MALAYSIA CULINARY DELIGHTS - PART 1

By Hj Zulheimy Maamor : 21.2.2024 

Malaysia truly is a land of plenty,it is endowed with beautiful beaches, invigorating highlands, verdant jungles with flaura and fauna and a spectrum of colourful cultures. 

Malaysia is an amalgamation of 3 major races the Malay, Chinese and Indian as well as a myriad of ethnic groups from Sabah and Sarawak. The potpouri is enriched with the influence of the Thailand, British, Dutch and Portuguese cultures. 

One interesting way to explore Malaysia is through its food. The culinary journey will give visitors an insight into the lifestyles, cultures and tradition of the people. The food here ranges from aromatic Malay dishes, delectable Chinese delicacies to spicy Indian fare. Malaysia offers some of Asia' finest cuisine given the wide variety of cooking styles and cultural influences. 

As a Muslim country, Halal Food (food that is permissbile for Muslims) is easily available. Most restaurants serve Halal cuisine, but when in doubt, visitors are advised to ask, just to be sure. 

The passion for food has made Malaysia one of the best destinations for culinary adventures..... Let the adventure begin...

Listed are just a few names of popular foods in Malaysia

1. Malaysia Top 40 foods
2. Wikipedia - Malaysian cuisines
3. Malaysia Culinary delights

NASI LEMAK

No other dish in Malaysia is as famous as Nasi Lemak, Malaysian National Food and it is popular during breakfast. It consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. The dish is rounded up with the addition of a spicy chili paste called sambal.

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 vegetables pickles. Nasi Dagang or "Traders Rice" is a staple breakfast dish in the northeastern state of Terengganu and Kelantan. Not to confused with Nasi Lemak as Nasi Lemak is often found side by side with Nasi Dagang for breakfast in the east coast of Peninsular Malaysia. 

NASI KERABU

A type of Nasi Ulam with blue-colored rice is eaten with dried fish or fried chicken, crackers and other salads. The blue color of the rice comes from the petals of Clitoria Ternatea (butterfly-pea) flowers (bunga telang) which are used as a natural food coloring in cooking it. 

Nasi Kerabu is popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu. In Southern Thailand is is known as Khao Yam. 

NASI KUKUS

A specialty rice dish hailing from the East Coast of Peninsular Malaysia especially Kelantan, Terengganu & Pahang. Nasi Kukus consisted of steamed rice, accompanied by a choice of protein and generous serving of curry and gulai. 

Different types of chicken are used to cater to varied preferences of Nasi Kukus, such as Ayam Dara (spring chicken) and Ayam Kampung (village chicken). 

KETUPAT/NASI HIMPIT, LEMANG & RENDANG

Ketupat / Nasi Himpit, Lemang and Rendang are definite features during the Muslim festivals of Hari Raya Aidilfitri and Aidiladha. 

Ketupat is a rice cake or rice dumpling cooked in a pouch made from wooven coconut leaves while nasi himpit is made from cooked rice that is compressed in a container until it becomes a big lumps. 

Lemang is made of glutinous rice and coconut milk that is cooked inside the bamboo stalk.

Rendang is a luxuriously spiced dry curry made of beef of chicken, the spicer it is the better. Rendang can also goes well with other foods uncluding rice and glutinous rice. 

SATAY

Probably Malaysia's most famous contribution to the culinary world. From San Francisco to Melbourne, the appetite-stirring aroma of grilled Malaysian satay permeates. 

Satay is one of the main menus served on Malaysian Airlines, the national carrier. 

Satay was developed from the Indian Kebab brought by the Muslim traders. The Indonesian and Thailand have their own version of Satay while the Malaysian version is sweeter and have more spices and heavier use of lemongrass and fresh.

MEE GORENG / MEE GORENG MAMAK / MAGGI GORENG / MEE HOON GORENG

Mee Goreng refer to Fried Noodles in the Malay-speaking cultures, while Mee Goreng Mamak is associated with Mamak Stalls operated by Indian Muslims communities within the region, and is often spicy in taste. 

Maggi Goreng uses Maggi Brand of Instant Noodles, prepared in hot water before stir-frying, instead of fresh yellow noodles. 

