malaysian food culture essay

• Cooking School
• Learning How to Cook
• Food History

Profile of Malay Cooking and Culture

Malay food is strong, spicy and aromatic, combining the rich tastes of the many herbs and spices commonly found in Southeast Asia . It is one of three major cuisines in Malaysia, and together with Chinese and Indian food, continually delight visitors to the country with its incredible variety and flavors.

The Malays' qualities inform their cooking. Food preparation can be a communal affair among the Malays and it is not uncommon during major festivals or events to see neighbors in a kampong, or village gathered around a big pot stirring up beef rendang or chicken curry.

Malay food is often eaten with the hands. No implements are needed. Diners simply scoop mouthfuls of rice mixed with curry, vegetables or meat onto their palms and then ladle this into their mouths with the back of their thumbs. It is an art to keep the rice from escaping through the fingers but, with some practice, it can be mastered.

Rice is the staple in a Malay meal. And just as in many other Southeast Asian countries, it is usually eaten together with meat and vegetable dishes, curries and condiments like the Malay sambal sauce . During a typical Malay lunch or dinner, these dishes are placed in the center of the table to be shared by all the diners.

Ingredients

Originally a sea-faring people, the Malays include a lot of seafood in their diet. Fish , squids, prawns, and crabs regularly show up in Malay dishes, as do chicken, beef, and mutton. Meats and seafood are often marinated with special concoctions of herbs and spices before being cooked. Vegetables are usually stir-fried although it is also popular to eat some vegetables raw and dipped in sambal belachan, a spicy chilly condiment.

Many of the fresh herbs and roots that are commonly grown in the Southeast Asian region have found their way into Malay cooking. Lemongrass, shallots, ginger, chilies, and garlic are the main ingredients that are blended together and then sautéed to make a sambal sauce or chile paste, a condiment that often accompanies every meal of Malay food.

Other herbs like galangal (lengkuas), turmeric (kunyit), makrut lime leaves,laksa leaves (daun kesom), wild ginger flower buds or torch ginger (bunga kantan) and screwpine leaves (pandan leaves) add flavor and zest to poultry, meat, and seafood.

Dried spices, too, form an important component of Malay cooking. Malacca, a city in Malaysia about 200 km south of capital Kuala Lumpur, was one of the great trading centers of the spice trade in the 15th century. This has benefited Malay cooking, with spices such as fennel, cumin, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon sticks, fenugreek and nutmeg regularly used in various Malay soups and curries.

Coconut is another favorite ingredient of the Malays. This is not surprising as coconut trees thrive in Malaysia’s tropical weather. Coconut milk, or santan, add a creamy richness to curries, called ‘lemak’ in local parlance, giving them their distinctive Malaysian flavor. All the different parts of the coconut are used – nothing is wasted. The juice is drunk and the flesh of old coconuts are grated and eaten with traditional Malay cakes.

There are regional differences to Malay cuisine. The northern parts of Malaysia have integrated a Thai flavor into their food, due largely to the southbound migration of Thai people and their subsequent intermarriage with the locals.

Negri Sembilan, once dominated by the Minangkabaus from Sumatra, features food that is rich in coconut milk and other ingredients commonly produced by West Sumatra such as ox meat, beef, cultivated vegetables, and the very spicy bird’s eye chilies, also known as cili padi.

South Indian laborers, brought in by British colonialists to work in the rubber estates of Malaysia, have also contributed their influence in the form of ingredients and cooking techniques such as getting the extra flavor by frying spices in oil. Ingredients from southern India like okra and purple eggplants, brown mustard, fenugreek, and curry leaves are often used in Malay dishes today.

With so many different influences from around the region, Malay cuisine has become an interesting and varied adventure, something that can be savored and enjoyed with family and friends.

• Southeast Asian Culture

40 Essential Things to Know About Malaysian Food Culture

One of the most memorable trips I’ve had in my life was a month-long vacation in Malaysia . There, I met with my friends from university and together we embarked on an epic food tour throughout the country, stopping in Penang , Kuala Lumpur, Malacca, and Sarawak. 

To say that I fell in love with Malaysian cuisine would be an understatement. Everything just made me want to eat more! But apart from filling my belly with mouthwatering food, the foodie tour also opened my eyes to the fascinating food culture in Malaysia. 

If you’re wondering what Malaysian food is like, here are 40 essential things to know about Malaysian food culture that will inspire you to plan that food trip!

Table of Contents

Basic food culture in Malaysia

1. most malaysian dishes are a blend of different cultures.

One of my most profound experiences with Malaysian food culture was when my friend brought me to his favorite nasi kandar (rice topped with a variety of dishes) place. 

As I stared at the food, I couldn’t help but notice the clash of cultures. My plate was piled high with tofu and cabbage, common ingredients in Chinese cuisine, beef rendang , a traditional Malay meat dish, and topped with various Indian curries and gravies! 

Malaysian cuisine is a true reflection of its people — a mixture of various cultures meshed into a harmonious blend of flavors. 

2. Nasi lemak is the national dish

Among the many dishes in Malaysian cuisine, none are as universally adored as nasi lemak . As I came to find out during my trip, nasi lemak is the most popular go-to choice for breakfast. 

It’s amazing to me how such simple ingredients — steamed rice in coconut milk, fried anchovies and peanuts, half a boiled egg, and spicy sweet sambal , could make for such a satisfying meal. 

3. Malaysians love sambal

Speaking of sambal , one of the unique Malaysian food habits I noticed was that almost every type of cuisine in the country has its own version of sambal . 

Sambal is essentially a chili paste made with chili peppers, garlic, and spices like galangal. Traditionally, it is made with a pestle and mortar. However, I realized that there were different kinds of sambal too, such as sambal belacan (made with prawn paste), and one that’s made with green chili peppers. 

Despite sambal being Malaysia’s national condiment, it’s also a common ingredient in cooking. In particular, it’s often used with certain types of vegetables like watercress and petai (bitter beans).

4. Coconut milk and prawn paste are essential ingredients

When it comes to traditional Malaysian food, two of the most common ingredients are santan (coconut milk) and belacan (a savory, slightly fishy prawn paste). These two ingredients permeate Malaysian cuisine more than you can imagine. 

Santan is also used to make curries, pastries, and even desserts while belacan is used as a flavor enhancer for curries, fried rice, and even fried chicken! 

5. No spice, no life 

As you can already imagine, one of the greatest lessons I learned about Malaysian food culture was that Malaysian food is spicy. Not just in terms of heat, but in the use of fragrant herbs and spices. 

Galangal, ginger, parsley, turmeric, mint (a key ingredient in laksa), and tamarind are all popular spices found in Malaysia. In fact, many Malaysians, including my friend, plant certain spices in their backyard, such as curry leaves and chilies! 

Interesting trivia on the history of Malaysian food

6. nyonya cuisine is a (literal) marriage of cultures.

Here’s a piece of Malaysian food culture history that I picked up in Malacca. One of the most popular types of Malaysian cuisine is Peranakan (or Nyonya) cuisine, which combines Chinese and Malay cooking techniques and ingredients.

The story of how Peranakan cuisine came to be is quite fascinating, to say the least. Between the 14th and 17th centuries, Malaya (before it became known as Malaysia) welcomed droves of Chinese immigrants from the southern provinces of China. 

As these traders continued to arrive, some of them eventually settled down and married the locals in the region, giving birth to the Peranakan community, a mixture of local Malay and Chinese cultures. 

7. There are many Chinese dishes that actually originated in Malaysia

Speaking of the history of Malaysian cuisine, one thing that caught me off guard when I first arrived in the country was the plethora of “Chinese dishes”…which I had never seen in Hong Kong or in Mainland China! 

There were many dishes like hokkien mee and Ngah Choi Kai (chicken and bean sprouts — a popular dish in Ipoh), that had Chinese (or a dialect of Chinese) names, but they were dishes that I’d never heard of before or were way different from what is usually served in China. 

When my friend brought me out for bak kut teh (pork ribs in herbal soup), I was expecting a teapot with literal pork ribs (a direct translation of the dish)! 

8. Malaysia has its own unique Western-style dishes

Another unique piece of Malaysian cuisine history is the invention of unique Western-style dishes. “Western food” is quite popular in Malaysia but as my friend pointed out, some of the most popular western dishes in Malaysian cuisine are actually local inventions. 

For example, the Hainanese Chicken Chop, a juicy cutlet of fried chicken topped with a sweet sauce, was invented in Malaya during the British occupation. The recipe was initially created by the Hainanese immigrants working as chefs for the British, but it later became popular even among the locals! 

Malaysian food etiquette and traditions

9. food is sometimes served on banana leaves.

Another unique experience I had with Malaysian dining culture was I ate at a restaurant that my friend called “banana leaf”. I had thought that “banana leaf” was just a nickname for the eatery, so imagine my surprise when the staff literally laid down a large banana leaf in front of me instead of a plate! 

Yes, banana leaves are quite common in Malaysian cuisine. Sometimes, they act as plates, such as in the case of “banana leaf rice” where your food is served on cleaned banana leaves. Other times, they are used as a fragrant enhancer, like when char koay teow (fried rice noodles) are placed on a small banana leaf on top of a plate. 

10. Eating with your hands is perfectly acceptable

Back to the banana leaf experience I was talking about. After my food was served on the banana leaf in front of me, I took a look around the table trying to find a fork and spoon. To my surprise, my friend just started eating with his hands! 

That’s when I learned that, in Malaysian food etiquette, it’s perfectly normal to eat with your hands, usually when eating rice! The staff eventually offered me a fork and spoon but I decided to try eating as the locals do. 

It was a real struggle but what my friend taught me is that the way to use your hands is to grab some rice with your fingers, and use the thumb to push it into your mouth. 

11. Wash your hands!

This brings me to my next point in Malaysian food etiquette. It’s simple really: Wash your hands! Whether you’re eating with your hands or utensils, washing your hands before a meal is a must-do in Malaysia, especially when you’re eating out with company! 

12. The water pitcher on the table is not always for drinking!

Speaking of that, if you’re visiting a Malay restaurant in Malaysia, and you notice a water pitcher on the table, just know that it is water meant for washing your hand, and not a beverage! Instead, your beverage will be served in a separate cup. 

13. Usually, only the right hand is used for eating

When eating with your hands, Malaysian food etiquette requires that you only eat with your right hand. That’s mainly because apart from your individual plate of rice, there will also be communal dishes on the table. 

You’re supposed to eat with your right hand while using your left hand to pick out the dishes you want using ladles and spoons at the table. This is obviously for hygiene purposes. 

14. Chinese food is often served with soy sauce and chopped chili peppers

When it comes to Chinese eating culture in Malaysian cuisine, I noticed that apart from sambal , Chinese food often came with a savory soy dipping sauce with chopped chili peppers. That, or it comes with soy sauce with raw minced garlic. 

While these condiments aren’t completely foreign to a Hong Kong boy like me, back home, these were optional sauces that you had to request or make yourself. In Malaysia, it’s almost as if it’s part of the dishes!

15. Dim sum usually comes with chili sauce and mayonnaise 

I’ll be honest, this part of Malaysian eating culture really threw me off. Dim sum is like the soul food of Hong Kong , but I’ve never had dim sum like the ones in Malaysia. 

For one, there’s a much larger variety of food beyond the usual meat dumplings and prawn fritters. But what was really surprising was when the dim sum came with a little plate of chili sauce and mayonnaise. 

Apparently, the chili sauce is for the siew mai and other steamed dumplings, while the mayonnaise is for the fried dim sum! It was a weird combination to say the least but oddly, it works!

Traditional Malaysian food

16. malaysian breakfast can be enjoyed at any time of the day.

When it comes to traditional breakfasts in Malaysian cuisines, there’s plenty of variety. From savory nasi lemak to various noodle dishes like wanton mee and Indian flatbread ( roti canai ), there are plenty of choices to start your day with. 

However, I realized that Malaysian breakfast foods are actually available throughout the day! Nasi lemak for lunch, wanton mee for dinner, roti canai for supper, it’s all perfectly normal! No wonder so many foodies call Malaysian a food capital. You can literally just spend the whole day eating! 

17. Roti canai comes in more shapes and sizes than you think

Speaking of roti canai (known as prata by other countries), Malaysia has plenty of unique varieties of Indian flatbread. Sure there are the typical regular roti canai , roti telur (addition of eggs), roti bawang (with onions) and more, but there are also more unique varieties. 

My favorites were the roti bom (a denser, sweeter version with condensed milk), roti sarang burung (the dough is spread shaped into a ring like a bird’s nest, with a sunny side up egg in the middle), and roti tisu , an extremely thin flat bread that can stretch up to several meters high!

18. Malaysian rice dishes are as colorful as its people

Just like with roti canai , the rich dishes in Malaysian cuisine are just as plentiful when it comes to variety. Not surprising, given the many different cultures that call the country home. 

In Malay cuisine, you have nasi lemak, nasi minyak, nasi kerabu and more, while Chinese rice dishes include Hainanese Chicken Rice, Char Siew Rice, and yam rice, which is unique to Penang. There’s also biryani served with various curries and dhal, and so much more!

There are also rice-based dumplings like the Malay ketupat , Chinese zongzi , and various kuih (light snacks) which we’ll get to in a moment! 

19. There are many noodle dishes too!

Similarly, there are plenty of noodle dishes in Malaysian cuisine. There are soupy noodle dishes like Penang’s famous koay teow th’ng , smoky fried noodles dishes like KL Hokkien Mee , and maggi goreng , stir-fried instant noodles, a staple for late-night suppers.  

20. Almost every state in Malaysia has its own take on laksa

Depending on where you are in Malaysia, a bowl of laksa (a popular noodle dish) will look and taste different. That’s what I found out when I visit Sarawak after leaving my friend in Penang. 

