# 40 Best Foods to Eat in Malaysia > We rounded up 40 of Malaysia's best dishes, a delicious blend of Chinese, Indian and Malay cooking. Here's what to order first on your trip. - URL: https://langandtrip.com.ua/en/article/40-naykrashchykh-produktiv-kharchuvannya-v-malayziyi/ - Language: en - Published: 2023-01-23 - Categories: Hiking, Culture, Historic Sites, Leisure, Restaurants, Malaysia, Food & Drinks --- Malaysian cuisine has never earned the worldwide recognition it deserves. The thing is, it happens to be absolutely delicious! The sum of many tasty parts, Malaysian cooking brings together Chinese, Indian and Malay influences. In some ways it resembles Indonesian cuisine, since the two nations share plenty of dishes. (A word of warning: arguments about where a dish originally came from can turn heated in these parts, such is the passion food lovers here feel for their region.) Either way, once you land in Malaysia and start eating, you'll quickly forget the history debates and start thinking about where your next meal is coming from and how fast you can get to it. To help you narrow things down, here are 40 of the best Malaysian dishes, in no particular order. ## 1. Mee goreng mamak ![Mee goreng mamak, spicy fried yellow noodles](/storage/image/prev/delish-1-1024x576.jpg) This Indian Muslim dish is the complete package. Yellow noodles. Beef or chicken. Shrimp. Soy sauce, vegetables and eggs. A hit of chili to give it a magical kick of heat. Sounds simple, right? Sadly, you can try to recreate this dish at home, but it will never taste quite as good as it did from a Malaysian street stall. ## 2. Apam balik ![Apam balik, a sweet Malaysian pancake](/storage/image/prev/delish-2-1024x576.jpg) You haven't really met Malaysian cuisine until you treat your taste buds to this sweet snack. A pancake-style treat folded up like a compact omelette, apam balik is packed with more than enough sugar and peanuts, and sometimes sprinkled with corn. It's a dish that's constantly being reinvented. ## 3. Nasi kerabu If blue rice doesn't spark your curiosity, then the lines of people all over the country waiting to order this Kelantanese favorite certainly should. Nasi kerabu hails from the state of Kelantan in the north of peninsular Malaysia, and it gets its striking color from butterfly pea flowers, which are ground up and mixed into the rice. The aquamarine dish is finished off with bean sprouts and toasted coconut, then drenched in spicy budu, a fermented fish sauce. In true Kelantanese style, digging into this dish means using your hands. ## 4. Ayam percik (chicken with percik sauce) ![Ayam percik, grilled chicken with percik sauce](/storage/image/prev/delish-4-1024x576.jpg) Some call nasi lemak Malaysia's unofficial national dish. Everyone else just calls it delicious. At its heart, nasi lemak is rice cooked in coconut milk. But the real magic is in the sides. Depending on where you are in Malaysia, it comes with all kinds of accompaniments, such as boiled egg, peanuts, vegetables, lamb/chicken/beef curry, seafood and sambal (a chili-based sauce). Nasi lemak is traditionally eaten for breakfast, but these days people order it at any time of day. ## 5. Nasi lemak Some call nasi lemak Malaysia's unofficial national dish. Everyone else just calls it delicious. At its heart, nasi lemak is rice cooked in coconut milk. But the real magic is in the sides. Depending on where you are in Malaysia, it comes with all kinds of accompaniments, such as boiled egg, peanuts, vegetables, lamb/chicken/beef curry, seafood and sambal (a chili-based sauce). Nasi lemak is traditionally eaten for breakfast, but these days people order it at any time of day. ## 6. Roti john ![Roti john, a fried minced meat and egg sandwich](/storage/image/prev/delish-6-1024x576.jpg) Whoever John was, he clearly liked his sandwiches with fried minced meat and egg tucked inside a thin loaf and drowning in a slather of condiments. Mayo, ketchup, barbecue sauce and chili: pick one, or go for all of them. ## 7. Rendang (beef, chicken or lamb) Though it's sometimes mistaken for a curry, connoisseurs of Malaysian food are quick to point out that this rich cauldron of coconut milk and spices is nothing of the sort. The difference lies in the cooking method: a slow braise (so the meat soaks up the spices) until the golden-brown liquid has completely evaporated. A beloved dish, especially during the festive seasons, rendang can be found all across Malaysia. ## 8. Kuih ![Kuih, colorful bite-sized Malay sweets](/storage/image/prev/delish-8-1024x576.jpg) Variety, variety, variety: that's the way into the world of kuih, or Malay