What is the national dish of Malaysia?
Malaysian cuisine
A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred to as the national dish. It is customarily served with "ikan bilis" or fried anchovies, peanuts, sliced cucumber, hard boiled eggs and sambal. Although it is often considered a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly eaten at any time of the day. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang.
Curry
Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, Indonesia and the Philippines; it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. Rendang was mentioned in Malay literature Hikayat Amir Hamzah (1550s) and is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, tofu, shrimp, cuttlefish, fish, eggplants, eggs, and vegetables.
Indonesia–Malaysia relations
Disputes over the origins of a variety of dishes found in both countries is also a perpetual issue, from rendang to lumpia (popiah). The claims to an extent also overlap with neighboring Singapore. Despite the dispute never leading to a serious confrontation between the two countries, and politicians of both sides having even acknowledged it as "petty", in Indonesia however, an activist group held a demonstration in front of the Malaysian Embassy in Jakarta to protest the origin of the dish, lumpia in February 2015.
Malay cuisine
Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils.
Wau bulan
Wau bulan (Jawi: واو بولن) is an intricately designed Malaysian moon-kite (normally with floral motifs) that is traditionally flown by men in the Malaysian state of Kelantan. It is one of Malaysia's national symbols, some others being the kris and hibiscus. The reverse side of the fifty-cent coin of Malaysia (1989 series) features an intricately decorated wau bulan with a hummer on top. The logo of Malaysia Airlines (MAS) is based on the wau kucing (cat kite).
Gina Keatley
In fall 2015, Keatley became The American Ambassador of Malaysian Cuisine."I’m thrilled to have the opportunity to introduce America to this vibrant and diverse cuisine and create a new twist on traditional holiday recipes," explains Keatley. "One of the things I love most about the Malaysian cuisine is its unique blends of natural ingredients and spices that are highly influenced by the multicultural and megadiverse society in Malaysia."
Religion in Malaysia
Islam is the predominant religion of the country and is recognised as the state's official religion. It is practised by about 60 per cent of Malaysians. Many Muslim holy days are national holidays, including the end of Ramadan, the end of the Hajj, and the birthday of Mohammad. Islam is thought to have been brought to Malaysia around the 12th century by Indian traders. In the early 15th century the Malacca Sultanate, commonly considered the first independent state in the peninsula, was founded. Led by a Muslim prince the influence of Malacca led to the spread of Islam throughout the Malay population.
Mi rebus
Mi rebus, mie rebus (Indonesian spelling) or mee rebus (Malaysian and Singaporean spelling), literally "boiled noodles", is a noodle soup dish popular in Indonesia, Malaysia, and Singapore. It is also often called mi kuah (noodle soup).
Sarawakian cuisine
Kek lapis Sarawak or Sarawak layer cake is a layered cake with unique patterns of interlaced of tasty layers and variety of flavours. Its the specialty of the Malay in Sarawak that serving during festive season and special occasion in Sarawak, Malaysia. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, birthdays and weddings. People in Malaysia practice an open house on festival day. A unique feature of Sarawak's open houses is the modern layered cakes. Sarawak layered cake with it elaborate pattern and variety of tasty flavour is not only popular among the local but also among visitors as gifts or for own consumption.
The cake got its name from its multiple layer taste and presentation, it must have at least two colours. Among the ingredients for making this cake are flour, butter or vegetable oil, milk, eggs and other ingredients required for the desired flavour. The mixture is thoroughly mixed either manually or using electric mixer. Special moulds are used for cake that required elaborate design and patterns to maintain a perfectly layer thickness. The multiple layers and patterns is achieve by pouring a thin layer of different battered flavour on top of each one another before the cake are baked. Different baker has different style and presentations. Some have more elaborate patterns and motive, while others preferred simple multiple layer style.
Singapore
Dining is said to be Singaporeans' national pastime, and even an obsession for many. Singapore's diversity of cuisine is touted as a reason to visit the country, one of the best locations when it comes to a combination of convenience, variety, quality and price. Hainanese chicken rice (), based on the Hainanese dish Wenchang chicken, is considered Singapore's national dish.
Chicken feet
Chicken feet are also known as "ceker" in Malaysia and are traditionally popular mostly among Malays of Javanese, Chinese and Siamese descent. Many traditional Malay restaurants in the state of Johor offer chicken feet that are cooked together with Malay-style curry and eaten with roti canai. In the state of Selangor, chicken feet are either boiled in soup until the bones are soft with vegetables and spices or deep fried in palm oil. Chicken feet are also eaten by Malaysian Chinese in traditional Chinese cooking style.
Royal Malaysia Police
Paddy flower is a reference to paddy and rice, the staple food for Malaysians and it signifies national prosperity.
Malaysian cuisine
Rice () was and still is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer Sri Owen, there is some evidence for rice cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC, and about 900 years of history for the state of Kelantan in West Malaysia. Today Malaysia produces about seventy percent of the amount of rice it needs to support itself, and the rest is imported. This is a matter of policy as the government believes that national resources can be used more profitably instead of attempting to achieve self-sufficiency with rice production; the prevalent attitude is that revenue generated from its industries enables the country to import up to half the rice it needs. Nevertheless, the government is fully committed and involved in planning, allocating resources and managing subsidies for the rice farming industry. The state of Kedah is considered the "rice bowl" () of the country, accounting for about half of Malaysia's total production of rice.
