Saturday, 28 March 2020

McDonald’s: NEW Angus Mushroom Supreme, Cheesy Loaded Fries & more Signature Collection!

When you think of The Signature Collection, think 100% pure Australian & New Zealand Angus. Think new premium quality ingredients like grilled mushrooms. And finally, think nothing like you’ve ever tasted.
Make your meal complete with a side of the new Cheesy Loaded Fries.
Available after breakfast hours and while stocks last. Visuals are for illustration purposes only. Featured products are flavoured and contain allergens.

Angus Mushroom Supreme (limited time!)

Our latest addition – a delectable combination of 100% Angus beef, herb aioli, grilled mushrooms and caramelised onions. For a taste beyond belief.
Allergen listing: Angus Mushroom Supreme contains egg, milk, soybean, wheat and gluten

The Original Angus

Made of all the things you love – two slices of melty cheese, slivered onions and 100% Angus beef. All between aromatic glazed buns for that juicy taste from the first bite.
Allergen information: The Original Angus contains milk, soybean, wheat and gluten

Cheesy Loaded Fries (limited time!)

It’s McDonald’s golden iconic fries, made even tastier with crispy chicken bacon bits, sprinkled over savoury sour cream and nacho cheese. Giving you a pure delectable goodness.
Allergen information: Cheesy Loaded Fries contains milk, soybean and gluten

Friday, 27 March 2020

10 Tips to eat healthy while on a budget

You do not have to give up healthy food to save money or spend a hefty amount every day to eat better. It all comes down to planning and watching the pennies. Here are simple tips that you can try:
1. If you crave for a steaming cup of Teh Tarik and Roti Canai, ask for a sugar-free drink and less oily roti canai. Many shops in KL reduce RM0.20 if you refuse the sugar.
2. Opt for locally grown seasonal vegetables and fruits instead of imported ones. They are fresher and cheaper yet just as nutritious. For instance, swap kale for spinach, avocado for banana, and raspberries for strawberries.
3. Opt for water instead of sugar-laden carbonated drink when you eat out. You will easily save around RM1.30 and your body will thank you too!
4. Opt for locally- sourced meat and fish from the wet market instead of supermarket as these will stay fresh longer and cost less.
5. Make your own drink such as tea, coffee and chocolate drink. A tall Starbucks Americano will set you back by RM10. Instead, you could make your own cup of coffee every morning and opt for Starbucks only for a splurge.
6. Utilise the leftovers of your meal. Whether you are eating out or eating in, leftovers can help you cut down spending. All you need is proper refrigeration and containers.
7. Optimise the number of trips you make to the supermarket. If you are living in KL, you are probably aware of the parking ticket fee that can eat up your budget. Stopping by at the supermarket every day after work to buy groceries will sabotage your efforts to cook dinner and save money. Instead, make it a weekly routine.
8. Make a hobby of cooking during weekends. This way you will be able to experiment and cook healthy food. With practise, whipping out a healthy meal will be effortless!
9. To make eating healthy a lifelong habit and prevent boredom, spice it up by trying a variety of recipes from other parts of the world. You could also invite your friends over for a cookout session. That way, you can spend time with friends and save money as weekend outings can lead to a significantly lighter wallet.
10. Make use of cashbacks and reward points from credit cards when you shop for groceries. There are many options out there and with some research, you would be able to find what suits you best.

“When health is absent, wisdom cannot reveal itself, art cannot manifest, strength cannot fight, wealth becomes useless, and intelligence cannot be applied.”

Friday, 13 March 2020

Top 10 Foreign McDonald’s Menu Items!