sweet cakes. Small enough to swallow in a single bite and sweet enough to give you a little shiver, kuih sellers run the most colorful stalls of them all. This kaleidoscope of soft, sweet cakes sells out fast, so by the time the daylight starts to fade there's very little left. ## 9. Nasi kandar Nasi kandar is essentially rice served with the toppings of your choice, which usually include curry, fish, egg and okra. Everything is served buffet-style, though you can also order dishes off a menu. You'll find hugely popular nasi kandar eateries all over Malaysia, most of them open 24 hours and run by ethnic Indian Muslims. ## 10. Laksa ![Laksa, a spicy noodle soup](/storage/image/prev/delish-10-1024x576.jpg) A staple of Malaysian cuisine, laksa has been migrating abroad, popping up in Bangkok, Shanghai and beyond. There are countless variations. For anyone who loves a volcanic flavor, this spicy, curry-like noodle soup can take you there. Some like it with fish, others with shrimp. Our favorite is Penang asam laksa, in which tamarind plays a starring role ("asam" means tamarind in Malay), creating a sharp, sour fish broth. ## 11. Popia basah (wet spring roll) A hefty take on the spring roll, popia basah is for anyone craving that familiar crunchy snack, just without all the added oil. Not to be confused with the wet rolls you'll find in some parts of Vietnam, popia basah has a flavor all its own. Instead of lettuce, the Malay wet spring roll is filled with turnip, fried onion and bean sprouts. ## 12. Bubur (porridges) Bubur sellers are easy to spot. Look for the stall with the enormous steel pots and matching ladles. These coconut-milk-based soups, sometimes on the sweet side, are packed with all sorts of vegetables and meat, and even colored balls of flour and coconut milk. There's no standard recipe for bubur: different regions each boast their own signature versions. ## 13. Roti jala ![Roti jala, lacy net-like bread](/storage/image/prev/delish-13-1024x576.jpg) Roti jala, or net bread, gets its name from the zigzagging lines of batter drizzled across a large pan. The finished bread is rolled up like a pancake and usually served with chicken curry. Roti jala is eaten at any time of day. ## 14. Cendawan goreng (fried mushrooms) Deep-fried mushrooms don't get any tastier than this. One version, cendawan goreng, is typically seasoned with chili or barbecue seasoning, giving it an extra bit of cheek. Eaten as a starter or a snack, alongside a meal or during a walk, this dish will have you imagining what else you could deep-fry, and how else you might season it. ## 15. Sambal udang Sambal udang is a Peranakan dish created by the descendants of 15th- and 16th-century Chinese immigrants. The Baba Nyonya people, also known as the Peranakans or Straits Chinese, are mainly of Chinese descent, originally from Fujian province in southeastern China. They settled along the coast of Malaysia, chiefly in Penang and Melaka, as well as parts of Thailand, Singapore and Indonesia. These days they're famous for their incredible cooking. A popular Peranakan dish, sambal udang is all about the prawns. Whole prawns are sent for a swim in a wonderful pool of sambal, a chili paste seasoned with shrimp paste. A splash of tamarind juice gives the dish a tangy kick. ## 16. Murtabak ![Murtabak, pan-fried stuffed bread](/storage/image/prev/delish-16-1024x576.jpg) This pan-fried bread stuffed with minced meat and onion, dipped into a spicy sauce, is a dish and a half, recommended only for the seriously hungry. The perfect murtabak is made with plenty of minced meat, so the flavor bursts open with the very first bite. So sharp and sour it'll make your tongue tingle! ## 17. Asam pedas Nazlina Hussin, founder of the popular Nazlina Spice Station cooking school in Penang, says it would be an outrage not to include asam pedas on a shortlist of her country's best dishes. This fish curry, popular throughout peninsular Malaysia, is usually made with freshwater fish or stingray. Asam, meaning tamarind, is a key player, along with ginger, shrimp paste, garlic, chili and other herbs. ## 18. Lemang Eaten with a meat or vegetable dish, lemang is glutinous rice mixed with coconut milk and cooked inside bamboo. The labor-intensive process of making lemang begins by lining the hollow shoots with banana leaves. The bamboo is then left over a fire to slowly cook the rice, in a process known as tapai. The result is a sticky, moist rice that can be, and regularly is, a fine substitute for its plainer counterpart, plain Jane. ## 19. Otak-otak Otak-otak may have been named by someone with a twisted sense of humor, since the