Malaysian food is the evolution of cultures and influences mixing together and creating a melting pot of aromatic and distinct flavours.
Malaysia is made up of three major ethnicities—Malay, Chinese, and Indian – and the fusion of these ethnicities come to the boil in many of these dishes highlighted in this list.
There’s a lot to see and do on any trip to Malaysia. But one thing is for sure, your taste buds will be taken on a journey to mouth-watering places…
Nasi Lemak
Kicking off the list is nasi lemak. Considered Malaysia’s ‘national dish’, it started life as a humble filling for farmers, a fragrant rice dish commonly cooked in coconut milk and pandan leaf and eaten typically with spicy sambal, fried anchovies, a hard boiled egg, peanuts and sliced cucumbers.
Nasi Lemak is a delicious array of textures and taste sensations, combining chewy, salty dried fish with crunchy peanuts, and plain or coconut rice with spicy sambal sauce.
Char Kway Teow
One of my favourites dishes found in Malaysia is Char Kway Teow. It originates from Penang, where street hawkers have even added ‘Penang’ to the title of the dish in pride – or maybe as a marketing tactic! Char Kway Teow is stir-fried flat rice noodles with prawns, cockles, eggs, bean sprouts, and chives in a mix of soy sauce. Sometimes meat such as Chinese lap cheong (sausage) is added to the dish but I think the original version is the best.
Curry Laksa
Typically made up of rice noodles, spicy coconut soup and usually topped with either tofu, prawns or cockles, it’s probably no surprise to hear that I go bonkers for laksa.
It seems important to note this dish can change from place to place. For example in Penang, the noodles are usually served with a spicy and sour fish broth, and whilst it’s healthier, it is the coconut based flavouring found in Melaka that makes this dish so unbelievably moreish! I urge you to try a few variations, but I’m sure you’ll find none compare to that found in Melaka…
Beef Rendang
I remember the first time I tried beef rendang and I was blown away. I was at my Aunty Rita’s house in Melaka and she brought a bowl containing beef rendang out from the kitchen and placed it on the table in front of me. The tenderness of the meat and the high flavour of its sauce that consists of coconut and curry paste had come from slow-cooking it over the course of several days. This beef dish was brought to an international audience when Gordon Ramsay came to Malaysia to learn how to make it.
Presently, I no longer eat meat, but I’ll always remember the first time I tried this dish as a child. That feeling of being amazed by the flavours and the buttery texture of the beef is a testimony to how sensational this dish is when cooked to its best.
Hainanese Chicken Rice
Hailing from China’s Hainen province this is now considered one of the national dishes of Singapore and equally loved in Malaysia. Braised, silky chicken served on a bed of rice that has been cooked with chicken broth to deliver the ultimate chicken flavour. It’s simple but truly delicious.
Furthermore, if you’re a vegetarian, look out for a variation of chicken rice made from tofu skin. The tofu soaks up the garlic and soy sauce to make it extra tasty!
© Latasha’s Kitchen
Satay
Satay skewers are extremely popular all over Southeast Asia, but Malays do it best (I swear, I’m not biased!). You can have them with chicken, beef and pork but chicken is the most common, and I’d say the best option. The dish is usually served with a chunky peanut sauce as well as cucumber pieces. The ingredients are super simple but they go together like ‘bangers and mash’ as you’d say in English!
Banana Leaf
One of the great south Indian cuisines adapted into Malaysian cuisine is the humble banana leaf. Hailing from the Chettinad region of Tamil Nadu state in South India is a taste you’ll notice popular in Asian cooking – the combination of spicy and sour flavours.
Within the banana leaf is usually white rice with an assortment of vegetables, curried meat or fish, pickles, and a papadum for added crunch and texture. Traditionally it is made as an Indian vegetarian dish but since this dish has been adapted for the Malaysian palette it is accompanied by meat, and usually in the form of rendang. What do I love most about this dish? The joy of eating it with your hands, of course!
Char Siew Rice
Char Siew or Char Siu rice is a typical Chinese dish, served with flavourful sweet-tasting barbecued pork. You can find stalls selling the best char siew in different parts of Malaysia, especially in the Chinese dominated areas of the country. In my family we often have it at breakfast since it can be easily made from all the left-over food (similar to Nasi Goreng) from the day before. Waste not, want not!
© Asia News Network
Roti Canai
Eaten as a snack or with a meal, Roti Canai is even more delicious than it looks. Stretchy and doughy inside with a flaky, toasted outer layer, the Roti Canai is an Indian-influenced dish traditionally served with dahl.
The main period of Indian immigration was the 19th century, when labourers were shipped across to work on rubber plantations operated by the British, and like the Chinese, they had a major influence on Malay cuisine. One of my favourite things to eat on a morning when I’m in Malaysia is roti canai dipped in lentils or curry sauce. I really wish I could start everyday with Roti Canai. Mmmmmmm…
And roti aside, the Indians also introduced other types of flatbread including naan and chapati which you’ll be able to order in an abundance of places in Malaysia.
Oyster Omelette
Originally from the Guangdong province of China, this has become one of Malaysia’s favourite street foods. This dish is exactly what it sounds like – whipped eggs, oysters, and potato starch, fried in pork lard. This meal can also be found in many other parts of Asia and is super affordable if you’re just looking for a quick snack.
Yee Sang (Prosperity Toss Salad)
This is one of the dishes most Malaysian Chinese anticipate and look forward to during the Chinese New Year. A Prosperity Toss Salad is a fun dining experience not to be missed. Together, everyone on the table, mixes the separate ingredients together (shown above) with their chopsticks by toss everything gently into the air. It is believed that the higher and more vigorous the toss, the better the new year! The salad itself is delicious. It is what a salad should be, with all the right notes – sweet, tangy, savoury, and crunchy.
And finally for dessert. The one and only…
Cendol
Cendol is like crack. Crazily addictive. This traditional dessert is made from shaved ice, coconut milk, green starched noodles with pandan flavouring and palm sugar. Other ingredients such as red beans, glutinous rice and creamed corn, might also be included, but I recommend keeping it simple. Though if you manage to find a place that does it with lychees, then that’s always a good call, and a way to pack in a few extra vitamins!