Malay cuisine
Nasi lemak, rice cooked in rich coconut milk probably is the most popular dish ubiquitous in Malay town and villages. Nasi lemak is considered as Malaysia's national dish. Another example is Ketupat or "nasi himpit", compressed rice cooked in palm leafes, is popular especially during "Hari Raya" or Eid al-Fitr. Various meats and vegetables could be made into Gulai or Kari, a type of curry dish with variations of spices mixtures that clearly display Indian influence already adopted by Malay people since ancient times. Since most Malays are Muslims, Malay cuisine rigorously observes the Islamic halal dietary law. Protein intake are mostly taken from beef, water buffalo, goat, and lamb meat, and also includes poultry and fishes. Pork and any non-halal meats, also alcohol is prohibited and absent from Malay daily diet. Laksa, a hybrid of Malay and Chinese cuisine is also a popular dish. Malay cuisine also adopted some their neighbours' cuisine traditions, such as rendang adopted from Minangkabau in Sumatra, and satays from Java. However, the Malays have developed distinctive tastes and recipes.
Culture of Malaysia
During a dinner food is not served in courses, but all at once. Rice is popular in many Malaysian dishes. Chilli is commonly found in Malaysian dishes, although this does not make them spicy. Noodles are common. Pork is rarely used in Malaysia, because of the large Muslim population. Some celebrations have food associated with them, and mooncakes are often eaten during Mooncake Festival.
Char kway teow
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
Regalia of Malaysia
The Muskat is made of black wool embroidered with gold threads, in the pattern of the hibiscus, Malaysia's national flower. The dress is worn with headgear and embroidered long pants, at ceremonies to mark the King's installation, birthday, official visits to the states and during the opening of the Parliament sitting. Past Hari Merdeka celebrations saw various other appearances of the dress.
Nasi lemak
This traditional favourite offers sambal, "ikan bilis" (anchovies), peanuts and boiled egg. This is the most traditional version. Nasi lemak stalls can be found serving them with fried egg, "sambal kerang" (cockles) - a local favourite, sambal squids, sambal fish, chicken or chicken/beef rendang, squid fritters or even fried chicken or fish. It can be consumed for breakfast, brunch, lunch, tea, dinner and even supper. (In Malaysia this meal is usually consumed during morning, nasi lemak hawkers can be seen anywhere nearby schools, offices etc..)
Teh tarik
The origins of "teh tarik" can be traced to Indian-Muslim immigrants in the Malay Peninsula who set up drink stalls at the entrance of rubber plantations after World War II to serve the workers there. Since colonial times, "teh tarik" has been a popular Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, "teh tarik" has been seen served with the Roti canai which has become a popular breakfast set by Malaysians until today.
Soto mie
In Singapore and Johor, Malaysia the most popular variant is "mee soto ayam" (chicken noodle soto). "Mee soto" is a spicy noodle soup dish that combines the Indonesian chicken broth known as "soto ayam" with thick yellow Hokkien noodles. The chicken broth is spiced with spice paste made of ground peppercorns, coriander, garlic, candlenut, galangal, red onion, turmeric, bruised lemongrass, cardamom, cloves and cinnamon. It is a Javanese influenced dish, and quite popular in Singapore and Johor. Basically it is pretty similar with "soto ayam" (chicken soto) commonly served in Indonesia, with exception it is served with noodle instead of rice vermicelli. The origin of the "soto ayam" broth used for making "mee soto" can be traced to the Madurese migrant ethnic group who reside in the Indonesian city of Surabaya in East Java. The East Javanese immigrants from Madura and Lamongan has been settled in Johor and Singapore, bringing with them the spicy "soto ayam" broth dish, and replacing the rice dumpling ("lontong") with yellow noodle.
International availability of McDonald's products
Among other popular menu items distinct to the Malaysian market includes the Spicy Chicken McDeluxe, a burger with crispy marinated chicken thigh, lettuce and special sauce in a cornmeal bun; the GCB ("Grilled Chicken Burger"), grilled chicken thigh, with iceberg lettuce and chargrilled sauce, served in a toasted sesame seed bun; Nasi Ayam McD, rice set served with traditional sambal sauce, fried chicken, cucumber slices and sunny side up; and iced Milo drink. Local morning favourites, such as the Teh Tarik drink and Cakoi fried bread are also included in the Breakfast McSavers lineup. Concurrently, some of the items that are commonly available in the international market has since being discontinued in the Malaysian outlet, including Big N' Tasty and Quarter Pounder.
Similar to McDonalds business design worldwide, periodical and limited-time offers also generally included in the menu, specialties inspired from local, international and fusion menus have ushered the arrival of Hot & Spicy McShaker Fries, Nasi Lemak Burger, Thai Fish Burger with Green Curry Sauce, Hawaiian Deluxe Burger, Spicy Korean Burger, Mexicana Chicken Burger, Burger "Syok" (A Malaysian-styled Burger), among few. Specialty desserts and drinks have included Hershey's Sundae, D24 Durian McFlurry Party, Cendol Sundae, Salted Caramel Pie, Coconut Pie, Pulut Hitam (Black Glutinous Rice) Pie, Bandung drink and Pie à la Mode. Some of the temporary food-items also would later occasionally returned on a periodical basis such in the case of Samurai (Japanese styled Burger) and Rio (Brazillian inspired Burger); while a few being absorbed to be a common Malaysian McDonalds menu, as the case of GCB Burger, first available briefly in 2010, it later constitute as a permanent item since 2013.
Pahang
The staple food in a Pahang culinary tradition is rice, which is also common in any other Asian cultures. Rice is commonly served with "gulai" or "singgang", "ulam" and "sambal" condiments. Popular "sambals" are "sambal hitam", "sambal tempoyak" and "sambal belacan". One of the most famous "gulai" in Pahang that has been established as the signature dish of the state, is "Gulai Tempoyak Patin". The dish consists of juicy, tender patin fish cooked in curry made of "tempoyak" (fermented durian). Other notable Pahang "gulai" are "Gulai Patin Asam Rebus" (a dish similar to the "Gulai Tempoyak Patin" but the watery soup or gravy, tastes a little sour and spicy) and "Gulai Asam Rong" (a sour and slightly bitter taste gulai made of processed rubber tree fruits). Other popular Pahang dishes are "Nasi Kebuli", "Opor Daging" and "Paceri Nenas".
