Food in Malaysia | 20 Famous Dishes You Don't Want to Missed

 

Don't leave Malaysia without satisfying your craving for food in Malaysia. No idea what to eat? Don't worry because we have got you covered. Top 20 famous dishes that you absolutely have to try.

1) Rendang

Rendang is a traditional Indian dish with a rich, complex flavors and soft texture. Usually rendang is made by beef, coconut milk and some special herbs. It is a slow cooked dish from Minangkabau culture. People mostly serve rendang during some special occasions, celebrations, or family gatherings.

2) Murtabak

Murtabak is a pancake with different flavorful ingredient stuffed inside. Murtabak is very popular and be loved by most of the Asian. Usually Murtabak will be serve in hot and sliced portion. Some people also love to enjoy it with curry sauce or a tangy dipping sauce. Murtabak is made from flour, eggs and filled with a savory mixture with minced meat, onion, eggs and spices such as curry powder. they cooked it on a hot griddle and make the outer layer crispy. Murtabak could easily found at the street food and usually offer with a affordable price

3) Lemang

Lemang is a traditional Malay dish that's popular in Malaysia and Indonesia, particularly during festive occasions like Eid al-Fitr (Hari Raya) celebrations. It's a type of glutinous rice cake that's cooked inside a bamboo stalk, giving it a unique flavor and texture. The primary flavor of lemang comes from the combination of glutinous rice and coconut milk. The coconut milk imparts a rich, creamy taste that permeates the rice during the slow cooking process. The sweetness and richness of the coconut milk complement the natural flavors of the glutinous rice

4) Nasi Lemak

Nasi lemak, a beloved Malaysian dish, is a flavorful and aromatic meal that revolves around fragrant coconut rice. Its essence lies in the combination of steamed rice infused with coconut milk and pandan leaves, which lends it a rich, creamy taste and a subtle, enticing fragrance. Accompanied by a variety of side dishes, such as crispy fried anchovies, roasted peanuts, slices of cucumber, hard-boiled or fried egg, and a generous dollop of spicy sambal (chili paste), nasi lemak offers a harmonious blend of flavors and textures. The creamy rice, with its sweet coconut undertones, complements the savory crunch of the anchovies and peanuts, while the sambal adds a fiery kick that elevates the entire dish. Nasi lemak's delightful balance of creaminess, spice, and crunch makes it a quintessential and deeply satisfying culinary experience in Malaysian cuisine.

5) Chee Cheong Fun

Chee cheong fun, a popular Cantonese dish, it is a delicate and silky rice noodle roll. Made from rice flour batter, the noodles are steamed to perfection, resulting in a soft, smooth texture akin to a thin, translucent sheet. The rolls are often served with a choice of savory or sweet condiments, such as soy sauce, sesame paste, chili sauce, or a sweet hoisin-based sauce. Sometimes, they're stuffed with ingredients like shrimp, pork, or vegetables. Chee cheong fun's mild and slightly chewy texture contrasts with the flavors of the accompanying sauces, offering a delightful interplay between the subtle rice noodle taste and the savory or sweet notes of the condiments. The dish's simplicity belies its ability to delight the palate with its soft, silky texture and the intermingling of flavors from the sauces, making it a beloved part of dim sum or street food culture.

6) Kolomee

Kolomee, a popular dish in Sarawak, Malaysia, is a flavorful noodle dish consisting of springy, thin egg noodles typically served with a medley of toppings. The dish often includes slices of savory barbecued or roasted pork (char siu), minced meat, shallots, and sometimes vegetables, all stir-fried and seasoned with a variety of sauces like soy sauce or lard. Kolomee is renowned for its harmonious blend of textures—the chewiness of the noodles contrasting with the tender meat and the added crunch from shallots or vegetables. Its flavors are a combination of savory and slightly sweet notes from the sauces, resulting in a satisfying and comforting culinary experience that showcases the diverse influences in Malaysian cuisine.

7) Nasi Kandar

Nasi kandar, a beloved Malaysian dish originating from Penang, revolves around fragrant steamed rice accompanied by an array of flavorful curries and side dishes. It's a dish that offers a symphony of tastes and textures, often featuring a choice of curries such as chicken, fish, or mutton, each with its own distinct blend of spices and richness. Alongside the curries, an assortment of side dishes like fried chicken, fried seafood, vegetables, and pickles are served. The highlight of nasi kandar lies in the vibrant flavors—the aromatic spices in the curries harmonize with the tender meats or seafood, while the rice serves as a perfect canvas to soak up the myriad of sauces and flavors. Its robust and complex tastes, combined with the diverse array of accompanying dishes, create a hearty and fulfilling meal that's celebrated for its depth of flavors in Malaysian cuisine.

