At The Dinner Table, Kuala Lumpur

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the Naan bread is a northern Indian food flat bread cooked in a tandoori oven that became popular in Malaysia due to the influx of Indian Immigrants and is now available everywhere and one of my all time favorite breads ever. The typical naan bread recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls which are flattened and cooked in the tandooriu oven. i usually eat it without chutneys or sauce like the canai or the prata since I like the buttery taste of the Naan bread spinkled liberally by the Indian Clarified Butter called Ghee. They are available everywhere and costs RM 6 an order with a chutney like mango chutney or a sauce like a canai or pratha included.

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the Satay is the Malaysian and the Indonesian Version of Barbecue and since both are Muslim Majority Countries, you would hardly see pork satay in these countries except for the chinese living in these countries. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats. These cuts are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings and peanut sauce since the mainstay of a satay is the peanut sauce and the coloring is yellow from the Turmeric. You will see many roadside stalls and hawker centers in and around kuala lumpur selling this barbecue goodness and are eaten either alone or with Lemak rice or Curry rice or Biryani Rice and the cost is about RM 3 per small bamboo stick. Highly recommended and i can eat about 6 to 7 sticks in one sitting hehehehe.

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The Hainanese chicken rice is as popular here in Malaysia as it is in Singapore but it is the National Dish of Singapore. this dish orginated from hainan island in Mainland China and was introduced by the Hainanese Immigrants to Malaysia and Singapore but it was tweaked into The Singaporean and Malaysian Versions. The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as oily rice with Southeast Asian pandan leaves added sometimes.The orginal Hainanese Chicken Rice version is called Wenchang Chicken and is different from the Hainanese Chicken Rice version of Singapore and Malaysia in the the dipping sauces in Singapore include soy sauce and spicy chili sauce while in Hainan is it more of oyster sauce. The chicken is so tender and so flavorful that you would order more hehehe. It is available everywhere in Singapore at food courts, hawker centers, malls, restaurants and it cost RM 10 an order.Hainanese Chicken rice everywhere either the Roasted kind or the Boiled, they taste so good!

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the cendol is a trans southeast asian dessert that you can taste even in thailand, vietnam, singapore, myanmar, indonesia and here in malaysia. It is one of my favorite Southeast asian desserts and cendol or chendol is made from coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn and the taste is oh so heavenly. the chendol is available everywhere like in food stalls or food courts, markets, malls, hawker centers and hotels. the price of a chendol in a glass is about RM 5.

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the southeast asian and east asian region are crazy about iced shaved desserts and here in Malaysia is no exception, one of the most popular iced shaved drink cum dessert is the Ais Kacang is the Malaysian and Indonesian version of the korean patbingsu and the japanese kakigori and the Thai Nam Kang Sai and the Philippine Halo Halo. Being a tropical country, Malaysians love cold desserts and Ais Kacang is on the top of the list. The Ais Kacang basically has a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less common ingredients include aloe vera in one form or another (e.g. jelly), cendol, Nata de coco or ice cream in various variants of the dessert. A final topping of Evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup. It is available everywhere especially at food stalls and hawker centers and costs RM 5 an order.

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the soup daging or the beef with noodle soup is a Malaysian and Indonesian Staple especially during cold days and breakfast, it is their version of the Chinese wonton noodles and the Philippine Mami or the Vietnamese Beef Pho Noodle Soup. The noodles placed here are optional and they also put two kinds if noodles like the beehon noodles or the mee noodles. the stew is very tasty and savory and is avaialble everywhere around kuala lumpur and the peninsular area. The cost of teh sup daging is RM 5.50 without noodles and RM 6.50 to 7 if with noodles. Their is also a chicken and mutton variation to it but no pork since malaysia is a muslim majority country.

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although this popular drink is not as famous world wide as teh tarik (pulled milk tea, which was Indian in origin)), it is one of the staples of drinking cold drinks on a hot day in malaysia and although the 3 layer tea is a Sarawak invention (by a malaysian chinese in sarawak), the taste is so heavenly and sweet. the composition of the 3 layer tea is the delicious flavours of milk, tea and palm syrup (also known as gula melaka), served in separated layers in a single glass. It is a popular drink from Sarawak with a distinctively sweet and creamy taste.
the cost of a tall glass of this creamy concotion is RM 3.50 and is available everwhere in Malaysia.

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as in any major cities, people don't generally trust tap water and hence the water refilling stations and water bottling companies are making a killing selling various kinds of bottled water like distilled water, spring water, mountain spring water, alkaline water, purified water and more and here in Kuala Lumpur is no Different so yopu can buy bottled water everywhere like in convenience stores or restaurants or hotels and malls. they come in different sizes and the average prize of a 500 ml bottle water will be RM 1.50 and for larger sizes like 1 liter bottles will costs RM 3. with the tropical and humid climate, you will buy lots of them here and again are available everywhere.