MalaysianMalaysiaMalayCuisine of MalaysiaFoodslocal foodMalay, Chinese, and Indian cuisineMalay, Chinese, Indian cuisineMalaysian cultures foodMalaysian dishes
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population.wikipedia
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As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine.
sambal terasisambolsambal belacan
Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.
Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore.
The white fleshy part of the coconut endosperm may be grated, shredded and used as is; dried to make desiccated coconut; or toasted until dark brown and ground to make kerisik.
Kerisik is used in Malaysian and Singaporean cooking.
The calamansi lime, or limau kasturi in Malay. Widely used as a souring agent in Malaysian cooking, the juice of the calamansi lime is also savoured on its own with ice and secondary flavourings like green apple juice, pandan leaves and dried preserved plums.
Calamondin is also used as ingredients in the cuisines of Malaysia and Indonesia.
A type of meal served buffet-style at some Mamak eateries is called nasi kandar, which is analogous to the Malay nasi campur where you pay for what you have actually eaten.
Nasi kandar is a popular northern Malaysian dish, which originates from Penang.
Nasi Dagang Teregganu
* Nasi dagang - rice cooked with coconut milk and fenugreek seeds, served with a fish gulai (usually tuna or ikan tongkol), fried shaved coconut, hard-boiled eggs and vegetable pickles.
Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Ikan Bakar Petaigrilled fishikan bolu bakar
Ikan bakar - barbecued or char grilled fish, usually smeared with a sambal-based sauce. It may also be accompanied with air asam, a dip made from shrimp paste, onion, chillis and tamarind juice.
Ikan bakar is an Indonesian or Malaysian dish of charcoal-grilled fish or other forms of seafood.
Ikan goreng - a generic term for shallow or deep fried fish, which is almost always marinated prior to cooking. There are countless recipes and variants for what is arguably the most popular and typical method of cooking fish in Malaysia.
Ikan goreng is various kinds of Indonesian, Malaysian, Singaporean and Bruneian dishes of deep fried fish or other forms of seafood.
Ayam masak merah - this dish literally means red-cooked chicken in English. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with nasi tomato - rice cooked with tomato sauce or paste, milk, dried spices, and a sauteed rempah base of garlic, onions, ginger.
Ayam masak merah is a Malaysian traditional dish.
Putu piringKueh Tutuputu mangkok
Putu piring - a round steamed cake made of rice flour dough, with a palm sugar sweetened filling.
Kue putu mangkok, kueh tutu, kue putu ayu, or putu piring is a round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar, and commonly found in Indonesia, Singapore, Malaysia, and Southern Thailand.
Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots, fresh cilantro and a wedge of calamansi lime. Variants include soups cooked with beef (daging), beef ribs (tulang), or oxtail (buntut/ekor), all seasoned with the same herbs and spices.
Sup Kambing or Sop Kambing is a mutton soup commonly found in Indonesian cuisine and Malaysian cuisine.
Asam PadehAsam Pedas with Fishasam fish
Asam pedas - a sour and spicy stew of meat, with the core ingredients being tamarind and chili. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added. Usually cooked with fish like mackerel or stingray, although some recipes use chicken and even oxtail.
It is popular in Indonesia and Malaysia.
The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.
The contribution of the Indian community to Malaysian cuisine is enormous.
Hokkien char mee
Hokkien Mee (Chinese: 福建炒麵) actually has two variants, with each being ubiquitous to a particular region of Peninsular Malaysia.
Hokkien mee is a Malaysian and Singaporean dish that has its origins in the cuisine of China's Fujian (Hokkien) province.
Kebebe- the food which made of 13 ingredients that has a bitter, salty, sweet, sour and spicy mixed taste. Its allegedly able to get rid of nausea after taking too much food.
* Cuisine of Malaysia
Wajid or wajik - a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka.
The sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei.
kway teowwide rice noodlesflat rice noodles
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), dongfen(冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2; cellophane noodles), Lao Shu Fen (老鼠粉, Cantonese: lou5 syu2 fan2; silver needle noodles), and others provide an alternative source of carbohydrate to a serving of rice that accompanies every meal.
Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Vietnam, Thailand, Cambodia, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.
Kerutuk Daging - a type of coconut milk-based curry. Traditionally it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad.
* Cuisine of Malaysia
Cincin - a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.
Rempeyek - deep-fried savoury cracker made from flour (usually rice flour) with other ingredients (such as peanuts) bound or coated by crispy flour batter.
Today rempeyek is commonly found in Indonesia and Malaysia, as well as countries with considerable Indonesian migrant populations such as The Netherlands and Surinam.
A popular way of serving fried tofu on its own is a salad with bean sprouts, shredded cucumber and spring onions, covered in a thick sweet and spicy dressing and dusted with roasted ground peanuts.
Dadar/Ketayap is a rolled crepe (usually flavored with pandan juice) and filled with grated sweet coconut filling (flavoured with gula melaka (Malaysian palm sugar)).
In Malaysia and Brunei, it is known as kuih gulung, kuih ketayap and kuih lenggang. In Sri Lanka it is known as surul appam. Similar to Indonesia, in Singapore it is known as kuih dadar.
yardlong beanlong beanlong beans
Malaysian-grown greens, tubers and vegetables commonly found nationwide include but not limited to amaranth (bayam), bean sprouts (taugeh), brinjals (terung), bitter gourd (peria), bok choi (sawi), cabbage (kobis), choy sum, cucumber (timun), Chinese celery (daun sup), coriander (daun ketumbar), ginger (halia), green beans, kangkung, "lady's fingers" (bendi), leeks, lettuce, lotus root, maize (jagung), napa cabbage (kobis cina), sweet potatoes (ubi keledek), spring onions (daun bawang), Sauropus androgynus (cekur manis or sayur manis), pumpkin (labu), shiitake mushrooms (cendawan), stink beans (better known as petai), tapioca (ubi kayu), taro or yam (ubi keladi), tomatoes, yambean or turnip, turmeric (kunyit), and yardlong beans (kacang panjang).
In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (belacan) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette.
fish headfishhead curry
Fish head curry - a dish where the head of a fish (usually ikan merah, or literally "red fish"), is braised in a thick and spicy curried gravy with assorted vegetables such as lady's fingers and brinjals.
Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins.
bird's eye chillicabe rawitchilli padi
As a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chili (cili padi), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder.
It is used extensively in Thai, Malaysian, Singaporean, Lao, Khmer, Indonesian, and Vietnamese cuisines.