馬來西亞15個地方代表美食，第一名是馬來西亞人公認的王者！ | #馬來西亞 #美食 #當地美食 #地方代表美食 #馬來西亞旅遊 #旅遊 #旅行 #top15 #科普

馬來西亞15個地方代表美食，第一名是馬來西亞人公認的王者！ | #馬來西亞 #美食 #當地美食 #地方代表美食 #馬來西亞旅遊 #旅遊 #旅行 #top15 #科普

Hey everyone, brothers and sisters! Today, let’s talk about Malaysia’s signature delicacies that will make you salivate. As we all know , Malaysia is a foodie paradise, a fusion of Malay, Chinese, and Indian cultures. Each state has its own signature dish, guaranteed to be unforgettable once you try it. Ready? Remember to subscribe and like it! Come and follow me as we begin. Let’s start talking about Perlis’s Laksa Perlis broth, made with fresh local herring or sardines. The rich, sour, and spicy broth is like a naughty little devil. One sip will make your tongue dance. Paired with smooth rice noodles, refreshing cucumber shreds, sweet and sour pineapple slices, and some chopped green onions and cilantro, the dish is a visual and palate-boosting experience. Chili and lime are the soul of this dish , a spicy and sour broth that’s a summer savior. Refreshing and appetizing. Perlis’s Laksa Perlis is a representative of northern Malaysian cuisine, originating near the Thai border. Perlis is deeply influenced by Thai hot and sour soup. The broth is slow-cooked with fresh fish, flavored with lime, chili, and lemongrass. It’s rich yet not overpowering , and toppings like pineapple and onion add a refreshing touch . Perfect for a refreshing heatwave, locals love it for breakfast, and it’s said to energize you for the day . Perlis laksa differs slightly from laksa in other regions, with its broth more like a Thai noodle soup. The wind fish is fragrant but not fishy , and the sourness comes from the lime and the local berries. The spiciness can be adjusted to your preference. The rice noodles are usually thin, soaking up the broth and melting in your mouth. Chopped wild ginger flowers add a unique floral aroma , adding a rich, layered texture to the laksa. Perlis residents also like to add otak udang , or shrimp paste, for a more fragrant and flavorful dish. If you’re visiting Perlis, I recommend finding a well-established stall, such as at Kangya Night Market or a small shop near the Thai border, for the most authentic version . Kedah ‘s Nasi The aroma of Lemak immediately took over the street as soon as it was served. The funny thing is that the homophonic pun of this dish is so spicy that it will make you spit out your food . The crystal clear rice cooked with coconut milk and pandan leaves is soft and sweet, paired with crispy dried fish fried in spicy sambal sauce. Ikan Bilis , boiled eggs, fried peanuts and refreshing cucumber slices are simple but extremely satisfying. The sambal sauce is just the right amount of spicy. The dried fish crunches like a concert in your mouth, and the rice is soaked with the fragrance of coconut milk. Every bite is like basking on a tropical beach. The coconut milk rice and sambal sauce are made by mixing high-quality fragrant rice with rich coconut milk and pandan leaves, and each grain is distinct and has a coconut aroma. The rice is soft and glutinous , and the sambal sauce is stir-fried with chili, onion, garlic and shrimp paste, which is spicy with a sweet and sour taste. The Kedah version is slightly spicy and suitable for all tastes. The dried fish is fried golden and crispy, the peanuts are fried with a hint of salt, and the cucumber is refreshing and relieves greasiness . Vendors often add fried chicken legs or shrimp to enhance the flavor. This is a popular all-day dish at Alor Setar’s night market or street vendors, especially the Kedah version, where they like to add curry chicken or beef. Rendang goes really well with rice, and a basic quick version costs RM1-3. A topping costs RM10-18. The market opens at 6 a.m. and it’s so delicious you’ll be willing to queue . Before you eat, remember to mix the rice with the Shifang sauce. The chili sauce coats the rice grains, giving it a rich flavor. Add dried fish and peanuts for a rich and rich taste. For those who love buckwheat, add some redang beef or fried chicken legs. It’s incredibly delicious and pairs well with a cup of ice-cold coffee. Ice or coconut water is a great way to get rid of the greasiness and satisfying