word means "brains" in Malay, but it earned that graphic nickname thanks to its appearance rather than its taste or ingredients. This mixture of fish paste with spices and diced onion is loosely wrapped in a banana leaf and grilled over charcoal until the pink filling is warmed through and the leaf is lightly charred. No fuss and no frills when it comes to eating it: straight from the leaf is the only way to go. ## 20. Tepung pelita A type of kuih (Malay-style sweet), tepung pelita takes first place among its after-dinner relatives. At some point almost all of us have overindulged on these two-layered coconut-milk sweets. The top layer is thick, salted coconut milk; the bottom is the same milky liquid mixed with sugar and pandan leaves for a green tint. Tepung pelita is served in little bowls made of pandan leaves, and the packaging makes it easy to give in to those greedy cravings. ## 21. Rempeyek Few snacks are saltier or more satisfying than rempeyek. This top Malaysian treat is usually made by deep-frying batter into a thin, cracker-like sheet studded with peanuts and anchovies. The amount of salt can vary, and there are versions that use dried shrimp or garlic instead of anchovies. ## 22. Satay ![Satay, grilled meat skewers with peanut sauce](/storage/image/prev/delish-22-1024x576.jpg) Although many assume this dish comes from Thailand, satay is actually believed to have originated in Indonesia. Origins aside, can we all agree that meat on a stick is delicious? Malaysia has its own versions of grilled skewers, served across the country as chicken, beef or pork (the last one only in non-Muslim establishments). The sauces vary from region to region, including the peanut sauce loved the world over. ## 23. Rojak Rojak ("mixture" in Malay) is essentially a fried dough fritter with fruit and vegetables, though there are regional variations. But vegetarians shouldn't get their hopes up. The whole mix is tossed together with Malaysia's beloved shrimp paste. It's the perfect balance of sweet, spicy and sour. ## 24. Putu piring Like roti jala, putu piring is loved in both India and Malaysia. Putu piring tastes like a cake, but with the addition of palm sugar. Its plate-like shape is formed by flattening the flour before covering it with a white cloth and placing it in a conical steamer. ## 25. Satar If otak-otak is a hodgepodge, a hot dog, a kind of grilled fish, then satar is its more refined cousin. At one market in Kelana Jaya, Malaysia, a vendor set up what he calls "east coast food stuffed with mackerel." Grilled in a banana leaf, its preparation and appearance are like a photostat of otak-otak, but with more fish, fewer spices and larger portions. ## 26. Roti canai The Indian flatbread roti canai is made from flour, butter and water, though some add condensed milk to sweeten it. It's all flattened, folded, brushed with oil and cooked on an oiled griddle, resulting in an incredibly fluffy piece of bread with a crispy crust. You can eat it as a snack on its own or use it to scoop up curry. ## 27. Mee rebus In case you hadn't noticed, Malaysia has done a lot with simple Chinese noodles. Another dish that will put your taste buds in party mode, mee rebus is made with blanched yellow noodles drowned in a wildly appetizing, curry-like potato-based gravy and spices such as lemongrass and ginger. This dish is similar to mee goreng. The usual proteins include shrimp, lamb and dried anchovies. Garnishes include lime, sprigs and halves of boiled eggs. ## 28. Gulai ayam kampung This curried chicken dish can be prepared in various ways. In the "village" style, for instance, it comes with traditional herbs and potatoes. The best thing about gulai ayam is the smell. Turmeric and kaffir lime leaves, along with lemongrass, give it a magical aroma. Palm sugar and coconut paste add an extra boost that will knock you off your feet. ## 29. Lor bak A signature Nyonya dish in Penang, lor bak is braised pork marinated in five-spice powder, then wrapped in a soft bean curd skin and deep-fried. Lor bak is served with two sauces: a spicy red chili sauce and a sauce thickened with cornstarch and beaten egg, known as lor. ## 30. Ikan bakar ![Ikan bakar, grilled fish in banana leaf](/storage/image/prev/delish-30-1024x576.jpg) The direct translation of this dish means "burnt fish." But don't let that put you off. It's a very tasty grilled seafood dish. After being marinated in an all-important sambal, the fish is placed on a banana leaf and grilled over a fire. Perfect for sharing. ## 31. Char kuey teow We asked author and chef Norman Musa, one of Malaysia's most famous culinary exports, which