Festive Food

To start off, the few basic must-haves on most, if not all, Hari Raya tables include Ketupat (a traditional rice cake dish wrapped securely in woven palm leaves), Rendang (a meat dish - usually beef - cooked in a thick paste of herbs and spices and coconut milk), Curry chicken(chicken cooked in a thin gravy made from coconut milk, herbs and spices), Satay (skewered meat marinated in herbs and spices and grilled over fire) and Lontong (a mixed vegetable stew cooked in spicy coconut milk gravy). However as mentioned, these are only a few of the more popular favourites. 

The ketupat is made from rice that has been wrapped in a woven palm leaf pouch and  boiled.

 Beef rendang usually served with ketupat

Malaysian Food Stall

Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences.  The variety of food can be easily found in Malaysia as shown in the video

MALAYSIAN MOST FAVOURITE DESSERT

Ais Kacang is mostly known as 'ABC'  acronym for Air Batu Campur, literally meaning "mixed Ice". Ais kacang is a Malaysian dessert and it is served  especially during noon.Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded. Today, Ais Kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of  palm seed, red beans, sweet corn , grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include cendol, nata de coco, or ice cream. A final topping of evaporated , condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and . Some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Other than ABC, Cendol also become most Malaysian favourite for a dessert.Cendol has become a quintessential part of cuisine in South East Asia and is often sold by vendors at roadsides, hawker centres.In Malaysia, cendol is commonly sold on the roadside by vendors. It is even dessert fare , found in dessert stalls, food centres, coffee shops and food courts.he dessert's basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food colouring usually derived from the pandan leaf, shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly , creamed corn, might also be included.

Malay Food

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighbouring countries, such as Indonesia, India, Thailand  the Middle East, and China. Malay food is often described as spicy and flavourful as it utilizes a melting pot of spices and herbs.
Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Popular Malay dishes include Nasi Dagang

The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.

The other most famous dishes that derived from rice is Nasi Kerabu

Nasi Kerabu literally means "rice salad". There has a variety of nasi kerabu, though the actual colour is blue after the flower used as colouring in the recipe and yellow, for the turmeric used in the cooking process. Each kerabu is usually served with a matching, traditional sambal. The kerabu (salad) itself can be any combination of vegetables or edible leaves. It is also served with fried breaded fish, keropok keping (dried fish crackers)  salted egg, solok lada (chillies stuffed with minced fish and grated coconut), and pickled garlic. Importantly, a sauce called budu must be included for the dish to qualify.

The Ever Irresistable Nasi Lemak

 It is heavy and cheap meal that easily can be found  during the morning for breakfast. Nasi Lemak is so tempting to the Malaysian.Yet one of the most simplest dishes of all,  also considered as the national dish.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 , 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 fried chicken, sambal sotong(cuttlefish in chilli), cockles, stir , beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.