Nasi dagang
Some people from the West Coast of Peninsular Malaysia claim of the "nasi lemak" being nonexistent in the East Coast of Peninsular Malaysia or the "Pantai Timur", with the "nasi dagang" replacing the dish instead. This claim is actually unheard of in either region as both dishes can commonly be found sold side by side for breakfast.
Malaysian cuisine
Malaysian Malays, who form about half of Malaysia's population, are Muslim and therefore do not consume pork since Islam forbids it. This does not prohibit others from producing and consuming pork products, and thus pork can be found in wet markets, supermarkets and hypermarkets, usually displayed with a non-halal disclaimer. Pork is consumed by the Chinese Communities, the Iban, the Kadazan, Murut, Lun Bawang / Lundayeh, the Orang Asli, and expatriates.
Malaysian cuisine
For a traditional Malay meal, rice is considered the centerpiece of a meal, with everything else considered as an accompaniment, relish or side for the rice. Malay cuisine bears many similarities to Indonesian cuisine, in particular some of the regional traditions from Sumatra. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Some regional Malay dishes, such as "arisa" and "kacang pool", are examples of influence from Arab cuisine due to longstanding historical and religious ties. Many Malay dishes revolve around a "rempah", which is usually sauteed in oil ("tumis") to draw out flavours to form the base of a dish. A dipping relish called sambal is an essential accompaniment for most Malay dishes.There are certain Malaysian dishes with overt Javanese influences or are direct adaptations from Javanese cuisine, brought to Malaysia by Javanese immigrants who have been assimilated or integrated into the wider Malay community to various degrees. Javanese cuisine is highly distinct from mainstream Malay cooking, being noted for its simplicity and sweeter flavours, as opposed to mainstream Malay cuisine which is predominantly based on the complex and spicy regional cuisines of Sumatra. A popular way of serving Javanese-influenced food in the southern part of Peninsular Malaysia is termed nasi ambang, which consists of shared platters of white rice served with accompaniments like chicken cooked in soy sauce or curried gravy, stir fried noodles, "sambal goreng", fried shredded coconut pieces, egg, vegetables and so on. .Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Cantonese cuisine, Hakka cuisine, Fujian cuisine and Teochew cuisine.
Bak kut teh
"Bak-kut-teh" is commonly consumed in both Malaysia and Singapore. The origin of "Bak-kut-teh" is unclear, but it is believed to have been brought over from Fujian, China. In Malaysia, the dish is popularly associated with Klang, and locals knows the place to be the origin of "bak kut teh". There are a number of claims for the invention of the dish; one claimed that a local "sinseh" (a Chinese physician) invented the dish in the 1930s, while another claimed he brought the recipe from his hometown Fujian, China, in the 1940s. The dish is also claimed to have been invented in Port Klang for coolies working at the port to supplement their meagre diet and as a tonic to boost their health in the early 20th century. The dish was popular among early Chinese immigrants, many of whom had also come from Fujian.
Bubur pedas
Bubur pedas is a traditional porridge dish for the Malays both in Sambas and Sarawak. In Sarawak, it is usually served during Ramadan after the Muslim ending their fast on the Iftar time.
Malaysian cuisine
As these early immigrants settled in different regions throughout what was then British Malaya and Borneo, they carried with them traditions of foods and recipes that were particularly identified with their origins in China, which gradually became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese. For example, Hainanese chicken rice is usually flavoured with tropical pandan leaves and served with chilli sauce for dipping, and tastes unlike the typical chicken dishes found in Hainan Island itself. Some of these foods and recipes became closely associated with a specific city, town or village, eventually developing iconic status and culminating in a proliferation of nationwide popularity in the present day.
Nasi lemak
The Malaysian Indian variation is similar to the original version. However, many Malaysian Indians are Hindus, and thus do not eat beef. Nasi lemak in the Malaysian Indian version is served with curry, such as chicken curry, fish curry or lamb curry. Moreover, Malaysian Indians also serve a rendition of the dish alongside their very own version of Rendang.
Pahang Malay people
Traditional Pahang cuisine has a lot of similar features with other Malay cuisine, and features a lot of seafood. From its rivers and lakes come the fresh water fish such as the "patin" (silver catfish). Certain dishes are shared with other Malay groups, like "Singgang", "Tembosa", "Satak" and "Lempeng Nyiur" which also commonly found in Kelantan and Terengganu. While some other regional dishes are prepared in Pahang style like "Ikan Bakar Petai" and "Laksa Pahang". There are also popular foreign dishes prepared with the distinctly Pahang style like "Murtabak Mengkasar" and "Puding Diraja" ('Royal Pudding'), both can be found in Pahang's royal capital, Pekan.
Kuzi Ayam
Kuzi ayam or ayam masak kuzi is a traditional food in Kelantan, Malaysia.
Nasi lemak
Nasi lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore. In Indonesia, nasi lemak is a favourite local breakfast fare; especially in Eastern Sumatra (Riau Islands, Riau and Jambi provinces). In Palembang, it is also a favourite local dish with the name "nasi gemuk". In palembangnese Malay, "gemuk" has the same meaning as "lemak". This unique dish often comes wrapped in banana leaves, newspaper or brown paper, or in some shops is served on a plate. However, owing to its popularity there are restaurants which serve it as a noon or evening meal, making it possible for the dish to be eaten all day. "Nasi lemak kukus" which means "steamed nasi lemak" is another name given to nasi lemak served with steamed rice. In Malaysia, nasi lemak can also be found in a "pasar malam" (night market) with a variety of dishes.
