桃園市[Thô-hn̂g]

Because I travel to Malaysia very much, I love Malaysian cuisine.

The owner who introduced this “Rich Dad Malaysian Cuisine” today is from Kuala Lumpur, Malaysia.

因為非常旅行到馬來西亞，深愛馬來西亞料理。

今天介紹這間「富爸爸馬來西亞料理」 的老闆來自於馬來西亞的吉隆坡。

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“Curry Laksa”

Laksa commonly referred to in the central and southern parts of Malaysia, Singapore and foreign regions mostly refers to curry laksa.

It is often called Curry Mee in northern Malaysia and central Malaysia.

The ingredients for curry laksa are mostly shredded chicken, bean sprouts, blood cockles, shrimp, eggs, etc. In the curry laksa of the Chinese community, pork blood, pork skin, roast pork, barbecued pork, etc. are added.

This is my favorite “Malaysian curry noodle”. It has a strong taste. I heard from the boss that the seasoning of curry is the exclusive secret recipe!!!

And the curry has to be fried over a high fire to have a strong curry aroma!!!

馬來西亞咖哩麵(咖哩叻沙Curry Laksa)

一般在中馬、南馬、新加坡及國外地區所稱呼的叻沙多指咖哩叻沙，在北馬及中馬一帶多稱為咖哩麵（Curry Mee）。 咖哩叻沙的配料多使用雞肉絲、豆芽、血蚶、蝦子、雞蛋等，在華人社區的咖哩叻沙會加入豬血、豬皮、燒肉、叉燒等。 這是我最喜歡吃的”馬來西亞咖哩麵” ，味道濃醇，聽老板說咖理的調味是獨家秘方!!!而且咖哩要大火炒過，才會有濃厚的咖哩香味!!!

“Nasi Lemak”

It is also very authentic taste.

Traditionally, a plate of nasi lemak consists of sliced cucumber, small river fish, roasted peanuts, fried water spinach, hard-boiled eggs (boiled or fried eggs), Indian pickles and sambal sauce ( A sauce made of shrimp paste and chili).

Nasi lemak can also have other condiments, such as chicken, octopus or squid, bird mussel, Indian shortbread, beef curry (simmering beef in a mixture of coconut milk and spices) or “baru” (beef lung).

Traditionally, most of the condiments are cucumbers, which are hot and cool in nature.

(椰漿飯Nasi Lemak)

也是很道地的口味。傳統上，一盤椰漿飯裡要有黃瓜切片、小江魚仔、烤花生、已攪炸過的蕹菜、全熟蛋（水煮蛋或煎蛋）、印度式醃菜與參峇醬（一種由蝦醬與辣椒製成的醬料）。椰漿飯也可以有別的佐料，如雞肉、章魚或烏賊、鳥蚌、印度脆餅、牛肉咖哩（把牛肉燜在椰漿與香料的混和物）或「巴魯」（牛肺）。傳統上，大多數的佐料是熱辣性質的以及清涼解熱的黃瓜。

“Hainan Chicken Rice”

Hainanese chicken rice was introduced to Malaya, Siam and Indonesia as early as the immigration wave from the end of the 19th century to the beginning of the 20th century.

In the Chinese communities in Malaysia and Singapore, Hainanese chicken rice is often referred to as “chicken rice”. The total can be seen in food centers, cafes, and even shopping malls in various cities and towns. Generally, the price ranges from 3.50 to 6.50 ringgits. In between, they are served with special chili sauce and black soy sauce.

Generally, restaurants selling chicken rice will also provide dishes such as roast chicken, roast pork, barbecued pork, and lo-mei, giving customers a variety of choices. It has even evolved into chicken rice nibble in Malacca.

(海南雞飯Hainan Chicken Rice)

海南雞飯早在19世紀末至20世紀初的移民潮中，隨著華工的移民，傳入馬來亞、暹羅與印尼一帶。在馬來西亞與新加坡的華人社區，海南雞飯多被簡稱為「雞飯」，在各城鎮的美食中心、茶餐室，甚至是購物中心都可見其總計，一般售價多介於3.50至6.50令吉之間，在食用時都會搭配特製的辣椒醬與黑醬油。通常售賣雞飯的店家也會提供燒雞、燒肉、叉燒、滷味等料理，讓顧客有多樣化的選擇。甚至在馬六甲被演化成雞飯粒。

”Bak kut teh”

Bak Kut Teh is mainly divided into the Teochew Pie ​​which has a stronger pepper flavor and the Fujian Pie which is flavored with drum oil and has a strong medicinal flavor.

However, most of what Malaysia sells is Bak Kut Teh of Fujian style.

Singapore has more Bak Kut Teh from Teochew.

The owner of “Rich Dad Malaysian Cuisine” is from Kuala Lumpur, Malaysia. Naturally, he sells the Fujian-style Bak Kut Teh with a strong medicinal flavor.

(肉骨茶bak kut teh)

肉骨茶主要分為胡椒味比較重的潮州派跟用鼓油調味、藥材味比較重的福建派，然後馬來西亞多數賣的都是福建派的肉骨茶，新加坡則是潮州派的肉骨茶比較多。而「富爸爸馬來西亞料理」 的老闆來自於馬來西亞的吉隆坡，賣的自然是藥膳味比較重的福建派肉骨茶了。

In the early years, many Chinese traveled to Southeast Asia to make a living here in Malaysia and Singapore. Those Chinese were mainly doing labor work. In order to supplement their physical strength, they cooked some cheap Chinese medicinal materials with pork and pork bones, which not only strengthened the body but also tasted and tasted. Yes, it gradually evolved into the “bak kut teh” that everyone knows now.

早年有很多華人遠渡南洋來馬來西亞、新加坡這邊謀生，那些華人主要都是在做勞力活，為了補充體力，所以把一些便宜的中藥材跟豬肉、豬骨一起熬煮，不但可強身而且滋味又不錯，後來就逐漸演變成大家現在知道的這種「肉骨茶」了。

In Malaysia, “bak kut teh” is a typical breakfast dish.

“Dried Bak Kut Teh” means that the broth is boiled into a thicker gravy, and other ingredients are added, such as wolfberry, dried dates, dried chili and squid. Compared with the original Bak Kut Teh, “Dried Bak Kut Teh” tastes more textured, has a clearer taste, and has a more medicinal taste than traditional Bak Kut Teh.

在馬來西亞，”肉骨茶bak kut teh”是一道典型的 早餐 菜式。 「乾肉骨茶」，但即把肉湯煮成更濃稠的肉汁，再添入其他成分​​，如：枸杞子、乾棗、乾辣椒和魷魚等。與原來的肉骨茶相比，「乾肉骨茶」吃起來更有質感、有更清晰的味道，比傳統的更有藥味，還被譽為是解酒良藥。

This is the menu of “Rich Dad Malaysian Cuisine”, all of which are authentic Malaysian cuisine!!!

這是”富爸爸馬來西亞料理”的菜單，全部都是道地口味的馬來西亞料理!!!

The color of the signboard and decoration at the entrance is the same color as the Malaysian flag!!!

門口的招牌及裝潢的顏色，使用的是跟馬來西亞國旗同樣的顏色!!!

The store is clean and tidy.
The owner, female boss and a Malaysian Chinese employee in the store, although there are not many staff, all the dishes are delicacies with the soul of Malaysia!!!

店內乾淨、整潔，店內成員老板、老板娘 及一位馬來西亞華人員工，雖然工作人員不多，但所有的料理都是附有馬來西亞在地靈魂的美食!!!