Malaysian cuisine is a vibrant melting pot of flavors, with influences from Chinese, Indian, and Southeast Asian traditions. With its bold spices, aromatic herbs, and bold flavors, Malaysian cooking has gained worldwide recognition for its deliciousness and diversity. In this article, we’ll take you on a culinary journey through the heart of Malaysia, exploring 20 authentic recipes that showcase the country’s rich cultural heritage.
From classic dishes like Hainanese Chicken Rice to spicy curries like Rendang Spicy Beef Curry, and from sweet treats like Cendol Sweet Coconut Dessert with Pandan Jelly to savory snacks like Curry Puff Flaky Pastry with Spiced Filling, we’ll share the secrets behind these beloved Malaysian recipes. Whether you’re a foodie, a cook, or just looking for inspiration, get ready to taste the real Malaysia!
Nasi Lemak with Crispy Anchovies
Nasi Lemak is Malaysia’s national dish, and by adding crispy anchovies to the mix, you’ll elevate this flavorful rice dish to new heights. This recipe combines the tender coconut milk-infused rice with the savory, crunchy anchovies for a delightful fusion of textures and tastes.
Ingredients:
– 1 cup uncooked jasmine rice
– 2 cups water
– 1 cup coconut milk
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1/2 cup crispy anchovies (see note)
– Fresh cucumber slices, boiled egg, and fried anchovy for garnish
Instructions:
1. Cook jasmine rice according to package instructions.
2. In a separate pan, heat coconut milk over medium heat until warm.
3. Add cooked rice to the coconut milk mixture and stir-fry until combined.
4. Season with salt and set aside.
5. Heat vegetable oil in a wok or large skillet over high heat.
6. Add crispy anchovies and cook for 1-2 minutes, stirring frequently.
7. Serve Nasi Lemak with crispy anchovies on top, garnished with fresh cucumber slices, boiled egg, and fried anchovy.
Cooking Time: 25-30 minutes
Char Kway Teow Stir-Fried Noodles
A classic Singaporean dish, Char Kway Teow is a savory stir-fry of flat noodles, prawns, pork, and vegetables. This recipe serves 2-3 people.
Ingredients:
– 1/2 cup flat rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 medium pork loin, sliced into thin strips
– 4 large prawns, peeled and deveined
– 2 cups mixed vegetables (e.g., bean sprouts, cabbage, carrots)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until softened.
4. Add pork and prawns; cook until pink and cooked through.
5. Add mixed vegetables; stir-fry until tender.
6. Add cooked noodles, soy sauce, and oyster sauce (if using); stir-fry to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
9. Serve immediately.
Cooking Time: 15-20 minutes
Rendang Spicy Beef Curry
Experience the bold flavors of Malaysian cuisine with this spicy beef curry recipe. Rendang is a classic dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 lb beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons rendang paste (available at Asian grocery stores)
– 1 can coconut milk
– 1 cup water
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 dried red chilies, crushed or 1-2 teaspoons chili flakes
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic and ginger; cook for 1 minute.
4. Add beef and cook until browned, about 5 minutes.
5. Stir in rendang paste, coconut milk, water, salt, black pepper, and crushed chilies.
6. Bring to a boil, then reduce heat and simmer for 2-3 hours or until the beef is tender.
7. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 2-3 hours
Laksa Spicy Coconut Noodle Soup
A flavorful and spicy noodle soup inspired by Southeast Asian cuisine, perfect for a comforting meal on a chilly day.
Ingredients:
– 1 package of thin rice noodles
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 can (14 oz) of coconut milk
– 4 cups of chicken or vegetable broth
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice noodles according to package instructions and set aside.
2. Heat oil in a large pot over medium-high heat. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Pour in coconut milk, broth, cumin, smoked paprika, and cayenne pepper. Bring to a simmer.
4. Reduce heat to low and let soup cook for 10-12 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves and cooked noodles on the side.
Cooking Time: 15-17 minutes
Hainanese Chicken Rice
A classic Singaporean dish that’s both comforting and flavorful, Hainanese Chicken Rice is a must-try for any food enthusiast. This recipe yields a deliciously moist chicken served with fragrant rice cooked in chicken stock.
Ingredients:
– 1 whole chicken (3 lbs)
– 2 cups long-grain rice
– 4 cups chicken stock
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon salt
– 1/4 teaspoon white pepper
– 2 tablespoons soy sauce
– 2 tablespoons chopped scallions
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together vegetable oil, garlic, ginger, salt, and white pepper.
4. Rub the mixture all over the chicken, making sure it’s evenly coated.
5. Place the chicken in a roasting pan and roast for 45 minutes, or until cooked through.
6. While the chicken is cooking, prepare the rice. Heat chicken stock in a pot and add rice. Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until the liquid is absorbed.