Mee bandung Muar
Mee bandung is a cuisine that originally consisted only of noodles and eggs in addition to a soup made of a mixture of chilli, onion, spices, shrimp paste and dried shrimp. Later it was improved by the addition of shrimp, meat, fish cakes and vegetables. Even though Mee bandung is now available throughout Malaysia, the version served in Muar is still considered the best.
Malaysian cuisine
A popular way to cook leafy vegetables like "kangkung" and sweet potato leaves is stir frying with a pungent sauce made from belacan (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like "paku pakis" and "midin". Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of pickle called "acar". Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as ulam. An ulam spread may include items such as banana blossoms, cucumber, winged beans, "pegaga" leaves, petai, and yardlong beans, typically eaten with a pungent dipping sauce like sambal belacan.
Nasi lemak
Nasi lemak in the Northern West Peninsular tends to include curry. The sambal tends to range from fiery hot to mildly hot with a sweet under taste. Nasi lemak is not as popular as the indigenous "nasi berlauk", "nasi dagang", and "nasi kerabu" in North East Peninsular Malaysia. It is regarded as a speciality imported dish in Sabah and Sarawak. Hotels often feature nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood. Hawker centres in Singapore and Malaysia usually wrap them in banana leaves to enhance the flavour. Roadside stalls sell them ready packed, known as "nasi lemak bungkus", with minimal additions that cost between RM 1.50 – 6.00 per pack. Seafood outlets often serve the basic nasi lemak to accompany barbecued seafood. There are Malaysian Chinese and Malaysian Indian versions, and Singaporean Malay and Singaporean Chinese versions. Some people suggest that sambal is the most important part of a nasi lemak meal. If not prepared properly, it could ruin the dish, since Malaysians love food that is hot and spicy. A good deal of spirited and good-natured debate exists around this point.
Banmian
Banmian is a culinary dish that is popular in China, Malaysia, Singapore and Taiwan. It consists of egg noodles served in a flavorful soup, often with some type of meat or fish, vegetables and various spices. The meal is considered one of the healthier food choices and can be found for sale by restaurants, street vendors and food stalls in the region. The base of the entire meal is a soup, so there are numerous variations in ingredients, stocks and noodle shapes. In many instances, the completed soup is topped with an egg that is cooked in the hot liquid above the noodles.
Lontong
"Nasi himpit" is also an accompaniment to satay and eaten with peanut sauce. In the east coast states of Peninsular Malaysia, "nasi himpit" is eaten with peanut sauce ("kuah kacang") for breakfast. "Nasi himpit" is also one of the ingredients in the Malaysian version of chicken "soto".
Yusheng
There was a controversy between Singapore and Malaysia regarding the origins of this dish. It was said that a restaurant (陆祯记) in Seremban, Malaysia first refined this dish from a Cantonese dish and sold it during Lunar New Year around 1940s. However, the son of the chef acknowledged that it is hard to dispute the "ownership" of the dish. This dish has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. One thing is certain though, that this dish has its roots deep in the Southern part of China.
It was also said to be created by 4 master chefs in 1964 in a restaurant kitchen in Singapore, then part of Malaysia. It made its debut during Lunar New Year of 1964 in Singapore's Lai Wah Restaurant (Established in Sept. 1963). [] The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon-Phoenix Restaurant, established on 8 April 1963) and Sin Leong (founder of Sin Leong Restaurant) who, together created that as a symbol of prosperity and good health amongst the Chinese. All four Chefs were named as the "Four Heavenly Culinary Kings" of Singapore some 40 years ago for their culinary prowess and ingenuity.
Hainanese chicken rice
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chili sauce and garnishes. It was created by immigrants from Hainan province in southern China and adapted from the Hainanese dish Wenchang chicken. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean cuisine but is also seen throughout Southeast Asia, particularly Malaysia where it is a culinary staple.
Malaysian cuisine
For lunch and dinner, food is not customarily served in courses but rather concurrently. A meal may consist of a single dish for solitary diners, or rice with many complementary dishes shared by all. At restaurants where food is cooked to order, there is often no distinction between appetizers/starters and main courses, and food will arrive at the table whenever it is ready. At some traditionally-run eateries where pre-cooked food is served, diners are meant to help themselves by starting with a plate of plain rice and choose from a buffet spread of assorted dishes. Like the Indonesian Nasi Padang, this is not an all-you-can-eat for a fixed price dining experience. The cost of the meal would depend on what the diner selects and how many different items were placed on the plate for consumption. In Malay-run "warung" (a small family-owned casual eatery or café) or restaurants ("kedai makan"), this style of dining is known as "nasi campur" which means "mixed rice". A similar concept exist at some eateries serving home-style Malaysian Chinese food, where it may be known as economy rice (Chinese: 杂饭).
Rojak
In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. origins is made in kedah by Malay villagers, later having learn the recipe from them, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. Later it became popularly known as Rojak Mamak. These mobile vendors now use modified mini trucks. The Pasembor available in Singapore is an assortment of potatoes, eggs, bean curd (tofu), and prawns fried in batter, served with a sweet and spicy chili sauce. In the Northwest Peninsular Region (Penang, Kedah, Perlis, Perak), it is always called pasembor, but in Kuala Lumpur and Singapore it is called rojak.
Arab cuisine
Although each region has their own variation, "Saltah" (سلتة) is considered the national dish of Yemen. The base is a brown meat is called "maraq" (مرق), a dollop of fenugreek froth, and "sahawiq" (سحاوق) or "sahowqa" (a mixture of chili peppers, tomatoes, garlic, and herbs ground into a salsa. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up the food. Other dishes widely known in Yemen include: Aseedah, aseed, fahsa, thareed, Samak Mofa, mandi, fattah, shakshouka, shafut, Bint Al-Sahn, kabsa, and jachnun. Nasi kebuli Harees Hyderabadi haleem. Hadhrami restaurants can be found in Malaysia.
