food presentation in malay

Dive Into Malaysia

Most Famous Malaysian Food: An Introduction To Malaysian Food And Eating In Malaysia

There is no better country in the world for eating. Malaysia has such an interesting mix of cultures which comes out in their food for some truly beautiful eating options!

The cuisines in Malaysia are those of its three main cultural groups – Malay, Chinese and Indian – but it’s also a fusion and adaption of these foods to suit the local environment. Add in colonial influences and Thailand and Indonesia right next door, and there is a huge range of food and flavours in Malaysia traditional food.

I absolutely love eating in Malaysia. It’s easy to find something I want to eat and for great prices too. Of course, when you first come to Malaysia, it can be a little overwhelming.

The dish names can all be unfamiliar, so it can be hard to know what you’ll get when you’re ordering local food in Malaysia. But you don’t need to worry because no matter what Malaysia food items you order, it’s probably going to be good.

While you can always just point at what other people are eating that looks good, you’ll have a much tastier experience in Malaysia if you understand what the local Malaysian food is. This way you can order the dishes that most appeal to your palate.

Below, I help you with this! Consider this article about Malaysian traditional food to be your food bible when travelling in Malaysia. Bookmark it and keep coming back so you’ll always know what you can order. You’ll be able to find items on this list of most famous Malaysian food in the majority of restaurants.

I also discuss some of Malaysia’s most popular drinks and the places where you can eat in Malaysia and much more.

By the end of this article, you’ll feel completely comfortable about ordering and eating traditional food in Malaysia which will lead to the most delicious trip possible! This is the best Malaysian food blog for discovering everything there is to know about the most popular Malaysian food.

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What Is The Traditional Food Of Malaysia?

The traditional food Malaysia offers is a blend of the different cultures that have left their mark on the country. The most famous food in Malaysia has been shaped by the Chinese, Indian, Malay and European influences that have existed here.

Malaysian local food is characterised by the variety of herbs, spices and ingredients that make the dishes flavourful, aromatic and colourful. Ingredients like coconut milk, chilli, tamarind and lemongrass provide the famous Malaysia food with their unique flavor and aroma.

The food is typically prepared using cooking techniques such as stir-frying, grilling, boiling and steaming. Rice is very common and often served with meals.

Typical Malaysian food is known for its rich and diverse flavors. The most popular food in Malaysia is often a combination of sweet, sour and spicy (but note that it is not hard to avoid spicy Malaysian food if that’s your preference).

The use of fresh ingredients is also an essential aspect of the country’s food culture. Malaysians are serious about their food and the best food in Malaysia will use fresh ingredients.

If you are wondering is Malaysian food healthy, it commonly is. The fresh ingredients and spices lead to healthy Malaysian food. In fact, I eat far more vegetables in Malaysia than I do at home simply because they are prepared so well with other flavours which make them delicious.

Malaysia is proud of its food and cuisines and it’s very easy to have delicious Malaysian food experiences.

Types Of Malaysian Food

Here’s a list of the main cuisines you’ll find in Malaysia.

• Malay Cuisine – This is the traditional food of the Malay community in Malaysia. It is characterised by the use of herbs, spices and coconut milk. Some popular Malay dishes include nasi lemak, rendang and satay.
• Chinese Cuisine – This is the traditional food of the Chinese community in Malaysia. It is characterised by the use of ingredients such as soy sauce, ginger and garlic. Some popular Chinese dishes include hokkien mee and char kuey teow.
• Indian Cuisine – This is the traditional food of the Indian community in Malaysia. It is characterised by the use of spices such as cumin, coriander and turmeric. Some popular Indian dishes include roti canai, tandoori chicken and biryani.
• Peranakan Cuisine – This is the traditional food of the Peranakan community in Malaysia. It is a fusion of Malay and Chinese influences. Some popular Peranakan dishes include laksa, otak-otak and ayam buah keluak.
• Western Cuisine – Western food has become increasingly popular in Malaysia in recent years. Some popular Western dishes include burgers, pizzas and pastas.

There is a fabulous street food culture in Malaysia and you can get some very cheap Malaysian food this way that’s also very good. This can come from any of the above cuisines with dishes such as mee goreng, nasi goreng and nasi kandar being very popular.

Halal Malaysian Food

About 63% of Malaysians follow Islam so there is plenty of Malaysian Halal food.

Halal simply means lawful or permitted in Arabic and generally means what is allowed under Islamic law. Halal food simply means that it has been prepared in accordance with Islamic dietary laws.

When it comes to meat, the animals must be slaughtered in a certain way for it to be considered Halal. Additionally, the meat from many animals is considered not Halal no matter how it is slaughtered. The main one of note is pork, so you will not find pork products in a Halal (or Malay) restaurant.

Vegan food is generally always allowed. With dairy and eggs, there are some rules, although these vary depending on how Islamic law is interpreted.

Alcohol is also strictly prohibited. Any food that has been prepared with food that aren’t Halal is also prohibited.

This is a very simplified and generalised definition of Halal food.

It does affect food in Malaysia in general. Like, you probably won’t find bacon or any pork products in your breakfast buffet at your hotel. There is a general lack of alcohol around compared to many other countries. If you want a beer with your dinner, your best option is to try a Chinese restaurant.

Vegan And Vegetarian Malaysian Food

I was vegetarian when I lived in Malaysia and I never found it a problem at all. There are plenty of vegeterian options… HOWEVER, if you are very strict about it, it can be tricky. I ignored the fact that fish sauces are often used in dishes and meat had probably been prepared in the same dishes and pans.

If you are looking for Malaysian vegan food, it can be trickier again as eggs are often used. The upside is that dairy in food is not common.

If you want to be sure you avoid any meat or animal products, Indian restaurants are your best bet so head to the closest Little India. Many Hindus are vegetarian so you are more likely to find this option among this cuisine.

There are more and more vegetarian and vegan restaurants opening up in Malaysia.

What Is Malaysian Food Like?

Like stated previously, Malaysian food is a blend of different cultural influences including Malay, Chinese, Indian and Peranakan. This leads to a diverse cuisine with its own unique blend of flavours, spices and textures. It’s also an inclusive cuisine catering to many different dietary requirements thanks to the religions and preferences of its people.

The famous food of Malaysia is known for its bold flavours and tastes. There can be so many different options, flavours and experiences that it is somewhat hard to generalise about food traditional in Malaysia.

You can have nasi lemak which is a fragrant rice dish cooked in coconut milk and served with anchovies, peanuts and a spicy chilli paste. Or try satay which is grilled meat skewers served with a peanut dipping sauce. Or a delicious laksa which is a spicy noodle soup.

And don’t forget rendang which is a slow-cooked meat dish with a rich and spicy sauce.

Why Malaysian Food Is The Best

I may be completely biased, but authentic Malaysian food is the best in the world 🙂 I love Malaysian food.

I love Chinese, Indian and Malay cuisines all individually and when you bring them together in Malaysia, magic truly seems to happen. It’s also so much fun eating in Malaysia from the hawker centres to restaurants in shopping centres, there’s always something new to try and experience.

Malaysians themselves love good food and take pride in producing delicious food in Malaysia. This vibrant food culture is also part of what makes Malaysian food so brilliant. It’s always striving to be amazing.

It’s accessible, it’s diverse, it’s inclusive and it’s generally quite healthy. Add in the fact that it’s very affordable and I can’t think of a country in the world that is such a great place to eat.

Not convinced? Go to Malaysia. Eat everything in sight. See if you don’t feel the same 🙂

What Food Is Malaysia Famous For?

Malaysian famous food includes mee goreng (fried noodles), nasi goreng (fried rice), nasi lemak, laksa, rendang, char kuey teow, roti canai, ice kacang and so much more.

Below, there is our full Malaysian food list of Malaysia most famous food. Read through it, absorb it, bookmark this and come back to it when you’re visiting Malaysia for your top Malaysian food choices.

If you are used to eating Malaysian, Indian or Chinese food at home, you’ve probably come across some of these dishes before.

Want Help Having An Awesome Food Experience in KL?

Join a Simply Enak (aka delicious) Food Tour!

There are three different options depending on whether you want to concentrate on street food, nightlife or off the beaten track places.

No matter what you pick, you’ll taste a range of fabulous local food and drinks while learning the history and culture of Kuala Lumpur.

There’s no better way to discover this great city.

Make sure you use the coupon code DIVE30 for RM30 off your tour.

Click here for all your option s .

Some Useful Malaysian Food Names

Here are some useful words which will help you decode names of Malaysian food. While english is widely spoken in Malaysia, menus are often in Malay and knowing some of the main words of Malaysia local food is very helpful.

At the very least, you’ll know if you’re ordering rice or noodles 🙂

• Nasi – rice
• Ayam – chicken
• Ikan – fish
• Sayur – vegetables
• Kari – curry
• Mee – noodles
• Tomat – tomato
• Telur – egg
• Udang – prawns/shrimp
• Sambal – chilli paste/sauce
• Kentang – potato
• Roti – bread
• Daging – meat
• Pisang – banana
• Buah-buahan – fruits
• Kacang – beans/peanuts
• Nenas – pineapple
• Kerang – clams/mussels
• Ketupat – rice cake
• Goreng – fried

Top 21 Most Famous Malaysian Food (Malaysian Food Pictures And Names

Here is our top list of Malaysian food. See how many of these dishes you can try on your trip! There are also plenty of images of Malaysian food in this list so you can get a better idea of what you can expect.

However, note that these dishes can vary based on where you go. For example, I have had countless mee gorengs over the years. Yet, they can taste and look quite different. So you may find the Malaysia famous food that you order looks a little different to what is shown below.

If you are wondering, is Malaysian food spicy ?, the answer is sometimes. I have tried to note below when the dish may be spicy. However, these things are not always consistent. It can definitely be tricky at times when my kids were little and randomly, a dish would be spicy when it hadn’t been before.

Generally, I don’t find the food to be that spicy (although I am someone who loves Malaysian spicy food so I may not be as sensitive to it as someone who can’t stand spice). But there are often mild amounts of spice in the food.

If you are troubled by spice, it’s best to ask. However, restaurant workers aren’t always able to communicate that well in English so sometimes you have to cross your fingers 😀 Overall, you definitely won’t go hungry if you hate spice though so don’t worry.

Roti canai is a popular dish which is considered a Malaysian national food. It definitely should be on your list of must try Malaysian food. It’s most often eaten for breakfast but it can be a snack throughout the day.

