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MALAYSIAN FOOD |
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Food Type and Description |
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myMalaysiabooks
share with you the assortment of food available in Malaysia and
Singapore. Read the description of food - to select your choice food and
sample all the delightful food of Asia in Malaysia.
On this page
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Rice Dishes |
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 Rice is the
staple food of the country. Some of the rice meals you can order or
buy at eating places or restaurants are:
Nasi lemak (photo above)- rice cooked in coconut milk, served with ikan bilis
(anchovies), egg, groundnuts and cooked sambal (chilies). Sold
usually at roadside stalls. (most popular: Malay; Chinese)
Nasi ayam
(chicken rice) - Chicken rice is white rice cooked with
chicken stock and served with roasted, boiled chicken (Chinese stalls
also server roasted duck and pork) or roasted and deep fried chicken.
(usually Chinese or Malay)
Nasi
biryrani
- is rice
cooked with spices and prepared by placing layers of the spiced rice
with pieces of spiced-cooked lamb, mutton or chicken, then garnished
with almonds and raisins. (Indian-Muslim or Malay)
Nasi daun
pisang
(banana leaf rice) - an Indian rice meal served on a banana leave. White
rice is served on leaf with an assortment of vegetables, curried meat,
fish or vegetables and papadum (crispy cracker made from flour
with spices).
Nasi kandar
– an Indian-Muslim rice meal of white or spiced rice
served with a selection of spicy curry, vegetables and side dishes. Rice
is cooked without the meat, unlike nasi biryani.
(Indian-Muslim)
Nasi kunyit - yellow rice, cooked from
glutinous rice with coconut milk and turmeric; usualy served with
chicken curry (Malay and Nyonya)
Nasi Ulam - rice mixed with vegetables, a variety of local
aromatic herbs, grounded salted fish, desiccated coconut, etc. Popular
in Kedah.
Pulut inti - glutinous rice cooked with coconut milk and
served with grated coconut mixed wit palm sugar (brown sugar)
Chinese Rice Dumplings - glutinous rice with or without
meat wrapped in lotus leaves to cook....recipe
here
Rice is also popularly mad into
Malaysian kueh, especially in the rice
growing states of Kedah, Kelantan and Terengganu
 Malaysian food recipes
here
Nyonya Food and Recipes here
Malaysian
Kueh
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Nonya Food |
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 Nyonya
Cuisine (Peranakan food) is a blend of Chinese and Malay cooking
styles, that originates from the Peranakans or Baba & Nyonya (Nonya) of Malaysia and
Singapore. Nyonya (or Nonya) food from Penang, Melaka (Malacca) and Singapore differ
somewhat in tastes due to influences of other cultures.
Nyonya food Penang - influenced by
Malay and Thai cooking.
Melaka Nonya food - influenced by European and Malay styles.
Singapore Nonya food - more Chinese then Malay influence,
less spicy.
Some Nyonya food and recipes
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Acar Ikan
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Pickled Fish - small fried fish soaked in sauce of oil,
tamarind, garlic
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Acar Awak
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Pickled vegetables - carrots, long beans, cucumber, etc, cooked
with ginger, turmeric, garlic and vinegar |
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Asam Pedas
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Light, sour curry
of fish and pineapple.
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Bubur Cha Cha |
A sweet dessert of yam, sweet potatoes, sago and bananas cooked in
coconut milk |
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bubur cha-cha
chilli crab
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jui hu char
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pulut inti
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hokkien mee |
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Chilli Crab |
Spicy stir-fried crab.
Fresh crab is cooked with grounded chillies, lemon grass, turmeric,
lengkuas, belacan, onions, garlic and tomatos.
