Chinese Cuisine in Malaysia

Chinese Cuisine in Malaysia

Chinese cuisine is generally adored around the globe. The popularity of Malaysian Chinese food is no exception. The culinary practices of these Chinese ancestors evolved over time as local flavors are included into their meals. For instance, unlike the traditional Hainanese chicken rice meal, Hainanese chicken rice from Malaysia is flavored with tropical pandan leaves and served with dipping chili sauce.

Some of these Malaysian Chinese foods and recipes grew so strongly connected with a particular city, town, or hamlet that they became iconic in the country. Many Chinese recipes having pig as an ingredient are swapped with chicken to fit with the Muslim populations. Some Chinese eateries even have halal certification. Here are some Chinese Malaysian meals to try if you want to broaden your horizons:

Claypot Chicken Rice

 

Seasoned rice is cooked with other ingredients in a claypot and finished with soy sauce. This chicken rice is lightly sweet and savory, and it’s usually cooked over a charcoal fire. Customers may choose from a variety of accompaniments, including salted fish and lap cheong (sweet Chinese pork sausage), to enhance the flavor and complexity of the meal. Due to the fact that most establishments still cook over a charcoal fire, prepare to wait while ordering this Malaysian Chinese cuisine.

 

Hainanese Chicken Rice

 

 

While there are many different types of chicken rice, Hainanese chicken rice is undoubtedly one of the most popular. It’s made the old fashioned way, with the entire chicken steeped in a master stock at sub-boiling temperatures until cooked, ensuring the chicken is juicy and tender. The meat is then cut up and served with a dish of chicken stock-cooked rice, as well as a selection of sauces and chilies.

Hokkien Mee

Ordering a bowl of Hokkien mee might be difficult depending on where you are in Peninsular Malaysia, as there are two common kinds of this noodle meal. In other areas of Malaysia, Hokkien mee is known as har mee. Hokkien mee, a noodle soup with yellow and rice noodles drowned in a spicy stock made from prawns and pork, is possibly one of Penang’s most famous delicacies. It’s a crowd favorite for Penangites, served with half a boiled egg, poached prawns, chopped kangkung, and a tablespoon of sambal.

 

Hokkien char mee, on the other hand, is a meal of thick yellow noodles braised and fried in thick black soy sauce that is popular in the Klang Valley area. The majority of restaurants also serve the noodles with crispy fried pork fat, pork slices, shrimp, and a variety of veggies. It was first created in Kuala Lumpur and is now known across Malaysia’s central peninsula as Hokkien mee. While the two variants are distinct, they are both popular among Malaysians.

 

Chee Cheong Fun

Depending on the variety, this noodle dish is popular as a light snack or a full dinner. Liquid is placed onto a specifically designed flat pan and heated to make square rice sheets, which are formed from a viscous combination of rice flour and water. For simplicity, the steamed rice sheets are rolled or folded and served with a sweet fermented bean sauce and chili paste. It’s available in dim sum restaurants, although Ipoh and Penang offer somewhat different versions, with Ipoh serving the noodle sheets with a red sweet sauce and Penang serving them with a sweet, black shrimp sauce.

 Chinese cuisine has been famous globally for a long time. A lot of different countries in the world has taken inspiration from their cuisine and make versions that would fit their taste. Like Jjajangmyeon for example. It is Koreanized version of Chine Zhangjiamin. Both are equally delicious!

 

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