MALAYSIAN FOOD
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.
TOP MALAYSIAN FOODS TO TRY
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Nasi Lemak is considered to be Malaysia’s national dish and is one of the most popular dishes to eat in the country.
The most common version of Nasi Lemak is rice cooked in coconut milk topped with spicy sambal/chili sauce, served with a boiled egg and wrapped in banana leaves. While considered classic comfort food, it's a showcase of flavors and textures, from the delicate coconut to the brash belacan, the tender bite of rice and the salty crunch of anchovies. It's often eaten as a breakfast food, but can be a snack at any time of the day.
The most common version of Nasi Lemak is rice cooked in coconut milk topped with spicy sambal/chili sauce, served with a boiled egg and wrapped in banana leaves. While considered classic comfort food, it's a showcase of flavors and textures, from the delicate coconut to the brash belacan, the tender bite of rice and the salty crunch of anchovies. It's often eaten as a breakfast food, but can be a snack at any time of the day.
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Satay is a popular dish from Indonesia, but is just as popular in Malaysia. Satay is grilled meat on skewers (chicken, beef, or pork), often served with a delicious peanut sauce.
Satay is all over the place in Malaysia, towering piles of skewers in hawker stalls that are tossed on the grill once you order. At first glance, satay appears to be nothing beyond slightly charred, skewered meat. But good satay is juicy and flavourful, especially when it has been fanned lovingly over a charcoal grill.
Satay is all over the place in Malaysia, towering piles of skewers in hawker stalls that are tossed on the grill once you order. At first glance, satay appears to be nothing beyond slightly charred, skewered meat. But good satay is juicy and flavourful, especially when it has been fanned lovingly over a charcoal grill.
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Laksa is a popular spicy noodle soup with Chinese and Malaysian influences. It’s made in different ways with slightly different ingredients depending on where you taste it. Some make it with fish and some with prawns.
One of the famous versions of Laksa is Asam Laksa, most commonly found in Penang. It is rice noodles served in sour tamarind broth peppered with mackerel and vegetable garnishing. It prompts a heat in the back of your mouth thanks to the spicy paste. This noodle has all combination of flavours: sour, spicy, sweet, salty, and umami. The thick broth made from local spices, tamarind, and fish flakes is divine.
One of the famous versions of Laksa is Asam Laksa, most commonly found in Penang. It is rice noodles served in sour tamarind broth peppered with mackerel and vegetable garnishing. It prompts a heat in the back of your mouth thanks to the spicy paste. This noodle has all combination of flavours: sour, spicy, sweet, salty, and umami. The thick broth made from local spices, tamarind, and fish flakes is divine.
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Ais kacang, literally meaning "bean ice", also commonly known as ABC, is a Malaysian dessert which is common in Malaysia, Singapore and Brunei.
A dessert that looks like a mountain of colourful shaved ice because that is exactly what it is. The colour comes from the sugar syrup, usually bright pink or blur to add a bit of pizzazz. At the bottom of the mountain are jelly, corn and red bean to help balance out the sweetness of the syrup and give the dessert a bit of a bite.
A dessert that looks like a mountain of colourful shaved ice because that is exactly what it is. The colour comes from the sugar syrup, usually bright pink or blur to add a bit of pizzazz. At the bottom of the mountain are jelly, corn and red bean to help balance out the sweetness of the syrup and give the dessert a bit of a bite.
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A dessert much like ice-kacang with the difference that instead of shaved ice, there is an abundance of coconut milk mixed with palm sugar syrup, topped with green rice jelly and other condiments. A creamy alternative to the ais kacang for those with sensitive teeth.
Cendol is commonly sold under the faded parasols of pushcart vendors parked at bustling intersections, under the rickety roofs of ramshackle restaurants, and at the many unfussy hawker centers around Malaysia, always providing an icy respite from the tropical heat.
Cendol is commonly sold under the faded parasols of pushcart vendors parked at bustling intersections, under the rickety roofs of ramshackle restaurants, and at the many unfussy hawker centers around Malaysia, always providing an icy respite from the tropical heat.
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This light and sweet pancake is traditionally filled with peanuts, sweetcorn and sugar. Now and then, you may find modern versions with chocolate sprinkles and cheese. It is mostly found among street vendors and is sweet in flavour.
The thickness of an Apam Balik can also be different. Some like it very thin and others not so much. Apam Balik is different on its own because when it's fully cooked, it's folded in half. Thus the name turnover or balik.
The thickness of an Apam Balik can also be different. Some like it very thin and others not so much. Apam Balik is different on its own because when it's fully cooked, it's folded in half. Thus the name turnover or balik.
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This light flatbread is a staple in the street-side mamak of Malaysia. A serving of roti canai is accompanied by three dipping sauces of varying levels of spiciness. Those who are not fond of chilli are advised to try this roti with an inoffensive bean dahl.
Available around the clock – mamak stalls often keep long hours until four or five o’clock in the morning, the comforting combination of roti canai and meat-based or lentil curry is one of the most popular dishes that can be enjoyed throughout the day
Available around the clock – mamak stalls often keep long hours until four or five o’clock in the morning, the comforting combination of roti canai and meat-based or lentil curry is one of the most popular dishes that can be enjoyed throughout the day
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Rendang is usually prepared for major ceremonial occasions, such as a wedding feast or Hari Raya.
Large amounts of meat (usually beef) are slowly braised in coconut milk and various spices. It is ready to eat once the liquid evaporates and the meat becomes tender and incredibly flavorful. Hours of bubbling turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. And along the way, the coconut milk deepens into a nutty, buttery sweetness. The taste of Rendang definitely slows the world down.
Large amounts of meat (usually beef) are slowly braised in coconut milk and various spices. It is ready to eat once the liquid evaporates and the meat becomes tender and incredibly flavorful. Hours of bubbling turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. And along the way, the coconut milk deepens into a nutty, buttery sweetness. The taste of Rendang definitely slows the world down.