.......our chilli
crab recipe. |
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Jiu Hoo Char |
Fried vegetables
of shredded carrots and turnip with shredded cuttlefish |
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Sambal Kangkong |
Fried kangkong in chillies and
shrimp
........our
recipe |
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Sambal
belacan |
Pounded chillies
with prawn paste/cake
Other popular sambal is sambal udang which is of grounded
dried shrimps cooked with sambal and spices. |
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Nasi Ulam
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Rice with shredded herbs, vegetables and salted fish
...nasi ulam recipe
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Nasi Kunyit
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Glutinous rice
spiced with turmeric, served with chicken curry
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Pulut inti
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glutinous rice cooked with coconut milk and
served with grated coconut mixed with palm sugar (brown sugar) |
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Nonya
Kueh
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Malaysian cakes
usually of rice, rice flour, other flour and is usually steamed.
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Otak-otak |
Steamed spicy fish cake |
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Perut Ikan |
Spicy and sour
herb and vegetable curry cook with some fish intestines |
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Malaysian
Nyonya recipes
here
Malaysian
Kueh
Chinese
New Year Recipes
Note:
Nyonya
Food or Peranakan Cuisine originates from the Peranakans or Baba and Nonyas. Baba and Nyonya
refer to early Chinese migrants who came to the Malay peninsular from the 18th
century to 19th century. Some married Malays or are decendents of 'old' Chinese families
who assimilated many cultural practices of the Malays into
their Chinese culture. Though their cultural practices and spoken
dialect differ from that of Chinese,
they are administratively not
classified as a cultural group and are classified as Chinese. (Nyonya is spelt Nonya in Singapore)
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Malay Food |
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Malay Cuisine is typically spicy and as varied as the
spices used. The origin of Malay food is linked to the history of Indian
and Middle eastern migration to the country. Curried dishes and kueh
(Malaysian cakes) are the main and popular favourite of Malaysians. Each
state in Malaysia has its native specialty.
Some local favourite are:
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Dodol |
a
traditional Malay sweet cake made from mainly glutinous rice flour, rice
flour and coconut milk |
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Kerabu |
kerabu is a type of salad of Malaysian or
Thailand origins. It is usually made from fruits (such as pineapple or mango),
vegetables,
chillies
and fresh herbs (such as ginger flower, mint, etc. and sometime with
rice.
- e.g. nasi kerabu
(of rice and vegetables), kerabu taugeh (of bean sprout), kerabu
timbun (of cucumber), etc. |
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Laksa |
 Rice noodles garnish with
vegetables and served in a spicy, sour
fish flake light gravy. (photo) |
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Rojak |
Fruit salad topped with a spicy sauce of shrimp paste
and toasted nuts. |
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Nasi goreng
(fried rice) |
Fried rice is not only
favoured by the Malays but also Chinese, usually fried with eggs.
Nasi goreng kampong, Malaya-style is usually slightly hot and spicy
and a variety of nasi goreng cooked Chinese style |
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Nasi Lemak |
Rice cooked in coconut milk served usually with
chilli paste of anchovies (sambal ikan billis), egg and cucumber.
Nasi Lemak is usually served wrapped in banana leaves. (photo
top) |
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Nasi Tomato |
Rice cooked in tomato sauce and spices - usually
taken with some other dishes |
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Pulut Udang |
Glutinous rice flavoured with coconut, with spicy
prawn
fillings; wrapped in banana leaf and grilled |
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Sambals |
 Sambals are condiments made of chillies, onions, dry shrimp paste
and other spices. Most popular type of sambals in Malaysia are:
sambal belacan: the most common sambal (hot condiment in
Malaysia especially in the state of
Kedah. Made from chillies, onions, dry shrimp paste and seasoned
with salt, sugar and lime.
sambal ikan billis: Anchovies (ikan billis) cooked in a hot mix of chillies, onions,
belacan (shrimp paste), etc. This is usually served with
nasi
lemak.
sambal udang: Shrimps are cooked with sambal belacan and
other spices. The Nyonya style is of grounded dried shrimps cooked
with sambal and spices. |
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Malaysian food recipes
here
Malaysian
Kueh
Malaysian
Nyonya recipes
here
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Chinese food |
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Chinese cuisine
in Malaysia is mainly Hokkien, Cantonese, Hainanese and
Hakka (of different dialect group). Chinese food is generally less
spicier than Malay or Indian food. However due to the influence of other
cultures, Chinese cuisine in Malaysia and Singapore is unique, and often
different from dishes found in China or Taiwan. However, you can certainly
find internationally common Chinese food such as tim sum, Peking duck,
Chicken rice, noodle soup, etc.