Fish soup bee hoon
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Catherine Ling of "CNN" listed fish soup bee hoon as one of the "40 Malaysia foods we can't live without".
Malaysian Indian cuisine
As nearly 90% of Malaysian Indians originated from South India, banana leaf were one most favorite food. The meal were famous in Malaysia. With rice at the center and different accompaniments like pickle, fried meat or vegetable, papadam (Indian fries made of lentils), it’s a feast by itself and various curries that are served around this is not just a treat for the eyes but also to the palate. Etiquette is important when it comes to a banana leaf rice meal. One part involves the practice of serving, namely the way the leaf is placed before a diner and where the food is placed on the leaf itself. Eating with your hands is a must
Ayam masak merah
Ayam masak merah is a Malaysian traditional dish. This literally means red-cooked chicken in English. It is a casserole of chicken pieces in tomato. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with nasi tomato - rice cooked with tomato sauce or paste, milk, dried spices, and garlic, onions and ginger.
Indonesian cuisine
Because of their proximity, historic migrations and close cultural kinship, Indonesian cuisine also has influenced neighbouring cooking traditions; most notably Malaysian cuisine. Indonesian influence is pervasive in the central state of Negeri Sembilan, which was settled largely by Minangkabau people hailing from West Sumatra and is, thus, reflected in their culture, history and cuisine. Minangkabau cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including "rendang", "gulai", "asam pedas" and "tempoyak". Rendang is a typical example that has been well-integrated into mainstream Malaysian cuisine and is now considered as their own, and popular especially during "Hari Raya Aidil Fitri". In the early 20th century, there are large influx of Sumatrans to Kuala Lumpur and other parts of Malaysia heartland, that led to the popularity of "Nasi Padang" (originated from Padang city, West Sumatra) not only in Malaysia, but also in Singapore.
Kuih semperit
Kuih Semperit (also called Semperit) is a Malaysian traditional cookie, traditionally served during Hari Raya Aidilfitri (Eidulfitri) to visiting guests.
Malays (ethnic group)
Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils. Because most of Malay people are Muslims, Malay cuisine follows Islamic halal dietary law rigorously. Protein intake are mostly taken from beef, water buffalo, goat, and lamb meat, and also includes poultry and fishes. Pork and any non-halal meats, also alcohol is prohibited and absent from Malay daily diet.
Mie goreng
In Malaysia, "mie goreng" is associated with Malaysian Indian cuisine and is famous for being prepared and sold at Mamak stalls around the country. The dish has spawned unique variations found in Malaysia and neighbouring Singapore.
Malays (ethnic group)
Another example is Ketupat or "nasi himpit", glutinous compressed rice cooked in palm leafes, is popular especially during "Idul Fitri" or "Hari Raya" or Eid ul-Fitr. Various meats and vegetables could be made into Gulai or Kari, a type of curry dish with variations of spices mixtures that clearly display Indian influence already adopted by Malay people since ancient times. Laksa, a hybrid of Malay and Peranakan Chinese cuisine is also a popular dish. Malay cuisine also adopted some their neighbours' cuisine traditions, such as rendang adopted from the Minangkabaus in Pagaruyung Highlands, and satay from Java, however Malay people has developed their own distinctive taste and recipes.
Malaysia
Some cultural disputes exist between Malaysia and neighbouring countries, notably Indonesia. The two countries have a similar cultural heritage, sharing many traditions and items. However, disputes have arisen over things ranging from culinary dishes to Malaysia's national anthem. Strong feelings exist in Indonesia about protecting their national heritage. The Malaysian government and the Indonesian government have met to defuse some of the tensions resulting from the overlaps in culture. Feelings are not as strong in Malaysia, where most recognise that many cultural values are shared.
Malaysian cuisine
Malaysia does not produce wheat, and all supplies are imported from wheat-producing countries. Nevertheless, Western style white bread and Indian breads made with wheat flour like roti canai are fairly common foods in the modern Malaysian diet today. A very typical way of serving white bread in Malaysia is having it toasted and spread with kaya, a sweet spread made from a base of coconut milk, eggs and sugar. Reflecting the British colonial influence in Malaysia, kaya toast or "roti bakar" is a popular breakfast staple and afternoon tea snack. It is typically paired with a cup of local brewed coffee or tea, and soft-boiled eggs to be seasoned to taste by the diner with soy sauce & ground white pepper. Roti kahwin is a variation where butter is sandwiched along with a layer of kaya between slices of untoasted white bread.
Malaysian cuisine
Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts of coconut milk are used, and the finished product usually flavoured with gula melaka (palm sugar) and pandan leaves. Some notable desserts include:
Telur pindang
Telur pindang in Malaysia is most popular in Johor, the southern-most state in Peninsular Malaysia. The true origins of the dish is unclear, however the cuisine most likely originated from Chinese merchants and settlers who came to the country in the 19th century through the once independent sultanate, having significant similarities to tea eggs. Another possible theory suggests that it was probably brought by Javanese immigrants instead, that settled in Johor about a century ago. The recipe might have caught on due to its preserved nature. With Johor being a hub of international trade, it would be useful to the many merchants at sea who can benefit from such an easily stored food item that lasted for weeks.
