Hj. Zulheimy Ma'amor: MALAYSIAN FOOD

As a country that brings together many different cultures, the food is highly varied. Malaysian flavours are a unique combination of sweet, sour, rich and spicy, combines in a way unlike any other country's cuisine. Street food, whether in cities, villages or small towns is almost everywhere in Malaysia.

I will start with the cuisine of the Malay ethnic group, which is the majority ethnic group in Malaysia.

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia residing in Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Island and Christmas Island in Australia, Sri Lanka and Madagascar in South Africa.

APAM BALIK

A popular Malaysian pancake, also known as "upside down pancake" or "moonlight". It is a sweet pancake filled with peanuts, sugar, and sometimes sweet corn, and then folded in half. Apam balik comes in two versions: thick and soft, or thin and crispy.
There are two main versions, thick and fluffy apam balik, and thin and crispy apam balik.

BADAK BERENDAM

A type of traditional Malay cake that is famous, especially on the east coast of Peninsular Malaysia, namely Kelantan and Terengganu. This cake consists of balls of glutinous rice flour mixture filled with coconut filling mixed with nisan, and soaked in coconut milk sauce. The name "badak berendam" refers to the balls looking like a rhinoceros soaking in a river (coconut milk sauce).

BUBUR KACANG

Bubur kacang is a sweet porridge from Southeast Asia made from green beans, coconut milk, and sugar. Green beans are boiled until soft, then coconut milk and sugar are added. This porridge is often served as a dessert, snack, or snack, but is also popular for breakfast or dinner.

Sometimes bubur kacang is mixed with durian, served as is or together with a bread.

BUBUR LAMBUK

Bubur lambuk is a spiced rice porridge that is usually cooked and distributed in a communal manner, especially during Ramadan, as a meal for breaking the fast. It is a popular dish in Malaysia and Singapore, and is often associated with traditions in mosques.

CUCUR KODOK BAWANG

Cucur kodok bawang, also known as jemput-jemput bawang, is a traditional Malaysian cake made from wheat flour mixed with onions and fried. It gets its name from "kodok" because of its round shape like a frog, and "bawang" because onions are the main ingredient in the mixture.

Cucur kodok bawang is suitable to be served as a light snack with chili sauce, tea, or coffee. It is often a choice for afternoon tea or breakfast.

CUCUR KODOK PISANG

Delicious, Soft & Oil-Free Banana Fritters.

Banana Fritters, is a traditional Malaysian cake made from ripe bananas. It is a popular snack that is loved by many because of its sweet taste and soft texture on the inside and crispy on the outside.

You can shape the mixture into small ping-pong balls for frying. Its a great as a dessert with a dollop of ice-cream.

CUCUR MANIS

Cucur Manis is a type of Malaysian fritter, known for its sweetness and often enjoyed as a snack or dessert. It is a common snack or dessert in Malaysia and Brunei, often enjoyed during tea time of as a treat. It's made from a batter of wheat flour, rice flour, sugar, and water, sometimes with the addition of milk for a creamier texture. A popular variation includes adding yeast to make the fritters fluffy and light.

The name 'Cucur Manis' itself translates to "sweet fritters" indicating its sweet flavor profile.

CUCUR UDANG

Locally known as 'Cucur Udang', prawn fritters are a delectable snack which can be eaten any time of the day as a side dish to other food or just on their own. It is a favourite snack of many Malaysians, a popular choice for afternoon tea or even mid-morning break.

DODOL

Dodol is a type of confectionery that has a chewy, caramel-like and sticky texture which is made from glutinous rice flour, palm sugar and coconut milk. In Malaysia, dodol has been a popular traditional dessert and it is usually served during Hari Raya or wedding ceremonies, symbolizing prosperity and togetherness.

GORENG PISANG

Pisang goreng is a popular Malaysian street food consisting of banana fritters. The name translates to "fried banana" in Bahasa Malaysia. It involves dipping sliced bananas in a batter and deep-frying them until golden brown and crispy.

It's a common street food in Malaysia, often found at hawker stalls and night markets.