It originates from southern India. The roti is a textured flatbread made from ghee and flour. It’s fun to watch them make it if you get the chance – which is usually not hard to find. You can watch the chef prepare the dough by kneading, flattening, oiling and folding it. It’s tossed around until its paper thin and cooked in a frying pan.

The best roti will be flaky on the outside and smooth in the inside. I have found roti to be so much more delicious in Malaysia than at home in Australia in an Indian restaurant. It’s not comparable.

Roti canai is this roti served with a side curry dip. This side can vary from dahl curry to a more sambal tasting curry to a very liquid curry and it can be spicy. Since it’s a side, you can eat as much or as little of it as you want.

Outside of Malaysia, we’ll eat this as a starter at Malaysian restaurants. In Malaysia, we love it for breakfast.

While I definitely recommend you try to buy this from a roti vendor or local restaurant, it’s also often available at hotel breakfast buffets so you really have no excuse not to give it a go 🙂

If there was only allowed to be one national food of Malaysia, I feel it would be nasi lemak! Malaysian food is epitomised in this dish.

Translated directly, it means fat rice! It’s a dish of coconut rice and usually sambal, fried anchovies, peanuts, cucumber, boiled egg and (often) rendang, although this can vary a little.

When you first have it, nasi lemak can feel like a strange dish of random things served with rice. However, I promise you that it won’t seem so random once you try it. Everything is there for a reason and the combination of flavours is delicious.

Everything is usually served around the rice so you can mix it as you see fit. It also means this dish still works even if you don’t like one of the ingredients.

Like roti canai, nasi lemak is usually eaten at breakfast, although you can have it at any time of day. It’s also often available in hotel buffets where you can make it yourself with the ingredients you like best.

What I like about nasi lemak as well is that you generally know what you’re going to get. While the sambal and rendang parts can vary, these are only small parts of the dish so I know I will like at least most of it and won’t get a total surprise when I order it. For this reason, I usually order nasi lemak on flights when I want to be sure I’ll enjoy my meal. It’s rare it’s not an option.

Also considered a Malaysia national food, you won’t want to miss eating some authentic Malaysian food Satay. Originating in Indonesia, Malaysia has made this dish its own.

Satay is basically meat kebabs – so meat on sticks – seasoned and grilled over charcoal. Many different meats can be used, and you usually specify which one you want. It can also be prawns, vegetables or tofu, but most commonly, it’s chicken.

The seasoning can vary, but it’s always delicious. This can also be the delicious peanut sauce known as satay in countries like Australia.

We found this a great standard dish when our kids were younger and they wanted simpler flavours. We have not had one that is spicy.

It’s a common option in hawker centres and night markets.

Mee goreng is one of my favourite meals in the world and is a standard Malay dish. I never know exactly how it will taste, but I’ve never had a bad experience. It’s believed to have been derived from chow mein which came to Malaysia with Chinese immigrants. Today, it’s a dish that’s a fusion of Malaysian cultures.

While the name simply means fried noodles, there’s a lot more than this in this dish.

It’s usually made with yellow egg noodles (from Chinese food), spices (from Indian food) and sweetness added for Malay tastes. It usually has a small amount of vegetables and you can pick meat to add (or go without). It’s quite common to have some shrimp in this as well. It’s a very popular Malaysia best food.

I will say with this item that the quality can vary a lot depending on how much you pay. You can easily get mee goreng for super cheap and the Malaysian food cost will only be a few ringgit.

HOWEVER, this does affect the quality with usually less vegetables and meat added which can make the dish a bit plain and boring. However, if you want to save money, this dish can help you do it.

It’s usually only mildly spicy.

Nasi Goreng

Nasi goreng means fried rice, and it is somewhat the rice equivalent of mee goreng.

It’s usually rice stir-fried with garlic, chilli, lime, fried egg, sometimes tamarind and usually some chicken or prawns.

It’s often eaten for breakfast but you can have it any time of day.

Usually, this dish is not spicy and it was another go-to item for our kids when they were young.

There are various types of laksa, but the main one is curry laksa (known as curry mee in Penang).

This is also considered a national dish and deserves to be in any Malaysia top 10 food list. It’s from the Peranakan culture.

It’s basically a noodle soup cooked with thick noodles or rice vermicelli. The soup is rich and spicy with curry flavours, coconut milk and other ingredients like garlic, shallots and lemongrass. Items like tofu, meat, hard-boiled eggs, shrimp and bean sprouts may be added.

It can sound a bit strange (like many Malaysian staple food options can!), but it works together beautifully to create a thick, rich and creamy sauce-and-noodle experience.

In Penang, there is a specialty laksa, asam laksa, which should also be on your list of food to try in Malaysia. Asam laksa is heavy in tamarind (which is what asam means) and has flakey fish. It’s generally quite spicy and sour and is a different taste sensation to a curry laksa as described above.

Another Malaysian culture food that is quite famous, rendang is a traditional meat dish that originated in Sumatra in Indonesia and is believed to have been influenced by north Indian curries.

Meat (usually beef) is slowly cooked for hours in coconut milk and spices like turmeric, ginger, chilli, lemongrass and more. It’s ready when the meat is very tender and the liquid evaporates.

It started as a ceremonial dish for special occasions like Eid and weddings, but today, it is eaten at any time.

It’s one of my favourite Malaysia food. The spice level can vary dramatically so be careful if you hate spicy food.

Translating to burned fish (don’t let this turn you off!), ikan bakar can refer to various kinds of grilled fish. In fact, most kinds of fish and seafood (including squid and shrimp) can be made into this dish.

It’s basically fish that has been seasoned with a sambal, turmeric and chilli marinade and wrapped in a banana leaf so it doesn’t break. It’s then grilled over charcoal.

This dish is also popular in Indonesia, but the spices used differ between the nations. In Malaysia, there tends to be more use of chilli and turmeric leading to a spicier and more yellow-coloured dish. This can be spicy.

Sambal Udang

If you love chilli and prawns, this is the best Malaysian street food for you!

This is a Peranakan dish that includes a sambal, so chilli paste, that’s also mixed with prawn paste and tamarind juice. It’s quite tangy and spicy.

The prawns are then simmered in this sauce.

This is a dish I absolutely love. I do find it a little rich though, so I think it’s best to have this when you have someone to share it with.

Another local food Malaysia to try is ketupat. It’s basically a rice dumpling and is a side dish rather than a main meal.

Palm leaves are woven together to form a little pouch. Rice is packed inside and then cooked. As it cooks, the rice expands creating a little bundle of rice that you can dip into your curry or other dish.

I find it fun to eat, and the kids enjoy it too. It adds a bit of a novelty to eating so give it a go 🙂

For a mee goreng with a twist, try a mee rebus! It’s a noodle soup dish that originates in Indonesia

It’s made from yellow noodles with a potato, curry-like gravy with lemongrass, ginger and other spices and has a spicy and mildly sweet taste. It can also have tomato as a base ingredient in the sauce.

Many ingredients can be added like shrimp, mutton, anchovies, tanchu (fermented yellow soybeans), shallots, lime and boiled eggs.

Chicken Curry Kapitan

This curry dish has a story associated with the name. Kapitan was the title of Chinese or Indian leaders in Penang. The story goes that a Kapitan asked his chef what was for dinner and the reply was “chicken curry, Kapitan!”. It became this dish.

It’s a Peranakan dish which has quite a tangy flavour thanks to the ingredients of tamarind juice, shrimp paste and turmeric root.

Hokkien Mee 

Hokkien mee is popular in Malaysia, Singapore and Indonesia with different places having their own variation.

Kuala Lumpur hokkien mee (also called hokkien char mee) is a stir-fried dish with thick egg and rice noodles and a thick dark sauce. It also can be garnished with prawns, chicken, pork, pork ribs, spring onion and more.

Penang hokkien mee (often called hokkien prawn mee outside of Penang) is a noodle soup dish with egg noodles and rice vermicelli. The rich broth is flavoured with shrimp stock and can include prawns, hard boiled eggs, bean sprouts and sambal.

Char Kuey Teow

Definitely one of the top 10 Malaysian food that is most famous, char kuey teow is a Chinese noodle dish from Penang.

Made with flat rice noodles, they are stir-fried in pork fat, soy sauce, chilli, cockles, bean sprouts and more. Often prawn in included and it’s possible to get Halal versions.

High heat is used, and it’s best eaten at one of Penang’s street food stalls.

Char Hor Fun

Char hor fun (also called wat tan hor) has many varieties. The most popular in Malaysia is in Penang where it’s all about moist, fat noodles in a gravy-like sauce.

It’s generally cooked with pork, prawns, vermicelli and some greens, but it can also include shredded chicken and egg. Chillies or sambal can be served on the side.

This is one of my favourite noodle dishes as I love how moist it can be.

Hainanese Chicken Rice

Not surprisingly, this dish originated in Hainan, China. Of course, it had been modified for Malaysian tastes. It’s basically chicken and rice boiled in stock with the chicken served on top of the rice.

There is often a side sauce of ginger, garlic and chilli.

Nasi Kandar

Nasi kandar is very popular in Penang thanks to all its diverse options. It’s basically a Tamil Muslim dish served with rice that has been infused with herbs and spices from a special container.

The rice is then served topped with meat and vegetables and usually a thick, spicy sauce, but often you can choose exactly what goes on top.

Options are fried chicken, beef, lamb, fried prawns as well as vegetarian dishes using items like okra and eggplant.

It’s usual to add multiple toppings and then mix it all together. It’s often served buffet style where you help yourself.

We used to eat this for lunch most days when we lived in Penang. I was vegetarian then, and I found many tasty options. Look out for nasi kandar eateries when you are in Malaysia to try this.

Nasi Biryani

This dish travelled with Indian migrants, and Malaysia made it its own.

It’s a spicy rice dish which can be made with many different meats such as chicken, lamb, beef or prawn. Many spices are added for lots of flavour like garlic, nutmeg, cinnamon, ginger, cardamom, pepper and more.

Murtabak is basically a pan-fried pancake stuffed with things like minced meat and onions with a spicy side sauce. It originates in Arabia but is a popular street food in Malaysia.

The pancake contains flour, ghee, water and oil. The stuffing is usually minced chicken or beef combined with onion, garlic and egg. It may be topped with cucumber or other garnishes.

It’s cut into squares which makes it the perfect food to eat while exploring.

Goreng Pisang

If you feel like a sweet snack, consider goreng pisang. Simply meaning fried banana, it’s made by deep frying banana pieces in a crispy batter.

The batter is made from cornstarch and cold water and coats the banana before frying. The deep frying caramelises the natural sugars in the banana to make it even sweeter than if you eat the banana raw.