One of the great things about globalization is that no matter where you go, you can always find a piece of familiar Americana there to protect your senses from all the foreign devilry going on around you. Nowhere has it ever been more evident than with fast food joints. Today McDonald’s restaurants can be found in the deepest, darkest corners of the planet, making sure American tourists never open themselves to new tastes and experiences. Or rather, you hope that it’d be the case. Sadly, nowadays McD’s have forgotten their proud roots and embraced new cuisines and cultures driven by ridiculous things such as market penetration, common sense, and profits. This produced a bunch of unfamiliar, international McMenu items like:

10. The KiwiBurger

From: New Zealand
McDonald’s introduced the KiwiBurger in New Zealand back in 1991 and since then the sandwich has been the Futurama of fast food. No, not because it was a really well-made sandwich with a large, loyal fanbase, but because it kept getting canceled. It was slated for a final cancellation in 2009, but what really became of it is anyone’s guess, as you can still allegedly find a couple of places that carry it.
And why not, just check out what goes inside it: beef, tomato, lettuce, onions (off to a great start), beetroot (gha?), egg (really?) and of course kiw… What? There’s no actual kiwi fruit in this? Really? Huh. But it’s called KiwiBurger, right? Oh man, I just know this is offensive in some way but I can’t exactly explain why.

9. The McLobster

Image result for 9. The McLobsterFrom: parts of Canada, New England
Admittedly I am cheating a little because you can get the McLobster in the US, but I think we can all agree that New England hardly counts as part of the United States (it even has “England” in the title!)
The McLobster, like 3 months of tiresome research on my part have shown, is a lobster sandwich. Its primary ingredients are lobster and bread. The sandwich has actually been around for a couple of years and at one time there were even plans to introduce it to restaurants nationwide. But then the cook at McDonald’s HQ ran out and someone realized that it would impossible to convince Middle American landlocked states that their “lobster” isn’t actually 2 weeks old or really made from the ground up homeless guys.

8. McRice Burger

Image result for McRice Burger
From: Taiwan, Singapore, Indonesia, Philippines, etc.
In another example of how McDonald’s international menu items are clearly thought up by 10-year-olds, here’s the Asian rice burger. No, it’s not rice between two pieces of bread. That would be silly. It’s rice formed into buns with beef or chicken between them, which makes a lot more sense. You know how people are always complaining that you can’t eat rice with your hands.
This sandwich is actually quite popular in Taiwan and just like the McLobster, there have been plans to maybe make it a permanent McMenu item. But that will of course never happen. If you can convince an American to eat rice without beans in it then CALL THE COPS because he’s clearly a communist spy!

7. McSwarama

Image result for McSwarama
From: Israel
You know, there’s lots of talk about pain and suffering going on around the world, but the one tragedy that is often neglected is how some folks can’t enjoy a good old’ slab of fried beef with bread due to, say, religious reasons.
It is with such people in mind that McDonald’s has invented the McShawarma for the Israeli market. It’s one of the country’s kosher menu items and consists of turkey shawarma in pita bread. But isn’t it still basically meat in a type of bread? Well, yes, but the main difference here is that the meat is barbecued, not fried, without any of that sweet, heart-molesting McDonald’s fat. In other words: a sham and an abomination.

6. Spam & Eggs

Image result for spam and eggs hawaii mcdonalds
From: Hawaii
The only real reason why I am not a corporate executive is that I cannot think like one. Where I see McDonald’s as an unhealthy fast food burger joint, an executive sees it as an unhealthy fast food joint PERIOD. Once you have that down, all sorts of opportunities for new heart-attacks menu items open up. Enter the Spam & Eggs set from Hawaiian McDonald’s.
In 2002, 78 restaurants in Hawaii started to test out dinner sets consisting of rice, spam, and eggs. Though Spam might very well have a case in mainland US to soon be recognized as a synonym of “pig lips and anus” it’s actually quite popular in Hawaii, so it probably doesn’t seem all that weird to them. Still, we’re talking about the place where guys used to wear grass skirts, so take that for whatever it’s worth.
5. The Mega Teriyaki Burger
Image result for Mega Teriyaki Burger
From: Japan
The typical American’s love affair with teriyaki sauce borders on the erotic, so it’s hard to see why McDonald’s Teriyaki Burgers aren’t sold all over the states. They’re however all the rage in Japan, where the sauce originated. But one day the Japanese looked at their puny teriyaki-drenched burgers and said to themselves: “No… this will not suffice.”
And that’s how we got the Mega Teriyaki. Essentially a Big Mac swimming in the sweet, dark, teriyaki sauce and mayo, it’s the only known sandwich in existence which comes with a side order of fries, nuggets or a prefilled Last Will and Testament. OK, that’s obviously not true, but it should be.

