Ayam Rendang - At first, this stewed chicken may seem spicy hot, but if it is served with fresh cooked rice and salad the spicy flavor is much reduced. The recipe for this dish is pretty original; it includes the milk and flesh of a coconut, ginger root, lemon grass and dried red pepper. You might be surprised, but the spicy hot flavor in this dish is created with ginger and not red hot chili, the latter is used only to add the aroma! Beef is often used instead of chicken, making the dish no less tasty and in this case is called as Daging Rendang.

Naan –Indian bread. It is cooked in a tandoor oven and can be empty or filled with cheese, bacon or topped with “pizza” or garlic topping. It’s interesting that all these variations can be mixed as one’s desired. We recommend you to try it with cheese and garlic, in this case, the dish is called Cheese Garlic Naan. Usually it is served with the chickpea dip ( dal ), which in most restaurants is not spicy hot and rather delightfully tasty.

Pomelo - the largest of all citrus. It looks like a large tangerine and tastes like an oversized sweet grapefruit. It is especially popular among the Chinese during the traditional festivals and New Year celebrations as a symbol of prosperity and wealth.

Rambutan - red or yellow fruit the size of a large plum, covered with soft hairs. Under the skin there is flesh with a kaleidoscope of tropical sensations and inedible pit the size of almond in the center.

Mango is a well-known tasty fruit. In Malaysia they make numerous drinks and juices out of it. Try Ice Blended Mango - for its preparation equal portions of mango and ice are mixed in blender. Brain freezing goodness!

Carambola is better known as a “starfruit” because its transverse slices have the shape of a star. It has a thick juicy peel. Fruit is very popular because it reduces the blood pressure.

Guava - Malaysians prefer eating guava before it ripes, despite the fact that the fruit is somewhat harsh. They do not like the strong smell and sour taste of a ripe guava. Unripe guava is eaten with dipping - a traditional mixture of salt, sugar and cocoa. They also make juices, jams, nectars and preserves from Guava. Scientists estimate that this fruit contains vitamin C five times more than oranges. Therapeutic properties of the fruit are also valued - it is used during stomach disorders.

Mangosteen - is often called as the "queen of tropical fruits." Mangosteen fruits are round, with dark purple peel outside but pink color peel inside. Inside it has white sweet and aromatic pulp, which tastes somewhat between peach and grapes. There is a legend that explains the history of the name of this fruit:

Once a foreigner came up to the fruit trader and asked what the name of this fruit was. "Mangkut," - replied the salesman. "Mango?" - Asked the foreigner. "No, mangkut, mangkut," - eagerly replied the trader. A foreigner asked once again, whether it was called mango. Then the salesman muttered under his breath: "mango son-ting," which translates as: "What the hell is mango”. And as soon as a foreigner heard these words, he cried: "Ah! It is called the mangosteen! ".

Longan - translated from Chinese means "dragon eye". Longan has thin peel, which is very easily peeled off. Longan’s colors range from brown to yellowish-red. Flesh of fruit is translucent, juicy, white or pinkish color, its taste is sweet with a distinct flavor of musk.

Durian - this "king of tropical fruits" you just can’t miss! The name “durian” comes from the Malay word duri - «Spike." Green oblong fruit the size of a football densely covered with wide and sharp spines at the base. The eatables are inside the outer layers of the fruit seed coat with a soft yellow flesh. Ripe durian fruit fall to the ground and don’t smash - spikes act as shock absorbers. But the fruit-pickers have to wear helmets. Safety regulations have power here as in a construction site! On the windfalls they say here: "fell like durian on the head." Durian is not subject to storage. And yet it is rarely exported from South-East Asia, therefore to give it a try you will have to visit Malaysian bazaar.

The smell of durian is not common: someone strongly rejects it but someone adores it. “A Taste of Heaven and the smell of hell "- so the locals say about durian, for many of them the smell is more important than its taste. The taste of durian is not quite common and on the "first bite" is incomprehensible and unpleasant. However, the habit even mango and coconut milk may not appeal to some from the first time. Some find that durian is like a mix of stewed onions and walnuts. Another definition of its taste was given by naturalist A. Wallace: "Mix a little corn flour, spoiled cheese, peach pulp, grated hazelnuts, add a little pineapple, a spoonful of aged dry sherry, heavy cream, apricot pulp, a little garlic ..." We would add in the end: “… and give it all a week to age.” J The conclusion is obvious - you must give it a try!