Many places on earth are called paradise for gourmets, but the island of Penang that is in Malaysia, in fact, is worthy of this title. You can eat well here almost everywhere and almost at any time of the day.
In the main city of this island there is an area where street cafes and small restaurants of sets where so delicious flavors spread, that the desire to order something arises already in itself. Somewhere on the Chinese frying pan "wok" to grill something unthinkably delicious, somewhere the cook is already laying on the window something spicy, reminiscent of an Indian dish, and next you can see something resembling a small shish kebab, but with an unusual sauce. This shish kebab is nothing but a local delicacy "sate", which is a chicken fillet, pre-marinated in a special recipe, strung on skewers and well-fried over an open fire. A sauce for this dish is peanut.
In Malaysia, lives, in addition to the Malays, a large number of Chinese and Indians. Therefore, there are many Chinese and Indian restaurants here. Yes, and the Portuguese left their mark in the local culture.
In the city of Malacca - the center of pirate glory - in one of the Portuguese-Malay restaurants you can taste an extremely spicy "devil curry" dish, in the recipe of which the Portuguese participated, although the Americans do not much prefer spicy food.
Chinese-Malay cuisine is also spread here, which was developed as a result of the numerous mixed marriages of the Malays with the Chinese. A special ingredient in the preparation of this cuisine is dried shrimp paste.
There are many places in Malaysia where they prepare such unusual and tasty dishes, which are unlikely to be tried anywhere else. And in order to know this cuisine in full, you should go to the capital - Kuala Lumpur. The rice here is called "nasi" and is prepared in different ways: boiled, fried, sweet and spicy.
What is most surprising in Malaysian cuisine is the way of making tea. This process is more like a complicated trick that looks like a lot of tea transfusion from one vessel to another. At the same time the vessels with each transfusion are farther away from each other, and not a drop of tea is spilled past. Masters of tea business even compete in this skill with each other. This tea is brewed in the usual way, but with the addition of condensed milk. Experts of Malaysian tea assure that with each such transfusion from the vessels he receives higher taste qualities.
Malaysian cuisine is good, but it's a pity, we can try our compatriots only in Malaysia.