Cuisine of Malaysia
Encyclopedia
Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic group
s in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Food preparation differs from place to place, although many of the foods used are alike. Spice
s, aromatic herb
s and root
s are all used in Malaysian cuisine.
Rice
tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand
, its northern neighbour. Quality Indian basmati
is used in biryani dishes due to its long grained shape, fragrance and delicate flavour. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.
A popular dish based on rice is nasi lemak
: rice steamed with coconut milk to give it a rich fragrance, and served with fried anchovies, peanuts, sliced cucumber, hard boiled eggs and a spicy chilli paste known as sambal
. For a more substantial meal, nasi lemak can also be served with a choice of curries, or a spicy meat stew called rendang
. Of Malay origin, nasi lemak is often called the national dish
. Although it is traditionally a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is now often eaten at any time of the day. The Malaysian Indian variety of the sambal tends to be a bit more spicy, and the Malay sambal in a nasi lemak tends to be a bit sweeter. Nasi lemak is not to be confused with nasi dagang
, which is sold on the east coast of Malaysia — Terengganu
and Kelantan
— although both nasi lemak and nasi dagang can usually be found sold side-by-side for breakfast.
cuisine, but used by other groups as well. Noodles such as bi hoon (米粉, Hokkien
: bí-hún, Malay
: bihun; rice vermicelli
), kuay teow (粿條, Hokkien: kóe-tiâu) or ho fun (河粉, Cantonese
: ho4 fan2; flat rice noodles
), mee (麵 or 面, Hokkien: mī, Malay: mi; yellow noodles), mee suah (麵線 or 面线, Hokkien: mī-sòaⁿ; wheat vermicelli
), yee meen (伊麵 or 伊面, Cantonese: ji1 min6; golden wheat noodles
), langka (冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2; transparent noodles
made from mung bean
s), and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal.
, dhosai ( tōcai /t̪oːsaj/), , idli ( iṭli /ɪɖlɪ/) and puri
( pūri /puːɾɪ/) are commonly eaten by most Malaysians as part of breakfast. Western style bread
is a relatively new addition to the Malaysian diet, having gained acceptance in the last generation.
is common in the Malaysian diet though it is notable that followers of certain religions such as Hinduism
and some followers of Buddhism
such as monks forbid the consumption of beef, while some Buddhists say people can eat beef and other meat. Beef can be commonly found cooked in curries, stews, roasted, or with noodles. Malays generally eat beef that is halal
. Australian fresh beef which is prepared under supervision of the Government Supervised Muslim Slaughter System (AGSMS) is imported into Malaysia and that beef is halal
.]
is largely consumed by the non-Muslim community in Malaysia like the Malaysian Chinese
, natives like Iban
, Kadazan
, Orang Asli
and expatriates. All Malaysian Malays are Muslim
and therefore do not consume pork since Islam
forbids it but does not prohibit others from producing and consuming pork products. Pork can be bought in wet markets, supermarket
s and hypermarket
s.During the Nipah virus epidemic, over a million pigs were culled in an effort to contain the outbreak.
or prawn
, crab
, squid
, cuttlefish
, clam
s, cockles
, snail
s, sea cucumber
and octopus
. In general, members of all ethnic communities enjoy seafood, which is considered halal
by Malaysian Muslims (and indeed all other Muslims), though some species of crabs are not considered Halal as they can live on both land and sea. Sea cucumbers are considered halal.
features in the Malaysian diet and most local fish is purchased the day after it is caught. Frozen fish is generally imported. Such fish, namely salmon
and cod
, are well received on the Malaysian table but are not caught by local fishermen. Imported fish are frozen and flown in as pieces or as whole fish and usually sold by weight.
. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Many Malay dishes revolve around a Rempah, which is a spice paste or mix similar to an Indian Masala
. Rempahs are made by grinding up fresh and/or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas.
although there are many notable foods with influences from North India
too. Before the meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish. This cuisine consists of curries
which uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include chicken curry, fish curry, and squid curry.
(Indian Muslims) dishes have developed a distinctly Malaysian style. Available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. A type of Indian Muslim meal served buffet-style at specialist Mamak eateries is called nasi kandar
(analogous to the Indonesian nasi padang, where you pay for what you have actually eaten), white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton, and usually accompanied with pickled vegetable and papadums.
Malaysian Chinese
food is derived from mainland southern Chinese cuisine such as Fujian cuisine
and Hakka cuisine
but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (most Malays are Muslims). Some Chinese food restaurants nowadays can be found serving halal
food. Chinese restaurants serving food in halal can introduce a wider range of customers to it.
(mixed Chinese/Malay ancestry) people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal
. It can be considered as a blend of Chinese and Malay cooking with some Thai influence .
Examples of Nyonya dishes include:
, and made it more dilute and less spicy to suit their taste.
Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born.
Desserts in Malaysia tend to make use of generous amounts of coconut milk
. Some common desserts include:
A huge variety of tropical fruits are commonly served as desserts in Malaysia. The most famous is possibly the durian
. Other popular fruits local to Malaysia include mango
, pineapple
, watermelon
, jackfruit
, papaya
, langsat, rambutan
, star fruit
, banana
and mangosteen
.
Some of the foods are similar to the food of its neighbouring countries. Due to its diversity in cultures, there is a wide variety of different foods available.
Ethnic group
An ethnic group is a group of people whose members identify with each other, through a common heritage, often consisting of a common language, a common culture and/or an ideology that stresses common ancestry or endogamy...
s in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Food preparation differs from place to place, although many of the foods used are alike. Spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
s, aromatic herb
Herb
Except in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s and root
Root
In vascular plants, the root is the organ of a plant that typically lies below the surface of the soil. This is not always the case, however, since a root can also be aerial or aerating . Furthermore, a stem normally occurring below ground is not exceptional either...
s are all used in Malaysian cuisine.
Rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand
Thailand
Thailand , officially the Kingdom of Thailand , formerly known as Siam , is a country located at the centre of the Indochina peninsula and Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the...
, its northern neighbour. Quality Indian basmati
Basmati
Basmati is a variety of long grain rice grown in India, Bangladesh and Pakistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice," and the word coincidentally means "my smile" in Arabic...
is used in biryani dishes due to its long grained shape, fragrance and delicate flavour. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.
A popular dish based on rice is nasi lemak
Nasi lemak
Nasi lemak is a dish sold in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand. The dish is considered the national dish and a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes...
: rice steamed with coconut milk to give it a rich fragrance, and served with fried anchovies, peanuts, sliced cucumber, hard boiled eggs and a spicy chilli paste known as sambal
Sambal
Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. For a more substantial meal, nasi lemak can also be served with a choice of curries, or a spicy meat stew called rendang
Rendang
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests...
. Of Malay origin, nasi lemak is often called the national dish
National dish
A national dish is a dish, food or a drink that is considered to represent a particular country, nation or region.A dish can become a national dish for a variety of reasons. It can be the national dish because it is a staple daily food for the majority of the population. It can also be the national...