breakfast. A plate of this will fill you up with energy . When talking about Penang, how can you not mention this fried kway teow? The local kway teow is made of flat rice noodles fried in a large, high-temperature wok. It’s fragrant and topped with shrimp, eggs or duck eggs , bean sprouts, blood clams, and chives, drizzled with lard. The wok is incredibly fragrant and is a UNESCO Intangible Cultural Heritage. A must-try when traveling to Penang. The glossy, oily texture makes you hungry just by looking at it. Every bite is a perfect combination of fresh, fragrant, and spicy flavors . The shrimp, blood clams, and bean sprouts are juicy and crispy. Anyone who has tried it knows how delicious it is. The essence of fried kway teow lies in the wok , the charcoal aroma from the quick stir-fry over high heat. The rice noodles are made with wide, flat rice noodles, imbued with the aroma of soy sauce and lard. They have a smooth, chewy texture. The ingredients are fresh, the large shrimp are springy, and the blood clams are plump. Bean sprouts and chives add a crunchy texture, while the shredded egg adds a smoothness to the dish. Some vendors even add chili sauce or homemade chili oil, creating a slightly spicy, fresh, and incredibly appetizing dish. Penang’s night markets are a haven for fried rice noodles. A plate costs RM8-12, and the portion is so generous you’ll want to pat your tummy after finishing it. The vendor controls the heat like a martial arts master, the flames so high in the wok that the rice noodles are so fragrant that even the table next to me was peeking in. The freshness of the shrimp and blood clams exploded in one bite, and I nearly choked on it . I even had a glass of Teh. Try Teh Teow to soothe your nerves or pair it with ice-cold sugarcane juice or coconut water for a perfect refreshing treat. You can also try the duck egg fried kway teow in Bukit Mertajam, Penang, which is also quite good and worth the wait. This dry pan mee is handmade and chewy, topped with fragrant minced pork, fried anchovies, chopped green onions, and a soft-boiled egg. The highlight is the homemade dried chili that ‘s so spicy it’ll make your tongue do a breakdance. After mixing, the egg yolk is coated in the chili and noodles, and the spicy, eggy aroma is just like a roller coaster ride. This bowl of chili pan mee looks gentle on the surface, but once the chili is mixed in, it’s so spicy that I screamed for help while eating , but I couldn’t stop. Kuala Lumpur’s Chili Pan Mee is a representative of Chinese Hakka cuisine, originating from Restoran Kin in 1985. Kin uses handmade noodles with homemade dried chili, minced pork, and a runny egg, a dry, soupless dish with a rich, spicy flavor. This incredibly popular street food, chilli pan mee, can be found in numerous night markets and restaurants in Kuala Lumpur and Sheraton. The essence of the chili pan mee lies in the dried chili and the runny egg. The chili is roasted and ground into powder in-house, creating a rich aroma. The spiciness can be chosen from mild to intense. The noodles are typically thick, flat, and handmade, making them springy and fragrant with the aroma of chili and soy sauce. The minced pork is stir-fried and crispy, while the fried anchovies are crispy and refreshing with chopped scallions . The runny egg is the perfect finishing touch, and the egg yolk mellows out the spiciness, creating a smoother texture. A bowl of this dish usually costs RM8-15 in Kuala Lumpur. I recommend going to Restoran Kin in Chow Kit. Kin is said to be the originator of chili pan mee. Before eating, mix all the ingredients together and let the egg yolk and chili fill the noodles. Serve with a bowl of clear soup to cool down the spiciness. If you want to challenge the spice level, ask the owner to turn it up to extremes. But be careful, your chrysanthemum will bloom when you need to ejaculate in the bathroom. The spiciness will fly up to the sky. When you come to Negeri Sembilan , you can’t miss this small Seremban siu bao. The siu bao has a crispy and golden skin. The layers of pastry are as thin as a cicada’s wing , and when you bite into them, you get a delicious, juicy chicken or pork filling. It’s a sweet and savory blend , and piping