Traditional cuisine in Malaysia is incredibly diverse, mainly due to cultural history. You will find Malay, Chinese, Indian, Indonesian and Bornean with strong influences from Thai, Portuguese, Dutch, Arabian and even British cuisine. This has resulted in a symphony of flavours, making Malaysian cuisine truly complex and diverse.
JUMP TO LIST OF FOOD
If you are interested to see what a local Pasar Malam (night market) is like in Malaysia check out the video we shot in Langkawi. There is a different designated location for the market each day. The Thursday Night Market is the closest location to Pantai Cenang area - Temoyong Night Market. It's is a lively affair with local vendors setting up makeshift stalls along a stretch of road, selling all kinds of local items making it a great place for trying various types of local food at relatively cheap prices. Look out for traditional freshly prepared Malay food such as Pisang Goreng (fried bananas), keropok lekor (fish crackers), nasi lemak, fried noodles and nasi Ayam (chicken rice).
These are just some of the many Malaysian foods that we tried. After reading this, be sure to also read our Malaysian Sweet Treats post as you might want to start with those!
Although unofficial, nasi lemak is often referred to as Malaysia’s national dish! It’s a simple dish of rice cooked in coconut milk, which is most commonly eaten for breakfast. That being said, you can find nasi lemak at most street-side vendors and the locals are more than happy to enjoy it at any time of day. Depending on where you are in Malaysia, you’ll find it served with a variety of add-ons. This might be hard-boiled eggs, peanuts, vegetables, lamb, chicken, beef, curry, seafood, or even a chilli-based sambal sauce. You simply haven’t been to Malaysia if you haven’t tried at least one nasi lemak!
This somewhat more western-style breakfast of kaya toast is very simple yet delicious. Kaya is a heavenly concoction best described as a coconut custard jam. You can find this all over Malaysia and in addition to being delicious eaten by the spoonful straight out of the jar, kaya is just amazing melted into slices of warm buttered toast. You’ll see locals enjoying this along with soft-boiled eggs seasoned with soy sauce and pepper for breakfast or just as a snack. Also used to fill tasty little kaya balls and served with fresh waffles, kaya is so typically Malaysian and delicious - be sure to give this a try!
This is not so much a single dish as it is a buffet style meal. You start with a pile of rice and then choose from a buffet-style of add-ons such as fish, eggs, curry, cubes of beef, okra, and plenty more. There are so many nasi kandar stalls and restaurants all over Malaysia, you won’t be able to miss them.
MEE GORENG MAMAK
Sold by many a street side vendor and yet also available in almost any sit down restaurant, this dish is simple, humble yet satisfying. It consists of yellow noodles, usually with a choice of beef or chicken, thrown together with shrimp, a mixture of vegetables, eggs, and soy sauce. A little bit of chilli is thrown in at the end, giving it a kick of heat without overpowering the dish.
Ayam percik is simply chicken in percik sauce. The uncooked chicken is liberally covered with a sauce made from spicy chilli, garlic, ginger, and coconut milk before it is cooked over an open flame barbecue. You can find this at most night markets.
Many people mistake rendang for curry. The difference is that rendang is a slow-simmered, sweet and savoury mixture of coconut milk, spices and beef, chicken or lamb meat. The slow cooking process allows the meat to absorb all the flavors of the spices and coconut milk. As the liquid evaporates, it leaves behind the succulent, tender and fully-flavoured beef, chicken or lamb.
A very thin pancake like dough is packed full of minced meat (either beef, chicken or lamb), garlic, egg, and onion and then fried until crispy. You can find it served with curry or gravy, sliced cucumbers, onions pickled in syrup or tomato sauce. It can be both spicy and sour. Definitely a must-try Malaysian food and also very filling.
This dish of blue rice hails from Kelantan, the northern part of Malaysia. The blue hue of the rice comes from telang flowers which are crushed and mixed into the rice. The dish is served with bean sprouts, fried coconut and some fermented fish sauce, called spicy budu. Not only tasty, but pretty too!
This one is super spicy, so we gave it a skip. But if you like spicy, you’ll have to try laksa. It’s an extremely spicy noodle soup which warns you of exactly that by its bright red colour! It will usually come with fish or prawns. Spicy and fishy - sorry, but not for me!
For an interesting and sublime combination of sweet, sour, and spicy, you must try rojak. This fried dough fritter is typically filled with vegetables and fruits, though it will vary by region. Whatever you find inside though, it comes mixed in that ever-present Malaysian shrimp paste. It might sound bizarre, but it is such a fascinating combination of flavours that you’ll find yourself craving rojak at every turn.
Not a dish in itself, but rather an accompaniment, this is one of my favourites! The flatbread consists of flour, butter and water. The dough is folded and flattened and gets a coating of oil before being cooked up in a skillet. The result is a fluffy and light roti with the perfect crisp outside. It can either be eaten as a snack or used to scoop up curries.
A lot more than just meat on a stick, Malaysian satay is all about the delicious sweet peanut sauce. You’ll find many a street vendor selling chicken and beef satay and it’s a great snack to eat on the run.