Nasi Lemak. Photo credit: Food KL 2 / 100
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1 Food KL 1 / 100
2 Nasi Lemak Nasi Lemak is the national dish of Malaysia. The name (directly translated to Fatty Rice ) derives from the rich flavours of the rice, which is infused in coconut milk and pandan. The rice is served with condiments such as a spicy sambal, deep fried anchovies and peanuts, plus slices of raw cucumbers and boiled eggs. Photo credit: Food KL 2 / 100
3 Food KL 3 / 100
4 Roti Canai Roti Canai is a local staple in the Mamak (Muslim Indian) cuisine. This flat bread is pastry-like and is somehow crispy, fluffy and chewy at the same time. It is usually served with dhal and different types of curries. Photo credit: Food KL 4 / 100
5 Food KL 5 / 100
6 Teh Tarik There is nothing more comforting thnt a hot glass of sweet teh tarik (pulled tea). Black tea is mixed with condensed milk and pulled multiple times into frothy perfection. You can order it plain or ask for teh tarik halia, which has ginger. Photo credit: Food KL 6 / 100
7 Food KL 7 / 100
8 Ikan Bakar Directly translated to English, Ikan Bakar means burnt fish. Whole fish or sliced fish is slathered with a sambal or tumeric paste and is charcoal-grilled or barbequed (sometimes in a banana leaf wrap). It is often served with a soy-based dipping sauce that brings out the flavours even more. Food KL 8 / 100
9 Food KL 9 / 100
10 Banana Leaf Rice In traditional South Indian Cuisine, a meal is normally served on a banana leaf. Hot steaming rice is paired with your choice of curry, vegetable, deep fried seafood or chicken and accompanied with papadums and cutneys. It is best to wash down the explosion of flavours with a nice hot mug of sweet teh tarik (pulled tea). Photo credit: Food KL 10 / 100
11 Food KL 11 / 100
12 Chicken Rice The key to a perfect plate of chicken rice lies not only in the delicious tenderness of the steamed or roasted chicken. The fragrant rice, which is usually cooked in chicken stock with lard, creates the perfect balance of flavour with the meat. Drizzle a little soy sauce, ginger paste and chilli sauce for an extra kick! Photo credit: Food KL 12 / 100
13 Food KL 13 / 100
14 Hokkien Mee This street food originates from Fujian, China. Thick rice noodles are braised in a fragrant dark sauce that is soy and lard-based. The dish is tossed with slices of pork, shrimps, fish balls and vegetables. Photo credit: Food KL 14 / 100
15 Food KL 15 / 100
16 Cendol A sweet bowl of cendol is the perfect treat on a sunny day! Strips of pandan flavoured jellies and kidney beans are topped with shaved iced, coconut milk and palm sugar syrup. Some places served more fancy versions with glutinous rice, sweet corn, durian flesh and diced jackfruit. Food KL 16 / 100
17 Food KL 17 / 100
18 Bak Kut Teh Translated to meat bone tea, this hearty soup is made out of pork ribs that are simmered in a broth infused with herbs and spices such as star anise, cinnamon, cloves, fennel seeds and garlic. Some restaurants served a dry version as well, which is equally delicious when eaten with steaming hot rice. Photo credit: Food KL 18 / 100
19 Food KL 19 / 100
20 Apom Apom is a type of Indian sweet crepe that is normally cooked in a clay pot on a charcoal fire. The batter is made out of eggs, coconut milk, rice flour and sugar. You may either enjoy it plain or with fillings such as brown sugar, bananas or sweet corn. Photo credit: Food KL 20 / 100
21 Food KL 21 / 100
22 Air Mata Kucing This refreshing drink is made from winter melon (tong kua), monk fruit (lo han kor), dried longan (long ngan), and sugar. It is best served with ice, but some stalls served it hot too. An excellent way to stay hydrated when you are on a go! Photo credit: Food KL 22 / 100
23 Food KL 23 / 100
24 Lok Lok Lok Lok is a version of steamboat or hotpot meal with a slight twist. The meat and vegetables are served on a stick and dipped into a pot of hot boiling broth. Lok Lok is usually served at food trucks that are usually open for supper. Photo credit: Food KL 24 / 100
25 Food KL 25 / 100
