10 Malaysian Dishes which you must try

1) Nasi Lemak with chicken curry:

Coined as the 'national dish' of Malaysia, this is basically rice cooked in coconut milk served along with dried anchovies, roasted peanuts, cucumber and hard-boiled egg. Chicken curry compliments it best. This is a delicate dish which can be had for breakfast, lunch or dinner.

2) Satay:

Satay is not Thai, as most people may think, since Thailand popularizes it more. But it is actually a Malaysian dish and best found in Malaysia. It is the barbecued outcome of meat marinated in spices served with peanut sauce. It has a sweet and piquant taste.

3) Popiah:

It is the Malaysian version of a spring roll with eggs and assorted veggies as filling in a thin, white crepe.

4) Rojak:

Rojak is a delicious fruit Chaat made of tropical fruits such as guava, water apple, raw mango, pineapple and cucumber and what we Indians call Papri with a dressing a water, sugar, salt, tamarind paste, black bean sauce and lime juice, garnished with chopped peanuts and white sesame seeds. 

5) Curry Puff: 

It can be called a Malaysian Samosa since only the shape and filling is different from the regular Samosas. It is a pie with a thick potato and/or chicken filling wrapped in a brown pastry and looks like a gujiya from the outside.

6) Char Kuey Teow:

It is flat rice noodles deep fried in egg batter served with prawns, tofu, Chinese sausages, leafy greens,etc. in a soy sauce gravy. Originally Cantonese, it is highly recommended. 

7) Hainanese Chicken Rice: 

Originated from Hainan Island, China, its Malaysian variation is best to be found in the city of Ipoh. Chicken is boiled and the stock obtained is used to both cook the rice and the chicken. It is served cucumber and chilli-garlic paste.  

8) Roti Canai: 

Derived from my motherland, India, it is a more complex version of a Naan served with Dal or Chana. It may also be cooked along with onions or egg and serves as a perfect breakfast.

9) Beef/Chicken Rendang: 

It's a slow-cooked beef/chicken curry created along with kaffir lime, turmeric, coconut milk, ginger and chilies garnished with lemon grass. It is quite scrumptious.

10) Pandan Chiffon Cake:

 It is a light sponge cake with the extract of Pandan leaves used for its distinct flavor and light green color. Pandan is a popular flavor used in a variety of Malaysian desserts. 

Caramel Custard- the simplest dessert ever

Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
400 ml pasteurized milk
10 tsp sugar
2 eggs
1 tsp vanilla essence

Method:
1. Caramelize three teaspoons of sugar with two teaspoons of water on a pan over the fire. Pour the caramelized syrup into the container which will be used to steam the custard. Now the syrup will solidify evenly at the base of the container.
2. Thoroughly beat the eggs and add into the milk along with essence and the remaining sugar. Mix the ingredients properly and pour the mixture over the caramelized base.
3. Cover the steel container. Heat some water in a big vessel. Place the container into the vessel and make sure the level of water in below the lid of the container.
4. Steam for 15 minutes.
5. Refrigerate the steamed mixture for at least 2 hours.
6. Open the lid and carefully invert the custard onto a plate.
7. Garnish with cardamom powder/chocolate powder/cherries.

Blue Poppy Review

Blue Poppy in Gorkha Bhawan is officially my favorite restaurant in Kolkata. Being an avid fan of Chinese food, particularly Indo-Chinese or Nepali-Chinese, this has to be number one in my list. I have been here on three occasions- two being my birthday treats to different friends and one being a friend's treat. It's the ideal place to treat a large group of friends, especially if the friends are massive foodies like you because:
1. The food is finger-licking good.
2. The rates are dirt cheap.
3. The quantity per serving is large.
If ambiance is an integral part of dining out for you, never go here. The diner looks like seedy college canteen, though cleanliness is maintained and the service is not really up to the mark. But if all you want is hygienic, delectable dishes to chew on, then this is the place to be.

Zomato gives it 4 stars, and so do I. It is easily accessible, situated just opposite City Center 1 and run by some Nepalis from North Bengal. Its main branch is on Park Street and is run by Sikkimese individuals.

Pork Shapta

From personal experience, I would highly recommend the Chicken Kothay (which is steamed chicken momo fried at the base), Mixed Cantonese Noodles and Pork Shapta. The soups, main chicken dishes and fried rice are scrumptious too, I've heard. Even if you would order something else other than the mentioned, I'm sure you wouldn't be disappointed since the food in general is extremely palatable. But do stay away from the Bhutanese dishes since one has to have an acquired taste for them.

Chicken Kothay