7. Once the chicken is done, let it rest for 10 minutes before slicing.
8. Serve the sliced chicken with the cooked rice, garnished with chopped scallions and drizzled with soy sauce.
Cooking Time: 1 hour 15 minutes
Satay Grilled Skewers with Peanut Sauce
Savory and aromatic, these grilled skewers are a popular Southeast Asian dish that pairs perfectly with a creamy peanut sauce. This recipe combines the flavors of Indonesia and Malaysia in one delicious bite.
Ingredients:
– 1 pound chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Peanut Sauce (see below)
Peanut Sauce:
– 1/2 cup peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together coconut milk, soy sauce, lime juice, garlic, brown sugar, cumin, and cayenne pepper.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Brush both sides of the skewers with the marinade.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Serve with peanut sauce.
Cooking Time: 16-20 minutes
Roti Canai Flaky Flatbread with Curry Dip
Experience the authentic taste of Malaysia with this recipe for flaky roti canai flatbread served with a creamy and spicy curry dip. This classic combination is a staple in Malaysian cuisine, perfect for snacking or as a side dish.
Ingredients:
For the Roti Canai:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
For the Curry Dip:
– 1/2 cup curry powder
– 1/2 cup plain yogurt
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add ghee or oil and lukewarm water to form a dough.
3. Knead for 5-7 minutes until smooth and pliable.
4. Divide into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Cook in a non-stick skillet over medium heat for 1-2 minutes or until golden brown.
For the Curry Dip:
1. Mix all ingredients together in a bowl until smooth.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: Roti Canai: 5-7 minutes, Curry Dip: none
Cendol Sweet Coconut Dessert with Pandan Jelly
A classic Malaysian dessert, Cendol is a refreshing treat that combines the sweetness of coconut milk with the creaminess of jelly. This recipe adds a twist by incorporating pandan-flavored jelly for an added layer of flavor.
Ingredients:
– 1 cup coconut milk
– 1 cup sugar
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 cup pandan jelly, cut into small pieces
– Ice cubes
Instructions:
1. Combine coconut milk, sugar, water, and salt in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
3. Remove from heat and let cool slightly.
4. Pour the mixture into individual serving cups or glasses.
5. Place a few pieces of pandan jelly on top of each serving.
6. Chill in the refrigerator for at least 2 hours before serving.
7. Serve cold, garnished with ice cubes if desired.
Cooking Time: 15 minutes
Bak Kut Teh Herbal Pork Rib Soup
A traditional Chinese soup originating from the Teochew community, Bak Kut Teh is a hearty and comforting meal that warms the soul. This recipe brings together the rich flavors of pork ribs, herbs, and spices to create a delicious and nourishing soup.
Ingredients:
– 500g pork ribs
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 onion, sliced
– 2 inches ginger, sliced
– 1 star anise
– 2 cloves
– 1 cinnamon stick
– 1 tablespoon fermented bean paste (doubanjiang)
– 2 cups chicken broth
– 1 cup water
– Salt and black pepper to taste
– Fresh herbs (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic, onion, and ginger; sauté until fragrant.
2. Add pork ribs, star anise, cloves, and cinnamon stick. Cook for 5 minutes.
3. Add fermented bean paste, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour
Kaya Toast with Soft-Boiled Eggs
A classic Singaporean breakfast combo that’s simple yet satisfying.
Ingredients:
• 2 slices of toasted bread (white or whole wheat)
• 1/4 cup kaya spread (coconut egg jam)
• 2 soft-boiled eggs
• Salt and pepper to taste
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of kaya spread on each slice of toast.
3. Soft-boil the eggs by placing them in a pot of simmering water for 6-7 minutes.
4. Remove the eggs from the water and run under cold water to stop cooking.
5. Cut the eggs in half lengthwise.
6. Place the soft-boiled eggs on top of the kaya toast.
7. Season with salt and pepper as desired.
Cooking Time: 10-12 minutes
Enjoy your delicious Kaya Toast with Soft-Boiled Eggs!
Nyonya Acar Spicy Pickled Vegetables
A classic Nyonya recipe that adds a burst of flavor to any meal, these spicy pickled vegetables are a staple in many Southeast Asian cuisines. With its tangy and slightly sweet flavors, this condiment is perfect for accompanying grilled meats, noodles, or as a side dish.
