Baku Kitchen! An independent reference of traditional food

Malaysia

Ask what Malaysia eats and the answer starts with this: malay, Chinese and Indian traditions fused at hawker stalls: coconut rice, laksas, satay and roti. Look for Nasi Lemak (coconut rice with sambal, anchovies, peanuts and egg; the national dish), Char Kway Teow (flat noodles wok-charred with prawns, cockles, egg and Chinese sausage) and Roti Canai (flaky flipped flatbread dipped in dhal or curry, mamak staple). Coconut rice with sambal, anchovies, peanuts and egg, wrapped in banana leaf as a farmer’s breakfast and now eaten at any hour nationwide. This atlas has 53 Malaysia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

Air BandungAir BandungRose syrup stirred into evaporated milk and served bright pink over iceAir Mata KucingAir Mata KucingChilled brew of dried longan, monk fruit and winter melon sugarAis KacangAis KacangShaved-ice mountain with beans, jellies, corn and syrupsApam BalikApam BalikCrisp-folded peanut pancake with sweet corn and butterAsam LaksaAsam LaksaPenang's sour mackerel-tamarind noodle soup with torch gingerAsam PedasAsam PedasSour and fiery tamarind fish stew with okra and torch gingerAyam PercikAyam PercikKelantan grilled chicken basted in coconut-chili gravyBak Kut TehBak Kut TehPork ribs simmered in dark herbal broth, Klang specialtyBeef RendangBeef RendangBeef slow-cooked dry in coconut and spices for festive daysBelacanBelacanCompressed block of fermented shrimp, toasted before pounding into sambalBosouBosouRaw fish or meat fermented with salt and rice in a sealed jarBubur Cha ChaBubur Cha ChaSweet potato and yam cubes in coconut milk with chewy sago pearlsBuduBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesCencalukCencalukTiny shrimp fermented whole in salt and rice, served with lime, chilli and shallotCendolCendolPandan jelly noodles in iced coconut milk and gula melakaChar Kway TeowChar Kway TeowFlat noodles wok-charred with prawns, cockles, egg and Chinese sausageCurry LaksaCurry LaksaCoconut curry noodle soup with tofu puffs and cocklesDodolDodolSticky dark toffee of coconut milk, palm sugar and rice flour, stirred for hoursDurianDurianCustardy tropical fruit with a spiked husk and famously overpowering aromaHainanese Chicken RiceHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger sauceIkan BakarIkan BakarBanana-leaf grilled fish slathered with sambalJungle BirdJungle BirdDark rum, Campari, pineapple juice and lime, served long over iceKek Lapis SarawakKek Lapis SarawakLayer cake built up grill by grill into intricate patterns, sliced to show the designKetupatKetupatRice cakes woven in palm leaves, served with rendang at RayaLemangLemangGlutinous rice and coconut milk roasted in bamboo lined with banana leafLok LokLok LokSkewers of meat, seafood and vegetables dunked in shared boiling pots roadsideMee Goreng MamakMee Goreng MamakIndian-Muslim fried yellow noodles, sweet-spicy with tofu and potatoMurtabakMurtabakGriddled roti parcel stuffed with spiced minced meat and eggNasi DagangNasi DagangRice steamed in coconut milk with fenugreek, served with tuna curry at dawnNasi KandarNasi KandarPenang rice flooded with mixed curries from Indian-Muslim stallsNasi KerabuNasi KerabuBlue rice dyed with butterfly pea flowers, served with herbs, fish and buduNasi LemakNasi LemakCoconut rice with sambal, anchovies, peanuts and egg; the national dishOnde-OndeOnde-OndePandan glutinous balls bursting with palm-sugar syrup, rolled in coconutOtak-OtakOtak-OtakSpiced fish mousse grilled in banana leafPasemburPasemburShredded turnip, prawn fritters, egg and tofu drenched in sweet nutty saucePekasamPekasamFreshwater fish fermented with toasted rice and tamarind, then fried

  • Tuak

    Cloudy Iban rice wine served in glasses at longhouse celebrations. A wine & spirit recipe from Malaysia.

  • Yong Tau Foo

    Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…

  • Air Mata Kucing

    Chilled brew of dried longan, monk fruit and winter melon sugar. Ready in 10 minutes prep and 45 minutes cooking.…

  • Ais Kacang

    Shaved-ice mountain with beans, jellies, corn and syrups. Ready in 30 min prep and 20 min cooking. 4 bowls. A…

  • Air Bandung

    Rose syrup stirred into evaporated milk and served bright pink over ice. Ready in 5 min prep and none cooking.…

  • Apam Balik

    Crisp-folded peanut pancake with sweet corn and butter. Ready in 20 minutes prep and 20 minutes cooking. 2 large pancakes.…

  • Asam Laksa

    Penang’s sour mackerel-tamarind noodle soup with torch ginger. Ready in 45 minutes prep and 45 minutes cooking. Serves 6. A…

  • Asam Pedas

    Sour and fiery tamarind fish stew with okra and torch ginger. Ready in 30 min prep and 40 min cooking.…

  • Ayam Percik

    Kelantan grilled chicken basted in coconut-chili gravy. Ready in 40 minutes prep and 50 minutes cooking. Serves 6. A main…

  • Bak Kut Teh

    Pork ribs simmered in dark herbal broth, Klang specialty. Ready in 20 min prep and 2 hr cooking. 4 servings.…