THE 12 BEST MALAYSIAN CUISINES TO DISCOVER ON YOUR TRIP

 Malaysian cuisine displays the cultural richness and diversity of the country itself. The national cuisine combines ethnic flavours derived from the Malay, Chinese and Indian populations.

THE 12 BEST MALAYSIAN CUISINES TO DISCOVER ON YOUR TRIP


Despite Penang being famous for its street food vendors, the entire country has an array of culinary delights that need to be added to every foodie's bucket list. The following 12 dishes are the must-trys no matter where you are in Malaysia or what restaurant you visit.

1. NASI LEMAK

Malaysia's national dish, Nasi Lemak can be consumed as a breakfast dish, lunch dish, or dinner dish. A meal named for its cooking process referred to in Malaysian as ‘oily or fatty rice’, it also means ‘rich or ‘creamy’. A delicious aromatic flavour is added to the dish by steaming rice soaked in coconut cream with a pandan leaf. A thick yogurt spread and roasted peanuts with fresh cucumber slices, hard-boiled egg, and fried anchovies with roasted peanuts and chili sauce round out the meal.


2. ASSAM LAKSA

Malaysian laksa comes in many variations. However, there are two main categories in laksa: curry and assam. Generally, Assam Laksa is made with white flaky fish, and is considered one of Penang’s main dishes. There are noodles, cucumber, pineapple, fresh mint, lemongrass, ginger, and tamarind in the broth, which is tart and tamarind-based. You will be hooked on this dish from the moment you try it, with its combination of salty, spicy and sweet.


3. RENDANG

Malaysians love the spice and spiciness of Rendang because it's a rich, meaty dish. Coconut milk is simmered with beef and chilies, and spices are added to bring out the best flavor and tenderness. Today, Rendang is widely served with Nasi Lemak, Ketupat, and Lemang. In the past, Rendang was eaten only at ceremonial and festive occasions, but recently it has become so popular that it is usually served for every day meals.


4. ROTI JALA

‘Net bread’ or Roti Jala is named after the slicing lines created by sprinkling batter on a large skillet. This dish is usually served with a curry and is usually folded up like a crepe.

5. CHAR KWAY TEOW

The Penang version is a famous dish made with stir-fried ricecake strips and flat rice noodles, prawns, bloody cockles, Chinese lap cheong sausages, eggs, bean sprouts, and chives in soy sauce.


6. ROTI CANAI

Roti refers to bread in Malay, and this Indian-style flatbread is a must-taste dish. The typical breakfast is the dhal and sambal, traditionally eaten during the day. Try watching someone make roti when you get an opportunity. Tossing and swirling the ingredients in the air repeatedly, then folding and heating them, and all of this becomes almost as intense as the meal that follows.


7. SATAY CHICKEN

You will inevitably notice huge piles of skewers and the distinctive smell of satay everywhere in Malaysia – hawker stalls and pasa malams are the destinations where these skewers are prepared on the grill as ordered. Different countries around Southeast Asia have their own satay recipes. Malaysian satay uses ingredients commonly found in Malaysian cooking, such as shallots, turmeric, coriander powder, and lemongrass.


8. NASI KERABU

A colourful dish like this won't just catch your eye - it will also tickle your taste buds . In Nasi Kerabu, the colour of the blue rice comes from telang flowers that are crushed and mixed in it. Usually the fried fish or chicken, bean sprouts, cucumber, cabbage and prawn crackers are topped with the rice. In Malaysia, it is traditional to eat this dish with your hands because it comes from the state of Kelantan in the northern peninsula.


9. AIS KACANG

Air Batu Campur is also commonly known as Ais Kacang, or ABC. Traditionally, this Malaysian dish is sweetened with shaved ice and a mixture of red bean and sugar, although it comes in bright colors. Today, it is also served with a variety of fruits and sugar-free or sugary dressings. Coconut milk and red rose syrup dripped over the ice then evaporated and condensed milk are added to the shaved ice.


10. MEE GORENG

Chinese immigrants introduced Mee Goreng to Malaysia, a dish thought to have taken its roots from Chow Mein. Chinese cuisine influence the yellow egg noodles, while Indian spices and sweetness are used, in addition to the sweet pork. There has been a revival of this dish that caused its instant version to be created and even sold in Western markets at an extremely low price, much to the delight of university students.


11. MEE REBUS

This dish has yellow noodles in a sweet potato and tomato sauce accompanied by a chili-based rempah (spice paste) cooked with the addition of an egg, chopped calamansi lime, fried shallots, and bean sprouts. Street vendors used to sell Mee Rebus by carrying two baskets over poles, one with cookware and the other with everything needed to prepare the dish.


12. NASI KANDAR

The famous northern Malaysian food Nasi Kandar, which originates from Penang, is a popular breakfast dish. This dish is essentially steamed rice, usually accompanied by a variety of savory curries, which usually consists of curry, steamed chicken, shrimp or squid, fried egg, and okra. The street markets usually serve this buffet-style. These dishes are named for the way local hawkers used (and still do) balance two containers of nasi (rice) on their shoulder. In many parts of Malaysia, there are numerous Nasi Kandar restaurants open 24 hours a day and run by Muslims of Indian descent. It's more common for people to lick the sauced-soaked rice with their bare hands after they have washed them, leaving them smelling delicious for days.



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