The Deliciousness That Is Malaysia

      While there are numerous advantages to being in a true international city – one that's a gumbo of culture, heritage, ethnicity, and creed – I sincerely adored the variety in cuisine that Kuala Lumpur had to offer.  It seems a rather simple formula but one that works so very well.  To expound upon "Malaysian food" in one fell swoop, like I presumed, just can't happen.  And that's completely my fault for thinking it could.  There is no single variable that defines Cajun cuisine, or Thai or Latin or French.  Malaysia seamlessly has blended the ingredients, seasoning and spices, and cooking methods from the history of its inhabitants like so many countries have.

      So what is Kuala Lumpur's mathematical formula for its delectable offerings?  Well, the Muslims have perfected Middle Eastern and Lebanese food.  The North Africans have introduced Moroccan and Mediterranean flavors.  The far East Asians are responsible for Thai, Vietnamese, and Chinese influences.  And the Hindu practitioners brought Indian and Nepalese staples, including vegetarian and vegan dishes.  That's quite the assemblage of flavorful variety, no?

      I'd strongly urge anyone with an interest in the culinary arts to visit Kuala Lumpur.  It is so grossly underrated when it comes to being a prime destination for foodies.  What can one expect there?  Well I'm glad you asked...


      Nasi Lemak seems to be Malaysia’s official dish.  Rice is cooked in coconut milk and presented with diverse accompaniments such as a hard-boiled egg, peanuts, sauteed vegetables, lamb/chicken/beef curry, a deep-fried chicken drumstick or whole fish, and Sambal (a chili-based sauce).

      Nasi Kandar is a quintessential Malaysian food served at street stalls open 24 hours and owned by ethnic Indian Muslims.  Rice is served with your choice of a multitude of curries, okra, fish, eggs, and fried chicken all laid out cafeteria style.

      Mee Goreng Mamak is a Muslim dish from India comprised of yellow noodles with beef, chicken, or shrimp sauteed with soy sauce, veggies, and eggs.  The addition of chili peppers offer quite a kick.

      Nasi Kerabu is bean sprouts and fried coconut doused in spicy Budu – a fermented fish sauce – served with blue rice.  The rice obtains its color from the Telang flower which is ground and soaked with the rice during the boiling process.

      Rendang is very similar to a curry with the main difference being its preparation.  Diced beef, chicken, or lamb is slowly simmered in coconut milk, curry powders, and spices until the liquid evaporates, leaving the meat of choice caked together with flavor.

      Murtabak takes pan-fried sour bread filled with green onions and minced lamb or beef and offers a spicy vinegar and chili sauce meant for dipping.

      Grilled Satay is served as chicken, beef, pork, squid, frogs, duck, or any other meat or vegetable that a wooden skewer can be thrust through.  Available sauces vary wildly but peanut sauce reigns supreme in popularity.

      To say that this is just a scratch on the surface is an understatement.  I haven't even mentioned the desserts, teas, and coffees.  However, I'm now quite hungry!