Part of the joy of visiting a tropical country is exploring exotic fruits you’ve never encountered. In Malaysia, ambarella should be high on your must-try list. It’s known as buah kedondong in Malay and shortened to “ambra” in Penang. Some refer to it as the golden apple (its colour when ripe), June plum or Indian…
Nasi lemak means “fatty rice” in Malay – a reference to cooking the rice in coconut milk and pandan leaves. The rich flavour and fragrant aroma warm the hearts of all Malaysians! The dish is authentically Malay, originating in the Indigenous west coast seaside communities in the 19th century. There, coconuts were plentiful, and dried…
A traditional Peranakan recipe, putu bambu is a rice flour-based cake with shredded coconut, sugar and a hint of pandan. This delicious treat is often eaten as an afternoon snack or dessert and can be found in markets, food stalls and restaurants across Malaysia. Originating in the Chinese community in Penang during the 19th century,…
Petaling Street and the surroundings of inner Kuala Lumpur are home to this noodle dish. The name KL Hokkien mee gives away its origin, as most Hokkien immigrants in Malaysia come from the Fujian region of China. If you’re in Penang, Singapore or Kuala Lumpur, this is a go-to lunchtime meal. It follows a simple…
If you’ve researched Malaysia, chances are you’ve heard of Laksa Nyonya. This noodle soup dish is a must-try for all visiting foodies. It’s a true blend of Chinese and Malay cuisine, creating something new and unique. The Peranakan people, descendants of the first wave of Chinese immigrants to Malaysia, have introduced many of their traditional…
Nasi Briyani is a rice-based dish prepared with spices. Nasi means rice in Malaysian, and the dish is usually made with basmati rice accompanied by a type of meat, with eggs and vegetables. Its aromatic flavours and rich taste make it an extremely popular meal. Its origins lie in Iranian/Persian cuisine: the name “briyani” is…
Masak Lemak Daging Salai, or smoked beef in a spicy coconut curry, is loved everywhere in Malaysia, and is a staple in its state of origin, Negeri Sembilan. The charred meat slices take on a full-bodied flavour from a long period of smoking in an offset smoker, rather than a direct-heat smoker. This technique was…
Have you ever heard of pasembur? It’s sometimes called Malay rojak, Indian rojak, rojak mamak (meaning Malay-Indian), or even Penang rojak – a dish with many names but one common trait: deliciousness! Rojak means “mixed” in Malay, and this salad dish is certainly an eclectic mixture: raw cucumber and turnip, blanched bean sprouts, boiled potatoes…
The Malay Peninsula is known for its beaches, so it makes sense that seafood features in Malaysia’s menus. A must-try seafood dish is Mee Sotong Mamak, a Penang-style noodle dish that’s a favourite with locals and tourists alike. Mee sotong mamak is based on thick yellow noodles (mee), drenched with chilli paste gravy and mixed…
Blue rice! Surely that’s the stuff of children’s storybooks? Not in Malaysia! Nasi kerabu is rice dyed blue with butterfly pea flowers (bunga telang), which are used as a natural food colouring in sweet and savoury dishes. Nasi kerabu means “rice with salad” in Malay, referring not to the unusual, pale-blue rice but the pairing…
