One of the dishes that are inspired by the Chinese cuisine is Hokkien Mee. It’s a fluffy Indian bread that’s fried and served together with a curry. The rice expands and compresses, resulting in a neat little bundle you can dip in your curry or rendang. With the right amount of percik sauce, this staple Malaysian stall food packs more zing than anything the Colonel can muster. For instance, in the "village" style, traditional herbs and potatoes are tossed in. The time-consuming process to make lemang starts by lining hollowed-out shoots with banana leaves. Join us on a 12-month journey to see them all. A spoonful of fiery sambal is added to the side. This top Malaysian food is commonly made by deep frying a doughy batter into a thin brittle and topping it with peanuts and anchovies. Few snacks come saltier, or more gratifying, than rempeyek. Malay food, in general is rich with herbs like lemongrass, tamarind, dried and fresh chilies, ginger and garlic. It’s filled with everything from peanuts to corn, but can also be eaten plain or together with a sweet santana sauce. Nearly every culture and language has contributed to the culinary language. Putu piring has the taste of a cake, with the added bonus of pockets of palm sugar. Turmeric and kaffir lime leaves, plus lemongrass, give it an irresistible aroma. Curry and crepe make the perfect foodie couple, Courtesy Muhammad Ashiq/Creative Commons/Flickr. It’s made in different ways with slightly different ingredients depending on where you taste it. It’s eaten as a snack or appetizer at restaurants. One of the best reasons to travel to Malaysia is for the … Regardless, once you're in Malaysia and eating, you'll quickly dispense with historical concerns and wonder instead where your next meal is coming from and how you can you get to it sooner. Yellow noodles. We asked author and chef Norman Musa, one of Malaysia's most famous exports, which dish he'd be outraged not to see on a list of the country's top dishes. The bamboo is left over a fire to slowly cook the rice in a process known as tapai. It’s typically prepared with a barbecue and chili seasoning, which gives it that special kick. Chinese, Indian, and Southeast Asian flavors represent the Malaysian cuisine – a great mix of ingredients, techniques, and flavors. No wonder why I love Malaysia so much, they are just as passionate about food as I am! Though considered by many to be a dish native to Thailand, satay is actually believed to have originated in Indonesia. Basically, it involves weaving a pouch made of palm leaves around a handful of rice. Beef or chicken. The noodles are fried with pork lard, dark and light soy sauce, chili, de-shelled cockles, bean sprouts, Chinese chives and sometimes prawn and egg. This isn't an ordinary curry. This dish consists of fried... Nasi Goreng. From the street food in George Town to Indian food and muslim food along the western coast – Malaysia offers some of the most delicious dishes I’ve ever tasted. A kind of kuih (Malay-style pastry), tepung pelita easily takes the cake when compared to its post-dinner relatives. The Malaysian cuisine reflects the country’s diversity. Garnishes include lime, spouts and halved boiled eggs. Nazlina Hussin, founder of the popular Penang cooking school Nazlina Spice Station, says it'd be outrageous not to include asam pedas on any short list of her country's best foods. It’s almost like a crepe, but much more thick, doughy, and crispy. An Indian-inspired flatbread, roti canai is made with flour, butter and water, though some will toss condensed milk in to sweeten it up. The amount of tomato and chilli sauce can be adjusted to your taste. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form. First you choose your fish/seafood, then it’s marinated it in a spicy and sour sauce before it’s wrapped in banana leaves and grilled over charcoal. Found all over Malaysia, nasi kandar eateries are extremely popular, most open 24 hours and run by ethnic Indian Muslims. In true Kelantan style, you use your hands to dig into this one. Bean sprouts, snowpeas, and even shrimp are also great in this dish. This chicken curry dish can be cooked in a number of ways. More of a side than a main dish, ketupat comes in several varieties. It’s especially popular to eat during local festivals. Nasi Champur is a traditional Indonesian dish that’s common to eat in Malaysia as well. You shouldn't let that turn you off. China's great gift to Southeast Asia. In this dish, rice flour and grated white radish is mixed and steamed into large slabs or cakes. It’s heavenly good! Mayonnaise, ketchup, barbecue and chili sauce -- choose one or choose them all. Like roti jala, putu piring is enjoyed in India and Malaysia. Some call nasi lemak Malaysia's unofficial national dish. Many locals have this for breakfast supplemented by two soft-boiled eggs with soy sauce and pepper. At one bazaar in Kelana Jaya, Malaysia, a vendor has set up what he calls "mackerel-filled food from the east coast.". A traditional Malaysian meal often consists of rice served with chicken or spicy meat, and curries. Also known as fried carrot cake or chye tow kueh, this grease-laden belly warmer is available at many hawker centers. Springy egg noodles are served al dente with a sticky sauce made from soy sauce and lard oil. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. The contents of these coconut milk-based, sometimes sugary soups include a medley of vegetables and meats, and even dyed balls of flour and coconut milk. Origins aside, can we all just agree that meat on a stick is good? Nasi kerabu. Perfect murtabak is made with a robust amount of minced meat, so that the taste comes through on the first bite. Nasi lemak is basically rice cooked in coconut milk. The best thing about gulai ayam is the smell. One version, cendawan goreng, is typically peppered with chili or barbecue seasoning, giving it its own sass. Malaysian Food: A Blend of Three Cuisines. A hefty sort of spring roll, popia basah speaks to those in need of the familiar crispy snack, but without the added oil. Roti jala is eaten any time of the day. Kuih is one of Malaysia's favorite desserts. Rahman Roslan/Getty Images AsiaPac/Getty Images. Common proteins added to the mix include prawns, mutton and dried anchovies. Roti jala, or net bread, gets its name from the net-like formation that's created by making zigzagging lines with flour on a large skillet. Lor bak is served with two dipping sauces, a spicy red chili sauce and a gravy thickened with cornstarch and a beaten egg called lor. The final product is folded up like a crepe and usually served with chicken curry. In the Malaysian cuisine common ingredients include; coconut cream and oil, dried chillies, tamarind, lemongrass, dried noodles, jasmin rice, and spices such as cinnamon, star anise, green cardamom, and cloves. Leave a comment below! ), As for the name, kapitan was the title of an Indian or Chinese leader in Penang. They're the stall with the giant steel pots and matching ladles. Some people eat Nasi Goreng with chicken or with shrimp, but it’s just as good without the meat. These are cut up into little pieces and fried with preserved turnip, soy sauce, fish sauce, eggs, garlic and spring onions. You can have it "white" or "black" (with sweet dark soy sauce added). The aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu, a fermented fish sauce. In an age when the term "underrated" gets tossed about with impunity, it may be difficult to take us seriously when we say Malaysian food isn't getting the global recognition it deserves. A staple of Malaysian cuisine, laksa eateries have been migrating abroad in recent years, making appearances in Bangkok, Shanghai and further afield. Kerabu sare is a well known dish in the east coast of Malaysia, particularly in Kelantan. Rojak ("mixture" in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations. Malay cuisine bears many similarities to Indonesian cuisine, in particular some of the regional traditions from Sumatra. Depending on where you are in Malaysia, it comes with a variety of accompaniments such as hard-boiled egg, peanuts, vegetables, lamb/chicken/or beef curry, seafood and sambal (chili-based sauce). Cendawan goreng is a dish made of deep-fried mushrooms.