dish he'd be outraged not to see on a list of the country's best. Here it is. Another dish to thank Chinese migrants for, char kuey teow is made with flat rice noodles and is one of the most popular noodle dishes in Southeast Asia. The noodles are stir-fried with pork lard, dark and light soy sauce, chili, shelled cockles, bean sprouts, Chinese chives, sometimes shrimp and egg. Key to the dish is good "wok hei," or the breath of the wok, the qualities and flavors imparted when cooking in a wok over high heat. ## 32. Chai tow kway In this dish, rice flour and grated white radish are mixed together and steamed into large slabs or cakes. These are cut into small pieces and stir-fried with preserved turnip, soy sauce, fish sauce, eggs, garlic and green onion. You can order it "white" or "black" (with the addition of sweet dark soy sauce). Also known as fried carrot cake or chye tow kueh, this greasy, belly-warming cake is sold at many hawker centers. ## 33. Goreng pisang The popular Malay snack goreng pisang (banana fritters) is one of those dishes with variations in banana-growing countries all over the world. Deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter than they started out. Some of the Chinese versions of Malaysian cuisine feature an especially light and fluffy batter. ## 34. Chicken curry kapitan This is no ordinary curry. A Peranakan dish, chicken curry kapitan has a tangy flavor, made with tamarind juice, fresh nuts, turmeric root and belacan (shrimp paste). As for the name, kapitan is the title of an Indian or Chinese leader in Penang. Legend has it that one day a kapitan asked his cook, "What's for dinner tonight?" The cook replied, "Chicken curry, Kapitan!" ## 35. Ketupat ![Ketupat, rice dumplings in woven palm leaf pouches](/storage/image/prev/delish-35-1024x576.jpg) It would be a crime against the dumpling gods not to include this quirky little parcel on a list of Malaysia's best dishes. More of a side than a main, ketupat comes in several varieties. Essentially, the dish involves weaving a pouch of palm leaves around a handful of rice. The rice expands and compresses, resulting in a neat little bundle you can dip into curry or rendang. ## 36. Jeu hoo char Another wonderful Peranakan dish (we could easily put together a list of the 40 tastiest Peranakan dishes), this salad is a finely shredded mix of stir-fried carrots, onion, mushrooms, pork and cuttlefish. This dish is especially popular during festivals, above all Chinese New Year. ## 37. Kaya toast ![Kaya toast with coconut jam and butter](/storage/image/prev/delish-37-1024x576.jpg) Kaya is a sweet, fragrant jam made from coconut cream, spread onto thin slices of warm, heavily buttered toast. It's as divine as it sounds, especially when washed down with a cup of thick black coffee. Many locals eat it for breakfast, rounding it out with two soft-boiled eggs, soy sauce and pepper. ## 38. Ais kachang Shaved ice desserts are always a favorite treat in the tropics. Ais kachang (ice with beans) has evolved from a humble ball of ice drenched in syrup into a little icy mountain, served in a bowl and topped with corn cream, condensed milk, gula melaka and vibrant syrups. Dig into it and you'll uncover other treats hidden inside: red beans, palm seeds and jelly cubes. ## 39. Air tebu While people in some parts of Asia prefer to gnaw on sugarcane (China and Vietnam, for example), others take a more refined approach to extracting that sweet nectar. Much of the smoke drifting through Malaysia's market crowds comes from pots of frying, bubbling liquid, but a good deal of it also comes from the engine of a sugarcane press. The stalks are fed into industrial-sized juicers; the liquid is collected and served in bags and bottles. There's no shortage of syrupy drinks, but air tebu is the only one that comes with a show. ## 40. Wonton mee ![Wonton mee, egg noodles with wontons](/storage/image/prev/delish-40-1024x576.jpg) Versions of wonton mee, a dish of Chinese origin, can be found all across Asia, but in Penang it truly stands out from the rest. The springy egg noodles are served with a sticky sauce of soy sauce and lard. On the side comes a spoonful of fiery sambal. The noodles are topped with pieces of green Chinese cabbage, sliced green onion, pickled green chilies and wontons. The wontons are either boiled or steamed, as they are elsewhere in Malaysia, or fried, which is a unique Penang twist. Special thanks to author and restaurateur chef Norman Musa, cooking school owner Nazlina Hussin and other Malaysian locals who helped put this list together by sharing their favorite dishes, cooking tips and insights.