Page 192 - Westport Guide To Malaysia

184 FLAVOURS OF MALAYSIA
CHINESE CUISINE
Chinese cuisine is among the most prevalent in Malaysia, with Chinese food stalls seemingly around every corner. One of the most celebrated Malaysian Chinese dishes is char kuey teow, delicious flat noodles with bean sprouts, shrimp and fresh cockles stir-fried in a pan of various Chinese sauces. Other noodle dishes include wantan
mee (with dumplings), curry mee and prawn mee, amalgamations of cuisines from all over China.
Another gastronomic star is dim sum, (said to be the heart of Chinese cuisine), little dumplings, rolls and pastries served on a cart and with tea.
Bak kut teh, introduced by Hokkien Chinese, is made by boiling pork ribs and intestines with a complex mix of herbs and spices, served with rice, soy sauce and fiery chillies. Plain steamed rice is served with meat and vegetable dishes in many forms, including
Yee sang, a popular dish eaten together with friends and family to celebrate the forthcoming Chinese New Year.
kung pao chicken, century egg, sweet and sour pork and char siew (barbecued pork). Diners wishing to enjoy the finest Chinese regional dishes, invariably
with delicious Malaysian influences, will find opulent restaurants in major towns and cities serving the best of Cantonese, Szechuan and Teochew cuisine.
Dim Sum, primarily of Cantonese origin, comprises a
selection of little dumplings, rolls and pastries served Char kuey teow - natives of Ipoh and Penang agree to on a cart with tea for breakfast or lunch. disagree over whose version is best.