Come On,Visit Malaysia This Year(Pulau Sipadan,Sabah)

Sipadan is the only oceanic island in Malaysia, rising 600 metres (2,000 ft) from the seabed. It is located in the Celebes Sea off the east coast of Sabah, East Malaysia (which is on the island of Borneo). It was formed by living corals growing on top of an extinct volcanic cone that took thousands of years to develop. Sipadan is located at the heart of the Indo-Pacific basin, the centre of one of the richest marine habitats in the world. More than 3,000 species of fish and hundreds of coral species have been classified in this ecosystem. Sipadan has been rated by many dive journals as one of the top destinations for diving in the world.

Frequently seen in the waters around Sipadan: green and hawksbill turtles^[2] (which mate and nest there), enormous schools of barracuda in tornado-like formations as well as large schools of big-eye trevally, and bumphead parrotfish. Pelagic species such as manta rays, eagle rays, scalloped hammerhead sharks and whale sharks also visit Sipadan.
A turtle tomb lies underneath the column of the island, formed by an underwater limestone cave with a labyrinth of tunnels and chambers that contain many skeletal remains of turtles that become lost and drown before finding the surface.

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Sabah And Sarawak Food

Amplang is a traditional fish snack served in Samarinda, Indonesia^[1] and enjoyed popularity throughout East Kalimantan, North Kalimantan and the east coast of Sabah, Malaysia.^[2][3] Amplang crackers are made of spanish mackerel, mixed with starch and other materials, and then fried.



                                                            
                                                                                    Amplang


                                                                  Sarawakian Food
Bubur pedas is a traditional porridge dish for the Malays both in Sambas and Sarawak.^[1] In Sarawak, it is usually served during Ramadan after the Muslim ending their fast on the Iftar time.^[3]

                                                                 
 
                                                                                                                                                                                      Bubur Pedas     

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Malaysian Indian Food

Banana leaf rice is a traditional method of serving rice dishes in South Indian cuisine.^[1] Due to the migration of South Indians, banana leaf rice can also be found in areas with significant ethnic South Indian diaspora like Malaysia and Singapore.
In banana leaf meals, white rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, pickles, papadum and other regional condiments (usually sour, salty and/or spicy). The banana leaf acts as a disposable plate and it in itself is not consumed. The choice of banana leaves is mainly due to the broad leaves as well as to the ubiquity of the plant in South India. Typically, only vegetarian gravy (e.g. sambar) will be served on the rice as it is meant to be a traditional vegetarian dish. However, sometimes boiled eggs, curried and/or fried meat or seafood are served as well. Traditionally there will be two servings of rice, with the first being served with gravy, side dishes and condiments whilst the second serving will be just rice with curd as a palate cleanser.
Banana leaf meals are eaten with hand. Banana leaf meal etiquette also dictates that, after the meal, the guest must always fold the banana leaf inwards as a sign of gratitude to the host, even when the host is the proprietor of an eatery. However, when meals are served at funeral wakes, the leaf is folded outwards as a sign of condolence to the family of the deceased. Due to this, folding the leaf outwards is considered rude in any other circumstance. In Malaysia, some Malaysians of non-Indian origin sometimes fold their banana leaf outward as a sign of dissatisfaction with an eatery's banana leaf meal. This is due to the erroneous belief that folding the leaf inwards or outwards is a way of rating the meal.

                                                    Banana Leaf Rice

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Chinese Food

Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a Chinese soup popularly served in Malaysia, Singapore,(where there is a predominant Hoklo and Teochew community) and also, neighbouring areas like Riau Islands and Southern Thailand.
The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.^[1] Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant - the Teochews version is lighter than the Hokkiens'. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.

A meal of bak kut teh served with Chinese donuts.

Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao / cha kueh [yau char kwai] (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.

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Malay Food

Asam Pedas (Indonesian: Asam Pedas, Minangkabau: Asam Padeh, Malay: Asam Pedas, English: Sour and Spicy) is a Minangkabau sour and spicy stew dish. Besides popular in Indonesia, it's also popular in Malaysia.

Preparation

The main ingredients in asam pedas are usually seafood or freshwater fish. They are cooked in asam (tamarind) fruit juice with chilli and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Asam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added. Fish and seafood (such as mackerel, red snapper, tuna, gourami, pangasius or cuttlefish), either whole body or sometimes only the fish heads are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last.^[1]
Kaeng som is the Thai version of asam pedas.^[2] In Bengal, India there is a similar dish is called Macher tak (sour fish).

                                                                     Asam Pedas

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Love Malaysia Food.Come On Visit Malaysia This Year And Feel The Unique

Malaysian cuisine is influenced by various cultures from all around the world. The vast majority of Malaysia's population can roughly be divided amongst three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the Peranakan and Eurasian creole communities, the Orang Asli of Peninsular Malaysia, the indigenous peoples of Sabah and Sarawak in East Malaysia, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonization by foreign powers, and its geographical position within the wider Southeast Asian region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Arab, Portuguese, Dutch, and British cuisines - to name a few. This resulted in a symphony of flavors, making Malaysian cuisine highly complex.
Because Peninsular Malaysia shares a common cultural history with the Republic of Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin. Malaysia also shares close historical, cultural, and ethnic ties with Indonesia, and both nations often claim a common origin for dishes such as nasi goreng and satay - sometimes contentiously.

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