Malaysian immigrants must eat snacks.

1. Hainan Chicken Rice | Price RM 15-20.

Is chicken rice called "koi 1" in Hainan dialect? Ui 1 ".Hainan Chicken Rice" is well-known at home and abroad. Not only local people like it, but also foreign tourists like it. Hainan chicken rice originated in Wenchang City, Hainan Island, China. Hainan people will use the local white-cut chicken method in Wenchang, and cook with chicken oil and soaked chicken water at the same time, so it is commonly known as Wenchang chicken rice in Hainan Island.

Hainan chicken rice is delicious, tender and delicious. It's delicious with chicken soup, cucumber slices and Chili sauce. Extremely simple, but delicious, is a must. The cooking method of Hainan chicken rice is particularly particular. Boil the whole chicken until tender, cut into pieces, put it on a plate, and sprinkle with sesame oil and soy sauce; Rice is also cooked with chicken soup and chicken oil, so it is especially smooth and delicious; Dip it in black soy sauce, minced garlic or special hot and sour Chili sauce. It's delicious. The chicken in Hainan chicken rice must not be fully cooked. The meat around the bone is slightly *, and the chicken's bone marrow is still bloody, which is qualified.

At the beginning of the 20th century, with the tide of immigrants, this dish spread to Southeast Asia, including Malaysia, Singapore, Hong Kong and Thailand. After evolution, the Hainan chicken rice in Singapore is authentic. This concept was introduced by Zhang Aijia in 2004. It can be reflected that Hainan chicken rice originated in Hainan Province, China, but now most foodies think that the Hainan chicken rice in Singapore is authentic, and the Hainan chicken rice in Malaysia should not be underestimated.

2.NasiLemak)| Price: RM 5- 10.

If you haven't eaten coconut milk rice in Malaysia, you haven't been to Malaysia.

The Malay pinyin of coconut milk rice is NasiLemak, Nasi is rice, Lemak is fat, which means coconut milk. Traditionally, a dish of coconut milk rice contains cucumber slices, anchovies, roasted peanuts, fried spinach, boiled eggs, Indian kimchi and spicy sauce (called Sambal in Malay). Coconut milk rice can also have other condiments, such as chicken, octopus or squid, birds and mussels, curry minced meat (stewed meat mixed with coconut milk and spices) or "Baru" (beef lung). Traditionally, most condiments are spicy.

▲ Thick coconut fragrance

Coconut milk rice seems nothing special, but it is actually the process of making rice. The name of coconut milk rice also comes from its cooking technology, which is to soak rice in thick coconut milk and then steam the mixture of rice and coconut milk. Sometimes, the knotted leaves of Isatis indigotica are put into rice during cooking to enhance its flavor. If necessary, other spices, such as turmeric and citronella, can also be added to enhance the flavor. Therefore, the color of coconut milk rice is milky white, emitting a thick coconut fragrance. Coconut paste rice is a traditional breakfast, which has been sold at roadside stalls in Malaysia since early morning. Usually, it is sold in newspapers, hemp pulp paper or banana leaves. Some restaurants put it on a plate in the middle of the table for guests to add lunch or dinner at will. Fried radish cake | Price: RM 5-8.

As soon as we arrived in Kuala Lumpur, Sony kept saying that the first snack we wanted to eat was radish cake. He has been sharing it with us, saying that it is delicious and must be tasted. After a few days' trip, among so many Malaysian snacks we have tasted, radish cake has been eaten no less than three times, which shows that everyone loves it.

Stir-fried radish cake, commonly known locally as "vegetable head pot", is slightly different from radish cake in Guangdong. Add garlic and egg sauce to the processed white radish and fry until golden brown *, or steam the rice flour and shredded white radish until golden brown, then add eggs and sprinkle with chopped green onion. Fried radish cake is very nutritious and is a common appetizer in Malaysia. "White" can be eaten as it is or "black" dipped in sweet soy sauce, both of which are delicious. You can also play mandarin ducks, you can eat two flavors, and the price is affordable, as long as RM 5.

▲ nutritious appetizing snacks

Laksa)| Price: RM 4- 10

It is said that Nyangcai witnessed the marriage and celebration of Malays and China people.

China's material restraint meets the unrestrained Malay cuisine, which harmonizes the rare love passion in the world.

▲ The collision between umami and sweet and spicy taste.

Authentic Niang Jialesha pays attention to the deliciousness of coconut juice, the sweetness of fresh shrimp, and the spiciness of homemade Chili oil. The staple food must be coarse rice flour. Take a sip, and the strong fragrance and pepper-flavored hegemony invade the touch of your tongue buds like a flood. If you swallow it in your throat, you can still hear it make a "zi zi" sound; My spirit did it one brace up, and my sluggish appetite suddenly became excited. I have finished smoking the rice noodles and seasonings with the flavor of Sarah soup. I want you to finish them quickly. Even now, I can't control it. I snored and ate it all. Later, you will feel like countless small bombs detonated in your body, with the smell of coconut milk and fresh shrimp in the middle, just feeling that life is beautiful. After eating, I felt paralyzed in my mouth, and then I came to a pot of congou, but I felt an indescribable satisfaction.

3.CharKwayTeow)| The price is RM 5- 10.

Fried kway teow is a snack of Chaoshan people, which is very similar to fried beef river in Cantonese cuisine. /kloc-developed in Singapore and Malaysia in the 0/9th century and became a delicacy in Malaysia and Singapore.

The fried kway teow in Penang and Kuala Lumpur is slightly different, and the kway teow used in Penang is wider. The kway teow used by Kuala Lumpur people is similar to Shahe powder and is relatively slender.

Although the kway teow used in the two places is different, the taste and seasoning are similar. Shrimp, eggs, sausages, mung bean sprouts, fish cakes and leeks are the main seasonings for fried kway teow. The Singapore version also uses a little sweet soy sauce, and blood stasis is an essential seasoning. People who love spicy food can also be served with three kinds of Chili sauces to make the fried kway teow spicy and sweet in the salty. Because the taste of fried kway teow is similar to that of seasoning, it shows that fried kway teow is a kind of fried food. It's delicious to stir-fry, and it's cooked well enough, with its own characteristics, to attract everyone to eat.

Fried kway teow is usually put on a plate with banana leaves. It is said that this will make the fried kway teow more fragrant and moist. Friends who have eaten fried beef river will never forget bean sprouts, onions, beef rice noodles. With the smell of gunpowder, Xingma people improved the fried kway teow and added more pungent ingredients, which made people memorable. Suggest a try!

4.RamlyBurger)| Price RM 1-8

This kind of street burger is too common in Malaysia. In Malaysia, no matter where you are, you can see this kind of hamburger stand in cities, rural areas and residential areas at night, and they are all open late at night. It's worth a try because its price is very cheap, unlike the price of a hamburger with meat. . In Malaysia, as long as you talk about street hamburgers, everyone knows that they have all eaten them, which shows the nationality of this snack!

Don't miss the freshly baked hamburger when you are hungry after three meals, or when you are greedy at midnight. Actually, the ingredients of hamburgers are very common. Fried chicken chops and pork chops are covered with eggs and seasoned with shredded onion. The most distinctive thing is the sauces prepared by each booth, including sweet and sour ketchup, mayonnaise and sweet and spicy Chili sauce. After a few mouthfuls, you can comfortably serve your five zang-organs temple.