. Although it is traditionally a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is now often eaten at any time of the day. The Malaysian Indian variety of the sambal tends to be a bit more spicy, and the Malay sambal in a nasi lemak tends to be a bit sweeter. Nasi lemak is not to be confused with nasi dagang
Nasi Dagang
Nasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.Nasi Dagang literally means "Trading Rice"...
, which is sold on the east coast of Malaysia — Terengganu
Terengganu
Terengganu is a sultanate and constitutive state of federal Malaysia. The state is also known by its Arabic honorific, Darul Iman...
and Kelantan
Kelantan
Kelantan is a state of Malaysia. The capital and royal seat is Kota Bharu. The Arabic honorific of the state is Darul Naim, ....
— although both nasi lemak and nasi dagang can usually be found sold side-by-side for breakfast.
Noodles
Noodles are another popular food, particularly in Malaysian ChineseMalaysian Chinese
Malaysian Chinese is a Malaysian of Chinese origin. Most are descendants of Chinese who arrived between the fifteenth and the mid-twentieth centuries. Within Malaysia, they are usually simply referred to as "Chinese" in all languages. The term Chinese Malaysian is also sometimes used to refer to...
cuisine, but used by other groups as well. Noodles such as bi hoon (米粉, Hokkien
Hokkien
Hokkien is a Hokkien word corresponding to Standard Chinese "Fujian". It may refer to:* Hokkien dialect, a dialect of Min Nan Chinese spoken in Southern Fujian , Taiwan, South-east Asia, and elsewhere....
: bí-hún, Malay
Malay language
Malay is a major language of the Austronesian family. It is the official language of Malaysia , Indonesia , Brunei and Singapore...
: bihun; rice vermicelli
Rice vermicelli
Rice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
), kuay teow (粿條, Hokkien: kóe-tiâu) or ho fun (河粉, Cantonese
Cantonese
Cantonese is a dialect spoken primarily in south China.Cantonese may also refer to:* Yue Chinese, the Chinese language that includes Cantonese* Cantonese cuisine, the cuisine of Guangdong province...
: ho4 fan2; flat rice noodles
Shahe fen
Shahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor...
), mee (麵 or 面, Hokkien: mī, Malay: mi; yellow noodles), mee suah (麵線 or 面线, Hokkien: mī-sòaⁿ; wheat vermicelli
Misua
Misua is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China...
), yee meen (伊麵 or 伊面, Cantonese: ji1 min6; golden wheat noodles
Yi mein
Yi mein is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics...
), langka (冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2; transparent noodles
Cellophane noodles
Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
made from mung bean
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
s), and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal.
Bread
Indian style bread such as roti canaiRoti canai
Roti canai or roti cane is a type of Indian-influenced flatbread found in Malaysia and Indonesia. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia...
, dhosai ( tōcai /t̪oːsaj/), , idli ( iṭli /ɪɖlɪ/) and puri
Puri (food)
Puri ,Hindi पूरी , Urdu: بوری, Tamil பூரி , Kannada ಪೂರಿ , Oriya ପୁରି, is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal.Puri is most commonly served at breakfast...
( pūri /puːɾɪ/) are commonly eaten by most Malaysians as part of breakfast. Western style bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
is a relatively new addition to the Malaysian diet, having gained acceptance in the last generation.
Poultry
Malaysian poultry is handled according to Halal standards, to conform with the country's dominant and official religion, Islam. Imported poultry is quite rare.Beef
BeefBeef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
is common in the Malaysian diet though it is notable that followers of certain religions such as Hinduism
Hinduism
Hinduism is the predominant and indigenous religious tradition of the Indian Subcontinent. Hinduism is known to its followers as , amongst many other expressions...
and some followers of Buddhism
Buddhism
Buddhism is a religion and philosophy encompassing a variety of traditions, beliefs and practices, largely based on teachings attributed to Siddhartha Gautama, commonly known as the Buddha . The Buddha lived and taught in the northeastern Indian subcontinent some time between the 6th and 4th...
such as monks forbid the consumption of beef, while some Buddhists say people can eat beef and other meat. Beef can be commonly found cooked in curries, stews, roasted, or with noodles. Malays generally eat beef that is halal
Halal
Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
. Australian fresh beef which is prepared under supervision of the Government Supervised Muslim Slaughter System (AGSMS) is imported into Malaysia and that beef is halal
Halal
Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
.]
- Australian beef can also be found in supermarkets such as Giant.
- Fresh beef can be found in supermarkets and hypermarkets.
Pork
PorkPork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
is largely consumed by the non-Muslim community in Malaysia like the Malaysian Chinese
Malaysian Chinese
Malaysian Chinese is a Malaysian of Chinese origin. Most are descendants of Chinese who arrived between the fifteenth and the mid-twentieth centuries. Within Malaysia, they are usually simply referred to as "Chinese" in all languages. The term Chinese Malaysian is also sometimes used to refer to...
, natives like Iban
Iban people
The Ibans are a branch of the Dayak peoples of Borneo. In Malaysia, most Ibans are located in Sarawak, a small portion in Sabah and some in west Malaysia. They were formerly known during the colonial period by the British as Sea Dayaks. Ibans were renowned for practising headhunting and...
, Kadazan
Kadazan
The Kadazans are an ethnic group indigenous to the state of Sabah in Malaysia. They are found mainly on the west coast of Sabah, the surrounding locales, and various locations in the interior. Due to similarities in culture and language with the Dusun ethnic group, and also because of other...
, Orang Asli
Orang Asli
Orang Asli , is a generic Malaysian term used for people indigenous to Peninsular Malaysia...
and expatriates. All Malaysian Malays are Muslim
Muslim
A Muslim, also spelled Moslem, is an adherent of Islam, a monotheistic, Abrahamic religion based on the Quran, which Muslims consider the verbatim word of God as revealed to prophet Muhammad. "Muslim" is the Arabic term for "submitter" .Muslims believe that God is one and incomparable...
and therefore do not consume pork since Islam
Islam
Islam . The most common are and . : Arabic pronunciation varies regionally. The first vowel ranges from ~~. The second vowel ranges from ~~~...
forbids it but does not prohibit others from producing and consuming pork products. Pork can be bought in wet markets, supermarket
Supermarket
A supermarket, a form of grocery store, is a self-service store offering a wide variety of food and household merchandise, organized into departments...
s and hypermarket
Hypermarket
In commerce, a hypermarket is a superstore combining a supermarket and a department store. The result is an expansive retail facility carrying a wide range of products under one roof, including full groceries lines and general merchandise...
s.During the Nipah virus epidemic, over a million pigs were culled in an effort to contain the outbreak.
Mutton
Mutton is also a part of the Malaysian cuisine. It generally refers to goat meat rather than sheep. The meat is used in dishes such as goat soup, curries, or stews. It is a popular ingredient in Malaysian Indian food.Seafood
Many types of seafood are consumed in Malaysia, including shrimpShrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
or prawn
Prawn
Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
, crab
Crab
True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
, squid
Squid
Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
, cuttlefish
Cuttlefish
Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....
