Ever since I was little, I have been on a mission to share Malaysian food with everyone I know. Oh, you’ve had pad thai? Well we’ve got something better, char kuey teow. It replaces the sweetness of pad thai with a beautiful smoky charred flavor and more meat. Everyone knows roast pork rice from China, but Malaysians soak it in even more sauce or even curry and you can have it on anything you want. People love fried plantains, but have you ever had pisang goreng? This fried banana dish melts in your mouth, making sure you enjoy yourself while getting your daily helping of potassium. I’m here to convince you that you’re missing out. Malaysian food compared to the rest of Asian food is what Southern food is to the rest of America. They don’t care about the calories or the healthiness of their food, they just make it to taste good. They spoon curry over everything like gravy on your soul food. They fry everything so it sucks the nutrition straight out and replaces it with glorious crunch and flavor. |
The restaurant felt homey. The slight Malaysian accent of the waitress took me back to my summers in Ipoh with my family. The restaurant had tables of different sizes to accommodate any size party. I looked around me and saw families sharing dishes. To my right was what looked like a mom, grandmother and a chubby baby. The baby was independent, masterfully getting noodles into her mouth, reminding me of all my chubby cousins back home. Food is all we had in Malaysia and you learn to eat the delicious food young.
I ordered some satay, which are chicken skewers with peanut sauce, and roti, a bread with curry dip. These served as appetizers for the glorious meal that was about to make its way into our mouths. The skewers were great, as I was told. |
It had layers like a croissant and the satisfaction of tearing it apart was not above me. The curry dip that followed was the perfect balance to the crunchy flakey bread. It was light and had notes of coconut milk through it, a staple in Malaysian curry. The roti was able to soak up all the curry, making it the perfect vehicle to get Malaysia’s staple sauce into my mouth.
What followed was the main dishes. I had ordered a Kwe Tiau Goreng Borneo, the house special noodles. It was stir-fried flat rice noodles with shrimp, BBQ pork, Chinese sausage, fish cake, egg, and choy sum. |
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