’s like eating spicy “Lechon Kawali” (deep fried pork belly) 🙂
Devour each dish with a glass of teh tarik. So go ahead and give it a try!
Which is the best food in KL you have ever tried? Write it down as a comment below!
- Asam laksa Photo by rasamalaysia.com
- Roti jala Photo by kellysiewcooks.com
- Hokkien Mee Photo by flickr.com – su-lin
- Mee rebus Photo by keeprecipes.com
- Otak Otak Photo by Cara Membuat
- Ayam Perchik Photo by localfavourites.com
- Ikan Bakar Photo by kulinersehat.com
- Pork noodles Photo by westword.com