Bak Kut Teh
Bak Kut Teh A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. In some towns, additional ingredients include sea cucumber and abalone. Bakuteh is believed to have medicinal properties.In chinese, it literally means 'meat bone soup'. Pao
Pao also known as bao, is a steamed bun made of rice flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls. The town of Kulai outside Johor Baru sells a sweet black bean and lotus variety of Pao.
Char Kway Teow
Char Kway Teow Stir fried rice noodles with prawns, eggs (pork or chicken), chives and beansprouts. Usually, with an option of cockles as well.
Chee cheong fun
Chee cheong fun is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.
Curry Mee
Curry Mee A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal.
Hainanese Chicken Rice
Hainanese Chicken Rice steamed chicken served with rice cooked in margarine or chicken fat & chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls.
Hokkien Mee
Hokkien Mee Kuala Lumpur. A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy. This dish is served only in Kuala Lumpur, Seremban, Klang and Kuantan. |
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