https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F74%2FenTranslations:Malaysian cuisine/74/en - Revision history2026-09-12T00:00:07ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/74/en&diff=158280&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:57:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Whether grilled, [[cured fish|cured]], deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah's seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over [[Kota Kinabalu]] and other coastal towns like [[Sandakan]], [[Tawau]], [[Lahad Datu]] and [[Semporna]]. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: [[poaching (cooking)|poached]] patties handmade with fresh [[fish paste]]; deep-fried [[fish cake]]s wrapped in tofu skin sheets; and noodle soups with toppings like sliced [[fish fillet]], [[Fish ball|fish or prawn balls]], and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.</div>FuzzyBot