Malaysia
has many kinds of foods almost everywhere.
There are Malay, Chinese, Indian and more.
Eating out in Malaysia is a real gastronomic
adventure. There is such a great variety
of spicy Malay Food, a seemingly endless
variety of Chinese food, exotic cuisine
from North and South India as well as Nyonya
Food. Popular Malaysian dishes include satay,
nasi lemak, rendang, roti canai, murtabak,
laksa, chicken rice, and fried noodles.
Western cuisine is also easily available.
In addition, international fast food chains
operate in major towns side by side with
thousands of road side stalls and food bazaars.
Variety is the spice in Malaysian food.
The traditional culinary style has been
greatly influenced by the long-ago traders
from neighboring countries, such as Indonesia,
India, the Middle East, and China. Malaysian
food is often described as spicy and flavorful
as it utilizes a melting pot of spices
and herbs
Malay Food
Ikan
Bakar
Ikan
Bakar" is Malaccan Malay
famous dish which it literally
means grilled fish. The fish
is either wrapped in banana
leaves or nothing at all
and then grill it under amber
coals. Eat with grounded
chili paste or squeeze lime
over it!
Nasi
Lemak
Nasi
or rice is cooked in coconut
milk and served with anchovies
in chili sauce, a few
slices
of cucumber and a sliced, boiled
egg. One of the famous
foods
in Malaysia. It can be served
anytime.
Pulut
Lepa
Made
of glutinous rice and fish,
this snack food is prepared
over a barbecue. Boiled
fish meat is mixed with
sliced onions, and dried
chilies and coconut. The
mixture is cooked until
it is dry. This is then
used as a filling for the
glutinous rice rolls.Wrappings
of banana leaf cover the
food before it is cooked
over the fire.
Lekor
A
popular and the most visible
fried snack in Malaysian,
the keropok is made of
fish meat, ground to a
paste, and mixed with sago.
Coming in two main different
forms, the long chewy ones
are called 'lekor', while
the thin, crispy ones are
called 'keping'. Keropok
is best eaten hot with
its special chili dip or
sauce.
Ayam
Goreng
This
is a popular chicken dish.
Simply meaning fried chicken,
this dish is prepared by
first marinating the chicken
with various spices like
turmeric and curry powder.
It is then deep fried in
hot oil and served.
Sata
A
savory dish, the sata is
cooked wrapped in a banana
leaf over a low-fire barbecue.
Fish meat, shallots, and
ginger are pounded to a
paste. This paste is then
wrapped in banana leaf
before it is cooked.
Nasi
Dagang
The
dish is made by cooking
rice and glutinous rice
together, coconut cream
is added once it is cooked.
Nasi Dagang is eaten with
its own specially made
side dishes of tuna, fish
curry and a light vegetable
pickle such as carrot,
cucumber and etc.
Ketupat
Sotong
A
popular tea-time dish,
it features squids stuffed
with glutinous rice, bathed
in a sea of cooked thick
coconut milk. The stuffing
is first soaked in coconut
milk for an hour and a
half before it is stuffed
into the squids. Little
skewers of coconut leaf
rib holds the stuffing
in place.
Laksa
A
delightful yet simple dish,
the laksam is akin to the
western pasta dish. Like
the latter, it has both
the flour dough and the
gravy that goes with it.
However, unlike the pasta,
laksam is made using both
wheat and rice flours,
and the dough is steamed
instead of boiled. Laksam's
gravy is made of fish meat,
which is boiled, pureed,
and later mixed with coconut
milk.
Satay
Satay
is another popular Malay
dish. Pieces of marinated
chicken or beef are skewered
and cooked over a charcoal
fire where they are periodically
brushed over with oil.
The skewered meat is then
served hot, accompanied
by a special peanut sauce.
Akak
Cooked
in a mold over a fire, there
are two versions of this finger
food. One is sweet (akak manis)
and the other is savory (akak
berlauk). The former has a generous
dose of sugar as an ingredient
while the latter has a filling
of cooked beef.
Rendang
A
meat dish that is prepared with
coconut milk, chilies, onions
and other condiments. Eaten
with rice, the tasty tender
meat is a delectable dish, a
must at most Malay functions.
Chinese Food
Chinese
Dim Sum
The
Dim Sum has more than 30
items and includes delights
such as the baked egg custard,
pan-fried carrot cake,
baked cake with sausages
and turkey ham, steamed
seafood dumplings with
shark's fin, steamed soft
noodles with shrimps, steamed
crabsticks stuffed with
fish paste, deep-fried
dumplings with salted eggs
and red bean paste, and
very promising-sounding
steamed fresh super prawn
dumplings.
Moon
Cakes
It
is a firm belief that mooncakes
are a must during the Mid Autumn
or Mooncake festival. The mooncakes
are made of six delicious fillings
- red bean paste, red bean paste
with single egg yolk, lotus
seed paste, lotus seed paste
with single egg yolk, lotus
seed paste with double egg yolks
and white lotus with single
egg yolk. Some mooncakes are
also HALAL for the Malays who
are not allowed to take pork.
