Malaysian Food

The Best Malaysian Top 4 Local Foods Info

The food of Malaysia richly reflect the meeting of three saparate cuisine: the Malay, Chinese and Indian. Each retains their own traditional recipes, but is still able to a acknowledge and use ideas from the other's cuisine. The Malays are a fine-featured, elegant and graceful people and are devout Muslims. Bumiputra 'sons of  soil' is a word frequently used in reference to the people of the rural areas where fishing and farming are the main occupations. The 'sia' in Malaysia covers the remaining population of Chinese, Indian and other settlers. Intermarriage between the races is rare unless the intended is also Muslim.

The Chinese are very industrial people. There are now Malaysia's largest immigrant group. This is mainly a result of demand for labor in the mining industry almost 100 years ago, but in fact Chinese merchants had established settlements all along the coast of Malaysia, especially in Malacca, as long ago as 1500.

The Indians are another important part of the Malaysian society. Large numbers came late in the last century to work on the coffee and rubber estates. There are as many different sects as there are on mainland of India and Sri Lanka. Each continue to cook their own regional, traditional dishes, nut greatest Indian influent is that of the Tamils from the south of India.

Rice in Malaysia, plays a very important part in the customs and religious traditions; our custom of throwing rice over the bride and groom to signify fertility is most probably borrowed from them. In Sarawak, they are drink 'arrak' (rice brandy) and its made by rice also.

The food of Malaysia bears a close affinity to its neighbor Indonesia - the same cooking equipment and methods are used, as well as basic spices, coconut milk and oil, and fish, but having said that, the Chinese and Indian influence is very strong too, making it one of the most fascinating countries to visit. In Malacca, and later in Penang where the Chinese took Malay wives, another style of cooking known as Straits Chinese or Nyonya developed. These recipes are include in the Singapore chapter, where the Nyonya style of cooking is so popular.

Eating out is an accepted way of life. It can be impromtu and is always informal. In the morning most business people will only have a cup of tea at home, then at 10.30am or earlier, off they go to the coffee shops or street stalls for dim sum(chinese food also known as steamed buns), Nasi lemak (coconut rice) or others. The evening meal is usually eaten early 5.30 - 8.00pm, although there is always somewhere to eat at any hour of the day. Eating is very important; Malaysians never seem to stop yet they retain their trim and figures - men and women alike. The other appealing aspect in any of the cities and towns (or villages for that matter). Each stallholder pushes his stall (gerais) into either Formica-topped or covered with plastic cloths. In no time the benches are full of eager patrons, indulging in a vast variety of foods cooked by Chinese, Malay or Indians. In the larger cities, areas will be knows for their SATAY, KWAY TEOW, LAKSA, MURTABAK

NASI LEMAK

Nasi Lemak With Chicken Curry

Food Type : Indian/Malay/Chinese, Halal and maybe Non-Halal for Chinese type

Where to get it? : Almost everywhere in Malaysia 

Description : The unofficial national dish of Malaysia. With roots in Malay culture, its name is a Malay word that literally means ‘rice in cream’. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Traditionally, Nasi Lemak serves in banana leaves as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg and hot spicy onion sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry, beeflungs where all are spicy in nature. You could try this basically everywhere in Malaysia. Depends on the accompaniments and size of portion, it cost from RM1.00 to RM6.00 normally. My bet is to try out those packed with banana leaves in small portion which cost only RM1.00 and they are really delicious.

Rice steamed with coconut milk, with slices of eggs (omelete, fried, hard-boiled or steamed), peanuts, anchovies, sometimes served with cucumber/vegetables and any meat of your choice (chicken, beef, mutton or fish). Topped with sambal (spicy prawn paste) and curry per request.

There isn't much description to do cause this dish is just plain awesome. It may look normal to you, but wait till you eat it. You can’t miss this!

ROTI CANAI

Roti Canai With Curry

Food Type : Indian, Halal

Where to get it? : Almost everywhere in Malaysia

Description :  A type of flatbread or better known as roti prata. Roti means bread in Malay. The term “canai” derives from “Chennai”, a region in India which is formerly known as Madras. In English, roti canai is sometimes referred to as “flying bread,” a term that evokes the process of tossing and spinning by which it is made before frying on the hot pan. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside. Roti Canai is normally served with beans curry, fish curry or mint source. Some may like to dip it into sugar. One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. It is a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as late night supper. Roti canai costs normally RM1.00 a piece, making it extremely popular. You could try this dish in all mamak restaurants everywhere in Malaysia.

Well, although I have only listed the Top 5, there are so much more delicious local foods you could also try out in Malaysia such as Char Kuoy Teow (chinese fried noodle), Pisang Goreng (deep Fried banana), deep fried sweet potato, Nasi Kandang, Asam Laksa, Har Mee (Prawn noodle), Nasi Paprik, and so on. You may comment on my Top 5 if there are better recommendations. 

There are many more variants of roti canai, just go try it out if you want! If you're new to it, I'd suggest you to stick with the original Roti Canai or Roti Telur (roti canai with eggs) first.

This dish is regularly eaten by the locals here for breakfast before heading off to work. The springy taste of the bread added with the nice smell of curry and spices is a really good experience.

SATAY

Satay ( chicken on top and beef in the bottom )

Food Type : Malay, Halal

Where to get it? : Mostly in the west coast of Malaysia, but generally at most places in Malaysia 

Description : Chunks or slices of dice-sized meat (chicken, mutton, beef or pork ) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes). In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country. Turmeric is a compulsory ingredient used to marinate satay and to give it a characteristic yellow color, especially for Beef, Chicken, Mutton and Pork. It can be found throughout every state in Malaysia. Besides restaurants that serve satays, one can find hawkers selling satay in food courts and Pasar malam. The famously known satay outlets are in Kajang, Selangor which dubbed as the Sate City in the country. Sate Haji Samuri is very popular in Kajang as well as throughout Malaysia. One stick of Satay costs normally RM0.50 and bet you could easily eat more than 5 sticks in one go!

BAH KUT TEH

Bah Kut Teh in Claypot

Food Type : Chinese, Non-Halal

Where to get it? : City of Klang, in the state of Selangor (best choice), or various parts in Kuala Lumpur or Selangor.

Description : A Chinese herb soup that can direct translates as “pork bone tea” It consists of meaty pork ribs in a complex mixes of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together for hours. It is believed could warm your body and refresh your sleeping mood. Bak Kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Don’t ever forget to drink Chinese tea tohether with your Bak Kut Teh which could help to dilute or dissolve the fat content of meat. Bak kut teh is typically a famous morning meal originally from Klang, Selangor, the home of bak kut teh. Currently, you could find Bak Kut Teh many places all around Malaysia with lots of variants. For RM 10.00, you could order a sinlge portion inclusive of 1 claypot of Bak Kut Teh and 1 bowl of rice. MUST TRY dish!