The common Malaysian breakfast
The info shared here might be useful for 1st time visitors to Malaysia on WHAT to eat for breakfast. Whether you’re staying in a budget hotel that serves no breakfast OR a 5 star hotel that has a buffet line, you are bound to bump into some of these common dishes that Malaysians love to eat in the morning.
1. Nasi Lemak
Nasi lemak is a dish sold in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand. The dish is considered the national dish and a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantanalthough both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak’s versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
With roots in Malay culture, its name is a Malay word that literally means “fatty rice”. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.
Traditionally, this comes as a platter of food wrapped in banana leaves, with cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.
Nasi lemak is widely eaten in Malaysia and Singapore, even as a dish served in Malaysian schools. Commonly a breakfast dish in both countries, it is normally sold at hawker food centres in Singapore and roadside stalls in Malaysia. It often comes wrapped in banana leaves, newspaper or brown paper,and it could be served on a plate. However, there are restaurants which serve it as a noon or evening meals, making it possible for the dish to be eaten all day. Nasi lemak kukus which means “steamed nasi lemak” is another name given to nasi lemak served with steamed rice.
(Source : http://en.wikipedia.org/wiki/Nasi_lemak)
2. Roti Canai
Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) is a type of Indian-influenced flatbread found in Malaysia andIndonesia. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.
(Source : http://en.wikipedia.org/wiki/Roti_canai)
Roti Canai is a form of puffed bread served hot with curry or dhal. Tastes best when taken for breakfast or morning tea; eaten with the hand (the ‘right’ one of course!); accompanied by curry or dhal and washed down with strong, hot, sweet kopi-O (Malaysian style coffee).
Roti canai or roti chennai is a dish unique to Malaysia, which has its origins lost in the Indian community of those countries. Roti means bread in Hindi (and Malay) The term ‘canai’ comes from ‘channa’, a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with.
(Source : http://www.malaysiasite.nl/recipe8.htm)
Lontong is a compressed rice cake that is popular in Malaysia and Indonesia. Its ingredients consist of compressed rice, carrots, beans, potatoes and meat, and it is usually eaten with soups, stews, curries and salads. These type of rice dishes are eaten as snack foods generally, and can be purchased in many Asian food shops and food carts selling Asia fare.
Traditionally, lontong is made by rolling partially boiled rice and vegetables in a banana leaf. Any type of rice can be used to make this dish, but many cooks prefer to use the long grainedbasmati rice. This type of rice is more easily compressed and makes for a more solid rice cake.
The rice is first washed and then boiled over moderate heat, with a pinch of salt added to the water. The heat is then turned down and the rice is cooked for about 10 minutes. The pot is removed from the heat and set aside for a while to allow the rice to absorb the water and to cool down. The cooked rice is scooped out and placed on a well-washed banana leaf. The leaf is rolled tightly into a cylinder, and both ends are folded shut and secured with a clove or a toothpick.
(Source : http://www.wisegeek.com/what-is-lontong.htm)
4. Nasi Kerabu
Nasi Kerabu literally means “rice salad”.
Kelantan has a variety of Nasi Kerabu. Nasi Kerabu Biasa (‘Normal’), Putih (‘White’), Hitam (‘Black’, though the actual color is blue after the flower used as colouring in the recipe) and Kuning (‘Yellow’, for the turmeric used in the cooking process).
Each Kerabu is usually served with a matching, traditional ‘sambal’. The ‘Kerabu’ (salad) itself can be any combination of vegetables or edible leaves. It is also served with fried breaded fish, ‘keropok keping’ (see below), salted egg, ‘solok lada’ (chillies stuffed with minced fish and grated coconut), and pickled garlic. Importantly, a sauce called budu must be included for the dish to qualify.
(Source : http://en.wikipedia.org/wiki/Kelantan)
5. Nasi Dagang
Nasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means “Trading Rice”.
It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Pattani, Yala and Narathiwat in Southern Thailand. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang can also be considered as a festive dish in Kelantan because it is prepared at home for the morning of Eid ul-Fitr, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque.
6. Mee Kari
Curry Mee (Malay: Mee Kari) (Chinese: 咖喱麵)is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish,chicken, egg and mint leaves. In certain places in Southeast Asia, especially southern Malaysia and Singapore, it is called Curry Laksa(Malay: Laksa Kari) (Chinese: 咖喱喇沙) if Cockles are used.
(Source : http://en.wikipedia.org/wiki/Curry_Mee)
7. Teh Tarik
Teh tarik (literally “pulled tea” or 拉茶 in Chinese) is a hot Malaysian tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams in southeastern Asian country such as Malaysia, Singapore, Indonesia and Brunei. Its name is derived from the pouring process of “pulling” the drink during preparation. It is made from black tea and condensed milk.
The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top. This process cools the process fluid (tea) to optimal drinking temperatures, and helps to thoroughly mix the tea with the condensed milk. It is also done to give the tea a better flavor. This is often compared to the decantering of toddy to improve the flavor function. If a Malaysian customer wanted to order a high-quality teh tarik, they would say “Teh tarik satu!” which translates as “One teh tarik!”.
(Source : http://en.wikipedia.org/wiki/Teh_tarik)
8. A COMBINATION or VARIATION of the above