List of Malaysian dishes
Encyclopedia
Dishes
| Name | Image | Region | Type | Description |
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| Acar Acar Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.... |
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| American fried rice American fried rice American fried rice is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons. Other ingredients like pineapple are optional... |
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| Asam Fish Asam fish Asam Pedas is a Minangkabau and Malay sour and spicy stew dish popular in Indonesia and Malaysia. The main ingredients were cooked in asam fruit juice with chilli and many other spices. The cooking process involves soaking the pulp of the fruit until it is soft and then squeezing out the juice... |
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| Bak kut teh Bak kut teh Bak-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... |
Klang, Malaysia | a soup consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic), boiled together with pork bones for hours | ||
| Bean Sprouts Chicken Bean Sprouts Chicken Bean Sprouts Chicken is a similar dish to Hainanese chicken rice.... |
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| Chai tow kway Chai tow kway Chai tao kway is a common dish or dim sum of Teochew cuisine in Chaoshan , Singapore and Malaysia, consisting of stir-fried cubes of radish cake.-Names:... |
a variety of dim som | |||
| Chapati Chapati Chapati 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... |
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Bread | A thin, unleavened flat bread originated from India, brought by the immigrants to the country early in the 19th century. Usually serve with beef/mutton curry. | |
| Chilli crab Chilli crab Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and... |
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| Curry 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... |
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| Curry puff Curry puff Curry puff is a Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell... |
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| Dodol Dodol Dodol is a toffee-like sweet food delicacy popular in Indonesia, Malaysia, Philippines especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao, Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular among the Roman Catholics from the west coastal... |
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| Dosai | ||||
| Fish ball Fish ball Fish balls are a common food in southern China and overseas Chinese communities made from surimi . They are also common in Scandinavia, where they are usually made from cod or haddock.-Terminology:... |
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Small Balls Made Of Fish | ||
| Fish head curry Fish head curry In 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... |
Fish | Fish head in curry, usually with vegetables | ||
| Fried rice Fried rice Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets... |
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| Hainanese chicken rice Hainanese chicken rice Hainanese 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... |
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| Hawker centre Hawker centre A hawker centre or cooked food centre is the name given to open-air complexes in Hong Kong, Malaysia, Singapore and Riau Islands housing many stalls that sell a variety of inexpensive food... |
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| Heong Peng Heong Peng Heong Peng means fragrant pastries in English. These pastries, which resemble slightly flattened balls, contain a sweet sticky filling made from malt and shallots, which is covered by a flaky baked crust and garnished with sesame seeds on the surface. They are available in many stores around Ipoh.... |
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| Hokkien mee Hokkien mee Hokkien 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:... |
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| Ikan Bakar Ikan Bakar Ikan 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... |
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| Kaya toast Kaya toast Kaya toast is a popular snack amongst Singaporeans and Malaysians. It consists of kaya, a spread of eggs, sugar and coconut milk and flavored with pandan on toasted or fresh bread or cream crackers. Butter or margarine may be spread as well.... |
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| Ketupat Daun Palas/ Ketupat Pulut | ||||
| Ketupat Nasi/ Ketupat Sate | ||||
| Kopi tiam Kopi tiam 咖啡店A kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Southeast Asia. The word is a portmanteau of the Malay word for coffee and the Hokkien dialect word for shop... |
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| Krupuk | ||||
| Kuih Kuih Kuih are bite-sized snack or dessert foods found in the Malay Archipelago as well as the Southern China provinces of Fujian and Canton... |
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| Kuih kochi Kuih kochi Kuih kochi is a Malaysian dumpling made from ground unpolished glutinous rice. For the Eurasians in Malaysia and Singapore, this snack is often sold at funerals. The black colour of the unpolished rice symbolises death, while the sweet filling represents resurrection.... |
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| Laksa Laksa Laksa 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... |
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| Lemang Lemang Lemang is a traditional Malay food made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. The cooking method using bamboo container is popular in Iban Dayak tribe of Borneo... |
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| Longan Longan Dimocarpus 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... |
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| Maggi Maggi Maggi is a Nestlé brand of instant soups, stocks, bouillon cubes, ketchups, sauces, seasonings and instant noodles. The original company came into existence in 1872 in Switzerland, when Julius Maggi took over his father's mill. It quickly became a pioneer of industrial food production, aiming at... |
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| Maggi goreng Maggi goreng Maggi goreng is a style of cooking instant noodles, in particular the Maggi product range, which is common in Malaysia... |
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| Murtabak Murtabak Martabak 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... |
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| Otak-otak Otak-otak Otak-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... |
