Malaysian Top Food

MALAY

This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum [polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus [screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] and ketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes.

NASI LEMAK
Nasi Lemak is one of Malaysia’s well known food. The rice is cooked in coconut milk and improved with aromatic spices such as ginger, star anise and cinnamon. A complete nasi lemak is served with poached eggs, fresh slices of cucumber, crunchy groundnuts, and the best of all spicy sambal gravy. Some people prefer rendang, a thick meat curry rather than sambal.

SATAY
Satay or much well known as malaysia’s signature dish is a skewered chicken or beef grilled over a charcoal fire. The meat consists of thick juicy flavor which is savored with a tasty peanut dip, rice cubes as well as fresh slices of onion and cucumber.

LAKSA
Laksa is a local noodle soup dish which is done in a unique way with ingredients such as coconut milk, seafood, bean sprouts, cucumber and spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak, each with its own distinct flavor and taste.

NASI KERABU
Nasi Kerabu or Nasi Ulam, is a regional specialty from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowers called bunga telang [clitoria in English]. For a family size serving of rice, hundreds of these petals have to be sun-dried and boiled in water. There are several varieties of local herbs; daun kentut, daun kudu, cekur, seven types of daun larak andkucing seduduk, which is used to tint the rice in different colors; red, black or blue. The most used variety for Nasi Kerabu is the 'blue color' variety of petals. This naturally tinted 'blue rice' is served with Ulam. Ulam is combination of fresh aromatic herbs; local mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables; bean sprouts, long green beans, shallots, cucumber, are combined together with strong flavored ingredients such as salted fish, dried prawns, fish crackers, kerisik [fried grated coconut] and other savory garnishing.

  

NASI DAGANG
Nasi Dagang is a rice speciality of Terengganu. The Dish is made by cooking rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with it's own specially made side dishes of tuna curry and a light vegetable pickle. 


   

CHINESE

The Chinese brought with them not only their skills, culture, languages and customs but also the various provincial styles of Chinese cuisines. Chinese cuisine in Malaysia is mainly Cantonese, Hokkien, Hainanese, Teochew and Hakka styles of cooking. Chinese cuisine is generally milder compared to Malay or Indian fare. But thanks to the influence from this multiethnic country, Chinese cuisine in Malaysia, has taken on a spicier touch, often reinventing classic Chinese dishes. Many Chinese dishes are unique in Malaysia and not found in China. Chilies are used frequently to bestow fiery hotness to many of it's dishes.


CHAR KOAY TEOW
Fried Flat Noodles - fresh flat rice noodles are stir fried in a little lard with shrimp, cockles, bean sprouts, egg and chives. A smoky chili adds kick to this popular noodle dish. The island of Penang in Malaysia, well-known for it's hawker food, is especially famous for it's Char Kway Teow.. hands-down the best in the country!





DIM SUM
A Cantonese specialty is Dim Sum or 'little heart'. Dim sum is usually consumed during lunch or as a brunch, popular on weekends. Dim sum restaurants are usually large, noisy affairs - the dim sum served in little baskets or bowls and are whisked around the tables on individual trolleys or carts. As they come by , you simply ask for a plate of this or a bowl of that. At the end the meal you are billed according to the empty containers on your table. The dim sum has between 10 to 30 items and includes delights such as Steamed Pork & Shrimp Dumplings, Steamed Pork Riblets, Steamed Vegetable Dumplings, Steamed Soft Noodles with shrimp, Steamed Crabsticks stuffed with fish paste, Deep-fried Dumplings with salted eggs, Steamed Red Bean cakes and delicious desserts of Baked Egg Custard to name a few.





HAINAN CHICKEN RICE
At just about every corner you can find a stall selling Chicken Rice. It is a meal that is enjoyed by all ages. The famous chicken rice is of course,the Hainanese Chicken Rice which is a dish of Chinese origin based on a well-known Hainanese dish called Wenchang chicken. Over the years, there have been changes to this dish.The chicken is prepared by boiling it in a chicken and pork bone stock. The chicken stock is used to cook the rice, which produces delicious fragrant rice. The dish Chicken Rice comes with a serving of chicken, be it roasted or white, slices of cucumber, a bowl of chicken soup and chilli sauce with pounded ginger.