4. The McCurry Pan

McCurry Pan!!
From: India
McDonald’s is the world’s largest buyer of beef. In India, the cow is considered holy. You’d think that the two would be about as compatible as a sack of toddlers and a barrel full of battery acid, but dammit people, there are profits to be made and gold-filled swimming pools to be bought! Say hello to the McCurry Pan.
The McCurry Pan is an original, surprisingly complex McCreation made especially for the Indian market. It’s a crispy bread box of sorts (as in, a box made out of bread) filled with a creamy sauce of mushrooms, broccoli and bell peppers (there also exists a chicken version). Not only does it look awesome, but it also actually consists of real vegetables, while back in the US it took months of negotiations before all of us begrudgingly accepted onions and lettuce in our fast food. I actually kinda feel bad for mocking the McCurry Pan and would really like to try it…

3. McLaks

From: Norway
Norway = Norwegian Salmon = Salmon Burger
Bam! I think I am getting a hang of this whole McDonald’s marketing mentality.
All the way back in 1997, which was 14 freaking years ago people (Gosh, we’re old) McDonald’s introduced the salmon sandwich in Norway to some initial success. Unlike their regular fish sandwich, the McLaks was meant to be more regional, healthier and lower on fat, meaning that there actually used to be a large Norwegian demographic which went looking for healthy foods at McDonald’s. But they got what was coming to them when the sandwich was discontinued after giving a whole bunch of people food poisoning. I still can’t decide whether that is hilarious or just a little funny.

2. Gallo Pinto

Image result for Gallo Pinto mcdonalds
From: Costa Rica
Not everything has the honor to be called your national dish. Every food item with a claim to such a title has to be rooted deeply in the history and culture of the country it comes from, capturing its essence inside one, tasty, edible package which should be treated with the respect it deserves. Then there’s Gallo Pinto, Costa Rica’s national dish which you can get at their local McDonald’s.
The dish itself is very simple. Basically, it’s fried rice and beans, eaten primarily for breakfast. The McD version is also served with scrambled eggs and sour cream. Man, who said that national heritage cannot be streamlined, packaged and distributed by a multinational conglomerate? Actually, it was me, but what I really said is that it “shouldn’t be.”

1. McWedding

Image result for McWedding
From: Hong Kong
Yeah, noticed how this article wasn’t titled the Top 10 Foreign McDonald’s Sandwiches? Hell, even if it was, I would still totally mention this thing because… No, seriously, McDonald’s offers weddings in Hong Kong! What the what? Oh Boy, I know what this is, I died and went to Hack Comedian Heaven where easy targets like this actually exist. Dammit, I bet I died on the toilet too…
Anyway, yeah, McWeddings.
Two things that we have to make clear are that McDonald’s restaurants have a generally better image in Asia than in the West and that weddings there are also insanely expensive. Put two and two together and you end up with the McWedding instead of four (that’s the magic power of Asian math, which is better than white people math). The wedding receptions offered by McDonald’s take place in one of their restaurants as the couple and their guests feast on burgers, fries, and shakes. Stacks of apple pie act as the cake. No, really.

Monday, 2 March 2020

10 of the Best Things to Eat in Italy!

