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Best of Malaysia Local Food & Cuisines

Fried Rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It
originated as ahome made dish from Tao Feng, made from cold leftover rice fried with other leftover ingredients. Malaysia‟s variety of Fried Rice include Yang Chow Fried Rice, Belacan Fried Rice, Kampung Fried Rice, Thai Fried Rice,Pineapple Fried Rice, etc Source: Wikipedia

Nasi Lemak is the unofficial national dish of Malaysia. Its name is a Malay word that
literally means „rice in cream, derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Traditionally, this comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir friedwater convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry (beef stewed in coconut milkand spices) or paru (beeflungs). Traditionally most of these accompaniments are spicy in nature. Source: Wikipedia

Chicken Rice The chicken is prepared in traditional Hainanese methods which involve
the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating “master stocks”. This stock is not used for ricepreparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful ricesometimes known as “oily rice”. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skinfinishing, commonly referred to as Báijī (白鸡) for “white chicken”, in contrast to the more traditional Lǔjī (卤鸡, stockchicken) or Shāojī (烧鸡, roasted chicken). Source: Wikipedia

galangal. fish (tom yum pla). chicken (tom yum gai). fish sauce. and crushed chili peppers. It is classified as a type of siu mei. Cantonese roasted meat dishes. Maltose may be used to give char siu its characteristic shiny glaze. Tom yum is characterized by its distinct hot and sour flavors. lime juice. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.Tom Yam (Thai: . or baking together (usually with a sauce. hoisin sauce.Source: Wikipedia . similar to the “smoke ring” of American barbecues. For example. is seasoned with a mixture of honey. is a popular way to prepare pork in Cantonese cuisine. and then served. grilling. typically a shoulder cut. shallots. otherwise known as barbecued pork. or mixed seafood (tom yum talay or tom yum po taek) and mushrooms – usually straw or oyster mushrooms. red food colouring (optional) and sherry or rice wine (optional). Source: Wikipedia Pork Rib Pork and bones from a pig‟s ribcage are cooked by smoking (cooking). with fragrant herbs generously used. soy sauce. IPA: [tôm jām]. The meat. The basic broth is made of stock and fresh ingredients such as lemon grass. 叉烧). Spare ribs with Chinese barbecue sauce. tom yum is usually made with prawns (tom yum goong). These seasonings turn the exterior layer ofmeat dark red. kaffir lime leaves. cha siu and char siew. five-spice powder. also sometimes romanized as tom yam or dom yam) is a souporiginating from Thailand. fermented tofu. primarily barbecue sauce). In Thailand. tamarind. Source: Wikipedia Char Siew Char siu (also spelled chashao.

additional ingredients . with fried bread (yao ja gwai (Cant.)) Source: Wikipedia Fish Ball As the name suggests. cloves. There is also a type called “Fuzhou fish ball” which has pork fillings with the fish ball. a famous Chinese Malaysia cuisine. dang gui.) or yóu tiáo (Mand. the ball is made of fish meat that has been finely pulverized. Source:Wikipedia Bak Kut Teh The name literally translates as “pork bone tea” (肉骨茶). thick rice noodles also known as laksa noodles are preferred. Fish balls can served with soup and noodles like the Chiuchow style or served with Yong tau foo. while assam laksa refers to noodles served in sour fish soup. fried wonton noodles. and at its simplest consists of meatypork ribs in a complex broth of herbs and spices (including star anise. Also known as 魚蛋 and 魚旦 or 魚丸 (yú wán) and 鱼圆 (yú yuán). although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.Laksa Laksa is a popular spicy noodle soup from Peranakan culture. Gourmet fish ballsare pulverized by hand. Source: Wikipedia Porridge Rice porridge. Usually. Congee (also jook (Cantonese) or xī fàn (Mandarin)) – with chicken or duck‟s eggs andpork. Also served as Fish Head Noodle. Curry laksa refers to noodles served in coconut curry soup. However. Fish balls are a type of food product made from surimi (魚漿). coriander leaf. cinnamon. and garlic). Source: Wikipedia Fish Head Curry Fish head. boiledtogether with pork bones for hours. which is a merger of Chinese and Malay elements.