hot, like a little sun, warming both the stomach and the heart. Siu Bao in Seremban, Negeri Sembilan, is a traditional Chinese dim sum originating from the local Chinese community. Chicken or pork filling is wrapped in pastry and baked, crispy on the outside and tender on the inside , with a balanced sweet and savory taste. It’s a top choice for afternoon tea or souvenirs . Many long-established shops in Seremban are incredibly famous. The essence of Seremban Siu Bao lies in the perfect combination of pastry and filling. The pastry is made by repeatedly folding lard and flour, resulting in distinct layers that melt in your mouth . The filling is usually pork or chicken, with mushrooms, scallions, and a secret sauce. This secret sauce is a bit like barbecued pork sauce, with a sweet and salty gravy that’s just the right amount of flavor. Some shops even add diced fat for a richer texture . The siu bao are small, about the size of a fist, perfect for one or two bites. A bite of the puff pastry removes the gravy from the table, and the aroma of the gravy hits your nose. In Seremban, a box of 6-8 siu bao costs around RM10-15. Many old shops still use the traditional charcoal grilling method, which is incredibly fragrant . Siu bao are best eaten hot, when the puff pastry is crispy and the filling is the most flavorful. Pair it with a cup of Teh O Ais’s perfect afternoon tea combo . I want to take it home and re-toast it to keep it crispy and delicious. This Otak-Otak fish paste, mixed with spices, is wrapped in banana leaves and roasted or steamed. It exudes a spicy fish aroma. The chewy and juicy taste of chili and coconut milk makes your mouth party. It can be a snack or a main course, and it’s super convenient to eat on the go. The freshly roasted otak-otak at the night market smelled so good that I almost danced on the side of the road, almost making passers-by think I was possessed. Johor’s Otak-Otak is a traditional Malay coastal delicacy. Fresh herring or mackerel is mashed into a paste and mixed with coconut milk, turmeric, chili, lemongrass and other spices, wrapped in banana leaves and steamed or roasted . A springy, spicy, and fresh dish, otak-otaki is a common street food or rice dish at the night markets in Muar or Johor Bahru . The essence of otak-otaki lies in the freshness of the fish and the balance of spices . Deboned herring or mackerel is pounded into a fine paste, then smoothed with coconut milk for a smooth texture. Turmeric creates an alluring golden hue, while chili and lemongrass add a subtle spicy aroma. Sometimes curry powder or pepper is added for a hint of flavor. The banana leaves are crucial, releasing the unique aroma when grilled or steamed, allowing the fish to infuse with flavor. The texture is springy, like fish cake , but softer and juicier . The spiciness is just right , making it suitable for even those who don’t like spicy food. A whole pack costs RM3-6 at Johor night markets , and I recommend buying a whole pack at a street stall in Muar or at Pasir Panjang in Johor Bahru. The charcoal-grilled otak-otak at Malam has a particularly rich aroma. Otak-otak can be eaten plain or dipped in raw bar sauce for a spicier flavor. Pair it with white or glutinous rice as a main dish and it goes really well with rice. Some shops offer vacuum-packed or frozen versions for easy take-home. This bowl of shredded chicken hor fun in Ipoh, Perak , is a heartwarming treat. The smooth hor fun is soaked in clear chicken broth and topped with tender shredded chicken, sweet prawns, shredded egg, and shallots. The broth is refreshing and sweet, not greasy. One sip is like a gentle embrace, warming your heart. The hor fun is filling, the broth is slippery and melts in your mouth, and the savory flavor of the shredded chicken and shrimp is a perfect match. Simple yet incredibly satisfying, the shredded chicken hor fun in Ipoh, Perak, is a classic delicacy of Chinese immigrants. The shredded chicken is made with boiled chicken, and the meat is tender and not dry. The shrimp must be fresh and chewy and juicy. The shallots and fried chopped green onions add fragrance. Some shops also add wontons or fish balls for a richer taste. A bowl in Ipoh costs about 7-12 yuan. I