, clam
Clam
The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.In the United States, "clam" can be used in several different ways: one, as a general term covering all bivalve molluscs...
s, cockles
Cockle (bivalve)
Cockle is the common name for a group of small, edible, saltwater clams, marine bivalve molluscs in the family Cardiidae.Various species of cockles live in sandy sheltered beaches throughout the world....
, snail
Snail
Snail is a common name applied to most of the members of the molluscan class Gastropoda that have coiled shells in the adult stage. When the word is used in its most general sense, it includes sea snails, land snails and freshwater snails. The word snail without any qualifier is however more often...
s, sea cucumber
Sea cucumber
Sea cucumbers are echinoderms from the class Holothuroidea.They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. There are a number of holothurian species and genera, many of which are targeted...
and octopus
Octopus
The octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms...
. In general, members of all ethnic communities enjoy seafood, which is considered halal
Halal
Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
by Malaysian Muslims (and indeed all other Muslims), though some species of crabs are not considered Halal as they can live on both land and sea. Sea cucumbers are considered halal.
Fish
FishFish (food)
Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.-Terminology:...
features in the Malaysian diet and most local fish is purchased the day after it is caught. Frozen fish is generally imported. Such fish, namely salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
and cod
Cod
Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
, are well received on the Malaysian table but are not caught by local fishermen. Imported fish are frozen and flown in as pieces or as whole fish and usually sold by weight.
Vegetables
Vegetables are usually available year round as Malaysia does not have four seasons. During the rainy season, sometimes vegetable yield decreases but does not stop altogether. Therefore, vegetables can be purchased throughout the year but are slightly more expensive at certain times of the year.Fruit
Malaysia's climate allows for fruits to be grown all year round. Most tropical fruits are either grown in Malaysia or imported from neighbouring countries. The demand for fruits is generally quite high. Some notable fruits include:- The durianDurianThe durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. It is also known as the "King of the Fruits". - The rambutanRambutanThe rambutan is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several...
also has a distinctive appearance, being red or yellow in colour (when ripe) and having fleshy pliable spines or 'hairs' on its outer skin. - The mangosteenMangosteenThe purple mangosteen , colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m tall...
, often called the "Queen of the Fruits". - The lycheeLycheeThe lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to Southern China and Southeast Asia, and now cultivated in many parts of the world...
, which has a bumpy red skin and sweet, sometimes made with tea to make it sweet. they are sold all year round. - The mangoMangoThe mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
, a refreshing fruit - The longanLonganDimocarpus longan, commonly known as the longan, is a tropical tree native to South and Southeast Asia, in the Indomalaya ecozone known for its edible fruit.-Vernacular names:The fruit is known as longan or longyan in English...
, which name translates to 'Dragon Eye' in Chinese, and is called mata kucing in Malay (literally 'cat's eye') and it's similar to lycheeLycheeThe lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to Southern China and Southeast Asia, and now cultivated in many parts of the world...
Food types
Malay cuisine bears many similarities to Indonesian cuisine, in particular some of the regional traditions from SumatraSumatra
Sumatra is an island in western Indonesia, westernmost of the Sunda Islands. It is the largest island entirely in Indonesia , and the sixth largest island in the world at 473,481 km2 with a population of 50,365,538...
. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Many Malay dishes revolve around a Rempah, which is a spice paste or mix similar to an Indian Masala
Masala
Masala or massala is a term used in South Asian cuisines to mostly describe a mixture of spices. A masala can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste...
. Rempahs are made by grinding up fresh and/or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas.
Malay food
- Apam balik - a bread like puff with sugar, corn, and coarse nut in the middle.
- Ayam percik - grilled chicken with spicy sauce.
- Ayam goreng kunyit - deep fried chicken, marinated in a base of turmeric and other seasonings.
- Ikan bakarIkan BakarIkan Bakar is an Indonesian, Malaysian and most of the South East Asian countries dish of fish or other forms of seafood grilled using charcoal. The word literally means "burnt fish" in Malay. Usually, the meat is marinated and then grilled; sometimes with a banana leaf between the seafood and...
- grilled/barbecued fish with either chilli, kunyit (turmericTurmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
) or other spice based sauce.
- Ikan pari - barbecued stingray
- Ikan asam pedas - A sour stew of fish (usually mackerelMackerelMackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
), tamarindTamarindTamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, chili, tomatoes, okraOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
and Vietnamese corianderVietnamese corianderPersicaria odorata, the Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Malaysia and Singapore it is called daun...
(Malay: daun kesum).
- KangkungIpomoea aquaticaIpomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names "Chinese spinach" and "swamp cabbage". It has many other names in other languages, such as "Phak bung" in Thai...
belacan is water convolvulus wok-fried in a pungent sauce of shrimp pasteShrimp pasteShrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in...
(belacan) and hot chilli peppers. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beanYardlong beanVigna unguiculata subsp. sesquipedalis, the yardlong bean, is also known as bora, the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean...
s.
- Keropok lekor, a specialty of the state of TerengganuTerengganuTerengganu is a sultanate and constitutive state of federal Malaysia. The state is also known by its Arabic honorific, Darul Iman...
and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce.
- KuihKuihKuih are bite-sized snack or dessert foods found in the Malay Archipelago as well as the Southern China provinces of Fujian and Canton...
(plural: kuih-muih) is usually a selection of cakes, pastries and sweetmeats eaten as a snack during the morning or during midday, and are an important feature during festive occasions. It is a tradition shared by both the Malay and the Peranakan communities. Some example include:- Onde onde - small round balls made from glutinous rice flour with pandan [screwpine] leaves essence, filled with palm sugar and rolled in fresh grated coconut.
- Kuih talam - steamed layered coconut pudding made of rice flour, sago flour and coconut milk is cooked by steaming. Pandan leaves lends aroma and the green color to one layer. A white coconut layer goes on top.
- Pulut inti - a kind of steamed 'dry' rice pudding made from glutinous rice & coconut milk. It is traditionally wrapped in banana leaves folded into a pyramid shape, and topped with fresh grated coconut sweetened with palm sugar.
- Layer Cake - a sweet cake with many layers
- Mee rebusMee rebusMee rebus or Mie rebus , is a noodle dish popular in Indonesia , Malaysia, and Singapore.The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy...
- a famous noodle dish which consists of mee (a spaghetti like mixture of flour, salt and egg) served with a tangy, spicy and sweet potato-based sauce. It is sometimes also called mee jawa, perhaps as a nod to its JavaneseJavanese cuisineJavanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java...
origins.
- Nasi LemakNasi lemakNasi lemak is a dish sold in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand. The dish is considered the national dish and a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes...
- rice steamed with coconut milk
- Nasi berlauk - Plain rice served with different variety of dishes
- Nasi DagangNasi DagangNasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.Nasi Dagang literally means "Trading Rice"...
- the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan.
- Nasi kerabu - a type of rice which is blue in color (dyed by a kind of blue flower or bunga telang), originated in Kelantan state.
