Continue from : Malaysian Foods: Western Cuisine
While Malaysian cuisine is heavily influenced by Malay, Chinese, and Indian flavors, other ethnic groups contribute unique dishes. Peranakan (Nyonya) cuisine, a fusion of Chinese and Malay techniques, is a prime example. Additionally, various regional cuisines, including Sabahan & Sarawakian cuisine, offer distinct flavors and ingredients influenced by local indigenous cultures and geography.
Other Influences: Beyond these, Malaysian food also reflects influences from Thai, Arab, and even Indonesian traditions, particularly in dishes like satay (grilled meat skewers) and rendang (a slow-cooked meat dish).
In essence, Malaysian cuisine is a vibrant tapestry woven from the contributions of various ethnic groups and regional specialties, creating a unique culinary landscape.
AMBUYAT
Ambuyat is a traditional dish in Sabah, Borneo, made from sago palm starch, and is particularly popular among the Bisaya, Kadazan-Dusun, and Bajau communities. It's a starchy, sticky, and somewhat bland substance that's usually eaten with various dipping sauces and condiments. Ambuyat is traditionally enjoyed with a bamboo fork called a chandas, which is used to twirl the ambuyat and dip it into the chosen sauce.
Ambuyat is typically served with a range of dipping sauces, including fish soup (Pinasakan), sour fish broth (Ikan Singgang) and even spicy sambal.
Ambuyat is not just a food in Sabah, it's a part of the culture and is often enjoyed during celebrations and gatherings. It's a dish that brings people together and is a symbol of the region's culinary heritage.
ARAB CUISINE
Arabic cuisine, with its rich flavors and aromatic spices, is becoming increasingly popular in Malaysia. Influenced by the Middle Eastern culinary traditions, dishes like Mandi, Shawarma, and Kebabs are gaining traction among locals and international students alike. The influx of international students from Middle Eastern countries has also contributed to the growing appreciation for this cuisine.
In Malaysia, Arab bread, also known as pita bread or Lebanese bread, is readily available and commonly enjoyed. It's a popular flatbread, often used for sandwiches, wraps, and dips, and is known for its soft, fluffy texture. You can find it in various stores and even online, sometimes sold frozen or freshly baked.
Kebab, a dish of Middle Eastern or Central Asian origin, is quite popular in Malaysia. Various kebab styles and preparations are available, with options like doner kebabs, shawarma, and Chapli kebabs being particularly well-liked. Kyros Kebab, a Malaysian fast-food chain, offers a variety of kebab options, including chicken, lamb, beef, fish, and vegetarian meals. Many restaurants and street food vendors offer kebab, with some specializing in specific styles like Turkish doner or Pakistani Chapli kebabs.
Kebab is a well-established and popular dish in Malaysia, with options to suit different and budgets. While Middle Eastern cuisine isn't as widely popular as other cuisines in Malaysia, Kebab stands out as a well-known and accessible dish.
Nasi Arab Damsyik is a popular Middle Eastern restaurant in Malaysia, particularly known for its Nasi Arab dishes. It's a well-regarded spot for both dining in and takeaway, with multiple branches including Senawang and Sendayan. The restaurant is known for its aromatic rice and flavorful meat, often served with sides and sauces. Offers various Nasi Arab dishes, including sets with chicken and lamb, prepared in the 'Thulati' style. The Nasi Arab Damsyik at Senawang and Sendayang in Negeri Sembilan have a presence on social media, including TikTok and Facebook.
Nasi Arab Damsyik Sdn Bhd is the registered company name, incorporated in 2012.
Nasi Mandi or Nasi Mandey, a fragrant and flavorful rice dish, is a popular Arabic dish gaining traction in Malaysia. It typically features long-grain rice cooked with a blend of aromatic spices like saffron, cumin, and cardamom, often accompanied by tender meat, usually lamb or chicken. The dish is known for its rich, savory flavors and is frequently served with a simple salad and a flavorful sauce.
Nasi Mandey now is becoming increasingly popular in Malaysia, with numerous restaurants and food delivery services offering it. You can find it at restaurants specialising in Middle Eastern cuisine, as well as some Malaysian restaurants that have adapted the dish. Many online food delivery platforms like Food Panda also offer Nasi Mandey.
Shawarma is a popular Middle Eastern dish that has gained significant traction in Malaysia, particularly in Kuala Lumpur. It's a dish made with thinly sliced meat (lamb, chicken, or beef) cooked on a vertical rotisserie, shaved off, and typically served in a wrap or pita bread with various toppings and sauces.
Shawarma is readily available in Malaysia, with numerous eateries and street food vendors offering it. The quality of Shawarma in Kuala Lumpur is considered high due to competition and high standard according to some You Tube videos.
BAKSO
Bakso is a popular Indonesian meatball soup, known for its springy, textured meatballs. It's a versatile dish, found everywhere from street food stalls to high-end restaurants. The soup typically includes noodles, vegetables, and tofu, and is served warm with various garnishes like chili or soy sauce.Bakso in now popular in Malaysia, can be found in most Malay stalls, restaurants and street hawker.
KACANG POOLS
Kacang pool is a popular Malaysian dish, particularly in Johor, that is a variation of the Middle Eastern dish Ful Medames. It features fava beans (also known as broad beans) cooked with spices and sometimes ground meat, creating a rich and smooth gravy. A sunny-side up egg is typically placed on top, and the dish is garnished with lime, green chilies, and red onions. It's often enjoyed with thick, toasted bread for dipping.
While most popular in Johor, it's becoming more common in other parts of West Malaysia and even Singapore.