Penang Laksa is savory and has a slight acidity to the broth. Sarawak Laksa, on the other hand, had a lighter, slightly creamier flavor profile, with a broth made of prawns instead of mackerel. I came to find out later that there are many different types of laksa in Malaysian cuisine, including Johor laksa which uses spaghetti noodles! 

Malaysian street food culture

21. the best food is often found at modest hawker stalls and kopitiams.

When it comes to Malaysian food culture, you’ll realize that most locals choose to dine at humble hawker stalls and kopitiams (small Chinese coffee shops) more often than at fancy restaurants. That’s because the food at these establishments is often tastier! 

That’s not to say Malaysian restaurants aren’t good (the country’s recent Michelin Food Guide proves the opposite), but many of these hawker stalls and kopitiams have been operating for generations. So not only do they offer affordable but delicious meals but they also offer a side of nostalgia with every bite. 

22. Pasar malam food is next level

Another way to experience authentic Malaysian street food culture is simply to visit a night market or pasar malam in the local language. These vibrant street markets are really where you can find the best-tasting food in Malaysia. Of course, that’s just my opinion after visiting the popular Connaught Night Market in Kuala Lumpur. 

You’ll find both local and foreign delicacies, and even some innovative fusion food as you rub shoulders with the locals. Some of the staples you’ll always find are fried chicken, apom (a sweet and savory pancake), and various fried noodle dishes. 

23. There’s a drink called “Iced Window” in Penang

Don’t be alarmed, this unique Penangite drink isn’t a mixture of ice and broken windows.

Instead, it is a refreshingly cool sherbet-like drink made with rose syrup, basil seeds, and fresh coconut. What’s more, according to my friend, there’s literally only one stall selling this beverage, and the legendary family business has already been operating for over a century! 

Meanwhile, in Malacca, you have coconut milkshake which is popularly sold along Klebang Beach.

24. There are two types of char koay teow

Since we’re on the topic of Penang, one of the most popular street food in Malaysian cuisine is char koay teow , a smoky rice noodle dish that comes with juicy prawns, bean sprouts, and egg. 

Well, did you know that there are actually two versions of this popular noodle dish? The more popular one is the version I just described: rice noodles stir-fried over a charcoal wok. The second version is known as wet koay teow ( Koay Teow Basah ), which is a savory, soupy version that comes with seafood. 

25. And similarly, two types of hokkien mee

Another popular traditional Malaysian food that has two distinct varieties is hokkien mee . There’s the Penang version, a soupy noodle dish made with prawn stock, and the version found in the rest of the country, which is a sinfully delicious fried noodle dish served with cabbage and pork lard!

Personally, both are delicious, but I prefer the savory fried one. 

26. There are more pastries and kuih than you can count

Apart from main meals throughout the day, Malaysians also indulge in delicious tea-time snacks. These usually consist of crisp pastries like the curry puff, or the large variety of kuih (traditional pastries and light snacks that are either steamed or fried) that are available. 

Looking at the colors of kuih in Malaysia is like staring into a rainbow. There are as many colors as there are cultural influences. I can’t possibly list them all (I doubt my friend can either), but some of my recommended must tries are the ang kuih, kuih lapis, and cucur udang . 

27. Deep-fried fruits are a popular snack in Malaysia

My favorite Malaysian snack though was the fried banana balls (called cokodok). But as I continued to hunt for tea time kuih , I realized a peculiar thing about Malaysian food culture: Malaysians like to batter their fruits and deep fry them. 

There were deep-fried bananas, deep-fried sweet potatoes, fried cempedak, fried jackfruit, and even fried durian! 

28. Communal meals are a big thing

Communal meals are a common event in Malaysian food culture. In fact, most meals that locals enjoy involve gathering around a table and sharing various dishes. While I was in Malacca, I came across a unique communal culinary experience called satay celup . 

Imagine going for a hotpot meal, but instead of dumping the raw ingredients into clear soup, you skewer them (like actual satay), and cook them in a pot of boiling peanut sauce in the middle of the table.

Similarly, there’s also lok-lok which follows a similar concept, but instead of peanut sauce, you get the actual hotpot-like soup. And, most of the time, lok-lok is sold by food trucks or at roadside stalls. 

Malaysian coffee culture

29. malaysia has its own unique coffee and tea.

Coffee culture in Malaysia is blossoming, evidenced by the many artisan cafes and coffee shops that spring up in the cities. However, I don’t think any of those cafe drinks hold a candle to Malaysia’s unique local coffee. 

Simply known as “kopi“, a strong and aromatic black coffee that’s roasted, brewed, and strained to get that signature smooth texture. You can have it as it is or with milk, creamer, or ice. 

Similarly, Malaysia has its own local tea beverage too, “ teh tarik ” (pulled tea), a drink that is made by dumping tea from one metal container to another until a thick foam forms at the top. 

30. There is a deep love for Milo

Milo is the third drink in Malaysian cuisine that makes up the holy trinity of Malaysian beverages. While Milo isn’t a locally-produced beverage, Malaysians have a deep love for the chocolaty malt drink. 

My friend tells me that it’s because Milo was the most popular breakfast drink for children, so many Malaysians grow up with a fond, nostalgic appreciation for the drink. 

31. In fact, there are many different types of Milo!

Milo is so big in Malaysia that there are different types of Milo. Basically, there are boxed Milo drinks, Milo powder in a tin can, Milo from a dispenser at fast food restaurants, and Milo trucks that go around selling Milo. 

Apparently, depending on which kind of Milo you drink, there’s a subtle difference to the taste! I can’t tell if my friend was pulling my leg, but it seems to be the case since a lot of Malaysians I met agreed. I shall endeavor to try them all on my next trip to Malaysia! 

32. There are plenty of unique fruit juices

Apart from having its own coffee and tea, and an obsession with Milo, Malaysian cuisine also has its fair share of unique fruit juices.

I remember stopping by a roadside stall and seeing plastic bottles filled with beverages labeled dragonfruit juice, nutmeg juice, lychee juice, and more. In fact in Penang, there’s a drink called lo han guo , which is made from Chinese monk fruit! 

Modern Malaysian food habits

33. halal chinese food is on the rise.

Despite only being in Malaysia for a month, this is one of the most beautiful aspects of food culture in Malaysia for me. Chinese food often uses pork as a main ingredient, which makes it inaccessible to Muslims. 

But in Malaysia, there are so many Halal-certified Chinese restaurants that substitute pork with chicken! There was even a hawker stall selling chick kut teh , which is bak kut teh , but with chicken! I love the inclusivity of Malaysian cuisine. 

34. Mamak is life 

Traveling in Malaysia, there was never once where I felt that I would have to go hungry at night. Unlike in Hong Kong where many stalls close around 10pm, Malaysia boasts plenty of 24-hour eateries. My favorite though has the be the Mamak stalls. 

These sorts of eateries are where you get to taste the best roti canai, maggi goreng, and teh tarik . But more than just a food spot, I realized that Mamak stalls are also an intrinsic part of food culture in Malaysia. 

Many youngsters hang out at these establishments until late at night, just chatting about life. The atmosphere becomes even rowdier when there are football matches being played on the TVs! 

35. Japanese and Korean food have become popular Malaysian staples

A more interesting aspect of food culture in Malaysia is the popularity of Japanese and Korean food, especially Korean barbecue. While I was in Kuala Lumpur, I couldn’t help but notice that there were so many East Asian eateries. 

What I learned is that Japanese and Korean food are extremely well-liked by most modern Malaysians, and are often the cuisine of choice when it comes to celebrating birthdays or special occasions. The more you know. 

36. Middle Eastern food is popular among all races

Similarly, people in Kuala Lumpur seem to really like Middle Eastern cuisines, such as shawarma and kunafa. The Bukit Bintang area, a vibrant shopping district, has plenty of Arabic restaurants and every time I passed by, there would be long queues that consisted of different races of Malaysians.  

To be fair, I’m not that surprised. Arabic food is awesome! 

37. There are plenty of pizzas with local twists

While in Malaysia, I tried ordering some pizza and my mind was again blown away by the creative juices of Malaysian cuisine. Alongside classics like pepperoni and cheese pizzas were local flavors like sambal prawn pizza, a Korean-inspired chicken pizza, and even durian pizza! 

38. Similarly, there are desserts with… unique flavors

Just like with pizzas, there are also plenty of local-inspired cakes, such as durian cake, cempedak cake, and even, as I’m told by my friend, nasi lemak cake, for a limited time!

Even the classic Malaysian shaved ice dessert, ais kacang , sometimes gets an upgrade with real durian being added to the chilly treat. I wonder what kind of unique inventions I’ll find the next time I visit!

39. Food delivery services are experiencing a boon

Thanks to the pandemic from previous years, food delivery services have become extremely popular in Malaysia. In fact, food delivery services like Grab Food and Foodpanda are at the forefront of promoting Malaysian cuisine to travelers like myself! 

The next time you’re taking a car ride in a big city like Kuala Lumpur or in Penang, keep your eyes peeled. Chances are, you’ll see plenty of these delivery riders zooming past your window. 

40. Durian!!!

Finally, no article about Malaysian cuisine and food culture in Malaysia, in general, can be complete without mentioning the King of Fruits: Durian! 

As you might have guessed, durian is a huge thing in Malaysia (although some locals don’t really like it either). Whenever the durian season arrives, you’ll see a lot of stalls by the roadside selling a variety of durians, with the Musang King being one of the most popular. 

I was lucky enough to visit during the durian season so I went to what can only be described as an all-you-can-eat durian buffet. Simply pick out what you want, and the durian seller will open it on the spot for you to feast on. I don’t think I’ve ever seen something like this anywhere else! 

Final thoughts

I’ve always heard phrases like “food is the gateway to understanding a country’s culture”. I don’t think there’s a country that lives up to that saying quite as Malaysia does. Even though I was traveling in Malaysia for only a month, I really felt like, with every bite, I was becoming more Malaysian myself! 

If you’ve never been on a food trip to Malaysia, I really hope you get to experience it soon. In the meantime, why not find out more about food cultures in Japan and Korea ? 

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• Malay Cuisine Blending Spice And...

Malay Cuisine: Blending Spice and Culture

Rich in spices such as kaffir lime, turmeric, ginger, black pepper, coriander and lemongrass, Malay is a hub of different cultures, each of which have brought in different flavors to create a distinct and vibrant cuisine. With so many different culinary variations, we take a look at some of the best Malay cuisine from across Malaysia and give a taste of a few dishes from the rest of the peninsula.

Malay cuisine is known for its vibrant and diverse flavors, eclectic influences and rich history. Generally, Malay cuisine refers to food from Malaysia, Singapore , Brunei , Indonesia, Mindanao and Southern Thailand. It is within these areas that food enthusiasts will find some of the most interesting and complex flavors in the world. Malaysia specifically is comprised of 13 states, and is home to predominantly Malays, Chinese and Indians , but the population is a wonderful hub of cultures and ethnic groups, making the gastronomy here an exciting blend of spices, flavors and cooking techniques. Historically, Malaysia was part of an incredibly successful spice trade, most records of which date back to the 15th century.

The welcoming and open-minded nature of Malay culture has meant that the influx of different nationalities has been portrayed through their cuisine, with ingredient choices taking influence from the north and east especially. Chinese influences can be seen in the use of soy sauce and noodles throughout Malaysia, with northern parts of the country also taking characteristics from Thailand , displayed through the use of lemongrass and ginger. Southern parts of Malaysia tend to have richer sauces. Although there are so many different attributes within Malay cuisine, the peninsula has accumulated all of the best parts of neighboring culinary attributes and combined them to form a distinct cultural identity.

Many people in Malay are of Muslim faith, so although meat is heavily used throughout the cuisine, you won’t find as many recipes using pork as beef, lamb and goat. The most popular dishes that do contain pork have beef counterparts. There is of course an abundance of seafood within all Malay cuisine, the peninsula utilizing its fishing coasts to the fullest. The light sauces and tangy spices included in many seafood dishes compliment the lightness of the meat perfectly. For vegetarians, eating across Malay can be a challenge, as meat and seafood can be difficult to avoid. Even in vegetable dishes, the bases and stocks often contain meat. There are however an array of delectable fruits to be savored across Malaysia. Bananas here are cooked in their skins to perfection, guavas are healthy and bursting with vitamin C, and for those more adventurous types, durian is a lesser-appreciated option. When in season these football-sized fruits are green and thick-skinned, covered with spikes. Somewhat foul smelling on the outside, the inside reveals seeds and a pale yellow flesh with a distinct taste. When dining in Malaysia, it is customary to use the right hand, with the palm as a scoop and the thumb as a tool to guide food into the mouth. Forks and spoons are readily available, however. Food vendors or ‘food hawkers’ sell some of the freshest and cheapest food around. When eating at these stalls you will come across some of the most traditional and local foods that Malaysia has to offer. Mealtime is a social event in Malaysia, and food is not served in courses but dishes arrive at the same time, creating a glorious feast. The array of specific dishes in Malaysia and across the Malay Peninsula is vast, but there are some classics worth mentioning, as well as some lesser-known variants of Malay cuisine:

Rice – Nasi lemak is generally acknowledged to be Malaysia’s national dish, and is simply rice cooked in coconut milk and pandan leaves . It can be and often is eaten for both breakfast and dinner, due to its adaptability. Nasi himpit (rice cooked in palm leaves until sticky), and Ketupat (made up of rice boiled in a woven palm leaf, boiled until cooked to create a kind of dumpling) are also popular dishes, and regularly accompany popular main meat-based dishes. Nasi goreng is translated to ‘fried rice’ in Indonesian , the most common variety of this is served with soy sauce, spices, chicken and egg, and is different from its Chinese counterpart due to the addition of chilli.