It’s a great little snack that you can find in street stalls as you are exploring.

Ais Kacang/Ice Kacang

My youngest child’s favourite dessert in the world, ais kacang is the Malaysian best food for dessert or when you want to cool down and have a refreshing snack during the day. It can also be called Ais Batu Campur or ABC.

Made from shaved ice, red beans and many other items, it’s perfect for the climate. The ingredients can sound weird together, but somehow it works perfectly.

What exactly will be included varies based on the place. Common additional ingredients included condensed milk, coloured syrups, creamed corn, peanuts, ice cream and grass or fruit jellies.

The shaved ice is the main ingredient and it really hits the spot.

Depending on the place, it can look quite spectacular and Instagram-worthy.

Most Famous Malaysian Drinks

While you can find plenty of the drinks you are used to from home, there are also some famous Malaysian drinks which are worth trying while you are in Malaysia.

The Malaysian national drink, teh tarik is a sweet, hot black tea drink made with condensed milk and sometimes evaporated milk.

It translates to “pulled tea” because the drink is made by “pulling” the tea back and forth between two cups.

There’s quite an art to pulling the tea. The technique used and the distance it is pulled can affect the taste and temperature. It’s fun to watch if you get the opportunity. Try it yourself 🙂

I’m not much of a tea drinker, but the extra sweetness of teh tarik is very nice.

(Ipoh) White Coffee

Malaysian style black coffee is made by roasting coffee beans with sugar, margarine and wheat. The difference with “white” coffee is that the coffee beans are only roasted with margarine which makes the coffee less dark.

An Ipoh white coffee is served with condensed milk. It makes the coffee more creamy and sweet.

Sirap Bandung

Sirap Bandung is a popular local drink made from either evaporated or condensed milk and flavoured with rose syrup. This gives it its pink colour and nice smell. It’s especially popular at Ramadan.

It’s too sweet for me, but my kids think it is the best drink ever. It’s a great reward after a day of sightseeing.

Fresh Juice

While not a Malaysian drink specifically, definitely drink some fresh juices in Malaysia.

These are not hard to find, are affordable and delicious. So a total win! It’s the perfect way to be refreshed in the heat with some vitamins as well.

Note that sugar may be added unless you ask otherwise.

How To Learn More About Food In Malaysia

The best way to learn so much more about Malaysian food while also learning about the culture and history of Malaysia is to join a food tour.

You basically wander around a part of Kuala Lumpur or Penang while eating and drinking traditional foods with a guide who takes you to some of the attractions and helps you understand so much more about these places.

We have absolutely loved taking food tours in Malaysia. In fact, many of these photos in this article come from food tours. You can meet local vendors and taste just so much. Even if you think you already know a lot about Malaysian food, you’ll discover so much more.

And if you are new to Malaysia, this is a great way to get confidence to try new food and new places for the duration of your trip.

You can read more about your food tour options in this article OR you can sign up right now for the tour that’s best for you here . Make sure you use the discount code DIVE30 to get RM30 off your tour!

Eating In Malaysia

There are so many places to eat in Malaysia. You will definitely not struggle to find somewhere selling food, although it can be a bit overwhelming to start with. If you want to ease in to the experience, shopping centres can be a good starting point with plenty of great eating options with easy to understand menus.

Hawker Centres

Hawker centres are my favourite places in Malaysia and where I recommend you eat if you can. These are like Malaysian food courts. They consist of many plastic chairs and tables where you can sit and eat surrounded by little food stands.

You simply order what you want from the food stands and tell them where you are sitting. They’ll bring the food over when it’s done, and you’ll usually pay at this point.

There are separate drinks stalls. Sometimes, people will roam that you can buy drinks from and sometimes, you will need to go to this stall.

It’s easy to order food from lots of different stalls making it a great way to try lots of dishes.

Other Eating Information

There are many other ways to access food from local restaurants to vendors running small stalls at the side of the road. You’ll find something!

There are also big supermarkets and many convenience stores.

The first time I visited Malaysia many, many years ago, I worried about how I would eat the food as I didn’t know how to use chopsticks then. However, I needn’t have worried.

The most common utensils you’ll see are dessert spoons and forks. Chopsticks are often available as well and may be the primary implement in Chinese restaurants. However, getting a fork and spoon is not a problem.

Malaysian Food Price

Food prices vary tremendously. The sky is the limit, but you can also get something for a few ringgit as well.

On our most recent trip, a standard noodle dish at a touristy hawker centre was around RM10.

Super cheap rice and noodle dishes can lack vegetables and meat and be quite plain. So pay a little more if you can for a much better taste sensation.

Final Words

I hope you have found this guide to the best food Malaysia offers useful and it helps you try new things when you are in Malaysia.

There is so much Malaysia delicious food that eating is likely to be a highlight of your trip – as long as you step out of your comfort zone and embrace all the new things to try.

I recommend you bookmark this Malaysian food blogs on your phone so you can reference it as you travel. See how many different dishes here you can try!

Eat everything you can and have a great time!

Want to learn more about eating in Malaysia? Read our guide to taking a Kuala Lumpur food tour here and a Penang food tour here . You can also find all our guides to help you plan your trip here.

Planning a trip to Malaysia? Have any questions?  Join our Malaysia Travel Planning Facebook group here now!  It’s the perfect place to ask any questions and to be inspired!

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By Sharon Gourlay

Sharon is a certified Malaysia travel expert and can't get enough of travelling and talking about Malaysia since she first visited 21 years ago. She travels around Malaysia multiple times a year both alone and with her kids. She used to call Penang home and especially loves this food paradise. Sharon also has a Bachelor of Arts in Asian Studies, a Certificate III in International Travel Sales and has been certified by Tourism Malaysia as a Malaysia Travel Expert. Through this site, she'll help you have the perfect trip to this amazing destination.

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Profile of Malay Cooking and Culture

Malay food is strong, spicy and aromatic, combining the rich tastes of the many herbs and spices commonly found in Southeast Asia . It is one of three major cuisines in Malaysia, and together with Chinese and Indian food, continually delight visitors to the country with its incredible variety and flavors.

The Malays' qualities inform their cooking. Food preparation can be a communal affair among the Malays and it is not uncommon during major festivals or events to see neighbors in a kampong, or village gathered around a big pot stirring up beef rendang or chicken curry.

Malay food is often eaten with the hands. No implements are needed. Diners simply scoop mouthfuls of rice mixed with curry, vegetables or meat onto their palms and then ladle this into their mouths with the back of their thumbs. It is an art to keep the rice from escaping through the fingers but, with some practice, it can be mastered.

Rice is the staple in a Malay meal. And just as in many other Southeast Asian countries, it is usually eaten together with meat and vegetable dishes, curries and condiments like the Malay sambal sauce . During a typical Malay lunch or dinner, these dishes are placed in the center of the table to be shared by all the diners.

Ingredients

Originally a sea-faring people, the Malays include a lot of seafood in their diet. Fish , squids, prawns, and crabs regularly show up in Malay dishes, as do chicken, beef, and mutton. Meats and seafood are often marinated with special concoctions of herbs and spices before being cooked. Vegetables are usually stir-fried although it is also popular to eat some vegetables raw and dipped in sambal belachan, a spicy chilly condiment.

Many of the fresh herbs and roots that are commonly grown in the Southeast Asian region have found their way into Malay cooking. Lemongrass, shallots, ginger, chilies, and garlic are the main ingredients that are blended together and then sautéed to make a sambal sauce or chile paste, a condiment that often accompanies every meal of Malay food.

Other herbs like galangal (lengkuas), turmeric (kunyit), makrut lime leaves,laksa leaves (daun kesom), wild ginger flower buds or torch ginger (bunga kantan) and screwpine leaves (pandan leaves) add flavor and zest to poultry, meat, and seafood.

Dried spices, too, form an important component of Malay cooking. Malacca, a city in Malaysia about 200 km south of capital Kuala Lumpur, was one of the great trading centers of the spice trade in the 15th century. This has benefited Malay cooking, with spices such as fennel, cumin, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon sticks, fenugreek and nutmeg regularly used in various Malay soups and curries.

Coconut is another favorite ingredient of the Malays. This is not surprising as coconut trees thrive in Malaysia’s tropical weather. Coconut milk, or santan, add a creamy richness to curries, called ‘lemak’ in local parlance, giving them their distinctive Malaysian flavor. All the different parts of the coconut are used – nothing is wasted. The juice is drunk and the flesh of old coconuts are grated and eaten with traditional Malay cakes.

There are regional differences to Malay cuisine. The northern parts of Malaysia have integrated a Thai flavor into their food, due largely to the southbound migration of Thai people and their subsequent intermarriage with the locals.

Negri Sembilan, once dominated by the Minangkabaus from Sumatra, features food that is rich in coconut milk and other ingredients commonly produced by West Sumatra such as ox meat, beef, cultivated vegetables, and the very spicy bird’s eye chilies, also known as cili padi.

South Indian laborers, brought in by British colonialists to work in the rubber estates of Malaysia, have also contributed their influence in the form of ingredients and cooking techniques such as getting the extra flavor by frying spices in oil. Ingredients from southern India like okra and purple eggplants, brown mustard, fenugreek, and curry leaves are often used in Malay dishes today.

With so many different influences from around the region, Malay cuisine has become an interesting and varied adventure, something that can be savored and enjoyed with family and friends.

• Southeast Asian Culture

40 Essential Things to Know About Malaysian Food Culture

One of the most memorable trips I’ve had in my life was a month-long vacation in Malaysia . There, I met with my friends from university and together we embarked on an epic food tour throughout the country, stopping in Penang , Kuala Lumpur, Malacca, and Sarawak. 

To say that I fell in love with Malaysian cuisine would be an understatement. Everything just made me want to eat more! But apart from filling my belly with mouthwatering food, the foodie tour also opened my eyes to the fascinating food culture in Malaysia. 

If you’re wondering what Malaysian food is like, here are 40 essential things to know about Malaysian food culture that will inspire you to plan that food trip!

Table of Contents

Basic food culture in Malaysia

1. most malaysian dishes are a blend of different cultures.

One of my most profound experiences with Malaysian food culture was when my friend brought me to his favorite nasi kandar (rice topped with a variety of dishes) place. 

As I stared at the food, I couldn’t help but notice the clash of cultures. My plate was piled high with tofu and cabbage, common ingredients in Chinese cuisine, beef rendang , a traditional Malay meat dish, and topped with various Indian curries and gravies! 

Malaysian cuisine is a true reflection of its people — a mixture of various cultures meshed into a harmonious blend of flavors. 

