chinese food:bak kut teh

Bak kut teh

Bak kut teh is a soup based dish consisting of different cuts of pork meat simmered in a herb based broth for hours. Most shops will normally use pork ribs, but they are also known to include other cuts of pork into the herbal broth as well. Meat from other parts tend to be softer and delicate compared to meat from the pork ribs, though most of it will just melt away as soon as it is spooned into the mouth. The herbs and spices that are normally used to give it that distinct taste are star anise, cinnamon, cloves, female ginseng (locally known as dong guai), fennel seeds and garlic, which is boiled for hours together with the selected cuts of meat. The meat becomes infused with all the flavours from the herbs and spices, and the sweetness from the meat seeps into the broth, mellowing the tangy and sharp taste of the herbs. Other ingredients commonly found in a bowl of bak kut teh are mushrooms, fried tofu puffs, pieces of dried tofu and iceberg lettuce.
It is fascinating to see how a simple dish like this became a famous and widely eaten staple in Malaysia.Most of the chinese people like it very much.

Indian food:roti canai

Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term 'roti paratha' in Malay means 'plate bread'.In English and in Chinese, roti canai is sometimes referred to as "flying bread" (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti Canai is originally called 印度煎饼 "yin du jian bing", which means Indian Fried Biscuit (Bread).

Indian food:chapati

Chapati

Chapatis (Indian flatbread) are the perfect accompaniment to most Indian dishes. Learn how to make them with this step-by-step photo tutorial on making Chapatis. Don't be fooled by the number of steps there are in this tutorial because making a single Chapati from start to finish, takes 1 1/2 to 2 minutes at the most! Chapatis are not difficult to make but the old saying "Practice makes perfect" was probably written for them.

Malay food:nasi lemak

Nasi lemak

Possibly the greatest dish ever created by Malaysians, nasi lemak is one of the most versatile meals that can be found in Malaysia. This simple meal can be found almost everywhere, be it in the heart of any Malaysian city or in the remotest areas of the country. It has become such a favourite amongst Malaysian that there are some who eat it at least once everyday.

The varied taste of nasi lemak also exists amongst Malay traders. The varying amount of coconut milk used when steaming the rice makes a world of difference. Too little of the coconut milk and the rice ends up tasting watered down. Put in too much and the smell of the oil from the milk overpowers the rice. Another important factor that greatly enhances the taste of this dish is the chilli paste that goes with it. That too varies with the individual traders as some make it really spicy compared to others. While the Chinese traders sell nasi lemak with sausages and curry chicken, the Malay traders have introduced their own crispy fried chicken or spring chicken as an accompaniment to the dish.



Malay food:roti jala

Roti Jala

One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.

There are other link of image about roti jala

http://www.google.com.my/search?hl=en&pq=nasi+lemak&cp=6&gs_id=1b&xhr=t&q=roti+jala&safe=strict&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1280&bih=927&wrapid=tljp1337238758851018&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=oqW0T6q-Io_PrQewpeikDA

chinese food:dim sum

Another Chinese food is Dim Sum or 'little heart'. Dim sum is usually consumed during lunch or as a Sunday brunch. Dim sum restaurant are usually large, noisy affair and the dim sum, little snacks that come in small bowls, are whisked around the tables on individual trolleys or carts. As they come by , you simply ask for a plate of this or a bowl of that.Many of the dishes are either steamed pork spareribs and char siu ba-steamed buns with roast pork-to har gao,those wonderful shrimp dumplings with the transcluent skin.

There are some link that you can look throgh other delicious chinese food
http://www.google.com.my/search?hl=en&safe=strict&q=chinese+food+dim+sum&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1280&bih=927&wrapid=tlif133723735022310&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=NKK0T5zUKtDJrAfYs4ChDA

chinese food:spring roll



Spring roll

This is one of the chinese food in Malaysia known as spring roll.It is traditionally eaten during Chinese New Year Celebration.It is nutritious and delicious and most of the chinese people like it very much.How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later.Spring roll is usually available as a din sum dish.