RC IPOH - FAB 5 FAMOUS FOOD

Malaysia is known for many things, one of the most legendary ones is food. Malaysia, situated in South East Asia, has been home to many different cultures. In Malaysia, most of people like to taste many types of famous foods such as Nasi lemak, Nasi Kandar, satay, Banana Leaf Rice and Wan Tan Mee.

1 . Nasi Lemak 

Nasi lemak, literally translated to ‘fat rice’ is one of the must-try dishes whenever you are in Kuala Lumpur or around the Klang Valley for that matter. The dish typically consists of fragrant rice cooked in coconut milk, crunchy peanuts and anchovies, cooling cucumbers, a savoury hard-boiled egg, and a healthy dose of sambal that can taste anything from sweet to savoury to extra spicy to give the meal that extra kick it deserves. 

The best thing about nasi lemak is its versatility; you can have it at any time during the day, sometimes even multiple times a day. From breakfast to supper and even post-drinking sessions, nasi lemak is the only meal in Malaysia that all Malaysians love; yet deny loving in the first place. Voted as the best fried chicken by Blogger’s Choice in 2011 as well as Time Out KL Food Awards 2014, Village Park is no stranger when it comes to its signature dish that just keeps people coming back for more: nasi lemak. 

Village Park was started by a Chinese-Muslim husband and wife duo that has grown to be one of the most sought after places to grab a delicious plate of nasi lemak. Many locals near and far pledge allegiance to Village Park, declaring it to be the best nasi lemak in KL. What makes Village Park different from the rest is their fried chicken. Cooked to perfection every time, no plate of nasi lemak  is finished until you top it up with a juicy, tender, and greasy helping of fried chicken. Their sambal isn’t as spicy as you would expect, but it still works pretty well together with the dish, making sure not to be too overpowering.

Located in the business district of Damansara Utama, Village Park definitely adds to the daily struggle of finding a car park around the area, especially during lunch and dinner hours. Be sure to head there early to beat the crowd for a coveted spot that is considered more precious than a federal title to your name like Tan Sri or Datuk basically being knighted in the UK.

2. Nasi Kandar

Nasi Kandar is a popular northern Malaysian dish, which hails from Penang. It was brought to Malaysia 70 years ago from India when Indian Muslim immigrants roamed the port and dusty streets of colonial Penang, lugging around heavy baskets laden with home cooked dishes and rice. The word Nasi Kandar, came about from a time when rice hawkers or vendors would kandar a pole on the shoulder with two huge containers of rice meals.

The name has always been and now the word Nasi Kandar is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stalls offering rice meals. In the early days, Nasi Kandar seller was famous for wearing their dirty sarong, served meal with cheap utensils and broken chairs and stools. Today, the image has completely reversed and have now made way for uniformed waiters and waitresses, shinning clean restaurant, organize, and best of all.

Nasi Kandar is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. The rice for a nasi kandar dish is often placed in a wooden container of about three foot high, passing it on a unique aroma. The rice is often accompanied by side dishes such as deep-fried chicken, curried spleen, sliced beef, fish roe, fried prawns or fried squid. A combination of curry sauces is poured on the rice.

This is called 'banjir' (flooding) and imparts a wide flavor to the rice. Despite the fact that, there are lots of Nasi Kandar restaurant in Penang, Pelita Nasi Kandar stand among the best in Penang. Pelita Nasi Kandar is the largest chain nasi kandar restaurant in Malaysia that came a long way from being a small stall within a coffee shop at Chai Leng Park, Perai. However, in less than 20 years Pelita Nasi Kandar has now more than 26 branches comprising more than 5 Malaysia states, There is even one that open at Chennai, India. 

3. Satay

Ordering a bunch of satay is a no-brainer, after all we are Malaysians and it’s one of our favourite national dishes. Perhaps the only pertinent question has to do with how many sticks to satisfy the glutton in each of us, and the meat of choice. Served with a bowl of thick gooey peanut sauce with an optional dollop of sambal, ketupat, cucumber and onion wedges, satay is a great accompaniment to almost any meal, festivity, or party. While satay can be found in plentiful locations all over Klang Valley and Kajang, it’s hard to nail down the ones that will leave you begging for seconds. Difficult as it may be, we’ve put together a list, the best satay to be found in KL and Selangor.

4. Banana Leaf Rice

The problem with most Banana Leaf places is that no matter how superlative the food, most of the time, you are eating hot stuff in a hot place  With tears streaming, sweat pouring, and nose sniffling, the entire Banana Leaf eating experience is often diminished. Now a new Banana Leaf experience is conveniently located in Meru Raya, near where I live, where I can savour all my favourite fiery South Indian delectables in cool comfort. Called Daun Pisang, the restaurant’s specialty is Claypot Fish Curry with a wide choice of other dishes cooked in the inimitable South Indian tradition. This is a restaurant that specialises in fish and chicken prepared in a wide variety of styles. There is a large selection of vegetables and accompaniments of Indian mouthwatering pickles and interesting tidbits. Their spiced green banana coin shaped chips are made fresh, rubbed with dried spices and fried crisp. Wonderful to nibble on while waiting for the rest of the food or to take home and served with cocktails. Their crispy fried chillies which I love, were eye-wateringly spicy but little bites in between provided for me the  scorch on the tongue that I crave for. Their vegetarian banana leaf spread consisting of 3 vegetables, papadam, pickle, rasam a sourish soup that is reputed to settle digestion and also to clear the palate, sambar thin lentil gruel with mixed vegetables and dried chilli fritters. 

5. Wan Tan Mee

After failing in my attempts of tasting the humble yet immensely popular Wan Tan Noodle at Cheong Kee in Buntong . If you’re thinking what a wimp, for I shuddered at the slight hint of failure, let me clarify this. Second attempt was on a Sunday night, but as luck would have it, that was Cheong Kee’s rest day. And the final straw that broke the camel’s back, the third attempt was all it took to break my spirits. And I can’t even remember for the life of me, the reason why Cheong Kee was closed on the third try. Yeah, with tails between our legs, we scampered off on the third attempt to oblivion, stuffing ourselves with some other grubs. And I even forgot what we ate after that Wan Tan Mee at Cheong Kee is served, we ordered both the dry and soup versions, without asking for Char Siew Barbecued Marinated Pork or or prawn Wan tan. And gladly so, for Cheong Kee does not serve Char Siew with their noodles, unlike the usual servings at other hawker stalls in Ipoh. And only minced pork meat wan tan is served correct me if I’m wrong though. The springy, homemade egg noodles bears the torch for Cheong Kee, a testament of their classic recipe with emphasis on quality control, the man himself overseeing the whole process, to the extent of being partly involved manually in the process of making the egg noodles. Unlike the average wantan noodles, Cheong Kee’s version is stained with a lighter hue of yellow, smoother in texture and devoid or minimal, as my dining companions claimed their noodles reeked of alkaline water at first bites of unpleasant, metallic lye water taste. At least my noodles in soup tasted nothing like slurping on alkaline materials.

Lastly, the success and final out come of this project required a lot of discussion we do for this project. We also get many information about this famous delicious foods that we choose. This foods are really tasty and many people to like to taste .As well, as we happy successfully we complete our project with many information of those delicious foods.


RC IPOH :-
PUNITHA VALLI D/O PARAMASIVAM (TI160601903)
SUGANIA D/O RAMALINGAM (TI160601902)