This popular noodle dish hails from Malaysia, and it should not be confused with the similar Singaporean version or significantly different variety that comes from Penang—but which curiously share the same name. Malaysian Hokkien mee that is mainly associated with Kuala Lumpur usually consists of egg-based wheat noodles that are braised with sliced pork, pork lard, prawns, and cabbage.
The whole dish is generously coated in a thick and dark sauce that is based on soy sauce and prawn stock. It is usually served with sliced scallions and chili or shrimp paste (belacan) on the side. Because of its name, Malaysian Hokkien mee is also believed to have its origins among the Hokkien community, an ethnic group native to Chinese Fujian.
MOST ICONIC Hokkien mee Malaysia
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Although it is hard to trace its exact origin, this hearty noodle dish is believed to be a classic fusion of Chinese and Malaysian culinary traditions. The dish usually consists of hand-pulled noodles that are served in broth, usually accompanied by leafy green vegetables, minced pork, and mushrooms.
Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version, it can employ different types of broth or other additional ingredients.
MOST ICONIC Pan mee
View moreMAIN INGREDIENTS
Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer.
The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country.
VARIATIONS OF Roti canai
MOST ICONIC Roti canai
This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a thin and crispy variety or as a thick and soft pancake. Traditional fillings typically include a combination of ground or roughly chopped peanuts, sugar, and butter, but the modern varieties may include anything from corn, chocolate chips, and raisins to grated cheese or condensed milk.
Though not much is known about its origin, it is believed that is was first introduced in Penang by the Chinese who migrated from the province of Fujian.
MOST ICONIC Apam balik
Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients.
Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.
VARIATIONS OF Laksa
MOST ICONIC Laksa
View moreNo other dish in Malaysia is as famous as nasi lemak. 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.
Although originally invented as a breakfast dish, soon it surpassed its original purpose and became the Malaysian national dish which can be eaten at any time. Its invention occurred from the mere necessity to exploit all ingredients which were at hand, and the popularity of nasi lemak has continually risen since the 1980s, when this farmer’s meal evolved into a dish that is frequently sold by Malaysian street vendors.
MOST ICONIC Nasi lemak
View moreCurry mee is a spicy noodle soup commonly eaten in Malaysia and Singapore (where it's often called curry laksa). It is a true fusion dish, influenced by Indian, Chinese, and Southeast Asian culinary traditions. It is one of the numerous varieties of laksa, the quintessential noodle soups of Southeast Asia.
The basis for this creamy dish is made with curry and coconut milk which form the unusual sweet and spicy sauce. Although very similar to curry, the sauce for curry mee is usually much thinner, but still has a strong and rich flavor. Traditionally, thin rice noodles are used in curry mee, and they are often cut into smaller pieces in order to ease the consumption.
MOST ICONIC Curry Mee
Lor mee is a noodle dish that can be found in Malaysia and Singapore. It consists of thick yellow noodles in a starchy gravy made with eggs, cornstarch, and spices. The noodles are additionally enriched with seafood, fish cakes, hard-boiled eggs, pork or chicken dumplings, and pork belly slices.
This dish can be found at lor mee stalls, and the vendors will usually add coriander, minced garlic, black vinegar, or chili paste to the dish in order to give it extra flavor.
MOST ICONIC Lor mee
MAIN INGREDIENTS
Ayam masak merah is a Malaysian dish made with chicken pieces that are doused in a rich, spicy, and creamy tomato sauce. Chicken pieces are first fried, then simmered in a sauce consisting of tomatoes, chili peppers, onions, garlic, and various spices such as galangal, cloves, cinnamon, and cardamom.
Coconut milk is sometimes added in order to give the sauce creaminess. Ayam masak merah is not an everyday dish – it is typically prepared for various celebrations and special occasions. Serve this festive dish with rice and a fresh salad on the side.
MOST ICONIC Ayam masak merah
Mee siam or Siamese noodles is a dish that is popular in Malaysia and Singapore, and it is believed to have been inspired by Thai cuisine and flavors. It is made with vermicelli noodles which are fried with small shrimps, bean sprouts, soybeans, and chili paste.
The dish is usually topped with spring onions, red chili peppers, fried onions, coriander, and omelet strips, while lime wedges are always served on the side so that each person can drizzle mee siam with lime juice to their preference. This dish is usually prepared in large quantities on special occasions such as end-of-school parties.
MOST ICONIC Mee Siam
