Malaysian Chinese food is predominantlMalaysian Chinese food is predominantly Chinese food, modified, made and influenced by Malaysian (and other) culture. Below there is a list of Malaysian Chinese foods that are enjoyed by many tourists, foreigners and the local population, too.
One such dish is the Bak Kut Teh. This is a soup and its name translates into “meat bone tea”. The soup is made of mushrooms, dried tofu and a mixture of herbs and spices such as cinnamon, cloves and garlic. Shallots, green coriander and green onions are added as garnishing. It is usually eaten with rice. It is often served with strips of fried dough which can be dipped into the soup. In Malaysia the broth is made in a way so that it is thicker and similar to gravy in its texture. Dried dates, dried squids and dried chilies are added to the soup, too.
Another dish of the sort is the Bakkwa – dried meat which is both, salty and sweet. The meat is made of mutton, beef or pork. Spices, salt and sugar are added to these to give it that sweet and salty flavor. It is barbecued in ovens and on high temperatures. This is often made during celebratory ceremonies such as weddings and religious dinners.
Hainanese chicken rice, served in Malaysia and China, is also originally a Chinese dish. These are served as rice balls in Malaysia, rather than as a bowl of rice. The rice is rolled into balls and served with chopped chicken bits. The chicken is steamed and then, fried in Malaysia which tends to make the chicken dry. Since the Malays like spicy food the chicken is modified and chilli condiments are added to make it spicier.
Hokkien Mee is a dish of thick, refried, yellow noodles which is braised in soy sauce, squid and cabbage and cubes of fried pork lard.
Another Malaysian Chinese food is the Wanton noodles. These noodles are served in a hot broth and garnished with wonton dumplings and leafy vegetables. In Malaysia the food is served differently- the soup and the wonton are separated and the noodles are drier. It is also spicier than the Chinese version of the dish. Curry Laksa is another famous version of noodles in Malaysia and its main ingredients are shrimps, fish sticks, cockles and bean curd puffs and served with chili paste known as sambal. This is considered to be a delicacy by the Malaysian Chinese community.
Hakka cuisine is quite popular in Malaysia. Ngiong Tew Foo is a famous Hakka cuisine. The dish is made of tofu cubes with minced meat, salted fish and herbs which are used as toppings. It is fried till it is golden brown or it may be braised. Another well-known Hakka dish is the Noh Mi Ap which is, basically, a duck stuffed with rice- the bones of the duck are removed though the shape of the duck is maintained and it is, then, stuffed with sticky rice.
Pan mee (flat flour noodle) is a dish where the dough is kneaded (by machines) into flat strips of noodles. It is usually served in soup with dried anchovies, mushrooms, leafy vegetables and minced pork (or chicken, considering the fact that Malaysia is a largely Muslim country).
Not only does Malaysia offer gorgeous scenery but it is also a food with exotic foods and cuisines inspired by other cultures, too.