IKAN SIAKAP

Sea bass, also known as barramundi in English, is a popular fish in Malay cuisine and can be cooked in a variety of ways. Popular dishes include 3-Flavoured Sea Bass, Grilled Sea Bass, and Lime-Steamed Sea Bass.

KARIPAP @ CURRY PUFF

An Asian-style crispy puff pastry stuffed with curry potatoes, chicken (or beef) and onion and deep-fried in hot oil. These golden brown puffs are sold in Malaysia at food stands and at Malaysian restaurantss and are known for their flavorful filling and flaky exterior.

Malaysian Curry Puff are similar to Spanish Empanadas because of their flaky crusts.

KERANG REBUS

"Kerang rebus" is a Malay term that translates to boiled cockles. It refers to the dish of cockles that have been cooked by boiling them in water. The dish is often enjoyed as a snack or appetizer, sometimes served with a dipping sauce like Thai-style dipping sauce.

KEROPOK LEKOR

"Keropok" means "Cracker" in Malay. Keropok Lekor is a traditional Malaysian fish cracker snack, specifically from Terengganu, consisting of fish and sago flour, formed into sausage-like shapes and either boiled or fried. It's known for its savory taste and chewy texture, often enjoyed with a sweet and spicy chili sauce. The name "lekor" is said to mean "to roll" in the Terengganu Malay dialect. It is not just a snack, it's a cultural symbol deeply rooted in Terengganu's fishing heritage.

KUEH AKOK

Akok is one of the famous traditional foods in the east coast of Peninsular Malaysia, notably the states of Kelantan and Terengganu. The kuih is can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk. Akok has two main variants.

KUEH GULUNG @ KUIH KETAYAP

Also known as Kuih Dadar, a pandan-flavored crepes paired with a sweet coconut filling made with Gula Melaka (Malaysian palm sugar). It's a delightful treat that's absolutely delicious and surprisingly easy to make at home - perfect for tea time or as a light snack throughout the day.

KUIH KASTURI

A traditional Malay snack consisting of a thin, crispy wrapper with a mung bean filling. This deep-fried snack is very filling and is usually served at teatime. Mung beans (Kacang Hijau) are commonly used in Southeast Asian countries such as Indonesia, Malaysia, and Singapore for making traditional sweet or savory treats.

KUIH KERIA

Kuih Keria is a Malaysian sweet potato doughnut, a popular traditional snack and very famous in Melaka. It's made by mashing boiled sweet potatoes, mixing them with flour and shaping them into rings or balls before deep-frying. A sugar glaze is then applied, often using gula Melaka (palm sugar).

KUIH KOCI

Kuih Koci is a Maritime Southeast Asian dessert, specifically a type of dumpling, popular in Brunei, Malaysia, and Singapore. It is made from glutinous rice flour and filled with a sweet, grated coconut and palm sugar filling. The dumplings are typically wrapped in banana leaves and steamed.

Kuih Koci is enjoyed as a snack or dessert, often available at markets and food stalls.

KUIH LOPES

Kuih Lopes, also known as Kue Lupis, is a traditional Southeast Asian sweet snack, particularly popular in Malaysia and Indonesia. It's made from glutinous rice, often cooked with coconut milk and pandan juice, then wrapped in banana leaves and boiled or steamed. After cooking, it's coated with grated coconut and drizzled with sweet palm sugar syrup (gula melaka or brown sugar). It is a popular snack, especially during tea time, Ramadan bazaars and special occastions.

LAKSAM

Laksam is a traditional Malaysian dish, similar to laksa, consisting of thick, rolled rice noodles served in a creamy, fish-based gravy. It's particularly popular in the northeastern Malaysian states of Kelantan and Terengganu, as well as in southern Thailand. The gravy is made with blended fish, coconut milk, and various spices, creating a rich and savory flavor profile with sweet, tangy, and savory notes.

Laksam is often served with fresh herbs and vegetables like bean sprouts, cucumber and mint for added crunch and freshness.