- Nasi PaprikNasi paprikNasi pad prik is a Malaysian dish of fried rice flavoured with sauteed chilli paste. Nasi is Malay for rice and pad prik is a Thai phrase. Although Nasi Pad Prik today is regarded as part of Malay cuisine, it is Thai in origin.- External links :* *...
- originated from southern Thailand, rice with "lauk", typically chicken.
- Nasi Minyak - a multi-colored rice (dyed in a similar manner to Nasi Kerabu) usually eaten with rendang. It is very oily as the name implies. (minyak means oil)
- Nasi gorengNasi gorengNasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis , shallot, garlic, tamarind and chilli and accompanied with other ingredients,...
- fried rice. Nasi goreng kampung is a typical variant, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.
- SotoSoto (food)Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
- Soup with mee hun or ketupat.
- Pulut - Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is widely used during the Raya festive seasons as traditional food.
- KetupatKetupatKetupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines , and Singapore.-History:It is made from rice that has been wrapped in a woven palm leaf pouch and boiled...
- a type of glutinous rice dumpling that has been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay or gado-gado. Ketupat is also traditionally served by Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri).
- Ketupat
- RendangRendangRendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests...
- a spicy meat stew originating from the Minangkabau ethnic group of IndonesiaIndonesiaIndonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
, rendang is traditionally prepared by the Malay community during festive occasions.
- Roti jala - The name is derived from the Malay word 'roti' (bread) and 'jala' (net). A special ladle with a five-hole perforation used to make the bread looks like a fish net (picture in the works). It is usually eaten as an accompaniment to a curried dish, or served as a sweet with 'serawa'. Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaves.
- Sambal sotong - squid are cooked in a sambal-based sauce, made with chillies, shallots, garlic, stewed tomatoes, tamarind paste and belacan.
- Sayur LodehSayur lodehSayur lodeh is a popular vegetable in coconut milk soup in Indonesian cuisine. Common ingredients are young jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh all cooked in coconut milk soups and sometimes enrichen with chicken or beef stock....
- a stew of vegetables cooked in a lightly spiced coconut milk gravy.
- Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots and fresh cilantro.
- Serunding - Shredded meat in a form of meat floss with spices.
- Tempoyak - a popular Malay delicacy. It is durian extract which is preserved and kept in an urn. Commonly eaten with chillies and other dishes.
Malaysian Indian food
Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India, especially South IndiaSouth India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
although there are many notable foods with influences from North India
North India
North India, known natively as Uttar Bhārat or Shumālī Hindustān , is a loosely defined region in the northern part of India. The exact meaning of the term varies by usage...
too. Before the meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish. This cuisine consists of curries
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
which uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include chicken curry, fish curry, and squid curry.
Type of food found in Malaysian Indian Cuisine
- Banana leaf riceBanana leaf riceBanana leaf rice is a typical dish in South Indian cuisine.In banana leaf rice, white rice is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum...
is white rice served on banana leaf with an assortment of vegetables, curry meat or fish and papadumPapadumPapadum, also known as papad in Northern India, , pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India...
.
- ChapatiChapatiChapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
is a type of bread originated from Punjab. It is made from a dough of atta flourAtta flourAtta is the Hindi word for oven, and flour is the main ingredient of most varieties of Indian, Bangladeshi and Pakistani bread. Atta generally refers to the oven used in cooking the bread. Flatbreads made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine...
(whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
- Fish head curryFish head curryIn Malaysia and Singapore , Fish head curry is a dish where the head of an Ikan Merah , is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread.In Mithila, Orissa and Bengal where the staple is rice and fish, one...
- a dish where the head of a fish (usually ikan merah, or literally "red fish"), is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals.
- Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney.
- Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.
- NaanNaanNaan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
bread is a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as Chutney and curries such as Dhal curry. Some examples of Naan bread include Garlic Naan, Butter Naan, Garlic Butter Naan, Cheese Naan, Garlic Cheese Naan.
- PaneerPaneerPaneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...
is a dish that uses cheese. Unlike other types of cheese, it does not use rennetRennetRennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
as the coagulation agent. This makes it completely lacto-vegetarian. Some of the usual types of Paneer include Paneer Tikka, Paneer Butter Masala and Palak Paneer (Spinach).
- Payasam is a popular dessert, payasam is an integral part of traditional South Indian culture.
- PongalPongalThai Ponggal is a harvest festival celebrated by Tamils in the Indian state of Tamil Nadu, Indian Union Territory of Pondicherry and in Sri Lanka. Pongal coincides with the festival Makara Sankranthi celebrated throughout India. Pongal in Tamil means "boiling over" or "spill over". The boiling...
- rice boiled with milk and jaggery, it also shares the same name as the harvest festival which is celebrated every January. The name itself is derived from the fact that pongal (the dish) is cooked in the morning and offered to the gods, thanking them for the harvest.
- Putu MayamPutu MayamIddiyappam;இடியாப்பம் or 'Putu mayam' in Malay is a Tamil dish. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore....
(String hoppers/ Idiyappam) is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is served with grated coconut and jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, or, unrefined block sugar. In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and brown sugar. The homemade version in Malaysian Indian homes tend to be eaten as a savoury accompaniment to curried dishes or dal.
- RasamRasamRasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
is a type of lentil soup with pepper, coriander and cumin seeds
- Sambar is a thick stew of lentils with vegetables and seasoned with spices.
- UpmaUpmaUpma is a popular Indian breakfast dish originating in South India.-Etymology:The general name of the dish in most languages is formed from two words : salt and flour...
/Uppittu is a staple meal prepared from semolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
(rava), onion, green chillies, and certain spices.
- Roti canaiRoti canaiRoti canai or roti cane is a type of Indian-influenced flatbread found in Malaysia and Indonesia. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia...
is a thin bread with a flaky crust, fried on a skillet and served with condiments. It is sometimes referred to as roti kosong. In Singapore, it is referred to as prahta. Roti telur is a roti canai with egg in it. Telur means egg.
- Mamak rojak is a variant of rojak consisting of substantial ingredients like boiled potatoes and hard-boiled eggs. Also known as 'pasembur'.
- Maggi gorengMaggi gorengMaggi goreng is a style of cooking instant noodles, in particular the Maggi product range, which is common in Malaysia...
is a dish of fried Maggi instant noodles with flavouring (usually curry), vegetables, egg, tofu and occasionally chicken.
- MurtabakMurtabakMartabak or murtabak, also mutabbaq, is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia , Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary...
is a dish of savoury stuffed roti, usually including minced mutton, garlic, onion, and folded with an omelette, and is eaten with curry sauce.
- Nasi Beriani or BiryaniBiryaniBiryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
is a rice dish from the made from a mixture of spices, basmati rice, meat/vegetables and yogurt. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.
- Teh tarikTeh tarikTeh tarik is a hot Malaysian tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams in southeastern Asian country such as Malaysia. Its name is derived from the pouring process of "pulling" the drink during preparation...
literally meaning "pulled tea", is a well-loved drink amongst Malaysians. Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "pull", the thicker the froth. The "pulling" of tea also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating.
