My love for food has taken me to many countries in the world. This time, it took me back to my hometown of Kuala Lumpur, Malaysia.
Sensing that I didn’t have enough time to eat all my childhood favourites, I decided to list out my top dishes. I started with breakfast, followed by lunch, then dinner, until I realised there were just too many dishes to fit in one list. I decided to take my chances and just eat whatever came my way. Here are a few of my favourites.
Malaysians enjoy good, sumptuous meals, particularly for breakfast. A traditional Malaysian breakfast consists of roti and the well-known tea, teh tarik. Teh tarik literally means “pulled tea”, and is a concoction of black tea, sugar and condensed milk. It’s poured through the air between two mugs until it reaches a thick, frothy texture. Lovers of teh tarik know that there is an art in pulling the “teh” through the air without spilling a single drop.
Roti Canai, when served with Teh Tarik, makes up a traditional Malaysian breakfast. Roti Canai was introduced by the Southern Indians to Malaysia in the early 1950s and soon became popular with the locals. Like its partner Teh Tarik, there is an art in its preparation. Bakers spin the dough in the air until it becomes a very thin sheet. They fold it up , then grill it with oil. This makes it crispy, buttery, and just flat-out delicious.
Feeling hot and sweaty in the humid Malaysian climate? Come in for a bowl or glass of cendol!
Cendol is Malaysia’s go-to thirst quencher and dessert. A concoction of shaved ice, coconut milk, grass jelly, palm sugar, and red beans, it is taken with a slice of toasted bread slathered with kaya (Malaysian jam). Cendol is the perfect snack for a hot afternoon.
When visiting Malaysia, make sure you don’t miss out on the delicious satay. Wherever you are, be it the roadside stalls, the pasar malam (night market), the kopitam (Chinese coffee shop) or even the glitzy restaurant or hotels, you can’t miss the mouthwatering aroma of satay.
Satay is seasoned grilled meat, barbequed over wood or charcoal, and served with a special sauce. Satay can be made with chicken, goat, mutton, beef, pork, or tofu.
Peter is a Business Development Manager at TU and lives in Surrey, B.C. Some of his favourite pastimes include Latin and ballroom dancing. He has travelled to every continent of the world; his travels go hand in hand with his passion for food.