Malaysia

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 a... Read more

No 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 break... Read more

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 fin... Read more

Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage. All the ingredients are usually fried and coated in soy sauce, whil... Read more

Curry 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 noo... Read more

Karipap or curry puff is a small, deep-fried or baked pastry shell filled with thick chicken and potatoes curry. It is believed that the flavorful snack was invented by the Malays from the Malay Peninsula and parts of Sumatra and Borneo. It is a popular breakfast item or an afternoon sna... Read more

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... Read more

Usually consumed during the Chinese New Year celebrations, yusheng is a tasty salad made with slices of raw fish and shredded vegetables which are seasoned with spices and various toppings such as peanuts and sesame seeds. The dish is additionally flavored with yusheng sauce, most commonly consis... Read more

Kari ayam is a chicken curry that is popular in Malaysia and Indonesia. It is made with chicken pieces, onions, garlic, ginger, ghee, tomatoes, coconut milk, and spices such as anise, cinnamon, curry leaves, pandan leaves, lemongrass, chilis, cumin, turmeric, and fennel. In Malaysia, kari ayam is... Read more

Assam laksa is a traditional fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce. It h... Read more

This classic Malaysian dish combines steamed rice and an assortment of different curries, sides, and condiments. The rice is occasionally seasoned, and the choice of curries includes various combinations of vegetables, meat, or seafood. Traditionally associated with Penang, the dish was initially... Read more

Popiah is a traditional roll, wrapped and filled with a variety of ingredients. Often compared to the more famous spring rolls, the main difference is that popiah is never deep-fried. The crepe-like wrappers for popiah are delicate and light, but easily foldable to hold all the ingredien... Read more

Rambutan is a medium-sized evergreen tree originating from the rainforests of western Malaysia and Singapore. The trees produce fruits that are round with leathery skin that’s covered in soft hairlike spines. The colors range from dark red to yellow. The pulp is subacid to sweet and it cont... Read more

Mangosteen, also known as purple mangosteen, is a tropical plant grown for its sweet fruit. Its origin is believed be on the Sunda Islands, now divided between Indonesia, Malaysia, Brunei, and East Timor. Mangosteen is characterized by its dark purple, firm shell which covers an... Read more

Malaysian Musang King, also known as Mao Shan Wang, is considered one of the best durian varieties and is highly sought after for its rich, creamy texture and intense taste. It has a bright yellow flesh that is thick and custard-like, with a complex flavor profile that combines sweetness with a h... Read more

Lady Finger banana is a small, sweet variety of banana distinguished from others by its size, taste, and texture. It is significantly smaller and thinner than the more commonly known... Read more

Breadfruit is an evergreen tree that’s probably native to New Guinea and the Malay Archipelago. The fruits have a warty light green exterior, while the flesh is cream-colored and starchy. When ripe, the pulp of the breadfruit turns soft. It can be baked, stuffed, mashed, and roasted. When u... Read more

Pulasan is an evergreen tree with a short trunk that’s native to western Malaysia and Singapore. The tree produced fruits that are ovoid, dark red to red or rarely yellow in color, with a thick leathery exterior that’s covered in short and soft spines. The pulp is sweet and juicy with... Read more

Water apple is a medium-sized evergreen tree that grows wild from India to Malaysia and Indonesia, and it’s cultivated throughout tropical parts of Asia, as well as in Africa and tropical America, but rarely. The fruits are wide and have a thin and waxy skin. The flesh is white, crisp or sp... Read more

Tuak is a traditional rice wine commonly found in Malaysia, Indonesia, and the Philippines, particularly among indigenous communities in Sarawak, Sabah, Sumatra, and the Visayas. It is made by fermenting glutinous rice with water and natural yeast or ragi (a fermentation starter). The fermentatio... Read more

Duruka, tebu telur, or pitpit (lat. Saccharum edule), is a perennial plant that typically grows in wet, damp soil and tropical environments. It is a tall, grass-like plant that belongs to the sugarcane species. The edible part is the flower, which stays unopene... Read more

Buah kluwek refers to the seeds of the kepayang tree (lat. Pangium edule), native to the mangrove swamps of Southeast Asia, particularly Indonesia, Malaysia, and parts of Papua New Gui... Read more

Otaheite is an apple variety that's native to Malaysia, but it was introduced to Jamaica in 1793, and nowadays it's mostly associated with Jamaica as a treasured fruit of the island. Also known as Malay rose apple, Mountain apple, and Coco plum, these apples have a crimson red-burgundy skin that ... Read more

Palm sugar paste is a sweetener derived from the sap of various species of ... Read more

As the name suggests, this coffee style originated in Ipoh, but contrary to its name, it is not white. The name stems from the roasting technique in which coffee beans are lightly roasted in margarine before they are ground and brewed. The origin of this roasting style is usually associated with ... Read more

Bandung is a popular Malaysian pink-hued beverage that is especially beloved by the Malai community. This simple drink is made with a combination of milk and rose syrup, and depending on where it has been bought, bandung can be made with condensed milk, fresh milk, evaporated milk, or an... Read more

Teh tarik is a unique Malaysian beverage consisting of black tea, sugar, and condensed milk. The combination is then poured back and forth between two brass containers, a technique known as pulling tea. It improves the flavors of both tea and milk, imparts a creamy and smooth texture, an... Read more

Langkau is a traditional distilled alcoholic beverage from Malaysia, particularly associated with the indigenous communities in Sabah and Sarawak on the island of Borneo. It is similar to other rice-based spirits found in Southeast Asia, such as lambanog from the Philippines or arak from Indonesi... Read more

Lihing is a Malaysian version of rice wine that has its origins in Sabah. The drink is made with pulut—sticky rice—that is fermented with natural yeast (sasad) and is then rested for a minimum of three months. Although the final taste profile and alcohol content may ... Read more

Jungle Bird is a tiki cocktail that combines rum, Campari, simple syrup, and pineapple and lime juice. The traditional version is usually made with dark rum, while some opt for Jamaican or blackstrap rum. The ingredients are shaken with ice and are then strained into an ice-filled glass.... Read more

The vintage Malaysian cocktail known as Gin Pahit is made with a combination of gin, sugar syrup, and Angostura bitters. The sugar syrup is optional, and can be omitted. In order to prepare Gin Pahit, all ingredients should be stirred with ice, then strained into a chilled cocktail glass... Read more