This list is about the Must Try Dishes in Kuala Lumpur. We will try our best so that you understand this list Must Try Dishes in Kuala Lumpur. I hope you like this list Must Try Dishes in Kuala Lumpur. So lets begin:
Quick Info about: Must Try Dishes in Kuala Lumpur
When it comes to street food in Kuala Lumpur; It is not a trend, but rather a way of life. In fact, Kuala Lumpur is as famous for its street food as it is for its skyscrapers and landmarks, and Kuala Lumpur locals often end up eating up to six meals a day! In short, the city never fails to disappoint, and if you ever visit, definitely take a special day to explore the city’s narrow, dusty lanes to experience real food and the charming effect it has on everyone, locals and tourists alike.
Being a city that boasts of its gleaming skyscrapers and a plethora of natural attractions, you might be surprised to know that the city is also popular for street food in Kuala Lumpur. Promising a dining experience as universal as its skyline, this Malaysian city never disappoints the real-time foodie in you. If you ever visit Kuala Lumpur, one unusual thing you will notice about the place is that more than the elegant and spacious restaurants, it is the alleys and narrow streets of Kuala Lumpur that resonate with the hustle and bustle of true foodies and locals. street vendors at food stalls that prepare the best food in town.
Here is the list of dishes you must try in Kuala Lumpur
cendol
Cendol is a traditional Southeast Asian dessert that has evolved into many variations in Indonesia, Malaysia, Singapore, Cambodia, Thailand, Vietnam, and Myanmar. In its basic form, the dessert usually consists of thin strips of jelly noodles dyed and flavored with pandan leaves, which are then served in a sweet combination of coconut milk, palm sugar syrup, and usually crushed ice. .
Due to their popularity, variations can include many additional ingredients, such as kidney beans, jacfruit, or durian, while jelly noodles can be made with tapioca, rice, or mung bean flour. The origin of tsendol is unclear, but it is believed to have been inspired by a similar Javanese dessert known as Dawet, although the first written record of sendol was found in Malaysia and dates back to 1932.
rendang
While Rendang can be found in many shapes and sizes with styles that reflect the distinctive flavors of different parts of Malaysia, it is generally spicy and sour, paired with reds. Consistently contradicting definition, this deep local subtlety comes in a variety of flavors, colors and textures, prompting you to explore and taste it in new and creative ways. Rendang is more than a culinary dish. It is a point of unity between different cultures and peoples. Its beginning is a story that is born from the contributions of an entire region. According to local food historians, rendang originated in Padang, Sumatra, Indonesia (remember, we were part of an empire at the time) and was born out of function.
When the last refrigeration was not yet available, slow cooking or frying in a complex mix of spices and coconut milk helped soften tough pieces of meat and poultry. At the same time, these spices are natural preservatives, which have extended the shelf life of edible products, resulting in a dry, spicy and very tasty meat dish. Finally, about 500-600 years ago, the immigration of people from Indonesia led to the intersection of culture (and food). It was at this time that the Rendang burned throughout the Malay Peninsula, giving rise to the famous traditional delicacy that is part of the World Heritage Site. Today, rendang is embedded in the hearts, minds, and taste buds of generations in Southeast Asia. This local feeling has won the hearts of our foreign colleagues with its wonderful changes and improvisations.
Nasi Lemak
No other dish in Malaysia is as popular as nasi lemak. It consists of rice cooked in coconut milk and is traditionally served with anchovies, cucumbers, peanuts and boiled eggs. The dish is rounded off with the addition of a spicy chili paste called sambal. Although it was originally invented as a breakfast dish, it soon outgrew its original purpose and became a national Malaysian dish that can be eaten at any time.
Its invention was related to the need to use all available ingredients, and since the 1980s, the popularity of nasi lemak has steadily increased, with farmers’ food becoming the staple food sold by street vendors in Malaysia. Eventually, this dish became a convenient food for most Malays. With its popularity different food options have emerged and now on the nasi lemak side chicken, fried fish, fried eggs or even curry is served. It is traditionally served hot and wrapped in banana leaves.
hokkien mee
These popular noodle dishes hail from Malaysia and should not be confused with a similar version from Singapore or a significantly different variety from Penang, but they do have the same name. Mainly associated with Kuala Lumpur, Malaysian Hokkien mee usually consists of egg-based wheat noodles fried with pork, lard, prawns and cabbage.
The entire dish is generously covered in a thick, dark sauce made from soy sauce and shrimp broth. It is usually accompanied with sliced onions and chilli or shrimp paste (belakan) on the side. Due to its name, Malaysian Hokkien is also believed to have originated from the Hokkien community, an ethnic group in Fujian, China.
Masak Lemak
Coconut cream and milk are the main ingredients of this delicious and tasty sauce made from a mixture of chili, ginger, turmeric, onion and garlic. The whole chicken is cooked and added to a delicious dish, and the lemongrass adds a citrusy hue to the unit of flavor.
Nasi Kandar
This classic Malaysian dish combines a variety of steamed rice and a variety of curries, side dishes and condiments. Rice is cooked from time to time and the curry selection includes various combinations of vegetables, meat or seafood. The dish, traditionally associated with Penang, originally developed among an Indian community who brought their culinary traditions to Malaysia. They used traditional kandar bamboo sticks to sell and transport the container and eventually gave the container its current name. Today, nasi kandar is often prepared and sold in shopping malls across the country and is traditionally eaten as a hot and nutritious breakfast.
bak kut teh
Bak Kut Teh is a very popular breakfast in Malaysia, where we had to get up early because otherwise they would run out of food. By the time we got there before 9am, they had already run out of food, ouch! Luckily, they were almost done with the new party, so we waited a bit to get our food. Malaysian breakfasts, like many Asian breakfasts, are not like the usual Western food. They are usually delicious and are served with rice and tea, without sweets or cereals. This is something that I really like because I don’t have a very sweet tooth. In fact, if there’s nothing on the menu that isn’t sweet, I usually skip breakfast together.
The dish we had, once out, was Bak Kut Teh, a bone tea with meat. This is a traditional Malaysian Chinese dish that is popular among the Hoklo and Teochyu communities. It is made from star anise, cinnamon, cloves, dang gui, fennel seeds, and fatty pork ribs boiled in garlic broth. There is no tea in the cupboard. Instead, a very strong Chinese oolong tea comes with the pot, apparently cutting through the oil in the pot and combining the entire dish.
roti canai
Roti canai is a traditional Malaysian fried flatbread made with flour, water, eggs, and butter. The dough for roti kanai is folded over and over again, so the final product has a layered structure, with a smooth outer layer and transparent inside. The most common oil used in Roti Kanay is traditional Indian butter. The dish is believed to have originated in India when Indian workers who migrated to Malaysia brought the recipe and tradition of making this cake from abroad. It usually serves a traditional round shape, in addition to the curry. It can be served on the side or cut into pieces and mixed with curry. However, roti canai often serves as the star dish alongside a variety of delicious and sweet fillings and toppings. If additional filling is added, the roti canai is usually rectangular in shape.
Rice in banana leaf
Delicious, but very tasty, it is more of an experience than just a meal. Restaurants often prefer their own food, but the tray usually has a large banana leaf, which makes the dish more fragrant. Upstairs, you’ll see locals eating curries and a variety of vegetables, including cucumbers, spinach and beans, spicy raisin soup, dried peppers, tairu yogurt and papadums.
Final words: Must Try Dishes in Kuala Lumpur
I hope you understand and like this list Must Try Dishes in Kuala Lumpur, if your answer is no then you can ask anything via contact forum section related to this article. And if your answer is yes then please share this list with your family and friends.