Malaysian cuisine
Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry with Tenom coffee considered the best produce in the region. Local ingredients like freshwater fish, wild boar ("bakas" in native dialects), bamboo shoots, wild ferns, and various jungle produce still figure prominently in the daily diet of the local population. As a significant portion of rural communities still subsist on agriculture as their primary source of income, small scale festivals are even held each year at certain towns to celebrate produce vital to the livelihoods of the local people: the Pesta Jagung of Kota Marudu, the Pesta Rumbia (sago) of Kuala Penyu, and Pesta Kelapa from the town of Kudat. Sabah vegetable, also known as "cekuk manis" or "sayur manis" (Chinese : 树仔菜), can be found on the menus of many eateries and restaurants throughout the state of Sabah. It is one of the local terms used for a variety of "Sauropus albicans" developed in Lahad Datu, which yields crunchy edible shoots in addition to its leaves. The flavour is reminiscent of spinach but more complex, "as though it had been fortified with broccoli and infused with asparagus", and is typically stir-fried with eggs or seasonings like sambal belacan.
Budu (sauce)
Budu is a traditional condiment among the ethnic Popnips of east coast of Peninsular Malaysia, particularly in the state of Kelantan and Terengganu. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. Even ethnic Chinese in Kelantan are involved in Budu production. Anchovy and its products like budu are high in protein and uric acid, thus not recommended for people with gout. The uric acid content in anchovies, however, is lower than that in tuna.
Nasi dagang
Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Seri Muka
In 2009 the Malaysian Department of National Heritage declared Seri Muka one of 100 Malaysian heritage foods and drinks.
Malaysian cuisine
Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.
Malaysian cuisine
Organic vegetarians has also slowly become a trendy modern vegetarian dietary nowsady. Most of the organic vegetarian menu will include superfood ingredients for example : organic quinoa, millet, chia seeds, flax seeds, avocado, egg, tofu, pine nuts, bluberry, almond milk and etc. A lot of organic fruit and vegetables are locally produced in recent years. There is even an organic version of vegetarian sambal balacan, Nasi lemak chili paste & etc.
Malaysian Indian cuisine
People of all races, religions and ages frequent mamak stalls to gossip or catch a late-night football game while enjoying a cup of hot teh tarik. No other eatery has quite as much cultural significance in Malaysia, save for the kopitiam.
There is a large variety of bite-sized savoury snacks popular not only with the Indian community, but the wider Malaysian population as well. Street vendors selling "kacang putih", a collective term for snacks made of flour, nuts or legumes and many types of spices roasted or fried to golden yellow are still a common sight.
Apam johol
Apam johol or apam daun rambai is a traditional food in Negeri Sembilan, Malaysia. The food is wrapped in rambai leaves to preserve the aroma and to make it look good. It is sometimes eaten with rendang, sambal tumis and bean porridge. It is usually served during breakfast or teatime.
Roti canai
Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine. It is said that the dish was brought over from India by Indian Muslims, also known as "Mamaks" in Malaysia, and is served in mamak stalls located in both rural and urban Malaysia.
Malaysian cuisine
In Malaysia, the term "mutton" refers to goat meat; lamb, or the meat of a young sheep, is always imported from countries like Australia and New Zealand. In the past mutton was primarily associated with the cooking of the Malaysian Indian community, and was not as widely eaten due to health concerns as well as its perceived gamey flavour. Today, dishes like whole spit roast of mutton, mutton briyani and mutton soup are now a common sight at banquets and events. Today, the demand for mutton during the fasting month and Hari Raya period has now far exceeded that for Deepavali and Christmas combined.
Asam pedas
Asam pedas (Indonesian and Malaysian Malay: "Asam Pedas", Minangkabau: "Asam Padeh", ) is a Minangkabau and Malay sour and spicy fish stew dish. It is popular in Indonesia and Malaysia.
Malaysian cuisine
Like Peninsular Malaysia, rice is the undisputed staple food for the majority of the people of Sabah and Sarawak. Rice is central to Kadazandusun culture, and its paramount importance is reflected in the annual Kaamatan festival, as well as traditional beliefs and customs since antiquity which revolve around the veneration of rice spirits. But for other ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as sago starch are also popular staples. The tapioca tuber is just as important as rice to the Bajau people of Sabah, while the Dayak peoples of Sarawak make extensive use of both the tuber and leaves of the tapioca plant in their cooking. Sago starch is derived from the pith extracted from the sago palm, and is the staple food for the Melanau and the Penan peoples of Sarawak.
Bak kut teh
In Malaysia, a less fatty variation of "bak kut teh" made with chicken instead of pork is called "chik kut teh". It also serves as a "halal" version of the dish catered to Muslims, whose religion forbids them to consume pork.
Malaysia
Malaysia's cuisine reflects the multi-ethnic makeup of its population. Many cultures from within the country and from surrounding regions have greatly influenced the cuisine. Much of the influence comes from the Malay, Chinese, Indian, Thai, Javanese, and Sumatran cultures, largely due to the country being part of the ancient spice route. The cuisine is very similar to that of Singapore and Brunei, and also bears resemblance to Filipino cuisine. The different states have varied dishes, and often the food in Malaysia is different from the original dishes.
Malaysian cuisine
Whether grilled, cured, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah’s seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad Datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: poached patties handmade with fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with toppings like sliced fish fillet, fish balls, prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.
Tapa (Filipino cuisine)
There is a similar dish from Malaysia, the nasi lemak, which is served in a variety of manners using meat, egg and rice with coconut milk.
Sabahan cuisine
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.
Malaysian cuisine
Over 80% of Malaysian Chinese identify themselves as Buddhists, and some follow a vegetarian diet at least some of the time. Some vegetarian Chinese cuisine restaurants offer an exclusively vegetarian menu (Chinese: 素食, 斎) featuring Chinese dishes which resemble meat dishes in look and even taste like "roast pork", fried "fish" with "skin" and "bones", and "chicken drumsticks" complete with a "bone". These restaurants are run by proprietors who abstain from consumption of animal products and strong-tasting vegetables and spices as way of life for religious reasons, and are essentially vegan. The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables.
