The Malaysian cuisine is as rich as its culture and history. A blend of Chinese, Nyonyan, Indian, and Portuguese, the Malaysian cuisine is a melting pot of diverse cultures. One example of this multiculturalism is the use of banana leaves. For some dishes, the use of banana leaves to serve is a prerequisite. An assortment of savoury vegetables, curry, rice and other Chettinad styles of cuisine are served mostly in this manner. The use of this style is clearly influenced by South India, as Malaysia has a significant Tamil population. One’s gastronomical journey can begin with this extraordinarily unique Malaysian cuisine.
Nasi Kerabu: It is a dish from Kelantan in
northern peninsular Malaysia. The rice in this
dish gets its eye-grabbing blue colour from
telang flowers that are crushed and mixed into
flour. This dish is topped with bean sprouts and
fried coconut and further drenched in the spicy
budu, which is a fermented fish sauce.
northern peninsular Malaysia. The rice in this
dish gets its eye-grabbing blue colour from
telang flowers that are crushed and mixed into
flour. This dish is topped with bean sprouts and
fried coconut and further drenched in the spicy
budu, which is a fermented fish sauce.
Nasi Dagang: A well-known breakfast food consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Kuih: They are Malay-style pastries which are a kaleidoscope of soft, sugary morsels that melt on the tongue, leaving behind heavenly flavours and enlightening the taste buds.
Laksa: This spicy noodle soup can get you there in its curry form, enjoying this dish with fish or with prawns is the staple choice of Malaysians.
Rojak: It means ‘mixture’ in Malay and is
essentially a fried dough fritter with fruits and
veggies. There exist regional variations of this
dish.
veggies. There exist regional variations of this
dish.
Satar and Otak Otak: The former is a little
less spicy with more fish and portions.
Whereas Otak Otak is a fish paste mixture of
spices and diced onions that are loosely
wrapped in a banana leaf and barbecued over
charcoal, until the pinkish contents become
warm and the leaves are slightly charred.
Whereas Otak Otak is a fish paste mixture of
spices and diced onions that are loosely
wrapped in a banana leaf and barbecued over
charcoal, until the pinkish contents become
warm and the leaves are slightly charred.
Ais kachang : If you read it right, yes! The ‘ais’ is ice in this popular Malaysian dessert. Ais kachang quite literally means ice with beans, and has evolved from the humble ice ball drenched with syrup, to a little ice mountain served in a bowl, drizzled with creamed corn, condensed milk, gula melaka (a type of palm sugar) and brightly coloured syrups. Did it strike your foodie chord yet? It often does to the million of tourists out there!
Ketupat: This is a main dish which comes in severalvarieties. Basically, it involves weaving a pouch made of palm leaves around a handful of rice. The rice expands and compresses, resulting in a neat little bundle that one can dip in curry or rending (spicy meat dish).
The Mee Jawa: These uniquely curated noodles are served in a thick and spicy sauce that are accompanied by fried shrimp, sliced potatoes and tofu.
Apom Balik: This is a crisp stuffed pan cake whichis filled with peanuts and cream corn. This is quitepopular and commonly found dish on the streets of
Malaysia.
Malaysia.
History of the cuisine
Malaysia constitutes a festival of flavours. Its main component is Chinese cuisine. Rice remains the
king of the kitchen in Malaysia. It is served with dishes of meat or vegetables.
A multitude of cultures and races have brought their national dishes and foods to the coasts of
Malaysia since the beginning of history.
More than 1500 years earlier a Malay kingdom in Bujang Valley welcomed dealers from India and
China who brought with them gold and silks as well as an abundance of foodstuffs. Then came
along an immense supply of herbs and spices which have made Malaysia what it is now – rich in
flavours, culture and life.
Malaysia constitutes a festival of flavours. Its main component is Chinese cuisine. Rice remains the
king of the kitchen in Malaysia. It is served with dishes of meat or vegetables.
A multitude of cultures and races have brought their national dishes and foods to the coasts of
Malaysia since the beginning of history.
More than 1500 years earlier a Malay kingdom in Bujang Valley welcomed dealers from India and
China who brought with them gold and silks as well as an abundance of foodstuffs. Then came
along an immense supply of herbs and spices which have made Malaysia what it is now – rich in
flavours, culture and life.
Places to Visit
In Malaysia, a variety of cooking methods and colourful ingredients blend together in a hot wok to
create signature dishes of particular cuisines. Check out the best places to stroll for your food
adventure in the land of multiculturalism.
The Jalans is the street paved with food in Penang, Malaysia. Penang is a large island on the west
coast of Malaysia. The temperature hovers high all year at this street and cooks stand at huge broth
pots, whereas, the hawkers by the stalls shrills out in diverse dialects. Most of the food is fast food
in Penang.
Gurney Drive is another hang out for the best food experience in Malaysia. It is a walking esplanade
with a strip of bars and restaurants located on the coast in Georgetown on the island of Penang,
Malaysia.
But if you are among those who enjoys the ambience and interiors, then Plane in the City, which is
a Boeing 737 aircraft turned into a restaurant, is a must see place. The food available here comes in
three categories: Economy Class, Business Class and First Class. This would give you the
experience of having the best of food onboard.
One can find innumerable of restaurants and food stalls around Kuala Lampur, in the capital city, to
devour the magical flavours filled with cultural richness in Malaysia.
In Malaysia, a variety of cooking methods and colourful ingredients blend together in a hot wok to
create signature dishes of particular cuisines. Check out the best places to stroll for your food
adventure in the land of multiculturalism.
The Jalans is the street paved with food in Penang, Malaysia. Penang is a large island on the west
coast of Malaysia. The temperature hovers high all year at this street and cooks stand at huge broth
pots, whereas, the hawkers by the stalls shrills out in diverse dialects. Most of the food is fast food
in Penang.
Gurney Drive is another hang out for the best food experience in Malaysia. It is a walking esplanade
with a strip of bars and restaurants located on the coast in Georgetown on the island of Penang,
Malaysia.
But if you are among those who enjoys the ambience and interiors, then Plane in the City, which is
a Boeing 737 aircraft turned into a restaurant, is a must see place. The food available here comes in
three categories: Economy Class, Business Class and First Class. This would give you the
experience of having the best of food onboard.
One can find innumerable of restaurants and food stalls around Kuala Lampur, in the capital city, to
devour the magical flavours filled with cultural richness in Malaysia.
