Every country has its own signature dish. For India, there is a long list of these, varying according to the culinary diversity observed across the country's length and breadth. Malaysia is no different. Its cuisine is heavily influenced by Chinese and Indian flavours, along with the local Malay ones.
These regional signature dishes are available in different parts of Malaysia. To travel to places like Penang or Sarawak, you can book tickets via redbus and visit these places in style.
So the next time you visit this country, do not miss out on these three iconic and popular Malay foods:
The national dish, it is sweet and spicy and savoury all at once—quite a representative of Malaysia’s cuisine. Fatty rice is cooked in coconut milk and served along a spicy sauce called sambal—not to be mistaken for sambar—and boiled eggs and roasted peanuts. In Malaysia and Singapore, nasilemak comes in many variations as they are prepared by different chefs from different cultures. The original nasilemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast, and is considered of Malay origin.
There has to be a dish that celebrates noodles and Laksa does it like no other. One of the most popular dishes in Penang and Sarawak, noodles is served in a rich broth and is spiced with condiments favourable to each region. The type of laksa is based upon the soup base employed in its recipe; either rich or savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. There are three basic types of laksa: curry laksa, asamlaksa and other variant that can be identified as either curry or asamlaksa. Curry laksa is a coconut milk curry soup with noodles, while asamlaksa is a sour, most often tamarind-based, soup with noodles.
Simple yet delicious. Plain noodles boiled, strained, stirred in cooking oil and garnished with slices of roast pork—the people of Malaysia surely know how to create a classic, yet tasty dish.