MUST TRY STREET FOODS IN KUALA LUMPUR

If you're new to Malaysia, we've collected a list of must-try street foods for you. You don't have to be worried because all of the foods we suggest are halal-certified.

Laksa

The first station is Laksa, it’s a spicy noodle soup made with coconut milk, various spices, and some meats such as seafood and chicken. In Malaysia, there are various types of Laksa, such as Nyonya Laksa from Malacca, Johor Laksa from Johor, which uses spaghetti instead of rice noodles, Sarawak Laksa, Curry Laksa, and so on.

Laksa, aka Curry Laksa

The Curry Laksa is the most well-known of all these Laksas. Lonely Planet's 2018 Ultimate Eatlist placed KL Curry Laksa 2nd out of 500 top eating experiences, trailing only San Sebastian's pintxos. Curry Laksa is actually curry noodle soup. Penangites name it Curry Mee, while other Chinese Malaysians will normally call it Curry Laksa. Its soup base is a thick spicy soup that has been simmered for many hours with various spices (such as chili, galangal, minced garlic, dried shrimp, lemongrass, etc.), and coconut milk is its classic feature. After the broth has been boiled, add the noodles, fish balls, tofu puffs, cockles, and other ingredients, such as chicken and Char Siew. Different ethnic groups' Curry Laksa is slightly different, but the basic ingredients are the same, making it one of Malaysia's most popular foods and breakfasts.

Assam Laksa

Assam Laksa is the next stop. Penang Assam Laksa was ranked 7th in CNN's Global Top 50 Foods in 2011, demonstrating how well-known it is worldwide. The broth is rich but not excessive, the vermicelli is soft and elastic, and it is halal. Mackerel is one of the most important ingredients added to Assam Laksa. Spices like Assam, red pepper, lemongrass, galangal, turmeric, shallots, and others are added to the fish soup to make it slightly hot and sour, with a complicated but extra fresh and sweet flavour. Assam Laksa is typically served with rice noodles with cucumber, spring onion, cabbage, mint leaves, bean sprouts, and other ingredients.

Assam Laksa

Ais Kacang

The following station will concentrate on icy desserts. Ais Kacang, which is a small bowl of ice and various beans, plus syrup, topped with creamed corn, condensed milk, and more syrups. Since Malaysia's weather is basically summer all year, Ais Kacang is ideal for a bowl in the hot summer.

Ais Kacang

Cendol

Then here we go to the Cendol. Don't be confused, Ais Kacang and Cendol are two different desserts. Cendol is prepared with shaved ice, coconut milk, gula Melaka (Malacca sugar), red bean, and green jelly noodles. The ingredients listed above are very simple to find. You can also make cendol at home if you have great control over the proportions. There are many "Cendol specials" available now, such as Malacca's Cendol Durian. To add more flavour to the treat, some hawkers will place a scoop of ice cream on top of the ice.

Cendol Durian

Satay

If you’re craving some grilled or barbeque, then this dish can meet your desire. Satay is skewered grilled meat (usually chicken or beef) served with peanut sauce and cucumber. Satay was ranked 14th among the 50 most delicious foods in the globe in a CNN audience poll in 2011. The peanut sauce is the most important element, without the sauce, the meat is just a normal, boring skewered meat, it’s not even Satay! Besides eating with cucumber, Malaysian will also eat Satay with Lemang.

Satay with peanut sauce at the side

Lemang

Lemang, or Malay Bamboo Rice, is a combination of glutinous rice and coconut milk. The rice will be wrapped in banana leaves before putting it in the bamboo tube. This keeps the glutinous rice from becoming stuck to the bamboo tube. People typically roast it over a charcoal fire. It is typically served with curry and rendang. However, it tastes delicious when eaten without seasoning, and you can enjoy the most authentic flavour.

Lemang, served with Rendang

Rendang

In Malaysia, there are many curry varieties. There are two kinds in general: wet and dry. Chicken curry is mostly wet, which makes it juicy and spicy. Dry curry, also known as Rendang, has less liquid, a more fragrant flavor, and less spiciness than wet curry. Rendang is more commonly associated with beef and lamb, but I personally prefer Rendang chickens. Rendang goes well with a variety of food, including Roti Canai, Nasi Lemak, and Lemang. Rendang became famous around the globe after a Masterchef judge claimed that Rendang Chicken should be crispy and not served with Nasi Lemak. (Haiyaaaa, what a big disappointment) As a Malaysian, I have to say thanks a lot for letting the world know that the Rendang is from Malaysian. We additionally learned that we needed to be more motivated in our efforts to promote Malaysian food.

After introducing these most delicious and authentic delicacies in Malaysia, I bet that there must be some dishes that successfully catch your attention.