Laksa – Probably one of the most well known dishes across the globe, Laksa is a noodle soup with either a curry or fish base. The success of this dish has caused it to be served across Southeast Asia and overseas, although western interpretations vary. Two prominent types of the soup exist: curry laksa (which uses coconut milk) and asam laksa (which does not). The former has a sweeter taste and grittier texture than its more sour fish based sibling. Other types of the soup are generally named after their respective towns or state names. Beef Rendang – Originally from Indonesia, specifically the Minangkabau ethnic group. This spicy beef curry dish is usually dry, although can sometimes be more aqueous. It is famous throughout Malaysia, and is often consumed during times of celebration or during ceremonial events. The history behind this dish is older than records show, with other meat variants, beef is the most common.

Kolo Mee – one of the lesser-known dishes, this tossed noodle meal is popular in Sarawak, specifically Kuching. Also referred to as koh-loh mein , the dish consists of slightly sweet noodles, minced pork, barbeque pork, peanut oil and white vinegar. Spring onions and a little fish sauce are usually added to finish. A simple taste, but the true dish can be difficult to find outside of Sarawak. Satay – Originally from Indonesia, this famous dish is arguably the most popular, especially in Johor. Meat (often chicken) is marinated liberally and cooked well on a charcoal grill, giving it a very rich flavor. This is usually accompanied by peanut sauce, which adds extra sweetness to the meat.

Ice Cendol – Cendol is a traditional dessert across Malaysia, Vietnam and Burma . Containing popular ingredients of coconut milk and pandan leaf, the latter is used to color the jelly noodles green that provides a unique contrast of colors. Shaved ice and palm sugar are added, making the drink refreshing and sweet. When travelling through Indonesia and Malaysia you can find many roadside vendors selling this dessert drink. Teh Tarik – Particularly important to Malaysian culture and heritage is the consumption of Teh Tarik, a tea containing black tea leaves, condensed milk and sugar. Simple ingredients are made extraordinary through masterful tea makers who pour the tea and milk through the air to create a smooth frothy texture, whilst cooling the tea for consumption. With so many dishes to consume, Malaysia offers a tour of culinary delights, serving up new and intriguing flavors. By Melissa Pearce

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Places to Stay

The best hotels in batu ferringhi, malaysia, for every traveller.

The Best Hotels in Kuala Terengganu, Malaysia, for Every Traveller

The Best Hotels to Book in Sandakan, Malaysia, for Every Traveller

The Best Hotels to Book in Petaling Jaya, Malaysia, for Every Traveller

The Best Hotels to Book in Sabah, Malaysia

Guides & Tips

The borneo sun bear: where to find the world's smallest bear.

Food & Drink

Borneo food: top dishes to try when you visit.

The Best Hotels in Miri, Malaysia, for Every Traveller

The Best Hotels in Sarawak, Malaysia, for Every Traveller

The Best Hotels to Book in Ipoh, Malaysia, for Every Traveller

What Are the Best Resorts in Malaysia?

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Dive Into Malaysia

Most Famous Malaysian Food: An Introduction To Malaysian Food And Eating In Malaysia

There is no better country in the world for eating. Malaysia has such an interesting mix of cultures which comes out in their food for some truly beautiful eating options!

The cuisines in Malaysia are those of its three main cultural groups – Malay, Chinese and Indian – but it’s also a fusion and adaption of these foods to suit the local environment. Add in colonial influences and Thailand and Indonesia right next door, and there is a huge range of food and flavours in Malaysia traditional food.

I absolutely love eating in Malaysia. It’s easy to find something I want to eat and for great prices too. Of course, when you first come to Malaysia, it can be a little overwhelming.

The dish names can all be unfamiliar, so it can be hard to know what you’ll get when you’re ordering local food in Malaysia. But you don’t need to worry because no matter what Malaysia food items you order, it’s probably going to be good.

While you can always just point at what other people are eating that looks good, you’ll have a much tastier experience in Malaysia if you understand what the local Malaysian food is. This way you can order the dishes that most appeal to your palate.

Below, I help you with this! Consider this article about Malaysian traditional food to be your food bible when travelling in Malaysia. Bookmark it and keep coming back so you’ll always know what you can order. You’ll be able to find items on this list of most famous Malaysian food in the majority of restaurants.

I also discuss some of Malaysia’s most popular drinks and the places where you can eat in Malaysia and much more.

By the end of this article, you’ll feel completely comfortable about ordering and eating traditional food in Malaysia which will lead to the most delicious trip possible! This is the best Malaysian food blog for discovering everything there is to know about the most popular Malaysian food.

Travelling to Malaysia?  Click here to download your free Malaysia Trip Planning checklist .  We’ll help you get ready for your trip!  

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What Is The Traditional Food Of Malaysia?

The traditional food Malaysia offers is a blend of the different cultures that have left their mark on the country. The most famous food in Malaysia has been shaped by the Chinese, Indian, Malay and European influences that have existed here.

Malaysian local food is characterised by the variety of herbs, spices and ingredients that make the dishes flavourful, aromatic and colourful. Ingredients like coconut milk, chilli, tamarind and lemongrass provide the famous Malaysia food with their unique flavor and aroma.

The food is typically prepared using cooking techniques such as stir-frying, grilling, boiling and steaming. Rice is very common and often served with meals.

Typical Malaysian food is known for its rich and diverse flavors. The most popular food in Malaysia is often a combination of sweet, sour and spicy (but note that it is not hard to avoid spicy Malaysian food if that’s your preference).

The use of fresh ingredients is also an essential aspect of the country’s food culture. Malaysians are serious about their food and the best food in Malaysia will use fresh ingredients.

If you are wondering is Malaysian food healthy, it commonly is. The fresh ingredients and spices lead to healthy Malaysian food. In fact, I eat far more vegetables in Malaysia than I do at home simply because they are prepared so well with other flavours which make them delicious.

Malaysia is proud of its food and cuisines and it’s very easy to have delicious Malaysian food experiences.

Types Of Malaysian Food

Here’s a list of the main cuisines you’ll find in Malaysia.

• Malay Cuisine – This is the traditional food of the Malay community in Malaysia. It is characterised by the use of herbs, spices and coconut milk. Some popular Malay dishes include nasi lemak, rendang and satay.
• Chinese Cuisine – This is the traditional food of the Chinese community in Malaysia. It is characterised by the use of ingredients such as soy sauce, ginger and garlic. Some popular Chinese dishes include hokkien mee and char kuey teow.
• Indian Cuisine – This is the traditional food of the Indian community in Malaysia. It is characterised by the use of spices such as cumin, coriander and turmeric. Some popular Indian dishes include roti canai, tandoori chicken and biryani.
• Peranakan Cuisine – This is the traditional food of the Peranakan community in Malaysia. It is a fusion of Malay and Chinese influences. Some popular Peranakan dishes include laksa, otak-otak and ayam buah keluak.
• Western Cuisine – Western food has become increasingly popular in Malaysia in recent years. Some popular Western dishes include burgers, pizzas and pastas.

There is a fabulous street food culture in Malaysia and you can get some very cheap Malaysian food this way that’s also very good. This can come from any of the above cuisines with dishes such as mee goreng, nasi goreng and nasi kandar being very popular.

Halal Malaysian Food

About 63% of Malaysians follow Islam so there is plenty of Malaysian Halal food.

Halal simply means lawful or permitted in Arabic and generally means what is allowed under Islamic law. Halal food simply means that it has been prepared in accordance with Islamic dietary laws.

When it comes to meat, the animals must be slaughtered in a certain way for it to be considered Halal. Additionally, the meat from many animals is considered not Halal no matter how it is slaughtered. The main one of note is pork, so you will not find pork products in a Halal (or Malay) restaurant.

Vegan food is generally always allowed. With dairy and eggs, there are some rules, although these vary depending on how Islamic law is interpreted.

Alcohol is also strictly prohibited. Any food that has been prepared with food that aren’t Halal is also prohibited.

This is a very simplified and generalised definition of Halal food.

It does affect food in Malaysia in general. Like, you probably won’t find bacon or any pork products in your breakfast buffet at your hotel. There is a general lack of alcohol around compared to many other countries. If you want a beer with your dinner, your best option is to try a Chinese restaurant.

Vegan And Vegetarian Malaysian Food

I was vegetarian when I lived in Malaysia and I never found it a problem at all. There are plenty of vegeterian options… HOWEVER, if you are very strict about it, it can be tricky. I ignored the fact that fish sauces are often used in dishes and meat had probably been prepared in the same dishes and pans.

If you are looking for Malaysian vegan food, it can be trickier again as eggs are often used. The upside is that dairy in food is not common.

If you want to be sure you avoid any meat or animal products, Indian restaurants are your best bet so head to the closest Little India. Many Hindus are vegetarian so you are more likely to find this option among this cuisine.

There are more and more vegetarian and vegan restaurants opening up in Malaysia.

What Is Malaysian Food Like?

Like stated previously, Malaysian food is a blend of different cultural influences including Malay, Chinese, Indian and Peranakan. This leads to a diverse cuisine with its own unique blend of flavours, spices and textures. It’s also an inclusive cuisine catering to many different dietary requirements thanks to the religions and preferences of its people.

The famous food of Malaysia is known for its bold flavours and tastes. There can be so many different options, flavours and experiences that it is somewhat hard to generalise about food traditional in Malaysia.

You can have nasi lemak which is a fragrant rice dish cooked in coconut milk and served with anchovies, peanuts and a spicy chilli paste. Or try satay which is grilled meat skewers served with a peanut dipping sauce. Or a delicious laksa which is a spicy noodle soup.

And don’t forget rendang which is a slow-cooked meat dish with a rich and spicy sauce.

Why Malaysian Food Is The Best

I may be completely biased, but authentic Malaysian food is the best in the world 🙂 I love Malaysian food.

I love Chinese, Indian and Malay cuisines all individually and when you bring them together in Malaysia, magic truly seems to happen. It’s also so much fun eating in Malaysia from the hawker centres to restaurants in shopping centres, there’s always something new to try and experience.

Malaysians themselves love good food and take pride in producing delicious food in Malaysia. This vibrant food culture is also part of what makes Malaysian food so brilliant. It’s always striving to be amazing.

It’s accessible, it’s diverse, it’s inclusive and it’s generally quite healthy. Add in the fact that it’s very affordable and I can’t think of a country in the world that is such a great place to eat.

Not convinced? Go to Malaysia. Eat everything in sight. See if you don’t feel the same 🙂

What Food Is Malaysia Famous For?

Malaysian famous food includes mee goreng (fried noodles), nasi goreng (fried rice), nasi lemak, laksa, rendang, char kuey teow, roti canai, ice kacang and so much more.

Below, there is our full Malaysian food list of Malaysia most famous food. Read through it, absorb it, bookmark this and come back to it when you’re visiting Malaysia for your top Malaysian food choices.

If you are used to eating Malaysian, Indian or Chinese food at home, you’ve probably come across some of these dishes before.

Want Help Having An Awesome Food Experience in KL?

Join a Simply Enak (aka delicious) Food Tour!

There are three different options depending on whether you want to concentrate on street food, nightlife or off the beaten track places.

No matter what you pick, you’ll taste a range of fabulous local food and drinks while learning the history and culture of Kuala Lumpur.

There’s no better way to discover this great city.

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Click here for all your option s .

Some Useful Malaysian Food Names

Here are some useful words which will help you decode names of Malaysian food. While english is widely spoken in Malaysia, menus are often in Malay and knowing some of the main words of Malaysia local food is very helpful.

At the very least, you’ll know if you’re ordering rice or noodles 🙂

• Nasi – rice
• Ayam – chicken
• Ikan – fish
• Sayur – vegetables
• Kari – curry
• Mee – noodles
• Tomat – tomato
• Telur – egg
• Udang – prawns/shrimp
• Sambal – chilli paste/sauce
• Kentang – potato
• Roti – bread
• Daging – meat
• Pisang – banana
• Buah-buahan – fruits
• Kacang – beans/peanuts
• Nenas – pineapple
• Kerang – clams/mussels
• Ketupat – rice cake
• Goreng – fried

Top 21 Most Famous Malaysian Food (Malaysian Food Pictures And Names

Here is our top list of Malaysian food. See how many of these dishes you can try on your trip! There are also plenty of images of Malaysian food in this list so you can get a better idea of what you can expect.

However, note that these dishes can vary based on where you go. For example, I have had countless mee gorengs over the years. Yet, they can taste and look quite different. So you may find the Malaysia famous food that you order looks a little different to what is shown below.

If you are wondering, is Malaysian food spicy ?, the answer is sometimes. I have tried to note below when the dish may be spicy. However, these things are not always consistent. It can definitely be tricky at times when my kids were little and randomly, a dish would be spicy when it hadn’t been before.

Generally, I don’t find the food to be that spicy (although I am someone who loves Malaysian spicy food so I may not be as sensitive to it as someone who can’t stand spice). But there are often mild amounts of spice in the food.

If you are troubled by spice, it’s best to ask. However, restaurant workers aren’t always able to communicate that well in English so sometimes you have to cross your fingers 😀 Overall, you definitely won’t go hungry if you hate spice though so don’t worry.

Roti canai is a popular dish which is considered a Malaysian national food. It definitely should be on your list of must try Malaysian food. It’s most often eaten for breakfast but it can be a snack throughout the day.

It originates from southern India. The roti is a textured flatbread made from ghee and flour. It’s fun to watch them make it if you get the chance – which is usually not hard to find. You can watch the chef prepare the dough by kneading, flattening, oiling and folding it. It’s tossed around until its paper thin and cooked in a frying pan.

