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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Teh Tarik
Frothy pulled milk tea served at kopitiams. Ready in 5 min prep and 10 min cooking. 2 glasses. A drink…
-
Tempoyak
Durian flesh salted and fermented into a sour paste cooked with fish or chilli. A fermented & pickled recipe from…
-
Toddy
Palm sap tapped at dawn, cloudy and sour by afternoon, drunk from toddy shops. A wine & spirit recipe from…
-
Tuhau
Wild ginger stems sliced thin and pickled with lime, chilli and salt. 25 min to prepare. Fills a 500 ml…
-
Umai
Raw fish sliced thin and dressed with lime, onion, chilli and salt. Ready in 20 minutes prep and none cooking.…
-
Ulam
Platter of raw jungle leaves and shoots eaten with sambal and rice. Ready in 30 minutes prep and none cooking.…
-
Wantan Mee
Springy noodles with char siu and wonton dumplings. Ready in 40 minutes prep and 30 minutes cooking. Serves 4. A…