Malaysian cuisine is exotic with an exciting range of flavours and culinary styles offering the uninitiated an endless gastronomic adventure. It comprises three main groups - Malay, Chinese and Indian with each having its own distinct style of cooking. There are also cuisine that have evolved from the meeting of cultures notably those of the Nyonya and Indian Muslim communities.
For the visitor who is interested in dining out, Kuala Lumpur boasts an extraordinary number of hawker stalls, coffee shops and restaurants, most of them offering a high standard of cuisine and often at very cheap prices.
Nasi Dagang
The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.
¤ Keropok Lekor / Keping
A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chili dip.
The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.¤ Keropok Lekor / Keping
A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chili dip.
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