Nasi Lemak is a Malay dish made with fragrant rice and simmered pandan (screw pine) leaves in coconut milk. It's regarded as Malaysia's national cuisine, and it's available practically everywhere. This dish is well-known in neighbouring countries such as Indonesia, Singapore, Brunei, and Southern Thailand.

In the classic Malaysian version of nasi lemak, anchovies, sambal (a spicy paste), peanuts, and boiled eggs are all common ingredients. Most nasi lemak stalls serve sambal kerang (cockles) with fried egg, sambal squids, fried chicken, rendang, sambal fish, and other foods. You won't be disappointed if you're a vegetarian because several restaurants, such as Simple Life in Kuala Lumpur and Yummy Garden in Jalan Ujong, Melaka, sell vegetarian nasi lemak. Mock anchovies are used in these restaurants.

Chee Cheong Fun refers to rice noodle rolls. This is a Cantonese cuisine from Hong Kong and Southern China. In Malaysia and Singapore, chee cheong fun is usually served with a black-colored sweet soy sauce. The black and sweet prawn paste used in the Penang version of this dish has a toffee-like consistency.

In Ipoh, another Malaysian food hub, chee cheong fun is usually eaten dry or with a lot of sauce. The dry version comes with sesame seeds, soy sauce, fried shallots, onion oil, chilli sauce, and pickled green chilli. In the form with a lot of sauce, it's served with curry and mushroom gravy.

While there may be minor differences in how the dish is made in different parts of Malaysia, it is available practically everywhere.

Roti Canai is a flatbread with Indian influences that may be found in Malaysia's many'mamak' kiosks. These shops specialise in Indian-style cuisine and were founded by Muslim Tamil immigrants who arrived in Malaysia. It is popularly referred to as "Flying Bread /飞饼" in Chinese due to the practise of spinning and tossing the dough before cooking. It's also known as " 印度煎饼", which roughly translates to "Indian pancake." Roti Canai is generally served with dhal (lentil curry) or any other curry available in mamak booths, such as fish, chicken, or mutton curry. Roti Canai is also eaten with a liberal sprinkling of white sugar, which is a sweet tooth's favorite.

Aside from the traditional style, Roti Canai is available in a variety of shapes and sizes, including Roti Telur (egg bread), Roti Tisu (paper thin and flaky tissue bread), Roti Bawang (onion bread), Roti Telur Bawang (egg and onion bread), Roti Pisang (banana bread), Roti Planta (margarine bread with sugar), and many more.

Asam Laksa is a fish-based spicy rice noodle soup. It is one of the most well-known dishes in Peranakan cuisine. The Peranakans, descendants of Chinese migrants who lived in Malaysian regions and whose culture melded with that of the indigenous Malays, developed this cuisine through a fusion of Chinese and traditional Malay cuisines. It's a highly popular and extensively consumed dinner in Malaysia. It's all over the place, particularly in Penang, one of Malaysia's 13 states.

Asam Laksa contains fish, shredded cucumber, onions, pineapple, red chillies, common mint, lettuce, daun kesum (Vietnamese mint), and pink bunga kantan (torch ginger). It's commonly served with thick rice noodles and prawn paste for flavouring, though the strong flavour may be off-putting to others.

Rojak is a traditional Indonesian salad made up of various fruits and vegetables. It's often served with a lot of prawn paste, which may be too much for those who can't handle strong flavours. The four types of rojak accessible in Malaysia are fruit rojak, rojak Penang, sotong kangkung, and Indian rojak.

Fruit rojak commonly contains cucumber, pineapple, jicama (or Mexican turnip), bean sprouts, and deep-fried tofu (tau pok and you tiao). Belacan (shrimp paste), water, sugar, lime juice, chilli, and crushed peanuts are commonly used in the dressing for this rojak.

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Rojak Penang is similar to fruit rojak, except it commonly includes guava, jambu air (java apple), raw mango, and squid fritters. The dressing on this rojak is thicker, almost caramel-like in substance. Sotong kangkung is a popular Malaysian dish available from a number of restaurants. This rojak is made composed of sotong (cuttlefish) and kangkung (water spinach), cucumbers, bean curd, peanuts, chilli, and sauce.

Rojak is a popular Indonesian dish available in restaurants, mamak kiosks, food trucks, and even roadside stalls.

