Chinese Malaysian Food
It's already the end of another week! Today's blog post is not a recipe but I thought it would be a good idea to share with you some of latest food photos where the subjects are popular Malaysian street food. If you visit Malaysia, street food is definitely something that should not be missed. There is just nothing like Malaysian street food in Malaysia - it just does not taste the same overseas, well at least not to me. I hope you enjoy looking at the photos and I also hope to give you a better idea of how Malaysian street food looks like which will perhaps whet your appetities :O.
First up, one of my favourites, stir-fried radish or turnip cake with beansprouts and chili peppers. This dish is really best cooked in those huge woks on gas stoves as the rather elusive 'wok hei' or wok breath gives the dish its' signature smokiness. This is also quite a simple dish to whip up at home, radish or turnip is shredded and added to a mixture of flour and rice flour, steamed to form a cake then sliced up and stir-fried with whatever ingredients you fancy. Usual ingredients include beansprouts, Chinese sausages and chives. Serve with some spicy Sichuan chili oil for added spiciness.
Next, Chinese Malaysian wonton noodles served with BBQ pork (char siu) and vegetables. These noodles are of the lo mein variety which means the noodles are simply boiled and then tossed in a savoury mixture of mainly soy sauce. The boiled wontons, char siu and vegetables somehow make the best combination for this dish. This is a perennial favourite of Malaysian street food or hawker fare.
Thirdly, a delicious dim sum spread perhaps? Steamed crystal shrimp dumplings sprinkled with some vibrant crab roe, the always popular steamed BBQ pork bun and finally the perfect dessert at dim sum meals - impossibly flaky egg tarts. For my step-by-step steamed bun (bao) recipe, please refer here.
Finally, let's finish up with another uniquely Malaysian dish - butter chicken. Bite-sized chicken pieces are coated, deep-fried to perfect crispiness then stir-fried with fresh curry leaves, butter, bird's eye chili peppers and egg yolks resulting in an extremely flavourful and unique dish. This dish is a culinary culmination of the 3 main races in Malaysia, the Chinese, Malays, Indians and is definitely on the top of my favourite dishes list. For my recipe, please click here. See the golden wisps on top of the chicken? Those are made of egg yolk and they are really the pièce de résistance of the dish. You will have to try it to believe it!
First up, one of my favourites, stir-fried radish or turnip cake with beansprouts and chili peppers. This dish is really best cooked in those huge woks on gas stoves as the rather elusive 'wok hei' or wok breath gives the dish its' signature smokiness. This is also quite a simple dish to whip up at home, radish or turnip is shredded and added to a mixture of flour and rice flour, steamed to form a cake then sliced up and stir-fried with whatever ingredients you fancy. Usual ingredients include beansprouts, Chinese sausages and chives. Serve with some spicy Sichuan chili oil for added spiciness.
Next, Chinese Malaysian wonton noodles served with BBQ pork (char siu) and vegetables. These noodles are of the lo mein variety which means the noodles are simply boiled and then tossed in a savoury mixture of mainly soy sauce. The boiled wontons, char siu and vegetables somehow make the best combination for this dish. This is a perennial favourite of Malaysian street food or hawker fare.
Thirdly, a delicious dim sum spread perhaps? Steamed crystal shrimp dumplings sprinkled with some vibrant crab roe, the always popular steamed BBQ pork bun and finally the perfect dessert at dim sum meals - impossibly flaky egg tarts. For my step-by-step steamed bun (bao) recipe, please refer here.
Finally, let's finish up with another uniquely Malaysian dish - butter chicken. Bite-sized chicken pieces are coated, deep-fried to perfect crispiness then stir-fried with fresh curry leaves, butter, bird's eye chili peppers and egg yolks resulting in an extremely flavourful and unique dish. This dish is a culinary culmination of the 3 main races in Malaysia, the Chinese, Malays, Indians and is definitely on the top of my favourite dishes list. For my recipe, please click here. See the golden wisps on top of the chicken? Those are made of egg yolk and they are really the pièce de résistance of the dish. You will have to try it to believe it!
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