Roti jala is eaten any time of the day. Save my name, email, and website in this browser for the next time I comment. Kaya is a sweet and fragrant coconut custard jam, slathered onto thin slices of warm toast with ample butter. There are different versions of this dish, such as Hokkien Mee Hae (shrimp noodles), and my personal favorite called Hokkien Char Mee (fried noodles in dark soy sauce). The most common version of Nasi Lemak is rice cooked in coconut milk topped with spicy sambal/chili sauce, served with a boiled egg and wrapped in banana leaves. The direct translation of this dish means "burned fish.". 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. A Muslim trader prepares a Roti John during a Ramadan bazaar in Kuala Lumpur. Apam Balik is a snack that originally comes from Sri Lanka, but is just as popular in Malaysia. This dish consists of fried noodles in various flavors. A spoonful of fiery sambal is added to the side. Delicious! With the right amount of percik sauce, this staple Malaysian stall food packs more zing than anything the Colonel can muster. Soy sauce, veggies and eggs. The popular Malay snack of goreng pisang (banana fritters) is one of those dishes that has variations in banana-growing countries around the world. 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. You can eat this one as a snack on its own or use it to scoop up a side of curry. Courtesy Marufish/Creative Commons/Flickr. Including Malay, it also possessed its own terminologies of food that embrace its preparation, method of cooking, and numerous unique food names. One of the dishes that are inspired by the Chinese cuisine is Hokkien Mee. It's the perfect combination of sweet, spicy and sour. A popular Peranakan dish, sambal udang is all about prawns. When it comes to Malaysian food, it’s a must to taste this dish! KFC's popularity in the region (and across Asia) over other fast food chains won't surprise those familiar with ayam percik. Satay is grilled meat on skewers (chicken, beef, or pork), often served with a delicious peanut sauce. This kaleidoscope of soft, sugary morsels goes quickly -- few pieces are left by the time daylight begins to fade. Do you have more questions about Malaysian food and cuisine? While inhabitants of some regions in Asia prefer to gnaw on sugar cane (China and Vietnam, for instance), others take a more refined approach when it comes to extracting the sweet nectar within. Turmeric and kaffir lime leaves, plus lemongrass, give it an irresistible aroma. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Malaysian Food: 12 Traditional Dishes to Eat Nasi Lemak. … The result is sticky, wet rice that can, and regularly does, make a nice substitute for its plain Jane counterpart. Laksa is a popular spicy noodle soup with Chinese and Malaysian influences. When does this concept not work? These days, they're famous for their incredible food. They settled along the coast of Malaysia mainly in Penang and Melaka, as well as parts of Thailand, Singapore and Indonesia. After being marinated in the all-important sambal, the fish is placed on a banana leaf and grilled over a flame. Nasi Kandar is easy to make and tasty too. 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. The wontons are either boiled or steamed, as you'll find them elsewhere in Malaysia, or fried, in a unique Penang twist. Perhaps named by someone with an offbeat sense of humor, otak-otak translates as "brains" in Malay -- but it gets this graphic moniker from its appearance, not its taste or ingredients. Whoever John was, it's apparent that he preferred his sandwiches made with grilled minced meat and egg in the middle of slim bread, and drowned in a confection of condiments. 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. Variety, variety, variety -- that's way to explore kuih, or Malay-style pastries. Rendang is a Malaysian food that’s made of coconut milk, spices, and meat (chicken, lamb, or beef). It’s typically prepared with a barbecue and chili seasoning, which gives it that special kick. Basically, it's barbecued chicken slathered in spicy chili, garlic and ginger sauce mixed with coconut milk. The difference is in how it's prepared: slowly simmered (to let the meat absorb the spices) until the rosy liquid completely evaporates. Nasi Champur is a traditional Indonesian dish that’s common to eat in Malaysia as well. The chef replied, "Chicken curry, Kapitan!". Basically, it involves weaving a pouch made of palm leaves around a handful of rice. 'Mee' is noodles and 'goreng' means fry in Malay (Berhasa). It’s no secret that locals are proud of their food since everything is so delicious. Fish cracker keropok lekor Malay as a race is divided into many smalll "tribes" or ethnic groups (for example: Acheh, Bugis, Mandailing, Minang, Banjar, Pattani or Jawa). In true Kelantan style, you use your hands to dig into this one. Small enough to snap up in a gulp and sugary enough to give you a modest jitter, kuih vendors are the most colorful stalls of all.