What to Eat?
Choosing what to eat in Malaysia can be mind-boggling as well as adventurous. That’s because you will surely be spoilt for choice with so much to eat and to satisfy your insatiable appetite. Sweet, sour, aromatic, hot and spicy or “halal” too!. For the Muslim community and tourists, always look for the “Halal” logo when finding out what to eat. This “Halal” logo indicates the foods are endorsed by the relevant Islamic authorities. So whatever food, you name it, Malaysia has it all. Check out some of Malaysia’s signature cuisines here.
-
Ais KacangAis Kacang or mostly known as “ABC” (acronym for Air Batu Campur or Mixed Ice) is a Malaysian dessert that is perfect to refresh one’s senses. In the past, it was made of only shaved ice and red beans but today, the dessert has been given a sophisticated appeal and came in bright...
MORE > -
Apam BalikApam Balik, also known as Apom Balik is a pancake-styled snack wedded with compact package of an omelette. It is stuffed with more than a sufficient amount of sugar, peanuts and sprinkles of corn. Interestingly, Apam Balik today is reinvented to include more flavours such as durian, yam and more....
MORE > -
Ayam PercikThe word “Percik” means “splash”. And it certainly fits well into this chicken dish which is served with a special sauce that gives you a splashing good taste. Ayam Percik or Grilled Chicken in Coconut Sauce is a Kelantanese cuisine and is usually served with Kerabu Rice....
MORE > -
Assam LaksaA visit to Malaysia will not be complete without a taste of Assam Laksa. And CNN Go couldn’t agree it better when it listed Assam Laksa at number 7 on World's 50 most delicious foods in 2011, ahead of Thailand’s Tom Yum Goong and Singapore’s Chicken Rice and Chilli...
MORE > -
Banana Leaf RiceIt is a typical scene to see Malaysians, especially the Malay and Indian community eat with their bare hands the Banana Leaf Rice, a dish originated from South India consisting of a mound of plain rice, vegetables and choice of chicken, mutton, beef, squid or fish. The dish is also enhanced with...
MORE > -
Bak Kut TehBah Kut Teh, Chinese soup, is a typically famous morning meal in Malaysia, Singapore, Mainland China and Taiwan. The name, Bah Kut Teh literally means “meat bone tea”. It was introduced to Malaysia since the 19th century by Chinese labours coming from Guangzhou and Sichuan, China. ...
MORE > -
CendolNothing quenches your thirst than the sweet taste of Ice Cendol. Cendol is a cold dessert that is a simpler variation of the popular Ais Kacang. The signature ingredient is the green coloured cendol, made from rice flour and green colouring from pandan leaves (screwpine). With the same...
MORE > -
Char Kway TeowChar Kway Teow or stir-fried rice cake strips is arguably one of the most popular dishes among Malaysians of all races. The name is derived from ‘char’, the Chinese Hokkien dialect term for ‘fried’ while ‘kway teow’ refers to the ‘flat rice noodles’,...
MORE > -
Chicken RiceChicken Rice is one of the most popular dishes in Malaysia and varies accordingly. From the famous Hainanese Chicken Rice to Malay Chicken Rice and Melaka Chicken Rice, this speciality is a common sight in many street food stalls, coffee shops and even restaurants in hotels. The Hainanese...
MORE > -
Curry MeeA little bit of sweat is good. That’s what you get when you try the Curry Mee or Curry Laksa. This dish is a hot and spicy coconut curry soup with yellow egg noodles, rice vermicelli and bean sprouts. With a rich and little sweet taste, Curry Mee gives you a fiery exciting feeling that...
MORE > -
Devil Chicken CurryDevil Chicken Curry may sound fiery hot as its name but did you know it has its root from the Portuguese settlers who invaded Malacca back in the 15th century? It is a signature Eurasian dish of Portuguese origin. Traditionally made using Christmas leftovers, it is a fiery, meaty concoction, fused...
MORE > -
Fried RiceFried Rice or "Nasi Goreng" is a dish of steamed rice stir-fried in a wok and mixed with other ingredients such as eggs, vegetables and meat. In Malaysia, the diverse ethnic groups and cultures have created a variety of fried rice. The famous varieties are the Village Fried Rice (Nasi...
MORE > -
Hokkien MeeIn the northern side of Malaysia, “Hokkien Mee” refers to a spicy prawn noodle soup while the southern part refers it to fried thick noodles. So the name differs depending on the location. Nevertheless, Hokkien Mee as a spicy prawn soup is made from prawn, dried shrimps, boiled eggs,...
MORE > -
Kolok MeeIf there were a signature dish in Kuching, Sarawak, it would be Kolok Mee apart from Sarawak Laksa. This noodle dish is served throughout the day - for breakfast, lunch or even supper. Kolok Mee is made of egg noodles, blanched in water that looks like instant noodle and served in a light sauce...