2. Nasi lemak is the national dish

Among the many dishes in Malaysian cuisine, none are as universally adored as nasi lemak . As I came to find out during my trip, nasi lemak is the most popular go-to choice for breakfast. 

It’s amazing to me how such simple ingredients — steamed rice in coconut milk, fried anchovies and peanuts, half a boiled egg, and spicy sweet sambal , could make for such a satisfying meal. 

3. Malaysians love sambal

Speaking of sambal , one of the unique Malaysian food habits I noticed was that almost every type of cuisine in the country has its own version of sambal . 

Sambal is essentially a chili paste made with chili peppers, garlic, and spices like galangal. Traditionally, it is made with a pestle and mortar. However, I realized that there were different kinds of sambal too, such as sambal belacan (made with prawn paste), and one that’s made with green chili peppers. 

Despite sambal being Malaysia’s national condiment, it’s also a common ingredient in cooking. In particular, it’s often used with certain types of vegetables like watercress and petai (bitter beans).

4. Coconut milk and prawn paste are essential ingredients

When it comes to traditional Malaysian food, two of the most common ingredients are santan (coconut milk) and belacan (a savory, slightly fishy prawn paste). These two ingredients permeate Malaysian cuisine more than you can imagine. 

Santan is also used to make curries, pastries, and even desserts while belacan is used as a flavor enhancer for curries, fried rice, and even fried chicken! 

5. No spice, no life 

As you can already imagine, one of the greatest lessons I learned about Malaysian food culture was that Malaysian food is spicy. Not just in terms of heat, but in the use of fragrant herbs and spices. 

Galangal, ginger, parsley, turmeric, mint (a key ingredient in laksa), and tamarind are all popular spices found in Malaysia. In fact, many Malaysians, including my friend, plant certain spices in their backyard, such as curry leaves and chilies! 

Interesting trivia on the history of Malaysian food

6. nyonya cuisine is a (literal) marriage of cultures.

Here’s a piece of Malaysian food culture history that I picked up in Malacca. One of the most popular types of Malaysian cuisine is Peranakan (or Nyonya) cuisine, which combines Chinese and Malay cooking techniques and ingredients.

The story of how Peranakan cuisine came to be is quite fascinating, to say the least. Between the 14th and 17th centuries, Malaya (before it became known as Malaysia) welcomed droves of Chinese immigrants from the southern provinces of China. 

As these traders continued to arrive, some of them eventually settled down and married the locals in the region, giving birth to the Peranakan community, a mixture of local Malay and Chinese cultures. 

7. There are many Chinese dishes that actually originated in Malaysia

Speaking of the history of Malaysian cuisine, one thing that caught me off guard when I first arrived in the country was the plethora of “Chinese dishes”…which I had never seen in Hong Kong or in Mainland China! 

There were many dishes like hokkien mee and Ngah Choi Kai (chicken and bean sprouts — a popular dish in Ipoh), that had Chinese (or a dialect of Chinese) names, but they were dishes that I’d never heard of before or were way different from what is usually served in China. 

When my friend brought me out for bak kut teh (pork ribs in herbal soup), I was expecting a teapot with literal pork ribs (a direct translation of the dish)! 

8. Malaysia has its own unique Western-style dishes

Another unique piece of Malaysian cuisine history is the invention of unique Western-style dishes. “Western food” is quite popular in Malaysia but as my friend pointed out, some of the most popular western dishes in Malaysian cuisine are actually local inventions. 

For example, the Hainanese Chicken Chop, a juicy cutlet of fried chicken topped with a sweet sauce, was invented in Malaya during the British occupation. The recipe was initially created by the Hainanese immigrants working as chefs for the British, but it later became popular even among the locals! 

Malaysian food etiquette and traditions

9. food is sometimes served on banana leaves.

Another unique experience I had with Malaysian dining culture was I ate at a restaurant that my friend called “banana leaf”. I had thought that “banana leaf” was just a nickname for the eatery, so imagine my surprise when the staff literally laid down a large banana leaf in front of me instead of a plate! 

Yes, banana leaves are quite common in Malaysian cuisine. Sometimes, they act as plates, such as in the case of “banana leaf rice” where your food is served on cleaned banana leaves. Other times, they are used as a fragrant enhancer, like when char koay teow (fried rice noodles) are placed on a small banana leaf on top of a plate. 

10. Eating with your hands is perfectly acceptable

Back to the banana leaf experience I was talking about. After my food was served on the banana leaf in front of me, I took a look around the table trying to find a fork and spoon. To my surprise, my friend just started eating with his hands! 

That’s when I learned that, in Malaysian food etiquette, it’s perfectly normal to eat with your hands, usually when eating rice! The staff eventually offered me a fork and spoon but I decided to try eating as the locals do. 

It was a real struggle but what my friend taught me is that the way to use your hands is to grab some rice with your fingers, and use the thumb to push it into your mouth. 

11. Wash your hands!

This brings me to my next point in Malaysian food etiquette. It’s simple really: Wash your hands! Whether you’re eating with your hands or utensils, washing your hands before a meal is a must-do in Malaysia, especially when you’re eating out with company! 

12. The water pitcher on the table is not always for drinking!

Speaking of that, if you’re visiting a Malay restaurant in Malaysia, and you notice a water pitcher on the table, just know that it is water meant for washing your hand, and not a beverage! Instead, your beverage will be served in a separate cup. 

13. Usually, only the right hand is used for eating

When eating with your hands, Malaysian food etiquette requires that you only eat with your right hand. That’s mainly because apart from your individual plate of rice, there will also be communal dishes on the table. 

You’re supposed to eat with your right hand while using your left hand to pick out the dishes you want using ladles and spoons at the table. This is obviously for hygiene purposes. 

14. Chinese food is often served with soy sauce and chopped chili peppers

When it comes to Chinese eating culture in Malaysian cuisine, I noticed that apart from sambal , Chinese food often came with a savory soy dipping sauce with chopped chili peppers. That, or it comes with soy sauce with raw minced garlic. 

While these condiments aren’t completely foreign to a Hong Kong boy like me, back home, these were optional sauces that you had to request or make yourself. In Malaysia, it’s almost as if it’s part of the dishes!

15. Dim sum usually comes with chili sauce and mayonnaise 

I’ll be honest, this part of Malaysian eating culture really threw me off. Dim sum is like the soul food of Hong Kong , but I’ve never had dim sum like the ones in Malaysia. 

For one, there’s a much larger variety of food beyond the usual meat dumplings and prawn fritters. But what was really surprising was when the dim sum came with a little plate of chili sauce and mayonnaise. 

Apparently, the chili sauce is for the siew mai and other steamed dumplings, while the mayonnaise is for the fried dim sum! It was a weird combination to say the least but oddly, it works!

Traditional Malaysian food

16. malaysian breakfast can be enjoyed at any time of the day.

When it comes to traditional breakfasts in Malaysian cuisines, there’s plenty of variety. From savory nasi lemak to various noodle dishes like wanton mee and Indian flatbread ( roti canai ), there are plenty of choices to start your day with. 

However, I realized that Malaysian breakfast foods are actually available throughout the day! Nasi lemak for lunch, wanton mee for dinner, roti canai for supper, it’s all perfectly normal! No wonder so many foodies call Malaysian a food capital. You can literally just spend the whole day eating! 

17. Roti canai comes in more shapes and sizes than you think

Speaking of roti canai (known as prata by other countries), Malaysia has plenty of unique varieties of Indian flatbread. Sure there are the typical regular roti canai , roti telur (addition of eggs), roti bawang (with onions) and more, but there are also more unique varieties. 

My favorites were the roti bom (a denser, sweeter version with condensed milk), roti sarang burung (the dough is spread shaped into a ring like a bird’s nest, with a sunny side up egg in the middle), and roti tisu , an extremely thin flat bread that can stretch up to several meters high!

18. Malaysian rice dishes are as colorful as its people

Just like with roti canai , the rich dishes in Malaysian cuisine are just as plentiful when it comes to variety. Not surprising, given the many different cultures that call the country home. 

In Malay cuisine, you have nasi lemak, nasi minyak, nasi kerabu and more, while Chinese rice dishes include Hainanese Chicken Rice, Char Siew Rice, and yam rice, which is unique to Penang. There’s also biryani served with various curries and dhal, and so much more!

There are also rice-based dumplings like the Malay ketupat , Chinese zongzi , and various kuih (light snacks) which we’ll get to in a moment! 

19. There are many noodle dishes too!

Similarly, there are plenty of noodle dishes in Malaysian cuisine. There are soupy noodle dishes like Penang’s famous koay teow th’ng , smoky fried noodles dishes like KL Hokkien Mee , and maggi goreng , stir-fried instant noodles, a staple for late-night suppers.  

20. Almost every state in Malaysia has its own take on laksa

Depending on where you are in Malaysia, a bowl of laksa (a popular noodle dish) will look and taste different. That’s what I found out when I visit Sarawak after leaving my friend in Penang. 

Penang Laksa is savory and has a slight acidity to the broth. Sarawak Laksa, on the other hand, had a lighter, slightly creamier flavor profile, with a broth made of prawns instead of mackerel. I came to find out later that there are many different types of laksa in Malaysian cuisine, including Johor laksa which uses spaghetti noodles! 

Malaysian street food culture

21. the best food is often found at modest hawker stalls and kopitiams.

When it comes to Malaysian food culture, you’ll realize that most locals choose to dine at humble hawker stalls and kopitiams (small Chinese coffee shops) more often than at fancy restaurants. That’s because the food at these establishments is often tastier! 

That’s not to say Malaysian restaurants aren’t good (the country’s recent Michelin Food Guide proves the opposite), but many of these hawker stalls and kopitiams have been operating for generations. So not only do they offer affordable but delicious meals but they also offer a side of nostalgia with every bite. 

22. Pasar malam food is next level

Another way to experience authentic Malaysian street food culture is simply to visit a night market or pasar malam in the local language. These vibrant street markets are really where you can find the best-tasting food in Malaysia. Of course, that’s just my opinion after visiting the popular Connaught Night Market in Kuala Lumpur. 

You’ll find both local and foreign delicacies, and even some innovative fusion food as you rub shoulders with the locals. Some of the staples you’ll always find are fried chicken, apom (a sweet and savory pancake), and various fried noodle dishes. 

23. There’s a drink called “Iced Window” in Penang

Don’t be alarmed, this unique Penangite drink isn’t a mixture of ice and broken windows.