KEK LAPIS SARAWAK
Kek Lapis Sarawak, or Sarawak Layer Cake, is a traditional layered cake originating from Sarawak, Malaysia. It's known for its vibrant colors, intricate geometric patterns, and rich, dense texture. The cake is made by layering batter, often with a jam or sweet substance in between, and then baking or broiling each layer individually.
Kek Lapis Sarawak is a popular treat during festive occassions like Hari Raya, Christmas and Gawai Dayak, showcasing its cultural importance. It is more than just a cake, it's a culinary art form that reflects the rich cultural heritage of Sarawak.
LAKSA SARAWAK
Sarawak Laksa is a noodle soup dish from Sarawak, Malaysia, known for its rich, flavorful broth and unique blend of spices. It features vermicelli rice noodles in a shrimp-based broth, thickened with coconut milk and topped with ingredients like prawns, shredded chicken, omelette, and coriander. The dish is celebrated for its spicy, tangy, and creamy taste, and is a popular local favorite.
While the exact origins are debated, it's believed to have been popularized by a Cantonese migrant named Goh Lik Teck in Kuching in the mid-20th century.
MALAYSIAN MAGGI NOODLES
MAGGI noodles are a very popular instant noodle brand in Malaysia, known for their convenience and wide range of flavors. Introduced in 1971 as MAGGI 2-Minute Noodles, the brand has become a household staple, with a strong focus on creating "good-food moments" that bring families together. MAGGI has a long history in Malaysia, with the first red sauces produced in 1969, and has continuously adapted to local tastes with innovations like MAGGI Mi Goreng.
1. Yahoo Malaysia : Did you Know that 'Maggi' wasn's Malaysian? A look at the brand that is now synonymous with our kitchens.
2. Malay Mail: Ever wondered how Maggi Noodles are made? Take a tour inside its Batu Factory with us.
3. Maggi Malaysia: From Our Kitchen
MAGGI CURRY NODDLES
MAGGI FRIED NOODLES
MANOK PANSOH
Manok Pansoh, also known as Ayam Pansuh or Bamboo Chicken, is a traditional Iban and Bidayuh dish from Sarawak, Malaysia, where chicken is cooked inside a bamboo stalk. The dish is known for its unique smoky, earthy, and aromatic flavor, achieved by slow-cooking the chicken with various herbs and spices inside the bamboo over an open fire.
While traditionally cooked in bamboo, some restaurants and markets in urban areas may offer versions using other methods or ingredients.
MEE KOLOK
Mee Kolok or Mee Kering in Iban, is a Sarawakian dish of dry noodles tossed in a savoury chicken, duck for a halal version and shallot mixture, topped off with fried onions and tossed in a clear sauce.
MEKKAH, MADINAH, NEW ZEALAND AND TURKEY
Food in Mecca and Medina when I performed the obligatory Hajj to Mecca in 2017, plus my wife trip and journey to New Zealand and Turkey.
MADINAH
MEKKAH
NEW ZEALAND
MALAYSIAN BEVERAGE
Malaysian beverages encompass a wide range of drinks, from traditional favorites like teh tarik to modern options like energy drinks and functional beverages. The market is shaped by diverse cultural influences, a tropical climate, and increasing health consciousness, leading to innovation and a focus on healthier options.
Among the favourite beverage in Malaysia are Teh Tarikh, Kopi Ais, Cendol, Air Batu Campur (ABC), Fruit Juice etc.
Teh tarik is a popular Malaysian milk tea known for its frothy texture, achieved by repeatedly pouring the hot tea between two containers from a height. The name "teh tarik" literally translates to "pulled tea" in Malay, reflecting this unique preparation method. The drink typically consists of black tea, condensed milk, and sugar.
Teh Tarik is considered an unofficial national drink of Malaysia and is a symbol of Malaysian hospitality. it's a common sight in hawker stalls, mamak stalls and coffee shops, often enjoyed with snacks like roti canai and kuih.
Lai Chee Kang, also known as "four fruit soup," is a popular Malaysian dessert, particularly enjoyed for its cooling and refreshing qualities. It typically consists of a variety of ingredients like malva nuts, lotus seeds, white fungus, basil seeds, dried longans, barley, green beans, and agar agar, all served cold with ice. The dessert is known for its sweet and often slightly herbal flavor profile.
Kopitiams are traditional coffee shops deeply ingrained in Malaysian culture, serving as vibrant hubs for social interaction and culinary experiences. These establishments, often family-run, offer a blend of Malay and Chinese culinary influences, featuring local favorites like kaya toast, half-boiled eggs, and, of course, coffee. The name itself, "kopitiam," is a portmanteau of the Malay word "kopi" (coffee) and the Hokkien word "tiam" (shop).
Cendol is a popular Malaysian dessert consisting of shaved ice, green pandan jelly noodles, coconut milk, and palm sugar syrup (gula melaka). It's often enjoyed with red beans, corn, or other toppings. While its exact origins are debated, it's a beloved treat, especially in hot weather.
Malaysians often consider cendol a national dessert, it's commonly sold by street vendors and in hawker centers.
Air Batu Campur (ABC) or Ais Kacang literally meaning "bean ice" is a dessert which is common in Malaysia, Singapore and Brunei.
Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. Many Southeast Asian coffee shops, hawker centres and food courts sell this dessert.
NASI AYAM PENYET
An Indonesian cuisine, fried chicken dish consisting fried chicken that is squeezed with the pestle against the mortar to make it softer, and is served with sambal, slices of cucumbers, fried tofu and tempeh.
Today it is commonly found in Malaysia, Brunei and Singapore. It has recently surged in popularity across Southeast Asia.
Hj Zulheimy Maamor
Lembah Keramat, K.L
8 August 2025: 9.44 pm
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