In some ways, it is similar to Indonesian cuisine, and many dishes in both countries are the same.
Next, let's take a look at the top 40 cuisines in Malaysia! (In no particular order)
This is an Indian Muslim food, which consists of yellow noodles, beef or chicken, shrimp, vegetables, eggs and soy sauce. A little pepper is irresistible.
The best place to taste Indian fried noodles is a stall in Malaysia, or you can cook it yourself at home, but the taste may be different.
The prototype of Malai noodles is China noodles. There are rich spices such as potato gravy, lemongrass and ginger.
Common ingredients are prawns, mutton and dried anchovies. Then served with lime, boiled eggs and so on.
Fried kway teow is very popular in Southeast Asia. Kway teow is made of rice flour. It is best to use lard and soy sauce for fried kway teow, followed by spices such as pepper and onion. The ingredients are usually clams, bean sprouts, and sometimes eggs and shrimp.
Stir-fried kway teow is essential, which gives it a rough and simple taste.
Similarly, there are many China cuisines in Malaysia, and Wonton Noodles is one of them. Elastic egg noodles with soy sauce and lard, plus a spoonful of samba sauce.
Wonton noodles are full of wonton, cabbage, pepper and onion. Wonton in wonton noodles can be simply boiled or fried.
This dish is impressive because it has blue rice.
Nyaya blue flower rice comes from Kelantan, the northern peninsula of Malaysia, and its unique color comes from crushed blue flowers. Broccoli rice is sprinkled with bean sprouts and fried coconut, and then topped with spicy Purdue sauce (a fermented fish sauce). Authentic Niangjie broccoli rice, eaten directly by hand.
Some people call coconut milk rice an unofficial national dish in Malaysia because it is very popular in Malaysia. Traditionally, coconut milk rice is eaten at breakfast, but now people can eat it at any time of the day.
Coconut rice is basically cooked with coconut milk, but side dishes are also very important. Usually served with various side dishes, such as boiled eggs, peanuts, vegetables, mutton/chicken and/or beef curry, seafood and samba sauce. The side dishes in different parts of Malaysia will also be different.
Pole rice is essentially rice with various toppings, which usually includes curry, fish, eggs and okra, meaning buffet.
Canteen restaurants are all over Malaysia, most of which are open 24 hours a day and run by Indian Muslims.
Bamboo rice is a mixture of glutinous rice and coconut milk, wrapped in banana leaves and cooked in a bamboo tube.
Cooked bamboo rice is wet and sticky, and is usually eaten with meat or vegetables.
Malaysian porridge is mainly coconut milk, some are sweet porridge, some are salty porridge, and all kinds of vegetables and meat are added.
There is no standard version of Malaysian porridge, and different regions have their own characteristics.
Sauce-flavored roast chicken is a roast chicken mixed with pepper, garlic, ginger juice and coconut milk.
Roasted chicken with proper amount of sauce is very delicious. This is a Malaysian food stall.
This is beef/chicken or mutton made of a lot of coconut milk and spices.
First, simmer the meat and spices together until the liquid is completely evaporated. Rendang is very popular all over Malaysia, especially during festivals.
Sanba Shrimp, a dish, was first invented by the descendants of China immigrants in 15 and 16 centuries. Sanba shrimp is shrimp seasoned with Sanba sauce and tamarind juice. The final taste is sour and spicy.
Chan Nyangnya, also known as China or Taiwan Province, is mainly from China, and originally from Fujian Province in the southeast of China. They settled in the coastal areas of Malaysia, mainly Penang and Malacca in Malaysia, as well as parts of Thailand, Singapore and Indonesia.
Hot and sour fish is very popular in Malaysia It is usually made of freshwater fish or stingrays.
The spices inside are tamarind, ginger, shrimp paste, garlic, pepper and other herbs.
Uda means "brain" in Malay, hence its name. Mix the fish sauce with spices and chopped onions, then wrap it with banana leaves and bake it on charcoal.
This kind of grilled fish is made by mixing fish with various spices, then wrapping with banana leaves and baking. Because of the addition of shredded coconut, it has a unique coconut fragrance.
There are many ways to make curry chicken in Malaysia.
Potatoes and herbs are usually added to country curry chicken. Among them, turmeric, African lime leaves and lemongrass combine into a unique aroma, and palm sugar and coconut sauce are added to bring special sweetness.
Braised pork is Penang's Nyonya dish, which is made of pork marinated with spiced powder and then wrapped in tofu skin and fried.
Braised pork is usually served with two kinds of dipping sauces, spicy Chili sauce and rich gravy with egg and corn starch.
Marinate the fish with samba sauce, then put it on banana leaves and roast it with fire.