Instead, it is a refreshingly cool sherbet-like drink made with rose syrup, basil seeds, and fresh coconut. What’s more, according to my friend, there’s literally only one stall selling this beverage, and the legendary family business has already been operating for over a century! 

Meanwhile, in Malacca, you have coconut milkshake which is popularly sold along Klebang Beach.

24. There are two types of char koay teow

Since we’re on the topic of Penang, one of the most popular street food in Malaysian cuisine is char koay teow , a smoky rice noodle dish that comes with juicy prawns, bean sprouts, and egg. 

Well, did you know that there are actually two versions of this popular noodle dish? The more popular one is the version I just described: rice noodles stir-fried over a charcoal wok. The second version is known as wet koay teow ( Koay Teow Basah ), which is a savory, soupy version that comes with seafood. 

25. And similarly, two types of hokkien mee

Another popular traditional Malaysian food that has two distinct varieties is hokkien mee . There’s the Penang version, a soupy noodle dish made with prawn stock, and the version found in the rest of the country, which is a sinfully delicious fried noodle dish served with cabbage and pork lard!

Personally, both are delicious, but I prefer the savory fried one. 

26. There are more pastries and kuih than you can count

Apart from main meals throughout the day, Malaysians also indulge in delicious tea-time snacks. These usually consist of crisp pastries like the curry puff, or the large variety of kuih (traditional pastries and light snacks that are either steamed or fried) that are available. 

Looking at the colors of kuih in Malaysia is like staring into a rainbow. There are as many colors as there are cultural influences. I can’t possibly list them all (I doubt my friend can either), but some of my recommended must tries are the ang kuih, kuih lapis, and cucur udang . 

27. Deep-fried fruits are a popular snack in Malaysia

My favorite Malaysian snack though was the fried banana balls (called cokodok). But as I continued to hunt for tea time kuih , I realized a peculiar thing about Malaysian food culture: Malaysians like to batter their fruits and deep fry them. 

There were deep-fried bananas, deep-fried sweet potatoes, fried cempedak, fried jackfruit, and even fried durian! 

28. Communal meals are a big thing

Communal meals are a common event in Malaysian food culture. In fact, most meals that locals enjoy involve gathering around a table and sharing various dishes. While I was in Malacca, I came across a unique communal culinary experience called satay celup . 

Imagine going for a hotpot meal, but instead of dumping the raw ingredients into clear soup, you skewer them (like actual satay), and cook them in a pot of boiling peanut sauce in the middle of the table.

Similarly, there’s also lok-lok which follows a similar concept, but instead of peanut sauce, you get the actual hotpot-like soup. And, most of the time, lok-lok is sold by food trucks or at roadside stalls. 

Malaysian coffee culture

29. malaysia has its own unique coffee and tea.

Coffee culture in Malaysia is blossoming, evidenced by the many artisan cafes and coffee shops that spring up in the cities. However, I don’t think any of those cafe drinks hold a candle to Malaysia’s unique local coffee. 

Simply known as “kopi“, a strong and aromatic black coffee that’s roasted, brewed, and strained to get that signature smooth texture. You can have it as it is or with milk, creamer, or ice. 

Similarly, Malaysia has its own local tea beverage too, “ teh tarik ” (pulled tea), a drink that is made by dumping tea from one metal container to another until a thick foam forms at the top. 

30. There is a deep love for Milo

Milo is the third drink in Malaysian cuisine that makes up the holy trinity of Malaysian beverages. While Milo isn’t a locally-produced beverage, Malaysians have a deep love for the chocolaty malt drink. 

My friend tells me that it’s because Milo was the most popular breakfast drink for children, so many Malaysians grow up with a fond, nostalgic appreciation for the drink. 

31. In fact, there are many different types of Milo!

Milo is so big in Malaysia that there are different types of Milo. Basically, there are boxed Milo drinks, Milo powder in a tin can, Milo from a dispenser at fast food restaurants, and Milo trucks that go around selling Milo. 

Apparently, depending on which kind of Milo you drink, there’s a subtle difference to the taste! I can’t tell if my friend was pulling my leg, but it seems to be the case since a lot of Malaysians I met agreed. I shall endeavor to try them all on my next trip to Malaysia! 

32. There are plenty of unique fruit juices

Apart from having its own coffee and tea, and an obsession with Milo, Malaysian cuisine also has its fair share of unique fruit juices.

I remember stopping by a roadside stall and seeing plastic bottles filled with beverages labeled dragonfruit juice, nutmeg juice, lychee juice, and more. In fact in Penang, there’s a drink called lo han guo , which is made from Chinese monk fruit! 

Modern Malaysian food habits

33. halal chinese food is on the rise.

Despite only being in Malaysia for a month, this is one of the most beautiful aspects of food culture in Malaysia for me. Chinese food often uses pork as a main ingredient, which makes it inaccessible to Muslims. 

But in Malaysia, there are so many Halal-certified Chinese restaurants that substitute pork with chicken! There was even a hawker stall selling chick kut teh , which is bak kut teh , but with chicken! I love the inclusivity of Malaysian cuisine. 

34. Mamak is life 

Traveling in Malaysia, there was never once where I felt that I would have to go hungry at night. Unlike in Hong Kong where many stalls close around 10pm, Malaysia boasts plenty of 24-hour eateries. My favorite though has the be the Mamak stalls. 

These sorts of eateries are where you get to taste the best roti canai, maggi goreng, and teh tarik . But more than just a food spot, I realized that Mamak stalls are also an intrinsic part of food culture in Malaysia. 

Many youngsters hang out at these establishments until late at night, just chatting about life. The atmosphere becomes even rowdier when there are football matches being played on the TVs! 

35. Japanese and Korean food have become popular Malaysian staples

A more interesting aspect of food culture in Malaysia is the popularity of Japanese and Korean food, especially Korean barbecue. While I was in Kuala Lumpur, I couldn’t help but notice that there were so many East Asian eateries. 

What I learned is that Japanese and Korean food are extremely well-liked by most modern Malaysians, and are often the cuisine of choice when it comes to celebrating birthdays or special occasions. The more you know. 

36. Middle Eastern food is popular among all races

Similarly, people in Kuala Lumpur seem to really like Middle Eastern cuisines, such as shawarma and kunafa. The Bukit Bintang area, a vibrant shopping district, has plenty of Arabic restaurants and every time I passed by, there would be long queues that consisted of different races of Malaysians.  

To be fair, I’m not that surprised. Arabic food is awesome! 

37. There are plenty of pizzas with local twists

While in Malaysia, I tried ordering some pizza and my mind was again blown away by the creative juices of Malaysian cuisine. Alongside classics like pepperoni and cheese pizzas were local flavors like sambal prawn pizza, a Korean-inspired chicken pizza, and even durian pizza! 

38. Similarly, there are desserts with… unique flavors

Just like with pizzas, there are also plenty of local-inspired cakes, such as durian cake, cempedak cake, and even, as I’m told by my friend, nasi lemak cake, for a limited time!

Even the classic Malaysian shaved ice dessert, ais kacang , sometimes gets an upgrade with real durian being added to the chilly treat. I wonder what kind of unique inventions I’ll find the next time I visit!

39. Food delivery services are experiencing a boon

Thanks to the pandemic from previous years, food delivery services have become extremely popular in Malaysia. In fact, food delivery services like Grab Food and Foodpanda are at the forefront of promoting Malaysian cuisine to travelers like myself! 

The next time you’re taking a car ride in a big city like Kuala Lumpur or in Penang, keep your eyes peeled. Chances are, you’ll see plenty of these delivery riders zooming past your window. 

40. Durian!!!

Finally, no article about Malaysian cuisine and food culture in Malaysia, in general, can be complete without mentioning the King of Fruits: Durian! 

As you might have guessed, durian is a huge thing in Malaysia (although some locals don’t really like it either). Whenever the durian season arrives, you’ll see a lot of stalls by the roadside selling a variety of durians, with the Musang King being one of the most popular. 

I was lucky enough to visit during the durian season so I went to what can only be described as an all-you-can-eat durian buffet. Simply pick out what you want, and the durian seller will open it on the spot for you to feast on. I don’t think I’ve ever seen something like this anywhere else! 

Final thoughts

I’ve always heard phrases like “food is the gateway to understanding a country’s culture”. I don’t think there’s a country that lives up to that saying quite as Malaysia does. Even though I was traveling in Malaysia for only a month, I really felt like, with every bite, I was becoming more Malaysian myself! 

If you’ve never been on a food trip to Malaysia, I really hope you get to experience it soon. In the meantime, why not find out more about food cultures in Japan and Korea ? 

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Malaysian Food: 18 Traditional and Popular Dishes to Try

By: Author Nomad Paradise

Posted on Published: December 18, 2020  - Last updated: July 9, 2022

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Bursting with spices, fusions, and flavor, Malaysian food is a truly breathtaking journey of culinary complexity and diversity.

Built on a bedrock of indigenous Malay cooking, the vast array of Asian and European influences have created one of the world’s most diverse cuisines.

Malaysia’s geography also means the country’s food is prepared with fresh seafood and a wide selection of flavorsome produce, grown across the country.

Prepare yourself for gorgeous colors, majestic fusions, and mind-blowing dishes, as a native writer introduces us to 18 of Malaysia’s most beloved must-try foods.

Malaysian Food

1 – satay .

Satays are similar to shish kebabs, but without the vegetables in between the meat. This dish is one of the most popular street food in Malaysia, and it is also served in many high-end restaurants of late, due to its high demand.

Though its origin remains unclear, it’s believed that satay was first created in the 19th century by Indonesians.

Satays are made of cubes of meat (chicken, beef, pork, and many more) seasoned with herbs and spices. The skewered meat, once prepared, is grilled over a charcoal fire until the meat turns golden brown.

The grilled skewered meat can be served both hot or cold. Satays are also enjoyed with many types of dipping sauces, most commonly with soy or peanut sauce. If you enjoy eating kebabs, you’ll love satays! 

2 – Kuih Angkoo 

Kuih Angkoo is a famous pastry, made of glutinous rice flour. It comes as no surprise that the literal Hokkien translation of Kuih Angkoo is ‘red tortoise cake’, once you lay eyes on this Malaysian dish.

Kuih Angkoo has a Baba Nyonya origin, and it has a sweet taste. It is most often served on a square-cut banana leaf, with sweet fillings in the center.

Traditionally, this sweet treat is stuffed with ground peanuts and sugar. However, if you’re lucky enough to take a walk through a Malaysian market, you’ll find Kuih Angkoo of many colors and fillings.

