WorksheetsFood Safari - Malaysia
Total questions: 15
Worksheet time: 5mins
Name
Class
Date
1.
What is the national dish of Malaysia?
a)
Laksa
b)
Char Kway Teow
c)
Nasi Lemak
d)
Rendang
2.
What type of meat is traditionally used in rendang?
a)
Chicken
b)
Beef
c)
Pork
d)
Fish
3.
Which leaf is tied in a knot and cooked with the rice for nasi lemak?
a)
Banana leaf
b)
Curry leaf
c)
Kaffir lime leaf
d)
Pandan leaf
4.
What type of noodle is commonly used in Char Kway Teow?
a)
Rice noodle
b)
Egg noodle
c)
Glass noodle
d)
Udon noodle
5.
What ingredient gives laksa its rich, creamy base?
a)
Soy milk
b)
Coconut milk
c)
Chicken stock
d)
Cream
6.
Which condiment is always served with nasi lemak?
a)
Sambal
b)
Tomato sauce
c)
Peanut sauce
d)
Sweet chili sauce
7.
Which seafood is often included in Char Kway Teow?
a)
Mussels
b)
Squid
c)
Prawns
d)
Crab
8.
What type of sugar is used to make the syrup for sago pudding?
a)
White sugar
b)
Brown sugar
c)
Palm sugar
d)
Cane sugar
9.
What is rendang cooked in until the meat is tender?
a)
Soy sauce
b)
Coconut milk
c)
Tamarind juice
d)
Fish stock
10.
What ingredient gives nasi lemak its name? ("lemak" means…)
a)
Creamy richness from coconut milk
b)
Fragrance from pandan
c)
Spice from chili
d)
Sweetness from palm sugar
11.
Which herb is commonly used to garnish laksa?
a)
Mint
b)
Basil
c)
Parsley
d)
Coriander
12.
What type of rice is used for nasi lemak?
a)
Jasmine rice
b)
Basmati rice
c)
Glutinous rice
d)
Long-grain rice
13.
Which dish is often considered Malaysia’s most popular street food?
a)
Char Kway Teow
b)
Satay
c)
Roti Canai
d)
Laksa
14.
What is usually served alongside nasi lemak besides sambal?
a)
Boiled egg, peanuts, anchovies, cucumber
b)
Fried tofu and bean sprouts
c)
Roti bread and curry
d)
Tempura vegetables
15.
What is the main texture of sago pudding?
a)
Crunchy
b)
Sticky and chewy
c)
Creamy and smooth
d)
Flaky
100 %
