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.

Ramly BurgerRamly BurgerBeef patty wrapped in a fried egg blanket with margarine, sauces and cabbageRoti CanaiRoti CanaiFlaky flipped flatbread dipped in dhal or curry, mamak stapleRoti JohnRoti JohnSplit baguette fried with minced meat and egg, sauced with chilli and mayonnaiseSambal BelacanSambal BelacanPounded chili and toasted shrimp-paste relish with limeSarawak LaksaSarawak LaksaSambal and coconut broth with vermicelli, omelette strips, prawns and shredded chickenSataySatayGrilled skewers with peanut sauce and lontong; countless regional versionsSatay CelupSatay CelupRaw skewers cooked by the diner in a bubbling communal peanut sauceTapaiTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashTeh TarikTeh TarikFrothy pulled milk tea served at kopitiamsTempoyakTempoyakDurian flesh salted and fermented into a sour paste cooked with fish or chilliToddyToddyPalm sap tapped at dawn, cloudy and sour by afternoon, drunk from toddy shopsTuakTuakCloudy Iban rice wine served in glasses at longhouse celebrationsTuhauTuhauWild ginger stems sliced thin and pickled with lime, chilli and saltUlamUlamPlatter of raw jungle leaves and shoots eaten with sambal and riceUmaiUmaiRaw fish sliced thin and dressed with lime, onion, chilli and saltWantan MeeWantan MeeSpringy noodles with char siu and wonton dumplingsYong Tau FooYong Tau FooTofu and vegetables stuffed with fish paste, served in soup or dry with sauce

  • 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.…