Mushrooms
Freshly cooked mushroom dishes
include the mouthwatering
grilled shitake mushrooms
with chrysterium and special
sauce, teapot soup with
pine mushrooms, and the
succulent grilled shimeji
mushrooms.
Soup
Select
from a range of all time
favorite Chinese culinary
like soups, seafood, poultry,
and vegetable dishes. This
set of dish promises to
trill connoisseurs of Chinese
cuisine.
Indian
Foods
Chapatis
As
well as rice, a number
of different styles of
unleavened, wheat-flour
bread are eaten with Indian
cuisine. Chutneys, pickles,
and relishes are always
served to complement and
balance the main dishes.
Pasembor
Indian
salad made with shredded
cucumber and turnip, bean
sprouts, fried bean curd,
tapioca and prawn fritters,
hard boiled eggs, and potatoes
topped with spicy deep
fried crab, and other seafood.
A spicy, nutty sauce is
ladled over this.
Hot
Mutton Curry
Mutton
is one of the popular
meats among
Malaysian Indians. Beef is
not generally eaten for
religious
reasons.
Chicken
Curry
Chicken
curry is one accompaniment
for roti canai, rice, and
chappati.
Tandoori
Chicken Kebab
Chicken
is highly regarded in India
and often served at special
occasions. Shop-bought
tandoori and vindaloo pastes
can be kept tightly closed
in the refrigerator for
several months.
Dhal
Dhal
is served with chappati.
Tomatoes, lady fingers,
and drumsticks may be added
for more variety. For a
tastier dhal, add a little
mutton when cooking dhal.
Saffron
Chicken Pullao
In
a pan with a heavy base, stir
rice in half ghee until the
grains are well coated. Add
saffron and spices and pour
in 3 cups cold water. Cover
and bring to boil, then reduce
heat to lowest point and cook
without removing the lid for
20 minutes. Let the dish sit
for 5 minutes before serving.
Pappadum
Rolls
Pappadums
are made from lentil flour and
are sometimes flavored with
whole cumin seeds. These flat,
thin breads are almost always
made in factories by skilled
workers and are sold all over
the world in small, plastic
wrapped packets containing about
30 pappadums.
Baba Nyonya
Food
Nyonya
Fried Rice
Unlike
other fried rice, the Nyonya
Fried Rice is cooked with
chopped dried shrimp, sliced
mushrooms, hot pepper-soy
sauce, chili powder, and
shredded lettuce.
Bubur cha-cha
One
of the most popular Malaysian
desserts is the bubur cha
cha. It is cooked with
yam, sweet potato, sago,
pandan leaves, coconut
milk, and block sugar.
Crabmeat
This
dish is cooked in coconut
milk, which makes the gravy
mixture thick and sumptuous,
and not forgetting the
must have spices.
Udang
Lemak Nenas
A
popular dish, Udang Lemak
Nenas
is a mild prawn curry cooked
with fresh pineapple cubes,
coconut milk, and spices that
include coriander, star
anise,
and turmeric.
Onde-onde
Basically
glutinous rice balls
rolled in freshly grated
coconut, this is a dessert
that is delicious yet
fun to eat. At bite size,
these balls are made
by sealing a lump of
chopped palm sugar (gula
melaka) into a dessert
spoonful of glutinous
rice dough and then rolled
into a ball. The fun
comes when one savors
the delicious feeling
of oozing gula melaka
syrup as you bite through
the dough.
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Nasi
or rice is cooked in coconut
milk and served with anchovies
in chili sauce, a few
slices
of cucumber and a sliced, boiled
egg. One of the famous
foods
in Malaysia. It can be served
anytime.
Made
of glutinous rice and fish,
this snack food is prepared
over a barbecue. Boiled
fish meat is mixed with
sliced onions, and dried
chilies and coconut. The
mixture is cooked until
it is dry. This is then
used as a filling for the
glutinous rice rolls.Wrappings
of banana leaf cover the
food before it is cooked
over the fire.
A
popular and the most visible
fried snack in Malaysian,
the keropok is made of
fish meat, ground to a
paste, and mixed with sago.
Coming in two main different
forms, the long chewy ones
are called 'lekor', while
the thin, crispy ones are
called 'keping'. Keropok
is best eaten hot with
its special chili dip or
sauce.
This
is a popular chicken dish.
Simply meaning fried chicken,
this dish is prepared by
first marinating the chicken
with various spices like
turmeric and curry powder.
It is then deep fried in
hot oil and served.
A
savory dish, the sata is
cooked wrapped in a banana
leaf over a low-fire barbecue.
Fish meat, shallots, and
ginger are pounded to a
paste. This paste is then
wrapped in banana leaf
before it is cooked.
The
dish is made by cooking
rice and glutinous rice
together, coconut cream
is added once it is cooked.
