Faces of
Malaysia
Langkawi

Langkawi is an archipelago of 99 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia. The islands are a part of Malaysia’s Kedah state, but are adjacent to the Thai border. By far the largest of the islands is the eponymous Pulau Langkawi with a population of about 45,000. The island is a declared duty-free zone.

The peak season is from December to March when moonson at the eastcoast shuts down most of the Islands there (Perhentian etc.). This makes Langkawi a good island alternative during that time period. Generally though, Langkawi can be visited all year around.

Kuala Lumpur

Kuala Lumpur is the capital and the largest city of Malaysia. Being a young city (founded only in 1857) it developed fast into a bustling metropolis of 1.5 million people (6 million including the satellite cities in the Klang Valley). Kuala Lumpur, or simply KL (as it is it called by Malaysians), literally means “muddy estuary” in Bahasa Malaysia. With good and cheap accommodation, great shopping and even better food in this multi-cultural melting pot, increasing numbers of travellers are discovering this little gem of a city.
Having been in the shadow of other big cities in the region like Bangkok and Singapore, KL was put back on the map for good with the opening the Petronas Twin Towers in 1997, until 2004 the highest and still one of the most impressive buildings in the world. Though, the sights are not what makes this city unique, it’s KL itself and it’s mixture of people and visitors.

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Malay Nasi Campur

food style, restaurant type | Malay
Malay Nasi Campur, Malay Nasi Campur
Malay Nasi Campur
Nasi Campur, literally Mixed Rice, is a buffet-style arrangement of various Malay dishes
also known as:
Nasi Campur, Mixed Rice

Malay restaurants usually served Nasi Campur for lunch. Depending on the size of the restaurant the buffet can have from 10 up to 100 different dishes. The ingredients for the dishes are bought early in the morning in the wet market and are cooking during the morning. The dishes include everything from meet (chicken, beef, lamb), fish, vegetable, eggs and more cooked in different styles. You get your plate of white rice (nasi putih) and add whatever you like to the plate. The price depends on the amount of different dishes added to the plate. To spice up the meal there are different types of sauces which can be added to the side of the plate or in a little bowl. The most popular sauce is the super spicy Sambal Belacan, which is made of shrimp paste, chilies, lime and vinegar.
Traditionally, Nasi Campur is eaten with the right hand but spoons and forks are also available for those less adventurous. It is been said that the food will have a better taste when eaten by hand.



ingedients:
everything and anything, many dishes are based on coconut milk, curry, soy and/or oyster sauce

Where to find?
Malay restaurants and stalls during lunch hours

Malay Nasi Campur, Malay Nasi Campur
Malay Nasi Campur






related entries:


Malay Tom Yam stalls and restaurants

Malay stalls or restaurants serving thai-style food

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