Tasty Treats From Langkawi

Langkawi has lots of lip-smacking food - ranging from savory sea delicacies, local delights, spicy Thai and exquisite Japanese. Yummy. Delicious. Irresistible. You can taste them all.

Langkawi

Langkawi's multi-racial population of Malay, Chinese, Indian and other races have each passed on their own favourite recipes, ensuring an interesting and wide range of cuisines for you to choose from. Each race has their own unique cuisine but all share a common feature at the table - rice.

Rice is cooked in a variety of ways, is the staple food of Malaysians and appears at almost every meal along with a number of accompanying dishes. A typical Malaysian meal would consist of rice, two or three vegetables and a meat or a fish dish.


LOCAL DELIGHTS

This island has an extra spicy twist to its food due to the influence of the neighbouring Thailand. Local dishes mainly use rice, vegetables, poultry, seafood and fresh tropical fruits as the main ingredients.

Chilies, spices, curries and coconut milk are used to add pleasures to your taste buds.

Nasi Lemak
Have a taste of nasi lemak - an authentic Malay cuisine.

The rice is cooked in coconut milk and served with ikan bilis (anchovies), sambal, boiled egg, fried peanuts and cucumber slices.

Creamy. Hot. Spicy. Nutty. Simply irresistible.

Here are some other local lip-smacking food that you should taste while in Langkawi.


SATAY

Satay

An exquisite Malay creation. Skewered bite-sized pieces of beef, mutton or chicken marinated in spices and barbecued over charcoal fire.

This mouth-watering dish is served with ketupat (rice cake), spicy and sweet peanut sauce and cucumber slices.


ROTI CANAI

A yummy Indian cuisine. The breakfast favorite of Malaysians.

It is a pancake made from wheat-flour dough, sizzled on a heated pan and served with a curry dip, Dhal (bean curry) or chicken / mutton curry. You can ask for some variations of the roti canai too.

a) Roti Telur - roti canai mixed with beated egg and chopped onion.

b) Roti Sardin - roti canai sizzled with sardine fish.

c) Roti Pisang - roti canai combined with banana slices.


CHAR KOAY TEOW

A luscious Chinese cuisine. Savory flat rice noodles stir-fried with minced garlic, fresh prawns, bean sprouts, cockles and eggs, seasoned with soy sauce and chili paste.

CHICKEN RICE

Try the Hainanese chicken rice. Enticing rice cooked in chicken stock - served with grilled chicken, garlic, chili sauce, cucumber slices and coriander.

Simply delicious.

NASI GORENG

Rich fried rice with bits of meat, prawns, egg and vegetables. There are many choices of nasi goreng such as nasi goreng cina, nasi goreng kampung, and nasi goreng ayam.

ROJAK

Delectable salad of cucumber, pineapple, bean curd, prawn fritters and boiled egg - served with hot peanut sauce.

CURRY LAKSA

A tantalizing noodle dish served in curry, blends boiled chicken, cockles, tofu and bean sprouts for a surprisingly good treat.


THE SECRET INGREDIENT OF THE LOCAL DISHES

It's belacan!

Aromatic, full-flavoured and strong-smelled shrimp paste that is used in countless local dishes such as sambal belacan (a dip accompanying most Malaysian foods), laksa, sambal tumis, satay sauce and rojak.

How belacan is made?

The shrimps is salted and dried on huge metal beds placed on low stilts. The salted shrimps will turn into a semi-solid pulp.

The pulp is then pressed through a mill and passed out as thread-like paste. The process is then reversed when the paste is repacked into sacks for a second round of fermentation.

The fermentation process is repeated once more before full maturity occurs. The final product is chopped into blocks and packed.

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