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.
Read more “An Introduction to Malaysian Chinese Food”