Pasembor
Every good neighbourhood has a good pasembor stall to boast of! In reflection of the diversity of this country, all races, not just the Indians, favour this dish. Pasembor is an Indian salad of sorts, though it tastes nothing like salads of the leafy green variety! It is also known as ‘rojak’, a name that loosely means it is a mix of all sorts of things. More accurately, pasembor is a concoction of three deep fried ingredients – prawn fritters, tofu (bean curd) and a coconut-flour pastry – that is topped with shredded cucumber and turnip, and a whole hard-boiled egg. Piping hot, spicy peanut is poured over to give the dish a tantalising spicy, crunchy bite. Most people also opt to add in squids, which the ‘rojak man’ will cut into thin strips. Pasembor can be found in many Indian-Muslim restaurants or roadside stalls/trucks

Roti Canai
Simple yet satisfying, this humble version of bread is an all day favourite among all Malaysians. Its popularity is obvious in the abundant number of ‘roti canai’ stalls found throughout the country and often from sunrise to the wee hours of the night. The most common ‘roti canai’ resembles a fluffy pancake and is eaten with a mixture of curries and lentil gravy or ‘dhal’. Variations of it include ‘roti’ with a choice stuffing of egg, sardines, cheese, margarine or even banana. Catch the ‘roti canai’ seller in action- watch the skilful spins and tosses as he prepares the dough for the griddle!

Murtabak
A close cousin of the ‘roti canai’, a rich batter of whipped egg, meat, chilli and onion is folded into the ‘roti’ and cooked over a griddle. The thick, golden brown ‘murtabak’ is delicious on its own but the accompanying curries and pickled onions certainly enhance the taste further. Often, this pancake is cut into bite size pieces and served at banquet meals. This is also an all day favourite, although most people tend to favour it as a meal for the evenings.

Nasi Biryani
Although originating in the Middle East, Malaysians’ love affair with this dish is legendary. Known to be a favoured item in the banquets of Moghul emperors, it is no wonder that the dish is often referred to as ‘food fit for Kings’. Long grained ‘Basmati’ rice grains is cooked with fragrant herbs and spices; between the layers of rice, succulent pieces of meat is thrown in and cooked for hours to lock in the taste. Served with curries and vegetables, the Nasi Biryani is widely consumed during festivities.

Mee Goreng
A noodle dish prepared the spicy Indian way, it is one of the most common hawker fare in Malaysia. Long, yellow noodles are fried in a base of chilli paste and soy sauce with a generous amount of vegetables, meat, egg, potato fritters and sometimes seafood. It is an Indian Muslim specialty and is often referred to as ‘Mamak Mee Goreng’. Watch the speed and flair of the cook as he juggles about the wok and whips out the delicious mixture onto a plate.

Teh Tarik
It translates as ‘pulled tea’ but really it is hot, frothy tea and is so popular that it is widely regarded as the national drink. The froth results from the milky tea being swung between two mugs or containers in an action that seems like one is indeed ‘pulling’ at the flow of the liquid. You will find Malaysia’s favourite cuppa just about anywhere and at anytime for a mere Ringgit or so.

Cendol
The popularity of this cold, sweet dessert spans from cart pushers to by the roadside to elegant restaurants. Shaved ice is thrown into a bowl of sweet kidney beans, liquefied brown sugar and soft, green vermicelli before a ladle of thick coconut milk is poured over. The combination of ingredients is simply awesome and is a popular reprieve in these hot regions. It is a common sight here to see the locals crowding around a stall, eagerly spooning up the delicious ‘cendol’. Visitors to Penang, often make a beeline for the stalls at Campbell Street, which serve what is claimed to be the best ‘cendol’ in the region.

Banana Leaf Rice
While inedible, the banana leaf is one of nature’s gifts for enjoying a wonderful Malaysian meal. The banana leaf rice is a dish of rice, vegetable assortments, curried meat and Indian crackers, papedom, served on a fresh and clean banana leaf. The aroma from the leaf blends exceptionally well with the piping hot food to bring out the full flavour of the dish. For the complete banana leaf rice experience, it is recommended that you eat with your fingers…just like the locals do.