Fresh, flavorful, and delightfully simple, the sun-kissed Italian cuisine is dolce vita on the plate. But, for finding the best food in a country with such fabulous regional gastronomies, the best advice would be to forget about restaurants that serve “creative, innovative” fare, and just stick to the local, time-honored specialties.
Eating is one of the greatest joys of traveling in Italy, a vivid insight into each region’s culture and traditions. Their dishes are made with seasonal, unpretentious ingredients, yet they taste like something you’d get in a Michelin-starred restaurant.
To try to determine which of Italy’s amazing foods are the “best” is like trying to prove pizza is better than pasta – it’s strictly a matter of personal taste and I know everyone is going to have their own opinion.
As an avid foodie, however, I couldn’t resist the temptation of putting together a list of 10 of the best things to eat in Italy. Of course, this is a completely subjective selection, so feel free to disagree in the comments below.

Pizza Napoletana (Naples)

Pizza Margherita
There are so many fantastic traditional dishes in Italy, but perhaps no other sums up the very essence of Italian cooking better than Pizza Napoletana. History, simplicity, and fresh, high-quality ingredients – all come together to create what many consider the perfect and most authentic type of pizza.
Invented in Naples somewhere between the 18th and 19th centuries, Neapolitan pizza is basically a flatbread topped with tomatoes, mozzarella cheese, and extra virgin olive oil. In reality, making a true Pizza Napoletana is an art and requires much more than just 3 or 4 simple ingredients.
The tomatoes must be grown in the volcanic soil of San Marzano sul Sarno, a small town near Naples, while the dough must be made with specific ingredients, formed by hand, and crowned only with D.O.C. Mozzarella di Bufala Campana. Furthermore, this type of pizza must be baked in a wood-fired oven that uses two types of wood at 900 degrees for 60-90 seconds. Nope, that’s not something you can order at 4 am at your door, during a Netflix session.
There are three official versions of Pizza Napoletana, but Margherita is the most famous. The legend says that this classic dish in the colors of the Italian flag was created by Neapolitan pizzamaker Raffaele Esposito in 1889, when Margherita of Savoy (Queen consort of the Kingdom of Italy) visited the city.
Nowadays, Neapolitan pizza is protected by the Associazione Verace Pizza Napoletana and is reason enough to visit Italy’s third largest city.

Lasagna (Bologna)

Lasagna Bolognese
One of the world’s oldest pasta recipes, lasagna (or lasagne in Italian) is a traditional Italian comfort food made by alternating layers of pasta sheets, meat, sauce, and cheese.
Although there are countless ways to prepare Garfield’s favorite food, the most popular variation remains the classic Lasagne alla Bolognese, made with ragù (meat based Bolognese sauce), Béchamel sauce, and Parmigiano-Reggiano cheese. Lasagne Napoletana, on the other hand, contains meatballs, sausage, as well as ricotta and mozzarella cheese instead of Béchamel sauce, and is usually served in Naples during the Carnivale.
There is some dispute as to whether it was invented during the Middle Ages in Naples or its origins can be traced way back to Ancient Greece, but one thing’s for sure, lasagna is one of the most delicious baked dishes Italy has to offer.

Ossobuco alla Milanese (Milan)

Ossobuco alla Milanese
A hearty, flavorful Milanese specialty, ossobuco consists of veal shanks cooked slowly in white wine, meat broth, and vegetables. The traditional recipe, born probably in late 19th century in one of the city’s neighborhood osterie, doesn’t include tomatoes and is finished with gremolata, a fresh seasoning made with lemon zest, garlic, and parsley.
Although not as popular as cotoletta (veal cutlet fried in butter), Ossobuco alla Milanese is one of the city’s richest and most representative meat-based dishes.
For a truly memorable meal in Milan, try the ossobuco with the classic saffron-laced Risotto alla Milanese.