In fact, red Kuih Angkoo are often served during Chinese festivals such as the Chinese New Year. This is because the color red is believed to signify luck and prosperity. As foods in Malaysia go, its one of the most important.

3 – Kuih Gulung 

This traditional pastry is also widely known as ‘Kuih Ketayap’ or ‘Kuih Dadar’, throughout Malaysia. In essence, Kuih Gulung is a delicious crepe-like dish, with a sweet coconut filling.

There are two parts to making the pastry: preparing the batter and putting together the filling. 

The batter is made by thoroughly kneading a mixture of wheat flour, tapioca flour, oil, egg, and salt until the consistency is thick and paste-like.

Little amounts of pandan essence are then added to the resultant paste, giving the dish its green color. Then, the batter is fried in a pan with oil to make thin crepes.

The sweet, coconut filling is made from freshly grated coconut and Gula Melaka, a type of sugar.

Delicately sweet and light, Kuih Gulung is a truly delicious sweet treat you should definitely try from Malaysian food markets and restaurants.

4 – Bubur Cha Cha

A truly unique appetizer, Bubur Cha Cha is a sweetened coconut-based soup that can be enjoyed as both a starter or a dessert.

There are many variations to this soup, due to the number of ingredients that can be added to the recipe. Tapioca balls, sweet potato cubes, and bananas are just three of many popular ingredients. 

In Malaysia, the most common variation of this dish uses yam, pandan leaves, tapioca balls, and different colored potatoes (orange, yellow, purple, and also white).

Though it may seem like there are a lot of ingredients to work with, the process of making it is very simple. Bubur Cha Cha can be prepared in under thirty minutes and served hot or cold.

This colorful and diverse dish perfectly epitomizes the versatility of Malaysian food.

5 – Air Cincau

Cincau, a Malay word, means ‘grass jelly’ in English. This strikingly sweet food is the star ingredient in Air Cincau, a sweetened drink Malaysians across the country know and love.

Simple to make, many Malaysian households prepare and enjoy this drink at all times of the day, from breakfast to supper.

Air Cincau consists of chunks of grass jelly, soaking in milk or fresh syrup, with a little extra sugar added at the end. It can be served either hot or cold, and it is often drunk to rejuvenate yourself or kick-start your day.

6 – Kuih Bahulu

If you walk in the streets of Malaysia and come across a packet of small sponge cakes, the cakes shaped like Bundt cakes, you have just spotted Kuih Bahulu.

The main ingredients of this crumbly pastry are all-purpose flour, sugar, eggs, and baking powder. The ingredients are mixed together, poured into a mold, and baked until golden brown.

Bahulu Gulung, Bahulu Cermai, and Bahulu Lapis are the three most common types of Kuih Bulung you will find in Malaysian stores.

These delicate little bite-sized cakes were traditionally baked for important celebrations, such as Eid or Chinese New Year.

In today’s Malaysia, you can eat Kuih Bahulu all year round, for any occasion. It is popular at breakfast, as a snack, or as a dessert.

7 – Nasi Lemak

Nasi Lemak is Malaysia’s national dish. And based on its popularity amongst both locals and tourists, it is not difficult to see why.

This Malaysian food is a flavorsome dish of fragrant white rice, cooked with coconut, sambal (a type of chili gravy), fried egg, fried chicken, fried anchovies, sliced cucumber, and groundnuts/peanuts.

Nasi Lemak can be found in all regions of Malaysia, and it is most commonly eaten at breakfast. Nasi Lemak has also found its way into Singaporean and Indonesian cuisine.

When visiting Malaysia, you simply have to try this dish. Its cultural and historical significance alone make it one of the country’s most important foods.

8 – Kueh Teow

Kueh Teow is a Chinese street food specialty that has a special place in Malaysian cuisine. Kueh Teow is a dish of flat rice noodles, fried in a wok with shrimp, bean sprouts, egg, and soy sauce.

This dish originates from Maritime Southeast Asia, and it has been enjoyed across the continent for centuries.

Kueh Teow can be eaten both in a stir-fry, using thick noodles, or Kueh Teow soup with narrower, string-like noodles.

This dish has tang, heat, and texture in abundance, and it is such an irresistible street food.

9 – Roti Canai 

Head to the Mamak stalls at Malaysian food markets or street corners, and you’re sure to catch a waft of the mouthwatering aroma of roti canai.

Roti canai is a rich, textured flatbread, and a result of Indian influence on Malaysian cuisine. This hearty food can be eaten as it is or dipped in a range of chicken, fish, and dahl curries.

Watching food vendors make roti canai is often just as satisfying as taking that first bite from the flatbread.

You can watch them knead a dough of flour, water, salt, and oil, and flip it multiple times in their frying pan.

10 – Nasi Kandar

If you’re visiting the state of Penang in Malaysia, make sure to stop by a Nasi Kandar eatery to try this spicy, filling Malaysian dish.

Nasi Kandar always has an appetizing aroma. This is because the rice used in the dish is kept in a scented wooden container, trapping and infusing various herb and spice flavors within the rice.

The bed of rice is topped with meat and vegetables, coated in a thick, spicy sauce. You’ll commonly find fried chicken, beef spleen, lamb, and fried prawn Nasi Kandars.

If you are a vegetarian, okra and bitter gourd are two wildly popular vegetable-based Nasi Kandar dishes enjoyed throughout Malaysia.

Nasi Kandar is a simple and diverse meal, that caters to a range of preferences. It again demonstrates the diversity in Malaysian food.

11 – Murtabak 

Murtabak is a fiery, spiced stuffed pancake, very similar to an omelet. While its origin is deep-rooted in Arabia, this firecracker of a food today is a wildly popular Malaysian street food.

Its Malaysian name is derived from its Arabic name mutabbaq, which often translates as ‘folded’ in English.

The pancake is made of a dough of flour, ghee, water, and oil. Once shaped, the dough is pan-fried, and the pancake finally stuffed with a range of delicious ingredients.

In Malaysia, minced beef or chicken are common choices, mixed with garlic, onion, and egg, and topped with sliced cucumber and pickled onions, among other ingredients.

Because this wholesome, spicy pancake is folded and cut into squares, it makes for the perfect grab-and-go street food.

12 – Nasi Goreng Pattaya

This classic dish may have been named after the Thai city of Pattaya, but its primary roots are firmly believed to be in Malaysia.

Nasi Goreng Pattaya is a wholesome dish of chicken fried rice, wrapped in a thin layer of omelet or fried egg, depending on preference.

It is served with sliced cucumber, shallots, and Keropok (fried crackers). Ketchup or chili sauce can be drizzled over the top, to add a little extra acidity.

Today, this dish is widely popular in Singapore and Indonesia, too. If you’re eager to try Nasi Goreng Pattaya, find the nearest Malay Hawker stall for some of the freshest, most delicious Nasi Goreng Pattaya you’ll find in Malaysia.

13 – Goreng Pisang (Banana Fritters) 

Goreng Pisang is a dish of banana fritters, made from deep-frying fresh banana pieces in a crispy, golden batter.

The batter is made from a mixture of ice-cold water and cornstarch that the banana strips are coated in before being placed in a frying pan.

Malaysians opt to use a specific type of banana, Pisang Raja, when making Goreng Pisang, due to its richer taste.

Once the banana slices are fried until crisp and golden, they are ready to be devoured.

Head to one of the many food markets in your area, and no doubt you’ll be able to find a vendor selling this indulgent Malaysian food.

14 – Kuih Lapis (Layer Cake)

Kuih Lapis, with its vibrant stripes of color, is just as Instagrammable as it is utterly delicious!

This Malaysian layer cake has a sweet taste and sticky texture, and it is made of a pudding of rice flour, coconut milk, tapioca starch, and sugar.

The cake is steamed very slowly, and traditionally the colored layers achieved using a combination of colorings, such as red frozen food coloring, and green pandan coloring.

Nowadays, however, artificial food colorings are more commonly used in the making of Kuih Lapis. This sweet snack is best served warm, at tea-time.

There are many variations of Kuih offered in Malaysia, including Kuih Pelita, Kuih Talam, and Seri Muka, among many others.

15 – Cendol 

Cendol is a cold drink of shaved ice, green rice flour jelly, palm sugar, and coconut milk.

Cendol also comes in many variations, such as Cendol Pulut, Cendol Bandung, Cendol Campur, and many more.

Depending on which state you’re visiting, you can choose different toppings to top this breathtakingly fresh and colorful dessert.

For example, in the state of Johor, kidney beans are the most popular condiment of choice.

There is no right way of eating cendol. You can drink it with a straw, or eat it from a bowl with a spoon.

16 – Keropok Lekor

A visit to the region of Terengannu simply isn’t complete without trying Keropok Lekor.

Keropok Lekor is a fish cracker, made from a mixture of fish and sago flour, seasoned with both salt and sugar.

Originating from the Terengannu region, this native Malay dish has a distinctive off-grey color and strong, seafood-infused aroma.

Keropok Lekor is the elongated, chewy version of this dish. You can also try Keropok Rebus, steamed fish crackers, and Keropok Keping, a thin and crispy cracker.

This unique dish is best served hot, paired with its heavenly condiment of chili sauce for dipping.

17 – Ais Kacang (ABC)

Ais Kacang, traditionally, is a wonderful dessert of shaved ice and red beans. It is also known as Ais Batu Campur, or ABC for short.

In time, this Malaysian dessert has evolved to include a wide range of colorful, sweet, and delicate ingredients, submerged beneath a mound of breathtakingly refreshing ice.

The ice itself, often dispensed from a machine, is commonly a mixture of condensed milk, colored syrup, and Gula Melaka, a type of native sugar.

Within your bowl, you’ll often find all kinds of sweet and savory goodies, including creamed corn, grass or fruit jellies, and red beans.

Without a doubt, this refreshing dessert is a great taste quencher, especially during scorching hot days in Malaysia.

18 – Putu Mayam

Putu Mayam is a unique and wholesome dessert, adapted from a South Indian dish popular in many Southeast Asian countries, known as ‘iddiyappam’.

This savory Malaysian dessert is a dish of rice noodles, made from a mixture of rice flour dough and coconut milk.

The thin, stringed shape of the rice noodles is achieved by wrapping the dough and milk mixture in cloth, then placing it in a conical steamer.

Often, pandan leaves are added during the steaming process to infuse the dessert with a strong aromatic fragrance.

Putu Mayam is best enjoyed chilled, to help cool you throughout the baking hot Malaysian dry season.

If you prefer your desserts a little sweeter, fret not, as Gula Melaka can be added upon request as an additional sweetener.

