I have to say, and it’s not a case of extreme national pride or anything, but Malaysia has one of the best foods. I very much love cuisines such as Italian, French, and who can forget Japan or China? All these cuisines are much respected and I hope to jump into the learning pool of each cuisine. Though, due to our mixed ethnicity, Malaysia’s cuisine has grown very diverse in terms of flavor, which makes us have a lot of variety of food. Each state has their own specialty or version of how a dish is made and because, not to sound dramatic, it is made with love. Malaysian recipes have been passed down from mother to daughter, to sister, to their own daughters, and even to sons. There are no specific measurements, which is why Malaysian cook books are not the most reliable, because we cook according to our senses. We use the term agak-agak, or kut-kut, which basically means you add just enough based on what you know and feel how much it should be. I don’t know if you watched it, but check out Gordon Ramsay’s video where he learns how to make Malaysian Rendang from one of our locals. It’s pretty funny.
Anyway, I recently went to Penang, which is one of the states of Malaysia, which is surrounded by sea, considering it’s an island. It’s considered as one of the food haven for food enthusiasts in Malaysia and people actually go there just to eat. There are specialties like Rojak Penang, which is a mixed veggie and fruit salad with a thick dark prawn paste, sprinkled with roughly ground peanuts, as well as Penang Assam Laksa, which is a rice noodle with a thick and strong fish broth, along with pineapples, chiffon cabbage and cucumber as its condiments, and probably a few more. And chili of course. Who can forget chili? And another thing is the seafood. Very fresh, quite expensive, but worth the price because it’s pretty fresh. And Malaysians prefer the seafood to be served steamed or baked, to preserve it’s natural goodness, and there are many places you can eat all this by the seashore.
Though if you were to go to Penang, with the hustling and bustling, you have to be willing to explore on foot and try versions of the food by the hawkers and local food stalls. It’s better than going to some restaurant and paying more than you should, and as a bonus, you get into the feel and ambiance of the Malaysian way of much loved hobby of eating and their night life. That is if you go at night. Haha.
I don’t have pictures right now, but when I do have them, I’ll post them up here and show them to you. Though I will post a pic of Penang Assam Laksa, which credits to Bee Yinn Low (rasamalaysia.com). Better yet, I may go to Penang again with my mates and do a vlog or something. Who knows? My semester is starting soon, that means I have seven months left till I go for my internship! Yahoo! Anyone willing to take me? I’m a hard worker! Just a terrible blogger.