Malaysian food for the Merdeka mood
The Olympics may be over, but with Merdeka celebrations around the corner, we have the perfect opportunity to celebrate Malaysia’s true national sport: eating good food!
The ‘secret ingredient’ in Malaysian food lies in the diversity that exists in our society, and therefore in the makeup of our local dishes. This parallel is even evident in the fact that our local word to describe that diversity – ‘rojak’ – is also derived from the name of a dish!
Speaking of diversity… have you seen the list of merchants on GemSpot? Malay, Chinese, Indian, Nyonya, fusion – we got it all! So why not do the patriotic thing of supporting Malaysian eateries while also rewarding your tastebuds with the Malaysian flavours they naturally crave, and celebrate Merdeka by ordering a local dish you know you can’t get anywhere else!
Nasi Lemak Pandan
If you asked any Malaysian whether in or out of the country to name a Malaysian dish off the top of their head, you’d likely get ‘Nasi Lemak’ as the first instinctive answer. And what’s not to love about this national dish; a breakfast favourite, and packed with flavours and textures, Nasi Lemak is a dish beloved by all Malaysians.
And this Nasi Lemak with pandan infused rice comes with all the trimmings; ayam goreng berempah and sambal sotong along with the usual sides of boiled egg, peanuts, cucumber and ikan bilis.
The Peranakans (or Baba-Nyonya) communities in Malaysia add so much colour to our society, as they do to our cuisine, with Nyonya cooking known for its distinct tastes and flavours.
This Nyonya Laksa offers one such balance of flavours with a trademark orange-coloured gravy, and served with fish cakes, shredded chicken, cockles, egg, taupok and fresh shredded cucumber.
Char Kuey Teow
With the state of Penang being nationally and internationally known for its hawker and street food, Penang Char Kuey Teow has reigned supreme as the unbeatable favourite local noodle dish, possibly of all time. But ever wonder what makes Penang CKT different from just regular fried kuey teow noodles?
True Penang-style kuey teow is always a treat for the senses by being noticeably spicy but not overwhelming, as well as visually identifiable with noodles that have been fried to a dark brown thanks to the combination of sauces, and prawns that have been incorporated into the frying, but are somehow always still visible in the plating. Needless to say, proper frying method (with ‘char’ meaning ‘stir-fry’ in Hokkien) is a must!
Bak Kut Teh
While the origins of this dish can be traced back to Fujian in China, this dish is now a Malaysian dish, associated with the Teochew communities both in our country and neighbouring Singapore.
Literally translating to ‘meat bone tea’, Bak Kut Teh is made with a complex base broth of herbs and spices, served with chunks of pork ribs and other soup fillings such as mushrooms and even carbohydrates such as you char kway (fried dough).
Kampung Fried Rice
While there are many, even endless kinds of fried rice dishes out there, you know exactly what you’re getting when ordering a Kampung Fried Rice.
Promising that slightly pedas but also expectedly salty, Kampung Fried Rice offers a full sensory experience for your tastebuds by being hot, spicy, soft (from the rice) but also crunchy (from the ikan bilis), and is best when cooked by someone who knows exactly how to make it.
Celebrate Merdeka Day 2021 by supporting Malaysian businesses and enjoying Malaysian food!
Enjoy up to RM10 off (with minimum spend of RM70) with the promocode MERDEKA by ordering your meals on GemSpot from any of these participating merchants:
- Local Chef
- Sun Fong Bak Kut Teh
- Ah Niu Wan Tan Mee
- Rasa Wau
- Mr Mama
- District 13
- Go 2 Pan Mee