Jom Makan

: Let’s Eat!

Food commands a very special place in the lives of Malaysians. Conversations on food with a Malaysian can range from light to passionate – and is probably the best way to find a friend for life.

The colours of Malaysian food is attributed to the colours of the Malaysian people – our diverse cultures, our easy-going outlook on life, our real and imagined ambitions to conquer the world! Just about kind every food have not only found their way to our shores and kitchens, most of them have very well been assimilated and Malaysian-ised already.

In that respect, Malaysian food can be classified into two categories: The traditional and the fusion. Malaysians hold both these kinds of food with equal pride.

On one platter, we serve up some of the most delicious nasi lemak (rice cooked in coconut milk and screwpine leaves, served with fried anchovies, peanuts, cucumber and spicy sambal), curry noodles, assam laksa (thick rice noodles in a rich sourish fish stock), biryani rice, ikan bakar (grilled fish) and char kuey teow (flat noodles fried with eggs, chillies, prawns and bean sprouts).

On the other platter, we are proud to present to you our version of tom yam kung (warning: very, VERY SPICY!), pratas (with a variety of fillings from bananas to sardines!) and pizzas with generous chunks of satays (skewered meats cooked via an open grill).

The Malaysian definition of cafe culture is brought to a whole new level at the homeland. In fact, we would readily argue that we created the trend – we have been having yum cha (drink tea) at our kopitiams since the days of our great – great – great – great – great gandfathers! The kopitiam culture holds a fond place in the hearts of Malaysians. It is a place where dreams are born, serious decisions are made, and ambitions revitalised.

A staple at the kopitiam is the teh tarik. Teh tarik, literally translated as ‘pulled tea’ is a light and frothy milk tea enjoyed at any time of the day, or night. Watching the teh tarik made is sometimes more entertaining than the conversations it sparks. The stunt entails the transfer of tea from one cup to another via the longest ‘pull.’ This pulling action airs the tea, creating an easy foam which balances gently on your cuppa.

Malaysian desserts are a carnival in its own right and a dentist’s worst nightmare. In other words, it is a definition of happiness. The list of Malaysia’s favourite dessert begins with the ais kacang – a fun concoction of shaved ice, colourful jellies, creamy corn, sweet beans, syrups, sweetened condensed milk and palm syrup. Cendol, another winner, comprises of green worm-like jellies and palm sugar with milk. If you are lucky, you will come across delicacies made with sago pearls, and more palm sugar!

A host of other Malaysian desserts entice the non sweet toothed. Goreng pisang (banana fritters) and ubi goreng (potato fritters) are a teatime favourite, along with a variety of cakes and kuih (delicacies). The most well-known is the kuih lapis, easily identified by its vibrantly colourful layers.