The best roti will be flaky on the outside and smooth in the inside. I have found roti to be so much more delicious in Malaysia than at home in Australia in an Indian restaurant. It’s not comparable.

Roti canai is this roti served with a side curry dip. This side can vary from dahl curry to a more sambal tasting curry to a very liquid curry and it can be spicy. Since it’s a side, you can eat as much or as little of it as you want.

Outside of Malaysia, we’ll eat this as a starter at Malaysian restaurants. In Malaysia, we love it for breakfast.

While I definitely recommend you try to buy this from a roti vendor or local restaurant, it’s also often available at hotel breakfast buffets so you really have no excuse not to give it a go 🙂

If there was only allowed to be one national food of Malaysia, I feel it would be nasi lemak! Malaysian food is epitomised in this dish.

Translated directly, it means fat rice! It’s a dish of coconut rice and usually sambal, fried anchovies, peanuts, cucumber, boiled egg and (often) rendang, although this can vary a little.

When you first have it, nasi lemak can feel like a strange dish of random things served with rice. However, I promise you that it won’t seem so random once you try it. Everything is there for a reason and the combination of flavours is delicious.

Everything is usually served around the rice so you can mix it as you see fit. It also means this dish still works even if you don’t like one of the ingredients.

Like roti canai, nasi lemak is usually eaten at breakfast, although you can have it at any time of day. It’s also often available in hotel buffets where you can make it yourself with the ingredients you like best.

What I like about nasi lemak as well is that you generally know what you’re going to get. While the sambal and rendang parts can vary, these are only small parts of the dish so I know I will like at least most of it and won’t get a total surprise when I order it. For this reason, I usually order nasi lemak on flights when I want to be sure I’ll enjoy my meal. It’s rare it’s not an option.

Also considered a Malaysia national food, you won’t want to miss eating some authentic Malaysian food Satay. Originating in Indonesia, Malaysia has made this dish its own.

Satay is basically meat kebabs – so meat on sticks – seasoned and grilled over charcoal. Many different meats can be used, and you usually specify which one you want. It can also be prawns, vegetables or tofu, but most commonly, it’s chicken.

The seasoning can vary, but it’s always delicious. This can also be the delicious peanut sauce known as satay in countries like Australia.

We found this a great standard dish when our kids were younger and they wanted simpler flavours. We have not had one that is spicy.

It’s a common option in hawker centres and night markets.

Mee goreng is one of my favourite meals in the world and is a standard Malay dish. I never know exactly how it will taste, but I’ve never had a bad experience. It’s believed to have been derived from chow mein which came to Malaysia with Chinese immigrants. Today, it’s a dish that’s a fusion of Malaysian cultures.

While the name simply means fried noodles, there’s a lot more than this in this dish.

It’s usually made with yellow egg noodles (from Chinese food), spices (from Indian food) and sweetness added for Malay tastes. It usually has a small amount of vegetables and you can pick meat to add (or go without). It’s quite common to have some shrimp in this as well. It’s a very popular Malaysia best food.

I will say with this item that the quality can vary a lot depending on how much you pay. You can easily get mee goreng for super cheap and the Malaysian food cost will only be a few ringgit.

HOWEVER, this does affect the quality with usually less vegetables and meat added which can make the dish a bit plain and boring. However, if you want to save money, this dish can help you do it.

It’s usually only mildly spicy.

Nasi Goreng

Nasi goreng means fried rice, and it is somewhat the rice equivalent of mee goreng.

It’s usually rice stir-fried with garlic, chilli, lime, fried egg, sometimes tamarind and usually some chicken or prawns.

It’s often eaten for breakfast but you can have it any time of day.

Usually, this dish is not spicy and it was another go-to item for our kids when they were young.

There are various types of laksa, but the main one is curry laksa (known as curry mee in Penang).

This is also considered a national dish and deserves to be in any Malaysia top 10 food list. It’s from the Peranakan culture.

It’s basically a noodle soup cooked with thick noodles or rice vermicelli. The soup is rich and spicy with curry flavours, coconut milk and other ingredients like garlic, shallots and lemongrass. Items like tofu, meat, hard-boiled eggs, shrimp and bean sprouts may be added.

It can sound a bit strange (like many Malaysian staple food options can!), but it works together beautifully to create a thick, rich and creamy sauce-and-noodle experience.

In Penang, there is a specialty laksa, asam laksa, which should also be on your list of food to try in Malaysia. Asam laksa is heavy in tamarind (which is what asam means) and has flakey fish. It’s generally quite spicy and sour and is a different taste sensation to a curry laksa as described above.

Another Malaysian culture food that is quite famous, rendang is a traditional meat dish that originated in Sumatra in Indonesia and is believed to have been influenced by north Indian curries.

Meat (usually beef) is slowly cooked for hours in coconut milk and spices like turmeric, ginger, chilli, lemongrass and more. It’s ready when the meat is very tender and the liquid evaporates.

It started as a ceremonial dish for special occasions like Eid and weddings, but today, it is eaten at any time.

It’s one of my favourite Malaysia food. The spice level can vary dramatically so be careful if you hate spicy food.

Translating to burned fish (don’t let this turn you off!), ikan bakar can refer to various kinds of grilled fish. In fact, most kinds of fish and seafood (including squid and shrimp) can be made into this dish.

It’s basically fish that has been seasoned with a sambal, turmeric and chilli marinade and wrapped in a banana leaf so it doesn’t break. It’s then grilled over charcoal.

This dish is also popular in Indonesia, but the spices used differ between the nations. In Malaysia, there tends to be more use of chilli and turmeric leading to a spicier and more yellow-coloured dish. This can be spicy.

Sambal Udang

If you love chilli and prawns, this is the best Malaysian street food for you!

This is a Peranakan dish that includes a sambal, so chilli paste, that’s also mixed with prawn paste and tamarind juice. It’s quite tangy and spicy.

The prawns are then simmered in this sauce.

This is a dish I absolutely love. I do find it a little rich though, so I think it’s best to have this when you have someone to share it with.

Another local food Malaysia to try is ketupat. It’s basically a rice dumpling and is a side dish rather than a main meal.

Palm leaves are woven together to form a little pouch. Rice is packed inside and then cooked. As it cooks, the rice expands creating a little bundle of rice that you can dip into your curry or other dish.

I find it fun to eat, and the kids enjoy it too. It adds a bit of a novelty to eating so give it a go 🙂

For a mee goreng with a twist, try a mee rebus! It’s a noodle soup dish that originates in Indonesia

It’s made from yellow noodles with a potato, curry-like gravy with lemongrass, ginger and other spices and has a spicy and mildly sweet taste. It can also have tomato as a base ingredient in the sauce.

Many ingredients can be added like shrimp, mutton, anchovies, tanchu (fermented yellow soybeans), shallots, lime and boiled eggs.

Chicken Curry Kapitan

This curry dish has a story associated with the name. Kapitan was the title of Chinese or Indian leaders in Penang. The story goes that a Kapitan asked his chef what was for dinner and the reply was “chicken curry, Kapitan!”. It became this dish.

It’s a Peranakan dish which has quite a tangy flavour thanks to the ingredients of tamarind juice, shrimp paste and turmeric root.

Hokkien Mee 

Hokkien mee is popular in Malaysia, Singapore and Indonesia with different places having their own variation.

Kuala Lumpur hokkien mee (also called hokkien char mee) is a stir-fried dish with thick egg and rice noodles and a thick dark sauce. It also can be garnished with prawns, chicken, pork, pork ribs, spring onion and more.

Penang hokkien mee (often called hokkien prawn mee outside of Penang) is a noodle soup dish with egg noodles and rice vermicelli. The rich broth is flavoured with shrimp stock and can include prawns, hard boiled eggs, bean sprouts and sambal.

Char Kuey Teow

Definitely one of the top 10 Malaysian food that is most famous, char kuey teow is a Chinese noodle dish from Penang.

Made with flat rice noodles, they are stir-fried in pork fat, soy sauce, chilli, cockles, bean sprouts and more. Often prawn in included and it’s possible to get Halal versions.

High heat is used, and it’s best eaten at one of Penang’s street food stalls.

Char Hor Fun

Char hor fun (also called wat tan hor) has many varieties. The most popular in Malaysia is in Penang where it’s all about moist, fat noodles in a gravy-like sauce.

It’s generally cooked with pork, prawns, vermicelli and some greens, but it can also include shredded chicken and egg. Chillies or sambal can be served on the side.

This is one of my favourite noodle dishes as I love how moist it can be.

Hainanese Chicken Rice

Not surprisingly, this dish originated in Hainan, China. Of course, it had been modified for Malaysian tastes. It’s basically chicken and rice boiled in stock with the chicken served on top of the rice.

There is often a side sauce of ginger, garlic and chilli.

Nasi Kandar

Nasi kandar is very popular in Penang thanks to all its diverse options. It’s basically a Tamil Muslim dish served with rice that has been infused with herbs and spices from a special container.

The rice is then served topped with meat and vegetables and usually a thick, spicy sauce, but often you can choose exactly what goes on top.

Options are fried chicken, beef, lamb, fried prawns as well as vegetarian dishes using items like okra and eggplant.

It’s usual to add multiple toppings and then mix it all together. It’s often served buffet style where you help yourself.

We used to eat this for lunch most days when we lived in Penang. I was vegetarian then, and I found many tasty options. Look out for nasi kandar eateries when you are in Malaysia to try this.

Nasi Biryani

This dish travelled with Indian migrants, and Malaysia made it its own.

It’s a spicy rice dish which can be made with many different meats such as chicken, lamb, beef or prawn. Many spices are added for lots of flavour like garlic, nutmeg, cinnamon, ginger, cardamom, pepper and more.

Murtabak is basically a pan-fried pancake stuffed with things like minced meat and onions with a spicy side sauce. It originates in Arabia but is a popular street food in Malaysia.

The pancake contains flour, ghee, water and oil. The stuffing is usually minced chicken or beef combined with onion, garlic and egg. It may be topped with cucumber or other garnishes.

It’s cut into squares which makes it the perfect food to eat while exploring.

Goreng Pisang

If you feel like a sweet snack, consider goreng pisang. Simply meaning fried banana, it’s made by deep frying banana pieces in a crispy batter.

The batter is made from cornstarch and cold water and coats the banana before frying. The deep frying caramelises the natural sugars in the banana to make it even sweeter than if you eat the banana raw.

It’s a great little snack that you can find in street stalls as you are exploring.

Ais Kacang/Ice Kacang

My youngest child’s favourite dessert in the world, ais kacang is the Malaysian best food for dessert or when you want to cool down and have a refreshing snack during the day. It can also be called Ais Batu Campur or ABC.

Made from shaved ice, red beans and many other items, it’s perfect for the climate. The ingredients can sound weird together, but somehow it works perfectly.

What exactly will be included varies based on the place. Common additional ingredients included condensed milk, coloured syrups, creamed corn, peanuts, ice cream and grass or fruit jellies.

The shaved ice is the main ingredient and it really hits the spot.

Depending on the place, it can look quite spectacular and Instagram-worthy.

Most Famous Malaysian Drinks

While you can find plenty of the drinks you are used to from home, there are also some famous Malaysian drinks which are worth trying while you are in Malaysia.

The Malaysian national drink, teh tarik is a sweet, hot black tea drink made with condensed milk and sometimes evaporated milk.

It translates to “pulled tea” because the drink is made by “pulling” the tea back and forth between two cups.

There’s quite an art to pulling the tea. The technique used and the distance it is pulled can affect the taste and temperature. It’s fun to watch if you get the opportunity. Try it yourself 🙂

I’m not much of a tea drinker, but the extra sweetness of teh tarik is very nice.

(Ipoh) White Coffee

Malaysian style black coffee is made by roasting coffee beans with sugar, margarine and wheat. The difference with “white” coffee is that the coffee beans are only roasted with margarine which makes the coffee less dark.

An Ipoh white coffee is served with condensed milk. It makes the coffee more creamy and sweet.

Sirap Bandung

Sirap Bandung is a popular local drink made from either evaporated or condensed milk and flavoured with rose syrup. This gives it its pink colour and nice smell. It’s especially popular at Ramadan.

It’s too sweet for me, but my kids think it is the best drink ever. It’s a great reward after a day of sightseeing.

Fresh Juice

While not a Malaysian drink specifically, definitely drink some fresh juices in Malaysia.

These are not hard to find, are affordable and delicious. So a total win! It’s the perfect way to be refreshed in the heat with some vitamins as well.

Note that sugar may be added unless you ask otherwise.

How To Learn More About Food In Malaysia

The best way to learn so much more about Malaysian food while also learning about the culture and history of Malaysia is to join a food tour.

You basically wander around a part of Kuala Lumpur or Penang while eating and drinking traditional foods with a guide who takes you to some of the attractions and helps you understand so much more about these places.

We have absolutely loved taking food tours in Malaysia. In fact, many of these photos in this article come from food tours. You can meet local vendors and taste just so much. Even if you think you already know a lot about Malaysian food, you’ll discover so much more.

And if you are new to Malaysia, this is a great way to get confidence to try new food and new places for the duration of your trip.

You can read more about your food tour options in this article OR you can sign up right now for the tour that’s best for you here . Make sure you use the discount code DIVE30 to get RM30 off your tour!

Eating In Malaysia

There are so many places to eat in Malaysia. You will definitely not struggle to find somewhere selling food, although it can be a bit overwhelming to start with. If you want to ease in to the experience, shopping centres can be a good starting point with plenty of great eating options with easy to understand menus.

Hawker Centres

Hawker centres are my favourite places in Malaysia and where I recommend you eat if you can. These are like Malaysian food courts. They consist of many plastic chairs and tables where you can sit and eat surrounded by little food stands.