LEMANG, KETUPAT AND RENDANG

Lemang and ketupat are popular traditional Malay dishes, especially during Hari Raya (Eid al-Fitr) celebrations. Lemang is a savory rice cake cooked inside a bamboo stalk, while ketupat is a compressed rice cake wrapped in woven palm leaves. Both are often enjoyed with rendang (spicy meat dish) and other traditional side dishes.

Lemand and Ketupat is typically served with rendang, serunding (meat floss) or other savory dishes.

While Rendang is a spicy Malaysian meat dish, slowly stewed for hours in coconut milk and aromatic spices that has been carried on perfected over hundreds of years.

LEMPENG - MALAYSIAN PANCAKE

Lempeng, a traditional Malaysian pancake, is a simple yet versatile dish, often enjoyed for breakfast or tea time. It's typically made with flour, water, and a pinch of salt, but variations include adding grated coconut or mashed bananas. Lempeng is known for its soft texture and can be paired with various accompaniments, most notably sambal (spicy chili paste).

It's commonly served with sambal, but can also be enjoyed with fish curry, coconut sticky rice or dried fish.

LEPAT PISANG

A steamed banana packets, some make it without the coconut filling, others prefer to add coconut milk, while there are some who actually add rice flour into the batter. This delight is a healthy snack as it is steamed, not deep-fried. Wrapping it in banana leaves enhances the already aromatic banana kuih. There are also those made from cassava and called lepat ubi.

LOMPAT TIKAM

Lompat Tikam is a popular Malaysian dessert, particularly in the East Coast states like Kelantan, Pahang, and Terengganu. It is a layered dessert made with rice flour and coconut milk, often featuring a green layer made with pandan leaves and a white layer of coconut milk. It's traditionally eaten with a sweet sauce made from gula Melaka or manisan.

The name "Lompat Tikam" is said to come from Malay oral traditions, with some folklore linking it to a story involving a Sultan and a mishap during a presentation.

LONTONG

Lontong is a Southeast Asian dish featuring compressed rice cakes, often served in a flavorful broth or with various side dishes. It's a staple in Indonesia, Malaysia, and Singapore, with variations across regions. The rice cakes, traditionally wrapped in banana leaves and boiled, offer a unique texture and are a popular alternative to steamed rice.

In some regions, lontong, especially the Lontong Sayur Lodeh, is a popular dish during festivals and celebrations like Hari Raya.

MEE BANDUNG

Mee Bandung is a popular Malaysian noodle dish, specifically originating from Muar, Johor. It features yellow noodles in a thick, spicy gravy, typically made from a combination of chili, onions, shrimp paste, and dried shrimp. The dish is known for its flavorful and slightly sweet broth, often enhanced with ingredients like prawns, meat, fish cakes, and vegetables.

While Mee Bandung Muar is the most well-known, variations can be found throughout Malaysia, each with its own subtle differences.

NASI DAGANG

Nasi dagang is a traditional Malaysian rice dish, particularly popular on the East Coast, known for its unique flavor and texture. It typically features rice (either white or a mix of white and glutinous) cooked in coconut milk, served with a rich fish curry, and often accompanied by pickled vegetables. A flavorful fish curry often made with Tuna (Ikan Tongkol) or mackerel, is the quintessential accompaniment.

The name "Nasi Dagang" translate to "Trader's Rice" possible because it was a popular meal for traders and fisherman in the past.

NASI GORENG @ FRIED RICE

Malaysian fried rice, known as Nasi Goreng, is a flavorful dish that typically features stir-fried rice with various meats, vegetables, and a combination of sauces and spices. It's distinguished by its aromatic, earthy, and sometimes smoky flavor, often incorporating ingredients like soy sauce, shrimp paste (belacan), or dried shrimp.

There are many types of Fried Rice such as Pattaya Fried Rice, USA Fried Rice, Thai Fried Rice, Chicken Fried Rice, Chinese Fried Rice and others. Nasi Goreng is a beloved staple in Malaysia cuisine.

NASI HIMPIT AND RENDANG

Nasi Himpit or Nasi impit and rendang is a classic Malaysian dish, especially popular during festive occasions like Hari Raya. Nasi impit, a type of compressed rice cake, is typically served with rendang, a rich and spicy meat stew (often beef or chicken). The dish is a staple in Malay cuisine and is enjoyed for its flavorful combination of textures and tastes.

