Fried Oyster

Oyster is easy to find in most of the fish village in Malaysia, especially at west coast of  Malaysia. Fried oyster is cook with egg, yam juice, some grain juice and fresh oyster, fried them until it is fully cook. Add some lime juice when you taste it! You are going to be able to enjoy the juicy fresh Oyster in your mouth!

Banana Leaf Rice

Banana Leaf Rice~~~The Indian food is usually hot and spicy. They eat their food with a variety of curries. As in accordance with their Hindu beliefs, they do not eat beef. Usually Indian food is sold at the various local stalls and often ordered with a glass of teh tarik meaning “pulled tea”. The tea is thick and frothy. The preparation involves passing the tea and milk from one big metal mug to the other with a “pour and pull” action.

Dim Sum

Dim sum restaurants are usually large, noisy affairs – the dim sum served in little baskets or bowls and are whisked around the tables on individual trolleys or carts. Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options.

Roti Canai

Roti canai is a flatbread found in Malaysia, and is also known as Roti Prata in Singapore. It is served with either dhal, chicken curry kuah(sauce) or fish curry kuah. The dough is twirl until it becomes very thin and then folded in a circular shape, and the folded dough is grilled with oil. The ideal Roti is flat, fluffy on the inside and crispy and flaky on the outside. Various improvements on plain roti have been devised to suit Malaysians. The common variations include Roti Telur (flatbread with fried eggs), Roti Tisu (Paper Thin Flatbread), Roti Bawang (Onion Flatbread), Roti Bom (small but thick roundbread), Roti Planta (Flatbread stuffed with margarine), Roti Sardin (Flatbread stuffed with Sardin), and Roti Pisang (Flatbread stuffed with banana).

Satay

Satay-grilled, skewered meat served with tangy peanut sauce, and fresh cucumber and onion slices. That’s how a dictionary would define. At Satay Malaysia, the definition is more specific. The meat needs to be of prime quality and it is grilled over charcoal flames in the age old traditional way. Quality ingredients are used for the peanut gravy, the secret recipe of which has been passed down through four generations of the Abbas family in Malaysia. It’s this commitment to quality that has made Satay Malaysia a success. All chicken and beef satays are 100 percent hand skewered using truly authentic Malaysian ingredients. A fact you’ll soon discover yourself. It’s the perfect complement to any social occasion – parties, picnics, barbecues or a satisfying family meal at home. It's a favorite snack food but is also often served for an appetizer and sometimes as a main dish.

Penang Laksa

Penang Assam Laksa–commonly referred to as “laksa” by Penangites–is one hawker food you don’t want to miss if you come to Penang.

This Laksa is not to be confused with the other Laksa. Penang Laksa is a noodle dish in spicy fish broth topped with various shredded vegetables. Give me a choice of Penang Assam Laksa and Curry Laksa (which Penangites aptly call “Curry Mee“), I will always choose this tangy, spicy, sour, and appetizing dish. The reason is simple: nothing gives me a better satisfaction than a bowl of piping hot Laksa with cut bird’s-eye chilies and dollops of pungent heh ko (Penang-style prawn paste). All the ingredients used might seem odd and bizarre to many–please believe me when I say this–but they are perfect matches made in food heaven. Penang Laksa is really that good…

Nasi Lemak

Nasi lemak served with anchovies, peanuts, egg, lamb curry, vegetables, and sambal belacan

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Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf . Malaysia proclaims it its national dish and a national heritage of Malaysia, although it's widely served in other parts of the region. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.Traditionally, this comes as a platter of food wrapped in banana leaves, with cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chilli), cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.Nasi lemak is widely eaten in Malaysia and Singapore, even as a dish served in Malaysian schools. Commonly a breakfast dish in both countries, it is normally sold at hawker food centres in Singapore and roadside stalls in Malaysia. It often comes wrapped in banana leaves, newspaper or brown paper,and it could be served on a plate.