26 Kaya Toast Imagine cold slices of butter and sweet homemade kaya (coconut jam) sandwiched in between fluffy white bread that is toasted to perfection. It makes a wonderful breakfast especially if you have it with soft-boiled eggs and a cup of hot tea or coffee. Photo credit: Food KL 26 / 100
27 Food KL 27 / 100
28 Char Siew This Chinese barbequed pork is often seen hanging on the storefront of Chinese restaurants that serve chicken rice. Each slice will melt in the mouth. It is juicy, tender, sticky and fatty at the same time. It is best eaten with a plate of rice or kon lou (braised soy sauce) noodles. Photo credit: Food KL 28 / 100
29 Food KL 29 / 100
30 Pisang Goreng During teatime in Malaysia, you may go for a plate of crispy banana fritters. Slices of bananas are dipped in a batter and deep-fried to a golden perfection. Some people like to consume it with sambal to give it a savoury taste. Photo credit: Food KL 30 / 100
31 Food KL 31 / 100
32 Pan Mee Pan mee is a popular Hakka noodle dish that makes a hearty meal. Rice flour noodles are served in an anchovy broth and topped with crispy fried anchovies, ground pork, shiitake mushrooms and vegetables. Drizzle some soy sauce and sambal to complete the taste! Photo credit: Food KL 32 / 100
33 Food KL 33 / 100
34 Wantan Mee Wantan mee is a dish whereby egg noodles are tossed in a dark fragrant sauce. It is topped with char siew (barbequed pork), wontons (pork dumplings) and vegetables. It is also served with pickled green chillies on the side, which add a nice spice to dish. Photo credit: Food KL 34 / 100
35 Food KL 35 / 100
36 Nasi Kandar Nasi Kandar is a Mamak (Indian Muslim) cuisine, which originates from the state of Penang. Steamed rice is usually served with a variety of curries and side dishes such as fried chicken and stir-fried vegetables. For a finger-licking good experience, it is best eaten with your hands! Photo credit: Food KL 36 / 100
37 Food KL 37 / 100
38 Nasi Kerabu Nasi Kerabu is a classic Malay dish that originates from Kelantan. The steamed rice is dyed blue with butterfly-pea flowers and topped with chopped herbs. It is served with green chillies stuffed with fish paste, fish crackers, boiled salted eggs and sambal. Some places serve it with grilled beef or fried fish as well. Photo credit: Food KL 38 / 100
39 Food KL 39 / 100
40 Nyonya Laksa Vermicelli or egg noodles are served in a spicy coconut milk broth and topped with ingredients such as tiger prawns, slices of chicken, julienned cucumber and bean sprouts. A delicious sambal usually comes on the side. Photo credit: Food KL 40 / 100
41 Food KL 41 / 100
42 Roast Duck Golden roast ducks can sometimes be seen hanging on the storefront of a Chinese restaurant. You can eat it plain or on the side with a plate of steaming hot rice or kon lou (braised) noodles. Photo credit: Food KL 42 / 100
43 Food KL 43 / 100
44 Roti Babi Roti Babi is a Peranakan dish that originates from Penang. Thick slices of bread are coated generously with an egg batter and pan-fried just like a traditional French toast. The twist is that it has a delicious minced pork filling inside, which is flavoured with various herbs and spices. Photo credit: Food KL 44 / 100
45 Food KL 45 / 100
46 Ayam Percik Ayam percik is a Malay-style roasted chicken dish that originates from Kelantan. Chicken pieces are marinated with cili giling (a spice paste) and coconut milk. Tear oft the pieces of chicken with your hands for an extra sensory experience! Photo credit: Food KL 46 / 100
47 Food KL 47 / 100
48 Bubur Chacha This dessert is made with a medley of sweet potatoes, yam and sago balls. These ingredients are boiled in a coconut milk that is infused with pandan and palm sugar. It is usually served warm. Photo credit: Food KL 48 / 100
49 Food KL 49 / 100
50 Ice Kacang Ice Kacang is the Malaysian-style shaved ice. It is usually topped with different flavoured jellies, red beans, creamed sweet corn, peanuts and other delicious condiments. The mixture is drizzled with coconut milk, a rose-flavoured syrup and palm sugar syrup. Photo credit: Food KL 50 / 100
51 Food KL 51 / 100
