3. Teh Tarik/”Pulled Tea”
• A hot Malaysian tea beverage which can be
commonly found in restaurants, outdoor stalls
and kopitiams in Malaysia.
• Its name is derived from the pouring process
of "pulling" the drink during preparation.
• It is made from black tea and condensed milk.

4. How to prepare Teh Tarik?
• The mixture is poured back and forth
repeatedly between two vessels from a
height, giving it a thick frothy top.
• This process cools the process fluid (tea) to
optimal drinking temperatures, and helps to
thoroughly mix the tea with the condensed
milk.
• It is also done to give the tea a better flavour.

6. • Nasi Lemak is the national dish of Malaysia.
• It is cooked in coconut milk, with pandan
leaves and even ginger or a stalk of lemon
grass.
• The rice is usually eaten together with
anchovies fried till golden brown, crispy
cucumber slices, roasted peanuts, half boiled
egg and chilli paste known as sambal.

7. Ais Kacang
Ais kacang is a Malaysian
dessert. A special ice
machine is used to make
the ice. A lot of
ingredients has been put
to enhance the flavour
of Ais kacang. Some of
them are red beans and
peanuts. A final topping
of condensed milk or
coconut milk is drizzled
over the mountain of ice
along with red rose
syrup and sarsi syrup

8. Cendol
It is pronounced as
(/ˈtʃɛndɒl/). The basic
ingredients are coconut
milk, jelly made from rice
flour with green food
coloring (usually derived
from the pandan
leaf), shaved ice and palm
sugar. Next to these
basic recipe, other
ingredients such as red
beans, glutinous
rice, grass jelly, creamed
corn might also be
included.

9. Ice cream Malaysia
This ice cream has a
unique shape which is
cylindrical and it is
coated with plastic.
Unlike the other ice
creams that we lick, we
have to bite the tip of
the plastic before we
can suck this ice cream.
Besides, this ice cream
is known as “ice without
cream” since it does not
contain any dairy or
cream indeed.

10. Moon cake
It is a Chinese bakery
product traditionally eaten
during the Mid-Autumn
Festival. Typical mooncakes
are round or rectangular
pastries. A thick filling
usually made from lotus seed
paste is surrounded by a
crust and may
contain yolks from salted
duck eggs. Mooncakes are
usually eaten in small wedges
accompanied by Chinese tea.

11. Mamak’s Fried Noodle
It is a Malaysian style
fried spicy noodle or
famously known as
mee goreng mamak.
Sour, spicy, sweet, an
d tangy come through
in this cuisine. It is
really delicious.
Yummy!

12. Yong Tau Foo

13. Yong tau foo is contains a varied
selection of food items including fish
balls, crabsticks, cuttlefish, lettuce, lad
ies fingers, chilies, and various forms of
fresh products of seafood common
in Chinese cuisine. To prepare the
dish, steamed rice-flour roll (similar to
that used for chee cheong fun) and a
vegetable called kangkong are boiled to
heat and soften them. The food items
are drained and eaten with sprinkled
toasted sesame seeds and chilli sauce.

14. Yee Sang

15. • Eating Yee Sang in Malaysia and
Singapore is a tradition for every
Chinese New Year.
• It usually consists of strips of raw fish
mixed with shredded vegetables and a
variety of sauces and condiments, among
other ingredients
• Half the fun in eating Yee Sang is by a
communal tossing of the salad with
chopsticks. The action of tossing is
known as Lo Hei which symbolizes
increasing prosperity, abundance and
vigor.

16. Karipap/ Curry Puff
It is a small pie consisting of
specialised curry with
chicken and potatoes in a
deep-fried or
baked pastry shell. The
curry is quite thick to
prevent it from oozing out of
the snack.
A common snack in the
region, the curry puff is one
of several "puff" type
pastries with different
fillings, though now it is by
far the most common. Other
common varieties include
sardines and onions or sweet
fillings such as yam.

17. Ketupat

18. • It is made from rice that has been wrapped in
a woven palm leaf pouch and boiled. As the
rice cooks, the grains expand to fill the pouch
and the rice becomes compressed. This
method of cooking gives the ketupat its
characteristic form and texture of a rice
dumpling.

19. Sambal Belacan
Sambal
belacan consists of
chilies, belacan
(Malaysian shrimp
paste), kalamansi lime
(limau kasturi), and salt
and sugar (to taste or
optional).

20. Thank you.