Malaysian Food Summary

There’s no doubting that Malaysian cuisine is bursting with bright color, eye-catching compositions, and intriguing fusions. For a culinary adventure of discovery, there are few cuisines quite like it.

But peel back the layers of color and decadence, and you’ll find food that not only looks intriguing, but tastes refreshing, bold, and balanced.

The foods that are popular in Malaysia are an eclectic mix of time-tested indigenous cooking and a wide array of international flavors.

All of these factors come together to make exploring Malaysian dishes and native food one of Southeast Asia’s most underrated delights.

Whether you’re gracing the glitz and awe of Kuala Lumpur, or deep into rural Malaysia, be sure to eat at as many food markets and local warungs as you can.

As with so many other Southeast Asian countries, food is prepared with such love and attention. It is an integral part of the culture in the region, and the spices, fusions, and flavors used can broaden your palate in ways you never thought possible.

So, one last time before we go, here is the full list of all Malaysian foods covered in this article.

Be sure to have this list of  Malaysian food  handy when you visit so that you can try one or more of these popular and traditional foods.

• Kuih Angkoo
• Kuih Gulung
• Bubur Cha Cha
• Kuih Bahulu
• Roti Canai 
• Nasi Kandar
• Murtabak 
• Nasi Goreng Pattaya
• Goreng Pisang (Banana Fritters) 
• Kuih Lapis (Layer Cake)
• Keropok Lekor
• Ais Kacang (ABC)

You Might Also Like to Read

• Fascinating Filipino Foods to Try
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• Vietnamese Food: Popular and Traditional Dishes You Need To Try

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Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

Irshika Suthakar is a writer and content creator from Kulai, Malaysia. She writes about a number of social and cultural topics in both English and Malay for many publications.

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An Introduction to Malaysian Cuisine

Here now is an introduction to Malaysian cuisine!

Malaysia is one of the most unique places in the world. Given its proximity to other nearby Asian countries both large and small, their tastes in food and traditional dishes all have a fusion of flavors and presentation, along with different ways to enjoy them. Here now is an introduction to Malaysian cuisine! 

Food Culture 

Let’s start by examining Malaysia’s food culture. For one thing, you should know that the food tends to be strong, spicy, and aromatic and is often considered alongside Chinese cuisine and Indian food as the three main types of cuisine in the country. Preparation is often communal, and neighbors in a village will stir beef rendang or chicken curry . Typically, Malaysian cuisine is eaten using the hands only, without any types of cutlery or silverware. Rice, meat, vegetables, curries, and condiments, such as sambal sauce are the core ingredients of many meals and lunch and dinner are both typically served family-style, where the dishes are placed in the middle of the table for everyone to share. 

Favored Ingredients 

Seafood is one of the most popular elements of the Malay diet. This includes fish, squids, prawns, and crabs along with chicken, beef, and mutton. Herbs, spices, and stir-fried vegetables are also key ingredients in making Malaysian food what it is. Lemongrass, shallots, ginger, chilies, and garlic are combined into delicious blends sauteed into sambal or chile paste. Galangal, turmeric, makrut lime leaves, laksa, torch ginger, and screwpine leaves are also essential. Also, dried spices are important – such as fennel, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon sticks, fenugreek, and nutmeg. One of Malaysia’s main cities, Malacca, used to be one of the world hubs for spices back in the 15th century, and its reputation has endured into the present era. Coconut milk, known as santan, takes curries (Lemak) to the next level; it’s what makes it so distinctive. Coconut juice is a popular beverage, and old coconuts are grated and turned into traditional Malay cakes.  

Various Influences 

Now then, let’s talk about influences and variations. Northern Malaysia has leaned into Thai influences because of how many Thai immigrants have entered the culture. Meanwhile, Negri Sembilan influenced by Sumatra tends to incorporate ox meat, beef, veggies, and bird’s eye chilies, which are extremely popular and spicy. South Indian workers, brought in by the British during the colonial period, have contributed to Malaysian cuisine as well. Okra, purple eggplants, brown mustard, fenugreek, and curry leaves are the main ingredients. 

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Categories: Asian Cuisine | Tags: asian cuisine , Malaysia , and malaysian food | Translation Priorities: Optional This entry was posted on Friday, August 14th, 2020 at . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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• 21 Best Dishes Malaysia

The Best Dishes To Eat in Malaysia

The first thing you should know about Malaysians is they are passionate about food. Malaysia has inherited a vast array of cuisines from its melting pot of cultures. So a list of Malaysian food to try is bound to be unlike any other . It’s a bit like New York. Some dishes might not have originated from Malaysia, but they have found a home there. Did you know you can now travel with Culture Trip? Book now and join one of our premium small-group tours to discover the world like never before.

Main dishes.

Nasi lemak , literally ‘fat rice’, is comprised of coconut rice, prawn sambal, fried anchovies, peanuts, cucumber slices, and ayam rendang. There might be variations with regards to the accompaniments, but the rice, cucumber, and peanuts are pretty much staple.

Nasi kerabu

This famous Malaysian rice dish is distinct for its blue rice, which is served with fried chicken, egg, and fried keropok.

Beef rendang

This beef dish was brought to international renown when Gordon Ramsay came to Malaysia to learn how to make it. The tenderness of the meat and the high flavour of its sauce come from slow-cooking it over the course of several days.

Assam laksa

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.

Curry laksa

This is laksa for those who prefer their soups creamy. It’s the same heat, but the broth is thickened with coconut milk.

A filling, hearty dish of rice fried with carrots, peas, and some meat. The more indulgent versions of the dish can include egg, small anchovies, and really just about anything.

Hainanese chicken rice

Braised, silky chicken served on a bed of rice that has been cooked with chicken broth to deliver the ultimate chicken flavour.

Banana leaf rice

Eating banana leaf rice is definitely an experience. Per the name, this dish is served on a broad banana leaf. In the middle sits a bed of white rice, topped with crispy pappadom, surrounded by an assortment of vegetables.

Bak kut teh

There are few pleasures as fatty at bak kut teh, a pork rib stew with a salty broth, perfect for dipping savoury yau char kwai in. It comes in a large pot, so order to share with bowls of rice as accompaniment.

Fish head curry

Exactly what it says on the tin; it’s Indian curry made with fish head; specifically the head of a red snapper. The extra adventurous should savour the fish eye. It’s said to be the best part.

Soupy lou shu fan

Sometimes described as ‘mouse tail noodles’, the name is not as off-putting as it seems. It describes the shape of the rice noodles, not the taste. Lou shu fan are great fun to eat because they’re slippery from the peppery broth. It’s a nice, clean meal; great for those who are partial to fewer spices in their food.

A mixed-rice dish ostensibly from India, briyani has found a loving home in Malaysia because a good Malaysian will never turn down a meal that combines rice, spices, and meat. Lamb briyani remains a firm favourite. Once again, be wary of the spice level.

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.

As indicated by its name, this roti is tissue-thin and comes in the shape of a teepee as tall as your arm. As fun to eat as it is delicious, the trick is to tear it off bit by bit from the top down, without compromising its structural integrity. It usually comes with a thick sugar undercoating, but can be ordered sans sugar for those who prefer a savoury treat.

Maggi goreng

This dish of fried noodles is the closest edible embodiment of crack. Available at mamak stalls, feel free to order it kurang pedas (‘less spicy’) because these vendors don’t joke with maggi goreng, and with telur mata (‘eggs sunny side up’).

Kaya is jam made from coconut milk with the consistency of soft butter. When not used as a bread spread, it’s jammed into a bun and steamed to perfection for breakfast.

Pisang goreng

It’s deep-fried banana. Simple as that. Golden, crunchy, with the creamy sweetness of a banana in the middle. The pisang goreng has ruined many a dinner and many more diets.

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. Served with cubes of rice and peanut drip, satay is delicious with or without them, and is available in chicken, lamb, and beef. It’s so good the Malaysia Airlines has it as a staple on their flights.

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 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.

Anything with gula melaka

Gula melaka (‘Malaccan sugar’) is the Malaysian term for thick palm sugar syrup. It has a toffee-like consistency and is present in many Malaysian desserts (see ice kacang, cendol) but nowadays, can be found in contemporary desserts across Malaysia as well. Whether it be gula melaka cream cake or gula melaka creme caramel, these desserts are well worth a try for its particular brand of sweetness.

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70+ Food Terms In Malay: Exclusive Guide

• , June 8, 2022

If you’ve ever tried Malay food, then you know that it’s something special. In fact, arguably, Asian countries have some of the best food, from Chinese food to Indian food. But, knowing what’s actually in your food will allow you to appreciate the dish even more than before. That’s why you should learn Malay and 70+ great food terms in Malay !

The next time you visit a food stall to order your favorite noodle dish, chicken curry, or grilled chicken, wouldn’t you love to be able to communicate with the merchant? Once you learn this vocabulary about food/food ingredients in Malay, order will be a breeze! Who knows, maybe the merchant will even ask you to be their assistant!

We have 70+ excellent food vocabulary terms and ingredients to teach you, but before all that, let’s go over a couple of common misconceptions and some key features of Malay food!

Where Is Malay Cuisine Served?

This is a commonly asked question regarding Malay cuisine, so let’s clear up any confusion and misconceptions now! Below is a list of the places where you can find Malay cuisine served:

• Southern Thailand
• Philippines
• South Africa
• Cocos Island (external territory of Australia)
• Christmas Island (external territory of Australia)

As you can see from our list, Malay cuisine can be found in many other Asian countries ! However, for the purpose of this blog post, we’ll be referring to the common Malay dishes found in Malaysia , specifically peninsular Malaysia.

Where Is Malaysia?

Malaysia is a Southeast Asian country that borders Thailand, Singapore, Brunei, and Indonesia.

The country has a bustling capital city, known as Kuala Lumpur , and a population of over 32 million people .

The official language of Malaysia is Malaysian , which is a standard form of the Malay language .

Key Features Of Malay Food

Now that you have a little background on Malay cuisine and Malaysia, let’s start talking about the most exciting part – the food!

Every country prepares and cooks its food in different ways. Some countries might bake most of their dishes, while another country grills theirs over a fire! Different countries also use different ingredients, depending on the weather in that particular country and the long-standing cooking traditions.

Preparing food in Malaysia is characterized by lots and lots of spices ! So, please make sure that if you aren’t a fan of spicy food or can’t handle spicy food, you should ask the merchant to lower the spice level when you order!

