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…
Eating Banana Leaf Curry in Malaysia is a unique experience that’s worth the trip! Picture this: a banana leaf, at least 30cm long, is placed before you, as a placemat would be – but that’s your plate! A server carrying multiple bowls with little spoons will scoop various foods onto the leaf – you will…
Ikan Bakar requires little explanation: in Malay, “ikan” means fish and “bakar” means to grill. Yet there’s more to it than throwing a fish onto a barbecue! There are ikan bakar stalls throughout the Malaysian archipelago, each with its own seafood specialties and signature marinades. The customer has their choice of fish marinated in a…
Do you enjoy a good laksa? Then travel to the coastal town of Terengganu in North-Eastern Malaysia, where the unique local laksa comes in two colours: red and white! Unlike other Malaysian laksas, Laksa Terengganu Kuah Merah is a noodle dish with gravy-like sauce rather than a broth. “Kuah merah” means “red gravy.” Like its…
When a dish has a popular abbreviation, that’s a sure sign it is beloved by locals! ICT, aka Ikan Celup Tepung, is a deep-fried fish treat that the people of Terengganu queue for – and visitors should follow their lead. World travellers may recognise the method of ICT as reminiscent of British or Australian fish…
If you know a little about Indian food, the sight of roti jala may puzzle you. Surely these lacy pancakes are Indian string hoppers? These delicate snacks are believed to have come to Malaysia via Indian immigrants, yet centuries of tweaking and adapting have made roti jala definitively Malaysian. The name translates as “net bread,”…
Any foodie knows that a bowl of steamed rice is simply a support act to a meal. Yet transform that rice into compressed logs and you have lontong – not just a tasty dish but a food culture. The origins of lontong are claimed by both Malaysia and Indonesia, though the cooks of Penang and…
Assam prawns, or tamarind fried prawns, is one of the simplest dishes to make in the vast Malaysian menu. Yet fans of this sweet-and-sour seafood dish declare it the country’s best! Known as “assam hae” in Hokkien, this Nyonya dish draws from both Chinese and Malay influences. It was created by descendants of early Chinese…
Imagine a snack that’s savoury and sweet, crunchy and chewy, made from fish and flour… Thanks to the fishers of Terengganu, such a thing exists: it’s called keropok lekor, and it’s one of the most popular snacks in Malaysia. Terengganu is the base of Malaysia’s South China Sea fishing industry, and it’s said local villagers…
