Hainanese Chicken Rice
Hainanese Chicken Rice Hainanese chicken rice is one of the most common and economical rice meals available in Malaysia. Originating from the island of Hainan in China, the dish can now be found at vir tually every food stall and eatery all over the country. It is a simple and tasty rice dish that gives both carbohydrate and protein. The succulent chicken is boiled or steamed with a rich stock of chicken bones, or barbequed. Sometimes, the chicken is first dipped in ice-cold water to produce a smooth texture. The rice is the true essence of this dish. It is cooked in chicken stock, with salt, garlic and ginger. Hainanese chicken rice is garnished with cucumber, scallions, cilantro and accompanied by a bowl of chicken broth. A savoury sauce made of chilli, garlic, ginger and lime juice completes the meal.
Yong Tau Foo
Yong Tau Foo This is a dish of Hakka origins, which has gained popularity in Malaysia. Yong tau foo literally means ‘stuffed bean curd’. Essentially, the stuffed tofu containing fishballs, crabsticks, vegetables and wantan are served in clear soup and can be eaten just as it is or with noodles or rice. It is also delectable when dipped in a specially-made chili sauce and sweet brown gravy. Aside from restaurants, yong tau foo can also be found at Malaysian night markets.
Joo Hoo Eng Chai (Cuttlefish Salad) Looking for an appetiser or just a light but delicious snack? Try joo hoo eng chai, or more popularly known by its Malay name, sotong kangkong. This succulent salad is uniquely Malaysian and is not easily found anywhere else, well except maybe in the neighboring country of Singapore. A popular hawker fare, it is made of cuttlefish, water convolvulus or water spinach (kangkong) as it is sometimes called, a sweet prawn-based sauce and sprinkled with ground peanuts or toasted sesame seeds. Joo Hoo Eng Chai
Popiah A popular snack, popiah refers to deep-fried spring rolls. Wrapped in a paperthin crêpe, popiah contains a tasty filling made of turnip (locally known as sengkuang or jicama), bean sprouts, French beans, carrots and prawns. Crisp lettuce leaves, shredded omelette and chopped peanuts are added to give it a crunchy texture and extra taste. For the health-conscious, popiah can also be served fresh without frying.
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