MORE > -
LemangLemang is a traditional Malaysian, Indonesian and Singaporean food made from glutinous rice, coconut milk and salt, and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. The cooking...
MORE > -
Lor BakThe term “Lor Bak” literally means “gravy meat”. Traditionally, this dish was made up with right proportion of marinated fat and lean meat. It was then wrapped in a piece of thin bean curd skin and deep-fried in hot boiling oil. However, the dish has evolved to include more...
MORE > -
Mee GorengMee Goreng is a common dish in Malaysia. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, or beef, sliced meat balls, chili, cabbage, tomato, egg,...
MORE > -
Mee RebusBesides Mee Goreng, Mee Rebus is a popular noodle dish that can be commonly found in Malaysia. The noodles in the dish are made of yellow eggs and often mixed with some curry-like gravy that is spicy and somewhat sweet as well. When an individual tastes Mee Rebus, the first thing that would strike...
MORE > -
Manok PansohOne of the popular dishes of the Iban community in Sarawak is Manok Pansoh which features chicken and lemongrass cooked in a bamboo log over an open fire. This natural way of cooking produces an amazingly tender chicken with fragrant gravy smell of lemongrass and bamboo. The Iban community has...
MORE > -
Nasi BriyaniNasi Briyani is a wholesome rice-based dish prepared with spices, rice (eg basmati) and meat, fish, eggs and vegetables. The popularity of this exotic dish is attributed to its aromatic flavours and distinctively rich taste. The name ‘briyani’ is derived from the Persian word...
MORE > -
Nasi LemakNo visitors will leave Malaysia without tasting our very own Nasi Lemak. Hot cooked rice with pandan aroma steamed with coconut cream goes heavenly well with sizzling spicy sauce or “sambal”. Generous sprinklings of roasted peanuts and salty dried anchovies with a hard boiled egg make...
MORE > -
Otak-OtakOtak-Otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh and wrapped inside a banana leaf. The popularity of the food has expanded and is now even sold as frozen food and canned food. “Otak”...
MORE > -
PasemburPasembur is a spicy salad dish that is usually sold by Indian Muslims and occasionally by Chinese hawkers as well. The Indian version is often called Mamak Rojak while the Chinese Hokkien version is often called Cheh Hoo. The name Cheh Hoo means "raw...
MORE > -
PopiahA hefty sort of spring roll, Popiah speaks to those in need of the familiar crispy snack, but without the added oil. Unlike the wet spring rolls of Vietnam, Malaysian Popiah comes complete with its own unique flavours. In place of lettuce, the Malay wet spring roll has turnips, fried onions and...
MORE > -
Portuguese Grilled FishOne of the most exciting Portuguese dishes in Malaysia is obviously the Portuguese Grilled Fish. This dish is created by the Portuguese Malaysian community since generations. Delightfully hot and spicy, the dish normally uses stingray with all the herbs and spices and vegetables like slices...
MORE > -
RendangRendang is a curried and stewed meat dish believed to be originated from Padang, West Sumatra. Because of its lip-smacking delicious and spicy taste, it has been spread to other parts of Southeast Asia including Malaysia. Commonly served at ceremonial and festive occasions in the past, today it is...
MORE > -
Rojak (Penang Rojak)Fruit Rojak consists typically of cucumber, pineapple, benkoang (jicama), bean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Raw mangos and green apples are less commonly used. The dressing is made up of...
MORE > -
Roti CanaiRoti Canai is one of the most common and well loved dish of Malaysians of all races. It is also known as Roti Prata in Singapore and “The Flying Bread” among the Chinese community. Roti Canai has its roots in southern India, possibly the city of Chennai (formerly Madras)...
MORE > -
Sup Tulang"Sup Tulang" or "Beef Ribs Soup" is Malaysia’s aromatic soup boiled with beef bones (normally ribs) and spices. Whether it is Indian Muslim or Malay style, the soup’s flavours are enhanced with spices, garlic, ginger, turmeric, coriander seeds and leaves,...
MORE > -
SatayIf tourists were to choose and vote for their best or most favourite dish, Satay would definitely win hands down! Satay is a Malay food made up from meats that are marinated, skewered and grilled on sticks and served with delicious peanut sauce. Found in restaurants, food courts and night markets...
MORE > -
Teh TarikIf you were captivated with Crouching Tiger, Hidden Dragon, wait until you see Malaysia’s very own display of acrobatic skills – “Teh Tarik”. Yes, “the tarik” which literally means “pulled tea” is a hot Indian milk tea beverage which has become more...
MORE > -
Wanton MeeMalaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. Springy egg noodles are served al dente with a sticky sauce made from soy...
MORE > -
Yong Tau FooYong Tau Foo is a Chinese soup dish that is mainly found in countries such as Malaysia, China, Singapore and Thailand. Yong Tau Foo was first introduced in the early 1960s in a Chinese restaurant called “Chew Kuan” where it was originally just Tofu that was stuffed with fish paste....
MORE >