Rendang is believed to have originated in West Sumatera, Indonesia and is a prominent dish in both Malaysia and Indonesia cuisine.

NASI KERABU

A Malaysian rice dish, a type of Nasi Ulam originated from Kelantan, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers and other salads. The blue colour of the rice comes from the petals of clitoria ternatea flowers, which are used as a natural food colouring in cooking it. It is quite popular as a breakfast dish for Kelantanese.

NASI KUKUS

Nasi Kukus, meaning "steamed rice" in Malay, is a popular Malaysian dish, particularly from the east coast states like Kelantan, Pahang, and Terengganu. It features fluffy, steamed rice served with a variety of flavorful dishes, most notably fried chicken and a spicy sambal gravy.

It's a complete, satisfying meal that's enjoyed by many, often served at family gatherings or special occasions.

NASI LEMAK

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaves, considered a national dish of Malaysia. It's typically served with a variety of side dishes, most notably sambal, a spicy chili paste, along with cucumber, peanuts, anchovies, and egg. Nasi lemak is traditionally wrapped in banana leaves.

Nasi Lemak is a beloved dish in Malaysia and is enjoyed by people of all ethnicities, often served for breakfast but also available throughout the day.

NASI ULAM

Nasi ulam is a classic Malaysian dish, a rice salad featuring a medley of fresh herbs and vegetables. It's known for its fragrant and flavorful combination of ingredients and is often enjoyed as a side dish or a light meal, according to DelishGlobe.

One of my favourite stall is Warung Nasi Ulam Cikgu in Kota Bharu, Kelantan, near Pasar Siti Khadijah.

PAJERI TERUNG

Pajeri Terung is a Malaysian dish, specifically a type of curry, made with eggplant (terung) as the main ingredient. It is known for its rich, aromatic gravy, often featuring coconut milk, spices, and sometimes kerisik (toasted grated coconut). The dish is typically sweet, savory, and slightly spicy, with a thick, flavorful sauce.

Pajeri Terung is a versatile dish that can be enjoyed with rice, bread or other side dishes.

PENGAT UBI

Kedah folks called this 'Serawa' but those from the Southern part of Malaysia would called this Pengat, a dessert made from sweetened coconut milk. There are variety of Pengat in Malaysia such as Pengat Durian, Pengat Pisang (Banana), Pengat Jagung (Sweet corn) etc.

PUTU PIRING / PUTU BAMBU

Putu Piring is a traditional Malaysian and Singaporean steamed rice cake dessert, filled with palm sugar and topped with grated coconut. It is known for its soft, moist texture and sweet, savory flavor combination. The name "Putu Piring" refers to its round, saucer-like shape, with "piring" meaning saucer in Malay.

Putu Piring composition can be compared to the cylindrical Putu Bambu, which are steamed using bamboo tube containerss instead and are of a different colour.

PUTU PIRING

Putu Bambu is made of rice flour and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name bambu) and served with desiccated coconut.

PUTU BAMBU

RENDANG

Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices. It is very popular in Malaysia, Singapura, Indonesia, Brunei and Philippines. It is often regarded as an exclusive Malay, Minangkabau dish, heavily influenced by Indian Cuisine. Rendang was officially recognised by Malaysia as a National Heritage Food in 2009.

There are varieties of Rendang such as Beef, Chicken, Mutton, Duck, mussels etc.

Reference : Wikipedia

RENDANG DAGING

RENDANG SEAFOOD

ROTI JALA

Roti Jala is a popular Malaysian savory crepe with a distinctive, lacy net-like appearance. The name translates to "net bread". It's typically made from a batter of flour, eggs, milk, and turmeric, which gives it a characteristic yellow color. Roti Jala is traditionally served with curries, especially chicken curry, and is a common dish at Malaysian festivities and celebrations.

It's a staple in Malaysia, especially during festive occasions, and reflects the influence of Indian and Middle Eastern cultures on Malay cuisine.

