These are some of the pictures (mostly taken by OKK) during my trip back to Malaysia about one month ago, yeah, it took me about a month later to actually load these pictures. -Post vacation laziness-
Just a quick introduction of Malaysia, for those out there who’s never heard of it, or been wondering where Malaysia is. We are sandwiched between Thailand (on the north) and Singapore (on the South), with Indonesia on our left, and The Phillipines on our right (I am describing West Malaysia, Malaysia is divided into two different continents, East and West Malaysia). Anyway, we have Wikipedia for all these, so there’s no need for me to keep going on.
With three major races in the country; Malays, Chinese and Indians, our cultures, backgrounds, and especially food is indeed very spectacular in every way you can possibly imagine. One have to come and visit Malaysia to understand the colourful cultures and cuisines offered in this country. A picture paints a thousand words (and I have more than one, or two, or three…).
Scenes from morning market:
Freshly cut jackfruit (also known as Nangka in Malay). After de-seeding the fruit, always rinse it with salt water to wash away the dirt as well as to give the flavour of sweetness and saltiness at the same time. -yummy-
More stalls selling veges and fruits. The green leaves that piles in the white pail is screwpine leaves (or rather known popularly as pandan leaves). The effect is similar as vanilla pods. We use these leaves for its aroma, flavour as well as colour in both desserts and savoury dishes.
A lady frying up some Koay Kak (Fried rice cake).
These are popular sweet Malaysian delicacies known as kuih-muih (nyonya kueh).Two of my favourite kuihs are shown below:
9-Layered Cake (known as “gao deng kueh” in Hokkien). Thisdessert comprises of different coloured layers made from rice flour, sago flour and coconut milk. Each layer is stacked one on top of the other and steamed, one layer at a time.
Pulut Tekan – this marbleized white and blue confection is made with “pulut” (glutinuous rice), which lovely blue colouring is from the natural extract of the Bunga Kacang Telang or Blue Pea flower (Clitoria Ternatea). It is best eaten with kaya, a rich flavorful coconut jam. -yum yum-
Scenes from night market (pasar malam):
Buah Petai or stink beans
Scenes from hawker stalls:
Lok Lok – choose anything you want from the stall, then proceed to a hot pot of boiling water, dump the sticks of food inside, wait and eat with delicious sauces
Yummy Malaysian Foods:
Char Kuey Teow – Penang’s signature dish
Popular breakfast choice – Yew Char Kueh with congee and/or soybean milk. Yew Char Kueh (or Yau Char Kwai in Cantonese) literally means Oily Fried Devils. It is also known as Chinese Crullers, yu tiao or dough fritters.
Ice Kacang – a bowl of shaved ice, kidney beans, cendol, corns and attapch’i (palm’s seeds), topped with syrups and a scoop of ice-cream, wonderful cold dessert for a hot humid day in Malaysia (a MUST)
Penang Road Famous Teochew Cendol store, situated in Penang Road
Last but not least, not forgetting the national’s dish: