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Famous Malaysian Cuisine

The document provides an overview of famous Malaysian cuisines, highlighting dishes such as Nasi Lemak, Assam Laksa, and Hainanese Chicken Rice, each with unique ingredients and flavors. It also describes popular snacks like Roti Canai and desserts such as Ais Kacang and Cendol. Overall, it showcases the diversity and richness of Malaysian culinary traditions.

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Chel Maria
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22 views8 pages

Famous Malaysian Cuisine

The document provides an overview of famous Malaysian cuisines, highlighting dishes such as Nasi Lemak, Assam Laksa, and Hainanese Chicken Rice, each with unique ingredients and flavors. It also describes popular snacks like Roti Canai and desserts such as Ais Kacang and Cendol. Overall, it showcases the diversity and richness of Malaysian culinary traditions.

Uploaded by

Chel Maria
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Malaysian Famous Cuisine

Nasi Lemak
Nasi lemak, literally ‘fat rice’, is comprised of coconut rice, prawn sambal, fried anchovies, peanuts, cucumber slices,
and ayam rendang. There might be variations with regards to the accompaniments, but the rice, cucumber, and
peanuts are pretty much staple.

Nasi kerabu
This famous Malaysian rice dish is distinct for its blue rice, which is served with fried chicken, egg, and fried keropok.

Assam laksa
Rice noodles served in sour tamarind broth peppered with mackerel and vegetable garnishing. It prompts a heat in
the back of your mouth thanks to the spicy paste.
Assam Laksa | © wong yu liang / Shutterstock

Curry laksa
This is laksa for those who prefer their soups creamy. It’s the same heat, but the broth is thickened with coconut milk.

Curry laksa | (c) Dion Gillard/Flickr

Hainanese chicken rice


Braised, silky chicken served on a bed of rice that has been cooked with chicken broth to deliver the ultimate chicken
flavour.

Hainanese chicken rice | © norikko/Shutterstock


Banana leaf rice
Eating banana leaf rice is definitely an experience.
Per the name, this dish is served on a broad banana
leaf. In the middle sits a bed of white rice, topped
with crispy pappadom, surrounded by an
assortment of vegetables.

In banana leaf rice, white rice is served on a banana


leaf with an assortment of vegetables, curried meat
or fish, pickles, and the super addictive papadum
( look like giant, round, flat crisps). Most of the
time, however, only the gravy of the curry will be
served and no meat is served as it is meant to be a
traditional Indian vegetarian dish but since I am no
vegetarian, I love mine with mutton redang and dry
chicken curry!
Bak kut teh
There are few pleasures as fatty at bak kut teh, a pork rib stew
with a salty broth, perfect for dipping savoury yau char kwai in. It
comes in a large pot, so order to share with bowls of rice as
accompaniment.

The name literally translates as “meat bone tea”, and, at its simplest, consists
of fatty pork ribs simmered in a broth of herbs and spices (including star anise,
cinnamon, cloves, dong guai, fennel seeds and garlic) for as long as possible ,
i.e. days if possible. However, additional ingredients may include offal,
varieties of mushroom, choy sum (vegetables), and pieces tofu puffs.

Bak kut teh | (c) Charles Haynes/Flickr


Roti canai
This light flatbread is a staple in the street-side mamak of Malaysia. A serving of roti canai is accompanied by three
dipping sauces of varying levels of spiciness. Those who are not fond of chilli are advised to try this roti with an
inoffensive bean dahl.

Roti and chicken curry | © vm2002 / Shutterstock

Roti tisu
As indicated by its name, this roti is tissue-thin and comes in the shape of a teepee as tall as your arm. As fun to eat
as it is delicious, the trick is to tear it off bit by bit from the top down, without compromising its structural integrity. It
usually comes with a thick sugar undercoating, but can be ordered sans sugar for those who prefer a savoury treat.

Roti tisu | (c) goosmurf/Flickr


Maggi goreng
This dish of fried noodles is the closest edible embodiment of crack. Available at mamak stalls, feel free to order it
kurang pedas (‘less spicy’) because these vendors don’t joke with maggi goreng, and with telur mata (‘eggs sunny
side up’).

Kaya pau
Kaya is jam made from coconut milk with the consistency of soft butter. When not used as a bread spread, it’s
jammed into a bun and steamed to perfection for breakfast.

Kaya butter toast, Ipoh, Perak | © Suthida Sririttha/Shutterstock

Pisang goreng
It’s deep-fried banana. Simple as that. Golden, crunchy, with the creamy sweetness of a banana in the middle. The
pisang goreng has ruined many a dinner and many more diets.
Satay
At first glance, satay appears to be nothing beyond slightly charred, skewered meat. But good satay is juicy and
flavourful, especially when it has been fanned lovingly over a charcoal grill. Served with cubes of rice and peanut drip,
satay is delicious with or without them, and is available in chicken, lamb, and beef. It’s so good the Malaysia Airlines
has it as a staple on their flights.

Satay | (c) marufish/Flickr

Dessert
Ais kacang
A dessert that looks like a mountain of colourful shaved ice because that is exactly what it is. The colour comes from
the sugar syrup, usually bright pink or blur to add a bit of pizzazz. At the bottom of the mountain are jelly, corn and
red bean to help balance out the sweetness of the syrup and give the dessert a bit of a bite.

Ais kacang | (c) Miss Dilettante/Flickr


Cendol
A dessert much like ice-kacang with the difference that instead of shaved ice, there is an abundance of coconut milk
mixed with palm sugar syrup, topped with green rice jelly and other condiments. A creamy alternative to the ais
kacang for those with sensitive teeth.

Cool down with a bowl of cendol | © Edy Kasim / Shutterstock

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