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.
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.
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.
You will find out that Malaysians are big fans of the egg and mushroom, and the put them in almost anything. Burgers from restaurants will have at least a fried egg on top, if not mushrooms. Eggs are always served at hotel breakfast. The soup of the day at Pizza Hut is always mushroom.
There are mainly 3 major ethnic group in Malaysia; Malay, Chinese and Indian. Malay and Indian usually eat their mix rice using hand..... but make sure you are using right hand, eating using left hand is considered inappropriate. The chinese usually use their chopstik. But in almost all restaurants/stalls/food court do provide clean cutleries.
I would say eating with fingers is a malay and indian custom. Its awkward if you've never tried it before but somehow, food always taste better when you eat with your fingers...must be the chemical makeup on the skin, i think.
However, over here, we only eat with fingers for certain kind of food - certainly when eating nasi lemak, malay mix rice and the various rotis and tosei. When it comes to chinese food such as noodles and such, we fall back to the fork and spoon or chopsticks.
AT some malay or indian restaurant, it is the understanding that you'll be eating with your hands, therefore cutleries would not be provided... if you really need them, you'll have to ask for them. And...they would probably give you a pair wrapped in paper or a whole stack in a basket. No lessons in table ettiquette here.
Rambutans. They are sweet and lovely. Rambut means "hair" in Malay.... There are in fact rambutans both with yellow and red skin. They taste the same.
There are bananas....and bananas. Some bananas must be cooked or fried before eating, otherwise they are too hard, bitter or even poisonous to eat.
Walking along the streets you will come across both this and that, like this this kind of juice making from sugar cane. Very nice taste and refreshing.
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