Gelato (all over Italy)

Italians didn’t invent the ice cream, but they certainly perfected the process over the centuries. The history of Italian gelato dates back to the Renaissance period, but who exactly created the creamy frozen dessert no one knows.
Most stories on this topic relate that gelato was invented at the court of the Medici, in Florence, either by Florentine architect and designer Bernardo Buontalenti or by the court’s alchemist Cosimo Ruggieri.
Nowadays, there are around 37,000 gelaterie throughout Italy, but some of the best are said to be found in Rome (I Caruso), Florence (La Carraia), and Bologna (La Sorbetteria Castiglione).
Real gelato is made daily by artisans, and, unlike regular ice cream, it contains less fat, less air, and much more natural flavoring. If you want to learn more about the history, culture, and technology of this velvety treat, go visit the Gelato Museum Carpigiani in Anzola dell’Emilia, near Bologna.

Panzanella (Tuscany)

Panzanella salad
A staple of Tuscan cuisine, or better yet, Italy’s “cucina povera”, panzanella is a healthy, delicious bread and tomato salad usually served in central Italy during the hot summer months. A classic peasant dish, it has its origins in the green fields of Tuscany, where farmers had to rely on locally grown produce to feed themselves while working.
The region’s love affair with bread salads goes back to the 14th century, but being prior to the discovery of the New World and the introduction of tomatoes in Europe, the original recipe was based on stale bread and onions.
Today’s panzanella, on the other hand, is made with juicy, sun-ripened tomatoes, cucumbers, fresh basil, and leftover bread, and seasoned with olive oil and vinegar.

Focaccia (Liguria)

Often associated with Ligurian cuisine, focaccia is one of Italy’s most popular and delicious types of bread. Its name derives from the Latin term “panis focacius”, which means flatbread baked on the hearth.
Although there are countless varieties throughout Italy, the classic focaccia alla Genovese (locally known as fugassa) found in Genoa and the villages along the Italian Riviera is said to be the best in the world. This is typically made with a combination of soft and hard wheat flour, yeast, water, salt, and high quality extra virgin olive oil.
Outside Liguria, focaccia is often flavored with herbs, as well as garlic, tomatoes, and basil. A popular variant is focaccia al rosmarino (focaccia with rosemary), which is frequently served as an antipasto or table bread.

Spaghetti alla Carbonara (Rome)

Spaghetti Carbonara
Carbonara is neither the oldest nor the most iconic (that would be cacio e pepe) pasta dish in Rome, but it’s pure magic in your mouth.
The origins of this classic Roman specialty remain shrouded in mystery. Due to the fact that its name derives from carbonaro (charcoal burner), some say it was a popular meal among the Italian charcoal workers, while others believe it has something to do with the Carbonari (charcoalmen), a secret Italian society, but in reality none of these theories can be confirmed.
From typical trattorias to high-class restaurants, there are plenty of venues serving decent Spaghetti alla Carbonara in Rome, but some of the best are Vascello (Monteverde), Salumeria Roscioli (Campo dei Fiori), and Da Danilo (Esquilino).
The authentic recipe calls for fresh eggs, guanciale (pork jowl), Pecorino Romano cheese, and black pepper. Never ever use cream in Carbonara!

Cicchetti (Venice)

Similar to Spanish tapas, cicchetti are small, reasonably priced plates of food served in Venice’s traditional wine bars, called bacari. These can be anything from artichoke hearts to bite-sized bits of baccalà mantecato (creamed cod), and are traditionally accompanied by ombra (a small glass of wine).
In a city brimming with touristy restaurants like Venice, the cicchetti bars are a breath of fresh air, offering you the opportunity to mingle with the natives and get an authentic taste of the local cuisine.
Bacari can be found in abundance in the backstreets of Venice, especially in the neighborhood around the Rialto Market, but make sure you go early, as they usually close at 8 p.m. or 9 p.m.

Caponata (Sicily)

Sicilian Caponata
Sicilian cuisine is a wonderful mash-up of Greek, Arab, and Spanish influences, but if you only have one meal here, let it be caponata, the island’s beloved eggplant dish.
The star of this warm vegetable salad is the aubergine, but it’s the gorgeous sweet and sour sauce that makes it such an unforgettable vegetarian treat. It usually contains onions, celery, capers, and whatever vegetables people have in their kitchens. Otherwise, there is no standard recipe for caponata, as every house and restaurant has its own version.
For this reason, when eating in Sicily, it is not uncommon to find olives, raisins, pine nuts, and even octopus in your caponata.