52 Char Kuay Teow This signature dish from Penang makes an indulging meal. Flat rice noodles are stir-fried in a spicy soy-based sauce with lard. It is tossed with eggs, cockles, prawns, fish cakes, Chinese sausages and bean sprouts. It s best eaten with pickled green chillies or sambal. Food KL 52 / 100
53 Food KL 53 / 100
54 Chee Cheong Fun This Cantonese dish is often served as part of a dim sum meal. Fresh rice noodle rolls are steamed and served with a soy based sauce. You may order it plain or stuffed with items such as succulent prawns. Some places serve it with a curry sauce as well. Photo credit: Food KL 54 / 100
55 Food KL 55 / 100
56 Claypot Loh Shu Fun Loh Shu Fun literally translates into rat noodles because of the shape of the rice noodles that resemble the tail of a rat. It is cooked in a claypot with a fragrant dark sauce and mixed with ground pork, bean sprouts and mustard greens, topped with a sunny side egg. Photo credit: Food KL 56 / 100
57 Food KL 57 / 100
58 Durian Durian is known as the king of fruits, known for being large, its strong odour and formidable thorny husk. Its name is derived from the Malay-Indonesian word duri. Now you can find it served all year round at many roadside stalls across the country. Food KL 58 / 100
59 Food KL 59 / 100
60 Fish Head Noodles This popular hawker dish is usually made with rice vermicelli. The flavour of the tomato-based fish broth is brought to life with a splash of evaporated milk. This gives it a nice sweet taste, which goes well with the addition of ham choi (salty pickled vegetables). Photo credit: Food KL 60 / 100
61 Food KL 61 / 100
62 Fruit Rojak This local version of a fruit salad is not as healthy as it sounds! Jicama, pineapple, cucumber, guava, green mango and deep fried beancurd are tossed in a fragrant dark belancan (shrimp paste) soy sauce and sprinkled with peanuts and toasted sesame seeds. Different places serve their own variation, which are usually delicious! Photo credit: Food KL 62 / 100
63 Food KL 63 / 100
64 Kai See Hor Fun This is translated as flat noodles with chicken strips. The base of this dish is flat rice noodles, which are served either in a soup or tossed in a dark soy-based sauce. It is mixed with slices of steamed chicken and prawns, and sprinkled with deep fried shallots and spring onions. It is a hearty meal, which is best enjoyed on a rainy day. Photo credit: Food KL 64 / 100
65 Food KL 65 / 100
66 Keropok Lekor Keropok Lekor is a traditional fish cracker that originates from Terengganu. It is made of fish paste, sago flour and various spices and herbs. It is usually cut into thin slices that are fried to crispy perfection or finger-sized pieces that give it a nice chewy texture. It is normally served with a sweet chilli sauce. Photo credit: Food KL 66 / 100
67 Food KL 67 / 100
68 Rojak Pasembur This Indian-style mixed salad is a popular street food that hails from Penang. Cucumbers, potatoes, beancurd, turnip, bean sprouts, boiled eggs, prawn fritters and boiled cuttlefish are tossed in a sweet and spicy sauce and sprinkled with crushed peanuts. Photo credit: Food KL 68 / 100
69 Food KL 69 / 100
70 Curry Laksa This Malaysian favourite has rice vermicelli or egg noodles swimming in a bowl of a spicy curry-based broth, which has a slight sweetness due to the coconut milk. It is usually topped with shredded chicken, prawns, boiled eggs, beancurd and bean sprouts. If you like it extra spicy, add some extra sambal into your bowl! Photo credit: Food KL 70 / 100
71 Food KL 71 / 100
72 Tau Fu Fah This is the Cantonese name for soybean pudding, and is also known as douhua in Singapore. This popular Chinese dessert is usually served during breakfast or as a snack. The soybean pudding usually has a smooth silky texture that just melts in the mouth. Pillows of tau fu fah steeps in a sugary syrup and is equally delicious served hot or cold. Photo credit: Food KL 72 / 100
73 Food KL 73 / 100
74 Roti John This is an omelette sandwich. Minced meat, eggs and chopped onions are cooked and placed into the cavity of a baguette that has been halved and pan-fried to give it a crispy texture on the outside. Photo credit: Food KL 74 / 100