Satay is usually served with ketupat, a traditional Malaysian dish. This is a diamond-shaped rice dumpling that has been wrapped in palm leaves. It's a simple foodstuff that's commonly served with a meal as an alternative to plain rice. When served with satay, it is removed from the palm leaves and sliced.

Satay is a seasoned beef skewered and grilled meal. In Malaysia, it's often served with peanut gravy, onions, and cucumbers. Sliced chicken, goat, sheep, beef, and other items can be used in satay. Satay is usually grilled or barbecued over a charcoal fire.

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Malaysian food courts, roadside food vendors, and pasar malam (night market) booths all sell it. Thanks to a recent surge in vegetarian alternatives, it's also available at vegetarian restaurants like Kechara Oasis and Beyond Veggie by Secret Recipe.

Curry Mee is a tasty and distinctive meal popular in Malaysia and Singapore that combines aspects of Chinese and Indian cuisine. A hot curry soup, coconut milk, chilli paste, and a selection of dao-pok (dry tofu), prawns, cuttlefish, chicken, cockles, and mint leaves are commonly served with thin yellow noodles and/or thin bee-hoon (rice vermicelli

Penang Hokkien Mee is a popular dish in Malaysia. It is a popular noodle dish from the Fujian (Hokkien) province of China. Traditional accompaniments include a spicy prawn soup, chicken or pig parts, squid, prawn, fish cake, kangkung (water spinach), and sambal (chilli paste).

It's a popular dish, particularly in Penang, and the soup has a savoury, rich flavour that virtually everyone enjoys.

Wanton noodle soup is a Cantonese dish that originated in Guangzhou, China and is now popular in Malaysia. You can pick between two popular variations of this dish. In the first, the noodles are served with a bowl of chicken soup, whereas in the second, the noodles are served with black soy sauce. Toppings for the dish include Chinese greens, wanton dumplings, five-spice roasted pork, and spring onion. Wanton noodles may be available in practically every food court in Malaysia.

In Malaysia, char kway teow is a well-known dish. Whole prawns, deshelled cockles, bean sprouts, and chopped Chinese chives are stir-fried with char kway teow (flat noodles) over a high heat with light and dark soy sauces, chilli, a tiny quantity of shrimp paste, and whole prawns, deshelled cockles, bean sprouts, and chopped Chinese chives. The dish includes stir-fried eggs, Chinese sausage slices, fishcake, bean sprouts, and, less commonly, other components. Char kway teow is traditionally stir-fried in hog fat with crunchy pork lard croutons. Char kway teow is traditionally served on a banana leaf on a dish to enhance the aroma of the noodles.

The dish is impaled on a thin stick and cooked in a kettle of boiling hot stock or soup in a Chinese steamboat called Lok-Lok. After that, you can serve it with a variety of sauces. It's frequently served with a spicy peanut sauce, chilli sauce, or sweet sauce to complement the flavour.

At Malaysian cities and towns, Lok-Lok is sold on the side of the road, in food courts, and at busy intersections. Clams, cockles, hog intestines, pork liver, sausages, fish balls, meat balls, squid balls, shrimps, vegetables, vegetarian faux meat, mushrooms, and even certain cooked things like deep-fried wantons and deep-fried bean curd skins are all included in Lok-Lok.

Otak-otak is a delicacy in Indonesian cuisine. Malaysia is one of the countries that provides service. The word "brain" in Malay and Indonesian is otak. The dish is claimed to be named after brains because of its soft and spongy texture.

Otak-otak is usually served as a side dish with steamed rice. The main ingredients, which are wrapped in banana leaf, are fish, spices, and leek. The dish is served at a number of well-known restaurants, including Nyonya Colours and Lorong Seratus Tahun. There are many vegetarian alternatives to synthetic meat.

​A popular Teow Chew dish is Bak Kut Teh, a classic Teow Chew supper from China. This species can be found in Malaysia, Singapore, Sumatra, Southern Thailand, and Indonesia. Bak kut teh translates to "pig bone tea." In its preparation, Chinese herbs, garlic, star anise, cinnamon, mushroom, choi-sum, tofu sheets, and dried tofu puffs are frequently used. It's typically served with hot rice and dipping youtiao / yau char kwai (fried dough strips). Bak Kut Teh is a popular dish in Malaysia, with many restaurants specialising in it, particularly in Klang and Kuala Lumpur.

