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

  • Belacan

    Compressed block of fermented shrimp, toasted before pounding into sambal. Ready in 5 min prep and 5 min cooking. Preparation…

  • Beef Rendang

    Beef slow-cooked dry in coconut and spices for festive days. Ready in 40 min prep and 4 hr cooking. 6…

  • Bosou

    Raw fish or meat fermented with salt and rice in a sealed jar. A fermented & pickled recipe from Malaysia.

  • Budu

    Dark fermented anchovy sauce of the east coast, eaten with rice and raw vegetables. Ready in 30 min prep and…

  • Bubur Cha Cha

    Sweet potato and yam cubes in coconut milk with chewy sago pearls. Ready in 30 min prep and 40 min…

  • Cencaluk

    Tiny shrimp fermented whole in salt and rice, served with lime, chilli and shallot. A fermented & pickled recipe from…

  • Cendol

    Pandan jelly noodles in iced coconut milk and gula melaka. Ready in 30 min prep and 20 min cooking. 6…

  • Curry Laksa

    Coconut curry noodle soup with tofu puffs and cockles. Ready in 40 min prep and 50 min cooking. 6 servings.…

  • Dodol

    Sticky dark toffee of coconut milk, palm sugar and rice flour, stirred for hours. Ready in 20 min prep and…

  • Durian

    Custardy tropical fruit with a spiked husk and famously overpowering aroma. 10 min to prepare. 1 fruit. A snack recipe…