Ingredients:
– 1 cup mixed vegetables (cucumbers, carrots, bell peppers, cauliflower)
– 1/2 cup vinegar
– 1/4 cup sugar
– 2 tablespoons salt
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1-2 Thai chilies, seeded and chopped (depending on desired spiciness)
– 1/4 teaspoon turmeric powder
Instructions:
1. Slice the mixed vegetables into thin strips.
2. In a large bowl, combine vinegar, sugar, salt, vegetable oil, garlic, onion, Thai chilies, and turmeric powder. Mix well.
3. Add the sliced vegetables to the marinade and stir until they are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
5. Serve chilled.
Cooking Time: 24 hours (or up to 3 days)
Ikan Bakar Grilled Fish with Sambal
This classic Southeast Asian dish is a staple in many Indonesian and Malaysian households. With the combination of flavorful fish, spicy sambal, and crunchy vegetables, Ikan Bakar Grilled Fish with Sambal is a must-try for any food lover.
Ingredients:
– 4 pieces of firm white fish (such as tilapia or catfish), scaled and gutted
– 1/2 cup coconut milk
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon coriander powder
– Salt and pepper to taste
– Sambal recipe (see below)
– Fresh vegetables (such as cucumbers, carrots, and lettuce) for serving
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together coconut milk, vegetable oil, garlic, ginger, coriander powder, salt, and pepper. Add the fish and marinate for at least 30 minutes.
3. Remove fish from marinade and brush with additional oil if needed. Grill for 4-5 minutes per side or until cooked through.
4. Serve grilled fish with Sambal (recipe below) and fresh vegetables.
Sambal Recipe:
– 2 cups chili peppers, seeded and chopped
– 1/4 cup vinegar
– 1/4 cup water
– Salt to taste
Combine all ingredients in a blender or food processor and blend until smooth. Adjust seasoning as needed.
Curry Puff Flaky Pastry with Spiced Filling
Experience the flaky goodness of curry puffs filled with a delightful blend of spices and aromatic flavors.
Ingredients:
For the pastry:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 teaspoon salt
– 1/4 cup ice-cold water
For the filling:
– 1/2 cup curry powder
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated fresh ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Add butter and use a pastry blender or fingers to work into a crumbly mixture.
3. Gradually add ice-cold water, stirring until a dough forms.
4. Roll out the dough to a thickness of about 1/8 inch (3 mm). Cut into desired shapes.
5. In a small bowl, mix together curry powder, cilantro, ginger, cumin, paprika, and salt.
6. Place a spoonful of the filling mixture onto one half of each pastry shape, leaving a 1/2-inch border around the edges.
7. Fold the other half over the filling to form a triangle or square shape. Press edges together to seal.
8. Brush tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Pisang Goreng Crispy Fried Bananas
Pisang goreng, which translates to “fried bananas” in Malay, is a popular snack in Southeast Asia. This crispy fried banana fritter is easy to make and perfect for satisfying your sweet tooth.
Ingredients:
– 2-3 ripe bananas
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup granulated sugar
– 1/2 cup water
– Vegetable oil for frying
– Powdered sugar for dusting (optional)
Instructions:
1. Peel the bananas and slice them into 1-inch pieces.
2. In a bowl, mix together flour, salt, baking powder, and sugar.
3. Add water to the dry ingredients and mix until a thick batter forms.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat.
5. Dip each banana piece into the batter, coating evenly.
6. Fry the battered bananas for 2-3 minutes on each side, or until golden brown.
7. Drain excess oil on paper towels and dust with powdered sugar (if desired).
8. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Mee Goreng Spicy Fried Noodles
Get ready to spice up your meal with this classic Malaysian dish, Mee Goreng! This recipe is a simplified version of the popular street food, packed with flavor and texture.
Ingredients:
– 200g thin rice noodles (mee goreng)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. bean sprouts, cabbage, carrots)
– 1/4 cup soy sauce
– 2 teaspoons oyster sauce (optional)
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened.
3. Add mixed vegetables; cook until tender.
4. Add cooked noodles, soy sauce, oyster sauce (if using), and chili flakes. Stir-fry for 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions.
Cooking Time: 15-20 minutes
Apam Balik Peanut-Stuffed Pancake
Apam balik, a popular Malaysian snack, gets a creamy twist with this peanut-stuffed pancake recipe. Crispy on the outside and fluffy on the inside, these pancakes are filled with a savory peanut filling that will satisfy your cravings.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– Peanut butter filling (see below)
– Vegetable oil for frying
Peanut Butter Filling:
– 2 tablespoons peanut butter
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 1/4 cup chopped peanuts
Instructions:
1. Whisk together flour, sugar, and salt.
2. Add milk and egg; mix until smooth batter forms.
3. Heat a non-stick pan or wok with 1-2 inches of vegetable oil over medium heat.
4. Pour in about 1/4 cup of batter; cook for 2 minutes.
5. Place 1 tablespoon of peanut butter filling in the center of the pancake.
6. Fold the pancake into a triangle or square shape to enclose the filling.
7. Cook for another minute, then flip and cook for an additional 30 seconds.
8. Repeat with remaining batter and filling.
Cooking Time: About 15-20 minutes per batch, depending on the number of pancakes.