Pahang Malay people
Like many other Asian cultures, the staple food in a Pahang culinary tradition is rice, which is commonly served with "gulai" or "singgang", "ulam" and "sambal" condiments. Popular "sambals" are "sambal hitam", "sambal tempoyak" and "sambal belacan". One of the most famous "gulai" in Pahang that has been established as the signature dish of the state, is "Gulai Tempoyak Patin". This is a traditional dish consists of juicy, tender patin fish cooked in curry made of "tempoyak" (fermented durian). Other notable Pahang "gulai" are "Gulai Patin Asam Rebus" (a dish similar to the "Gulai Tempoyak Patin" but the watery soup or gravy, tastes a little sour and spicy) and "Gulai Asam Rong" (a sour and slightly bitter taste gulai made of processed rubber tree fruits).
Malaysian cuisine
Malaysian poultry is handled according to Halal standards, to conform with the country's dominant and official religion, Islam. Imported poultry is available at major hypermarkets, supermarkets and speciality stores especially in affluent areas where a significant expatriate community can be found.
Gopeng
Besides the Kelamai, Gulai Nangka is also well known as a local Malay favorite. It is usually served at most local Malay wedding ceremonies. Gulai, also known as Masak Lemak, is a yellowish gravy with numerous variation in its contents. The Gopeng Malays use the jackfruit or Nangka (in Malay) instead of meat or vegetables. Gulai Nangka is best served hot, together with white rice, belacan, and ulam.
Duck soup noodles
Duck soup noodles or duck leg noodles (; also spelt "ak-twee-mee-sua") is a style of serving noodles famous in Malaysia, in particular at Penang hawker centres. The dish consists of ingredients such as duck meat in hot soup with mixed herbs and slim white noodles known as "mee-sua".
International availability of McDonald's products
McDonalds Malaysia has also introduced seasonal menus to commemorate major festivals and celebration in the multiracial country. Since 1994, McDonalds Malaysia launched Prosperity Burger during the Chinese New Year festival, the menu was then adopted by its neighbours in Singapore and Indonesia. The burger come in beef and chicken varieties, with black pepper sauce, topped with fresh onions in a sesame seed bun. The Prosperity Burger is usually served together with curly fries. While during the Muslim holy month of Ramadhan since 2015, the chain would offer the Foldover (equivalent to the McArabia) to its customers, there are two variants of the foldover: Lazeez Foldover (Lazeez, which means "delicious" in Arabic) chicken patties with garlic sauce; and the Mashwi Foldover (Mashwi, meaning "food" in standard Arabic) is grilled beef topped with hot sauce.
Malaysian Chinese cuisine
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
List of Malaysian dishes
This is a list of dishes found in Malaysian cuisine.
Sago
In Malaysia, the traditional food "keropok lekor" (fish cracker) uses sago as one of its main ingredients. In the making of the popular keropok lekor of Losong in Kuala Terengganu, each kilogram of fish meat is mixed with half a kilogram of fine sago, with a little salt added for flavour. Tons of raw sago are imported each year into Malaysia to support the keropok lekor industry.
Bakkwa
Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten during Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chili bakkwa.
Singaporean cuisine
Singaporean Malay dishes, influenced by the food of the Malay Peninsula, Sumatra, Java and the Riau Islands, tend to be adapted to local tastes and differ from their counterparts in neighbouring countries. Although Malays are native to Singapore, most Malays in Singapore today are either relatively recent immigrants from Indonesia and Malaysia, or the descendants of these immigrants. Hence, Singaporean Malay cuisine features a unique set of influences, especially from Minang cuisine. Spices and coconut milk are common ingredients, although Chinese ingredients such as taupok (tofu puffs) and tofu (known as tauhu in Malay) have been integrated. Many Chinese and Tamil Muslim adaptations of the following dishes also exist. Pork is not used as it's prohibited in Islam.
HungryGoWhere
HungryGoWhere launched in the Malaysia market officially on 24 August 2013. It made its entry by setting a Guinness World Record with the longest line of Nasi Lemak Bunkus, which is Malaysia's national dish. The event took place at the ice-skating rink of Sunway Pyramid shopping mall, where the Guinness World Record adjudicator, Carim Valerio, verified that there were 11,315 packets of nasi lemak, making it a world record. Nora Danish, popular actress and model in Malaysia was there to grace the event.
The HungryGoWhere Malaysia site has a different user interface from HungryGoWhere Singapore. Besides being able to search for restaurants and food based on cuisine, eatery type, and price, users can search for food based on halal listings.
Singtel partnered with Nara Logics, a Cambridge firm to provide better personalized search and curation of web data to improve the restaurants recommendations engine. This gives users a tailored list of dining recommendations from over 35,000 restaurants throughout the country.
Interaction with the site is also gamified, where users are credited points and badges when taking certain actions within the site. For example, sharing photos of food can earn you a "Shutterbug" badge, and writing reviews of Thai food makes the user a "Thai food expert".
Chilli crab
In September 2009, Ng Yen Yen, Malaysia's Tourism Minister, controversially claimed that, among other dishes, that "Chilli crab is Malaysian", accusing "other countries" of "hijacking our food".
Nasi dagang
It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu and Kelantan), southern Thai Malay provinces of Pattani, Yala and Narathiwat and also popular in Natuna, Indonesia. The most famous nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district.
School meal
In most Malaysian schools, regardless of whether they are public or private schools, students eat in a canteen where they purchase food and drinks from vendors. School canteens usually offer Malay, Chinese, and Indian foods, with varieties of rice, noodles, and breads. The average Malaysian school canteen offers varieties of Nasi Lemak, Nasi Goreng, Chicken Rice, Popiah, and Laksa.
