Faces of
Malaysia
Fraser’s Hill

Hill resort spread along 7 peaks at 1,200 - 1,500 meters above sea-level on the Titiwangsa mountain range, about 100km north of Kuala Lumpur. Originally it was set up as a tin mine in the 1890s by Louis James Fraser (hence the name) until the tin ran out in 1913. A few years later the area was rediscovered as British-colonial hill resort. The cooler temperatures made it popular getaway destination from the hot and humid weather for the British. To this day Fraser’s Hill still retains its colonial charm. The area is recognized destination for bird watching with over 250 species recorded. Other activities include jungle trekking, golf, horse riding, archery, boating and mountain biking.

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.

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Factory in Cameron Highlands

Malay Tom Yam stalls and restaurants

restaurant type | Malay
Malay Tom Yam stalls and restaurants, Malay Tom Yam restaurant
Malay Tom Yam restaurant
Malay stalls or restaurants serving thai-style food

Tom Yam stalls offer a standardized menu.
There is a selection of different types of Nasi Goreng (fried rice): Nasi Goreng Kampung, Nasi Goreng Cina, Nasi Goreng USA, Nasi Goreng Kerabu and others Nasi Pattaya (fried rice wrapped in egg), Nasi Padprik white rice (nasi putih) with meat (chicken, beef, squid, prawn) in different makings: masak merah (tomato sauce), kicap (soy sauce), pedas (chili sauce) and others mixed vegetables (sayur campur), Kailan, Kailan Ikan Masin (kailan vegetable with salty fish) noodles (choice of mee, bihun, kuetiau) in different styles of making: fried (goreng), soup, tom yum soup and others and of course tom yum with the choice of adding chicken (ayam), beef (daging), seafood, or mixed (campur) Some stalls also offer fried fish and other seafood.

Some of these stalls only operate after 5pm, some also or exclusively offer a Nasi Campur buffet for lunch.



Where to find?
can be found as road side stalls, simple restaurants, at food courts and also in some Indian Mamak restaurants who hire a cooks from Kelantan or southern Thailand to offer more choice to the costumer

Malay Tom Yam stalls and restaurants on Wikipedia:

The tomyam stalls first appeared in Peninsular Malaysia circa late 1970s and early 1980s. Unlike local Malay food, the food is basically Thai based and somewhat similar to the cuisine in the state of Kelantan. The Tom Yam dishes have a mix of typically sweet, hot and sour flavours. Basically the choice of dishes available at Tom Yam stalls are similar. As the dishes are cooked immediately and quickly when the customer wants it, Tom Yam stalls are the Malay equivalent of the fastfood outlets albeit the Thai based cuisine.

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Malay Tom Yam stalls and restaurants, Malay Tom Yam restaurant
Malay Tom Yam restaurant






related entries:


Tom Yum

sour and spicy soup originating from Thailand

Ayam Masak Kicap

fast prepared dish based on soy sauce and chili sauce with chicken and veggies

Ayam Masak Merah

Malay dish with tomato-based sauce, literally means red cooked Chicken

Mamak Stalls / Restaurants

Mamak stalls are restaurants in Malaysia run by Muslim Indians.

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