The country that rich in culture and diversity. That reflects on the varieties of food we have, food heaven we always said. We die die must have our Malaysian food wherever we go one. Chili, Spice, Tofu, Taugeh is just a few of the ingredients in our food. So, been living in Malaysia your whooole life ah, how well do you recognize the food that can be found in our beloved country? Can you name the food below based on the picture? Take this test and we will see! #doneclaim
U Malaysian or not?
Bak-kut-teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand
Hokkien mee is a dish popular among Malaysian and Singaporean. It is a cuisine that has its origins from China’s Fujian province.
Thosai or Dosa is a type of pancake from the Indian subcontinent popular in Malaysian Mamak & Banana Leaf restaurant. Its main ingredients are rice and black gram. It is somewhat similar to a crepe in appearance.
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.
Rendang Tok originates from Perak state often serve to the Royal family in old time. It is a traditional beef recipes that slowly cooked with rich lemongrass, coconut sauce, palm sugar and other spices until tend.
Kuih Bakul or Nian gao is a food prepared from glutinous rice. While it can be eaten all year round, traditionally it is most popular during Chinese New Year.
Serabai is a famous dessert in Penang. It is made of rice flour and served with a palm sugar and coconut milk sauce.
Chicken Rice especially Hainanese Chicken Rice is one of the most popular dish in Malaysia and Singapore. You can find Chicken Rice stalls and restaurant everywhere in this country!
Badak Berendam is a desert sold mostly during Ramadan. It is a glutinous rice balls loaded with grated coconut that has been cooked with palm sugar or coconut sugar, which is then submerged in coconut milk sauce.
Rasam is a South Indian soup, traditionally prepared using tamarind juice, tomato, chili pepper, pepper, cumin and other spices. It can be found in mamak and banana leaf restaurants across Malaysia.
Bihun or Meehoon goreng Singapore is name given by any fried meehoon by Singaporean Hawkers long ago. Nowadays this dish is very popular in Malaysian stalls. The taste and color is difference from normal meehoon goreng.
Nasi ambeng/ambang is a Javanese origin dish. It is a platter consisting of an assortment of steamed white rice, meat and vegetable dishes including sambal goreng urap and serunding, usually shared among four or five people.
Taukua Rendang is a traditional Penang delicacy that mostly can be found only in that state. It literally means Tauhu Goreng/Fried Tofu. It is served with cucur udang and chilli sauce.
Pisang goreng cheese, or banana fritters with cheese, a trending street food. It is a simple deep fried battered bananas tops with creamy cheese, drizzles of honey or grated chocolate.
Umai is a traditional native dish of the Melanau people in Sarawak, Malaysian Borneo. It is usually eaten by fishermen and during Gawai festival. Umai is a dish of sliced raw fish with a mixture of onions, chillies, salt and lime juice.
Masala Vadai, originates from Southern India, is a crispy and savory deep fried fritter made from chana dal and spices. It is a popular street food of Malaysia.
‘Chili pan mee’ has to be the ultimate spicy noodles to test your tolerance of spiciness. It is one of the popular noodle dishes in Kuala Lumpur
Kek Batik is a type of non-baked Malaysian cake dessert. This cake was made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders.
Chee cheong fun is a Cantonese dish. It is a steamed rice rolls made of rice flour, steamed to perfection and served with sauce. Perfect as snacks and commonly seen in one of the dim sum dishes.
Chicken Varuval is a Southern Indian specialty chicken dish in Malaysia but originates from the region of Chettinad. This spicy dry-fried chicken is cooked with abundance of red dried chilli.
Tomyam is known for its savory and spicy taste. Originates from Thailand, it is a famous food that can be found in stalls and restaurant across Malaysia. Tomyam Putih is more sour with lots of bird eye chilli.