About Malaysian Chinese Food

The Chinese brought with them not only their skills, culture, languages and customs but
also the various provincial styles of Chinese cuisines. Chinese cuisine in Malaysia is
mainly Cantonese, Hokkien, Hainanese, Teochew and Hakka styles of cooking. Chinese
cuisine is generally milder compared to Malay or Indian fare. But thanks to the influence
from this multhiethnic country, Chinese cuisine in Malaysia, has taken on a spicier
touch, often reinventing classic Chinese dishes. Many Chinese dishes are unique in
Malaysia and not found in China. Chilies are used frequently to bestow fiery hotness to
many of its dishes such as the famous Chili Crab!also known as "ingapore Chili Crab
in "ingapore.
variety of food Chili Crab
Cantonese Food
The best known and most popular variety of Chinese food is Cantonese food. The food
is quickly stir!fried with #ust a touch of oil and the result is crisp and fresh. $ith
Cantonese food, the more people sitting at a meal the better, because dishes are
traditionally shared so everyone will manage to sample the greatest variety. % corollary
of this is that Cantonese food should be balanced& traditionally, all foods are said to be
either Cantonese food should be balanced& traditionally, all foods are said to be either
'in (cooling) like vegetables, most fruits and clear soup* or 'ang (heat!y) like starchy
foods and meat. % cooling food should be balance with a heat!y food and with not too
much of one or the other.
A Cantonese specialty is Dim Sum or little heart. Dim sum is usually consumed
during lunch or as a brunch, popular on weekends. Dim sum restaurants are usually
large, noisy affairs- the dim sum sered in little baskets or bowls and are whisked
around the tables on indiidual trolleys or carts. As they come by, you simply ask
for a plate of this or a bowl of that.
+IM ",M-.
Beijing or Peking Food
Bei#ing or .eking food is, of course best known for the famous .eking duck. Bei#ing food
is less subtle than Cantonese food. Bei#ing food is usually eaten with hot steamed buns,
pancakes or noodles, as rice is not grown in the cold regions of the north of China. In
Malaysia, the traditional pancakes served wit .eking +uck are often omitted, rice being
favored by dinners in local Chinese restaurants.
peking duck
Hainan and Hakka
"hanghai food is not easily found in Malaysia. "ince most of Malaysias Chinese are
from south, particularly from /ainan dan /akka, it is quite easy to find food from this
region. Throughout Malaysia, one of the most widespread economical is /ainan
Chicken 0ice. The /ainanese are also famous for steamboat, an 1riental version of the
"wiss 2ondue or 3apanese "habu!"habu. Thin slices of raw meat, seafood and
vegetables are cooked at the table in a pot of soup broth heated by hot charcoals.
4owadays, electric "teamboats are more the norm especially in restaurants.
/ainan chicken rice
Hokkien Food
%lthough /ookien food is rated on the lower end of the Chinese gastronomic scale, it
has provided the popular /okkien 2ried Mee* thick egg noodles fried with meat, seafood
and vegetables in a rich soy sauce. %nother famous /okkien treat is .opiah or /okkien
"pring 0olls* a vegetable filling of stewed #icama (sengkuang), carrots and bean sprouts
are rolled in a rice paper wrapper with minced prawns, fried shallots and lettuce. % veru
popular /okkien herbal soup is Bak 5ut Teh (also spelt Bakuteh), which in 6nglish is
translated as 7.ork 0ib Tea. Traditionally served for breakfast as an invigorating tonic to
start the day with 6we Char 5oay (Chinese crullers). .ork ribs are long simmered in a
7tea of Chinese medicinal herbs and whole cloves of garlic, often with dried shitake
mushrooms added for a rich, earthy flavor. % chicken version Chi 5u Teh (also spelt
Chikuteh) is also popular.
Bak kut teh
Teochew Food
Teochew food, from the area around "watow in China, is another style noted for its
delicate and at the same time robust flavors. This cuisine is famous for its seafood as
well as its seafood as well as its Congee (rice porridge). Teochew Congee is a simple
meal, a bowl of rice porridge is served with a medley of small appeti8ing side dishes, to
pick and choose form The most popular Chinese hawker dish is Char 5oey Teow* flat
rice noodles fried with fresh shrimp, cockles, bean sprouts, egg, and chives made hot
taste with a smoky chili paste.
char koey teow
The Ingredients and Recipe of Char Koey Teow
"o what is it that you need to prepare a plate of Char 5oey Teow9 The Basic are these
though there are many variations. /ow much of each to put, well that up to you.

2lat 0ice 4oodles : 5oey Teow

"oya "auce
.epper
"easoning
Taugeh, or Beansprouts
Chives or ;reen <eave =egetables
;arlic
1il
Chili .aste
"hrimps
Cockles
6gg > (duck is the best ?e@tra fragrantA, but chicken will do)
.ork "ausage > "lice (though many prepare it with out this ingredients)
2ried .ork 2at Cubes (though many prepare it with out this ingredients) B