SAR HOR FUN
Scramble Egg Sauce Noodles - flat broad noodles [Chow Fun type noodles] are first briefly charred in a hot wok and set aside. Pork, pork liver, shrimp, squid, fish balls, crabmeat and leafy greens are stir fried. Broth is added and thickened with cornstarch. A lightly beaten egg is streaked into the gravy. The seafood, meat and gravy is then poured over the charred noodles and served with a condiment of fresh green chilies pickled in vinegar.





HOKKIEN NOODLES
Hokkien Noodles - this is a Penang style spicy noodle soup dish, elsewhere called Prawn Mee [Hae Mee or Prawn Noodles]. Thin rice vermicelli [Mei Fun or Beehoon] and yellow egg noodles [Chow Mein] are served in a soup, made from both a meat broth [pork] and a seafood broth [shrimp]. The tasty soup is spiced with a pan-roasted chili sauce - a key ingredient. The dish is garnished with pork, shrimp, bean sprouts, fried shallots and a spoonful of the pan-roasted chili sauce - to add if you desire a major chili high!




YONG TAU FOO
Tofu stuffed with Fish Mousse - Tau Foo means tofu or soy bean cakes in Chinese dialect. Deep fried tofu cakes and vegetables - bitter gourd, whole red chilies, zucchini - are stuffed with a fish mousse or pate, then steamed or boiled and served with a dipping sauce.









INDIAN

Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India, especially South India although there are many notable foods with influences from North India too. Before the meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish. This cuisine consists of curries which uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include chicken curry, fish curry, and squid curry.


NASI BIRYANI

 Indian style Rice Dish - Basmati rice is first saute'ed in ghee [clarified butter] and cooked with the world's most expensive spice, saffron. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a  garnishing of slivered almonds and raisins. This 'delicacy' dish is served as a main course on special occasions, such as weddings and celebrations. In Nasi Kandar restaurants [local Indian-Muslim restaurants], nasi biryani refers to the rice only cooked without the meat, and is a choice of rice [instead of plain steamed rice], to eat with your selection of curries and side dishes. Nasi Biryani is also sometimes spelt Nasi Beriani.

NASI KANDAR
Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.The word Nasi Kandar, came about from a time when nasi [rice] hawkers or vendors would kandar [balance] a shoulder pole with two huge containers of rice meals. The name has remained and today the word Nasi Kandar is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stall meals.The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. The vegetable dish would usually be brinjal (aubergine), okra (lady fingers or "bendi") or bitter gourd. A mixture of curry sauces is poured on the rice. This is called 'banjir' (flooding) and imparts a diverse taste to the rice.





ROTI CANAI
Indian Pastry Pancake - Indian in origin, this popular pastry pancake is an all-time favorite appetizer on menus in Malaysian eateries all around the globe. Roti Canai [pronounced Chan-nai], it's name originating from the region of Chennai in India, is also known as Roti Prata [also spelt Paratha]. A side of curry is served for dipping the flaky pancake, usually a Malaysian Chicken Curry.





THOSAI
Sourdough Flatbread - also called Dosai or Dosa, are wafer thin pancakes made from black gram [black lentils], rice flour and rice soaked in water for several hours or overnight - for it's sourdough taste. Served with sambar [also spelt sambhar] - a savory gravy or stew made with vegetables and dhal [yellow lentils], and a chutney of some sort, usually a fresh coconut chutney. It can also be stuffed with spiced potatoes and stewed vegetables; called Masala Thosai or Masala Dosai.





CHAPATTI
Whole-wheat Flatbread - resembling flat discs, this is another type of whole-wheat flatbread. It has a delightful flavor and chewy texture.





NAAN

Whole-wheat Flatbread - soft bread made from whole wheat flour. The dough is rolled out and then slapped on the inside of the tandoor or clay oven, near the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with chopped garlic; Garlic Naan.

PASEMBUR
Pasembur is a Malaysian Indian salad consisting of cucumber (shredded), potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried octopus or other seafoods and served with a sweet and spicy nut sauce. The term Pasembur is peculiar to Northern Peninsular Malaysia. It is especially associated with Penang.