75 Food KL 75 / 100
76 Roti Tisu Roti tisu (Malay) is translated to mean tissue paper bread. It is a sweet flat bread that is crispy and wafer thin. It is usually served in a shape of a cone and comes with a side of dhal, curry and condensed milk. Some places serve it with kaya (coconut jam) or ice cream. Photo credit: Food KL 76 / 100
77 Food KL 77 / 100
78 Otak Otak Otak otak is a spicy nonya fish cake, which is steamed or grilled in a banana leaf wrap. It is made out of fresh fish paste, tapioca starch and different spices, and has a custard-like texture. Photo credit: Food KL 78 / 100
79 Food KL 79 / 100
80 White Coffee This popular drink from Ipoh was introduced in the 19th century by Chinese migrants who came to work in the local tin mines. The coffee beans are roasted with sugar, margarine and wheat, which give it a distinct taste. It is delicious served either hot or cold. Photo credit: Food KL 80 / 100
81 Food KL 81 / 100
82 Pork Noodles Different restaurants or stall have their own style, some with minced pork or slices of pork with the innards and all. You may also choose from a variety of noodles, either served in a bowl of soup or kon lou (dry) style. Photo credit: Food KL 82 / 100
83 Food KL 83 / 100
84 Yong Tau Fu Yong tau fu is a Hakka dish, in which different vegetables are stuffed with a minced fish and pork filling. The items are usually steamed or deep fried, then served in a bowl of soup or with different types of dipping sauces on the side. Food KL 84 / 100
85 Food KL 85 / 100
86 Satay This is the modern name of sate in Malay or Indonesian. This street food was originally from Indonesia. Different types of meat such as chicken, lamb, beef or pork are marinated in various spices then grilled to perfection on a skewer. It is served on the side with a spicy peanut sauce, slices of cucumbers and ketupat (steamed rice cakes). Photo credit: Food KL 86 / 100
87 Food KL 87 / 100
88 Beef Rendang Beef rendang is another Indonesian dish that has been adapted to the local taste. Chunks of beef are slow-cooked for hours in a rich and spicy lemongrass and coconut paste. The result is deep flavoursome meat that is so tender you can tear it off with your fork. Photo credit: Food KL 88 / 100
89 Food KL 89 / 100
90 Sup Tulang This is a Malay-style beef bone soup. The broth is infused with different spices and has a rich flavour. The meat is tender and melts in the mouth. The best part is perhaps digging for and slurping the delicious bone marrow! Photo credit: Food KL 90 / 100
91 Food KL 91 / 100
92 Beef Noodles Chinese-style beef noodles are popular meals for breakfast or lunch. Different stalls served it differently, with ground beef, beef slices, beef balls and all the other part of the cow or buffalo. You may order it in a bowl of soup or kon lou (dry) in a fragrant dark sauce. Photo credit: Food KL 92 / 100
93 Food KL 93 / 100
94 Mee Rebus This popular Jawanese dish is literally translated to boiled noodles. Egg noodles are tossed in a sweet and slightly spicy curry-like gravy. The dish is garnished with hard-boiled eggs, prawns, fish cakes, fried tofu, bean sprouts and other condiments. Photo credit: Food KL 94 / 100
95 Food KL 95 / 100
96 Maggie Goreng Trust Malaysians to amp up instant noodles and turn it into a hawker dish that is loved by many. Instant noodles are stir-fried with soy sauce and a sambal paste and topped with eggs and vegetables. Photo credit: Food KL 96 / 100
97 Food KL 97 / 100
98 Ramly Burger This is often found at roadside stalls. Ramly beef or chicken patties are grilled and sandwiched between burger buns with vegetables, cheese, eggs and different types of sauces. However, Ramly beef and chicken patties have been banned in Singapore for some time. Photo credit: Food KL 98 / 100
99 Popular Food in Kuala Lumpur (Malaysia) Food KL 99 / 100
100 Popular Food in Kuala Lumpur (Malaysia) Food KL 100 / 100
101 References & photo credits: Download more flashcards & printables at MummysHomeschool.com Food KL 101 / 100
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