Malaysian cuisine 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 is reflected in many of the 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, a quintessential dish of Malaysian cuisine. 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, then 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 the chewiness of salty dried fish with crunchy peanuts, and plain or coconut rice with spicy sambal sauce.
The dish is so popular, you will even find it on the menus of local and international airlines. If you’re travelling with Air Asia be sure to try it out.
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…
Living in London, I sometimes crave Malaysian cuisine, in particular Laska. If you’re living in London and want to know where to find the best Malaysian dishes, head over to Sentosa on Bermondsey Street. You won’t be disappointed.
Beef Rendang
I distinctly remember the first time I tried beef rendang. 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 taste blew me away. Genuinely, I didn’t know food could taste this good.
I noticed the tenderness of the meat and the high flavour of the accompanying sauce. I thought my dad was good at cooking until I tried my Aunty Rita’s food (sorry dad).
The meat is slow-cooked over the course of several days, and it infuses with coconut and curry paste. The flavours and the buttery texture of the beef is a testimony to how sensational this dish is when cooked to its best. This beef dish was brought to an international audience when Gordon Ramsay came to Malaysia to learn how to make it.
Hainanese Chicken Rice
Hainanese Chicken Rice hails from China’s Hainen province. This wonderfully simple and clean dish 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.
Veggie option: 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. Okay, I might be biased, but I truly believe this to be the case. You can have them with chicken, beef, and pork. 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!
Tip: Head to Little India in Melaka to try this dish at Restoran Selvam (address: 3 Jalan Temenggong). Melaka is home to some of the best Malaysian cuisine and this place is one of my favourite cheap-eats in the city.
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. It’s the food I associate the most with my first ever childhood trip to Malaysia. My comfort food. I love it so much I’ll eat it for breakfast if the opportunity is there. I really wish I could start everyday with Roti Canai. Mmmm…
Roti Canai is an Indian-influenced dish traditionally served with dahl and eaten with your hands. Unbelievably moreish with a stretchy and doughy inside and a flaky, toasted outer layer.
Indian immigration began in the 19th century when labourers were shipped across to work on rubber plantations operated by the British. They stayed and set up their own communities. Similar to the Chinese, they had a major influence on Malay cuisine.
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 most anticipated dishes during the Chinese New Year. A Prosperity Toss Salad is a fun dining experience that originates from Malaysian Chinese immigration.
Everyone at the table mixes the separate ingredients together with their chopsticks by tossing everything gently into the air. Traditions says the higher and more vigorous the toss, the better the new year will be! The salad itself is delicious. It is what a salad should be – hitting all the right notes – sweet, tangy, savoury, and crunchy.
And finally for dessert. The one and only…
Cendol
Cendol is like crack. Crazily addictive. A traditional dessert made from shaved ice, coconut milk, green starched noodles with pandan flavouring and palm sugar. Sometimes red beans, glutinous rice and creamed corn might also be added, but I recommend keeping it simple. Original is best as they say.
If you manage to find a place that does it with lychees, then that’s always a good call. Lychees are super refreshing and a good way to pack in a few extra vitamins!
