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Unique Taste of Malaysia

Malaysian food is a mix of foods from neighboring countries in Southeast Asia like India and China, as well as influences from further away like the Middle East and Europe. This variety comes from Malaysia's long history of trade and cultural exchange. Over time, these outside influences mixed with local ingredients to create Malaysia's unique cuisine.

Roti Canai
Roti Canai
The beloved Malaysian roti bread has been crowned the world's best bread in 2023 by TasteAtlas, a respected international food guide.

Roti canai was introduced by Indian migrants during colonial times, it's now a Malaysian essential. It is an all-day champion! For breakfast, a quick lunch on-the-go, a tasty afternoon snack, or even a light dinner or supper.

You can have it in many ways. From savory options with curries and meat to delightful sweet versions filled with bananas.
Nasi Lemak
Nasi Lemak
Nasi lemak is Malaysia's favourite national dish of Malay origin. It's rice cooked with coconut milk and pandan leaves for a fragrant flavour. Traditionally, it's wrapped in a banana leaf for takeout.

Nasi lemak is usually served with a spicy sauce called sambal, cucumber slices, fried anchovies, peanuts, and a hard-boiled or fried egg. It can also be a bigger meal with fried chicken, rendang, or sambal cuttlefish added on.
Char kway teow
Char kway teow
Char kway teow is a stir-fried noodle dish popular in Malaysia of Chinese origin. Made with wide flat rice noodles, it's packed with flavour from ingredients like garlic, soy sauce, chili paste, shrimp, cockles, and vegetables. Originally a quick and easy meal for Chinese workers in the Malaysia, it's now a beloved dish enjoyed by many, especially in Malaysia.
Curry mee
Curry mee
Curry mee is a spicy noodle soup from Southeast Asia with a rich history combining Chinese and Southeast Asian culinary heritage and flavours.. It comes in many variations, with broths that can be light and refreshing or thick and creamy. No matter the style, the coconut milk broth adds a touch of sweetness to balance the fiery kick of chili and spices, making it a delicious and flavourful meal.
Satay
Satay
Satay is like Malaysia's national barbecue on a stick! It's a popular food for visitors who want a real Malaysian taste. The meat, usually chicken but sometimes beef or even seafood, is marinated in spices and herbs like lemongrass and palm sugar. Then it gets cooked over hot coals to give it a smoky flavour. The best part is the peanut sauce - creamy, peanut-y, and a little sweet - perfect for dipping the satay.
Nasi kerabu
Nasi kerabu
Nasi kerabu is a colorful rice dish from Malaysia. It's like a blue cousin of nasi ulam, another Malaysian rice salad. The blue color comes from a flower called butterfly-pea, a natural food coloring. They use white rice sometimes too, or even rice cooked with turmeric for a yellow color.

Nasi kerabu is a party on a plate! You get the blue rice with all sorts of yummy stuff like dried fish or fried chicken, crackers, pickled vegetables, and other salads. Sometimes they even add stuffed peppers or fried chips.  This dish is super popular on the east coast of Malaysia, especially in Kelantan and Terengganu. But you can find it all over Malaysia now, and even in southern Thailand where they call it khao yam.
Sarawak Laksa
Sarawak Laksa
Sarawak Laksa is a unique noodle soup from the state of Sarawak in Malaysia. It's different from other laksas because it uses a shrimp and chicken broth instead of fish broth. This broth is flavored with a spicy paste called sambal belacan, coconut milk, tamarind, and aromatics like garlic, galangal, and lemongrass.

A bowl of Sarawak Laksa is a delicious combination of textures and flavors. The springy noodles soak up the rich and slightly sweet broth. You'll find toppings like shredded chicken, prawns, fried egg, and fresh herbs for an extra burst of taste. Some vendors might add bean sprouts or tofu for an extra twist, but the core ingredients are what make this dish special.
Kaya Toast
Kaya Toast
Kaya toast: Malaysia's breakfast champion! This simple yet satisfying dish features two slices of toast toasted to perfection, slathered with creamy kaya (coconut jam), and a pat of butter. It's a classic combo often enjoyed with a cup of strong coffee and soft-boiled eggs for a delicious and energizing start to your day.
Apam balik
Apam balik
Apam balik - the Malaysian pancake party in your mouth! Imagine a fluffy pancake with crispy edges, like a cross between a crumpet and a turnover. This crowd-pleaser is made from a simple batter and cooked on a griddle. But the real magic happens in the middle. Get ready for a burst of flavor with classic fillings like sugar, peanuts, creamed corn, and even grated coconut!

Apam balik is a favorite across cultures in Malaysia, with variations enjoyed by Malay, Chinese, and Peranakan communities. It might have different names, but the deliciousness is always the same!
Malaysian Kuih-muih
Malaysian Kuih-muih
Don't leave Malaysia without a kuih adventure. These bite-sized treats are a delightful explosion of flavor and texture. Imagine a rainbow of soft, chewy, and sometimes pudding-like snacks, each a unique combination of simple ingredients.

The delightful flavours starts with the sweetness of grated coconut and rich coconut cream, thick or thin depending on the kuih. Pandan leaves, fragrant like springtime, add a touch of floral magic. And to top it all off, gula melaka, a palm sugar with a deep caramel note, brings a touch of sophistication.
But the real fun is in the textures! Rice flour forms the base for many kuih, while glutinous rice flour and glutinous rice add a delightful chew. Tapioca flour joins the party, making things bouncy and soft. Secret weapons like tapioca flour and mung bean flour bind everything together and add a subtle nutty flavor.

Unlike Western pastries, kuih-muih traditionally skip the wheat flour, making them a great choice for those with gluten sensitivities. So, skip the fancy desserts and dive into the world of kuih-muih. It's a delicious adventure your taste buds won't forget!
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