Simple and tasty, Mee Goreng Mamak is a popular Malaysian, Indonesian, and Singaporean dish. In Malay, mee goreng literally translates to "fried noodles." Chilli, Chinese cabbage, cabbage, tomatoes, eggs, shallots, and garlic are usually used, as are fish, chicken, or prawns. Mamak stalls can be found all around Malaysia serving this dish.

​Nasi Dagang is a southern Malaysian and Thai food. It's made with steamed rice, coconut milk, and fenugreek seeds, and it has a particular flavour. Other rice accompaniments include fish curry, hard-boiled eggs, pickled vegetables, and chicken or beef rendang. On Peninsular Malaysia's east coast, this cuisine can be found in Kelantan, Terengganu, and Southern Thailand.

Nasi Kandar is a popular northern Malaysian dish inspired by Penang. It's usually served with steamed aromatic rice, as well as a variety of curries poured over the rice and side dishes. Along with the rice, you can serve fried chicken, rendang, lamb, fried fish, fried prawns, fried squid, cubed beef, and other delicacies. Vegetarian side dishes include eggplant, okra, lettuce, and deep-fried bitter gourd. Because of the variety of curries and side dishes, nasi kandar has a rich and varied flavour.

Cendol is a traditional Indonesian dessert passed down through the generations. This delicacy typically includes coconut milk, worm-like bits of green jelly produced from rice flour and green food colouring derived from pandan leaves, shaved ice, and palm sugar.

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Cendol is a Malaysian dessert that can be found all throughout the country. It's now offered with extra toppings including red beans, grass jelly, corn kernels, and glutinous rice. According to a current fad, Cendol is now served with durian meat and jack fruit.

Nasi Briyani (briyani rice) is a mixed rice dish from India made with basmati rice and flavoured with spices, yoghurt, meat, and/or vegetables. Some of the ingredients and spices that may be used are nutmeg, pepper, cloves, ghee (clarified butter), cardamom, bay leaves, cinnamon, coriander, mint leaves, ginger, onions, and garlic.

Mushroom briyani, meat briyani, and veggie briyani are just a few of the flavours available in nasi briyani. The bulk are sold by Malaysian mamak vendors and Indian restaurants.

Bean sprouts chicken (Cantonese: Ngah Choi Kai; Malay: Taugeh Ayam) is a dish similar to Hainanese chicken rice but with a side of beansprouts. A gentle soy sauce with a hint of oil is served alongside the steamed chicken.

People usually eat rice with their chicken and bean sprouts, but a bowl of transparent chicken soup with flat white noodles is also available.

Ais Kacang, which literally translates to "ice beans," is a popular Malaysian delicacy. In the past, Ais Kacang was made entirely of shaved ice and red beans. Ais kacang currently comes in a variety of colourful colours and toppings, such as fruit, thanks to the current range of ingredients.

A frequent complement is attap chee (palm seed), red beans, sweet corn, grass jelly, cubes of agar-agar (jelly), peanuts, and ice cream. Over the mountain of shaved ice, a final topping of condensed milk, evaporated milk, and/or coconut milk, as well as some syrup bandung, is drizzled (rose syrup). In Malaysia, there are various different forms of ais kacang, some of which are served with gula melaka instead of coconut milk (palm sugar).

Despite being wrongly referred to be a curry, aficionados of Malaysian cuisine point out that this chunky maelstrom of coconut milk and spices is anything but.

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The difference is in the method of preparation: it is gently simmered until all of the rose liquid has evaporated (to allow the meat to absorb the spices). Rendang is a popular meal in Malaysia, particularly around the holidays.

Sticky rice cooked in bamboo with coconut milk and eaten with meat or vegetable dishes is known as lemang.

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Making lemang is a time-consuming procedure that begins with banana leaves lining hollowed-out shoots. The bamboo is left over a fire to slowly cook the rice in a process known as tapai.

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The result is a sticky, moist rice that may (and frequently does) be used in place of plain Jane rice.

Goreng pisang (banana fritters), a traditional Malay snack, is one of those dishes that differs based on the location of banana cultivation.

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The intrinsic sugars in the bananas caramelise when deep frying, making them much sweeter than before. Some Malaysian Chinese types have particularly delicate and fluffy batter.

You haven't experienced authentic Malaysian cuisine until you've had this delightful treat.

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Apam balik is a pancake-style snack with an omelette-like container. It's a dinner that's constantly recreated, with more than enough sugar, peanuts, and the occasional sprinkle of corn.