SAMBAL TUMIS PETAI

Sambal tumis petai is a popular Malaysian dish, known for its spicy, sweet, and slightly sour taste. It consists of sambal tumis (stir-fried chili) combined with petai, a type of peanut with a distinctive smell.

While stir-frying, you can add Ikan bilis, udang, Squid, lung and others. It is also delicious eaten with Nasi Lemak.

SAMBAL TUMIS IKAN BILIS (ANCHOVIES)

SAMBAL UDANG

SATAY

Satay is a popular Southeast Asian dish consisting of seasoned, skewered and grilled meat, often served with a peanut sauce. It's a dish with roots in Indonesia but is widely enjoyed across Malaysia, Singapore, Thailand, and other parts of the region.

Satay is often served with other elements like sliced cucumbers, onions and rice cakes (Nasi Himpit or Ketupat) to help refresh the palate.

There are various types of satay such as Satay Ayam (Chicken), Satay Daging (Beef), Satay Kambing (Mutton) etc.

SAYUR LODEH

Sayur Lodeh is a flavorful Indonesian and Malaysian vegetable stew made with various vegetables simmered in a rich coconut milk broth. It's often described as a type of yellow curry. The dish is known for its aromatic and comforting qualities, and it's a popular accompaniment to lontong (compressed rice cakes) or served with rice. It is often enjoyed during festive occasions like Hari Raya, but also a popular dish for everyday meals.

SUP KAKI AYAM

A dish rich in nutrients and flavor. Chicken Feet contain collagen, which is important for skin and joint health. Chicken Foot Soup is also popular among traditional cuisine enthusiasts because of its body-warming taste, especially during cold weather.

TAUHU SUMBAT

Tauhu Sumbat, also known as Malaysian stuffed tofu, is a popular street food snack consisting of fried tofu pockets filled with a mixture of vegetables and sometimes served with a dipping sauce, often peanut or chili-based. It's known for its combination of crispy tofu, fresh vegetables, and flavorful sauces.

It is a well-loved snack especially during Ramadan in Malaysia, and is often is sold at street food stalls.

TEMPOYAK IKAN PATIN

Tempoyak Ikan Patin is a traditional dish that is popular in Malaysia, especially in the state of Pahang, in the Temerloh district. It is a dish of patin fish cooked in tempoyak gravy, which is a paste made from fermented durian. The gravy has a unique sour, spicy, and fatty taste.

TEPUNG GOMAK

Tepung Gomak is a traditional Malay kuih, similar to mochi, known for its chewy texture and coating of mung bean flour. It's a popular snack, particularly in Johor and the east coast states of Peninsular Malaysia like Kelantan and Terengganu. The core is typically made from glutinous rice flour and filled with sweet grated coconut (especially in the east coast) or green bean paste (in Johor). It is sometimes called Kuih Abuk-Abuk or Kuih Abuk-Abuk Tepung Pulut.

TEPUNG PELITA

Tepung pelita is a traditional Malay cake made of two layers, a green bottom layer (flavored with pandan) and a white top layer (flavored with coconut milk). The cake is usually wrapped in a banana leaf container shaped like a lamp, and tastes like sweet lemak.

Tepung pelita is very popular, especially during Ramadan, and is often sold at food stalls or night markets. Tepung pelita is considered a heritage cake and was recognized as a National Heritage in 2015, according to the National Heritage Department.

UBI REBUS

"Ubi rebus" is a Malay term that translates to boiled cassava in English. It refers to the simple dish of cassava (also known as tapioca) that has been cooked by boiling. It is a popular and traditional snack or side dish in many Southeast Asian countries, particularly Malaysia and Indonesia.

Ubi Rebus can be enjoyed in various ways, including with sambil ikan bilis (anchovy sambal) or even with a curry sauce.

UDANG MASAK LEMAK CILI PADI

Udang means prawns/shrimp, masak lemak in this context, it simply refers to the prawns being cooked in coconut milk. Coconut milk has a high fat content and that's why it's oftern called lemak in Malaysia (for example Nasi Lemak).