Local Malaysian Cuisine

From Wikiasiantravel

Local Malaysian Cuisine

The Malaysian Cuisine is diverse due to the numerous foreign influences it has undergone. It is categorized here as Malay; traditional Malaysian dishes, Malaysian Indian; having Indian influences, Mamak; Indian Muslim dishes usually available in stalls, Malaysian Chinese; dishes that are Chinese in origin but have been adapted to suit the Malays, Nyonya; a combination of Chinese ingredients and the Local Malaysian style of cooking.

Picture Gallery

1 Malay
2 Malaysian Indian
3 Mamak
4 Malaysian Chinese
5 Nyonya

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Malay

Apam Balik - a Malaysian pancake sprinkled with ground roasted nuts and cream of corn.

Ayam Percik - chicken marinated in spices then grilled. The grilled chicken is covered with a spicy gravy or sauce.

Ikan Bakar - grilled fish often cooked with spices or chili. Besides grilling, it is also cooked by wrapping the fish with banana leaves and cooked on a hotplate. This dish is also found in Indonesia.

Kangkung Belacan - a stir-fried dish of kangkung(water spinach), shrimp paste and chili. There are also other variations that use another ingredient instead of kangkung.

Keropok Lekor - chewy fish crackers served with hot sauce. It is deep-fried fish(ground to a paste) mixed with sago.

Ketupat - a rice dumpling boiled in woven palm leaves. It is usually eaten with other dishes such as rendang and satay.

Kuih - small Malaysian sweet cakes. There are many varieties that differ from the ingredients used though there are common ingredients such as coconut, palm sugar and pandan.

Lontong - a mixed dish consisting of yellow soup eaten with ketupat. The soup may contain various vegetables, rice noodles and tempeh.

Nasi Dagang - a dish found on the Eastern part of Peninsular Malaysia. It consists of normal rice and glutinous rice cooked with coconut milk, shallots and ginger. It is usually served with fish curry and other special side-dishes.

Nasi Goreng Kampung - fried rice with fried fish bits and served with sliced cucumber.

Nasi Kerabu - a rice dish originating from the Kelantan state of Malaysia. The rice, popularly blue in color, is served with various side dishes.

Nasi Lemak - coconut rice often served with anchovies, egg, cucumber slices and other accompaniments.

Nasi Paprik - Malaysian fried-rice with paprika and side-dishes.

Serunding - meat, either beef, chicken or fish, cut into pieces and cooked with coconut milk and spices.

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Malaysian Indian

Banana Leaf Rice - a serving of rice and various dishes. Some usual dishes served with it are vegetables and curry dishes. It is served atop a banana leaf and usually eaten with bare hands, thus the name.

Biryani - a rice-based dish cooked with numerous spices and meat. There are many varieties differing from the meat used.

Chapati - a flat bread made from dough, water and salt. It is usually served with curry dishes or used to wrap around other food.

Thosai - a dish commonly eaten at breakfast. The batter used for cooking the dish consists of lentils and rice. It is often served with a curry dish and chutney.

Putu Mayam - sweet rice noodles served with grated coconut and sugar. It is a popular breakfast dish or snack.

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Mamak

Maggi Goreng - stir-fried Maggi instant noodles with vegetables and sometimes with egg. Magi noodles are actually cooked as an instant noodle soup in contrary to the Malaysian stir-fried version.

Nasi Kandar - cooked rice served with various side dishes. The side-dishes are usually curry-based and with meat. Vegetables such as lady fingers are also added.

Pasembur - a salad with sauce consisting of bean curd, shrimp fritters, potatoes, hard-boiled eggs and cucumber slices.

Roti Canai - a Malaysian flatbread usually served with curry.

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Malaysian Chinese

Bak Chang - a dumpling prepared by pre-cooking the ingredients, then boiling them together enclosed in bamboo leaves. Usual ingredients are glutinous rice, pork, duck egg yolk, shallots, dried shrimp, mushroom and chestnut.

Bak Kut Teh - pork soup cooked for hours with herbs and spices. Additional ingredients are also used, such as lettuce, mushrooms and other vegetables. Muslims are served with a different version of the dish, using chicken instead of pork.

Bakkwa - dried meat, usually pork but can also be chicken or beef, that is cooked by barbecuing. It is often given as a gift during the Lunar Chinese New Year and other festive occasions.

