ASIAN COOKERY

MALAYSIAN
CUISINE
CUL5A - LECTURE:WEEK 9
LECTURE OUTLINE

03 objectives
06 culinary

signature

04 overview
07 other

of Malaysian
specialties

cuisine

05 key ingredients 08 production

recipes for

lab
 PROPERLY LIST BASIC INGREDIENTS

OBJECTIVES CHARACTERISTIC

OF MALAYSIAN CUISINE

IDENTIFY SPECIALIZED COOKING TOOLS

AND TECHNIQUES 

UNDERSTAND AND IDENTIFY FLAVOR

PRINCIPLES OF THAILAND
 DISTINCT CULINARY VARIATIONS

Abundant vegetables

Fiery curries

Sweetness from " GULA JAWA"

 local palm sugar that taste like
caramel & molasses
 OVERVIEW: 
MALAYSIAN CUISINE
MARRIED CUISINE
- Early Arabic, Indian and Chinese merchants

as well as European trading ships, all

depended  Malaysia's straights for passage to

Indonesia

Biryani Strong coffee with

Flatbreads      toast

Egg & Rice noodles

Coconut Milk Curries

- Chinese Roots: merchants married Malay

women, they flourished in trading cities such

as Malacca and Penang

- Nonya Cooking: elaborate spices and unique

blend of Chinese techniques with Malay

ingredients
 OVERVIEW: 
MALAYSIAN CUISINE
CONTRIBUTORS & INFLUENCERS 
Workers from Southern India - specialties

based on rice batters such as Idli (steamed

rice cakes); Dosa (large, thin, crisp pancakes)

Immigrants from Indonesia - grilled satay,

spicy sambals

Muslims, Buddhists, and Hindus: exchanged

culinary traditions - features mostly chicken

and fish

COOKING METHODS USED:

Stir-frying

Sauteing 

Frying

Baking 

Grilling

Boiling 

Steaming 
 KEY INGREDIENTS
Coconut Milk

Lemongrass

Turmeric

Chilies

Chinese Soy sauce

Tofu

Rice

Noodles
CULINARY SIGNATURE:
LEMONGRASS
To add citrusy flavor to broths and spice pastes
Crushed and tied into knots for a bouqet garni
Finely minced or pounded smooth in a 
Compliments aromatics such as lime and ginger
OTHER SPECIALTIES

CURRY PUFFS
- Small, flaky deep-fried
turnovers filled with
curried chicken and
potatoes
OTHER SPECIALTIES

POPIAH
- Crepe like wrappers
rolled around a filling of
daikon, egg, Chinese
sausage, fried tofu,
chopped peanuts,
lettuce, bean sprouts
and hoisin sauce
OTHER SPECIALTIES

BAK KUT THE

- Pork ribs simmered in broth
with ginseng, star anise, and
black pepper
OTHER SPECIALTIES

CHAR KUEY TEOW

- Wide rice noodles stir-
fried with egg, shrimp,
bean sprouts, Chinese
chives, chilies and dried
shrimp paste
OTHER SPECIALTIES

SAMBAL BELACAN
- Chili based condiment
with dried shrimp paste,
lime juice
OTHER SPECIALTIES

ONDE ONDE
- Round, sweet rice
dumpling filled with
syrupy palm sugar and
rolled in freshly grated
coconut
OTHER SPECIALTIES

AYAM GORENG
WITH NASI
LEMAK
 WEEK 9 MENU:
MALASIAN CUISINE

AYAM GORENG

NASI LEMAK