Nasi Dagang is eaten with
its own specially made
side dishes of tuna, fish
curry and a light vegetable
pickle such as carrot,
cucumber and etc.
A
popular tea-time dish,
it features squids stuffed
with glutinous rice, bathed
in a sea of cooked thick
coconut milk. The stuffing
is first soaked in coconut
milk for an hour and a
half before it is stuffed
into the squids. Little
skewers of coconut leaf
rib holds the stuffing
in place.
A
delightful yet simple dish,
the laksam is akin to the
western pasta dish. Like
the latter, it has both
the flour dough and the
gravy that goes with it.
However, unlike the pasta,
laksam is made using both
wheat and rice flours,
and the dough is steamed
instead of boiled. Laksam's
gravy is made of fish meat,
which is boiled, pureed,
and later mixed with coconut
milk.
Satay
is another popular Malay
dish. Pieces of marinated
chicken or beef are skewered
and cooked over a charcoal
fire where they are periodically
brushed over with oil.
The skewered meat is then
served hot, accompanied
by a special peanut sauce.
Cooked
in a mold over a fire, there
are two versions of this finger
food. One is sweet (akak manis)
and the other is savory (akak
berlauk). The former has a generous
dose of sugar as an ingredient
while the latter has a filling
of cooked beef.
A
meat dish that is prepared with
coconut milk, chilies, onions
and other condiments. Eaten
with rice, the tasty tender
meat is a delectable dish, a
must at most Malay functions.
The
Dim Sum has more than 30
items and includes delights
such as the baked egg custard,
pan-fried carrot cake,
baked cake with sausages
and turkey ham, steamed
seafood dumplings with
shark's fin, steamed soft
noodles with shrimps, steamed
crabsticks stuffed with
fish paste, deep-fried
dumplings with salted eggs
and red bean paste, and
very promising-sounding
steamed fresh super prawn
dumplings.
It
is a firm belief that mooncakes
are a must during the Mid Autumn
or Mooncake festival. The mooncakes
are made of six delicious fillings
- red bean paste, red bean paste
with single egg yolk, lotus
seed paste, lotus seed paste
with single egg yolk, lotus
seed paste with double egg yolks
and white lotus with single
egg yolk. Some mooncakes are
also HALAL for the Malays who
are not allowed to take pork.
Freshly cooked mushroom dishes
include the mouthwatering
grilled shitake mushrooms
with chrysterium and special
sauce, teapot soup with
pine mushrooms, and the
succulent grilled shimeji
mushrooms.
Select
from a range of all time
favorite Chinese culinary
like soups, seafood, poultry,
and vegetable dishes. This
set of dish promises to
trill connoisseurs of Chinese
cuisine.
As
well as rice, a number
of different styles of
unleavened, wheat-flour
bread are eaten with Indian
cuisine. Chutneys, pickles,
and relishes are always
served to complement and
balance the main dishes.
Indian
salad made with shredded
cucumber and turnip, bean
sprouts, fried bean curd,
tapioca and prawn fritters,
hard boiled eggs, and potatoes
topped with spicy deep
fried crab, and other seafood.
A spicy, nutty sauce is
ladled over this.
Mutton
is one of the popular
meats among
Malaysian Indians. Beef is
not generally eaten for
religious
reasons. 
Chicken
curry is one accompaniment
for roti canai, rice, and
chappati.
Chicken
is highly regarded in India
and often served at special
occasions. Shop-bought
tandoori and vindaloo pastes
can be kept tightly closed
in the refrigerator for
several months.
Dhal
is served with chappati.
Tomatoes, lady fingers,
and drumsticks may be added
for more variety. For a
tastier dhal, add a little
mutton when cooking dhal.
In
a pan with a heavy base, stir
rice in half ghee until the
grains are well coated. Add
saffron and spices and pour
in 3 cups cold water. Cover
and bring to boil, then reduce
heat to lowest point and cook
without removing the lid for
20 minutes. Let the dish sit
for 5 minutes before serving.
Pappadums
are made from lentil flour and
are sometimes flavored with
whole cumin seeds. These flat,
thin breads are almost always
made in factories by skilled
workers and are sold all over
the world in small, plastic
wrapped packets containing about
30 pappadums.
Unlike
other fried rice, the Nyonya
Fried Rice is cooked with
chopped dried shrimp, sliced
mushrooms, hot pepper-soy
sauce, chili powder, and
shredded lettuce.
One
of the most popular Malaysian
desserts is the bubur cha
cha. It is cooked with
yam, sweet potato, sago,
pandan leaves, coconut
milk, and block sugar.
This
dish is cooked in coconut
milk, which makes the gravy
mixture thick and sumptuous,
and not forgetting the
must have spices.
A
popular dish, Udang Lemak
Nenas
is a mild prawn curry cooked
with fresh pineapple cubes,
coconut milk, and spices that
include coriander, star
anise,
and turmeric.
