Continued from : MALAYSIAN FOOD - MALAY CUISINE
Malaysian Chinese cuisine is a unique culinary tradition influenced by Chinese immigrants who settled in Malaysia, adapting their dishes with local ingredients and Malay flavors. It's a blend of Cantonese, Hokkien, Hakka, and Teochew cuisines with Malaysian influences. Some popular dishes include Hainanese chicken rice, bak kut teh, char kway teow, and rojak.
Malaysian Chinese cuisine is a vibrant and delicious reflection of the country's multicultural heritage.
There are halal Chinese food outlets in Malaysia now, mostly run by Chinese Muslims in Malaysia. Many Malays are now interested in Chinese food because many have visited Mainland China.
ASAM PEDAS
Asam Pedas is a sour and spicy Malaysian and Singaporean stew or soup, typically made with fish, but can also include other meats or seafood. The dish's signature flavor comes from the combination of tamarind (asam) for sourness and chili peppers and other spices (pedas) for the heat. It's a popular dish, particularly in the Malay and Peranakan communities, also known as Baba-Nyonya.
This dish has influences from Portuguese and Chinese cuisine, brought along with arrival of colonizers and traders in the Malay Peninsula during the 15th to 16th centuries.
CHEE CHEONG FUN
Chee Cheong Fun, also known as rice noodle rolls, is a Cantonese dish consisting of steamed rice noodles, often filled with various ingredients, and served with a savory sauce. The name, meaning "pig intestine noodle" in Cantonese, is derived from the appearance of the rolled noodles. Originating in Southern China, it's a popular dish in Hong Kong, Malaysia, and Singapore.
Different regions have their own unique versions. For example, Penang's version often includes a combination of prawn paste and a sweet sauce.
Chee Cheong Fun in Malaysia is now not only popular with the Chinese community, but also with many Malays and Indians. Not to mention that there are Chee Cheong Fun sold halal.
CHICKEN DUMPLING
Chicken dumplings in Malaysia are a popular dish, enjoyed in various forms, from traditional Chinese-style dumplings to modern variations. They typically consist of a savory chicken filling wrapped in a thin dough, and can be cooked by steaming, boiling, or pan-frying.
In Malaysia there are now many Muslim Chinese restaurants that sell halal Chicken Dumplings.
HOKKIEN MEE
Malaysian Hokkien Mee is a popular noodle dish, particularly associated with Kuala Lumpur, characterized by thick yellow egg noodles braised in a rich, dark soy sauce with ingredients like pork, prawns, and crispy pork lard. It's known for its smoky flavor (wok hei) achieved by skillful high-heat frying in a wok. The dish has its roots in the Hokkien community of Malaysia and is a distinct variation from the Hokkien mee found in other regions like Penang and Singapore.
Malaysian Halal Hokkien Mee refers to a version of the popular Hokkien Mee dish that is prepared without pork or lard, making it suitable for consumption by Muslims. It typically uses chicken fats or other halal-friendly alternatives to create the flavorful "bits" or crispy toppings.
Many restaurants and stalls across Malaysia, especially in areas with large Muslim population, offer halal versions of Hokkien Mee.
FRIED CHAR KWAY TEOW
Malaysian Char Kway Teow is a popular stir-fried noodle dish, known for its rich, savory flavors and smoky aroma. It features flat rice noodles, often with prawns, Chinese sausage, eggs, bean sprouts, and sometimes fish cake, all cooked over high heat with a flavorful sauce. It's a beloved street food and hawker center staple in Malaysia.
Char Kway Teow is a quintessential Malaysian Street Food, often found at Chinese, Malay and Mamak hawker stalls and food centres.
MALAYSIAN KUIH PAU
Malaysian kuih pau refers to steamed buns with various fillings, typically sweet or savory. They are a popular snack or breakfast item, with origins tracing back to Chinese cuisine. Kuih pau are known for their soft, fluffy texture and are enjoyed by people of all ages and backgrounds.
Kuih Pau is now widely available in Malaysia, from street vendors to restaurant and even at festival. It is loved by all Malaysians regardless of race.
LAKSA
Laksa is a spicy noodle soup popular in Southeast Asia, particularly in Malaysia and Singapore. It typically features thick rice noodles or rice vermicelli in a rich, flavorful soup base, often coconut-based or with a sour tamarind broth.
Laksa is believed to have originated from the mixing of Chinese and Malay culinary traditions, possibly through the Peranakan community. Laksa has many regional variations, reflecting the diverse cultures and influences in Southeast Asia, like Peranakan Laksa (Nyonya) and Sarawak Laksa.
LANZHOU FOOD
Lanzhou cuisine, particularly its famous hand-pulled beef noodles (Lanzhou Lamian), is available in Malaysia. These dishes are known for their flavorful broth and chewy, hand-pulled noodles. Several restaurants in Malaysia, especially in Kuala Lumpur, offer authentic Lanzhou beef noodles and other related dishes.
You can find Lanzhou Cuisine in various places in Malaysia such as KLCC area, Bukit Bintang and Pasar Seni in Kuala Lumpur.
PLAIN MANTOU
Plain mantou, a type of Chinese steamed bun, is readily available in Malaysia, often found in frozen food sections and grocery stores. Brands like Kawan and P.A. Food offer both regular and mini sizes, and they can be prepared by steaming or microwaving.