You simply order what you want from the food stands and tell them where you are sitting. They’ll bring the food over when it’s done, and you’ll usually pay at this point.

There are separate drinks stalls. Sometimes, people will roam that you can buy drinks from and sometimes, you will need to go to this stall.

It’s easy to order food from lots of different stalls making it a great way to try lots of dishes.

Other Eating Information

There are many other ways to access food from local restaurants to vendors running small stalls at the side of the road. You’ll find something!

There are also big supermarkets and many convenience stores.

The first time I visited Malaysia many, many years ago, I worried about how I would eat the food as I didn’t know how to use chopsticks then. However, I needn’t have worried.

The most common utensils you’ll see are dessert spoons and forks. Chopsticks are often available as well and may be the primary implement in Chinese restaurants. However, getting a fork and spoon is not a problem.

Malaysian Food Price

Food prices vary tremendously. The sky is the limit, but you can also get something for a few ringgit as well.

On our most recent trip, a standard noodle dish at a touristy hawker centre was around RM10.

Super cheap rice and noodle dishes can lack vegetables and meat and be quite plain. So pay a little more if you can for a much better taste sensation.

Final Words

I hope you have found this guide to the best food Malaysia offers useful and it helps you try new things when you are in Malaysia.

There is so much Malaysia delicious food that eating is likely to be a highlight of your trip – as long as you step out of your comfort zone and embrace all the new things to try.

I recommend you bookmark this Malaysian food blogs on your phone so you can reference it as you travel. See how many different dishes here you can try!

Eat everything you can and have a great time!

Want to learn more about eating in Malaysia? Read our guide to taking a Kuala Lumpur food tour here and a Penang food tour here . You can also find all our guides to help you plan your trip here.

Planning a trip to Malaysia? Have any questions?  Join our Malaysia Travel Planning Facebook group here now!  It’s the perfect place to ask any questions and to be inspired!

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By Sharon Gourlay

Sharon is a certified Malaysia travel expert and can't get enough of travelling and talking about Malaysia since she first visited 21 years ago. She travels around Malaysia multiple times a year both alone and with her kids. She used to call Penang home and especially loves this food paradise. Sharon also has a Bachelor of Arts in Asian Studies, a Certificate III in International Travel Sales and has been certified by Tourism Malaysia as a Malaysia Travel Expert. Through this site, she'll help you have the perfect trip to this amazing destination.

• Review article
• Open access
• Published: 15 June 2020

The diversity of traditional Malay kuih in Malaysia and its potentials

• Mohd Yusof Bin Kamaruzaman 1 , 2 ,
• Shahrim Ab Karim   ORCID: orcid.org/0000-0001-8244-7313 2 ,
• Farah Adibah Binti Che Ishak 2 &
• Mohd Mursyid Bin Arshad 3  

Journal of Ethnic Foods volume  7 , Article number:  22 ( 2020 ) Cite this article

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Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or snacks. As with its counterparts in the Malay cuisine, kuih has also been influenced by many historical events led by the migration of Chinese, Indians, and other explorers or visitors to Malaysia in the olden days. This casually developed the Malay kuih which now coined as the traditional Malay kuih; traditional as in the way that the classical values and authenticity were respected and established then. As time progresses and changes the lifestyle of Malays, newly innovated products are at the rise and emerged another type of kuih with somewhat similar characteristics to that of traditional Malay kuih, namely Nyonya Kuih. Nyonya kuih noted to be a reformulation of traditional Malay kuih with native Chinese expertise through some tweaks inculcating their palates and culinary library. Further along, the modernization also impacted the traditional Malay kuih in such a way that the overall representations being put at stake of unclear identity through innovations and industrializations. This paper draws out the history, authenticity, identity, and potentials of the traditional Malay kuih. Besides, this article is hoped to contribute to further refining the traditional Malay food knowledge specifically in its kuih sub-genre against the heritage-destructive modernization led by globalization.

Introduction

Geographically, Malaysia is situated in the South-East Asia separated into two lands by the South China Sea; Peninsular Malaysia, also known as East Malaysia, and West Malaysia which is part of the Borneo Island. With its established 13 states and three federal territories, Malaysia has come a long way in creating a dynamic and colorful country as of now. It is unanimously aggregable to say that Malaysia is one of the harmonious multiracial countries. According to [ 1 ], there are three major ethnics prominently made up the 32.6 million Malaysians by 2018 namely the Bumiputeras that includes Malays at 69.3%, Chinese at 22.8%, and Indians at 6.9%. The rest of Malaysians constitute the minorities ranging in different ethnicities at 1.0% [ 2 ]. asserted that there are actually more than 70 ethnicities in Malaysia. The diverse ethnics have longed resulted in a dynamic nuance in cultures, customs, politics, and also gastronomic outcomes. Malaysia’s culinary library represents Malaysia’s image including its flavor profile that is often savory, hot, and spicy [ 3 ]. Among the well known are Nasi Lemak , Rendang , Nasi Ayam , Laksa , and lots more. However, despite the common nationally claimed foods as the Malaysian flavors, individual traditional foods that explicit to each ethnicity also has their own values and uniquely different from one to another. To date, it has been reviewed and researched on the issues of traditional food as a whole but specific to a subdivision of these foods are on the lacking to be explored extensively, namely the traditional Malay kuih.

Malay gastronomy concoction

Being a geographically strategic country in the region of the equator, and also one of the Commonwealth countries, Malaysia certainly exudes degrees of amalgamation as historically written [ 4 ]. Factually, the state of Malacca marked the setting and time where Malaysia initially boomed with a vast array of culinary ingredients due to its trading activities with other countries and continents. As discussed by [ 5 ], this was also the point where Malays enriched their diet.

As mentioned before, the citizenship of Malaysia is predominantly Malays, but Malay ethnicity is actually residing around the globe although concentrated in the South East Asia region. Apart from Malaysia, other countries like Indonesia, Singapore, Brunei, and even southern Thailand and the Philippines are home to some Malays [ 4 , 6 ]. It was written in history that Malay ethnicity itself is a mixture of several elements from Indonesia (Sumatra and Java) Thailand, Sulawesi, and Polynesia. Noting back to the introduction of this paper, the evolution of Malay cuisine itself was dynamically influenced by these ethnicities. This explains relative similarities of the Malay cuisine to certain degrees across the stated lands. Nor et al. [ 7 ] discussed that the evolution of Malay gastronomy incessantly happened in the olden days of trading where neighboring lands came in and brought the influences and in line with what is written long ago by [ 8 ] strategic geographical position of Malaysia harbored successful trading activities from around the globe. Apart from that [ 9 , 10 , 11 ], added that the migration of Chinese also plays a part in the creation of dynamic local cuisine.

Apart from the international influences, Malay’s diet has always been associated with farming and fishing, mainly centered towards paddy fields, and vegetable and herb gardens around the house [ 7 , 12 , 13 ]. These include rice, coconut, pandan (screw pine leaves), ulam (native herbs and salads), poultry, fish, and spices to name a few. The spread of agricultural activities and the crops across Malaysia also partly induced by the natural resources of the land’s locale. In such matters [ 7 ], contended that there are also differences of Malay foods with regard to the regional position within Malaysia. For instance, regions that technically near to the sea will have more use of seafoods in their diet as in the East-coast region that includes Kelantan and Terengganu [ 14 ]. Others would harvest “daun kayu” [ 14 ] known as the edible plants from the wild or domestically grown crops like herbs and spices and fruits. They also raise and look after livestock around the house compound and paddy cultivation where applicable. From all of the mentioned edibles [ 14 ], remarked that for ages, rural Malays acknowledged rice and fish as the main source of food.

Traditional Malay kuih: an array of traditional senses

As with other cuisine lineups, myriads of delicacies offering a range of appetizers, salads, soups, main dishes, and all the way to desserts and snacks. Within those categories, traditional Malay kuih appears to be one of the delicacies that offer versatility be fitting into an appetizer, dessert, and also as snacks [ 12 ]. Apart from nasi lemak , nasi ayam , laksa , and other popular dishes well recognized as Malaysian flavors, there are more petit treats from the traditional Malay kitchen worth further recognition in Malay cuisine, which are the kuih. The traditional Malay kuih is known as being a broad term housing various relatively small-sized delicacies ranging from scrumptious pastries or bakeries to even steamed and grilled delicacies in which each bears dynamic flavors of either sweet or savory [ 5 ]. While the term kuih itself being used loosely and due to the lack of proper documentation on such matter, the basic understanding of what traditional Malay kuih represents is still at vague. Mustafa et al. [ 15 ] even denoted traditional Malay kuih as “confectionery” which connotes a whole respect of food by itself. Besides, the word kuih itself also shares a degree of similarity to adjacent countries like Indonesia, Singapore, and Brunei, although differences in the actual meaning of kuih in stated lands would connote different types of food forms within it. Regardless, kuih is unanimously understood to be enjoyed throughout the day like snacks whenever it is available and also may occasionally be included in feasts or festivals [ 16 ].

Shamsudin et al. [ 17 ] once asserted that Malays are still consuming traditional Malay kuih as their daily diet. They also mentioned that about 70 kinds of traditional Malay kuih still popularized. These include the normally found type of kuih at street vendors that usually prepared fresh earlier the day of selling or even prepared at the stall itself. Karipap (curry puffs), apam (steamed sponge cakes), and keria (donut like kuih made from sweet potatoes and glazed in crystalized sugar) are some examples that fall into the typically found variety. These delicacies are treated as intangible heritage by the Malays and have been passed down verbally from generation to generations especially within the womenfolk [ 18 ]. Not to mention also that the habit and acceptance of new generations to consume traditional Malay kuih are inevitably have to be embedded in the family itself.

Traditional ingredients

It is suggestive that traditional Malay kuih also uses ingredients that are native to most of Malay’s agricultural produce [ 9 ] and also what is natively grown in the wild locally [ 12 ]. While not most of the crops lend their flavors in the making of kuih, some has always been the staples across all variety of kuih namely rice from paddy cultivation, the aromatic pandan , and the famous tropical fruit, the coconuts. As with the western counterpart, ingredients of traditional Malay kuih do play their role in making the perfect traditions. The ingredients can be divided into several categories namely starches, sweeteners, liquids, lipids, and additives.

Rice is noted to be a staple food in Malaysia and specifically to the Malays. Rosniyana et al. [ 19 ] noted that rice and its products massively used in various local foods. Rice lends the starch (carbohydrate) or “body” of most kuih but not only restricted to, as glutinous rice has also contributed to some array of uses in kuih [ 20 ]. Tubers like tapioca and sweet potatoes are also called for some special recipes like bingka ubi kayu (soft tapioca slab cakes), keria , cucur badak (deep-fried savory filling sweet potato fritters), and cek mek molek (deep-fried sweet filling sweet potato fritters). Amongst all tubers, tapioca is known for the longest diet that Malay had consumed and was coined as nostalgic food by [ 21 ].

Throughout history, cane sugar was undoubtedly the common sweetener used in traditional Malay kuih making. This is supported by the review made by [ 22 ] that the cane sugar industry has flourished in Malaysia by the year 1960, which driven by the British conquest of the Malaya (now Malaysia) in the midst of the year 1870. Cane sugar may be used in traditional Malay kuih making in the form of white sugar or brown sugar depending on recipes although it was not particularly specific on the coarseness grade of the grains as with western pastry and bakery production. It is worth to mention also Malays have long established and commodify a type of hardened syrup that is amorphous derived from a sugar palm tree (Arenga pinnata) called gula melaka or gula kabung . The name gula melaka is derived from the massive production of the palm sugar from Malacca state, and gula kabung is derived from the actual local name of the sugar palm tree kabung [ 23 ]. Both forms of the gula kabung and gula melaka are easily found in the local market in the form of cylindrical blocks or discs that require cook to shave them into fine crystals or chunks in accordance with specific recipes.

Western pastries, bakeries, and desserts may always use dairy milk or cream to enhance the flavor or act as “moistener” [ 24 ] to loosen the mixture to control the texture of end products, but traditional Malay kuih uses coconut milk or coconut cream for the same reasons. Eggs (chicken or sometimes duck) also fall into the liquid category which delectably further enhances the texture of kuih especially those that resemble custard making in the makeup like seri muka (soft and chewy bed of glutinous rice with a coconut pandan custard layer) and kuih kaya gerodak (steamed flan like custard).

Additives may come as small quantity additions to the overall ingredient list that a recipe calls for. In the making of traditional Malay kuih, mostly natural flavoring, coloring, and texture enhancers were used. Pandan being the infamous ingredient in traditional Malay kuih has always been proud of its decadent aroma. Although it is understood to give lush green hue to the kuih, pandan was not used by itself for that reason. Pandan serani (Dracaena angustifolia) is said to be used for the deeper green color in kuih making. Salleh et al. [ 25 ] denoted that pandan serani has always been one of the most cultivated landscape plants in the Malays’ domestic traditional landscape. Not to mention also coconut in which imparts its creamy flavor from the milk or cream and sometimes used for its flesh usually grated whether for texture enhancer in kuih lopes (steamed pate like glutinous rice cake) or as garnishing coating kuih kosui (sweet-salty wheat and tapioca flour soft cake). Figure 1 shows the use of grated coconut as garnishing to different types of traditional Malay kuih. Turmeric also sometimes used for its punchy yellow hue for savory kuih which in some kuih further flavor that particular kuih. In the same color theme, eggs also impart yellow tint to kuih on the sweeter end. These natural ingredients used as visual enhancers for the kuih to acquire varying visual attractions [ 26 ]. Besides coloring, there are other ingredients used for different purposes like rose water used for its divine aroma and limestone paste used as texturizer to enforce firmer kuih kosui and kuih lompang (little rice flour cakes with hollow center) . It is also used to get red tint in cooking when used in conjunction with the presence of turmeric.

