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Malaysia Cuisine: 10 Amazing Dishes There are many more delicious Malaysian dishes to try, but here are 10 that I have personally selected for this Malaysia travel guide, all of which I think you should not miss eating there!

1 Nasi lamek

Perhaps the national dish of Malaysia and beloved by all local Malaysians is the dish known as Nasi Lemak. This is definitely the most you should eat when you are in Malaysia. There are a few different varieties of nasi lemak and many variants, but the base of the dish is rice cooked in coconut milk, topped with spicy Sambal Chilean sauce. The most basic version is just a pocket of rice, topped with sambal, perhaps a boiled egg on one side, and wrapped in a banana leaf. More complex versions, served at RA Nasi Lemak, include a buffet of delicious Malaysian curry and chili sauce, which you scoop on your plate of coconut rice. I especially love the sambal sotong (squid in chili curry) and a scrambled egg on the side.

2. Ikan Bakr

Ikon means fish, and bakar means grilled in Bahasa Malaysia, so grilled fish to eakan goat - but this is amazing marinated grilled fish! In a mixture of chilli paste, the econ baker is marinated, then grinded with charcoal on top of a banana leaf on fire. The moist fish is then eaten with a plate of hot rice, sometimes a few side vegetable dishes and curries, and dipped in the cakecap manis for extra flavor.

3. Banana Leaf

As mentioned earlier, Indian food plays a major role in the diverse spectrum of food in Malaysia, and banana leaf, as it is commonly known, is a local favorite. The food served in the banana leaf restaurant in Malaysia is often of South Indian origin. You lay down on a table with a banana leaf as your plate, and it doesn't take long for the waiter to start a round of rice with a huge scoop of rice and an incredibly tasty vegetarian curry. Banana leaves are often served vegetarian, but you can also usually order sides of the meat to complement the vegetable curry if you live. No utensils are needed to eat a banana leaf, you just go in and eat with your fingers!

A well known 65 years old chinese hawker cook, name Lan Jie, with her signature dishes curry noodles. Its locate at Klang Valley area Malaysia. Now the recipe is pass to her son too.
Photo by Noahs Knight / Unsplash

4. Nasi Kandar

Another Indian-influenced branch of Malaysian cuisine, originally proven in Penang, is known as Nasi Kandar. Nasi, as you already know, is rice, and kandar is a stick or pole that is used as an aid to carry things. Formerly, in Malaysian villages, rice and curry were sold from mobile vendors, who used to carry large pots of food using a kandar. Nowadays, Nasri tuber originally refers to rice and Indian style curry. You get a plate of rice, and make yourself a dish like mutton curry, fried chicken, and some loaves.

5. Roti Canai

Roti can mean different types of fried bread depending on where you are, and a roti canai (video) in Malaysia is a thin slice of flour fried in lots of oil and served with curry sauce. . The dough is first drawn out, slapped on a counter top, then tied into a small square, and fried in oil. It gives lots of flaky crispy crusts. Break the bread crumbs and dip them in the delicious curry gravy.

6. Curry Laksa and Assam Laksa

A big bowl of laksa will make you stunned at the first bite - at least what happened to me when I cut my first curry curry laksa in Kota Kinabalu, Sabah. There are two different types of laksa in Malaysian cuisine, curry laksa and Assam laksa. Assam Laksa Murki Brown Fish Soup has noodles, while curry Laksa Noodles is floating in a thick and extremely tasty coconut milk curry. There are many variations depending on which part of Malaysia you depend on, but for the most part you get a bowl of noodles, a soup full of spices, seafood and chicken, and garnish with lots of herbs and Vietnamese coriander. is done.

7. Char kuay tew

Malaysians absolutely love to eat, which is one of the reasons why I love Malaysia so much! And if you really want to relate and create a Malaysian experience at home, then start a conversation about Char Kuay. The dish includes elaborate rice noodles, which are fried over high heat with shrimp, bean sprouts, chives and often an egg. Char kuay teow is so good, you will order another plate soon after finishing your first.

Photo by Damia Mustafa / Unsplash

8. Hokkein Mein

Another giant in the Chinese-style fried noodles scene is Hokkin May, a recipe sourced from China's Fujian province. Like almost all Malaysian foods, there are considerable variations in the form of Hokkin Hai Mee, which is shrimp noodles, and Hokkin Char Mee, which is dark-fried noodles. I am a big fan of both, but I really have a soft spot in my heart for Hokkin 4. The noodles are usually fried in lard over an extremely high heat, and are flavored with deep soy sauce. This is absolutely amazing!

Check out our blog on Offkey things to do in Malaysia to know more about this beautiful piece of land.