Nasi lemak, roti canai, kaya, banana leaf rice, rendang–Malaysia’s food is a unique mouthwatering blend of the cuisines of India and China, with traces from Indonesia, Thailand, the Philippines, and more.
Malaysia is a destination known for the amazingly rich diversity of its natural landscapes. From the 130-million-year-old rainforest of Taman Negara National Park, where tigers and elephants roam freely, to the unique limestone landscapes of the UNESCO World Heritage Site Gunung Mulu National Park, home to intricate cave systems, rare bat species, to the lush mangroves and pristine beaches of Penang National Park, to Kinabalu Park, where Mount Kinabalu, one of Southeast Asia's highest peaks, towers over a landscape rich with rare orchids and exotic wildlife, the country teems with opportunities to experience the wonderful abundance of nature.
After your outdoor adventures through the incredible variety of landscapes and ecosystems the country offers, you’ll likely want a bite to eat. Now you’re about to experience another kind of wonderful variety: Malaysia’s delicious multicultural cuisine, the result of centuries of intermingling of the many cultures that have inhabited Malaysia, whether because of migration or colonization by foreign powers. As a result, Malay cooking is a complex melange of traditions from Malay, Chinese, Indian, Indonesian, Filipino people as well as indigenous Malaysian people such as Borneans and Orang Asli. The cooking also bears traces of Arab, Thai, Portuguese, Dutch, and British cuisines.
Aerial view of the 130-million-year-old forest of Taman Negara in Malaysia.
Each of these groups arrived with their own food culture and adapted it to the local practice and ingredients. Malaysians of Chinese descent have revamped the Indian curry to suit their taste. Chinese noodles crossed with Indian and Malay tastes to become Malay fried noodles and Indian fried noodles. Over hundreds of years and successive waves of immigration, the centuries of cultural exchange have created a vibrant and unique food scene where every bite tells a story of the country’s history and traditions. Whether in a restaurant or one of the many food markets, you’ll find flavors and influences from all over Asia in Malaysian food.
Malay cuisine, characterized by its core ingredients such as coconut milk, chili, turmeric, and lemongrass, still forms the backbone of Malaysian cooking. But Chinese techniques like stir-frying and steaming, and ingredients such as soy sauce, ginger, and garlic, have had a significant influence on Malaysian cuisine. And Indian influence is evident in many Malaysian spices and curry powders, as well as in the variety of delicious Indian breads that have been adopted there.
With a blend of the flavors and techniques from several of the world’s most esteemed culinary traditions, it’s not surprising the resulting hybrid cuisine is superb. But, at least for U.S. travelers, Malaysian food flies under the radar compared to the other wildly popular cuisines of Asia like Japanese and Thai. So here’s a guide to some of the most common Malay dishes that you must taste while you're pondering the concept of 130 million-year-old forests.
Nasi Lemak: Nasi lemak is considered Malaysia's national dish and a symbol of the country’s multicultural identity. It consists of rice steamed with coconut milk and pandan leaves, served with sambal (a spicy chili paste), fried anchovies, boiled egg, peanuts, and cucumber. You’ll find it everywhere from street markets to fine restaurants.
Roti canai is one of the many versions of Indian roti that have become widely loved in Malaysia.
Char Kuey Teow: A popular Chinese-Malaysian hybrid, this ubiquitous street food is made of flat rice noodles stir-fried with shrimp, egg, bean sprouts, and chives. In the traditional Chinese version, the noodles are fried until slightly charred, infusing the flavors of the seasonings into the dish using high heat.
Hainanese Chicken Rice: This is a prime example of Chinese cooking methods meeting Malaysian ingredients to delicious effect. Chicken, often poached but sometimes steamed or roasted, is served with fragrant rice that’s been cooked in broth and seasoned with garlic, ginger, pandan leaves, and other aromatics. Garlic chili sauce, soy sauce, and sometimes ginger paste are common finishing condiments.
Roti Canai: a descendant of Indian roti that was brought to Malaysia by Indian laborers, this dish has become a staple in the Malaysian food scene, loved by people of all backgrounds. It’s a flaky, buttery flatbread often served with dal curry but can also be paired with a variety of other Malaysian dishes, such as spicy sambal or beef rendang. There are many variations, like roti jala, roti john, and roti tissue.
Banana Leaf Rice: A traditional south Indian dish that is now widely popular in Malaysia, it consists of rice served on a banana leaf with various vegetarian and non-vegetarian curries, pickles, and papadum.
Penang Assam laksa, thick rice noodles steeped in a sour and spicy broth made from sardines, chilis, and lime juice.
Kaya Toast: Simple and simply delicious, this is toasted bread spread with kaya, a sweet and creamy coconut jam, and sometimes an additional slab of butter. Some restaurants toast it on an open charcoal flame, imbuing it with a rich aroma and crispness.
Laksa: This flavorful noodle soup comes in different regional forms, each reflecting a different blend of Malay, Chinese, and Indian flavors. Penang Assam Laksa is a sour fish broth made with tamarind, flaked mackerel, and rice noodles, garnished with mint, cucumber, and chili. In contrast, Curry Laksa is a rich and creamy coconut-based curry broth filled with noodles, tofu, chicken, and shrimp.
Rendang: This slow-cooked beef curry, originally from Indonesia, is known for its deep, complex flavors, achieved by simmering tender cuts of beef in a fragrant blend of coconut milk, lemongrass, garlic, turmeric, ginger, and a variety of spices for several hours. Rendang is often served during festive occasions and celebrations, symbolizing the warmth and hospitality of Malaysian culture.
To truly experience the culinary variety of Malaysia, a visit to one of its iconic street food markets is a must. Places like Jalan Alor in Kuala Lumpur are famous for their vibrant atmosphere and wide range of fusion dishes, from Char Kuey Teow to satay and everything in between. And of course, there are many restaurants at every price point that will help get you started on your Malaysian food journey. Bon appetit!
Are you ready to experience the bio and culinary diversity that characterizes Malaysia? We are ready to take you there. Check out this itinerary to get a sense of what we offer and then let us know how we can help you make it a reality.
Now's the Time...for Iceland
It's always a good time for Iceland, but if you want to catch the Northern Lights, you've got to make your plans now. Mother Nature waits for no one--and Iceland is one of the most popular travel destinations on earth. Contact us now to plan your trip.