Chinese in the northern part of West Malaysia (Penang
and Kedah) cook mainly Nyonya Style food, whereas those in and around KL and
Ipoh stick to Hakka or Cantonese cooking. Some of the many Chinese food are:
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Bak kut teh
(pork rib tea) |
a
popular aromatic herbal soup or ‘tea’ made of pork (usually pork ribs)
cooked in Chinese herbs. Served for breakfast or lunch meal with rice.
Packets of read-made ‘bak kut teh’ containing the herbal ingredients are
available at supermarkets. In a Muslim country like Malaysia, you
will find Chinese shops serving 'Chik Kut Teh' - chicken replacing pork
as the main ingredients, to cater to the Muslims as well. |
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chicken rice |
broiled or roasted chicken served with rice. (Hainanese,
best place to eat is in KL or Ipoh) |
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Sweet & Sour Fish |
Fish such as Grouper is deep fried whole till crispy and
served with a cooked sweet and sour sauce of pineapple, chillis and
onions and tomatoes. |
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Yong Tau Foo |
Tofu stuffed with Fish Mousse, served with chilli sauce. |
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clay pot rice |
rice cooked with pork sausage, salted fish and chicken in
a clay pot |
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Chinese noodles |
Chinese
noodles are common Malaysian Hawker food or street food and are
fabulous. Typical local Chinese noodle dish differ significantly from
those you get in China. Try Penang hawker food such as char kueh teow,
hokkien mee, chee cheong fun, jawa mee (details in My Penang). In
Ipoh, try wan tan mee or Ipoh kueh teow soup.
More in Penang Hawker food |
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Nyonya Food |
Food common in Penang, Kedah, Melaka (see top of page) |
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Malaysian
Chinese and Nyonya food recipes
here
Malaysian
Kueh
Penang Char Kway Teow, Nasi Lemak, peanut
cookies
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Indian Food |
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Indian cuisine
found in most places in Malaysia is usually of Indian-Muslim or South Indian
origin. The most popular Indian Muslims food is the pasembur, murtabak and
nasi kandar. Indian pancakes such as tosei, chapati and roti canai, served
with an assortment of curry are favourite breakfast meals. Some popular
Indian food are:
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Pasembur |
an assortment of shredded vegetables
(turnip, cucumber, bean sprout) and deep fried dough made from flour,
spices with some prawns. Served with a hot and spicy dressing and
dusted with a sprinkling of ground peanuts. |
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Roti canai |
flat pancake of wheat flour served with curry |
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Chapati |
flat pancake made of atta (wholemeal) flour served with curry |
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Mee Goreng |
noodles fried with egg, bean sprout, bean curd and
vegetables. |
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Nasi Kandar |
rice
meal of white or spiced rice served with a selection of spicy curry,
vegetables and side dishes. |
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Fish head curry |
hot curry immensely popular with
Malaysian. It is spicy curry prepared with large-sized heads of cods,
groupers, salmons or red snappers. |
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Tosei |
thin pancake shaped on a flat plate, made from rice floor, served with
curry. |
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Banana leaf rice |
white rice served with an assortment of curry and
condiments on a banana leaf. |
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Chutney |
Chutney is an Indian condiment similar to achar. It is usually served
with curry, meat and vegetables. Sweet chutney is used as a spread for
crackers or bread as a snack or small meal. Mango is the most common
fruit used for making chutney. It can be served as a condiment for a
formal meal or as a dip or spread with tortilla chips or crackers. Mango
chutney has a tasty, sweet and sour taste uniquely combined.
Mango chutney recipe HERE |
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Malaysian
food recipes
here
Malaysian
Kueh
Malaysian
Nyonya recipes
here
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Local
Food
Recipes |
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Food pages | 1 |
2 | 3 |
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5 | 6
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