Food, eating habits and cusine of Malaysia
Malaysian Cuisine is influence by other ethnic group like the Arabs, Chinese, Indians and Thai.
Some of the Malay food includes keropok lekor (is a flavorful cake prepared with batter and shredded fish, usually served with hot sauce), kuih (is a cake normally eaten during morning or lunchtime), ikan bakar (fish barbeque grilled with seasoning based sauce), ayam Percik (chicken grilled with hot sauce), nasi berlauk (Plain rice with different kinds of dishes), serunding (slice meat with spices), pulut (Glutinous rice serve with brown sugar and coconut) and nasi goreng kampung (kind of fried rice, spice up with minced fried fish usually mackerel).
Another well-like food in the country is the noodles, such as "Yee Meen” (pre-fried noodles), "Mee Suah" (wheat vermicelli), "Mee” (yellow noodles), "Bi Hoon" (rice vermicelli), and "Tang Hoon (made from green beans).
Common desserts in the country are ais kacang (made of red beans, sweet corn and grass jelly topped with syrups, condensed milk and ice), bubur cha cha (Yam and sweet slice potato served in sago, coconut milk and served either hot or cold), cendol (cooked with green rice noodles in cold coconut milk and coconut palm sugar), pulut hitam (made from coconut milk, sago and black sticky rice), pengat (made of thick brown sugar blend with coconut milk, tapioca and banana and boiled) and tropical fruits such as banana, durian, lychee, jackfruit, mango, mangos teen, papaya, pineapple, watermelon, rambutan and star fruit.
Beverages that are served in the country are Milo (malt and chocolate which produced by Nestlé), wine (Chateau Haut-Maco label), fruit juice, soft drinks and Teh tarik (made from condensed milk and black tea).