Nasi lemak, roti Canai, Chicken Rice & Malaysian Food

Nasi lemak
Rice with coconut milk (cream) in the Malay traditional dishes is nasi lemak.
Traditionally, looks like a plate with slices of cucumber, Ikan Bilis is (small dried anchovies), peanuts, roasted, boiled egg, and spicy sambal (chili sauce traditional), the basic version. Nasi lemak can also come up with any other accompaniments such as fried kangkong water (convolvulus), chicken, squid, shellfish, beef, curry, etc.
There are even ChineseNasi lemak version, which is mostly non-halal, as sometimes pork is added. Nasi lemak and the vegetarian version, in which the ingredients vegetarian replace traditional ingredients.

Nasi lemak as the national dish of Malaysia, as the most widespread eating Malaysian food. Not only for his money, but also for the basic version of nasi lemak and, with anchovies, boiled egg and sambal comes is only available everywhere and supplies from all ethnic groupsGroups.

Roti Canai
It is a type of flat bread, plenty of food consumed by all ethnic groups in Malaysia, often sold in restaurants Mamak stalls (Tamil Muslim restaurants), Malay and Indian restaurants. Since the availability and popularity, is claimed to be the second national dish of Malaysia.
As the name suggests, Roti Canai is alleged to have been introduced for migrant workers from Chennai, India (formerly Madras. But the first instance the use ofName Chennai is to be a sales document dated August 1639 to Francis Day, an agent for the United Kingdom, where there is a reference to the place of the existing Chennai), where a similar combination of Dalco Parotto and - the accompanying lentil curry - is served.

Roti Canai is usually served with "From" (lentil) curry, may be taken with sugar or condensed milk.
There are many variations of Roti Canai with individual taste, common variations include: Roti telur (with egg)Roti Planta (filled with fat and sugar), (filled with sardines) Roti Bawang (onion bread), Sardinian Roti, roti Pisang (banana bread).
There are also many different curry Dhal next be used, such as Kari Ayam (Chicken Curry), Kari Daging (beef curry), Kari Kambing (mutton curry), Kari Fish (fish curry), Kari Campur ( mix mixed with dhal curry and curry can be selected)

Chicken Rice
Normally, Hainan Chicken Rice, Hainan and the roots of the kitchen wasintroduced by Hainanese overseas Chinese. The most commonly served Chicken Rice "White chicken and rice. Chicken with rice served with bean sprouts, particularly Ipon, a town in Perak, Malaysia usual. What about a version called" Ipoh Chicken Rice. While "Chicken" is another popular version of chicken with rice consumed much of the Malay, or Malay also served as the halal version of chicken rice (Nasi Ayam), usually with chicken breast, and is generally availableRestaurants in Malaysia or parquet.

Nasi lemak, roti Canai, chicken rice are the three most foods consumed in Malaysia, for its comfortable, fast, low prices and to be accepted by most people. Making it the de facto Malaysian traditional fast food today.

As a multicultural country, Malaysia has over the years, the other dishes that taste of their culture adapts to suit. Malaysian version of Chicken Rice is a good example of cross-cultural influence,Malaysians of Chinese descent have adapted the Indian curry, and was diluted and less strong flavor. Fried rice noodles with Chinese and Indian and Malaysian tastes, and then Malay fried rice, fried noodles, fried rice, and Indians were cross-fried noodles were born.

On top of the most widely consumed Roti Canai and Nasi lemak with chicken rice, Malay, Indian and Chinese food place respectively. There are also Nyonya food, Thai foodothers.

Nyonya Food
E 'was invented by the Peranakan people of Malaysia. It uses mainly Chinese ingredients, but combines them with Southeast Asian spices such as coconut milk, lemongrass, turmeric, screwpine leaves, chillies and sambal. It can be a mixture of Chinese and Malay cuisine.

Thai Food
It also features strongly in Malaysian cuisine, such as the popular Tom Yam is widely available in restaurants and stalls,particularly in the northern region.

Other foods
Introduced by Filipino migrants (mostly in Sabah, a state in East Malaysia) and Indonesia have their stalls or restaurants, catering, and ethnic group of customers and local customers. As culturally close to Malaysia, Indonesia many food courts have been accepted by the Malays as part of their everyday life, like Satay (SATE), Soto (food), rendang (dry curry), Cendol (dessert) andothers.