As the rest of the group left for Klang, we motored back to KL for even more food. The night wasn’t over since we were meeting up with Rostam, another SSEAYP batchmate. It was my last night in Malaysia and there was no way I was going to miss the mamak food!
Mamak stalls have become an important part of Malaysian culture just like the kopi tiam. The term has refers to eateries operated by Indian Muslims that have become popular hang-outs for Malaysian youths because of the affordable food and beverages plus the fact that they are open 24 hours a day, 365 days a year.
A typical mamak would serve roti canai (flour pancakes which is served with curry sauce for dipping), roti telur (roti canai with egg), teh tarik (milk tea), murtabak (minced-meat flour pancakes also served with curry sauce dip), nasi lemak (Malaysia’s unofficial national dish which is rice soaked in coconut milk usually served with chicken and sambal sauce), mee goreng (fried noodles), and tandoori chicken (marinated in spices and yogurt) among many others.
I got myself an order roti canai as always and a tandoori chicken with had mint. It had a funny green color that looked so artificial, it didn’t look like chicken anymore. But it was definitely tasty especially with the chutney dip that accompanied it. I had fresh sugarcane juice to go with my food. And with that settled, my Malaysian food adventure was complete. If only I had some more days in KL, the choices at the mamak stalls were endless!
Part 1: Klang's legendary bak kut teh
Part 2: Old town kopi tiam of Ipoh
Part 4: Seremban stopover