recommend going to Ipoh Old Town. Even if you have to wait an hour, it’s worth it. Wow, the sweetness of the chicken soup will take your breath away . The rice noodles are so smooth that they seem to dance on your tongue. After eating, remember to pack a bowl for your family. I guarantee they will love it too. Stir gently before eating to let the rice noodles absorb the soup. Pair it with the store’s homemade chili sauce, which is slightly spicy and more appetizing. If you want to add more ingredients, you can order braised chicken feet or bean sprout chicken, which is a perfect match. Hey, when you come to Selangor Klang, this bowl of Bak Kut Teh is the MVP in the world of stomach warming. The hot pork bone soup contains pork chops, pork tripe, pork intestines, and tofu skin. It is slow-cooked for several hours with Chinese medicinal herbs such as angelica, star anise, and wolfberry. The broth is dark and rich. A sip of the Chinese medicinal aroma is so fragrant that it warms you to the bones. Paired with white rice or fried dough sticks , it is the perfect comfort on a rainy day. This Bak Kut Teh is like a mysterious prescription prescribed by an old Chinese doctor. The black broth is like a panacea. After drinking it, you feel like you can fly over rooftops and walls. In fact, you are just too full to move. Kut Teh is a traditional Chinese delicacy originating in the 19th century. Chinese laborers used pork bones and Chinese herbs like angelica, star anise, and cinnamon to slow-cook the broth, creating a rich, non-greasy broth served with soy sauce and chili dipping sauce. Klang’s many established restaurants, such as Sheng Fa Bak Kut Teh, are incredibly famous and a popular choice for rainy days or breakfast. The essence of Klang Bak Kut Teh lies in the combination of the broth and ingredients. Pork bones, typically ribs, spine, or large bones, are slow-cooked for at least four hours. Angelica, Chuanxiong, star anise, cinnamon, wolfberry , and plenty of garlic are added to create a rich, herbal aroma. Soy sauce is used to season the broth, creating a rich, yet not greasy , broth. A variety of pork cuts are available, including soft, glutinous pork tripe, chewy pork intestines, and flavorful pork chops. The tofu skin soaks up the broth and goes really well with rice. Some restaurants even add shiitake mushrooms or enoki mushrooms for a sweet and savory touch. A bowl of Korean rice and soup costs around RM10-20 for 8 liters. We recommend Sheng Fa Bak Kut Teh or Teluk Pulai Bak Kut Teh opens at 7am and the queues are incredibly long . Bak Kut Teh must be served with shredded fried dough sticks (youtiao) soaked in the broth, which is incredibly delicious. The dipping sauce is a slightly spicy soy sauce and fresh chilies, adding a touch of flavor. For a richer flavor, order braised chicken feet or pork liver. It’s a warming and satisfying treat on cold or rainy days. This chicken rice ball dish in Malacca is a true classic. The rice is cooked in chicken fat and broth, forming fragrant, round balls. Pair it with boiled or steamed chicken, and the chicken is as tender and smooth as baby skin. The special ginger chili sauce is simple yet incredibly satisfying. Every bite of the rice ball is fragrant with chicken fat, and the subtle spiciness and ginger aroma of the sauce create a sense of bliss. Malacca’s chicken rice balls originated from Malacca’s Chinese community. Rice is cooked in chicken fat and broth, then formed into balls. Topped with tender, poached chicken and ginger chili sauce, this simple yet delicious dish is a must-try in Malacca, a UNESCO World Heritage city. The essence of the chicken rice balls lies in the perfect combination of rice balls and chicken. The rice is cooked in chicken fat, broth, and pandan leaves, each grain distinct and fragrant. The rice balls are shaped into fist-sized balls that are firm but not dry, and each one can be finished in one bite. The chicken is usually boiled or steamed, with smooth skin and tender meat , retaining its natural sweetness. Paired with the slightly spicy and sour ginger, chili sauce, and dark soy sauce, the flavor is incredibly rich. Some restaurants even add cucumber slices or pickled cucumbers for a refreshing touch. A