MJSC BALIK PULAU TYPICAL MALAYSIAN THE TASTE OF MALAYSIA ABOUT MALAYSIAN FOOD INDIAN FOOD INDIAN FOOD MALAY FOOD ROTI CANAI :A favourite for break- CHINESE fast, Roti Canai is the ultimate in simplicity FOOD and taste. It is basi- cally a kind of pan- cake made by com- bining wheat flour, oil, ghee, or butter, rolled up into a ball and then swung into the air until it takes a MALAY FOOD flat, oval shape. It is then fried on a hot iron plate and served Nasi lemak is a Malay fragrant rice dish cooked with dhal, chicken or in coconut milk and pandan leaf. It is commonly fish curry. found in Malaysia, where it is considered the na- There are many vari- tional dish, and also popular in neighbouring coun- ations on the same tries such as Singapore; Indonesia especially in theme that include Eastern Sumatra; Brunei and Southern Thailand. putting in eggs to make it ‘Roti Telur’, Teh tarik (literally "pulled tea") is a hot milk tea sardines to make it beverage which can be commonly found in every- ‘Roti Sardin’, bana- where in Malaysia.every Malaysian enjoy the tarik n nas to make it ‘Roti matter what race.Its name is derived from the pouring Pisang’ and so on. process of "pulling" the drink during preparation. CHINESE FOOD ala carte via a push- Mai’, roasted pork Dim Sum cart tray. Patrons of balls, ‘Wu Kok’, A popular breakfast, restaurant then crispy yam dumplings Dim Sum refers to a choose which kinds and ‘Har Gau’, whole collection of meats of dishes they want shrimps wrapped in a and savoury items and pick the baskets floury package. put on small saucers, from the tray. kept hot in bamboo Some of the popular baskets and served dishes include ‘Siew .