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Nasi lemak is a traditional Malaysian dish that is also popular in Singapore, Brunei, and Indonesia. It consists of rice cooked with coconut milk and pandan leaves, giving it a fragrant aroma and rich taste. Nasi lemak is typically served with sambal (a spicy chili paste cooked with onions and spices), fried anchovies, roasted peanuts, a boiled or fried egg, and cucumber slices. It can also be accompanied by other side dishes such as fried chicken, beef rendang, or sambal squid. Although traditionally eaten for breakfast, nasi lemak is now enjoyed at any time of the day.

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Nasi kandar is a famous Malaysian dish that originated from Penang, with roots in Indian Muslim (Mamak) cuisine. It consists of steamed white rice served with a variety of flavorful curries and side dishes. Common accompaniments include fried chicken, beef rendang, squid curry, prawns, hard-boiled eggs, okra, and pickled vegetables. A signature feature of nasi kandar is the "kuah campur" or mixed gravy, where different types of curries are poured over the rice, creating a rich and spicy blend of flavors. Nasi kandar is well-loved for its bold, aromatic spices and satisfying portions, and it is typically enjoyed for lunch or dinner.

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Laksa is a popular Southeast Asian noodle soup.

Origin: Malaysia, Singapore, Indonesia (Peranakan influence).

Main ingredients: rice noodles/vermicelli, spicy broth.

Types:

1. Curry Laksa – coconut milk-based, rich and spicy.

2. Asam Laksa – tamarind-based, sour and spicy fish soup.

Known for bold flavors: spicy, sour, creamy.

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Nasi kerabu is a traditional dish from the East Coast of Malaysia, famous for its blue-colored rice cooked using butterfly pea flowers. It is served with fresh herbs and vegetables, spiced grated coconut, budu or spiced gravy, as well as side dishes such as ayam percik (grilled chicken with coconut sauce), grilled beef, fried fish, and salted egg. Nasi kerabu reflects the culture of the East Coast community, which is rich in fresh herbs and seafood.

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Teh tarik is a traditional Malaysian beverage made from black tea mixed with sweetened condensed milk. It is called "tarik" (which means "pull" in Malay) due to its unique preparation method, where the tea is poured back and forth between two containers to create a thick froth. This process also cools the drink slightly and gives it a smooth, creamy texture. Teh tarik is widely enjoyed in local eateries, especially at mamak stalls, and is considered a cultural icon in Malaysia.

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You can watch this if you want know more about food in Malaysia 

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You can watch this if you want know more about food in Malaysia 

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TOP 6 Iconic Malaysian Foods You Can’t Miss! 🇲🇾