#1 Perlis @ Ikan Bakar
Being one of the smallest states in Malaysia, Perlis is sharing its border with Thailand, giving it a melting pot of Malaysian and Thai cultures which retains tight relations with Thailand today through the border towns of Padang Besar and Wang Kelian, ensuring that cross-border culinary and cultural interactions continue uninterrupted. Perlis' fresh seafood is the answer to an often asked question: "What's excellent in Perlis?" Though Ikan Bakar is one of the state's most famous dishes and getting them ready is as easy as it gets to give it a smokey flavour, it was marinated in turmeric, salt, and pepper then roasted over charcoal. In two dipping basins, the dish's star appears.
Places to eat: Mona Ikan Bakar, Ikan Bakar Lynda
#2 Kedah @ Dodol
The dodol is one way to get here if you're travelling from Langkawi to Kuala Kedah, and if there's one thing that will keep you thrilled to land on the lands of a pungent fragrance emanating from the ocean and fisherman boats, it's the dodol.
This sweet, sticky-toffee-like confection prepared with coconut milk, gula Melaka (brown sugar), and rice flour is something to taste once in a lifetime and not want to stop eating. With flavours like durian, coconut, and pandan to choose from, our personal favourite is the pandan, which is delicate and cloudlike in the tongue! Dodol is a member of the Hari Raya signature hierarchy, and it can be stated that he represents Malaysia in some way.
Places to eat: There is no specific place but it is easily found most in Kuala Kedah
#3 Penang @ Asam Laksa
Penang's laksa is another must-try dish in Malaysia! It all started when Francis named Koh Lay Huan (Chinese Tycoon) as the new Chinese community of Penang's towkay or Kapitan. With native wives in various ports, he was connected to a population of affluent Malaysian-born Chinese merchants known as Peranakans or Baba-Nonyas who had lived along the Thai and Kedah coasts for generations, long enough to develop a fusion cuisine unique from the Malaccan Peranakans further south. Laksa combined the finest of both worlds in a spectacular way!
The three magic words that best define a satisfying bowl of Penang Asam laksa are sweet, sour, and spicy! It's a soupy noodle dish from Penang that's popular throughout Southeast Asia, but it's cooked with tamarind instead of coconut milk.
The slippery, fat rice-noodles swim alongside handfuls of colourful herbs—lemongrass, galangal, turmeric, ginger flowers, shallots—all topped with a sprig of Vietnamese coriander (or laksa leaf) and finely sliced pineapple—infused with flaked mackerel and tinted fire-engine red by a mixture of chilli and shrimp paste.
Places to eat: Penang Air Itam Laksa, 新華茶室 Kedai Kopi Sin Hwa, Kim Laksa Balik Pulau
#4 Perak @ Nasi Ganja Yong Suan, Ipoh
While it may be the 'high' you seek, the only way to get it here is through this hearty rice dish flooded in a mix of curries and topped with one (or two) succulent and crispy ayam goreng merah (red fried chicken), salted egg, okra, and mint chutney.
Truly one and possibly the only way to win Perakian hearts! This meal, which has been in operation since 1957, is the ideal way to snooze away the rest of the day for only RM5 or so! Unbelievable.
Address: 2, Jalan Yang Kalsom, Taman Jubilee, 30300 Ipoh, Negeri Perak
#5 Pahang @ Gulai tempoyak Ikan patin
Freshwater fish, notably Ikan Patin, the Silver Catfish, is a mainstay for many Pahangites, as the state is home to Peninsula Malaysia's longest river. Durian from Pahang's many orchards is also available. While this may not appear to be as good as peanut butter and jelly, rumour has claimed that it is far superior and the best way to end your Pahang visit with a sip of this delicious golden-yellow soup. The flesh of durians is fermented into tempoyak, a paste.
They're then combined with Ikan patin, turmeric, galangal, garlic, ginger, and other spices in a curry meal. With white rice, freshly plucked ulam leaves, and a telur dada, it's a match made in heaven. Aromatic, savoury, with a hint of spiciness, right up against your space!
Address: 1/4 Mile Jalan Triang, Temerloh, 28000 Temerloh, Pahang
#6 Selangor @ Bak Kut Teh
Bak Kut Teh, also known as "meat bone tea" in Hokkien, is not new to Malaysia. Though its origins are unknown, it is widely assumed that it was brought over from Fujian in China before establishing roots here. In general, there are two kinds of bak kut teh available.