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| Oyster omelette Oyster omelette Oyster omelette is a Chinese dish of Teochew/Fujian origin, made famous in Taiwan... |
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| Palm wine Palm wine Palm wine also called Palm Toddy also called "Kallu" written in Malayalam and கள்ளு in Tamil or simply Toddy is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, and coconut palms... |
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| Pasembur Pasembur Pasembur is a Malaysian Indian salad consisting of cucumber , potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried octopus or other seafoods and served with a sweet and spicy nut sauce.... |
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| Pineapple tarts Pineapple tarts Pineapple 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... |
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| Pisang goreng Pisang goreng Pisang goreng is a snack food mostly found throughout Indonesia, Malaysia, and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" . It is consumed as a snack in the morning and afternoon... |
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| Popiah Popiah Popiah 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"... |
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| Pulot tartal Pulot tartal Pulot Tartal is Malaccan-based dish where white coconut milk sauce is served with glutinous rice .- External links :http://www.makansutra.com/forums/singapore/viewtopic.php?t=6983&postdays=0&postorder=asc&start=0&sid=6d4e516f1d0e2209bbde6c10667285d2... |
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| Puri (food) 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... |
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| Putu mayam Putu Mayam Iddiyappam;இடியாப்பம் or 'Putu mayam' in Malay is a Tamil dish. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore.... |
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| Ramly Burger Ramly Burger The Ramly Burger, also known as the Burger Ramly, is a Malaysian burger created by Ramly Moknin popular in Malaysia and Singapore. Though the term "Ramly Burger" may refer to any of the hamburgers sold in a Ramly Burger stall, it most commonly refers to the Ramly Burger Special... |
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| 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... |
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| Rojak Rojak Rojak or Rujak is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore... |
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| Rojak Klang Rojak Klang Rojak Klang is a popular cuisine in the royal town of Klang in Selangor, Malaysia.-Ingredients:*Kuih*Egg*Squid*Tofu*Cucumber*Potato*Rojak Gravy-Famous Rojak Klang stalls:... |
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| Roti canai Roti 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... |
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| Roti john Roti john Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore.-Ingredients:The ingredients include minced meat , onion, egg, sardines, tomato-chilli sauce and a baguette-type loaf.... |
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| Roti tissue Roti Tissue Roti Tissue, or Tissue Prata is one of the most creative looking Mamak food, sometimes known as Roti Helikopter . Roti Tissue is a much thinner version of traditional Roti canai, almost as thin as a piece of 40-50cm round-shaped tissue. The finishing touches to Roti Tissue require skill, and they... |
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| Rousong Rousong Rousong , also sometimes called meat wool, meat floss, pork floss, pork sung, is a dried meat product that has a light and fluffy texture similar to coarse cotton, originating from Fujian. Rousong is used as a topping for many foods such as congee, tofu, and savory soy milk. It is also used as... |
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| Samosa Samosa A samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa... |
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| Sata (food) | ||||
| Satay Satay Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are... |
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| Satay celup Satay celup Sate Celup or Satay Celup is a dish where an assortment of raw and semi-cooked seafood, meat and vegetables on skewers are dunked into a boiling pot of water and eaten with sauces that are similar to the ubiquitous satay sauce but made with a variety of different ingredients.Satay celup is... |
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| Shahe fen 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... |
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| Soto ayam Soto ayam Soto ayam is a yellow spicy chicken soup with lontong or nasi empit or ketupat and/or vermicelli or noodles, commonly found in Indonesia, Singapore, Malaysia, and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth... |
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| Sup Kambing Sup Kambing Sup Kambing is one of Malaysian Indian and Indonesian cuisine's best-known dishes.-External links:* http://thestar.com.my/kuali/recipes/mutton.html... |
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| Teh See | ||||
| Teh halia Teh halia Teh halia is a tea beverage that is commonly consumed in Malaysia and Singapore. It is prepared like English tea with milk although it contains the added ingredient of ginger... |
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| Teh tarik Teh tarik Teh 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... |
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| Tosei | ||||
| Tuak Tuak Tuak is an alcoholic beverage made of fermented rice, yeast and sugar and drank in parts of Indonesia such as Sumatra, Sulawesi, Penang Islands, Borneo and East Malaysia. In these areas it is often referred to as rice wine... |
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| Ulam (salad) Ulam (salad) Ulam is a traditional salad produced from the leaves of Centella asiatica. Ulam is typically eaten with anchovies, cincalok or shrimp paste. It is recognised as a popular main dish in traditional Malay villages.... |
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| Yong tau foo Yong tau foo Yong 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.... |
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| Yusheng Yusheng Yusheng, yee sang or yuu sahng , or Prosperity Toss, also known as lo hei is a Teochew-style raw fish salad. It usually consists of strips of raw fish , mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients... |