Grated coconut may be used as garnishing to coat kuih buah melaka (foreground) and kuih telur katak (sticky sago) (background). Besides the aesthetical value, shredded coconut imparts interests in the texture and flavor department which makes traditional Malay kuih an all-rounded traditional delicacy. Coconut is noted to be long and widely cultivated by the Malays. Hence, it is one of the main ingredients across all traditional Malay culinary offerings. It can be used in various forms including coconut milk, coconut cream, coconut water, and also the coconut flesh itself

Besides the vast ingredients used, it is worth to note also that kuih spreads throughout Malaysia with differing regional preferences, for instance, the east-coasts towards the northern region of Peninsular Malaysia favors the sweeter end of kuih [ 5 ]. This region includes Kelantan, Terengganu, Kedah, and Perlis where the influence of Thailand’s palates of sweet-spicy is prevalent. On the other end of the spectrum, savory kuih is widely available within the central towards the southern region of Peninsular Malaysia owing to the influences from the neighboring country, Indonesia with its salty-spicy palate. Ahmad [ 27 ] also mentioned that from her findings, east-coast kuih is leaning towards the yellow side of color and west-coast towards greener hue. She argued that the first uses more eggs into their kuih and the latter benefits more from the pandan leaves. Noting to the vast array of ingredients library, traditional Malay kuih is undoubtedly holding its identity by tying an array of delicacies with its local crops.

Traditional cooking methods

Mirroring the multitude of influences taken into the formation of traditional Malay kuih, methods of preparing the kuih are also greatly varied from baking, steaming, boiling, grilling, and more [ 28 ]. However, as Malay heritage resonates, petua (traditional tips and tricks) will come into play. Note also that the elderly as the experts of making traditional Malay kuih easily made kuih without even being too technical in terms of the measurement and advanced machines. It is once coined to be the “muscle memory” by [ 27 ] as she explained how the elderly estimate the appropriate amount of ingredients. Their expertise also covers quality checking by consistency and just the feels in their hands.

The known methods of preparing traditional Malay kuih are self-explanatory as they are remotely similar to western cooking methods in general. For example, baking is known to the world to be a dry heat cooking method that had the food put into a controlled temperature chamber and the hot air within slowly heat the pan and by adjacent heat of the pan cook the food that is in it [ 29 ]. In the making of bahulu (little individual sponge cakes), the bahulu batter will be poured into the molding cavity of a two-piece metal contraption (traditionally made of copper) that is heated with charcoal or coconut husks on the top and bottom. The adjacent heat of the metal contraption heats the batter and further cooks the bahulu. In terms of boiling and steaming, additional pandan leaves and banana leaves always called in this technique as to aromatize the kuih further like in the making of koci (mochi-like chewy black glutinous rice cake filled with sweetened grated coconut), buah melaka , lepat pisang (firm pudding-like banana cake), and others. Grilling and frying may be applied mostly to savory kuih accordingly like pulut panggang (savory filling glutinous rice grills), cucur badak , and karipap.

Traditional and inspirational names

Apart from that, the names of the kuih are also very unique to their forms and shapes [ 30 , 31 ]. Kuih talam , for example, used as a general term housing several kuihs that typically molded into a container normally baking tins or pans later to be cut into shapes like squares, rectangles, or traditionally diagonal cut to create diamond-shaped kuih [ 32 , 33 ]. Figure 2  shows the end products of various kuih talam that have been portioned into squares and diamonds. Pulut panggang derived its name from the ingredients and the method of the preparation. Pulut is glutinous rice, while panggang refers to its cooking method, grill. Figure  3 shows the visual presentation of pulut panggang . Some names of the kuih are given on the virtue of the shape the kuih is made into. Behind the delectable chewy texture and burst with sweet gula kabung syrup in the middle of kuih buah melaka resides a resemblance of the small spheres of the kuih to the fruit of Malacca tree (Phyllanthus emblica), hence explained by [ 33 ] on how the kuih got its name. The Malacca tree is also notably part of important Malaysia history where the state Malacca was given the name of [ 34 ]. Another example of kuih that named after the shape is kuih tiram. It is known to look like an oyster ( tiram ) shell with layers of crispy and crackling pastry when bitten. Other names can be a parable of metaphoric as in the case of kuih puteri dua sebilik. The literal translation reads “the two princesses of a room.” While the name does not confer practical illustration [ 35 ], explained the metaphor of “two princesses” is represented by two differently colored and filled small glutinous rice balls in the kuih. These glutinous rice balls are placed together with coconut milk batter and enveloped with a piece of banana leaf that suggestively represents the “room.” Figure 4 illustrates the visual appearance of the kuih puteri dua sebilik. Noting to these unique names [ 36 ], argued that historically, Malays were well versed with their literatures and poetry and thus explain the ornate metaphor of the names of certain kuih.

An array of different kuih talam ; (left to right) pudding jagung (firm corn pudding), talam cendol (green rice flour jelly with palm sugar soft cake), bingka ubi kayu , and kosui . Talam is known as a tray in English which denotes the method of making or cooking the kuih in baking tray to leave it to set before it is cut into smaller portions. This method is remotely similar to the western baking method of sheet cake like brownie, where the cakes are baked in shallow sheets only to be cut into portions prior to serving. The only difference with traditional Malay kuih is that steaming is much more practiced than baking

A visual representation of pulut panggang . A cross-sectional view of the kuih reveals the savory filling made with grated coconut, dried shrimps, chilies, and herbs and spices that include turmeric which imparts the golden yellow hue. Banana leaf pieces are used to wrap the filled glutinous rice logs and pinned with short bamboo skewers at both ends before grilling. The aroma of banana leaf charred by the grilling heat infuses the pulut panggang giving kuih a dynamic savory flavor apart from the usual sweet kuih

Kuih puteri dua sebilik. The use of two different colored glutinous rice balls in a bed of soft coconut milk pudding. The kuih is wrapped neatly into an envelope of banana leaf. The name encapsulates the culture of Malays that are fond of poetry in their daily life. This kuih tells a story of 2 princesses that share a room together which implied by the two different colored glutinous rice balls in the kuih. The banana leaf envelope metaphorically suggests the room where the glutinous rice balls being wrapped into

Having pointed out the interesting aspects of traditional Malay kuih, the extent of its product range is rather vague as no written evidence found to date. Mostly, anecdotal claims surrounding individuals and community. With all of the traditional aspects of the kuih, the lack of scholarly documentation and references of the meaning of traditional Malay kuih itself is driving these delicacies mistakenly categorized. Adding to that [ 37 ], discussed that authenticity of the kuih may be explicit to settings where it is made rather than what it is. With this, it is assured that varying versions may be presented in one type of kuih and thus lead to an unclear definition of traditional Malay kuih.

Malay kuih and Nyonya kuih debacle

In general, Baba Nyonya refers to the Malaysians that are Chinese decedents that had assimilated with the Malay cultures and customs from the olden days [ 38 , 39 ]. The vast majority of this ethnic settled in Malacca, and Penang, as well as a small community in Terengganu and Kelantan [ 2 , 10 , 11 ]. Due to the minority, these Chinese migrants assimilate with the majority which how Malay cultures and customs affected their lifestyles. It however has not altered the religious beliefs of the Chinese from Buddhism regardless of the fluent Malay-spoken Baba Nyonyas [ 40 ].

The term Baba and Nyonya were informatively explained by [ 11 ] in his study discussing that the word “Baba” is derived from a Malay word— Bapa , that connotes a male or a father, and “Nyonya” derived from Javanese that represents the female counterpart. Additionally, the word “Peranakan” is also used to describe the Baba and Nyonya community [ 2 , 40 ]. Although [ 10 ], argued that peranakan is the term used on children that born locally but from interracial wedlock between the Chinese and the local Malays. This intermingling of races urged assimilation of the Chinese to the local Malay customs and culture. The resemblance of peranakan presence and behavior to the Malay counterpart is sometimes seemed similar due to the assimilation and acculturation as discussed by [ 2 ].

As assimilation is concerned, Baba Nyonya has indefinitely acclimated to the local Malay way of life; this also includes the culinary skills [ 39 ]. This initiates the explanation of Nyonya cuisine emergence. Nyonya cuisine, in general, is a fusion concoction of the Chinese descents in Malaysia inculcating their cultural elements into local resources [ 38 , 41 ]. The changes were not massive but rather to accommodate the peranakan’s taste buds and the use of their expertise in their kitchen. These changes made upon varying traditional Malay foods and that traditional Malay kuih were also affected.

In contrast to traditional Malay kuih, Nyonya kuih sequentially flourished post-traditional Malay kuih and began to be publicly recognized since. Sua [ 10 ] noted that Nyonya kuih as essentially a modified version of traditional Malay kuih. Due to the changes made upon the traditional Malay kuih, and with the lack of documentations on the matter, some researchers have found that the confusions of traditional Malay cuisine in general are getting vaguer amongst others [ 42 ].

Nyonya kuih is now locally acknowledged to be enjoyed as snacks at any time of the day although [ 9 ] noted that Nyonya kuih usually served as light breakfast or as snacks in the afternoon. Tourism Melaka [ 43 ] on the other hand, deduced that some of the Nyonya kuih historically used as ritual offerings and also served in festive occasions like Chinese New Year. While it is overtly similar, Nyonya kuih as a brand succeeded the local market leaving traditional Malay kuih silenced. It is a shame that the original traditional Malay kuih overshadowed by its innovated counterparts. It is argued that the Nyonya kuih is produced through processes involving manual techniques to ensure quality and authenticity [ 43 ]. This is known to add up the value of the Nyonya kuih and always coined as part of advertisements.

Despite the successful story of Nyonya kuih [ 11 ], opposed that in his study, the Baba Nyonya culture was at stake of lacking its distinctions. With this, the distinct culinary features also said to face dilution through the globalization and modernization. A similar situation reported on the traditional Malay cuisine as more and more studies proven its prevalence like in the studies of [ 13 , 18 , 42 , 44 , 45 ]. It is however, seemingly promising for the Nyonya kuih to thrive as [ 11 ] discussed that the culture of Baba Nyonya has been entering the limelight of attention in book publications, theses, and other public awareness events. Some news also reported the value of Nyonya kuih is substantially held in the authenticity of the ingredients and methods of making which traditional and manual [ 43 ]. Even Malaysia’s famous celebrity chef, Chef Wan also acknowledges the passion and manual preparation of making such delicacies as it lifts and respects the heritage and traditions [ 46 ]. It is clear that the closest representation of traditional kuih can utterly confer to quality assurance. Nyonya kuih excels in this matter undoubtedly.

The states and stakes of traditional Malay kuih

We are rained with increasing studies on heritage food as of lately. While there is a number of news on delights and concerns on the kuih in general, concentration is gravitating towards the concern of extinction on the traditional Malay kuih [ 15 , 26 , 47 , 48 ]. And only at a lower ratio of reports on the effort on reviving the traditional Malay kuih [ 49 , 50 ]. This shows how vulnerable traditional Malay kuih status in the current scenario, leaving it on the verge of dismissal as compared to the Nyonya kuih that currently being rediscovered, rebranded, and excelled in the market. Omar and Omar [ 12 ] reported that Malay kuih sold on sides of streets offers questionable quality. These qualities being the authentic tastes, appearances, and serving style [ 51 ]. Aside from jeopardized quality, the price tag of these sellers seems to put traditional Malay kuih to just another mediocre product. Within the subject of overpricing [ 52 ], reported that the demand for quality Malay kuih is still prevalent and the willingness to pay for quality kuih is understandable. This explains that higher-priced kuih is not a reason that traditional Malay kuih left at stake, but rather the lack of quality offered.

Understanding sustainability issues, the younger generation is undoubtedly coming into mind as the next generation to inherit and reproduce traditional Malay kuih sustainably. However [ 18 ], has researched that there are prevalent challenges to sustain traditional Malay kuih in youth. This indefinitely denotes the decreasing momentum of traditional Malay kuih vitality which is feared to be extinct in the near future [ 48 , 49 ]. As the new generation moving towards digital and modernized era, redevelopments in all facets of life led by globalization and urbanization repeatedly coined to be responsible for the traditional Malay kuih decline [ 12 , 26 , 53 ].

Modernization is always revolving around human to uplift their lifestyle; thus, advancement in carrier proceeds traditions. No more active kitchen at home and more take-outs and eating-outs as time constraint are at excuses [ 54 ]. As traditional Malay kuih is said to be tedious and time-consuming, lesser practices performed and thus neglected for the new generation to learn which believed to be the most effective way to transmit heritage from the older generation to the new [ 7 ]. Benefitting from this matter, the business industry especially the food industry urged of doing business so intense to fulfill the gap of traditional Malay kuih demand. It is however taken for granted that attention to details of traditions in Malay kuih in general are being jeopardized [ 13 ]. As with other business intentions [ 51 ], contends that profitability is executed through the introduction of new products and also minimizing inputs in place of maximizing outputs. This lured the excessive usage of ingredients substitutions as they are relatively cost-effective and time-saving in mass production instead of the pure traditional ingredients [ 44 ]. The easily acquired and readily available modern innovated ingredients like instants and imitations reported by [ 13 ] to have altered the authenticity of traditional Malay cuisine and Malay kuih have no exception. Adding up to this, the technology advances from the modernization impart an inevitable degree tainting the authenticity of traditional Malay kuih. Traditional Malay kuih that was once delivered full and dynamic flavors at one bite, now tastes off from what it used to be.