serving of 5-8 rice balls with chicken costs around RM10-15 in Malacca. Chicken rice balls are best eaten hot for their rich aroma . Dip them in the sauce with a mix of ginger, chili, and dark soy for a more balanced flavor. If you’re looking for toppings, order chicken giblets or a braised egg. Paired with a glass of iced tea, it’s the perfect way to break up the greasiness. Visit Pahang’s Ikan Patin. Tempoyak is a true adventure for your taste buds. Fresh catfish is simmered in fermented durian paste with chili, lemongrass, and turmeric in a tangy, sour, and rich broth. The fish is tender and silky, and the unique aroma of durian mingles with the spice. This dish is like a playful jungle elf, the durian flavor swinging like a monkey in your mouth. One string of chili will make you sweat and want more , almost throwing a party at the table . The soul of Tianbao Yao Catfish lies in the combination of fermented durian paste and catfish. Catfish, a specialty of the Pahang River, has delicate, boneless meat that melts in your mouth. After stewing, it absorbs the sour and spicy flavor of the sauce and is incredibly delicious. Tempoyak is made from fermented fresh durian, with a slightly sour and rich fruity aroma. Chili, lemongrass, turmeric, and sour lime are mixed into a resonant broth. The interweaving of sour, spicy, and sweet flavors is stimulating and appetizing. Side dishes usually include okra or eggplant, which absorbs the broth and goes really well with rice. A serving costs about RM12-20 in restaurants or street vendors in Pahang. I recommend the official riverside restaurant or Haji Hasan Patten in Temasek. Masak Tempoyak fish is so fresh it looks like it just jumped out of the river. This dish must be paired with white rice. The broth is poured over the rice, and the fish and rice are incredibly fragrant together . For those who prefer a stronger flavor, add some sambal sambal for a spicier taste . Pair it with ice-cold coconut water or sour plum juice to relieve both the greasiness and the spiciness. At Dengjia Building, this nasi daging is the king of breakfast. Glutinous rice and fragrant rice are mixed and soaked in coconut milk, then steamed to a soft, sweet, and rich fish curry. Add pickled cucumbers and a boiled egg, and the coconut milk is fragrant. The curry is slightly spicy and delicious , and every bite of rice is sticky and coated with the spicy curry, warming and satisfying. The essence of daggaon rice lies in the perfect balance of rice and curry. The rice is a mixture of glutinous rice and fragrant rice, steamed in coconut milk and pandan leaves, resulting in a soft, chewy texture. The coconut milk is rich and aromatic without being greasy. The fish curry is the highlight, mixing fresh herring or tuna with chili, turmeric, lemongrass, and coconut milk, simmered to create a thick broth. The slightly spicy hairtail fish is sweet and refreshing. The side dishes are simple yet classic . The pickled cucumbers are crisp and refreshing, while the hard-boiled eggs are tender and fragrant. Some vendors also add shredded coconut or fried dried fish for a more flavorful touch. A serving costs RM6-10 at the night market or street stalls in Kuala Terengganu. It’s so fragrant that you’ll have to wait in line for half an hour. Dagang rice is a must-try. Mix the rice and curry thoroughly so that each grain of rice is fully absorbed. Pair it with the pickled cucumbers . The sour chili sauce is incredibly appetizing. For a bit of excitement, dip it in sambal sauce for a spicier taste. Pair it with a cup of teh tarik or coconut water for a perfect breakfast that will keep you energized throughout the day . This dish is a real eye-catcher. NASI in Kelantan. Kerabu, also known as orchid rice , is a traditional Malay delicacy . Rice is dyed a dreamy blue with butterfly pea flowers, served with coriander, bean sprouts, fried anchovies, shredded coconut, and spicy sauce. The colorful dish looks like a work of art, and it tastes crispy and fragrant with a perfect blend of layers. The funny thing about it is that the blue color resembles the magic rice in cartoons. At first glance, it looks like a dessert , but the spicy sauce will make you exclaim in a refreshing and