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Malaysia's top 40 foodsWhat do you get when you combine Malay, Chinese and Indian influences on a plate? An addictionto Malaysian food. You've been warned

By CNN Staff and Justin Calderon, for CNN 13 June, 2013

In an age when the term "underrated" gets tossed about with impunity, it may be difficult to take us

seriously when we say Malaysian food (http://travel.cnn.com/explorations/tags/malaysian-food) isnt getting

the global recognition it deserves.

But the fact is, this stuff is good. Damn good.

The sum of many delicious parts, Malaysian cuisines(http://travel.cnn.com/tags/malay-cuisine)

influences include Chinese, Indian and Malay.

In some ways it's similar to Indonesian food, with the two nations sharing many of the same dishes.

(Warning: debates over dish origins can turn nasty in these parts -- such is the passion of the

region's food lovers.)

Regardless, once youre in Malaysia(http://travel.cnn.com/malaysia) and eating, you'll quickly dispanse

with historical concernsand wonder instead where your next meal is coming from and how you can

you get to it sooner.

To help narrow your choices here are 40 of Malaysia's top dishes, in no particular order.

What are your favorite Malaysian dishes? Share your photos and stories in our Malaysian

food (http://ireport.cnn.com/topics/984875) iReport (http://ireport.cnn.com/topics/984875) assignment.

Mee goreng mam ak -- the complete package.

1. Apam balik

You haven't truly experienced Malaysian food until you thrill your taste buds with this sweet treat.

A pancake-style snack wedded with the compact package of an omelet, apam balik is stuffed with

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s-334106)

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more than a sufficient amount of sugar, peanuts and the occasional sprinkle of corn -- it's a dish

that's constantly being reinvented.

2. Mee goreng mamak

This Indian Muslim dish is the complete package. Yellow noodles. Beef or chicken. Shrimp. Soy

sauce, veggies and eggs. A bit of chili tossed in for an irresistible jolt.

Sounds simple, right?

Sadly, you can try to replicate this one at home, but its just not going to taste the way it did when

you chowed down at that gritty Malaysian hawker stall.

3. Nasi kerabu

If the blue rice doesnt spark your curiosity, the lines of people around the country waiting to order

this favorite Kelantanese dish should.

From the state of Kelantan in northern peninsular Malaysia, nasi kerabu gets its eye-grabbing color

from telang flowers, which are crushed and mixed into flour.

The aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu,

a fermented fish sauce.

In true Kelantan (http://www.tourism.gov.my/en/my/Web-Page/Places/States-of-Malaysia/Kelantan) style, you

use your hands to dig into this one.

4. Ayam percik (chicken with percik sauce)

KFCs popularity in the region (and across Asia) over other fast food chains won't surprise those

familiar with ayam percik.

Basically, it's barbecued chicken slathered in spicy chili, garlic and ginger sauce mixed with coconut

milk.

With the right amount of percik sauce, this staple Malaysian stall food packs more zing than

anything the Colonel can muster.

5. Nasi lemak

Some call nasi lemak Malaysias unofficial national dish. Everyone else calls it delicious.

Nasi lemak is basically rice cooked in coconut milk.

Its the sides that matter.

Depending on where you are in Malaysia, it comes with a variety of accompaniments such as hard-

boiled egg, peanuts, vegetables, lamb/chicken/or beef curry, seafood and sambal (chili-based

sauce).

Nasi lemak is traditionally eaten for breakfast but these days people are ordering it any time of day.

More on CNN:A guide to choosing the best dishes in Asia (http://travel.cnn.com/guide-food-

restaurants-asia-433271)

Nasi kandar restaurants offer a variety of meat curries and gravy served over white rice -- prawn curry is especially

popular.

6. Roti john

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Whoever John was, it's apparent that he preferred his sandwiches made with grilled minced meat

and egg in the middle of slim bread, and drowned in a confection of condiments.

Mayonnaise, ketchup, barbecue and chili sauce -- choose one or choose them all.

7. Rendang (beef, chicken or lamb)

Though sometimes erroneously called a curry, Malaysian food aficionados point out that this

chunky cauldron of coconut milk and spices is nothing of the sort.

The difference is in how its prepared: slowly simmered (to let the meat absorb the spices) until the

rosy liquid completely evaporates.

A favorite, especially during festive seasons, rendang is found across Malaysia.