Discussing within the modern era, the survival approach for new kuih entrepreneurs is not lengthy production and minimum output. Time and energy are two that are not being compromised and thus resulted them in relying on machines to accelerate the production with less consumption of energy and time [ 55 , 56 ]. This however unavoidably alters the overall quality of the kuih. Petua or known as the tips and tricks of the elderly for a perfectly made kuih is diminishing [ 27 , 57 ] as machines are being put the trust to do the job. This decision is in line with the motto of contemporary business, where results are far admirable than processes, thus leading to deskilling, and restrict its sustainability [ 58 ]. The issue is so prevalent that Malaysia’s internationally recognized chef, Chef Wan, even reported in local news to express the disappointment in professional chefs’ incompetence to make traditional Malay kuih [ 46 ].

Aside from the Malay kuih supply side, a research conducted by [ 18 ] found out that the state of consumer acceptance and the overall knowledge of traditional Malay kuih among youth is at a worrying level. The extent of awareness and consumption of traditional Malay kuih affected by trends and the availability of creative modern desserts [ 52 ]. Needless to say, the overly claimed hectic work-life advancement and life in general of post globalization hinders the appreciation of the immaculate and tedious process of making traditional Malay kuih.

The diversity and potentials of traditional Malay kuih

Having discussed the traditional Malay kuih shortcomings, all is not lost as surprising demands of traditional Malay kuih prove of its market relevance locally and even those in other countries [ 59 , 60 ]. With myriads of food products available nowadays in mainstream markets, heritage food is marketed as a brand in itself that wins a niche segment of consumers who patronage its specific qualities.

Acknowledging innovation as an effort to add more values into existing products [ 51 ], Nyonya kuih proved to succeed forward as compared to its former inspiration, the traditional Malay kuih. Being treated as common food, traditional Malay kuih are easily found and might also fall into street food snacks [ 9 ]. It is, however, unfair to neglect quality factors of these heritage delicacies. Combined with the overly priced products, traditional Malay kuih is inevitably losing its pride.

In the sense of revitalization, traditional Malay kuih may need to undergo innovations as a step to levitating its pride. Having said that, the traditional quality of such heritage materials is by no chance should be disregarded [ 61 ]. A well-innovated product should hold true to its origin but better in certain ways that could enhance its value. Different aspects of innovation should be looked into like packaging or serving presentations, processing system, or even the sensitive careful selection of ingredients [ 62 ]. Kühne et al. [ 51 ] contends that there is a controversial argument on innovating traditional foods, and it is however the intention of sustaining its relevance should uphold innovation as important as to be competitive in the market among other trendy products [ 62 ]. Innovations intended include what is apparent from the consumers’ view like the way that traditional Malay kuih is presented and packaging designs [ 15 , 63 ] and also from the producers’ side which can involve technological advances of machinery [ 51 , 63 ] that is practical yet capable of producing the same traditional quality of the Malay kuih.

Traditional to national: Malay kuih as Malaysian kuih

The acknowledged heritage value of the traditional Malay kuih and other traditional food in general is at its capability of drawing warm childhood memories when the kuih consumed popularly back then [ 64 , 65 ]. Given the discussed matter of the diverse versions of these kuihs throughout the vicinity of Malaysia, specific kuih and its regional authenticity can be aptly attached to varying local consumers’ upbringing. These diverse potentials are sure to promise traditional Malay kuih to be marketed either into a broad or niche market segment successfully. Besides, this also helps in drawing up the colorful identity of Malays to the international level.

Speaking of identity, the differences upon flavors of each locale exude eloquent pictures of the multiracial status of Malaysia itself—a melting pot of races, cultures, and flavors [ 66 ]. Considering that the Malay kuih is widely consumed throughout the citizen, regardless of race, Malay kuih may be opted a step up for a rebrand to Malaysian kuih, making it a national food. Malay kuih has been available for a substantial timeline now and taking it up as a national food is not necessarily an exaggeration. As discussed by [ 67 ], the sharing of common food within a multiracial nation will make up as an identity determinant; thus, Malaysian kuih seemingly fit to vindicate as a brand.

With rebranding in the picture, one should be minded of the degree any changes or innovation should be introduced. Derivation of traditional may not always be appropriate for a reinvention level. As previously mentioned, the essence of heritage should not be eliminated but rather enhanced. After all, the traditional Malay kuih itself has already been concocted, consumed, and accepted for its palatability nationally [ 68 ]. It is, however, the concern of youth interest as the next generation to carry the heritage forward is a concern. Globalization and urbanization change the lifestyle of Malaysians tremendously, and youths are more susceptible to the trends and global standardization [ 18 , 68 ]. Having said that, traditional Malay kuih also should be shed some light to be more competitive in the market and thus elevate the image into more refined and acceptable for the millennials. Nahar et al. [ 69 ] once coined that the globalization has inculcated “food neo-culturism” where youths are more accepting to what is in global trend. Keeping the product design of Malay kuih forward as Malaysian kuih, abreast with technology and consumer trends, it will surely put traditional Malay kuih to a promising market position.

Dynamic is another word to describe the harmonious multiracial country of Malaysia. Malaysia has proven its potentials in many ways including economics, social, and governance. Being a multiracial country, assimilations have inevitably occurred ever since historical events, and although each individual ethnicity holds dear to their beliefs and culture, Malaysians have reached a common consensus to its vast culinary library. These diverse aspects of Malaysia are making it a proud beholder of the claim of “Malaysia Truly Asia.”

The common diet of Malaysians ever since the olden days always been shared across all ethnicity and traditional Malay kuih, although it connotes Malay’s signature, it has always been in the diet of whole Malaysians since its existence. Every part of Malaysia’s citizens had played their parts in the formation of such a group of delicacies through history, and it is only fitting for traditional Malay kuih to be rebranded into Malaysian kuih. Despite the debacle of successful marketing between traditional Malay kuih and Nyonya kuih, kuih in general is enjoyed day in and day out across all walks of life and race should not be a determinant.

Malay kuih should be celebrated as having a multitude of traditional nuances that color the Malaysian’s image beautifully, and this holds great potentials in the nation’s economy. With the proper adaptation of modernization and industrialization, traditional Malay kuih could be one of the thriving trades in the market, either locally or internationally. The first step should be taken in order for the next to fall into places. A precise product distinction has been established, and thus, public awareness should be campaigned. This will ensure continuity of traditional Malay kuih vitality and relevance in the market as well as the national identity. Proper planning and execution are keys to ensure the revival of traditional Malay kuih in reaching the point of heritage sustainability. The distinction and relevance of such traditional gem’s existence is important for the acknowledgment and pride of generations to come.

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Kamaruzaman, M.Y.B., Ab Karim, S., Ishak, F.A.B.C. et al. The diversity of traditional Malay kuih in Malaysia and its potentials. J. Ethn. Food 7 , 22 (2020). https://doi.org/10.1186/s42779-020-00056-2

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Sustaining Local Food Cultures and Identities in Malaysia with the Disruptive Power of Tourism and Social Media

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Measured by both the number of arrivals and revenues, the direct and indirect contribution of the travel, tourism and hospitality industry has grown exponentially over the past two decades, interrupted only by the coronavirus pandemic, and accounted for over 10% of global GDP in 2019. Tourism is the third biggest contributor to Malaysia’s economy, and food tourism is a major aspect of this; many people travel for a taste of a place. Much of the massification of tourism in Malaysia has been driven by large-scale corporate interests—both Asian and Western—who control key services such as airlines, cruise ships, travel agencies, tour companies, accommodation, and food and beverage outlets. This poses a danger of squeezing local providers out of the lucrative tourism market, including producers of traditional foods. In this context, consumer-generated media are widely recognised as powerful vehicles for destination and sector-specific marketing. They are challenging and disrupting traditional approaches to tourism promotion. Given that access to social media and the internet is relatively inexpensive, are they empowering tools for small-scale local providers to compete in tourism markets? This chapter examines social media’s role in the development of the Malaysian tourism sector, and its relationship with local food cultures and projections of identity. The discussion draws on concepts of ‘creative resistance’ and the ‘transcendence of third spaces’ to situate local producers servicing tourism. It then presents findings from a study of small-scale food providers, coupled with an analysis of websites/blogs/social media platforms which draws out qualitative data from tourists and producers. The data help to establish how social media are being used to transcend core/peripheral spaces. The analysis shows that strengthening product marketing—and creating ‘digital capital’—is a potentially useful way for local food producers to benefit from consumer-driven tourism and sustain local identities and ways of life. In doing so, social media can help disrupt powerful, hegemonic economic forces and globalisation associated with mass tourism.

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Everett, S. (2021). Sustaining Local Food Cultures and Identities in Malaysia with the Disruptive Power of Tourism and Social Media. In: Ibrahim, Z., Richards, G., King, V.T. (eds) Discourses, Agency and Identity in Malaysia. Asia in Transition, vol 13. Springer, Singapore. https://doi.org/10.1007/978-981-33-4568-3_7

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Gourmand Trotter

Traditional Food from Malaysia

Malaysian food & cuisine is known for its rich and diverse flavors. As a multicultural society, Malaysia has inherited a wide range of cuisines and even created some of its own fusion blends that are unique and characterizing for Malaysian dishes. 

In this article, we delve deeper into the local cuisine and food from Malaysia and list some of the most iconic dishes that you should try while visiting. 

Rendang is one of Malaysia’s most popular dishes and it comes with a choice of beef, chicken or lamb.  This spicy meat dish which originated from Indonesia has won the hearts of many in Southeast Asia.

The Rendang dish combines many rich spices found in the region, mixed with coconut milk to create a thick sauce that is used to simmer with the meat. The result? An incredibly tender meat dish with intense flavor that is hard to forget. 

Laksa is a spicy and flavourful noodle meal that combines thick white rice noodles and a curry-like soup base, topped with prawn, fish cake, beancurd, and cockles. This is considered comfort food for many and it is easily found in many eateries in Malaysia.

There are different variations of laksa in Malaysia as well. For example, in Penang, a Malaysia state that is on the Northwest coast, the local variation of laksa is a lot sourer because it is served in a tangy fish broth that is created with ingredients such as fresh mackerel, herbs, pineapple, and spices.

Nasi Lemak is a traditional rice meal that is hailed as Malaysia’s unofficial national dish.  The main highlight is the rich and fragrant rice that is soaked in coconut cream before steaming.

It is then served with a variety of local dishes such as salted peanuts with ikan-bilis (anchovies), hard-boiled eggs, preserved vegetables, fried chicken wings or fish, and sweet sambal chili.

Although Nasi Lemak is a traditional Malay meal, it is very popular amongst different cultures and is commonly found in Southeast Asian countries such as Singapore; Brunei, and Indonesia.

Murtabak is a local version of stuffed omelet pancakes that can be eaten all day long.  This pancake, which was originally an Indian Muslim cuisine, is stuffed with minced meat, onions and spicy sauces before being pan-fried until golden brown.

Murtabak is eaten as a meal, but very often it is taken as a snack because it is essentially a street food that is easy to eat on the go. The dish is commonly found in Southeast Asia, Saudi Arabia, Indonesia, Malaysia, and Singapore because it is a dish that was brought to these regions by early Indian Muslim settlers.

Char Kway Teow

There are many variations of Char Kway Tiao but Malaysia’s version has received accolades from near and far.  Char Kway Tiao is a Hokkien (a Chinese dialect) term for ‘fried’ (Char) and ‘flat rice noodles’ (Kway Tiao).

This Chinese noodle dish is prepared with flat rice noodles, stir-fried with crispy pork lard, soy sauce, cockles, bean sprouts, chives, eggs and sometimes prawns.  A good plate of Char Kway Tiao is usually evaluated based on the chef’s effective control of “wok hei” (the heat of the wok) and the right mix of fresh ingredients. 

Popiah   is also a Hokkien term and it translates to “thin crepe”, which is the main ingredient that is used to wrap this Chinese snack. It’s basically a Chinese crepe roll that is stuffed with shredded turnip, bean sprouts, eggs, shallots, and meat, flavored with shrimp paste, a mix of local sauces and chili paste.

The taste of Popiah is a blend of sweet and savory. Combined with the good amount of turnip in the roll, the snack becomes both refreshing and flavourful at the same time. At times, people will eat this as a meal because the ingredients are so healthy and light.

Pisang Goreng

Pisang Goreng is a local fried banana fritter snack that has survived the test of times. This is a snack that many Malaysians grew up with, and these days, it is still one of the local favorite food from Malaysia.

It is crispy on the outside and soft on the inside. Pisang Goreng is available in many local street stalls and eateries. Try it as a snack or eat it as a dessert after a meal. 

The authentic Malaysian satay is skewered meat, grilled over a charcoal flame to capture a smoked meat effect.  The dish comes in a choice of chicken, beef or lamb, served with Malay rice dumplings wrapped with coconut leaf and peanut sauce.

As one of Malaysia’s signature dishes, it is available in most places. If you spot a stall smoking with glorious barbecue flavor, it is most likely to be a satay stall.

Mee Rebus is a simple noodle dish prepared with yellow noodles served in thick gravy and garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, tau pok (fried beancurd), sliced green chilies and a dash of lime juice. 

The key to a good plate of Mee Rebus lies in the thick gravy, which is made of mashed sweet potato, a rich broth of tiny shrimps, herbs and aromatics.  Sometimes ground peanuts are also added to enhance the flavor. Mee Rebus is commonly eaten as breakfast but many eat it as a meal too. 

Mee Siam, which   is translated as “Thai noodles” in Malay , is a meal that combines skinny rice noodles served in a rich and tangy gravy that is made with tamarind, shrimp, shrimp paste, and soya bean paste.