Burrata (Puglia)

Burrata Cheese
If you like mozzarella, burrata will be love at first bite.
Originating in Murgia (Puglia), this rich, buttery artisanal cheese of outstanding quality is made from mozzarella and fresh cream, and is best when served within 24 hours. It goes well with anything, from salads to pasta, and sandwiches, but it shines the most when spread on a slice of crusty bread.

Thursday, 27 February 2020

Top 10 foods to try in Malaysia!

Malaysia is an amazing country for foodies. It's a melting pot of Chinese, Malay, Thai, Indian and many many more mixed into one yummy country to discover.
Every single Malaysian we met was so passionate and opinionated about where to find the best nasi lemak or how amazing the durian is (!) or the ideal noodle to use for a laksa…
We made a bunch of friends here, all willing to show us everything. And there's a lot! We simply couldn't do an article solely devoted to Malaysian food as it would be too long. So we instead put together our favourite top 10 foods to try in Malaysia.

#1 NASI LEMAK: the National dish

Nasi lemak is the first of our top 10 foods to try in Malaysia because it's the national dish and one of the first you will come across.
Nasi lemak literally means “fatty rice” because of the cooking process where rice is cooked in coconut milk with pandan leaves. It is traditionally served wrapped in a banana leaf, with ikan bilis (dried anchovies), sambal (a spicy sauce), boiled egg and roasted peanuts.
Fabulously delicious!

Nasi lemak: the 1st of our 10 foods to try in Malaysia
Our first nasi lemak in Malaysia with our friend Amin in the streets of Kuala Lumpur
Nasi lemak is a very heavy dish usually swimming in oil, which is probably why it's best reserved for breakfast time.

Nasi Lemak in Kuala Lumpur, Malaysia
Trying our first nasi lemak in Kuala Lumpur, Malaysia
#2 LAKSA: you'll become addicted
Laksa definitely deserved its own spot in our 10 foods to try in Malaysia. We went quite loco for laksas in Malaysia.
Laksa is a delicious rich broth with noodles, topped with a variety of condiments depending on the region. It is particularly popular in Penang and Sarawak, each with their own variation.
The Assam laksa from Penang is distinct because it's more fishy and acidic. Assam means acidic in Malay, whereby tamarind is the souring agent. Thick rice noodles are usually used for Penang Assam Laksa.

Sarawak Laksa the 2nd of our 10 foods to try in Malaysia
Junie showing off Assam Laksa to Sebastien in Penang, Malaysia
The Sarawak laksa uses coconut milk instead of a sour fish broth. It is served with either rice vermicelli noodles (bee hoon) or thick rice noodles. The Sarawak laksa is topped with crunchy fresh bean sprouts, strips of chicken, prawns and slivers of omelette.

Stefan with Sarawak Laksa in Kuching
Stefan waiting to go face down in this bowl of freshly prepared Sarawak Laksa in the streets of Kuching, Malaysia

#3 MEE KOLOK: popular breakfast dish

Mee kolok is another specialty from Kuching in Sarawak and a popular breakfast meal. It can be found at most hawker stalls throughout the city.

Mee kolok: one of our favourite foods to try in Kuching, Malaysia
Stefan with our local friend Aliph grabbing a few mee kolok for breakfast in Kuching, Sarawak, Malaysia
Mee kolok comprises of egg noodles, which are boiled, strained, stirred with lard and topped with a few slices of roast pork.
We had lots of mee kolok fun with our friends in Kuching.

