Curry laksa is one of the best-known Malaysian laksas, at least to someone from outside Malaysia! The origin of the name laksa is unclear, although it’s thought to be derived from the Hindi or Persian “lakhska,” referring to the type of vermicelli. Others speculate the name comes from the Sanskrit word “laksha,” meaning “many”, a…
A steaming bowl of noodle soup is true comfort food to some people. But one Malaysian twist on the theme, Penang Koay Teow Th’ng, may be more challenging than comforting to the uninitiated! Penang has a bounty of Nyonya hawker food stalls, preparing to order a colourful menu of Chinese-Malay dishes, and th’ng is one…
Roti canai is Malaysia’s unofficial national bread! The flaky, buttery treat was brought to this country by Indian-Muslim immigrants, yet now bears no resemblance to breads of its original homeland. “Roti” is the Hindi word for bread, while “canai” is a Malay word meaning to knead or to stretch. Like Indian roti, it’s an unleavened…
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…
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…