8. Kuih

Variety, variety, variety -- that's way to explore kuih, or Malay-style pastries. Small enough to snap

up in a gulp and sugary enough to give you a modest jitter, kuih vendors are the most colorful

stalls of all.

This kaleidoscope of soft, sugary morsels goes quickly -- few pieces are left by the time daylight

begins to fade.

9. Nasi kandar

Nasi kandar is essentially rice served with your choice of toppings, which commonly include curry,

fish, egg and okra.

Everything is laid out buffet style, though you can also order la carte.

Found all over Malaysia, nasi kandar eateries are extremely popular, most open 24 hours and run

by ethnic Indian Muslims.

10. Popia basah (wet spring roll)

A hefty sort of spring roll, popia basah speaks to those in need of the familiar crispy snack, but

without the added oil.

Not to be confused with wet rolls found in parts of Vietnam, popia basah comes complete with its

own regional-specific flavor. In place of lettuce, the Malay wet spring roll has turnips, fried onions

and bean sprouts.

As word of its deliciousness spreads, lak sa is poised for glob al culinary domina tion.

11. Laksa

A staple of Malaysian cuisine, laksa eateries have been migrating abroad in recent years, making

appearances in Bangkok, Shanghai and further afield.

There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle

soup can get you there in its curry form.

Some like it with fish, others prawns.

Our favorite is Penang's asam laksa, in which tamarind features heavily ("asam" is Malay for

tamarind) to create a spicy-sour fish broth.

More on CNN: Kuala Lumpur's top 20 restaurants (http://travel.cnn.com/explorations/eat/kuala-lumpurs-

top-20-restaurants-169585)

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12. Bubur (porridges)

Bubur vendors are easy to spot. They're the stall with the giant steel pots and matching ladles.

The contents of these coconut milk-based, sometimes sugary soups include a medley of

vegetables and meats, and even dyed balls of flour and coconut milk.

There's no standard recipe in preparing bubur -- different regions boast their own specialty.

More on CNN: Baba Nyonya life and food in Penang (http://travel.cnn.com/explorations/play/the-baba-

nyonya-way-life-penang-422099)

13. Roti jalaRoti jala, or net bread, gets its name from the net-like formation that's created by making

zigzagging lines with flour on a large skillet.

The final product is folded up like a crepe and usually served with chicken curry. Roti jala is eaten

any time of the day.

14. Murtabak

This pan-fried bread stuffed with minced meat and onions and dipped in spicy sauce is a meal and

a half, only recommended to the famished.

Perfect murtabak is made with a robust amount of minced meat, so that the taste comes through on

the first bite.

So spicy-sour it'll make your tongue curl.

15. Cendawan goreng (fried mushrooms)

Deep-fried fungus doesnt get better than this. One version, cendawan goreng, is typically

peppered with chili or barbecue seasoning, giving it its own sass.

Eaten as an appetizer or snack, with a meal or while on foot, this one will have you imagining what

else you can fry -- and how else it can be seasoned.

Sambal udang is a Peranakan dish, created by descendants of 15th- and 16th-century Chinese imm igrants.

16. Sambal udang

The Baba Nyonya (http://www.babanyonyamuseum.com/) people, also known as Peranakan or Straits

Chinese, are mainly of Chinese descent, originally from Fujian province in southeastern China.

They settled along the coast of Malaysia mainly in Penang and Melaka, as well as parts of

Thailand, Singapore and Indonesia. These days, they're famous for their incredible food.

A popular Peranakan dish, sambal udang is all about prawns. Whole prawns are sent swimming

into a delicious pool of sambal -- chili paste -- that's flavored with prawn paste. The addition of

tamarind juice gives it a tangy kick.

17. Asam pedasNazlina Hussin, founder of the popular Penang cooking school Nazlina Spice Station

(http://www.pickles-and-spices.com/cooking-traditional-food-class.html) , says it'd be outrageous not to

include asam pedas on any short list of her country's best foods.

A fish curry popular throughout peninsular Malaysia, it's commonly made with freshwater fish or

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stingray.

Asam, which means tamarind, features heavily, along with ginger, shrimp paste, garlic, chilies and

other herbs.

18. Lemang

Eaten with a meat or vegetable dish, lemang is glutinous rice mixed with coconut milk, which is

cooked in bamboo.

The time-consuming process to make lemang starts by lining hollowed-out shoots with banana

leaves.

The bamboo is left over a fire to slowly cook the rice in a process known as tapai.

