Malaysia boasts a variety of food from different regions, and we can confidently say we’re proud of our local cuisine. So it’s no surprise that we’re curious about what foreigners – like this German content creator – have to say about our food.
Ken Abroad is a full-time traveller who creates content on his adventures and recently documented his travels in Malaysia. He’s also been showing off the food he has tried in different states, including local specialities like Kelantan’s air tuak and Terengganu’s keropok lekor.
@ken_abroad Trying Air Tuak in rural Malaysia #Malaysia #travelmalaysia
In his video where he tried air tuak or coconut sap water, the German said the drink had a unique, fermented taste. However, he did clarify it is refreshing and not too bad but does need some getting used to. In the video, he briefly lamented that the air tuak was expensive at RM7 per bottle. However, locals justified the price in the comments, saying that producing the drink is time-consuming.
While he was in Terengganu, Ken also stopped at a local stall selling freshly made keropok lekor, or as he calls it – fish sausage. The content creator tried the steamed and fried variants and even witnessed the stall worker prepare the snack. After trying both versions, the German said there wasn’t much difference, although the fried version was slightly oilier. He also said the texture was comparable to McDonald’s Chicken McNuggets, adding it was a “great little snack“.
In the comments of the videos, many locals shared their reactions to the traveller’s food reviews. Some provided more explanation and context for the food, like one comment that said that fishier keropok lekor meant more fish meat was in the dough. A few locals also urged Ken to try other local specialities like air ketum and colek malah.
@ken_abroad RM2 Fish Sausage Malaysia (Keropk Lekor) #malaysiafood #Malaysia #travelmalaysia #streetfood
We loved hearing Ken review these local fares, and we look forward to seeing him try out more Malaysian food.
Adleena contributed to this article.
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