Malaysian food list TOP40, see how many of these delicacies you have tasted

Malaysian cuisine is influenced by many regional cuisines, including Chinese cuisine, Indian cuisine and Malay cuisine.

In some ways, it is similar to Indonesian cuisine, with many dishes being the same between the two countries.

Next, let’s take a look at the Top 40 delicacies in Malaysia! (In no particular order)

This is an irresistible Indian Muslim dish of yellow noodles, beef or chicken, shrimp, vegetables, eggs and soy sauce with a sprinkle of chili.

The best place to taste Indian fried noodles is at stalls in Malaysia. You can also cook it at home, but the taste may be different.

The prototype of Malay noodles is Chinese noodles. It has rich potato gravy and spices such as lemongrass and ginger.

Common ingredients include prawns, mutton and dried anchovies. Then serve with lime, hard-boiled eggs, and more.

Char Kway Teow is popular throughout Southeast Asia. Kuey teow is made of rice flour. It is best to use lard and soy sauce for fried kuey teow, and then spices such as chili and onion. The ingredients usually include clams, bean sprouts, etc., and sometimes eggs and shrimp.

Indispensable for good fried rice noodles is wok gas, which gives the rice noodles a rough and earthy flavor.

Again, there are many Chinese delicacies in Malaysia, and wonton noodles is one of them. Springy egg noodles are served in a sauce made with soy sauce and lard, plus a spoonful of sambal.

The wonton noodles are topped with plump wontons, green kale, peppers and scallions. Wonton noodles can be simply steamed or fried.

This delicacy is impressive because of the blue rice.

Nyonya blue flower rice comes from the state of Kelantan in the northern peninsula of Malaysia. Its unique color comes from crushed blue flowers. Blue flower rice is topped with bean sprouts and fried coconut, then drizzled with spicy bodhi sauce (a fermented fish sauce). Authentic Nyonya blue flower rice is eaten directly with your hands.

Some people call nasi lemak the unofficial national dish of Malaysia because it is so popular in Malaysia. Traditionally, nasi lemak was eaten for breakfast, but now, it can be eaten at any time of the day.

Nasi lemak is basically rice cooked in coconut milk, but the side dishes are also important. It is usually served with various side dishes such as boiled eggs, peanuts, vegetables, mutton/chicken/or beef curry, seafood and sambal. Side dishes vary from place to place in Malaysia.

Kandan rice is essentially rice served with a variety of toppings, usually including curry, fish, eggs and okra, a bit like a buffet.

Biandan rice restaurants can be found all over Malaysia. Most of them are open 24 hours a day and are run by Indian Muslims.

Bamboo tube rice is made by mixing glutinous rice with coconut milk, wrapping it in banana leaves and cooking it in a bamboo tube.

The prepared bamboo tube rice has a moist and sticky texture and is usually eaten with meat or vegetables.

Malaysian porridge is based on coconut milk, some are sweet porridge, and some are salty porridge with various vegetables and meat.

There is no standard version of Malaysian porridge, and different regions have their own characteristics.

Grilled chicken with sauce is grilled chicken mixed with chili, garlic and ginger juice and coconut milk.

The grilled chicken is delicious with just the right amount of sauce. This is a Malaysian food stall food.

This is beef/chicken or lamb made with lots of coconut milk and spices.

Start by simmering the meat and spices slowly until the liquid has completely evaporated. Rendang is popular all over Malaysia, especially during festivals.

Sambal shrimp is a Baba and Nyonya dish that was first invented by the descendants of Chinese immigrants in the 15th and 16th centuries. Sambal shrimp is shrimp seasoned with sambal sauce, and tamarind juice is added to it. The final taste is hot and sour.

Baba Nyonya, also known as Peranakan or Straits Chinese, are mainly of Chinese descent and originally came from Fujian Province in southeastern China. They settled in the coastal areas of Malaysia, mainly in Penang and Malacca, as well as parts of Thailand, Singapore and Indonesia.

Hot and sour fish is popular throughout Malaysia and is usually made with freshwater fish or stingray.

The spices inside include tamarind, ginger, shrimp paste, garlic, chili and other herbs.

Utah means "brain" in Malay, which is named after its appearance. The fish sauce is mixed with spices and minced onions, then wrapped in banana leaves and baked over charcoal.

This kind of grilled fish is made by mixing fish with various spices, then wrapping it in banana leaves and grilling it. Because shredded coconut is added to it, it has a unique coconut flavor.

In Malaysia, there are many ways to cook chicken curry.

Potatoes and herbs are usually added to country curry chicken. Among them, turmeric, kaffir lime leaves and lemongrass are blended into a unique aroma. There are also palm sugar and coconut paste in it, which brings a special flavor. Sweet.

Braised pork is a Nyonya delicacy in Penang. It is made from pork marinated in five-spice powder, then wrapped in tofu skin and fried.