Plain Mantou is versatile and be enjoyed with a variety of accompaniments such as Condensed milk, Jams, Nutella, Peanut Butter, Currier or stews and Deef-fried for a crispy exterior.
MEE HAILAM
Mee Hailam, also known as Hainanese Noodles, is a popular Malaysian noodle dish influenced by Hainanese and Chinese cooking styles. It features yellow noodles (mee kuning) in a flavorful gravy with various proteins like fish cakes, shrimp, chicken, or beef, and vegetables such as kailan, baby corn, and tomatoes. The gravy is typically seasoned with sweet soy sauce, oyster sauce, and other ingredients, and thickened with cornstarch.
In essence, Mee Hailam is a delightful noodle dish that offers a unique blend of flavors and textures, making it a popular choice for Malaysian cuisine enthusiasts.
MEE HOON GORENG
Mee Hoon Goreng, also known as Bihun Goreng or Bee Hoon Goreng, is a popular fried rice vermicelli dish in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. It's a versatile dish, with each region, and even each household, often having its own unique recipe. Essentially, it's rice vermicelli noodles stir-fried with various ingredients like vegetables, proteins (such as shrimp, chicken, or tofu), and a savory sauce.
It's a common street food and be found in many variations, from simple versiona to more elaborate ones with different combination of vegetables and proteins .
MEE KARI
Mee Kari, also known as Curry Noodles or Curry Mee, is a popular Malaysian noodle dish featuring yellow egg noodles in a spicy curry broth, often with a coconut milk base. It's a type of spicy noodle soup, typically garnished with various toppings.
In some regions of Malaysia and Singapore, it's also referred to as Curry Laksa. It is a well-loved dish, particularly in Malaysia, Singapore and Indonesia.
MEE LADNA
Mee Ladna, also known as Kuey Teow Ladna, is a popular Malaysian noodle dish. It features flat rice noodles (kuey teow) or yellow Hokkien noodles served with a thick, flavorful gravy. The gravy, often made with chicken or seafood broth, is thickened with cornstarch and typically includes ingredients like garlic, ginger, and shallots. It's a customizable dish, often including chicken, prawns, or vegetables, and is known for its rich, savory taste. Mee Ladna is now among a favorite in Malaysia cuisine, available at Chinese, Malay and Mamak restaurants.
MEE TARIK
Mee Tarik, also known as hand-pulled noodles, is a type of Chinese Muslim cuisine characterized by its freshly made, hand-pulled noodles served in a rich, savory broth, often with toppings like braised beef. The noodles are made by kneading, pulling, twisting, and stretching wheat dough into long strands.
Mee Tarik is now among the favourite in Malaysia, often found in restaurants specialising in this cuisine especially a Chinese Muslim Restaurant in Malaysia.
MEE UDANG
Mee Udang, or shrimp noodles, is a Malaysian noodle dish famous for its shrimp and rich, flavorful broth. It is one of the favorite dishes of Malaysians, known for its chewy yellow noodles and thick, delicious shrimp broth. Mee Udang can be found all over Malaysia, with different local variations.
NASI AYAM
In Malaysia, Nasi Ayam (Chicken Rice) is a culinary staple and a popular street food, particularly in Ipoh, Perak.
Malaysia shares the same roots as Singapore for its Hainanese Chicken Rice. It was created by immigrants from Hainan in Southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice.
NYONYA CUISINE
Nyonya cuisine, also known as Peranakan cuisine, is a unique blend of Chinese and Malay flavors and cooking techniques, resulting in a rich and diverse culinary experience. This fusion is a legacy of the Baba-Nyonya community, descendants of Chinese immigrants who intermarried with local Malays in Malaysia, particularly in the 15th and 16th centuries.
Nyonya cuisine has regional variations, with influence from Thailand, Portuguese and Indonesian cuisines, particularly in Penang and Melaka.
Among the popular Nyonya cuisine are Nyonya Laksa, Ayam Pongteh, Udang Masak Lemak Nenas, Ayam buah Keluak, Nyonya Mee Siam, Nyonya Chap Chye, Inchi Kabin and Otak Otak.
You can find Nyonya Cuisine especially in Penang, Melaka, Kuala Lumpur and Singapore. Nyonya cuisine is not just about food, it's an experience that reflects the rich cultural heritage of the Baba-Nyonya community.
WANTAN NOODLES
Wantan noodles, known as "wantan mee" in Malaysia, is a popular dish consisting of springy egg noodles, char siu (barbecued pork), wontons, and often served with a side of soup containing more wontons. It's a staple in Malaysian hawker stalls and can be enjoyed in both dry and soup versions.
There are halal Wantan Mee in Malaysia now especially in restaurants run by Chinese Muslims.
Yee Mee, also known as Yi Mein, is a popular type of fried egg noodle dish in Malaysia. It's known for its crispy texture when fried and its ability to absorb flavorful sauces, often served in a hot claypot or as a sizzling dish. Yee Mee is a versatile noodle, used in both soup and stir-fry dishes, and is even seen as a symbol of longevity, sometimes given as a birthday present.
Yee Mee is a popular in Malaysian restaurant inluding Malay and Mamak Restaurant which served the Halal Yee Mee.
YONG TAU FOO
A Crash Course on Yong Tau Foo, a Dish of Hakka Origins. Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce.
Lembah Keramat, K.L
6 August 2025: 1.28 p.m
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