8) Bak Kut Teh

Bah kut teh, a Malaysian dish, translates to "meat bone tea" in Hokkien dialect, reflecting its main ingredients: pork ribs simmered in a flavorful broth. The broth, brewed from a combination of herbs and spices like star anise, cinnamon, cloves, garlic, and various medicinal herbs, boasts a robust and aromatic profile. Often served with rice or youtiao (fried dough fritters), the dish offers tender, fall-off-the-bone pork ribs immersed in a savory, herb-infused broth that's both subtly sweet and slightly peppery. Bah kut teh's taste is deeply comforting, with the richness of the broth complementing the tender meat, creating a warming and satisfying experience that's highly popular among locals and visitors alike in Southeast Asia.

9) Wonton Mee

Wonton mee, a popular Cantonese noodle dish found in Malaysia, features thin egg noodles served with wontons (dumplings) and a variety of toppings. The noodles are typically springy and served either dry or in a light savory broth, accompanied by char siu (barbecued pork slices), leafy vegetables, and sometimes mushrooms or other ingredients. Wonton mee's appeal lies in the contrast of textures—the chewiness of the noodles, the tenderness of the char siu, and the delicate fillings within the wontons. The dish is often accompanied by a flavorful sauce or broth, enhancing its overall taste. Its savory, slightly sweet, and umami-rich flavors make it a comforting and popular street food option cherished for its simplicity and satisfying taste.

10) Otak-otak

Otak-otak is a savory fish cake wrapped in banana leaves and grilled to perfection. This dish combines finely blended fish paste with a blend of aromatic herbs and spices such as turmeric, lemongrass, shallots, and chili, resulting in a flavorful mixture. The banana leaf wrapping infuses the fish cake with a subtle earthy aroma, while the grilling process imparts a smoky char, enhancing its taste. Otak-otak's texture is both tender and slightly firm, with a balance of spiciness, aromatic herbs, and the natural sweetness of the seafood, creating a delightful culinary experience that's both flavorful and aromatic.

11) Tandoori Chicken

Tandoori chicken, a popular Indian dish, is marinated in a vibrant blend of yogurt and spices, including cumin, coriander, turmeric, ginger, garlic, and cayenne pepper, among others. The marinated chicken is traditionally cooked in a tandoor, a clay oven, which imparts a unique smoky flavor and a charred exterior. The result is tender, succulent chicken with a distinctive red hue from the spices used in the marinade. Tandoori chicken boasts a tantalizing blend of flavors—spicy, tangy, and aromatic from the spices and yogurt, with a slight smokiness from the cooking method. Its tender texture and robust flavors make it a beloved dish appreciated for its depth of taste in Indian cuisine.

12) Roti Canai

Roti canai, a beloved Malaysian and Indian-influenced flatbread, is made from a simple dough of flour, water, and ghee or oil. The dough is skillfully stretched, folded, and then pan-fried until it becomes flaky, crispy on the outside, and soft on the inside. The dish is often served with dhal (lentil curry) or other types of curries for dipping. Roti canai's taste is a delightful blend of textures—the crispy, flaky layers of the bread paired with the savory, aromatic flavors of the accompanying curries. Its origins trace back to the Indian subcontinent, brought to Malaysia by Indian Muslim immigrants. Over time, it has become an integral part of Malaysian cuisine, cherished for its versatility, comforting taste, and the communal experience of enjoying it in local eateries or mamak stalls across the country.

13) Naan

Naan, a traditional Indian flatbread, is a soft, pillowy bread made from wheat flour, water, yeast, and sometimes yogurt or milk. It's typically cooked in a tandoor, a clay oven, resulting in a lightly charred exterior and a soft, chewy interior. Naan's taste is mildly tangy with a subtle hint of yeast, complemented by the smokiness from the tandoor. Some variations include garlic, butter, or herbs, adding additional layers of flavor. Its versatility makes it a perfect accompaniment to various Indian dishes, and its fluffy texture and delicate taste make it a staple that's enjoyed both on its own and as an accompaniment to curries or other savory dishes