This Malaysian dish is topped with hard-boiled egg, fried bean curd, bean sprouts, and Chinese chives. For those who prefer the spicy option, a heap of chili paste can be added to create an explosive punch. In recent years, dry Mee Siam, which is a stir-fried variety, is also available in the market. Similar to Mee Rebus, Mee Siam is often eaten as a breakfast.

Roti john is another street food in Malaysia which is an omelet sandwich that is very popular among the locals and other countries in the region. It originated from Singapore, a neighboring country that was once a part of Malaysia.

This popular snack comprises sliced French loaves pan-fried with toppings such as minced mutton, sliced onions, and eggs.  It can be eaten with Mayonnaise, ketchup, barbecue sauce, and even chili.

The origin of this dish goes back to around the 1960s when an Englishman requested a hamburger from a Malay hawker who ingeniously created Roti John with local ingredients!

Otak-otak, which is also known as otah, is a blend of cubed or minced fish, chopped onions, coconut milk, and flavourful local spices bound together with tapioca starch and egg to form a thick paste.

Traditionally, the spicy Otak-otak paste is wrapped in banana leaves and grilled over an open charcoal fire. Other methods of cooking involved steaming the mixture and cutting them to size when served. Otak-otak is a spicy snack that can be eaten alone, with buns or with rice. It is commonly served with Nasi Lemak as well. 

Ketupat is a rice dumpling wrapped with coconut leaves that are intricately woven into a diamond-shaped container.  Originating from Indonesia, Ketupat is commonly served with satays (skewered grilled meat) and it is a must-have at Malay festivals, weddings, and traditional gatherings.

Interestingly, according to the old tradition, Ketupat was also hung at the front of the house and entrances because it is said to repel evil spirits.  It is no wonder that decorative Ketupats are commonly spotted in Malay homes during major festivals!

Nasi Kerabu

Nasi Kerabu is a Malay rice dish that originates from the State of Kelantan. It is a popular blue-colored rice meal eaten with dried fish or fried chicken, crackers and local pickles.

What sets this dish apart from the other Malaysian rice meal is the blue-color tinted rice which is not just visually appealing but also has an aromatic fragrant unlike any other. The blue tint comes from the petals of butterfly-pea flowers which are used to cook with the rice.

Lok Lok is a casual variation of the traditional steamboat that serves meats and vegetables in skewers. Lok Lok, which means “to dip”, are often seen at street stalls where multiple rows of skewered food on sticks are stacked neatly.

Pots of boiling water are made available in the stall where customers can dip the skewered food for cooking then eat it with their choice of sauces and chilies. 

More about Malaysian Food

There are three major ethnic groups in Malaysia: Malays, Chinese and Indians. Additionally, there are indigenous peoples of various cultures such as Sabah, Sarawak, Orang Asli, Peranakan, and Eurasian creole communities.

Throughout history, Malaysian food has resulted in an interesting mix that offers the best of the best. Much of the food from Malaysia is commonly found in Singapore as well due to their shared history.

Furthermore, the cuisine of Malaysia has been influenced for centuries by Thai, Portuguese, Dutch, Arabian, and even British food culture. Food is a big part of Malaysian society and each region has its own specialties, although there are some dishes that are common nationwide. 

Chili peppers, coconut, Belacan (a type of shrimp paste) and soy sauce are all essential in Malaysian kitchens with varied use. Some of the most common herbs used in Malaysian food are Lemongrass, Pandan, and Turmeric. Dried seafood is another popular ingredient to get that savory flavor that the local dishes are renowned for.

Rice is considered a staple food in Malaysia along with noodles, and they can be prepared and served in many ways. 

What is your favorite food from Malaysia? Leave a comment below!

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The Unique Charm of Malaysian Food Culture

For hundreds of years, Malaysia has served as a rich melting pot of south-east Asian culture and ethnicities. Malaysia’s welcoming and tolerant society has long since embraced these multi-ethnic influences and Malaysian food is no exception. Influences from Chinese, Indian, Thai, Arab and ethnic Malay cooking give Malaysian food culture a truly unique edge over other national cuisines and will immediately captivate the taste buds. The result is vibrant dishes with richness, spice, succulence but also freshness. Nowhere else can you find the thick heaviness of Indian curry influences alongside dishes like Cantonese style steam Pau and traditional Malay Keropok Lekor.

It’s not just Malaysian cooking that’s unique. The open and vibrant communal eating culture of night markets, cafes, Mamak’s and hawker stalls has also played a part in shaping Malaysian street food as a national scene. The culture around convenient and cheap meals has produced a more bite-sized form of Malaysian food, which is accessible and equally delicious!

Since 1986, The mission of PA Food has been to share the story and flavours of Malaysian food with the world. Our family-run business has strived to produce fresh, high-quality Malaysian foods that can be frozen and exported. We hope that by explaining the significance of Malaysian cooking and street food culture, we can inform and educate the world about the wonders of Malaysian food.

Religious Influences in Malaysian Food

With such a diverse population of citizens, it is essential to first note the importance that religious beliefs play in the country’s culinary identity. With the majority population being ethnic Malay, most of which being devout Muslin may only consume ‘halal’ (meaning permissible) food that adheres to Islamic law. This has led to a vast majority of dishes being modified to conform to halal guidelines, opening a wider range of cuisine to the Muslim market. Meanwhile, amongst both the Indian and Chinese communities, Buddhism is a significant faith with practising Bud

At PA Food we make Malaysian food products that represent the nation. This is why all our products, including our  Pau Ahmad  steamed buns and Dim Sum, are prepared using halal ingredients and cooking practices making them suitable for Muslim diners. For our Buddhist customers, we also provide a large range of vegetarian options such as  spring rolls , samosas,  tofu puffs  and  vegetarian Lo Mai Gai .

Malaysian Food Heritage

Malaysian food heritage has an identity that is intertwined with immigration, religion, ethnicity and geography, each contributing a significant part to the identity of Malaysian cuisine. The country is made up of an ethnic split of Malays (53%), Chinese (20%) and Indian (6%) but also contains smaller numbers of Thai, Indonesian, Vietnamese, Cambodian, Korean and Japanese ethnicities. These distinct influences play their own parts.

Indian Influences

We see a lot of Indian influence in Malaysian cooking by the way of thick curry sauces made by frying spices as found in mutton and dhal curry dishes. Historically most Indian immigration into Malaysia came from south India and dishes like banana leaf curry, rice, pickled vegetables and fruit are evidence of such south Indian influences. The cow is considered sacred amongst India’s Hindu population and so it’s common to see more vegetable or fish-based dishes as part of the Indian influence. Ingredients like okra and purple eggplants, brown mustard, fenugreek and curry leaves are typical south-Indian mainstays in Malaysian cooking. However, the biggest influences from the south Indian community in Malaysian food is the use of bread (or roti) like paratha, chapati and naan which are used to dip in curry and sauces as an accompaniment.

Chinese Influences

Chinese influences in Malaysian food tend to be very eclectic but like Indian food, represents cooking traditions of the southern Chinese regions where most immigration came from. Therefore, you’ll find more Cantonese and Fujian influences in Malaysian food as opposed to the Shandong style of cooking, for example. Using noodles, bean sprouts, tofu and soy sauce are commonly used in popular Malaysian dishes like  curry laksa , curry mee and a variety of ‘ Nyonya ‘ (ethnic mix of Chinese and local Malay) dishes which comprise a Chinese origin with a Malaysian influence.

Ethnic Malay Influences

At the heart of Malaysian food is the cooking traditions of the ethnic Malays who make up the majority of Malaysian society. Ethnic Malay food is steeped in tradition and has been influenced by neighbouring island countries in all directions including Indonesia, Thailand and Singapore. In the 15th century, the Malay peninsula became a spice trading hub where merchants from all over the east and even Europe would come to trade. Ethnic Malay food can vary depending on the region. For instance, northern dishes like Nessi Lemak comprise coconut cream, rice, cucumber and fish, and are generally lighter. In southern regions like Negeri Sembilan, dishes like beef rendang tend to be more rich, thick and heavy.

Many Malays practice Islam and can only consume halal food that doesn’t contain pork. This means that a lot of Maly dishes centre on fish caught from Malaysia’s coastlines. Keropok Lekor, a popular cracker made from mackerel and starch, is a perfect example of this. Sambal is also a popular fish-based aromatic sauce containing spices, shallots, chili lemongrass and garlic. In addition, Malay Otak Otak is a much-loved fish cake made from ground mackerel and spices wrapped in a banana leaf. 

Malaysian Street Food Culture 

The social aspect of dining is a huge part of Malaysian culture and in big cities like Kuala Lumpur or Penang, street food is an especially mouth-watering spectacle. Eating culture is very much a 24 hour a day pattern where food outlets serve up tasty quick dishes for a reasonable price, with Indian Mamaks making up the later hour offerings with their near 24-hour service. The open-air street food culture is so popular in Malaysia because it allows Malaysians to have a choice of eating what they want and when they want.

Hawker Stalls

The hawker stall is the name given to a street vendor who serves up various street food to passers-by. Hawker stalls are low maintenance, small and easily transportable and plentiful whether you are at a roadside, in a city or a village. Most Hawker stands are only big enough to serve a small number of dishes but it’s this skill of perfecting a small number of basics that earns them a reputation amongst locals and tourists alike. The quality and reasonable cost of hawker food mean that eating out or on the go is very popular in Malaysian culture.

Hawker Centres

The Hawker centre is a collection of Hawker stalls set up in a food court-like arrangement. The centres usually have a selection of different stalls similar to a market but with a central seating area where diners can sit and enjoy their meals. Music from live bands is sometimes included as a part of a Malaysian hawker centre and this creates a fun and ambient atmosphere. What makes Hawker stands so unique is that you can pick out a selection of dishes from multiple stands and create a banquet-style fest. This is especially great if you are with a group of people.

Mamak’s are a uniquely Malaysian fixture and can be found on the streets of most big Malaysian cities. These small stalls are a place for people to congregate, chat and socialise whilst enjoaying a drink or something to eat. Roti Canai with dhal, Nasi Lemak and Mee Goreng are some of the commonly served Mamak style snacks along with coffee, milo, Teh Tarik and other soft drinks. In fact, at PA Food we created a special  Roti Canai  in the authentic Mamak style. Very much part of the Malaysian nightlife scene, Mamak stalls are open around the clock and provide small plastic tables and chairs for patrons to use.

Night Markets

Night markets are a common occurrence around Malaysia partly spurred by the yearly night food festivities around the holy month of Ramadan. Besides Malaysians generally prefer to go out after sunset when it’s cooler. At these markets, you can expect to find a wider array of food options on display from all around south-east Asia.

Enjoy Malaysian food culture wherever you are!

At PA Food we want as many people to enjoy the delights of Malaysian food culture as possible! As a respected national business, we’ve built up a reputation for authenticity and quality. For more information on exporting PA Food products,  browse our ranges  or  contact us today !

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• The Malaysian Food Culture

The Malaysian Food Culture - Essay Example

• Subject: Culture
• Type: Essay
• Level: Undergraduate
• Pages: 1 (250 words)
• Downloads: 2
• Author: froberts

Extract of sample "The Malaysian Food Culture"

Malaysian people visit roadside food store or ‘Pasar Malam’ where they feast their favorite food or try new choices. Dining or eating out is a relatively cheap experience. Family and friends enjoy being together as Malaysian occasions are celebrated with food. Malaysians never settle with one meal, they always have supper, dessert, and post-lunch and tea time. All this is rewarding because there is plenty of food. I also saw the art of shearing which brings peace and harmony among people.

The Malaysian observes religious values as not eating pork so as not to affront the Muslim faith. However, they are so used to using plastic bags and, as a result; they pollute their once beautiful environment. The ultimate price of pollution is expensive and affects the current generation and generations to come.What I did not like about the documentary is that it did not tell us briefly where the food is found if it is cultivated or processed in the industries. Again the documentary did not educate its people about the effects of excessive use of plastic back and give alternative bags for that matter.

To my opinion, important elements to that I would apply are helping my nation have plenty of food in order to promote peace and also control excessive use of plastic bags.

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Malaysian Navy Helicopters Collide Midair, Killing All 10 People Aboard

The two helicopters were rehearsing for a parade to celebrate the navy’s 90th anniversary.

By Sui-Lee Wee

Two Malaysian Navy helicopters collided midair during a training session in the northwestern state of Perak on Tuesday, killing all 10 people on board, at least the second accident involving government aircraft in the Southeast Asian country in as many months.

The two helicopters were rehearsing for Saturday’s 90th anniversary celebration of the Royal Malaysian Navy when they crashed into each other at 9:32 a.m., the navy said in a statement.

The 10 people on board the two helicopters were all crew and died at the scene, at the naval base in Lumut, the navy said.

Videos published by Malaysian news media showed the two helicopters crashing in midair and then various aircraft parts spiraling out of the sky.

“The nation mourns the heart-wrenching and soul-destroying tragedy involving the crash of the two helicopters at Lumut TLDM Base today,” Prime Minister Anwar Ibrahim said in a statement on social media, referring to the Malaysian abbreviation for the Royal Malaysian Navy.

Malaysia’s king, Sultan Ibrahim, said he was “deeply saddened over the loss of national heroes in this tragedy.”

The navy said it would investigate the cause of the collision. It asked the public not to circulate the video of the accident to protect the privacy of the family members involved. The defense minister, Khaled Nordin, told reporters that the authorities could consider delaying the anniversary celebration in the wake of the tragedy.

Last month, four people were rescued after a Malaysian coast guard helicopter crashed in the Strait of Malacca.

Tashny Sukumaran contributed reporting.

Sui-Lee Wee is the Southeast Asia bureau chief for The Times, overseeing coverage of 11 countries in the region. More about Sui-Lee Wee