Malaysian recipes are quite simple but it takes effort to make like anything else especially if you're not familiar with. You have got to start somewhere. Ingredients are not difficult to get in Malaysia (of course!) though in western countries you may have to look for special shops or sometimes at markets.
What is your favorite food in Malaysia?
Malaysia is a food paradise. Not surprising if you look at the population of Malays, Chinese and Indians who all contribute to the unique Malaysian cuisine. But what did you enjoy the most in the Malaysian cuisine?
Was it the special Malay redang? Or a Chinese noodle soup? Did you rave about the tosais or roti canai? Please tell other travelers so they can benefit from your experience:
Since we have 3 major races living here in peace and harmony, everyone here eats each other's food. That makes the variety of food in Malaysia very wide. If you're planning to come to Malaysia and want to try eating the food before coming, here is your good resource of recipes. We will extend the list of recipes. So, be sure you come back to get more Malaysian recipes.
There are few places in the world where people are so crazy about food as in Penang. Penangians are food crazy which results in an excellent cuisine unimaginable for those who have never been in Penang.
Koh Tze Yin wrote a book full of anecdotes, stories and ... recipes about the Penang cuisine. Here are more details
In the first year of the Pulau Pangkor Newsletter, I have gathered some great Malaysian recipes. At the time they were only available for the Pulau Pangkor Newsletter readers. However, they are now available for everyone who enjoys a great meal. Click here for the free e-book.
One of the easier to make Malaysian recipes is Nasi Lemak, together with Roti Canai, the National dish of Malaysia.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
Sambal Ikan Bilis:
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chilies. Slice the bombay onion into rings. Heat 2 table spoons oil in a pan and fry the ground ingredients until fragrant.
Add in the onion rings. Add tamarind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.
Beef Rendang (Beef Chunks cooked in coconut milk)
Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.
Prepare steamer and steam rice for 20-25 minutes, or until half-cooked.
Take rice off the steamer and stir in the thin coconut milk, followed by the halba, ginger, shallots and garlic. Set aside, covered, for 2-3 hours.
Reheat steamer. Mix thick coconut milk with the sugar and salt, and stir this through the rice. Steam until rice is well cooked. Serve warm with Gulai Ikan Tongkol, Fish Sambal and Spicy Eggs.
More like a sambal, the thick gravy is sweet, sourish and spicy. It is very appetizing and takes off the heavy edge from the nasi dagang.
Blend, or pound the ground ingredients to a paste.
Heat oil in a wok and sauté the ground ingredients until fragrant.
Add the chili boh. Fry until aromatic before adding the eggs, vinegar and tomato ketchup. Season to taste with sugar and salt.
Enjoy your Malaysian recipes cooking!
Ingredients: For the chicken:
For the rice:
Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.
Hang the chicken up to air. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside.
For the rice: Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.
To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. Garnish with cucumber slices, spring onion curls and coriander leaves.
For the chilli sauce: Combine all the sauce ingredients together, mix well and add a tablespoon of chicken stock oil skimmed from the stock or soup.
Special Stir Fry Noodles
Remove and run noodles through tap water again. Strain. Deep-fry salt fish till crispy. Pound the salt fish and set aside.
Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, bean sprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.
Dish out and garnish with pounded salt fish, red chili curls and chopped spring onions.
I love Indian food, and fortunately in Malaysia there's plenty. Apart of the recipes mentioned below, you can get more Indian Malaysian recipes here
Divide dough into 10 pieces. Roll into balls and rub oil or margarine lightly over each ball. Keep the balls in a container and leave aside.
Grease a marble slab. Press and flatten the balls of dough with your palm on the slab. Use your fingers to make each ball very thin.
Twirl the flattened dough until it becomes thin. Fold the sides to the centre. Flatten the dough again.
Place on a hot griddle and cook slowly over a low heat. Turn over dough and spread more oil when needed to brown both sides of the roti.
Heat oil in a wok and fry cumin and mustard seeds until they start to pop. Add garlic, ginger paste and turmeric powder and fry until fragrant.
Add tomatoes and the rest of the ingredients and bring to a boil until it has a glazed appearance.
Remove from fire and add in vinegar and raisins.
p/s: The best tomato chutney we had was at the Tiger Rock. Mohan's wife made really good one. Yummy...
Chick Curry in a Hurry
Ground spices (B)
Dish out and set aside. With the remaining oil fry onions, lemon grass and curry leaves for 1–2 minutes. Add ground spices (B) and fry until fragrant and oil rises.
Add the pre-fried chicken and cook over a low heat, stirring occasionally to prevent the chicken from getting burnt.
Cook until chicken is tender. Add seasoning to taste.
Dish out and serve with hot plain rice, bread, chapatti or roti jala.
Looking for books about Malaysian food? Check out our bookshelf. You might find something interesting there.