In addition to spices, Malaysian dishes often use coconut milk ( santan ), shrimp paste ( belacan ), lemongrass ( serai ), galangal ( lengkuas ), and, of course, steamed rice ( nasi ). These ingredients are all staples of Malaysian food culture and they are what make Malaysian cuisine and Malay dishes so delicious.

Not to mention, the more traditional food, particularly Malay desserts , are just as delicious. When it comes to local cooking, once you take one bite, you won’t be able to stop eating!

Food Terms In Malay To Know

It’s time to take a look at food terms in Malay you must know!

• ais kachang – shaved ice
• apam balik – peanut pancake
• asam pedas – sour and spicy fish stew
• ayam percik – spicy roasted chicken
• bak kut teh – pork ribs in broth
• bubur – Rice porridge
• cendawan goreng – crispy mushroom
• char kuey teow – fried flat noodles
• hokkien char mee – stir fried noodles
• ikan bakar – charcoal grilled fish
• ketupat – rice cake packed inside a palm leaf
• kuih -bite sized desserts or snacks
• laksa – spicy noodle soup
• mee goreng mamak – mamak style stir fried noodles
• murtabak – spicy folded omelet pancake
• nasi goreng kampung – fried rice
• nasi kandar – steamed rice usually served with a variety of curries or sides
• nasi kerabu – butterfly pea rice served with fried chicken or dried fish
• nasi lemak – coconut rice usually served with a variety of sides
• popia basah – fresh spring rolls
• Rendang -caramelized meat
• Roti canai – deep fried dough
• sambal udang – prawns in chili paste
• satay – seasoned, skewered and grilled meat
• wonton mee – wonton noodle soup
• yong tau foo – fish and/or meat paste stuffed in tofu
• you char kuay – Chinese doughnut

Now that you’ve learned some food vocabulary terms, let’s move on to important food ingredients in Malay. By the way, are you getting hungry yet?

Important Food Ingredients In Malay

Here are the most important food ingredients to remember in Malay!

• Bamboo shoots – rebung
• Banana leaves – daun pisang
• Bean sprouts – taugeh
• Beef – daging lembu
• Boiled egg – telur rebus
• Chicken – ayam
• Chili – cili api
• Chili paste – pes cili
• Chili sauce – sos cili
• Cilantro – ketumbar
• Cinnamon sticks – batang kayu manis
• Cloves – bunga cengkih
• Coconut cream – krim kelapa
• Coconut milk – santan
• Cucumber – timun
• Dried fish – ikan kering
• Dried shrimp – udang kering
• Egg – telur
• Fish – ikan
• Fish sauce – sos ikan
• Galangal – lengkuas
• Garlic – bawang putih
• Ginger – halia
• Glutinous rice/Sticky rice – nasi pulut
• Green onions – bawang hijau
• Hot sauce – sos panas
• Kaffir lime – limau purut
• Lemongrass – serai
• Lime juice – jus limau
• Minced meat – daging cincang
• Nutmeg – buah pala
• Onion – bawang besar
• Oyster sauce – sos tiram
• Palm sugar – gula melaka
• Pork – daging babi
• Pandan leaves – daun pandan
• Raw egg – telur mentah
• Rice flour – tepung beras
• Sesame seeds – bijan
• Shallot – bawang merah
• Shrimp – udang
• Shrimp paste – belacan
• Soy sauce – sos soya
• Star anise – bunga lawang
• Steamed rice – nasi kukus
• Squid – sotong
• Tamarind – asam jawa
• Tamarind juice – air asam jawa
• Turmeric powder – serbuk kunyit
• Vermicelli noodles – mee bihun
• White rice – nasi putih
• Yellow noodles – mee kuning

Now that you’ve learned 70+ food terms in Malay, it’s time that you go out and practice these with the next merchant you come across!

Still Craving To Learn More Malay?

Have all these food vocabulary terms, and food ingredients made you want to learn more about Malay? If so, we have the perfect app to satisfy your craving!

The Ling App is a language learning app specifically designed to teach you a new language in the most effective way possible. Find out some key features of the app below:

• Daily lessons that make learning engaging
• Relevant vocabulary that can be used in real-life conversations
• Ability to practice writing in real-time
• Instant feedback on your pronunciation via an interactive AI chatbot
• Friendly customer support team available if you have any issues
• Available in the App Store , Google Play , and desktop version

These are just a few of the great features that Ling offers. If you want to learn more about a specific language, you can always go to Ling’s free language blog for additional resources. For example, Ling has some great posts on Malaysian culture .

Whether you want to continue learning about the beautiful Malay language or start learning a new language altogether – Ling can help you get there!

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11 Traditional Delicacies Of Malaysia During Hari Raya //storage.unitedwebnetwork.com/files/801/e30de7db94d366032671262800fcec6e.jpg

Hari Raya is round the corner! We bet you're coming up with a list of homes to visit. One of the main attractions of Hari Raya is to remember and celebrate and cook about food: food! In this article, we are sharing 11 traditional Hari Raya dishes to try during the festive season. If you are reading this before Hari Raya, then flow those creative juices and try to make your own dish!

It goes without saying that in Malaysia, singing is synonymous with Hari Raya. Rendang is a traditional Malay dish made of coconut milk, spices, Ganges, lemongrass, shallots, ginger and kerisik (toasted grated coconut). Meats such as beef, chicken, or mutton can be used to make redanga. Long hours of cooking ensure all the ingredients and create the perfect symphony in your mouth. In many households, cooking begins after the last iftar (fast break) of Ramadan. The best way to know when your recipe is ready is when

It is an all-time Eid favorite in Malaysia. Glutinous rice is cooked in a banana leaf-lined bamboo with coconut milk, which is made for a delicious treat. The filled bamboo tube is placed slightly upwards on a small fire and opens upwards. Regular turns are required to be able to cook, while Lemang takes four to five hours to cook. Cooking on an open flame gives Lemnag its distinct smoky flavor with a hint of a distinct effect - on the inside and creamy and slightly crispy and crusted on the outside, natural with a banana leaf aroma. Allows rice from.

3. Serunding

The meat is served with grated coconut and spices until the texture becomes light and flaky during Eid. Like the rendang family, 3. Serunding comes in many forms - beef, chicken, fish, prawns or coconut searing. The intense effort and long-time making of this dish are well worth it, as the result is a delicious savory spice, perfect for eating with Nashik Impit, Ketupat Pallas or Lemang.

4. Nasi Impit

Nasi impitliterally is compressed rice. Basically, this rice is cooked until very soft and pressed on a baking pan. Another way to cook nasi impit is to put some rice in a bag, which is sealed and boiled for several hours until the rice is swollen and the bag is compacted. Due to the starch from the rice, the rice becomes firmer when cooled. Nasi impitis usually cut into cubes and savory fare is paid.

5. Pineapple tarts

Pineapple tarts are a favorite Malaysian cookie with many variations. They are enjoyed during many festivities in Malaysia including Eid. These are small, beige and curved pastries filled with pineapple jam. The pastry made from a well-kept family recipe encapsulates thick balls of jam, and the tarts are shaped and baked until golden brown. A lightly spiced jam blast while cutting into the outer pastry makes it the perfect cookie to celebrate Eid.

During Eid A, this sticky joy is the main attraction of Hari Raya. If you live in a rural area, you will get the privilege of witnessing the difficult process of making dodol. Cooked on an open flame for at least six hours, the combination of coconut milk, palm sugar and pandan will turn into a toffee-like texture. This dish is really amazing at the time of Hari Raya. Stick those sticky parts behind your teeth and on the roof of your mouth! During the Durian season, you may also get a chance to taste Dodol Durian, which is the epitome of Malaysian cuisine.

This coconut-based gravy is a good meal to have between all servings of meat. Dig into creamy cones of cabbage, glass noodles, tempeh, tofu and boiled eggs. This dish is made better by using fresh turmeric. If the smell of this dish does not make your mouth water, wait until you see it! In some states, you will be served some spicy sambal with your spices. So, impose your nasi-booty, mix it with lontong and have fun!

The traditional ketuput really impresses the viewer when it is presented with care. Its intricate diamond-shaped weave pattern is easy on the eye but difficult to master. The most synonymous symbol of Hari Raya, this popular delicacy is filled with plain rice, then boiled after the wrapper is completed.

Talk about diversity and blindness, Kuih is the perfect definition of Malay cuisine, but as aesthetically appealing edibles. Each piece of each kuih is as delightful as the next. sweet. Captivating. bite size. Raya is your reason for a workout.

10. TepungPelita

Lemang's double, TepungPelita is an excellent combination of coconut milk, sugar, and impeccable pandan flavor. Coconut seems to be a recurring theme in this list of must-eat dishes for Raya, but how do you replace these lush green packages with top consistency smoothly.

satay is something that can usually be found year-round. Why is it in this list? The satay is meat on a stick (chicken, beef, lamb), which is grilled to charcoal perfection and served with pineapple or chopped cucumbers and pickled peanut sauce. It is actually very popular during Hari Raya as it is a large accompaniment of lumbong or ketupat.. The above list is a sample of some traditional foods found during Hari Raya month. If you are lucky enough to be invited to a Muslim home to celebrate with them, they may also have other family traditional dishes.

Sep 25, 2014

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Malay food • Malay cuisine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei, Mindanao and Southern Thailand. Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its lemak-based dishes, Pahang for its gulai tempoyak, Kedah for its northern-style Asam laksa, Malacca for its spicy Asam Pedas, Riau for their ikan patin (Pangasius fish) dishes; Gulai ikan patin and Asam Pedas ikan patin, Melayu Deli of Medan North Sumatra for their Nasi goreng teri Medan (Medan anchovy fried rice) and Gulai Ketam (gulai crab) and Brunei for its unique Ambuyat dish. • The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices. The coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is belacan (shrimp paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chillies, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. • Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils.

Malay traditional food Malay traditional food is Satay. It is mostly made out of Chicken or Beef or Mutton. It is served with Ketupat [which contains rice], Onions, Cucumbers and the Satay Sauce. It is eaten during the Hari Raya and also casually as their favorite food.

Peranaken food • Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. • Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanaken.

Peranakan traditional food Peranakan traditional food is Laksa. It is mainly the noodle and the soup which is spicy. There are two types of laksa: Curry Laksaand Asam Laksa. Curry Laksa is a coconut curry soup with noodles, while Asam Laksa is a sour fish soup with noodles. Thick rice noodles also known as Laksa noodles are most commonly used.

Favourite foods of Singaporeans • Examples of foods: ba cho mee, ba ku teh, chicken rice, fish head curry, malay kueh, fried kway teow, and many more!

Must eats when in sg!

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