The result is sticky, wet rice that can, and regularly does, make a nice substitute for its plain Jane

counterpart.

19. Otak-otak (brains)

Perhaps named by someone with an offbeat sense of humor, otak-otak gets its graphic moniker

from its appearance, not its taste or ingredients.

This fish paste mixture of spices and diced onions is loosely wrapped in a banana leaf and

barbecued over charcoal until the pinkish contents become warm and the leaves are slightly

charred.

No fuss or frills when it comes to eating -- picking at it straight from the leaf is the only way to do it.

More on CNN: The foodie village in the middle of Kuala Lumpur

(http://travel.cnn.com/explorations/escape/kampung-baru-131599)

20. Tepung pelita

A kind of kuih (Malay-style pastry), tepung pelita easily takes the cake when compared to its post-

dinner relatives. At some point just about everyone has over-indulged in this two-layered coconut

milk-based sweet.

On the top layer, thick coconut milk with salt; on the bottom, a similar milky liquid mixed with sugar

and pandan leaves to turn it green.

Served in bite-sized pandan leaf bowls, the packaging of tepung pelita makes it easy to fulfill those

gluttonous desires.

Rojak -- not your average fruit salad. Veggies, shrimp paste and dough fritters are thrown into the mix.

21. Rempeyek

Few snacks come saltier, or more gratifying, than rempeyek.

This top Malaysian food is commonly made by deep frying a doughy batter into a thin brittle and

topping it with peanuts and anchovies.

The amount of salt can vary and there are variations that use dried shrimp or garlic instead of

anchovies.

22. Rojak

Rojak ("mixture" in Malay) is essentially a fried dough fritter with fruits and veggies, though there

are regional variations.

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But vegetarians shouldn't get their hopes up. The whole mixture is combined with Malaysia's ever-

popular shrimp paste.

It's the perfect combination of sweet, spicy and sour.

23. Putu piring

Like roti jala, putu piring is enjoyed in India and Malaysia.

Putu piring has the taste of a cake, with the added bonus of pockets of palm sugar.

Its plate-like shape is formed by flattening the flour before covering it in a white cloth and placing it

in a conical steamer.

24. Satar

If otak-otak is the hodge-podge, hot dog variety of grilled fish, then satar is its more refined cousin.

At one bazaar in Kelana Jaya (http://www.tourismselangor.my/) , Malaysia, a vendor has set up what he

calls mackerel-filled food from the east coast.

Roasted in a banana leaf, the process and look are a Photostat of otak-otak, but with more fish,

less spice and larger portions.

25. Roti canai

An Indian-inspired flatbread, roti canai is made with flour, butter and water, though some will toss

condensed milk in to sweeten it up.

The whole concoction is flattened, folded, oiled and cooked on a heavily oiled skillet, resulting in a

sublimely fluffy piece of bread with a crispy exterior.

You can eat this one as a snack on its own or use it to scoop up a side of curry.

More on CNN:Best of Langkawi (http://www.cnngo.com/explorations/escape/destinations/insider-guide-best-

langkawi-075399)

Meat on a stick. When does this concept not work?

26. Satay

Though considered by many to be a dish native to Thailand, satay is actually believed to have

originated in Indonesia.

Origins aside, can we all just agree that meat on a stick is good?

Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef or pork

forms (the latter in non-Muslim venues only).

Sauces vary from region to region, including the peanut sauce thats loved the world over.

27. Ikan bakar

The direct translation of this dish means "burned fish."

You shouldn't let that turn you off. This is one tasty grilled bit of seafood.

After being marinated in the all-important sambal, the fish is placed on a banana leaf and grilled

over a flame. Great for sharing.

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33. Wonton mee

You'll find variations of wanton mee, a dish of Chinese origin, all over Asia, but the one in Penang

stands out.

Springy egg noodles are served al dente with a sticky sauce made from soy sauce and lard oil. A

spoonful of fiery sambal (http://www.cookthink.com/reference/118/What_is_sambal) is added to the side.

It's topped with pieces of leafy green Chinese kale, sliced green onions, pickled green chilies and

wontons. The wontons are either boiled or steamed, as you'll find them elsewhere in Malaysia, or

fried, in a unique Penang twist.

34. Goreng pisangThe popular Malay snack of goreng pisang (banana fritters) is one of those dishes that has

variations in banana-growing countries around the world.

The deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter

than they were to begin with. Some of Malaysia's Chinese versions have unusually delicate and

puffy batter.

35. Chicken curry kapitan

This isn't an ordinary curry. A Peranakan dish, chicken curry kapitan has a tangy flavor made from

tamarind juice, candlenuts, fresh turmeric root and belacan (shrimp paste.)

As for the name, kapitan was the title of an Indian or Chinese leader in Penang. Legend has it a

kapitan once asked his cook "what's for dinner tonight?" The chef replied, "Chicken curry,

Kapitan!"

Ketupat. So pretty you almost don't want to eat it. Almost.

36. Ketupat

It would be a crime against the dumpling gods to leave this fancy little package off a list of

Malaysia's top foods.

More of a side than a main dish, ketupat comes in several varieties. Basically, it involves weaving a

pouch made of palm leaves around a handful of rice. The rice expands and compresses, resulting

in a neat little bundle you can dip in your curry or rendang.

37. Jeu hoo char

Another Peranakan great -- we could easily put together a list of 40 delicious Peranakan dishes --

this salad features a finely shredded mixture of stir-fried carrots, onions, mushrooms, pork and

cuttlefish.

This dish is particularly popular during festivals -- especially Chinese New Year.

38. Kaya toast

Kaya is a sweet and fragrant coconut custard jam, slathered onto thin slices of warm toast withample butter. It's as divine as it sounds, particularly when downed with a cup of thick black coffee.

Many locals have this for breakfast supplemented by two soft-boiled eggs with soy sauce and

pepper.

39. Ais kachang

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Tags:

EXPERIENCE MALA YSIA (/TAGS/EXPERIENCE-MALAYSIA) , MALAY CUISINE (/TAGS/MALAY-CUISINE), MALAYSIA TRAVEL

(/TAGS/MALAYSIA-TRAVEL) , MALAYSIAN FOOD (/EXPLORATIONS/TAGS/MALAYSIAN-FOOD) , PENANG

(/EXPLORATIONS/TAGS/PENANG) , KUALA LUMPUR (/TOKYO/TAGS/KUALA-LUMPUR)

Shaved ice desserts are always a popular treat in the tropics.

Ice kachang (ice with beans) evolved from the humble ice ball drenched with syrup to be the little

ice mountain served in a bowl, drizzled with creamed corn, condensed milk, gula melaka and

brightly colored syrups.

Dig into it and youll discover other goodies hidden within -- red beans, palm seeds and cubed

jellies.

40. Air tebu

While inhabitants of some regions in Asia prefer to gnaw on sugar cane (China and Vietnam, for

instance), others take a more refined approach when it comes to extracting the sweet nectar within.

Much of the smoke wafting through Malaysia's bazaar crowds comes from pots of boiling, frying

liquid, but a significant portion also originates from the engine of a sugar cane grinder.

Stalks are fed into industrial-sized juicers; the liquid is collected and served by the bag and bottle.

There's no dearth of syrupy drinks on offer, but air tebu is the only one that comes with a show.

Special thanks to author and restaurateur Chef Norman Musa(http://www.normanmusa.com/) , cooking

school owner Nazlina Hussin (http://www.pickles-and-spices.com/cooking-traditional-food-class.html) and the

other Malaysian locals who helped compile this list by sharing their favorite dishes, cooking tips

and explanations.

We know, we know. We've only scratched the surface here. Did we miss your favorite

Malaysian dish? Sound off in the box below. Or, better yet, tell us about it in this Malaysian

food (http://ireport.cnn.com/topics/984875) iReport (http://ireport.cnn.com/topics/984875) assignment. The

best submissions will be featured on CNN Travel.

CNN Travel's series often carries sponsorship originating from the countries and regions weprofile. However CNN retains full editorial control over all of its reports.Read the policy.(http://edition.cnn.c om/2012/08/09/w orld/spons orships-policy/index.htm l)

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70 comments

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NewestNewest CommunityCommunity ShareShare

nedarc

I don't know which is better the lovely look of the 'dishes' or the actual

taste...Unfortunately 'in the field' a lot of times diarrhea and stomach pain can

accompanythese foods due to rampedbacteriain certain locations on the planet !

BobVA

Food's great, butthe plates and silverware are at best wiped down with a filthy rag

between customers. Enjoy your hepatitis!

3

haga

Chai tow kway is served with lots of hot pepper in some restaurants.. so take your

guard before eating this dish..:)

..

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