Muah chee is the Chinese equivalent of the Japanese “mochi.” With its roots in southern China’s culinary traditions, it has become Malaysia’s go-to street snack and a sweet treat children love. Think of muah chee as an inside-out mochi and you’ll get the idea. Sticky rice flour (glutinous rice) is turned into a dough with…
Beef noodle stalls, stands or shops are not common in Malaysia, but what you do find, particularly in Kuala Lumpur’s Chinatown, are popular with both locals and tourists. The dish is comparable with other beef noodle dishes from Southeast and East Asia, with similarities to Vietnamese pho, Lanzhou beef noodles, and Taiwanese beef noodles. Hakka…
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…
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…
