Food Adventures in Malaysia: Final Day, Last Meals
It’s taken me a year to finish writing about my awesome journeys in Malaysia, and for those who care, I apologize. However, the memories of my eating adventures there are as clear today as they were then. I attribute this to the amazing deliciousness of Malaysia’s cuisine, as well as my strange ability to catalog everything delicious I’ve ever eaten.
Malaysia was incredible, gave me a lifetime of inspirational food memories and ideas, and left me with a longing to go back for more. I was sad to leave, and am just as sad to finish writing about it, but I suppose that is just part of being a food traveler.
Breakfast at Chinese Food Hawkers near Imbi Market in Kuala Lumpur
My travel guide book said that there were some good food hawker stalls in Imbi Market, so my buddy Ian and I headed there for breakfast. But Imbi Market was not what we expected at all. It was more crafts and wares than anything else, which was disappointing because I thought it was more of a food exchange. There were hardly any food stalls to be seen.
But directly across the street was a roofed enclosure of Chinese hawker stands. “Maybe this is what the book was referring to,” we thought, so we headed in. Oh what delicious things we found inside!
Not all the stalls were open yet, but the ones which were had so many tasty offerings that it was nearly impossible to choose what to order. For those inexperienced with Asian breakfast, you should know that there isn’t much differentiation between the food offerings of breakfast, lunch, and dinner. Soups, noodles, buns, meats, dumplings, fruits, and vegetables make up the Asian diet no matter what time it is. But there may be different spices and/or levels of sweetness added to the same dish depending on if its use is breakfast or dinner.
So this was my dilemma, what exactly was I in the mood for? There was a guy cutting up all sorts of tropical fruits for sale by the cup. There was a dumpling stand with the most delicious smelling deep fried treats. There were noodle plates and hanging barbeque meats, soups, stir fries, and combinations galore. How to choose? HOW TO CHOOSE?
The barbeque pork eventually won. Oh that pork was good! It was very most, had a great charred Chinese barbeque flavor, and was perfectly sweet. It was served on top of some simple fried noodles with a slightly sweet soy sauce, a bowl of pork wonton soup that had a crazy white pepper broth that was extremely potent (clear your nose good. Ka-pow!), and some incredibly delicious pickled chili peppers. Damn I loved those peppers! I ate all of mine and Ian’s too. They looked like they’d be excruciatingly hot. Rather warm, yes, painfully hot, no. They were served in soy sauce, and were excellent.
I found myself wanting more after the noodles and pork, so I ordered some fried shrimp wontons from that great smelling dumpling stand. Oh my gosh these things were great! There wasn’t anything in them except for chopped up shrimp. They were deep fried and served with chilies and soy sauce, but I preferred the pickled peppers that came with the noodles. We should eat this good in the U.S.
Common Chinese Food in Kuala Lumpur is MUCH better than P.F. Chang’s
For my last meal in Malaysia, I was a bit pressed for time to get to the airport, so I couldn’t really go anywhere extravagant. But I did have time to go back to the little mall across the street and try out another of their restaurants. I don’t recall the name of the place, but it was on the top floor and was fantastic!
I started off with an order of Lychee juice. I love this stuff. I must have ordered it at least 5 times at different places throughout my trip. So good. I love it! Lychee is a tropical fruit that is very sweet, and has a texture kind of like a cross between a grape and a mango. It has a large pit in the middle (usually removed prior to serving), and a hard peel on the outside (also usually removed). It is commonly served canned, as it was in this drink of Lychee fruit and syrup.
Their menu was extensive, but their dish of shredded fried beef with green peppers caught my eye. It was wok fried with green bell peppers, red chilies, shiitake mushrooms (sliced), shredded carrots, onions, and giant slices of fresh ginger, all tossed in a nice soy sauce and served with a plate of rice. Yum! Go to hell P.F. Chang’s, you don’t have anything anywhere near this good on your overpriced shit menu.
The perfect ending to a perfect food traveling adventure…
The Bald Gourmet finished his 2-week visit to Malaysia with meals of deliciousness, and will forever love Malaysia for it.
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