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Malaysian Foods - Statistics
General Stats
- This quiz has been taken 261 times
- The average score is 12 of 30
Answer Stats
| Description | Answer | % Correct |
|---|---|---|
| Fragrant rice dish cooked with coconut milk and pandan leaf | Nasi {lemak} | 98%
|
| Southeast Asian flaky, layered flatbread | Roti {canai} | 93%
|
| General term for fried noodle dishes | Mee goreng | 74%
|
| Black tea with condensed milk that is 'pulled' to give a frothy top | Teh tarik | 71%
|
| Spicy noodle dish often served with a rich coconut curry broth | Laksa | 69%
|
| Rose syrup drink mixed with evaporated/condensed milk | Sirap bandung | 57%
|
| Small pastries filled with curried meat and potatoes | Curry puff | 56%
|
| Blue rice | Nasi {kerabu} | 52%
|
| Malaysian chicken curry | Kari ayam | 50%
|
| Coconut milk with pandan jelly noodles and palm sugar syrup | Cendol | 49%
|
| Staple seasoned chilli paste often flavoured with shrimp paste or fruit | Sambal | 49%
|
| Stir-fried flat rice noodles with soy sauce, prawns, cockles, chives, Chinese sausage and beansprouts | Char kway teow | 47%
|
| Fresh fruit and vegetable salad in a spicy palm sugar dressing | Rojak | 47%
|
| Rice porridge commonly served with chicken, spring onions etc. | Bubur | 44%
|
| Stable fermented shrimp paste in Malaysian and Indonesian cooking | Belacan | 40%
|
| 'Ayam goreng' is the Malaysian-spiced version of this dish | Fried chicken | 40%
|
| Dark soy sauce, pork, prawn and seafood noodle stir-fry named after this Chinese dialect | {Hokkien} mee | 35%
|
| 'Turnover pancake' of Chinese origin that is filled with peanuts and sugar | Apam balik | 34%
|
| Vegetable spring rolls with a thick, crepe-like wrapper | Popia {basah} | 34%
|
| Omelette and minced meat sandwich in a baguette roll (Hint: common English name) | Roti {john} | 31%
|
| Two-layered kuih (bite-sized dessert) comprising glutinous rice and pandan custard layers | Seri muka | 28%
|
| Natural gelling agent produced from red algae; named after the Malay translation | Agar-agar | 25%
|
| Steamed rice noodle rolls that are often filled or served with sauce; translates to 'pig intestine noodles' in Cantonese | Chee cheong fun | 22%
|
| Javanese rice cake boiled inside a woven leaf pouch | Ketupat | 21%
|
| Fermented anchovy sauce | Budu | 17%
|
| Stuffed, folded pancake of Arab origin that is pan-fried | Murtabak | 15%
|
| Sticky sago starch dipped into gravies/sauces; Brunei's national dish | Ambuyat/Linut | 14%
|
| Soft sponge cake very similar to madeleine cakes | Bahulu | 13%
|
| Spiced, grilled fish wrapped in banana leaves | Sata | 7%
|
| Deep-fried, snail-shaped noodle cracker | Mee siput | 5%
|
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