While Mee Hoon Goreng or Fried Vermicelli Noodles, is a very popular street food found in most part of Southeast Asia. One of those quick and easy recipes that perfect no matter what time of day - breakfast, lunch, dinner of even as a filling snack.

MEE GORENG MAMAK

MEE GORENG - MALAY STYLE

MAGGI GORENG

MALAY STYLE SPICY MEE HOON GORENG

WANTAN MEE

Wantan or Wonton mee is a type of Yellow Noodles that are usually made from egg, flour and Kansui or sometimes referred to as lye water. 

Wantan mee is now popular in Malaysian dish that combines the tantalizing flavours of Chinese and Malay cuisine. It is a must try dish in Malaysia. 

MACARONI GORENG 

Macaroni Goreng is Mee Goreng but cooked with pasta instead of yellow noodles. Unlike Mee Goreng or Mee Rebus, it's not exactly a common Malay hawker dish. 

MEE ROJAK

Mee Rojak or Rojak Mee is a classic savoury Javanese dish and popular dish in Malaysia that you can find in restaurant or food stalls. This simple dish typically made with potato, cucumber, onion, boiled egg, turnip, dried shrimp and fried tofu puffs. Can try it at any Restaurant especially the Mamak Stalls.

NASI AYAM @ MALAYSIAN STYLE CHICKEN RICE

Chicken rice brought to Malaysia and Singapore by Chinese immigrants from the Southernmost island of Hainan. It is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. However Malay Chicken rice are often served with a side of steamed rice and accompanied with flavorful condiments, such as sambal, spicy chilli etc..

CHAR KEUY TEOW

Originated from the region of Chaozhou in China's Guangdong province, it is now one of the most epic noodle dishes from the streets of Malaysia. It is a popular iconic Malaysian noodles, a flat rice noodles stir fried with prawns, fishcakes, eggs, chinese chives,chilli paste, soy sauce and dark soy sauce. 

YONG TAU FOO

A Chinese soup dish of Hakka origin which has gained popularity in Malaysia. Yong Tau Foo contains an assortment of ingredients such as fishballs, crab sticks as well as stuffed ladies fingers, bittergourd and chilli. It can be savoured by itself or with a steaming bowl of rice. 

Aside from restaurants, Yong Tau Foo can also be found at Malaysian Night Market. 

MEE KARI @ CURRY NOODLE

Mee Kari @ Curry Noodle or in Chinese it is Curry Laksa, a bowl of yellow noodles in a spicy curry soup enriched with coconut milk, and topped up with tofu puffs, prawns, cuttlefish, long beans, cockels and mint leaves with sambal served on the side. One of my favourite dishes. 

MEE REBUS

A dish which consists of egg noodles drenched in a spicy aromatic sauce thickened with cooked mashed tuber vegetables. Sometimes called Mee Jawa, perhaps as a nod  to its likely Javanese origin. 

MEE BANDUNG MUAR

Traditional noodle dish from Muar, Johor that cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chillies. Prawn, meat, fish cakes and vegetables are also added. 

MEE HAILAM

A well known noodle dish in Malaysia. Despite it Chinese name, it is popular among Malays and can be found on the menu of most Malay Restaurants. Mee Hailam is believed to be influence by Hainanese cooking methods. It is a dish of yellow noodles with vegetables, seafood and meat in soy-oaster base gravy. 

MEE TARIK WARISAN ASLI

In Malaysia, it is amazing to watch noodles being made by hand. Mee Tarik means the the pulling of the noodles by hand. 

Mee Tarik Warisan Asli is apparently owned and run by the Chinese Muslims from mainland China. There are Mee Tarik Soup noodles and also the Goreng-style (fried) Mee Tarik. 

BAKSO

An Indonesian meatball soup, The world Bakso refer to a single meatball or the complete dish of meatball soup. Mee Bakso refers to bakso served with yellow noodles and rice vermicelli. This dish is now famous in Malaysia because its taste good and easy to prepare. 

ASAM PEDAS

A Maritime Southeast Asian sour and spicy fish stew dish. Origin from Minangkabau cuisine of West Sumatera, Indonesia. Usually cooked with fish like Mackerel or Stingray. 