One is the Teochew style, which has a clearer peppery and garlicky broth and is more common in Singapore. The other is the Klang style, which has a darker soup with a lot of herbs in it, giving it a sharp medicinal taste. But there's also the Ban Lee style, which is herbal and juicy and represents the Selangor people!
For the best effect, come in on a rainy day and order a comforting claypot of good old bak kut teh with a bowl of rice (maybe more). They have enough soup to last until 3.30 a.m. and are located in an old-time shop lot. The difference between the two options, which come in either clay pots or ceramic bowls, is in the cuts of meat.
Whole pork bones are best served in a small ceramic bowl filled with a dark concentrate of broth, whereas regular cuts like ribs and belly are best served in a clay pot brimming with toppings like crispy fuchuk, tau fu pok, and romaine lettuce. The comforting broth is best paired with a bowl of rice and a side of Yau Char Kwai.
Address: 222, Jalan Sultan Azlan Shah, 51200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
#7 Melaka @ Asam Pedas Fish
Melaka was the starting point for everything. While the state is rich in undiscovered stories and ties, it is also over-whelming and rich in every bite of food prepared on its own soil. Asam Pedas is the best expression of Peranakan cuisine, offering a melee of sour and spicy notes on your taste buds. It's commonly served with fish or seafood cooked in asam pedas soup, which is created from tamarind juice, pepper, and a variety of spices.
Okra, eggplant, long green beans, and tomato are common additions to the dish, but a simple pairing with steaming white rice is enough to steal the show. In this article, which features largely real Nyonya restaurants, the majority of the ingredients and techniques adhere to the traditional book of the cuisine for the greatest flavours!
Places to eat: Amy Heritage Nyonya Cuisine, Nyonya Makko Restaurant, Cottage Spices A Taste of Melaka
#8 Negeri Sembilan @ Masak Lemak Cili Padi
If you haven't tried masak lemak cili padi, Negeri Sembilan's popular Malay dish inspired by fiery Minangkabau ingredients, you haven't lived! The smoked beef (daging salai) that has been marinated with herbs and spices and carefully smoked over coal fire gives this cherished traditional negeri meal its deep flavours.
Fresh turmeric, shallots, cili padi, and lemongrass are mixed into a thick golden stew of coconut milk and aromatics. Consider slurping the warm soup, which will instantly awaken your taste receptors while also enhancing your hunger due to the chilli's spiciness.
Sure, it'll make you sweat, but it'll be well worth it because you'll be licking the bowl clean and mentally planning your next visit here as soon as you leave! Where: In Negeri Sembilan, at various Malay restaurants, eateries, or food vendors.
Place to eat: Seremban Kee Mei Siew Pow Sdn Bhd
#9 Johor @ Kacang Phool
In the southern province of Johor, a dish inspired by nasty mudammas, an Arab cuisine based on a wonderful sauce consisting of beans, herbs, and spices, is popular. This hearty meal is served with green lime, sliced chilies, chopped onions, and a sunny side up egg, and is an Asian version of the all-American chilli. (For additional yumminess, break the yolk and stir it into the gravy!) With a couple of slices of thick white toasted bread, Johoreans adore this dish. A fantastic neutral-flavored vessel for soaking up all of the bowl's pleasure!
Places to eat: Restoran Kacang Pool Haji, Kacang Pool Haji
#10 Kelantan @ Nasi Tumpang (Kedai Kopi White House)
Nasi tumpang, a typical Kelantanese delicacy comprised of compressed rice stacked with savoury condiments such as sambal, meat floss, meat curries, and eggs, was initially created to provide convenience to farmers but is now appreciated by the masses.
Banana leaves are then used to wrap it into a conical form. This helps to maintain the dish's freshness while also allowing the rice to absorb the flavours of the curries. Nasi Tupe is how Kelantanese refer to it. You can eat nasi tumpang in two ways: with a spoon, layer by layer, or crumble and mix it all together in a heap.
Address: 1329-L, Jalan Sultanah Zainab, 15050, Kota Bharu, Kelantan, 15050
Commenti