Bubur - a rice porridge of Chinese origin. There are many variations as to the ingredients. There are also sweet variations served as dessert, made with yam and sweet potato.

Char Kway Teow - a stir-fried noodle dish commonly cooked with pork fat. Some usual ingredients are prawns, cockles, Chinese sausage, fish cakes, egg and bean sprouts. Light and dark soy sauce is used for this dish.

Chee Cheong Fun - rolled rice noodle sheets in a dark sauce. The sauce may vary depending on the ingredients and preparation.

Curry Mee - a noodle-curry dish. Usual ingredients used are yellow noodles, rice noodles, shrimp and other seafood, chicken and tofu. Jellied pig's blood is sometimes added.

Duck Mee Sua - a herbal soup with duck and mee sua noodles.

Hainanese Chicken Rice - a dish consisting of steamed chicken and rice. Cucumber and tomato is served with the chicken. Broth and soy sauce may be served alongside the dish.

Hokkien Mee - a noodle dish that is commonly stir-fried though there is also a soup-based version. The style of cooking and the ingredients used may vary depending on the place. Some common ingredients are prawn, pork, squid and water spinach.

Kaya Toast - toasted bread with a sweet spread made of egg yolk, sugar and coconut. Butter is also used. It is often eaten with coffee or tea.

Kway Chap - noodle sheets in a soya soup often with a serving of pig innards, tofu, boiled eggs and pickled vegetables.

Loh Mee - a noodle dish made with thick yellow noodles, eggs, pork, shrimp and vegetables. It has a thick soup base. The ingredients may vary from place to place.

Pan Mee - a noodle soup with eggs, minced pork and leafy vegetables. It is often topped with fried anchovies.

Rojak - a salad having ingredients of mixed vegetables and fruits. A variety is topped with thick prawn paste.

Tau Huay - a soya-based dessert with syrup.

Wantan Mee - a noodle dish usually served with barbecued pork, dumplings and leafy vegetables. It may be served as a soup dish or dry with accompanying soy sauce.

Yam Cake - a dish made from yam and rice flour. Spring onions and shallots are usual toppings used.

Yong Tau Foo - a soup with noodles meat, bean sprouts and tofu. The traditional version has its tofu stuffed with fish paste. Some variations add bitter gourd, ladies fingers and greens. Some of these items are also filled with fish paste.

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Nyonya

Acar - a vegetable salad usually served as an accompaniment to other dishes. It is often made with cucumber, carrots, cabbage, long beans, eggplant and served with roasted peanuts.

Asam Laksa - a strongly flavored noodle soup. The dish is usually sour due to the tamarind used as an ingredient. Some variants are sweet, sour and spicy. Usual ingredients are fish, noodles, tamarind, pineapple and shrimp paste.

Ayam Buah Keluak - a Nyonya dish made with chicken and Malaysian bitter nuts. The insides of the nut, which is slightly bitter, are mixed into a paste and returned to the shell. The nut and the chicken flavor each other, giving the dish its distinct flavor.

Ayam Pongteh - stewed chicken with preserved soy beans and potatoes.

Chap Chye - a dish of mixed vegetables. Some usual ingredients used are cabbage, black fungus, tofu and beancurd.

Curry Laksa - a curry soup with coconut milk, noodles, tofu, chicken, fish cake and other seafood. There is also a vegetarian version.

Kiam Chye Duck Soup - duck soup with salted and preserved mustard greens. The dish may be rather salty. There are other variations using ingredients such as seafood instead of duck.

Lam Mee - a noodle dish with either a light or dark gravy, varying from place to place. It uses thick yellow noodles with chicken, pork and shrimp. It is also known as birthday mee since it is a common dish during birthdays.

Nasi Ulam - rice with herbs and spices. The raw herbs are mixed with hot rice, allowing it to be slightly cooked but preserving the crispiness.

Ngoh Hiang - a meat roll of deep-fried minced pork with five-spice powder wrapped in beancurd sheet. Water chestnuts, carrots and black fungus are usual ingredients used in making the dish. Crab and chicken meat are sometimes used as a substitute for pork.

Otak Otak - a grilled mixture of fish paste and spices. It is often spicy and served on the banana leaves where it was grilled. One version is steamed instead of grilling. Other variations use shrimp or cuttlefish as a primary ingredient instead of fish.