Mamak Culture
MamakMamak stall
A mamak stall, is a food establishment which serves mamak food. In Malaysia, the term mamak refers to Tamil Muslims, who generally own and operate them. Although traditionally operated from roadside stalls, some modern mamak stall operators have expanded their businesses into restaurant or...
(Indian Muslims) dishes have developed a distinctly Malaysian style. Available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. A type of Indian Muslim meal served buffet-style at specialist Mamak eateries is called nasi kandar
Nasi kandar
Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes....
(analogous to the Indonesian nasi padang, where you pay for what you have actually eaten), white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton, and usually accompanied with pickled vegetable and papadums.
Malaysian Chinese food
Malaysian Chinese
Malaysian Chinese is a Malaysian of Chinese origin. Most are descendants of Chinese who arrived between the fifteenth and the mid-twentieth centuries. Within Malaysia, they are usually simply referred to as "Chinese" in all languages. The term Chinese Malaysian is also sometimes used to refer to...
food is derived from mainland southern Chinese cuisine such as Fujian cuisine
Fujian cuisine
Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" , as well as...
and Hakka cuisine
Hakka cuisine
Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China , but also may be found in many other parts of China, as well as in the Chinese diaspora...
but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (most Malays are Muslims). Some Chinese food restaurants nowadays can be found serving halal
Halal
Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
food. Chinese restaurants serving food in halal can introduce a wider range of customers to it.
- Bak Kut TehBak kut tehBak-kut-teh is a Chinese soup popularly served in Malaysia, Singapore, Mainland China and Taiwan and also, neighbouring regions like Riau Islands and Southern Thailand.The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth...
(Chinese : 肉骨茶) (pork ribs soup). A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. The city of Klang is famous for it. In some towns, additional ingredients include sea cucumber and abalone. Bak kut teh is believed to have medicinal properties. - BakkwaBakkwaBakkwa is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien...
(Chinese : 肉干), Known also as barbecued pork and it literally means dried meat. This delicacy is sold everywhere throughout Malaysia and is especially popular during the Chinese New YearChinese New YearChinese New Year – often called Chinese Lunar New Year although it actually is lunisolar – is the most important of the traditional Chinese holidays. It is an all East and South-East-Asia celebration...
celebrations period. - Bread with curry chicken, chicken cooked in curry with a covering of bread. Found in the town of Kampar.
- Cantonese Fried Mee. (Chinese : 廣府炒, 河粉, 鴛鴦) Deep fried thin rice noodles served in a thick egg and cornstarch white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables such as choy sum. It is one of the common Chinese foods in Malaysia.
- Chai tow kway (Chinese : 菜頭粿) is a common dish in Malaysia and Singapore, also known as fried radishRadishThe radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time...
cake, it is made of rice flour and white radish. - Char Kway TeowChar kway teowChar kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles of approximately 1 cm or...
(Chinese : 炒粿條，炒河粉). Stir fried rice noodlesRice noodlesRice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
with prawns, eggs (pork or chicken), chives and beansprouts. Usually, with an option of cockles as well. - Chee cheong fun (Chinese : 豬腸粉) is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.
- Curry Mee (Chinese : 咖喱面). A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal.
- Duck noodle soup (Chinese : 鸭腿面线) is famous in Penang food stalls, ingredients include duck meat in hot soup with mixed herbals and slim white noodles mee-sua.
- Fuzhou cuisineFuzhou cuisineFuzhou cuisine is one of the four styles of Fujian cuisine. Fujian cuisine is considered one of the Eight Great Traditions of Chinese cuisine.- References :*...
can be found in the SitiawanSitiawanSitiawan, Malaysia is a region in the Manjung district of Perak, Malaysia....
area, as well as several cities and towns in SarawakSarawakSarawak is one of two Malaysian states on the island of Borneo. Known as Bumi Kenyalang , Sarawak is situated on the north-west of the island. It is the largest state in Malaysia followed by Sabah, the second largest state located to the North- East.The administrative capital is Kuching, which...
. Specialities include Kong piang. - Ginger Duck Mee (Chinese : 姜鸭面). Egg noodles cooked with duck stew. The duck is stewed with ginger in black sauce. This dish is available only from selected restaurants in Kuala Lumpur and the Klang Valley as the duck stew can be cumbersome to prepare.
- Hainanese Chicken RiceHainanese chicken riceHainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia...
(Chinese : 海南雞飯). steamed chicken served with rice cooked in margarine or chicken fatChicken fatChicken fat is fat obtained from chicken rendering and processing. Of animal-sourced substances, chicken fat is noted for being high in linoleic acid, a beneficial omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%. It is often used in pet foods, and has also been used in the...
& chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls. - Hakka cuisineHakka cuisineHakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China , but also may be found in many other parts of China, as well as in the Chinese diaspora...
can be found throughout the country, as there is a substantial Hakka community within the greater Chinese population. Yong tau fooYong tau fooYong tau foo is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations....
(Chinese : 酿豆腐) is a stuffed tofu dish with Hakka origins but is now popular Malaysians of all races, and is particularly associated with . As a localiazed adaptation, brinjals, lady fingersOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
, fried tofu, bitter melonBitter melonMomordica charantia, called bitter melon or bitter gourd in English, is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is among the most bitter of all fruits...
and chillies are also stuffed with the same meat paste used for the original version. - Hokkien MeeHokkien meeHokkien mee refers to fried noodles cooked in Hokkien style. Hokkien mee is served in many Southeast Asian countries and was brought there by immigrants from Fujian province in southeastern China.-Types:...
(Chinese : 福建麵). A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy. This dish is served mostly in Kuala Lumpur, Seremban, Klang, Kuantan and Penang. - Hokkien Mee or Hae Mee or Prawn MeeHokkien meeHokkien mee refers to fried noodles cooked in Hokkien style. Hokkien mee is served in many Southeast Asian countries and was brought there by immigrants from Fujian province in southeastern China.-Types:...
(Penang) This is a bowl of yellow mee and meehoon (rice noodles) served in soup boiled from prawns, boiled egg, kangkong vegetable and chilli. - Kaya toast or Roti bakar is a traditional breakfast dish. KayaKaya-Music:*Kaya , singer and creator of Seggae*Kaya , real name Francis Martin Lavergne*Kaya , former member of Schwarz Stein*Kaya , based in Liverpool...
is a sweet coconut and egg jam, and this is spread over toasted white bread. Traditionally served with a cup of local coffee/tea and soft-boiled eggs in light/dark soya sauce & ground white pepper. - Kway chap (Chinese : 粿汁), Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu derivatives and boiled eggs.
- Loh Mee (Chinese : 滷麵). A bowl of thick yellow noodles served in a thickened soup made from egg, flour, prawn, pork slices and vegetables.
- Mee Hoon Kor (Chinese : 面粉粿)
- Ngah Choy Kai (Bean sprouts chicken) of Ipoh (Chinese : 芽菜雞) is similar to Hainanese chicken rice. The steamed chicken are served with light soya sauce flavoured with oil and with a plate of beansprouts. This dish is favoured by all Malaysians.