This chicken curry was invented by native China people. "Gabidan" is the title of local overseas Chinese leader. It is said that a cabidan asked the chef, "What's for dinner today?" The chef replied, "Chicken curry, Jiabidan."
This curry chicken is very rich in flavor, with tamarind juice, chestnuts, turmeric heels and coriander leaves fried.
Lesha is one of the staple foods in Malaysia, and there are many different versions. Some laksa is similar to spicy curry, some laksa with fish, and some laksa with prawns.
We introduced Shen Ya Sarah in Penang before, and tamarind was added to it, which has a unique sour taste.
This is actually a kind of Nyonya salad invented by a native of China, which contains carrots, onions, mushrooms and pork in addition to squid. Squid mixing is particularly popular during festivals, especially during the Lunar New Year.
Stir-fried mushrooms are usually fried and sprinkled with Chili or barbecue seasoning. It can be used as an appetizer or snack or as a side dish.
Many people associate Shadi with Thailand, but in fact Shadi is thought to have originated in Indonesia.
Saddle is a kebab, which is usually made of chicken, beef or pork in Malaysia. The sauces it uses also vary from place to place.
Raja means "mixture" in Malay, which is actually a salad made of fruits, vegetables and fried dough sticks.
Shrimp sauce is also added to Royali, which tastes sweet, spicy and sour.
Fried bananas are very popular Malay snacks. In fact, many countries and regions in the world have similar foods.
The fried banana will be sweeter, the outer layer will be crisp after frying, and the taste will be pleasing, with a soft inner layer.
Although the origin of John's bread is unknown, this kind of sandwich is very popular in Malaysia.
John's bread is a long bread, which contains minced meat and eggs, and is mixed with various seasonings, such as mayonnaise, tomato sauce, barbecue sauce and Chili sauce. You can select one or more combinations.
Malay spring rolls are a kind of wet spring rolls. Unlike Vietnamese spring rolls, Malay spring rolls use radishes, fried onions and bean sprouts instead of lettuce.
The name of the net cake comes from the net structure, which forms a zigzag shape when it is made in a frying pan, and then the pancake is folded.
Netcakes are usually eaten with curry chicken.
The filling of this pancake is a lot of minced meat, onions and hot sauce. Like hot and sour taste, won't let you down, very full.
Fried peanut cake is made by frying the batter until it is crisp, and then sprinkling peanuts and anchovies on it.
The salinity of fried peanut cake varies according to the amount of salt added, and some versions will use shrimp or garlic instead of anchovies.
This is an Indian pancake, made of flour, butter and water, with fluffy texture and crispy skin. Pancakes can be eaten alone or with curry.
Radish cake is a mixture of rice flour and shredded radish, and then steamed together in a pot to form a block. After steaming, cut into small pieces, add pickled radish, egg, garlic, onion, soy sauce and fish sauce and stir fry together.
Radish cakes come in white and black. Black is because of the addition of black sweet soy sauce.
Malay Zongzi is very similar to ours, except that their coconut is palm leaf or coconut leaf, which can be eaten with curry or kernel.
This is a pancake snack, a bit like an omelet. People's fried cakes are stuffed with a lot of sugar, peanuts and occasionally sprinkled with corn.
In addition, there will be other versions of the full plate of cakes, but they are all sweet.
There are many kinds of bride's family cakes, especially Malay cakes.
You can see colorful cakes at the Nyonya cake booth. This soft dessert is not only loved by local people, but also one of the must-eat foods for many tourists when they go to Malaysia.
Pellitta pasta is a Malay pastry and a double-layer coconut milk dessert.
The top layer is thick coconut milk with salt, and the bottom layer is a mixture of milk-like liquid, sugar and vanilla leaves, and the color is green. Finally, it looks delicious in a bowl made of bite-sized vanilla leaves.
Steamed cakes are very popular in India and Malaysia. It tastes like a cake, wrapped in palm sugar and sprinkled with shredded coconut.
It is shaped like a dish and tastes soft and delicious.
We have introduced coffee and coconut toast more than once before. This is a kind of toast with coconut cream jam and butter.
Coffee and coconut toast are often served as breakfast, supplemented by two boiled eggs, soy sauce and pepper, or a cup of black coffee.
Red bean ice has always been a very popular food in tropical areas. The shaved ice is covered with colorful syrup, cream corn, condensed milk, Malacca coconut sugar and so on. Of course, there are red beans, palm seed and jelly.
Scrambled ice dessert has always been a very popular food in the tropics.
In Malaysia, you can taste the sugarcane juice made on the spot. Sugarcane is put into a juicer, and the juice is collected in bottles or bags. This is very fresh, without added sugarcane juice.
These are the 40 most popular cuisines in Malaysia. How many times have you tried?