cockles. some forms of Ban mian. sambal prawn. Source: Wikipedia Fried Kuey Teow literally “fried flat noodles” (???). Bak kut teh is usually eaten with rice. egg. Soy sauce (usually light soy sauce. Source: Wikipedia Sambal is made from a variety of peppers. and pieces of dried tofu. prawns. comprises hand-kneaded pieces of dough. sambal ikan bilis and served with Nasi Lemak as well. while others use regular strips of noodles.Source: Wikipedia Wantan Mee Wantan Mee (Chinese : 雲吞麵). It is fried in pork fat. lettuce. varieties of mushroom. chooi sam and BBQ . although chili peppers are the most common. chilli. Chinese noodles with Chinese dumplings (Chinese : 雲吞).sambal kangkung. but dark soy sauce is also offered sometimes) is preferred as a condiment. and is sometimes substituted for fresh chilis. with which chopped chilli padi and minced garlic is taken together. with varying amounts depending on the variant. it can be very hot for the uninitiated. is made from flat rice noodles approximately 1 cm or slightly narrower in width. and often served with youtiao (strips of fried dough) for dipping into the soup. fried over very high heat with light and dark soy sauce. Light and dark soy sauce are also added to the soup during cooking. Varities of Sambal include Sambal Asam and Sambal Belacan. and is used in dishes like sambal squid.may include offal. with crisp croutons of pork lard. Sambal is used as a condiment or as a side dish. Source: Wikipedia Pan Mee Pan Mee or Ban Min (Chinese : 板麺) is a Hokkien-style egg noodle soup. bean sprouts and Chinese chives. which give it its characteristic taste.

fish. and the name is sometimes applied to curried meat dishes in Malaysia. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork andvegetable.) on bamboo skewers. durian pancake. The cooking process changes from boiling to frying as the liquid evaporates. and formidable thorn-covered husk. galangal. durian ice-cream and etc. For the latter. Source: Wikipedia Satay Satay (or sate. and is usually not cooked for as long as beef rendang Source: Wikipedia Durian Widely known and revered in Southeast Asia as the “King of Fruits” for its distinctive for its large size. turmeric leaf. lemon grass and chillies. goat. then served with various spicy seasonings (depends on satay recipe variants). mutton. 沙爹) is a dish consisting of chunks or slices of dice-sized meat (chicken. The spices may include ginger. beef. Rendang is made from beef (or occasionally chicken. Variety of durian cuisine includes durian cake. unique odour. Chicken or duck rendang also contains tamarind. mutton. Source: Wikipedia Rendang Though rendang is sometimes described as being like a curry.pork . the dumplings will be served in a separate bowl with soup. etc. water buffalo meat. Source: Wikipedia . The slow cooking process allows the meat to absorb all the spices and to become tender. durian puff. duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone.pork. leaving the meatcoated in the spicy condiments. authentic rendang is nothing like a curry. Dumpling are usually made of Pork and/or prawns. These are grilled over a wood or charcoal fire.

squid. Source: Wikipedia Hor Fun Flat noodles or Ipoh “Hor Fun” (from Cantonese hor fun – 河粉) – These are flat rice noodles prepared in the hard water. small cubes of fried pork fat are added to the soup. pork ribs. vegetables. egg-starch gravy. leafy greens. commonly served as a variety of dim sum. Hokkien char mee (Hokkien/Fujian fried noodles. which is made from both fresh shrimp and dried prawns. as opposed to Penang char kway teowwhich has no gravy but is fried with egg. plucked heads of prawns. It can also refer to afried noodle dish known as Hokkien mee. Traditionally. Sweet soy sauce is poured over the dish upon serving. fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy. but this is now less common due to health concerns. garlic and other spices. is a noodle soup dish.vegetables. crisp deep-fried shallots. Traditionally. Egg noodles are served in richly flavored dark soup stock with prawns. prawns and cockles. There are two varieties.Hokkien Mee (福建麵) refers to fried noodles cooked in Hokkien (Fujian) style. or prawn noodles. spring onions and fresh lime. 福建虾麺) is a dish of egg noodles and rice noodles in a fragrant stock. It is also different from Cantonese-style wat tan ho which is completely immersed in clear. pork. or other ingredients. white pepper. prawns and spring onions. fish cake. Hokkien hae mee (Hokkien/Fujian prawn noodles. It is a thin roll made from a wide strip of Shahe fen (rice noodles). but this is now less common due to health concerns. lard is added to the soup. 福建炒麺) is a dish of thick yellow noodles braised in thick dark soy sauce with pork. Source: Wikipedia . pork slices. Source: Wikipedia Chee Cheong Fun A rice noodle roll (also translated as steamed rice roll. as well as pork or chicken. It is garnished with prawns. filled with shrimp. light soy sauce and sambal. Source:Wikipedia Prawn Mee Hae mee (虾面. fish cake slices and bean sproutstopped with fried shallots and spring onion. Chau hor fun is fried with a little dark gravy. The dish is served with sliced red chili. 猪肠粉). Sar hor fun – 沙河粉 is served in a clear chicken and prawn soup with chickenshreds. pinyin: xiāmiàn). squid. The stock is made using dried shrimps.

