Malaysian Cuisine

A staple food in Malaysia is rice. The rice used is either locally grown or fragrant rice from Thailand. When preparing biryani dishes Indian basmati rice is used. Lately Japanese short grain rice has also been used. Nasi Lemak (literally means "fatty rice") is a popular dish where rice is soaked in coconut milk then steamed and served with fried anchovies, peanuts, sliced cucumber, hard-boiled eggs and sambal which is a spicy chili paste. To give the rice more fragrance, ginger and sometimes herbs like lemon grass may be added.

Nasi Lemak is often referred to as the national dish of Malaysia. This dish may also be served with a spicy meat stew - rendang. Rendang is usually made with beef but occasionally chicken, mutton, water buffalo, duck or jackfruit (a tree species in the mulberry family. Its fruit is the largest tree-borne fruit in the world. Its flavor is similar to a tart banana) or cassava (also called yuca or manioc and has an edible starchy tuberous root) may be used. The dish is slow cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) until all the liquid is absorbed. The meat then has soaked up all the spices and is tender. Spices used are ginger, galangal (blue ginger), turmeric leaf, lemon grass and chilies. There is also a dish called Nasi Dagang. It is a Malaysian and Southern Thai dish that consists of rice steamed in coconut milk served with added ingredients such as fish curry, fried shaved coconut, hard-boiled eggs and vegetable pickles. The name means "Trading Rice" and it is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia such as Terengganu and Kelantan.

Another popular food is noodles such as Bee Hoon (rice vermicelli), Kway Teow (which are soft, fluffy flat rice noodles), Mee (yellow noodles), Mee Suah (very fine wheat vermicelli), Yee Meen (pre-fried noodles) and Langka (transparent noodles made from green beans).

Usually with breakfast Malaysians eat Indian style bread such as roti canai (a flat bread made of fat, egg, flour and water), thosai, idli (a savory cake) and puri (unleavened bread made with flour and salt, rolled out in a small circle and deep-fried).

Malaysians get their chickens from local farms and they are a cheap source of meat, chickens are purchased frozen. There is a special type of chicken recipe which is called ayam kampung (village chicken). The chickens used in this recipe are known as free-range chickens because they are not caged but allowed to roam freely. Prepared usually steamed or in a soup. A form of grilling meat is known as satay for which chicken or beef is used. It is known as satay in Malay and is sold in restaurants and on the street. Different regions of Malaysia have developed their own unique variations of satay. Ducks and geese are not used in cooking. Although beef is common in the diet, there are certain religious groups such as Hinduism and Buddhism that don't allow the consumption of beef. When used beef is cooked in curries, stews, roasted or with noodles, the beef consumed is usually halal. Halal means lawful or legal and refers to any object or an action which is permissible to use or engage in according to Islamic law. The non Muslim community in Malaysia like Malaysian Chinese and Indian natives like Iban, Kadazan, Orang Asli and even expatriates consume pork except Malaysian Malays who are Muslim. In local supermarkets and hypermarkets canned pork can be found in the non-halal section. Fresh pork may also be sold but not everywhere and there are also wet markets where it can be purchased. Mutton usually means goat meat not sheep. It is used in dishes such as gaåt soup, curries or stews and is a popular ingredient in Malaysian Indian food. There are many types of seafood consumed such as shrimp or prawn, crab, squid, cuttlefish, clams, cockles, snails and octopus all of which are considered halal by Malaysian Muslims.

Since Malaysia doesn't have four seasons, vegetables and fruits are grown the whole year round. One of the fruits grown is the durian which has a spiky outer shell, a characteristic odor and is known as the "King of Fruits". Another fruit grown is rambutan which is red or yellow in color when it is ripe and has fleshy pliable spines or "hairs" on its outer skin. Then there is mangosteen which has a deep reddish purple rind when ripe; and which is not edible and has a fragrant edible flesh which is sweet, tangy, juicy and somewhat fibrous. Lychee which has a bumpy red skin and is sweet is one more fruit grown in Malaysia. Mango which is a refreshing fruit and longan meaning "Dragon Eye" in Chinese and called mata kucing ("cat's eye") in Malay, is similar to the lychee.

There are very many different kinds of dishes in Malaysian cuisine. Let's look at some of them.

Malay food

Mee Bandung Muar - a traditional cuisine originating in Muar, Johor, Malaysia. It consists of noodles and eggs. Soup is made of a mixture of chili, onion, spices, shrimp paste and dried shrimp. The recipe was improved and shrimp, meat, fish cakes and vegetables were added.
Mee rebus - which is a famous noodle dish consisting of mee (spaghetti-like mixture of flour, salt and egg) and served with a tangy, spicy and sweet potato based sauce.
Nasi pad prik - fried rice flavored with sauteed chili paste.

Malaysian Indian food

Idli - which consists of lentils (black lentils) and rice. Made into patties using a mold and steamed. Usually eaten at breakfast or as a snack. Served with chutney, sambar or other accompaniments.
Rasam - a lentil soup made with pepper, coriander and cumin seeds.
Sambar - a thick stew made with lentils, vegetables and spices.

Malaysian Chinese food

Cantonese Fried Mee - deep-fried thin rice noodles served with a thick white sauce. The sauce is cooked with sliced lean pork, prawns, squid and green vegetables such as choy sum. One of the most common Chinsese foods in Malaysia.
Hainanese Chicken Rice - which is steamed chicken served with rice cooked in margarine or chicken fat and chicken stock or soup. The rice is usually served in a bowl or on a plate.
Hokkien Mee - a dish that consists of thick yellow noodles which have been fried in thick, black soy sauce and pork lard which has been fried until crispy.

Nyonya food (a mix of Chinese and Malay cooking)
Asam Laksa - bowl of thick white rice noodles which are served in a soup made of fish, tamarind, onion, basil, pineapple and cucumber slices.
Jiew Hu Char - a dish made up of shredded vegetables such as turnip, carrot, and cabbage then fried together with thinly shredded dried cuttlefish.
Masak Belanda - made with sliced pork and salt fish simmered together with tamarind juice.

Rendang
Ingredients
4 shallots
2 cloves garlic
1 cm ginger
1/2 tsp salt
1 tsp chili paste or 3 fresh chilies
1/2 tsp turmeric
500g stewing beef, cubed
1 cup coconut milk
2 bay leaves
1/4 cup oil

Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth. Heat oil in wok and add blended mixture. Stir fry for 2 minutes or until paste separates from the oil. Add beef and stir fry for 5 minutes. Add bay leaves and allow to simmer for about 45 minutes or until meat is tender, adding water as necessary to keep sauce from drying. When beef is tender, add coconut milk. Bring to a boil and remove from heat. Serve with rice.