Chinese Food

Chinese food
Malaysian Chinese food in Malaysia is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (Malays are Muslims and therefore the religion of Islam forbids eating pork). Chinese food restaurants nowadays can be found serving food in Halal.Asam Laksa (Malay: 亞三叻沙). A bowl of thick white rice noodles served in a soup made of fish meat, tamarind, pineapple and cucumber in slices.Bak Kut Teh (Chinese : 肉骨茶) (pork ribs soup). A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. In some towns, additional ingredients include sea cucumber and abalone. Bak kut teh is believed to have medicinal properties. In Chinese, it literally means 'meat bone soup'.
Bak Chang. Chinese Rice Dumpling made from glutinuos rice wrapped in leaf along with pork, Shiitake mushrooms, nut and yolk of a duck's egg.Bakkwa (Chinese : 肉干), Known also as barbecued pork and it literally means dried meat. This delicacy is sold everywhere throughout Malaysia and is especially popular during the Chinese New Year celebrations period.Pao (Chinese : 包) also known as bao, is a steamed bun made of wheat flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls. The town of Kulai outside Johor Baru sells a sweet black bean and lotus variety of Pao.Bread with curry chicken, chicken cooked in curry with a covering of bread. Found in the town of Kampar.Cantonese Fried Mee. (Chinese : 廣府炒, 河粉, 鴛鴦) Deep fried thin rice noodles served in a thick white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables such as choy sum. It is one of the common Chinese foods in Malaysia.Chai tow kway (Chinese : 菜頭粿) is a common dish in Malaysia and Singapore, also known as fried radish cake, it is made of rice flour and white radish.Char Kway Teow (Chinese : 炒粿條，炒河粉). Stir fried rice noodles with prawns, eggs (pork or chicken), chives and beansprouts. Usually, with an option of cockles as well.Chee cheong fun (Chinese : 豬腸粉) is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.Curry Mee (Chinese : 咖喱麺). A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal.Duck noodle soup (Chinese : 鸭腿麺线) is famous in Penang food stalls, ingredients include duck meat in hot soup with mixed herbals and slim white noodles mee-sua.Fuzhou cuisine can be found in the Sitiawan area. Specialities include Kong piang.