Malaysian cuisine includes:

1. Laksa Laksa

Laksa is usually a spicy and sour soup-based dish with thick noodles or rice vermicelli, served with fresh fish, shrimp, and sometimes sliced chicken and egg. There are different types of laksa throughout the country, such as AssamLaksa in Penang, which is a hot and sour version with mackerel, lemongrass and chili peppers that make the broth rich and refreshing, and will definitely stop you in your tracks.

Curry laksa, Sarawak laksa, Nyonya laksa, and many other different types of laksa you can find at hawker stalls and restaurants in Malaysia. And no matter which type of Laksa you are enjoying, they all have their own unique flavor.

2.?NasiLemak Coconut Milk Rice

The original type of NasiLemak is rice cooked in coconut milk or Santan, along with vanilla leaves. The rice is served with a spicy sambal sauce, poached egg, roasted peanuts, fried anchovies and thinly sliced cucumber on the side. And the dish is free to mix and match, with NasiLemak's recipes all subject to change to suit individual preferences.

Some restaurants serve prawn jumbo shrimp with the dish or add crispy fried chicken to it, while others prefer to pair it with a fried egg, or even a sunny side up egg! There are also vegetarian versions of this dish, or additions that will satisfy even meat lovers. But whichever type you choose, you can be sure to taste the sambal spices, crunchy peanuts and rice cream-like flavors that are sure to take your dining experience to a whole new level.

3. RotiCanai Indian Pancake

Roticanai or Rotiparotta is a type of bread that originated in India. Whether it is for breakfast, lunch or dinner, or even a midnight snack, RotiCanai is a must-have menu item for many. The oily dough is spread and folded over and over again, then flipped in the air so that it creates a thin crispy layer while cooking. This dish can be found almost anywhere in Malaysia and is very inexpensive.

It is moreover available in many different varieties, especially in mamak (嘛) stalls in any part of the country. The plain taste is amazing on its own, but when added with eggs, condensed milk, bananas or any other filling you can imagine, it becomes a completely different taste of RotiCanai.

4. NasiKerabu Blue Flower Rice

If you are traveling to the eastern coast of Peninsular Malaysia, you will find Blue Flower Rice all over the place. Originating from Kelantan and Terengganu, NasiKerabu is a specialty dish made of blue rice, fried chicken or fish and different types of salads, pickles, crispy crackers or fried cola cakes.

The rice is cooked with butterfly pea flower extract which gives its rice a blue color. Together with the unique seasoning and many delicious toppings one can experience many different flavor textures that fit each other perfectly.