- Ngah Po Fan Also known as Claypot Rice/Sha Po Fan(Chinese : 瓦煲雞飯 or 沙煲饭) is a claypot chicken rice dish. It is basically chicken rice cooked over high heat in copious amount of soy and oyster sauce. Dried salted fish is optional but highly recommended.
- Pan MeePan meePan Mee is a Hokkein-style noodle, originating from Malaysia. Its chinese name literally translates to flat flour noodle. It is a Malaysian Chinese cuisine....
or Ban Mian (Chinese : 板面) is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles. - PaoBaoziA bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...
(Chinese : 包) also known as bao, is a steamed bun made of wheat flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls. - PopiahPopiahPopiah is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China and its neighbouring Chaoshan on the Qingming Festival. In the Teochew dialect, popiah is pronounced as "Bo-BEE-a", which means "thin wafer"...
(Chinese : 薄饼), Hokkien/Chaozhou-style rolled crepe spring roll style , stuffed mainly with stewed vegetables, usually shredded tofu, turnip and carrots. Other items may also include egg, Chinese sausage ("lup cheong"). - Rojak (Malay Influenced: 水果囉喏). A fruit salad with a topping of thick dark prawn paste and some sliced fried 'yau cha kwai'. The Penang version is particularly popular and well regarded.
- Sin Chow (Singapore) Fried Meehoon (Chinese : 星洲米粉). Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and surrounding areas. The American Chinese version uses curry powder. Interestingly, this dish did not originate from Singapore.
- Turmeric chicken (黄姜鸡) is a chicken stew cooked with from a blend of bases mashed into a paste, consisting fresh turmeric, ginger and lemongrass.
- Tau foo fahDouhuaDouhua or doufuhua is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.-History:...
or Dau Huay (Chinese : 豆腐花 or 豆花) is a curdled version of soya bean milk and is flavoured with syrup. It looks much like Tau Foo but it is very tender. Sold in many places. It is a popular dessert among Malaysians and Singaporeans. - Tong SuiTong SuiTong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...
(Chinese : 糖水), Chinese dessert with a lot of variety. Basically a sweet drink with different ingredients such as black beans, sea coconut, yam, sweet potato, longan and others. - Vegetarian dishes (Chinese : 素食, 斎) In some towns in Malaysia, there are vegetarian restaurants that serve vegetarian dishes which resembles many meat dishes in look and even taste although they are made solely from vegetarian ingredients. You can get vegetarian roast pork, steamed fish with skin and bone, chicken drumstick complete with authentic looking bone, etc.
- Wonton Mee (Chinese : 雲吞麵), Chinese noodles with Chinese dumplings (Chinese : 雲吞), chooi sam and BBQ pork . Dumpling are usually made of Pork and/or prawns. 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 and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.
- Wu Tau Guo (Chinese : 芋頭糕), is yam cake that is made of mashed yam and rice flour. It has deep fried onion and shrimp on top, and usually served with red chilli paste.
- Yau Zha Gwai or Eu Char Kway or You Tiao (Chinese : 油炸鬼 or 油条) is Cantonese doughnut, a breakfast favourite eaten either like a doughnut—with coffee, or as a condiment for congee. It is shaped like a pair of chopsticks, stuck together. The name itself amusingly translates into "greasy fried ghosts".
- Zuk or zhou (Chinese : 粥) is congeeCongeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
, a rice porridge that comes with such ingredients as fish slices, chicken breast, salted egg, century eggCentury eggCentury egg or pidan , also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several...
and minced porkPorkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. Mui is the teochew version of rice porridge, and is usually more watery with visible rice grains. It is often cooked with sweet potato and served with an assortment of Chinese dishes like vegetables, meat and salted egg. - Duck Roaster (Chinese : 烧鸭) is a duck roaster. The famous duck roaster located in LunasLunasLunas is the name of several places:* Lunas, Hérault, France* Lunas, Dordogne, France * Lunas, Kedah, Malaysia...
, KulimKulimKulim is the third largest town in Kedah after Alor Star and Sungai Petani is located at the South East of Kedah state and East of Penang state in Malaysia. Kulim is a district consist of 15 smaller sub-districts also known as "mukim"...
.
Nyonya food
Nyonya food was developed by the Nyonya (Straits Chinese) and PeranakanPeranakan
Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Indonesian archipelago of Nusantara during the Colonial era....
(mixed Chinese/Malay ancestry) people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal
Sambal
Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
. It can be considered as a blend of Chinese and Malay cooking with some Thai influence .
Examples of Nyonya dishes include:
- Acar - various pickled meats and vegetables like acar keat lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun (cucumber), acar awat (mixed vegetables).
- Asam LaksaLaksaLaksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...
(Malay: 亞三叻沙). A bowl of thick white rice noodles served in a soup made of fish, tamarind, onion, basil, pineapple and cucumber in slices. - Ayam pongteh, a chicken stew cooked with tauchuTauchuTauchu , in Chinese cuisine, is a paste made from preserved soybeans, often used when steaming fish.The name comes from the pronunciation in the Min Nan dialect.-External links:*...
or salted soy beans and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in peranakan cuisine. - Ayam buah keluak, a chicken dish cooked using the nuts from Pangium edulePangium edulePangium edule is a tall tree native to the mangrove swamps of Southeast Asia...
or the "Kepayang" tree, a mangrove tree that grows in Malaysia and Indonesia. - Bak ChangZongziZongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Laotians, Thais, and Cambodians also have similar traditional dishes. In the Western world, they are also known as rice...
. Similar to the original zongzi, or Chinese rice dumpling, made from glutinous rice wrapped in leaf along with pork, shiitake mushrooms, nut and salted egg yolk of a duck's egg. A common Peranakan variant (Nyonya zong (娘惹粽) involves pandan leaves being used as the wrapping instead. - CincalokCincalokCincalok is a Malaccan food made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. It is similar to Bagoong Alamang in the Philippines.In Melaka, the shrimp is called udang geragau...
, a distinctly Nyonya condiment made of fermented shrimpShrimpShrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important... - Itek Tim or Kiam Chye Ark Th'ng is a soup whose main ingredients are duck and preserved mustard leaf and cabbage flavoured with nutmeg seed, Chinese mushrooms, tomatoes and peppercorns.
- Jiew Hu Char is a dish made up mainly of shredded vegetables like turnip or jicamaJícamaPachyrhizus erosus, commonly known as Jícama , Yam, and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus. Plants in this genus are commonly referred to as yam bean,...
, carrot, and cabbage and fried together with thinly shredded dried cuttlefish. - Kerabu Bee Hoon is a salad dish comprising rice vermicelli mixed with sambal belacan, honey lime (limau kesturi/calamansi) juice, and finely-chopped herbs and spices. Other famous salad dishes are kerabu bok née (black fungus/tikus telinga), kerabu kay (chicken), kerabu kay khar (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak poey (pork skin).
