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No Malaysian food lunch spread is complete without the Nasi Dagang. Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite. [Photos: Carey Jones] When I first started jotting down notes for this post, scribbling in my notebook in an idle moment after breakfast, it was a list of "10 Malaysian Dishes You Should Know." Feast on it with lots of steamed rice. Further inland, dried coconut replaces coconut milk, and you’ll find other meats like chicken used instead of fish. Malaysia Noodle dish Usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. I certainly couldn't have named you ten characteristic Malaysian foods before I'd gotten on a plane to Penang. Characteristics: Traditional Indian curries are generally based on coconut milk with a salt or acid component like lime juice, garlic, ginger, tomatoes, onions, and two spices, usually turmeric and curry leaves, sometimes cumin. Nasi dagang is another fantastically tasty dish, consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, solok lada, hard-boiled eggs and vegetable pickles. Ask any Malaysian about spicy and tangy curries, two would vie for the top spot. Some would say Asam Pedas while others would swear by Gulai Tumis.

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