BUBUR LAMBUK

A savoury rice porridge consumed during the fasting month of Ramadan. Made with mixture of lemongrass, spices, vegetables and chicken or beef. It is usually cooked communally at a local mosque, which is then distributed to the congregation as a meal to break a fast every evening. 

NASI GORENG

A Generic term for fried rice, of which there are many, many different permutations and variations. Variants includes, Nasi Goreng Kampung, Nasi Goreng Pattaya, Nasi Goreng USA, Nasi Goreng Paprik etc..

HOMEMADE NASI GORENG

NASI GORENG PATTAYA

NASI GORENG PETAI

NASI KANDAR

A popular northern Malaysian dish from Penang, originaly introduced by Tamil Muslim traders from India. The meal consist of steamed rice combine with an array of distinct curries, sides dishes and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.

ULAM PETAI AND JERING

Ulam is a term that denotes different Malaysian-style salads that are typically prepared with a variety of fresh herbs and vegetables such as Petai, Jering, betel leaves, cucumbers, or banana blossom, but they can also incorporate shoots, roots, seeds, and fruits. All the ingredients can be blanched or served raw.

KARI KEPALA IKAN

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. 

IKAN BAKAR

Ikan Bakar literally means "Grilled fish" in Malaya, prepared with charcoal-grilled fish or other forms of seafood. Ikan contains flavoring like Bumbu, Kicap Manis, Sambal and is covered with banana leaf and cooked on a charcoal fire. 

SUP KAMBING / SUP TULANG / SUP EKOR

A hearty mutton soup slow slimmered with aromatic herbs and spices, and garnished with fried shallots, fresh cilantro and wedge of calamansi lime. 

There are variants include soups cooked with beef (Sup Daging), Beef Ribs (Sup Tulang) or oxtail (Sup Ekor), all seasoned with the same herbs and spices. 

SUP KAMBING

SUP TULANG

SUP EKOR

SUP KAKI AYAM 

Chicken Leg Soup > One of my favourites chicken leg soup. There are ready packs soup available. Can be eaten with rice, vermicelli noodles, noodles, Kuey Teow or spaghetti.

AYAM PENYET

Originally from East Java, deep fried chicken which is smashed prior to serving. The other key component to this dish is a spicy sambal. Other accompaniments include cucumbers, fried tofu and tempeh. 

SAYUR LEMAK LODEH

Originally from Indonesia vegetable soup prepared from vegetables in coconut milk popular in Indonesia and now also in Malaysia especially during the Hari Raya Aidilfitri and Aidiladha eaten together with Nasi Himpit (Compressed Rice).

CHEE CHEONG FUN

When translated means "rice noodle rolls", is a beloved staple of Chinese cuisine that now has become a cherised part of Malaysian culinary landscape. Now even can be found at the Malay Stalls. 

This dish consists of delicate, silky rice noodles sheets,  rolled into tubes and served with a variety of delectable sauces. 

CHICKEN DUMPLING

Favourite Chinese Chicken Dumpling Malaysian Style, a ground chicken and vegetables filling, perfect as a light meal or appetizer. Can be found in most Chinese Muslim Restaurants in Malaysia.

MEE KOLOK

Originally from Sarawak, a dish of sprigy egg noodles tossed in a sweet and savoury shallot, lard and vinegar dressing. It is similar to Hakka Mee or Wanton Mee in concept, but differs significantly in taste profile. Halal version of Mee Kolok  replace the pork components with beef or chicken. It is now popular in West Malaysia. 

LAKSA SARAWAK

A noodles originally from Sarawak, served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns and garnished with coriander. 

Laksa Sarawak is also now very popular in West Malaysia also served during Hari Raya Aidilfitri. 

CHICKEN CHOP

Also known as Hainanese Chicken Chop, invented by the Hainanese migrant workers during the Malaya period. The cuisine is similar with American Chicken Fried Steak but different on sides. The gravy is made with Black Pepper sauce, comes with a side of fries and vegetables. 

Continue:

MALAYSIAN CULINARY DELIGHTS - PART 2

Hj Zulheimy Maamor

Lembah Keramat, KL
23 Februari 2024 : 7.30 pm