- Kiam Chye Boey is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiew Hu Char, Tu Thor Th'ng and a variety of other dishes. "Boey" literally means "end".
- Laksa lemakLaksaLaksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...
is a type of laksa served in a rich coconut gravy. - Lam Mee is long yellow rice noodles cooked in a rich gravy made from the stock of prawns and chicken. It is always served at birthdays to wish the birthday boy or girl a long life, and is also known as birthday noodles.
- Masak Belanda is a dish made from sliced pork and salt fish simmered together with tamarind juice.
- Masak Lemak is a style of cooking vegetable stew that makes liberal use of coconut milk. There are various versions of masak lemak. One example uses spinach as the main ingredient. In another version sweet potato is the main ingredient.
- Masak Titik is a style of cooking vegetable soup that makes liberal use of peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya.
- Mee SiamMee siamMee Siam , which means "Siamese noodle", is a dish of thin rice noodles in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia...
is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. - Nasi Kunyit (Translated into English as "Turmeric Rice") is glutinous rice cooked with turmeric colouring and is usually served with coconut milk chicken curry, "Ang Koo" (Literally "Red Tortoise", a Nyonya Cake) and Pink-dyed hard-boiled egg(s) as a gift of appreciation in celebration of the 1st month of a newly-born child.
- Nasi Ulam is a herbed rice comprising a variety of herbs (daun kaduk, daun cekur, daun kesum etc.) shredded thinly and mixed raw into hot rice with pounded dried shrimp (hae bee) and salt fish (kiam hu) and chopped shallots.
- Ngo HiangNgo hiangNgo Hiang or Heh Gerng is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres, in addition to its place of origin in eastern China....
(so called because of the use of Chinese five spice powder to flavour the minced meat), also known as Lor Bak (so called because of the lor or starch-based dipping sauce) is a fried, sausage like dish made from minced pork rolled up in soya bean curd sheets and deep fried. - Otak-otakOtak-otakOtak-otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.-Distribution:Otak-otak is found in...
is a fish cake grilled in a banana leaf wrapping. The town of Muar is famous for it. The Penang Otak Otak is steamed, not grilled and the distinct flavour and aroma or daun kaduk and coconut milk is clearly evident in this unique version. - Perut Ikan is a spicy stew (of the asam pedas variety similar to asam laksa) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum). A classic PenangPenangPenang is a state in Malaysia and the name of its constituent island, located on the northwest coast of Peninsular Malaysia by the Strait of Malacca. It is bordered by Kedah in the north and east, and Perak in the south. Penang is the second smallest Malaysian state in area after Perlis, and the...
Nyonya dish. - Se Bak, pork loin, marinated overnight with herbs and spices, cooked over a slow fire and simmered to perfection.
- Ter Thor T'ng (pig's stomach soup) requires a skilled cook to prepare and deodorise the ingredients, using salt, before cooking. Its main ingredients are pig's stomach and white peppercorns.
Sarawak Indigenous Cuisine
Sarawakians tend to have a distinct cuisine from their Peninsula counterparts. Some of them are part of the traditional cuisine of the natives, while some are influenced by either Chinese or Indian cuisine. Among the cuisine unique to Sarawak are:- Laksa Sarawak, is a beehoon with aromatic shrimp based gravy topped with shredded chicken, shredded egg, bean sprouts, prawns and chilli paste.
- Sarawak Kolo Mee, is a slightly sweet noodle dish, and often a main component of it is char siew, compliments the dish. Halal-type Kolo mee normally replaces pork slices with beef. Beef stock is used to replace lard.
- Manok Pansoh, is a traditional IbanIbanIBAN or Iban may refer to:People* Ibán Espadas , footballer* Iban Iriondo , bicycle racer* Iban Mayo , bicycle racer* Iban Mayoz , bicycle racer* Iban Nokan, anthropologist and ethnographer...
cuisine. Chicken is briefly cooked in a bamboo until tender and complimented with lemongrass, ginger and tapioca leaves. Another similar to Manok Pansoh but with added rice, is a traditional BidayuhBidayuhBidayuh is the collective name for several indigenous groups found in southern Sarawak, on the island of Borneo, that are broadly similar in language and culture . The name "Bidayuh" means 'inhabitants of land'...
cuisine named Assam Siok. It can be hardly found in any restaurants in Sarawak as it is normally home cooked. - Umai, is a traditional MelanauMelanauThe Melanau are a people who live on the island of Borneo, primarily in Sarawak, Malaysia, but also in Kalimantan, Indonesia. They are among the earliest settlers of Sarawak, and speak a Northwest Malayo-Polynesian language .-Origins:...
cuisine. It is a raw seafood salad consists of raw sliced seafood (either 'terubok' fish, prawn or jellyfish), sliced onions and served with ketchup and chillies. 'Umai Jeb' is a type of umai with no other ingredients than the seafood itself. Normally fresh 'terubok' fish is used. It is similar to Japanese sashimiSashimiSashimi is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces.-Origin:The word sashimi means "pierced body", i.e...
. - Kek Lapis Sarawak, or Sarawak layer cakes are famous among not only Sarawakians, but Peninsular Malaysians, especially during festive seasons. It is a must have for festive occasions like Hari Raya, Chinese New YearChinese New YearChinese New Year – often called Chinese Lunar New Year although it actually is lunisolar – is the most important of the traditional Chinese holidays. It is an all East and South-East-Asia celebration...
, Gawai and ChristmasChristmasChristmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
. Among the most popular ones are Sabok Tun Razak layer cakes, Evergreen layer cakes and Hati Pari cakes. . - Linut, is sticky broiled sago flour, normally complimented with 'sambal belacan' (shrimp paste) or curry gravy. It is popular among Melanau and Kedayan people in Sarawak. The same dish can be observed in Sabah and Brunei with different name, which is 'ambuyat'.
- Tebes or Ti'ong, is a traditional Melanau Baie 'kuih', which originated from Bintulu. It consists of fresh shrimps, wrapped wholly in coconut husk, and wrapped again in pandan or coconut leaves, then toasted.
- Selorot, is a traditional Sarawakian Malay 'kuih'. It is made from palm sugar and rice flour, cooked in a spiraled coconut leaves. It is normally eaten during a tea break, normally between lunch and dinner.
- Midin, is a jungle fern (quite similar to 'pucuk paku' that is popular in the Peninsular, but crispier). Midin is much sought after for its crisp texture and great taste. Midin is usually served in two equally delicious ways - fried with either garlic or belacan (shrimp paste). It is normally eaten with rice.
- Nasik Aruk is a traditional Sarawakian Malay fried rice. Unlike Nasi Goreng, Nasik Aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried to perfection with very little oil and then rice. The rice must be fried for longer time (compared to frying rice for Nasi Goreng) for the smokey/slightly-burnt taste to absorb into the rice. It is a common to see Nasik Aruk in the food menu list at Malay and Mamak coffee shops and stalls throughout Sarawak.
