Top 10 Dishes You Must Try in Malaysia
1. Nasi Lemak
Nasi lemak is the first of our top ten Malaysian meals to eat because it is the national dish and one of the first you will encounter.
Nasi lemak directly means “fatty rice” since the rice is cooked in coconut milk with pandan leaves. Wrapped in a banana leaf, it is traditionally served with Ikan Bilis (dried anchovies), sambal (a spicy sauce), boiled egg, and roasted peanuts.
Laksa deserves its own spot on our list of the top ten Malaysian cuisines to taste.
Laksa is a thick broth with noodles that can be topped with a variety of seasonings depending on the region. It is very popular in Penang and Sarawak, each of which has its own variety.
Penang’s Assam Laksa is unusual in that it is more fishy and acidic. In Malay, Assam signifies acidic, and tamarind is the souring agent. Penang Assam Laksa is often made with thick rice noodles.
3. Roti Canai
Southern India is the origin of this renowned flatbread delicacy. The greatest roti canai is made with ghee and flour and is crispy and flaky on the outside and buttery smooth on the inside.
It is typically accompanied by dhal or curry (and sometimes with sugar). There are numerous ways to customise roti canai. You can eat it simple (roti kosong) or with a variety of fillings, including egg, onions, mushrooms, cheese, and even banana slices.
4. Kaya Toast (Toast with coconut jam)
The ‘creation’ of kaya toast, a popular breakfast option, is commonly attributed to Hainanese cooks employed by British colonists of Malaysia and Singapore during the colonial era.
Two slices of white bread are toasted till crispy on the outside but soft on the inside before being topped with kaya (a steamy and creamy coconut-based spread) and butter.
It is typically served with coffee or tea and two soft-boiled eggs seasoned with white pepper and dark soy sauce. The bread can be consumed with or without the runny eggs.
5. Banana Leaf Rice
This dish is served on a huge banana leaf, as the name suggests. It is a South Indian dish that consists of rice, many dishes, pickles, rasam (a sour spicy soup), several curries, and papad (crispy fried crackers). Because meat is optional, it is popular among vegetarians.
6. Curry Laksa
There are numerous curry laksa recipes (also known as curry mee). While the noodles used in the dish vary (they can be yellow noodles, rice vermicelli, or thick white laksa noodles), it is usually served in a curry soup made with coconut milk.
It is usually served with a hard-boiled egg, deep-fried tofu, and beansprouts, as well as a dollop of sambal on the side.
7. Yong Tau Foo (Stuffed Bean Curd)
Yong Tau Foo is a Hakka meal that can be served either dry (with two dipping sauces) or soup-style. The star of the show is tofu, which is either packed with ground meat or fish paste (surimi).
Along with the meat or fish paste filling, the tofu is served with fish balls and slices of vegetables (such as bitter melon, okra, eggplant, and chilli). The stuffed dishes (which can be fried or boiled) can be eaten on their own or with rice or noodles on the side.
8. Kuih Ondeh-Ondeh
One mouthful of Ondeh-Ondeh goes irresistibly to another. This sweet delicacy comes from the Malaysia’s state of Melaka.
Kuih Ondeh-Ondeh is a glutinous rice ball that has been infused with palm sugar syrup. The syrup is traditionally made with ‘Gula Melaka,’ a particular sort of sugar produced from palm trees in Melaka.
Pandan, a species of fragrant leaf, is used to give Ondeh-Ondeh its light green colour. Finally, the delightful rice balls are topped with grated coconut, which adds a mild sweetness to the flavour.
9. Kuih Keria
Kuih Keria, commonly known as kuih gelang, is a sweet potato doughnut-like treat. It’s created with steamed sweet potato, flour, and salt then sprinkled with sugar.
This delicacy contains no yeast or baking powder and is instead oil-fried in a wok. As the sugar contents of the sweet potatoes caramelise overheat, the Kuih Keria will brown.
10. Kuih Dadar/Kuih Ketayap
Kuih Dadar is a pancake-like green roll filled with grated coconut and sugar. This dessert is available from several local street sellers and is commonly served at teatime or supper.
The enticing green wrap, which resembles a thin pancake, is produced from a flour batter with natural pandan extract additives (not artificial colourings).
Pandan gives Dadar its green colour as well as a delicious flavour. After the batter is prepared, it is topped with grated coconut and sugar before being rolled to make this popular Malaysian dessert.
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