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| Zongzi Zongzi Zongzi 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... |
Noodle dishes
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Ban mian Ban mian Bǎn miàn is a Hokkien-style egg noodle soup common in parts of China's Fujian province, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly... |
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| Char kway teow Char kway teow Char 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... |
a popular noodle dish in Malaysia and Singapore. The dish is made from flat rice noodles | |||
| Curry Mee Curry Mee Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves... |
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| Duck soup noodles Duck soup noodles Duck soup noodles or Duck leg noodles is a style of serving noodles famous in Malaysia, in particular at Penang hawker centres. The dish consists of ingredients such as duck meat in hot soup with mixed herbs and slim white noodles known as mee-sua.... |
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| Lor mee Lor mee thumb|Lor mee sold in [[Bukit Batok]], SingaporeLor mee is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles . The dish is eaten by Hokkiens in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs... |
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| Mee goreng Mee Goreng Mie goreng is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, or beef, sliced bakso , chili, vegetables, tomatoes, egg, and acar... |
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| Mee pok Mee pok Mee pok is a type of Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan , Singapore, Malaysia and Thailand... |
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| Mee rebus Mee rebus Mee 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... |
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| Mee siam Mee siam Mee 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... |
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| Wonton noodle | ||||
| Mee Bandung Muar Mee Bandung Muar Mee Bandung Muar, or simply Mee Bandung, is a traditional cuisine originated from Muar, Johor, Malaysia. The word 'bandung' in its name is due to to literal definition which means "mixed" or "pairs" in Malay language as in several Malay words like "Sirap Bandung" and "Rumah Berbandung" .In the Mee... |
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Rice dishes
| Name | Image | Region | Type | Description |
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| Banana leaf rice Banana leaf rice Banana 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... |
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| Claypot chicken rice Claypot chicken rice Claypot chicken rice is usually a dinner dish in the southern regions of China, Singapore and Malaysia. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added... |
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| 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"... |
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| Nasi goreng Nasi goreng Nasi 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,... |
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| Nasi goreng pattaya Nasi goreng pattaya Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce, cucumber, and/or keropok... |
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| 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.... |
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| 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... |
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| Nasi paprik Nasi paprik Nasi 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 :* *... |
Snacks
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Cokodok Cokodok Cokodok , also called Kuih Kodok or Cucur or Jemput-jemput, is a traditional Malaysian fritter snack that is made with flour and banana, and is fried. It is usually round in shape and tends to vary in size. There are many varieties of this snack, some substituting the banana with anchovies, prawns,... |
snack | a snack that is made with flour and banana, and is fried. |
Muruku - deep fried, spiced indian crackers
Preserved meat
| Name | Image | Region | Type | Description |
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| Bakkwa Bakkwa Bakkwa 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... |
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| Char siu Char siu Char siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat... |
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| Chinese sausage Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. It is commonly known by its Cantonese name "Lap Cheong" or "Lap Chong" .-Varieties:... |
Sweet cakes and desserts
| Name | Image | Region | Type | Description |
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| Ais kacang | ||||
| Cendol Cendol Cendol is a traditional dessert originating from South East Asia which is still popular in Indonesia, Malaysia, Myanmar , Singapore, Vietnam, and Southern Thailand where it is called lortchorng singapore ลอดช่องสิงคโปร์).-Etymology:There is popular belief in Indonesia that the name "cendol" is... |
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| Es kacang hijau Es kacang hijau Es kacang hijau or bubur kacang hijau is an Indonesian and Malaysian dessert made from mung beans with coconut milk and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.... |
Condiments, sauces and spreads
| Name | Image | Region | Type | Description |
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| Budu | ||||
| Cincalok Cincalok Cincalok 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... |
condiments | fermented small shrimps or krill. | ||
| Coconut jam Kaya |
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| 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... |
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| Belacan | ||||
Beverages
| Name | Image | Region | Type | Description |
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| Bandung Bandung (drink) Bandung, sirap bandung, or air bandung is the name of a drink popular in Malaysia and Singapore. It consists of milk flavoured with rose cordial syrup, giving a pink colour. The drink is an adaptation of rose milk served in India.... |
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| Ipoh white coffee Ipoh white coffee Ipoh "white" coffee is a popular coffee drink which originated in Ipoh, Perak, Malaysia. The coffee beans are roasted with palm-oil margarine, and the resulting coffee is served with condensed milk.... |