World Flavors Cookbook

Malaysia Recipes

Malaysian cuisine is a vibrant and diverse culinary tradition that reflects the country's multi-ethnic population of Malay, Chinese, and Indian heritage. It is a masterclass in aromatics, famous for its bold use of spices, coconut milk, and shrimp paste.

Recipes from Malaysia

• Nasi Lemak

  Malaysia's national dish; fragrant rice cooked in coconut milk and pandan leaves, served with a spicy sambal and various accompaniments.

• Roti Canai

  A flaky, buttery flatbread of Indian origin, stretched and flipped until paper-thin before being grilled.

• Beef Rendang

  A slow-cooked, rich and dry beef curry caramelized in coconut milk and a complex spice paste.

• Satay

  Seasoned meat skewers grilled over charcoal, served with a signature thick peanut sauce.

• Char Kway Teow

  Stir-fried flat rice noodles with prawns, cockles, Chinese sausage, and bean sprouts in a smoky, high-heat sauce.

• Penang Asam Laksa

  A tangy and spicy fish-based noodle soup with thick rice noodles, fresh herbs, and pineapple.

• KL Hokkien Mee

  Thick yellow noodles stir-fried in a rich, dark soy sauce with pork, prawns, and crispy lard bits.

• Ayam Goreng Berempah

  Crispy Malaysian fried chicken marinated in a fragrant blend of lemongrass, ginger, and spices.

• Mee Goreng Mamak

  Spicy Indian-Muslim style stir-fried yellow noodles with tofu, potatoes, and a unique tomato-chili sauce.

• Roti John

  An omelette sandwich made with a long baguette-like bun, spiced minced meat, and eggs, pressed onto a griddle.

• Nasi Kerabu

  A visually stunning blue rice dish naturally colored with butterfly pea flowers, served with a bounty of fresh herbs and grilled meat.

• Kuih Lapis

  A colorful, multi-layered steamed rice flour cake with a bouncy, gelatinous texture.

• Cendol

  A refreshing dessert of shaved ice, green rice flour jelly (cendol), red beans, coconut milk, and rich gula melaka syrup.

• Otak-otak

  A spiced fish cake mixture wrapped in banana leaves and grilled until fragrant and smoky.

• Klang Bak Kut Teh

  A dark, herbal pork rib soup slow-simmered with a complex blend of Chinese medicinal herbs and spices.

• Pisang Goreng

  Deep-fried banana fritters with a crispy, golden batter.

• Murtabak

  A thick, stuffed pancake of Indian origin, filled with minced meat, onions, and egg.

• Apam Balik

  A turnover pancake filled with crushed peanuts, sugar, and sweet corn.

• Nasi Kandar

  A Penang specialty of steamed rice served with a variety of intense curries and side dishes.

• Mamak Rojak (Pasembur)

  A savory Indian-Muslim salad of fried fritters, hard-boiled eggs, and vegetables in a warm, spicy-sweet peanut sauce.

• Ipoh Bean Sprout Chicken

  Ipoh style poached chicken served with exceptionally plump bean sprouts and fragrant rice.

• Popiah

  Fresh, non-fried spring rolls filled with braised jicama, tofu, and various garnishes.

• Karipap (Curry Puff)

  A small, crescent-shaped deep-fried pastry filled with spicy potato and chicken curry.

• Teh Tarik

  A strong, frothy black tea mixed with condensed milk, "pulled" between two cups to create a thick foam.

• Bubur Cha Cha

  A colorful dessert soup of sweet potatoes, taro, and tapioca pearls in a sweet coconut milk base.

• Mee Rebus

  Yellow noodles in a thick, velvety gravy made from sweet potatoes and dried shrimp.

• Asam Pedas

  A sour and spicy fish stew flavored with tamarind, chilies, and Vietnamese coriander.

• Ikan Bakar

  Grilled fish marinated in a spicy sambal and wrapped in a banana leaf for maximum aroma.

• Wonton Mee

  Springy egg noodles served with char siew (BBQ pork), wontons, and pickled green chillies.

• Ketupat

  Rice cakes compressed and cooked in a woven pouch of palm leaves.