STREET FOOD OF MALAYSIA
Every country has their own street food. So today i would like to share about street food at Malaysiaaaaa!!!!! The most delicious food ever....lets starttttt
1.CENDOL

source: Google Images
Cendol is a sweet desert in Malaysia which is contains droplet of green rice flour jelly. The ingredients of cendol is basically are coconut plant and rice flour jelly with green food colouring (usually derived from pandan leaf), shaved iced and the main ingredients is dark syrup which is called as gula melaka.
2.NASI LEMAK

source: Google Images
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand.
Nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef) stewed in coconut milk and spices).
3.APAM BALIK

source: Google Images
Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') or Màn Jiān Guǒ (English: 曼煎 Màn Jiān is the homophone of 滿清 Mǎn Qīng, which was the final imperial dynasty in China and 粿 Guǒ means pancake) is a dessert common in Southeast Provinces of China and Taiwan as well as Maritime Souteast Asia. It can be found in Quanzhou, Hong Kong and Taiwan, and it is also sold in many varieties at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore.
The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.
4.DURIAN

source: Google Images
Every country has their own street food. So today i would like to share about street food at Malaysiaaaaa!!!!! The most delicious food ever....lets starttttt
1.CENDOL

source: Google Images
Cendol is a sweet desert in Malaysia which is contains droplet of green rice flour jelly. The ingredients of cendol is basically are coconut plant and rice flour jelly with green food colouring (usually derived from pandan leaf), shaved iced and the main ingredients is dark syrup which is called as gula melaka.
2.NASI LEMAK

source: Google Images
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand.
Nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef) stewed in coconut milk and spices).
3.APAM BALIK
source: Google Images
Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') or Màn Jiān Guǒ (English: 曼煎 Màn Jiān is the homophone of 滿清 Mǎn Qīng, which was the final imperial dynasty in China and 粿 Guǒ means pancake) is a dessert common in Southeast Provinces of China and Taiwan as well as Maritime Souteast Asia. It can be found in Quanzhou, Hong Kong and Taiwan, and it is also sold in many varieties at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore.
The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.
4.DURIAN

source: Google Images
The durian is the fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit, with over 300 named varieties in Indonesia, 100 in Thailand and 100 in Malaysia. Durio Zebithinus is the only species available in the international market: other species are sold in their local regions. It is native to Borneo and Sumatra.
Named in some regions as the "king of fruits", the durian is distinctive for its large size, strong smell, and thron-covered rind The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
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