Delicacies From Other Populations in Malaysia
Since Malaysia is rich in multinational cuisines, its delicacies also vary with the large ratio of Indians, Chinese, and other indigenous races in this nation.
Indians in Malaysia do have their own distinctive characteristics. Thus, Indian Malaysian dishes can also be classified under the country’s class of dishes.
Oftentimes, such food can be bought in different local stalls together with the tarik (pulled tea). This tea is frothy and thick and it entails passing the milk and tea from a large metal mug to the other using a “pour and pull" motion.
Likewise, same as other Indian dishes around the world, their delicacies turn out hot and spicy, making use of curries, too. Indian Malaysians prefer bread or rice as their staple food, and they do not consume beef.
Around 23 percent of Malaysian cuisine consists of Chinese food. Usually from the south, Chinese dishes can often be found in Hakka and Hainan.
One of the most well known dishes (also less expensive) is the Hainanese Chicken Rice. A favorite, it is comparable to the Swiss fondue, with a boiling stockpot at the middle filled with vegetables, seafood, and meat.
Meanwhile, the Hokkiens do have the Hokkien fried Mee (thick egg noodles with vegetables, meat, seafood, and loaded with soy sauce). If you visit North Malaysia, this is known as prawn soup noodles.