- Tomato noodle is a variation of the popular fried noodle or kueh tiaw (thin, flat rice noodles), with tomato gravy, meat (usually chicken pieces), vegetables and seafood (usually prawns). Sometimes crispy noodle is used.
- Foochow bagel is a traditional Foochow Chinese food. It is normally addressed as kompia. This pastry can only be found in SibuSibuSibu may refer to:*Sibu, Sarawak in Eastern Malaysia*Sibu Division*Sibu , an impact crater on Mars*Pulau Sibu, an island off the eastern coast of peninsular Malaysia*Sibu , name of a goddess in the Bribri tribe, in Costa Rica...
, BintangorBintangorBintangor may refer to:* Bintangor trees are the hardwood trees of the Calophyllum genus.* Bintangor, Sarawak is a town in Sarawak, island of Borneo, Malaysia.* Bintangor River is a river in Sarawak, island of Borneo, Malaysia....
or SarikeiSarikeiSarikei is a town, and the capital of the Sarikei District in Sarikei Division, Sarawak, east Malaysia. It is located on the Rajang River, near where the river empties into the South China Sea. The district population was 56,798...
where ethnic Chinese of Foochow clan formed a majority. - Bubur Pedas (or transliterated as 'spicy porridge) is unlike many other porridge that we know. Bubur Pedas is cooked with a specially prepared paste. It is quite spicy thanks to its ingredients, which include spices, turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. Like the famous Bubur Lambuk of Kuala Lumpur, Bubur Pedas is exclusive dish prepared during the month of Ramadan and served during the breaking of fast.
- Tuak is a type of liquor, unique to Iban and Bidayuh communities in Sarawak. It is made from either fermented rice or sugarcane although the former is more popular. It is normally served as a welcoming drink to guests, or during festive occasions like Gawai or ChristmasChristmasChristmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
. - Manok kacangma is a type of traditional Chinese-influenced dish, consists of a tender chicken parts cooked with lots of garlics and 'kacangma' herbs. Non-Muslims normally cook 'manok kacangma' with some Chinese wine or 'tuak' of their choice.
- Kelupis is similar to 'ketupat', but wrapped in spiraled pandan leaves. The rice used is glutinous rice, unlike ketupat which normally use plain rice.
- Pulut panggang is a type of traditional Malay kuih in Sarawak, which is a glutinous rice wrapped in pandan leaves then cooked over a fire. Unlike 'pulut panggang' in Peninsula, Sarawakian pulut panggang has more tastes in its glutinous rice and no filling.
- Murtabak corned beef is a type of traditional Indian-influenced dish. It is similar to murtabak in Peninsular Malaysia, but with corned beef filling. It is unique to Sarawak and Brunei Malays.
- Terubok Masin is a salted 'terubok' fish (or American shad fish), a type of oily fishOily fishOily fish have oil in their tissues and in the belly cavity around the gut. Their fillets contain up to 30 percent oil, although this figure varies both within and between species...
with lots of scales and Y-shaped bones. The fish can be either freshwater or seawater, local or imported, but local seawater 'terubok' fish costs more than other types. - Cerodet is a type of traditional Indian kuih which is very popular in Kuching.
- Kuih Jala is a type of traditional Iban kuih which is quite similar to kuih karas in Kedah.
- Suman is a traditional food of Malay in Pusa. It is a sea fish cooked in a banana husk and wrapped in banana leaves. It is almost the same with tebes and ti'ong in Bintulu.
Cross-cultural influence
Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curryCurry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
, and made it more dilute and less spicy to suit their taste.
Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born.
Desserts
Coconut milk
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
. Some common desserts include:
- Cendol. Smooth green rice noodles in chilled coconut milk and gula melaka (coconut palm sugar).
- Ais kacang (also known as air batu campur or just ABC. "'air batu' is ice in Malay") Sweet corn, red beans and cincau (grass jelly) topped with shaved ice, colourful syrups and condensed milk.
- Pulut hitam. Black glutinous rice porridge cooked with sago and served hot with coconut milk.
- Bubur cha cha. Yam and sweet potato cubes served in coconut milk and sago, served hot or cold.
- Honeydew sago. HoneydewHoneydew (melon)Honeydew is a cultivar group of the muskmelon, Cucumis melo Inodorus group, which includes crenshaw, casaba, Persian, winter, and other mixed melons.-Characteristics:...
melonMelonthumb|200px|Various types of melonsThis list of melons includes members of the plant family Cucurbitaceae with edible, fleshy fruit e.g. gourds or cucurbits. The word "melon" can refer to either the plant or specifically to the fruit...
cubes served in chilled coconut milk and sagoSagoSago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
. - Pengat (Tapioca and Banana) a thick brown sugar mixed together with coconut milkCoconut milkCoconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
, the fruits mentioned and boiled. - Sago Gula Melaka (Sago, Coconut Cream and Palm Sugar) Cooked translucent sago with coconut cream topped with palm sugar syrup.
- Pineapple tartsPineapple tartsPineapple tarts are small, bite-size pastries filled with or topped with pineapple jam, popular in Singapore, Malaysia, Indonesia and Brunei. The Malaysian town of Malacca is particularly famous for producing good commercial pineapple tarts...
A huge variety of tropical fruits are commonly served as desserts in Malaysia. The most famous is possibly the durian
Durian
The durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
. Other popular fruits local to Malaysia include mango
Mango
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
, pineapple
Pineapple
Pineapple is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. It was given the name pineapple due to its resemblance to a pine cone. The pineapple is by far the most economically important plant in the Bromeliaceae...
, watermelon
Watermelon
Watermelon is a vine-like flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind and fleshy center...
, jackfruit
Jackfruit
The jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, papaya
Papaya
The papaya , papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae...
, langsat, rambutan
Rambutan
The rambutan is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several...
, star fruit
Carambola
Carambola, also known as starfruit, is the fruit of Averrhoa carambola, a species of tree native to the Philippines, Indonesia, Malaysia, India, Bangladesh and Sri Lanka. The fruit is a popular food throughout Southeast Asia, the South Pacific and parts of East Asia...
, banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
and mangosteen
Mangosteen
The purple mangosteen , colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m tall...
.
Some of the foods are similar to the food of its neighbouring countries. Due to its diversity in cultures, there is a wide variety of different foods available.
See also
- Cuisine of SingaporeCuisine of SingaporeSingaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location...
- Ipoh cuisineIpoh cuisineThe city of Ipoh is famous for its cuisine. Its food culture is driven by its Chinese population who are largely of Cantonese and Hokkien descent. There is also excellent Malay and Indian food in Ipoh.-Savoury:...
- List of Malaysian dishes
- Mamak stallMamak stallA mamak stall, is a food establishment which serves mamak food. In Malaysia, the term mamak refers to Tamil Muslims, who generally own and operate them. Although traditionally operated from roadside stalls, some modern mamak stall operators have expanded their businesses into restaurant or...
- Penang cuisinePenang cuisinePenang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food". Among the most famous Penang dishes are:...
- Johor cuisine