Category: Malaysian cuisine

Malaysian foods, recipes and cuisine. Find out about typical Malay dishes as well as regional specialities in Malaysia. Malay food originates from the Malaysian Peninsula and some of the islands close to Sumatra and Borneo, and is also influenced by neighbouring lands. The variety of cultural influences on Malay food has resulted in a rich and exotic cuisine. It is usual in Malay cooking to use plenty of fresh herbs and spices such as ginger, garlic, lemongrass and chillies, and less well known spices such as daun kemangi (a type of basil), laksa leaf and kunyit basah (turmeric root). In Malay cooking fresh and dried spices are often used to make a rempah, a spice paste that is used as a base for many dishes.
Indian Rojak - Pasembor

Pasembur – Rojak Mamak – Indian Rojak

In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.

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Shrimp Cracker

Prawn Crackers

Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.

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Pork Floss - Rousong

Pork Floss – Rousong

Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack.

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Egg Banjo with Bacon

Egg Banjo

During World War 2, a popular filling snack with British troops was an “Egg Banjo”, a sandwich of 2 thick slices of bread (buttered or with margarine where possible) enclosing a runny fried egg, accompanied by a mug of “gunfire” (hot, strong, sweetened tea with milk).

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Bai Qie Ji - White Cut Chicken

Bai Qie Ji – White Cut Chicken

White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.

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Grilled Chicken in Coconut Sauce

Ayam Percik – Grilled Chicken in Coconut Sauce

Typically a dish made from grilled marinated chicken basted with spicy coconut milk gravy. This beautifully seasoned chicken is very popular and sold at roadside food stalls all over the state of Kelantan in Malaysia.

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Apam Balik Malaysian Peanut Pancakes

Apam Balik – Malaysian Peanut Pancakes

Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.

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Sayur lodeh is a popular vegetable in coconut milk soup

Sayur Lodeh – Vegetable in Coconut Milk Soup

Sayur lodeh is a popular vegetable in coconut milk soup in Indonesian cuisine. Common ingredients are young jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh all cooked in coconut milk soups and sometimes enriched with chicken or beef stock.

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Nasi Lemak With Dried Anchovies Sambal

Nasi Lemak with Dried Anchovies Sambal

Nasi lemak (Jawi: ناسي لمق) is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish.

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Peanut Sauce

Peanut Sauce

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa.

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Sambal Cincalok

Sambal Cincalok

Sambal Cincalok is a Malaccan condiment made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.

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Sambal Belacan

The degree of saltiness varies with different brands of belacan, so it is prudent to mix the belacan in, little by little, tasting as you go along.

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Peranakan Cuisine

Peranakan Cuisine

Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian community. The food is tangy, aromatic, spicy and herbal.

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Nyonya Hot and Sour Noodles in Fish Soup

Nyonya Hot and Sour Noodles in Fish Soup – Penang Asam Laksa

Assam Laksa is truly an exceptional dish – an intoxicating noodle soup dish with the perfect balance of spicy, sweet, sour, salty, and savoury flavours. This is not a dish for the meek and mild – this is an assertive and robust dish that will jolt your tastebuds and get your blood pumping.

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Laksa Lemak

Laksa Lemak

Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and is heavily influenced by Thai laksa (Malay Laksa Thai), perhaps to the point that one could say they are one and the same.

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