Chinese cuisine from Malaysia
Malaysia, with its wealth of ingredients and spices, is a haven for Chinese cuisine found here on a fertile land that can be manifested. In Malaysia, Chinese cuisine retains its original character, but adapts to local ingredients joy that only knows how it operates. In a state like the Malaysian Muslim, pork and the rest of Islam restrictions make Chinese cuisine, which has no ban, and more exotic presence. It is impossible to make a list of everything that is Chinese cuisine in Malaysia, but some dishes are only in Chinese communities here, from Singapore, Brunei and Indonesia.
Kaya toast is, as its name suggests, a sandwich smeared with a special jam made from coconut milk to boil with sugar and egg evaporation, which gives it a consistency similar to that of condensed milk. Baked with kaya mostly eaten for breakfast but also for the day.
Char Kway Teow is a Chinese adaptation of malay mee goreng and represents fried noodles with shrimp, egg, pork or chicken with nuts and soy sauce. Among the most popular Chinese soup of Bak Kut Teh can mention Malaysia, a soup of pork ribs cooked specific for Klang city, and a duck soup of noodles (mee-sua) specific for Pennag. Other soups based on noodles are Hokkien Mee, Mee Hae Mee and Prawna.
In the capital Kuala Lumpur, Hokkien Mee has gained its popularity, some fried noodles with soybean paste and fat pork until crisp, and then seasoned with vegetables and egg. Currently, Hokkien Mee is spread throughout Malaysia, especially in Kuala Lumpur, Seremban, Klang and Kuantan. To highlight the complexity of Malay cuisine, Chinese have invented here Curry Mee, a curry with coconut milk and noodles, which can contain everything from tofu to the chicken.