Braised pork is usually served with two dipping sauces, a spicy red chili sauce and a rich gravy with eggs and cornstarch.

Marinate the fish with sambal sauce and grill it on a banana leaf.

This is a chicken curry invented by the Peranakans. "Kapitan" is the title of the local overseas Chinese leader. It is said that a Kapitan asked the chef: "What will we have for dinner today?" The chef replied: " Curry chicken, Kapitan. ”

This kind of curry chicken is added with tamarind juice, stone chestnuts, turmeric, and belacan, and it has a very rich flavor.

Laksa is one of the staple foods in Malaysia and there are many different versions. Some laksas are similar to spicy curries, some are served with fish, and some are served with prawns.

We have introduced Penang’s Assam Laksa before, which has tamarind added to it, giving it a unique sour taste.

This is actually a Nyonya salad invented by the Peranakans. In addition to squid, it also contains carrots, onions, mushrooms and pork. Stir-fried squid is especially popular during festivals, especially during the Chinese New Year.

Fried mushrooms are usually fried and sprinkled with chili or barbecue seasoning. It can be eaten as an appetizer or snack, or as a side dish.

Many people associate satay with Thailand, but in fact satay is believed to have originated in Indonesia.

Satay is a kind of kebab, usually made with chicken, beef or pork in Malaysia. The sauce it uses also varies from place to place.

Rojak means "mixture" in Malay. It is actually a salad made of fruits, vegetables and fried dough sticks.

Shrimp paste is also added to the rojari, and the taste is a combination of sweet, spicy and sour.

Fried banana is a very popular Malay snack. In fact, there are similar delicacies in many countries and regions around the world.

Fried bananas will be sweeter. The outer layer of batter is very crispy after being fried, and the soft inside has a very pleasing texture.

Although the origin of john's bread is unclear, this sandwich is very popular in Malaysia.

John’s bread is filled with minced meat and eggs in a long bread, and is paired with various seasonings, such as mayonnaise, ketchup, barbecue sauce and chili sauce. You can choose from a variety of combinations .

Malay spring rolls are a type of wet spring rolls. Different from Vietnamese spring rolls, Malay spring rolls use radish, fried onions and bean sprouts instead of lettuce.

The name of the pancake comes from the mesh structure, which is formed when the pancake is made in a zigzag-like shape and then folded over.

Net cake is usually served with chicken curry.

The fillings of this kind of pancake are a lot of minced meat, onions and spicy sauce. If you like hot and sour taste, then it will not disappoint you and it will be very filling.

Fried peanut cake is made by frying the batter until it is thin and crispy, and then sprinkling peanuts and anchovies on top.

The saltiness of fried peanut cakes varies depending on the amount of salt added. Some versions use shrimp or garlic instead of anchovies.

An Indian pancake made with flour, butter and water, it has a fluffy texture and crispy exterior. Pancakes can be eaten on their own or paired with curries.

Carrot cake is made by mixing rice flour and grated radish, then steaming them together into lumps. After steaming, cut into small pieces and stir-fry with pickled radish, eggs, garlic, green onions, soy sauce and fish sauce.

There are two types of carrot cakes: white and black. The black color is due to the addition of black sweet soy sauce.

Malay rice dumplings are very similar to our rice dumplings, but their coconuts are palm leaves or coconut leaves. They can be eaten with curry or rendang.

This is a pancake-style snack, a bit like an egg pancake. Manjian cakes are stuffed with lots of sugar, peanuts, and occasionally sprinkled with corn.

In addition, there are other versions of manjian cake, but they are all sweet.

There are many types of Nyonya cakes, which are Malay-style cakes.

You can see colorful pastries at the Nyonya cake stalls. This soft dessert is not only loved by locals, but also one of the must-try foods for many tourists in Malaysia.

Perita is a Malay-style pastry, a double-layered coconut milk dessert.

The upper layer is thick coconut milk with salt, and the lower layer is a milk-like liquid mixed with sugar and pandan leaves. The color is green. Finally served in a bowl made of bite-sized pandan leaves, it looks delicious.

Dish steamed cake is popular in both India and Malaysia. It tastes like a cake, filled with palm sugar and sprinkled with shredded coconut.

It is shaped like a plate and tastes soft and delicious.

We have introduced kaya toast more than once before. This is toast spread with coconut cream jam and butter.

Kaya toast is often served as breakfast, accompanied by two hard-boiled eggs, soy sauce and pepper, or can be eaten with a cup of black coffee.

Red bean ice has always been a popular delicacy in tropical areas. The shaved ice is topped with colorful syrups, creamed corn, condensed milk, gula melaka, and of course red beans, palm seeds, and jelly.

Shaved ice dessert has always been a popular delicacy in the tropics.

In Malaysia, you can taste sugarcane juice made on site. The sugarcane is put into the juicer, and then the juice is collected in bottles or bags. This is very fresh sugarcane juice with no additives.

The above are the 40 most popular delicacies in Malaysia. How many have you tried?