satisfying way. This orchid rice is like an internet celebrity . It is so beautiful that you want to take a photo first, but the spiciness will instantly turn you into a hot girl while eating it, saying “it’s spicy and refreshing”. Orchid rice is made by mixing glutinous rice and fragrant rice with coconut milk, and the butterfly pea flowers not only color the rice, but are also rich in antioxidants and are super healthy. The fried dried fish is salty and crispy, and the shredded coconut is sweet with bean sprouts and cucumber shreds to keep it refreshing. The herbs such as lemongrass, lime leaves, wild ginger and other herbs add a multi-layered aroma. The spiciness of the sambal sauce can be adjusted. Some vendors also add grilled fish or fried eggs. The combination of meat and vegetables is very balanced, and the price is about RM5-8 per portion in Kelantan. It is affordable and meets the locals’ love of mixing all the ingredients. Let the rice absorb the spicy flavor of the sambal sauce. Pair it with fried eggs, grilled fish, and chicken drumsticks for a richer taste. Vegetarians can also enjoy it without the dried fish, and it’s still delicious . I remember once when I was eating in Kelantan, a foreign tourist at the next table was shocked by the blue rice and asked the owner if it was edible and wouldn’t be poisonous. The owner laughed and said it was made by magic. The spicy sambal sauce hit him in one bite, and he couldn’t stop guzzling water. In Sabah, this Hinava, also known as Umai, is made with fresh herring. Or thinly sliced tuna, cooked with lemon juice and mixed with shredded ginger, red chili peppers, bitter melon, and onions. It’s sour, spicy, and refreshing, like being in the seaside breeze. The fish is so tender that it makes you want to sing. The sour aroma of lemon paired with the slight spiciness of chili peppers is so refreshing that I won’t even describe how delicious it is. The essence of Sinawa lies in the freshness of the ingredients and the magic of lemon juice. Fresh herring or tuna, sliced or diced, is marinated in lemon juice or local sour lemon for 10 minutes. The acidity allows the fish to be cooked to perfection, retaining its freshness and tenderness without any fishy smell. Ginger and bird’s eye chili peppers. Padi brings a refreshing fragrance and a slight spiciness. The bitter melon shreds are crisp and refreshing, while the onion shreds add a touch of sweetness. The overall taste is well-structured . Some versions add the local bambangan fruit powder, which has a fruity and slightly bitter aroma. It’s very unique . A portion is about RM10-15 in Sabah restaurants or night markets. I recommend any local restaurant in Sandakan. The fish is so fresh that it seems to have just been caught from the sea. Sinawa is best eaten directly to experience the original freshness. It is also great with white rice or sticky rice. If you don’t like spicy food , you can ask the vendor to use less chili. If you like it spicy, add some sambal sauce for a more explosive flavor. Pair it with a glass of ice-cold coconut water for a perfect relief. Seafood lovers will definitely love it. Wow, this bowl of Sarawak Laksa in Sarawak is simply the best on earth. The fine rice noodles are soaked in a super-rich coconut milk and shrimp broth, topped with shredded chicken, prawns, and fried egg , and sprinkled with cilantro. The broth is spicy and fresh, and the shrimp paste tastes like rocket. Your taste buds will be bombarded with flavors, each mouthful filled with the smoothness of coconut milk, the powerful aroma of shrimp , and the satisfyingly spicy kick. After finishing your meal, you’ll want to ask the owner for three more bowls of laksa. Laksa Yue is the pride of Kuching’s Chinese community. They use fresh prawns and shells in a broth topped with homemade shrimp, chili, lemongrass, and turmeric, simmering it until the broth is bright red and fragrant enough to fill the entire street. The thin rice noodles soak up the broth, making them springy and smooth. The shredded chicken is incredibly tender, the prawns are incredibly springy , and the fried egg is soft and fluffy. The cilantro and scallions add a touch of fragrance , and some stalls even throw in a few slices