Terengganu
Terengganu, along with Kelantan is known as the cradle of the Malay civilization in Peninsular Malaysia. There are various traditional dances in the state such as the Ulek Mayang, Rodat, Saba, Balai, Nur Sakti and others, some even predates the arrival of Islam in the region. Terengganu is also one of few states to adopt Gamelan as part of their traditional theatre (after Riau and Pahang), the Terengganu Gamelan has developed a distinct identity from Sundanese and Javanese Gamelan. The Gamelan was originally bought from Pahang and later to Terengganu and played only during royal occasions. Today the Gamelan is part of the state's cultural heritage.
The most famous local food is "Keropok Lekor", which is made primarily from a combination of dough (sago flour) and pounded fish mainly from mackerel and sardines, fried and served with hot chilli sauce for afternoon tea. "Keropok Keping" (fish crackers) are made from sun-dried slices of "Keropok Lekor". Numerous "keropok" stalls are to be found on the side of the highway that passes through coastal communities. Keropok lekor best eaten with local chili sauce, made from dried chili, tamarind, sugar and vinegar.
Cendol
Cendol has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.
Malaysian cuisine
Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO. 
Among the foods and beverages particular to Sarawak are:Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste. Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in the absence of an established community from said countries have made it completely their own, A notable example being tom yam, one of Thailand's most well known dishes.
Malaysian cuisine
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.
Tauge goreng
In Malaysia, there is a similar-named dish called "taugeh goreng". However, this Malaysian version is a lot simpler, which only consists of beansprouts stir fried with chopped shallot, garlic and chili in soy sauce. This dish is a simple home cooking, and not sold as a street food in the country.
Laksa
This is usually known as curry mee in Penang rather than curry laksa, due to the different kind of noodles used (yellow "mee" or "bee hoon", as opposed to the thick white laksa noodles). Curry mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community.
Batu Pahat District
Batu Pahat is a haven for local Malaysian food. The best way to enjoy local Malaysian food, is to savour it with a cup of coffee brewed from locally grown coffee beans. Traditionally, in Malaysia coffee is served in a porcelain cup and saucer, with a small porcelain spoon used to stir your coffee. This has now been replaced in many parts of Malaysia by glasses and plastic spoons, which take away so much of the whole kopi culture. However, in Batu Pahat many eateries, referred to as "Kopitiam", carry on this traditional way of serving coffee. Some of the famous eateries include SJ Corner Kopitiam(角头咖啡店) and Glutton Square(海墘小贩中心). For people whose grown up at Batu Pahat, Hup Seng Ping Pong biscuit from Tongkang Pechah is irreplaceable. It's also a famous biscuit sell to whole Malaysia even whole world- the place have Malaysian.
Nasi goreng
"Nasi goreng" is a commonly popular household dish in Malaysia. It is also can be found in restaurants and food courts in the country.
Indonesian cuisine
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and "bumbu" spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most of Indonesians favour hot and spicy food, thus "sambal", Indonesian hot and spicy chili sauce with shrimp paste, is a staple condiment at all Indonesian tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming.
Some popular Indonesian dishes such as "nasi goreng", "gado-gado", Satay, and "soto" are ubiquitous in the country and considered as national dishes. The official national dish of Indonesia however, is "tumpeng", chosen in 2014 by Indonesian Ministry of Tourism and Creative Economy as the dish that binds the diversity of Indonesia's various culinary traditions. However, later in 2018, the same ministry has chosen 5 national dish of Indonesia; they are "soto, rendang, satay, nasi goreng", and "gado-gado".
Malaysian Indian cuisine
Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. Available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. A type of Indian Muslim meal served buffet-style at specialist Mamak eateries is called nasi kandar (analogous to the Indonesian nasi padang, where you pay for what you have actually eaten), white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton, and usually accompanied with pickled vegetables and papadum.
Sata (food)
Sata is a traditional dish from the Malaysian state of Terengganu, consisting of spiced fish meat wrapped in banana leaves and cooked on a grill. It is a type of Malaysian fish cake, or otak-otak. The main ingredients of sata are grated coconut, sardines, ginger, onions and chili peppers.
Malaysian cuisine
Many types of seafood are consumed in Malaysia, including shrimp or prawn, crab, squid, cuttlefish, clams, cockles, snails, sea cucumber and octopus. In general, members of all ethnic communities enjoy seafood, which is considered halal by Malaysian Muslims (according to Shafi’i fiqh), though some species of crabs are not considered Halal as they can live on both land and sea. Sea cucumbers are considered halal.
Wonton noodles
Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry, dressed with oyster sauce and garnished with chopped spring onions. Some stalls include deep-fried wontons in the dry versions as well.
Maggi goreng
Maggi Goreng ("fried Maggi (noodles)"; "Maggi" is a brand of instant noodle and "Goreng" means "fried" in the Malay language) is a style of cooking instant noodles, in particular the Maggi product range, which is common in Malaysia. It is commonly served at Indian Muslim (or Mamak) food stalls in Malaysia and Singapore.
Public holidays in Malaysia
The most widespread holiday is the "Hari Kebangsaan" (National Day), otherwise known as "Hari Merdeka" (Independence Day) on 31 August commemorating the independence of the Federation of Malaya. This, as well as Labour Day (1 May), the King's birthday (9 September) and some other festivals are major national public holidays. Federal Territory day is celebrated in the three Federal territories. Malaysia Day, held on 16 September to commemorate the formation of Malaysia, became a nationwide holiday in 2010. Before that it was celebrated only in Sabah. New Year's Day is also observed as a public holiday in all Malaysian states, except for Johor, Kedah, Kelantan, Perlis, and Terengganu.