Seb and Brendan trying mee kolok in Kuching Sarawak Malaysia
Sebastien and our Brendan about to tuck into a few mee koloks in Kuching, Sarawak, Malaysia

#4 ROTI CANAI: Indian inspired yumminess

Roti canai (pronounced cha-nai) is one of the many Indian influences in Malay cuisine. It consists of flatbread (roti), served with a variety of yummy curries, usually dhal (lentils) and mutton/chicken.
In Malay the word canai means “to roll out dough” – the dough usually contains lots of ghee (clarified butter), flour and water.
When we stayed in Little India in Kuala Lumpur, we had roti canai happy hour on our doorstep every morning.

Roti Canai: one of our Indian influenced favourite foods to try in Malaysia
#5 MURTABAK: Indian pizza
Murtabak is another Indian influence in Malaysia and is more commonly referred to as an Indian pizza. The name derives from the Arabic word mutabbaq which means ‘folded'.
It's popular throughout the country and usually includes minced meat (beef, chicken or mutton), garlic, egg, onion with curry, sliced cucumber, syrup-pickled onions or tomato sauce.
Stefan tried to make a few murtabaks in Penang with mixed results:

Murtabak: one of our Indian influenced top foods to try in Malaysia
Stefan trying to make a few murtabaks in Penang with mixed results

#6 PANDAN: the Asian vanilla

Pandan leaves are commonly used in Malaysian cuisine, particularly in desserts. It's often referred to as the Asian vanilla.

Sebastien with pandan leaves
Sebastien with his new kitchen friends – the pandan leaves
Pandan pancakes were a common dessert we enjoyed during our adventures in Malaysia. But our favourite, and the reason why it has its place in our top foods to try in Malaysia, is layered pandan cake mixed with gula apong (palm sugar).
If you ever have the opportunity to try a Malaysian pandan gula apong cake, take Stefan's advice and just get one for yourself and never ever share it with anyone!

Stefan with pandan gula apong cake in Kuching Sarawak Malaysia
Stefan with his pandan gula apong cake refusing to share it with anyone

#7 CHENDUL: naughty Malaysian dessert

Chendul is a popular Malaysian dessert similar to Filipino halo halo. To produce this delicious bowl of heaven, you need green rice flour noodles, coconut milk, shaved ice and red beans. The green colour comes from the pandan leaves.
We tried some delicious chenduls as we ate our way through Penang.

Chendul: one of our top 10 foods to try in Malaysia
Sebastien with a plate of chendul dessert at the famous Teochew Chendul hawker stall in Penang, Malaysia
#8 BANANA CHEESE: bye bye abs!
Banana cheese is simply banana fritters, topped with lots of grated cheese and swimming in condensed milk. It's very naughty: the bananas are battered, deep fried and all that condensed milk and grated cheese…goodbye abs!
It's a popular snack for a light (!) tea break, particularly in Sarawak and Sabah.

Banana cheese: one of our top foods to try in Malaysia
Stefan and Hani going gaga for Banana Cheese dessert at the Kuching Food Festival in Sarawak

#9 KOPI-O: Malaysian coffee

As coffee lovers we were delighted to discover how good the local brew in Malaysia is.
It can be served either cold, with ice and plenty of condensed milk to produce a sweet, refreshing concoction. But the Nomadic Boys opted for a simple and healthier kopi-O (hot black coffee).
Ipoh is particularly famous for its coffee: we visited with our friend Kevin to enjoy several cold and hot brews.

Stefan trying the excellent Ipoh coffee
Stefan hoarding all the coffee from our friend Kevin in Ipoh, Malaysia

#10 DURIAN: the smelly divisive fruit

The final of our 10 foods to try in Malaysia is a subject which is guaranteed to get all tongues wagging. Everyone loves them (in Malaysia) or hates them (everywhere else). That's a slight exaggeration of course: we met many Malaysians who also hate durian passionately ha ha ha!
Durian is nicknamed the King of fruits because he's hunky, thorny and extremely potent! You can smell him from a mile away.

Seb with D24 Durian in Penang Malaysia
Sebastien discovering the strong effects of the almighty durian fruit
In fact, durian is so potent that most hotels (and subway systems like in Singapore and Bangkok) ban them!