14) Ondek-Ondek

Ondek-ondek, a popular Malaysian snack, consists of glutinous rice balls filled with palm sugar syrup and coated in grated coconut. These bite-sized delights are often vibrant green in color, derived from the use of pandan leaves in the dough. Once cooked, they're rolled in grated coconut, providing a textural contrast to the soft, chewy rice balls. Ondek-ondek's taste is a delightful blend of sweetness from the molten palm sugar and the subtle, fragrant flavor of pandan. Originally known as klepon in Indonesia, ondek-ondek has become a cherished part of Malaysian culinary heritage, often enjoyed as a teatime treat or dessert. Its simple yet flavorful composition and the joy of biting into the soft, syrup-filled balls make it a beloved snack among locals and visitors alike

15) Char Kuey Teow

Char kuey teow, a popular Malaysian street food, is a stir-fried noodle dish made from flat rice noodles, often cooked with a combination of ingredients like shrimp, cockles, Chinese sausage, eggs, bean sprouts, and chives, all stir-fried in a seasoned soy sauce mixture. The dish is typically cooked on a high heat, imparting a slightly charred aroma to the noodles, while maintaining a perfect balance of savory and sweet flavors. Char kuey teow's taste is a delightful medley of smoky, savory notes from the stir-frying process, complemented by the seafood's sweetness and the umami richness from the soy sauce. Its origins lie in Penang's multicultural heritage, influenced by Chinese immigrants, and it has evolved into a beloved and iconic Malaysian dish, celebrated for its bold flavors and unique cooking style that has won the hearts of food enthusiasts worldwide

16) Putu Mayam

Putu mayam, a traditional Malaysia delicay, consists of thin rice noodles typically served with grated coconut and palm sugar. The rice flour is steamed and then extruded through a sieve to create fine, vermicelli-like strands. Once cooked, it's served with grated coconut, often mixed with palm sugar for sweetness. Putu mayam's taste is subtly sweet from the palm sugar and the natural sweetness of the coconut, balanced by the delicate, slightly chewy texture of the rice noodles. Originating from South India, putu mayam has become a cherished part of Malaysian cuisine, appreciated for its simplicity and delightful blend of flavors that evoke nostalgia and a sense of cultural heritage among those who enjoy this classic treat

17) Zongzi

Zongzi comprises glutinous rice stuffed with various fillings like pork, salted egg yolk, mushrooms, or sweet bean paste, wrapped in bamboo leaves and steamed. These pyramid-shaped parcels are commonly enjoyed during the Dragon Boat Festival (Duanwu Festival). Zongzi's taste is a harmonious blend of savory and slightly sweet flavors from the glutinous rice and the fillings, often accented by the subtle fragrance of the bamboo leaves. 

18) Satay

Satay consists of skewered and grilled meat, traditionally marinated in a flavorful blend of spices and seasonings like turmeric, lemongrass, garlic, and coriander. This dish is commonly made with chicken, beef, or lamb. Satay is typically accompanied by a dipping sauce, often a peanut-based sauce with sweet, savory, and slightly spicy flavors. Its taste is a delightful combination of the smoky char from grilling and the aromatic, well-spiced meat, complemented by the creamy and tangy notes of the peanut sauce. 

19) Teh Tarik

Teh tarik, a favorite Malaysian drink, translates to "pulled tea" in Malay, referring to the technique of "pulling" or pouring the tea between two containers to create a frothy, aerated texture. This hot tea is made from black tea leaves and sweetened condensed milk, resulting in a rich, creamy beverage with a robust tea flavor and a smooth, sweet undertone. Teh tarik's preparation involves a skilled pouring process, creating a showmanship display among street vendors and tea makers. It has become an iconic Malaysian drink, enjoyed not only for its delicious taste but also for the cultural experience it represents, fostering gatherings and conversations over a cup of this frothy, flavorful tea

20) Cendol

Cendol, features green rice flour jelly strands served in sweetened coconut milk and palm sugar syrup, often accompanied by shaved ice and sometimes red beans or glutinous rice. The green color of the jelly comes from pandan leaves, lending a fragrant aroma to the dessert. Cendol's taste is a delightful blend of creamy coconut milk, the earthy sweetness of palm sugar, and the chewy texture of the pandan-flavored rice jelly. Originating from Indonesia, cendol has spread throughout the region, becoming a beloved and refreshing treat, especially in tropical climates, enjoyed for its cooling properties and satisfyingly sweet and creamy taste.