whole and choppedshrimp. 糯米鸡. kaya is typically spread on toast and eaten in the morning but is enjoyed throughout the day. It contains glutinous rice filled . mochi rice. The outer covering is made of a thin sheet of lye water dough. grass jelly. consisting primarily of seasoned ground pork. made of roe or diced carrot.Kaya Kaya ( also srikaya. and pearl rice. coconut milk. waxy rice. and palm sugar. 糯米) is a type of short-grained Asian rice that is especially sticky when cooked. Source: Wikipedia Glutinous Rice Glutinous rice (also called sticky rice. sweet rice. Source: Wikipedia Siu Mai As prepared in Cantonese cuisine. shaomai (烧卖) is also referred to as “pork and mushroom dumpling. also called steamed chicken in lotus leaf wrap. although a green dot (made with a pea) may also be used Source: Wikipedia Cendol The dessert‟s basic ingredients consist of shaved ice. Kaya is sweet and creamy. Red beans.” Its standard filling is a combination of ingredients. starch noodles with green food coloring (usually sourced from the pandan leaf). and Chinese black mushroom in small bits. botan rice. is a kind of southern Chinese food. glutinous rice. Lo mai gai (Cantonese) Nuo mi ji (Mandarin). duck orchicken eggs which are flavored by pandan leaf and sweetened with sugar. As with other jams. means “rich” in Malay based on its golden color) is a jam made from coconut milk. The center is usually garnished with an orange dot. and creamed cornare optional additions. or glutinous rice inlotus leaf wrap. available as a golden brown or green colored spread depending on the amount of pandanand extent of caramelization of the sugar.

or yong tau hu. cooked briefly in boiling broth and then served either in the brothas soup or with the broth in a separate bowl. The ball of rice is then wrapped in a dried lotus leaf and steamed. Usually a more watery curry base is preferred in this case so that the noodle is not hard to shallow.with chicken. In this dish. the curry plays an important part in dish. yong tau fu. fish cake. Source: Wikipedia . bittergourds. potatoes and tau pok. Source:Wikipedia Mee Hoon Rice vermicelli are thin noodles made from rice. thereby earning the dish its name “Yong Tau Foo. The dish contains chicken meat. are usually filled with fish paste(surimi).” which means “stuffed bean curd. and various forms of fresh produce. Some of these items. lettuce.Chinese sausage and sometimes dried shrimp. such as bittergourd and chili. The foods are then sliced into bite-size pieces. They are often eaten as part of a soup dish. stir fry. Source: Wikipedia Yong Tau Foo Yong tau foo (also spelled yong tao foo. cuttlefish. 釀豆腐) is a Chinesesoup dish with Hakka origins. Famous cuisine include Singaporean fried rice vermicelli (星州炒米) and bee hoon soup. seafood andmeats common in Chinese cuisine. sometimes also known as rice noodles or ricesticks. crabsticks.” Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls. as well as chilis. ladies fingers. Tofu stuffed with a meat paste of fish and pork. or salad. Chinese mushrooms. Source: Wikipedia Curry Noodle Curry Chicken Noodle usually uses curry as soup base coupled with yellow noodles.

