Malaysia's Three Iconic Hawker Food

                                  Nasi Lemak (Malay)

Pic By Ordinary Malaysian

Pandan leaf  flavoured steam rice cooked in santan (coconut milk), served with sambal, fried anchovies, groundnuts, a slice of hard-boiled egg and sliced cucumber. This is the basic version. Other versions come with a piece of fried chicken or fish or sambal sotong (cuttlefish). My favourite? The sambal sotong version. Piping hot and wrapped in banana leaves, nasi lemak is simply YUMMY!


                            Char Kway Teow (Chinese)

                             

                                                           Picture Wikipedia

Chinese flat rice noodles stir-fried in hot wok, usually with eggs, prawns, deshelled cockles, Chinese chives, bean sprouts and chilli, in light and dark soy sauce. Some people like to sprinkle a little white pepper to their plate of char kway teow. Especially aromatic and heavenly eaten on a wet, windy and cold night!


                                          Roti Canai

Pic By Ordinary Malaysian

Roti canai or roti paratha is an Indian flatbread. The dough is usually skillfully twirled several times high in the air so as to spread it thin and then placed and grilled on a flat wok. Nowadays there are fancy versions of the flatbread, including banana and sardine fish versions. Roti canai plain or with eggs is still the better choice. Dipped in dhall, fish, chicken or mutton curry and washed down with teh tarik (pulled milk tea) or nescafe tarik and served with a football match (preferablly EPL) on the telly or on a large outdoor projector screen at a mamak stall in the company of friends and, wah lao!, what a way to chase away the blues of the day.