The cooking of Chinese could have many styles such as Cantonese, Hainanese, Hokkien, Teochew and also Hakka. Even the same dish, could be cooked differently.

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Number 1

Bah Kut Teh

Bah Kut Teh is a herbal soup with pork which originated from the Hokkien Chinese. The ingredients are believe to have medical effects. Now, there are also Chi Kut Teh available where the chicken meat is used to replace the pork.

Number 2

Hainanese Chicken Rice

Chicken stock cooked rice being topped with steamed chicken. The tenderness and juiciness of the chicken is the main selling point. Dipping the meat into the chilies or ginger served, gives a better flavor.

Number 3

Hakka Yong Tau Fu

Fish paste with other ingredients such as salted fish is being filled in to the beancurd, brinjal, chili, okra or many more. Often, it is served with rice sheet roll or just bowl of plain white rice.

Number 4

Claypot Chicken Rice

Claypot Chicken Rice consists of rice being cooked in a claypot over the charcoal stove. The ingredients include of Chinese sausage, diced chicken, mushroom and others, depending on one’s preference.

Number 5

Char Kuey Teow

The name of the dish came from the Hokkien which means fried ‘kuey teow’, a type of flat noodles! Ingredients such as prawns, fishcake slices, cockles, eggs or even Chinese sausage can be found inside! But, the dish varies from one place to another.

There are a large amount of Chinese hawker stalls and restaurant throughout Malaysia. Of course, there are many other Chinese cuisine that are tasty as well.

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