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Malaysia Travel Guide


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Malaysian Cuisine

Don't miss the local delicacies when you visit Malaysia, you would really be losing out. Just look, with our multi-cultural social mix, you certainly can expect somewhat of a unique and endless blend of cuisine.


Primarily consisting of Malay, Chinese and Indian food, it also has its hybrids derived from cross cultural influences such as Mamak (Indian-Muslim) and Nyonya (the Malay-Chinese mix). A dish with the same name also exists in different location but that doesn’t mean it’s the same as its of a different flavor and the 'Chinese Rojak’ is quite different from the 'Indian Rojak’. Nevertheless the main staple of diet shared by all Malaysians is  rice, which is steamed and eaten with a variety of dishes.

Hawker stalls are a favourite haunt for Malaysians from all walks of life. All over Malaysia you can find them along the roadside or hawker centers in the marketplace and even in the shopping malls, Roadside stall are usually open until midnight and is a great place for a meet and a chat. There are also the usual complement of coffee shops, restaurants in different settings and also in the five star hotels.

Malay Cuisine

The dishes have their distinctive spicy flavor, Chilli, lemon grass, Pandan (screwpine) leaves, daun kesum (polygonum or laksa leaf), kunyit (tumerc), bunga kantan (wild ginger buds) are some of the spices used.

Nasi Lemak ~ Popularly eaten for breakfast among the locals, this dish consists of rice cooked with coconut milk served with sambal ikan billis (fried anchovies in hot chilli paste), slices of boiled egg and cucumber, larger portions can include curry chicken, beef or squid

Satay ~ Marinated beef or chicken pieces in skewers are barbecued over charcoal and eaten after dipping into a sweet and spicy peanut sauce. It can also be served with ketupat (rice cubes wrapped in palm leaves) and cucumber.

Nasi Dagang ~ This glutinous rice dish steamed with coconut milk comes with dishes of tuna fish curry and a vegetable pickle.

Laksa Johor ~ Rice noodles in fish curry soup.

Roti Jala ~ these ‘lacy pancakes’ are made from flour, eggs, a pinch of tumeric and a bit of butter served with any curry based dish.

Rendang ~ A meat dish cooked with coconut milk, chillies, onions, cinnamon, cloves, coriander and nutmeg. Eaten with ketupat or lemang (glutinous rice cubes in coconut milk.


Ice Kacang ~ A colourful concoction of jelly cubes, red beans, creamed corn and peanuts topped with shaved ice, rose strup and evaporated milk.

Others ~ Seri Kaya, Ondeh ondeh, Goreng Pisang.

Chinese Cuisine

The variety of local Chinese food stems from the different parts of China from which the early immigrants originated.  There a re a number of restaurants in most major cities that serves a delectable choice of cuisine such as in the eight or nine course meal that features exotic dishes of Shark’s Fin Soup’, Monk Jumps over the Wall’ and Peking Duck’. Outlined below are some of the one- person dishes that can be obtained.

Hainanese Chicken Rice ~ Rice cooked in chicken stock and topped with steamed or roasted chicken.

Wantan Mee ~ Soup noodles with prawn or pork dumplings and thin slices of roast pork or minced chicken.

Assam Laksa ~ A special from Penang consisting of thick rice noodles in a spicy and sour fish-based soup with pineapple, cucumber and onions. 

A sweet, thick prawn paste may be added for extra flavor.

Char Kuey Teow ~ Stir fried flat rice noodles with prawns, cockles, egg and bean sprouts

Dim Sum ~ Delicate morsels of specialties with over 30 varieties served in round bamboo baskets. Includes steamed prawn dumplings, 

Char Siew Pau (steamed bun with sweet roast pork filling) chicken feet in collagen, radish cake and egg custard tart.


Mooncakes ~ Available during 

the Mooncake Festival’ in September, with bean paste, lotus paste or lotus seed fillings, each with egg yolk if desired.

Others ~ Almond Jelly with Fruits, Shanghai Pancakes with Red Bean Paste.


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