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.