mostly roasted. Conventionally. etc. golden-brown. sun dried and then cut into fist-sized rectangular blocks. The famous version comes from Seremban.油炸檜. It is made from fermented ground shrimp. nor customarily used for immediate consumption and has to be fully cooked prior to consumption.Siew Yuk A type of crispy barbecue pork (烧肉). youtiao are lightly salted and made so they can be torn lengthwise in two. Belacan fried rice.Source: Siew Pau Siew pau. Source: Pork Knuckle Pork knuckles (豬腳肉 zhū jiǎo ròu). Cuisine include Belacan Kangkung.油炸鬼) is a long. deep fried strip of dough inChinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. It is not designed. Source: Belacan Shrimp paste or shrimp sauce (蝦醬). Source: Wikipedia Yau Jar Guai Youtiao or You tiao (油条. . and sometimes cooked with vinegar. Sambal Belacan. It is a type of baked bun with flaky pastry bun and meat (usually pork) filling.

hence the less commonly-used but more formal name of daikoncake. In Malaysia. Malay and other influences into a unique blend. Nyonya Rendang Chicken. Despite the name. turnip cake is usually cut into square-shaped slices and pan-fried before serving. mustard-scented rhizome similar to ginger). laksa leaf. pineapple. tamarind juice. The dressing is made up of water. bean sprouts. belachan. Nyonya Kuih.bean sprouts and cucumber mixed with a thick. jicama. Source: Wikipedia Rojak Rojak is a fruit and vegetable salad dish. taupok (puffed soya bean cake) and youtiao (fried dough fritters). pandanleaves (Pandanus amaryllifolius). The food is tangy. etc. it‟s eaten with poriddge or Bak Kut Teh. Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. Raw mangoes and green apples are less commonly used. chillies and shallots and eaten with rice. Each cake has a thin crunchy layer on the outside from frying. fried fish and other side dishes. Cuisines include Nyonya Laksa. sour and salty shrimp-based condiment that is typically mixed with lime juice. fragrant kaffir lime leaf.Youtiao are normally eaten as an accompaniment for rice congee or soy milk. candlenuts as both a flavoring and thickening agent. Fruit rojak consists typically of cucumber. prawn fritters. During yum cha. and soft on the inside. turnip is not an actual ingredient. Key ingredients include coconut milk. lemongrass. chili. hard boiled eggs. turnip (jicama).belacan (shrimp paste). Source: Wikipedia Radish Cake Turnip cake (萝卜糕) is a Cantonese dim sum dish made of shredded daikon and rice flour. boiled potatoes. Source: Wikipedia Nyonya Peranakan or Nonya cuisine combines Chinese. bean curds. galangal (a subtle. sugar. and lime juice. spicy and herbal. spicy peanut sauce. Mamak rojak (or Indian rojak) contains fried dough fritters.rice or egg noodles and cincaluk – a powerfully flavored. . torch ginger bud. aromatic.

It bears long. Source: Wikipedia Lo Bak Lor Bak – Marinated minced pork. Usually served with small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) & chili sauce. Simplified: 菜头粿). and is also known as birthday noodles. pinyin: hóngdòu bing. The word Kacang is a Malay word for bean. twisted cluster bean.Chai tao kway (Traditional: 菜頭粿. Cuisines include Sambal Patai. literally “red bean ice”). flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell. Source: Wikipedia . then roll in thin soybean sheets and then deep fried. It is sweettasting and is primarily ice served with sweet flavoured syrup and jelly. It is also known as fried carrot cake. Source: Wikipedia Ais Kacang Ais kacang or ice kacang (Chinese: 红豆冰. is adessert popularly known as air batu campur in Malay or ABC for short. yongchaak or stink bean). It is always served at birthdays to wish the birthday boy or girl a long life. it is also known as fried carrot cake. due to the fact that the word for white radish. Petai with Prawns and etc. characterised by some as being similar to that added to methane gas. is a plant of the genus Parkia. Source:Wikipedia Lam Mee Lam Mee is long yellow rice noodles cooked in a rich gravy made from the stock of prawns andchicken. due to the fact that the word for white radish. and the word “ais” is a transliteration of the English term “ice”.Source: Wikipedia Petai Parkia speciosa (petai.