Otak-Otak Spicy Fish Cake in Banana Leaf
Experience the bold flavors of Southeast Asia with this spicy fish cake recipe, wrapped in a fragrant banana leaf for added aroma and charm. This dish is perfect for a quick and delicious snack or appetizer.
Ingredients:
– 1 can of sardines in oil, drained
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated coconut
– 2 cloves garlic, minced
– 1 tablespoon chili flakes
– Salt and pepper to taste
– 1 ripe banana leaf
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sardines, panko breadcrumbs, cilantro, coconut, garlic, and chili flakes.
3. Divide the mixture into 4 equal portions and shape each portion into a small oval.
4. Place a banana leaf on a flat surface and place a fish cake in the center of the leaf.
5. Fold the leaf over the fish cake, tucking the edges underneath to form a neat package.
6. Repeat with remaining ingredients and serve immediately.
Cooking Time: 15-20 minutes
Kuih Lapis Steamed Layered Cake
A classic Malaysian dessert, Kuih Lapis is a layered cake made with glutinous rice flour and coconut milk. This recipe yields a deliciously moist and flavorful cake that’s perfect for special occasions or everyday treats.
Ingredients:
– 2 cups glutinous rice flour
– 1 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 1/4 cup water
– 1/2 teaspoon salt
– Vegetable oil for greasing
Instructions:
1. Preheat steamer to high heat.
2. In a large mixing bowl, combine glutinous rice flour, sugar, and salt. Mix well.
3. Add coconut milk and water, stirring until a dough forms.
4. Knead the dough for 5 minutes until smooth.
5. Divide the dough into 4 equal portions.
6. Grease each portion with vegetable oil and shape into small cylinders.
7. Steam the cakes in batches for 15-20 minutes or until cooked through.
8. Allow the cakes to cool, then assemble the layers by stacking and pressing gently.
Cooking Time: 60-75 minutes (including cooling time)
Enjoy your delicious Kuih Lapis Steamed Layered Cake!
Popiah Fresh Spring Rolls with Peanut Sauce
Experience the vibrant flavors of Southeast Asia with this refreshing recipe for Popiah fresh spring rolls served with a creamy peanut sauce.
Ingredients:
For the spring rolls:
– 1 package of popiah wrappers (usually found in the Asian food section)
– 1/2 cup shredded carrots
– 1/2 cup shredded cabbage
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the peanut sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 1/4 cup water
– 2 tablespoons honey
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a popiah wrapper in the water for about 30 seconds, or until it becomes pliable.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange about 1/4 cup of shredded carrots, cabbage, cilantro, and scallions along the center of the wrapper.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with remaining wrappers and filling ingredients.
7. Serve spring rolls with peanut sauce for dipping.
Cooking Time: 15 minutes (plus wrapping time)
Teh Tarik Pulled Milk Tea
A classic Malaysian favorite, Teh Tarik is a creamy and sweet black tea drink that’s easy to make at home.
Ingredients:
– 2 cups water
– 4 black tea bags (strong brew)
– 1 cup milk (whole or skim)
– 2 tablespoons sugar (or to taste)
– Ice cubes
Instructions:
1. Bring the water to a boil and add the tea bags. Let it steep for 3-5 minutes, or until the tea reaches your desired strength.
2. Remove the tea bags and set aside.
3. In a separate pot, warm the milk over medium heat.
4. Add sugar to taste and stir until dissolved.
5. Pour the warmed milk into a large cup with the brewed tea.
6. Use a spoon to “pull” the tea by moving it in a circular motion, creating a creamy layer on top (about 1-2 minutes).
7. Serve hot or over ice.
Cooking Time: 10-12 minutes
Summary
Discover the bold flavors and aromas of Malaysian cuisine with these 20 authentic recipes. From comforting dishes like Hainanese Chicken Rice and Bak Kut Teh Herbal Pork Rib Soup, to spicy curries like Rendang Spicy Beef Curry and Char Kway Teow Stir-Fried Noodles, there’s something for every taste bud. Sweet treats like Cendol Sweet Coconut Dessert with Pandan Jelly and Pisang Goreng Crispy Fried Bananas add a delightful touch. Whether you’re looking to try new flavors or revisit old favorites, these recipes are sure to transport your taste buds to the vibrant streets of Malaysia.