Food (and loving) Malaysian food must be a prerequisite for anyone stating to be a gastronome Pergabungan Holy taste of Malaysia is strengthened, not only by fierce spices, but by a group of people who are very passionate about their cuisine.

This is a guest post from gourmet Malaysia itself, May from Cumi & Ciki duo. Their food and travel blogs are the best stretch of inspiration for adventure tours with Malaysian food menus! "

We Malaysia are lucky. Here in our multiracial community, we have exposure to all kinds of dishes. Chinese, Indian, Malay ... You name it, we have it. Some of the ethnic cooking styles may be more bland or less spicy than others, but I have to say that all are equally attractive in their own way.

• BANANA LEAF

Soerce

One of the great South Indian cuisine we have the privilege to eat every day should we choose of course, Chettinad's cuisine. Chettinad cuisine is a cuisine from the Chettinad region of Tamil Nadu state in South India. If you like rice, you will love Banana Leaf Rice.

Banana leaf rice, white rice served on banana leaves with a variety of vegetables, curry or fish, pickles, and super addictive papadum (looks like giant, round, flat chips). Most of the time, however, only curry sauce to be served and no meat served as meant to be a traditional Indian vegetarian dish but since I am not vegetarian, I love her with red goat and dried chicken curry!

This food can be really careless because it is traditionally eaten by hand, but most of us have fine art!

• NASI DAGANG

Rice trade is a deliciously delicious dish, consisting of rice in coconut milk, fish curry and extra ingredients such as shaved fried coconut, soluble pepper, boiled eggs and vegetable pickles.

This is a well-known breakfast meal in the country on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan. The most famous trade rice from Terengganu comes from a place called Kampung Ladang, district in Kuala Terengganu district. I have not tried one of Ladang Village but my colleague covering the East Coast said it was really the best.

• BAKUTEH (BKT)

The name literally translates as "bone of meat of bones", and, most simple, consists of pork ribs fatty boiled in broth from herbs and spices (including fennel, cinnamon, clove, Guai dong, fennel and garlic seeds) for as long as possible , ie days if possible. However, additional ingredients may include offal, mushroom varieties, choy sum (vegetables), and puff tofu pieces.

We personally have the highest association for BKT at 'Restaurant Yik See Ho'. This place is located around from Pudu Wet Market and is a hot favorite among KL-lites. Some of the possibilities we ask for different or have their own favorite but for now we bring all our friends here. Where else can you see the hacking butler in the pig carcass (corner of the alley), in preparation for tomorrow's rations, from where you sit and eat along the 5 foot path. Sham? Dirty? Well, this is BKT, Pudu style!

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