Nasi Kandar Nasi Kandar is a popular northern Malaysian dish. Source: Wikipedia . fish roe. This is called „banjir‟ (flooding) and imparts a diverse taste to the rice. Savoury filling is usually a pork meat ball. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water. It is a meal of steamed rice which can be plain or mildly flavored. cubed beef. Source: Wikipedia Tong Yuan Tāngyuán (汤圆) is a Chinese food made from glutinous rice flour. The vegetable dish would usually be brinjal (aubergine). A mixture ofcurry sauces is poured on the rice. and served with a variety of curries and side dishes. giving it a distinctive aroma. curried spleen. which originates from Penang. The rice is accompanied by side dishes such as fried chicken.Ayam Golek/Ayam Percik is eaten with white rice in major family dishes and can also be dipped into “cholek” (Thai chilli sauce). the filling can be either sweet or savoury. Source:Wikipedia Ayam Percik Ayam Golek / Ayam Percik – Wood-fire broiled chicken dressed with sweet coconut gravy. Chopped peanuts and sugar. okra (lady fingers or “bendi”) or bitter gourd. Red bean paste. Sweet fillings can be:    Sesame paste (ground black sesame seeds mixed with sugar and lard) – the most common filling. fried prawns or fried squid. The rice for a nasi kandar dish is often placed in a wooden container about three feet high. For filled tangyuan.

the yolk becomes a dark green. with fried eggs (telur being the Malay word for egg) roti tisu (tissue bread. Variations include:      roti telur. stuffed with margarine and sugar.Source: Wikipedia Roti Canai Roti canai (pronounced “chanai. They are known for their golden yellow color and chewy characteristics. or yifu noodles. a smaller but thicker roti) roti planta. while the .松花蛋). ash. After the process is completed. The final round of preparation consists of flattening the dough ball. lime. It is then allowed to proof and rise. oiled and folded repeatedly. Source: Wikipedia Century Egg Century egg (皮蛋. yee-fu noodles. depending on the method of processing. The ideal roti is flat. ??. also called roomali roti. egg. salt. ???) is a variety of flatChinese egg noodles made from wheat flour. chicken or quail eggs in mixture of clay. flattened. hundredyear egg. yi noodles. The form of fat used is usually ghee (clarified butter). also known as preserved egg. thousand-yearegg and thousand-year-old egg is a Chinese cuisine ingredient made by preserving duck. cream-like substance with a strong odor of sulfur and ammonia. and rice straw for several weeks to several months.Yee Mee Yi mein (also called e-fu noodles. coating it with oil and then cooking on a flat iron skillet with a lot of oil. The entire mixture is kneaded thoroughly. The dish is composed of dough containing copious amounts of fat.” not “kanai”. a paper thin and flaky roti. flour and water. and the process is repeated. where roomal means “handkerchief” in Hindi) roti bawang (onion bread) roti bom (bomb bread. also known as Roti Prata) is a type of flatbread. fluffy on the inside but crispy and flaky on the outside.

transparent jelly with little flavor or taste. The mixture is then wrapped in a banana leafthat has been softened by steaming. then grilled or steamed. usually served as Century egg and Lean Pork congee (皮蛋瘦肉粥). made by mixing fish paste (usually mackerel) with a mixture of spices including chillies. Source: Tourism Penang Otak-Otak Otak-otak is a fish cake. turmeric.For extra kick squeeze in a little lime juice. Ginger water may also be added to form teh halia. The fried version is also availble on request at most places. orginger tea. he main ingredients are tea and condensed milk. It is believed that this method mixes the tea with the condensed milk more thoroughly than other methods.egg. Source: Wikipedia Teh Tarik Teh tarik (“pulled tea” or 拉茶 in Mandarin) is a type of tea which can be bought in restaurants and outdoor stalls. Source: Wikipedia Mee Jawa lanched noodles served with tomato based gravy. The tea is poured from a hand held high into a container held in a hand below. It has become the de facto national drink of Malaysia. prawns. lemon grass and coconut milk. garnished with beansprouts. The tea is poured back and forth in this manner to create a thick froth. beancurd. shallots. deep fried flour paste and sprinkled with groundnuts. potato. or with Lo Bak.white becomes a dark brown. Source: Wikipedia . garlic.