of squid or fish cakes for a truly luxurious experience. A bowl in Kuching costs around RM8-15. I highly recommend any of the local hawker centers for the best flavor. The lines are incredibly long, so remember to mix the rice noodles and broth thoroughly before eating to soak up the flavor. Adding a little homemade sambal jeera for a spicy kick. For a satisfying meal, add some crispy fried wonton skins. It’s delicious and pairs well with a glass of ice-cold Teh C. Ice is a refreshing and light breakfast that will keep you going all day. Durian has become the king of Malaysian cuisine since its debut. Its spiky shell resembles a majestic emperor, and when you crack it open, the creamy flesh is sweet yet bitter , so fragrant that neighbors come knocking on your door. There are so many varieties, like Musang King, sweet like caramel, D24, soft and sticky like pudding , and Red Prawn, bursting with fruity aroma. Every bite is like a party on your tongue , whether you eat it as a dessert or ice cream. Durian is a god-like existence that makes people love and fear it. This durian has thorns on the outside, but is soft on the inside, as if it’s flirting with you. One bite makes you want to propose to the durian. Malaysian durian is the king of tropical fruits. Over a hundred varieties are grown nationwide , with Musang King, D24, and Red Prawn being the most famous . Rich in potassium and vitamin C, it is exported to Penang, Johor, and Pahang. Durian orchards are the most famous, often seen at street vendors or night markets. They are a symbol of Malaysian culture. The allure of durian goes without saying, with its multi-layered flavor and smooth texture . Musang King is a top-tier fruit , with golden flesh, a sweetness with a hint of bitterness, and a creamy, smooth texture. (D24) Soft, sweet, and slightly sour, while Red Prawn has a rich, fruity aroma, perfect for first-timers. Durian is rich in energy, potassium, and vitamin C, making it a nutritious fruit , but high in calories. A leisurely spot for those who eat more is in Malaysia, where durian season is at its peak from June to August in Balik, Penang. Pulau durians are freshly harvested directly from the labor farms in Muar, Johor, or Pahang , with prices ranging from RM20 to RM100 per kilogram . The best value comes from street vendors or the SS2 night market. The fruit is opened fresh and the aroma is so strong it’s intoxicating. Look for the shell to be slightly cracked, and the aroma should be strong but not pungent . The flesh should be soft, sticky, and chewy. It’s best eaten directly. It can also be paired with glutinous rice or made into durian ice cream, which is incredibly satisfying. For those who prefer a stronger flavor, pair it with iced coffee or coconut water to neutralize the aroma and create a refreshing feeling. Remember to brush your teeth afterward, or your mouth will be filled with the durian aroma, which might disgust your girlfriend when you’re trying to make out . Malaysian cuisine is a melting pot of cultures. These 15 dishes showcase the famous skills of Chinese and Malay people. From the lively atmosphere of street markets to the exquisite presentation of dishes in restaurants, every bite is a blessing. I’m guessing you love durian the most, because its fragrance is both beloved and feared. It’s definitely the soul of Malaysia.

欸，兄弟姊妹們，大家好啊！今天就來聊聊馬來西亞那些讓人流口水的代表美食吧！眾所周知馬來西亞這個地方是美食天堂，融合了馬來、華人、印度各種文化，每個州都有自己的招牌菜，保證吃一次就忘不了。準備好沒？記得訂閱加點贊，來來來，跟著我一起開動，我們現在就開始！

#世界冷知識 #世界十大 #世界之最 #世界排名 #出類拔萃 #腦洞大開 #top15 #科普 #馬來西亞 #地方美食 #地方代表美食#馬來西亞旅遊 #旅遊 #旅行
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00:00 開始
00:27 玻璃市、叻沙（Laksa Perlis）
02:12 吉打、椰漿飯（Nasi Lemak）
04:10 檳城、炒粿條
05:53 吉隆坡、辣椒板面
07:41 森美蘭州、芙蓉燒包
09:21 柔佛州、烏達（Otak-Otak）
11:06 霹靂州、雞絲河粉
12:29 雪蘭莪州、巴生肉骨茶（Bak Kut Teh）
14:28 馬六甲、雞飯球
16:07 彭亨州、天寶藥鯰魚（Ikan Patin Tempoyak）
17:46 登嘉樓州、達崗飯（Nasi Dagang）
19:18 吉蘭丹州、藍花飯（Nasi Kerabu）
21:15 沙巴州、希納瓦（Hinava）
22:46 砂勞越州、砂拉越叻沙（Sarawak Laksa）
24:22 馬來西亞全國、榴槤
26:34 結語
26:53 感謝
27:08 結束

#世界冷知識 #世界十大 #世界之最 #世界排名 #出類拔萃 #腦洞大開 #top15 #科普 #馬來西亞 #地方美食 #地方代表美食#馬來西亞旅遊 #旅遊 #旅行

#worldtrivia #worldbest #worldtop10 #worldranking #top15 #popularscience #Malaysia #localfood #localrepresentativefood #Malaysiatourism #tourism #travel