Gallery: 2. 5 Malaysian Dishes You Should Know. Roti canai. A classic Malaysian breakfast of Indian derivation, though this flaky finger food is good any time of day (and really good at about three in the morning).

A dough of flour, egg, and ghee (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissue- thin sheet, like pizza dough but even more dramatic, then folded back up and griddled. In its best form, right off the griddle, it's flaky and crisp like a good croissant on the outside, soft and steaming and a little bit chewy on the inside. It's also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines. Chicken curry. A whole genre, rather than a distinct dish, you'll find curries of all sorts on Malaysian tables, a bowl of rice usually not far away. Malaysian versions tend to start with a rempah, a complex paste of spices and aromatics that's cooked together and forms the base of the curry; like so many of the country's dishes, they tend to make use of coconut milk, too. They're often served with….

Roti jala. Thin, netlike crepes with turmeric and coconut milk, the batter quickly drizzled in concentric circles to form the elegant, delicate shape. Learn to make them here!) They're always served alongside another dish, like the curry we just met, though I harbor fantasies of making a pile and sprinkling them with cinnamon- sugar, or drizzling them with melted Nutella, or just buttering them and eating them plain for breakfast…. Asam laksa. There are endless varations of laksa, Malaysia's beloved noodle soup, but there are two umbrella categories: asam laksa and curry laksa. The former, pictured here, has a tart tamarind- based broth and is generally cooked with a flaky white fish; noodles on the bottom, cucumber and pineapple and the bitter torch ginger flower to top. It's a little diferent everywhere you get it: in Penang, pictured here, it's often particularly tart and spicy; the city's proximity to Thailand is reflected in their perchant for those flavors.

Curry laksa. The richer member of the laksa family, thanks to coconut. Learn how to make curry laksa here!) The rempah (spice paste) of turmeric and ginger and lemongrass, chilies and belacan, imparts flavor to the coconut milk broth; along with noodles, it'll be topped with shrimp, tofu puffs (that soak up the rich broth), cucumber, fish balls, and eggs. Satay"Wait, I thought satay was Thai!" Malaysians will proudly declare that they have the best satay, and that others have just been more successful at marketing it. Thailand and Indonesia, to name two, might contest that.) But you'll see satay all over the place in Malaysia, towering piles of skewers in hawker stalls that are tossed on the grill once you order. Penang food writer Helen Ong distinguishes Malaysian satay by its peanut- based "sweet and slightly piquant sauce" and the "meats marinated with local spices.". Nasi lemak. As easy to find as a sandwich in America, nasi lemak could be considered Malaysia's national dish—a little banana leaf parcel that cradles a bed of coconut rice with spicy sambal, crunchy dried anchovies (ikan bilis), roasted peanuts, cucumber, and egg (sometimes sliced of hard- boiled, sometimes cooked like a flat omelet). While considered classic comfort food, it's a showcase of flavors and textures, from the delicate coconut to the brash belacan, the tender bite of rice and the salty crunch of anchovies.

Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and. Opening of New Outlet We are proud to announce the birth of our new outlet at Glenmarie, Shah Alam. We thank our loyal customers for their continuous support! Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes.

The simplest elements really matter here: rice that's suffused with the flavor of coconut milk and sometimes further fragranced with pandan; sambal that's bright- tasting and spicy but balanced. Hawaiian Sweet Bread Recipe more. It's often eaten as a breakfast food, but can be a snack at any time of the day, and to bulk it up, it might be served with a seafood or chicken curry, or vegetables, or beef rendang.

• シンガポールの有名な観光スポットをご紹介します。ガイドブックに載っている有名店から現地の人しか知らない隠れた.
• Hai Nam chicken rice at Le Soleil in S.F., a.k.a. Hainanese chicken rice. Few dishes blur the sharp, self-conscious line between comforting and luxurious. Most, in.

Asam Laksa. Rice Noodle in hot and sour tamarind fish soup served with pineapple, cucumber, fish flakes and prawn paste. Golden Salted Egg Chicken Rice. Chicken rice! Have I told you how much I love chicken rice? There’s just something about it that keeps you wanting more. I have been known to eat chicken rice and. Jonathan Gold reviews Side Chick, Johnny Lee's new restaurant in in the Westfield Santa Anita mall. Enjoy the best chicken rice in Malaysia! We use only the most delicious, freshest and halal ingredients, and our restaurants are the perfect venue for a hearty family.

Photo: Robyn Lee]Popiah. Rolls of shredded turnip, jicama, and other crisp veggies, along with perhaps peanuts or egg or tofu, all wrapped in a thin, pliant wheat crepe. Hainanese chicken rice. Like many of Malaysia's signature dishes, it originated somewhere else (Hainan, natch) but adapted to suit local taste.

It's chicken boiled in stock and served cool alongside rice (which has also been cooked in chicken stock) and dipping sauce. It is quite different than it is in Hainan Island- -we have added chili to the ginger and garlic condiment it goes with," says Malaysian food writer Helen Ong.

We like our food spicy!". Photo: Robyn Lee]Mee goreng.

Stir- fried noodles, which take many forms. You'll often see yellow noodles quickly wok'd up with soy, garlic, shallots, and chilies; along with them might be shrimp or chicken, beef or vegetables. It's fantastic street food; many hawkers use roaring charcoal fires, and their smoky flavor really makes anything cooked over it. Photo: Maggie Hoffman]Beef rendang. A slow- cooked dry curry deeply spiced with ginger and turmeric, kaffir lime and chilis. You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun- dried fruit.

Learn how to make it here!). Nasi goreng. Rice stir- fried with chilis and garlic and kecap manis (sweet soy); like mee goreng, it might have chicken or shrimp for a little more substance. I love it with a fried egg over the top.). Char kuey teow. Probably the best thing I ate in Malaysia was a late- night snack of char kuey teow—frankly, I can't imagine anything tasting better than rice noodles stir- fried in seconds over a smoking, sparking charcoal fire, taken to go and inhaled from a little paper parcel while walking down the street in Penang. The noodles join soy, chili, prawns, often cockles, the shrimp paste belacan, bean sprouts, and egg. Two things can distinguish really good char kuey teow from that which is merely delicious: one, the smoke of cooking over those charcoal fires, rather than over gas; and gracing the noodles with pork lard, which many (but not all) Chinese vendors still do. Penang will tell you that its char kuey teow is the best.

I certainly haven't done a comprehensive tour (man, that sounds fun), but from my limited experience, I won't challenge Penang's claim. Photo: Robyn Lee]Ikan bakar. Translating to "burned fish," ikan bakar is the catch- all term for small grilled swimmers.