Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in Malaysian Borneo, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Hokkien mee is a Southeast Asian dish that has its origins in the cuisine of China's Fujian (Hokkien) province. There are three distinct types of Hokkien mee found in Malaysia and Singapore.
Singaporean cuisine derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine. Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also excellent Malay and Indian food in Ipoh; the nasi kandar served by a prominent local Mamak stall is nicknamed nasi ganja due to its supposed addictive properties. Specialty foods from neighbouring towns are also available in Ipoh.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.
Rice vermicelli is a thin form of rice noodles. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in the Chaoshan region of China and countries with a significant Teochew Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.
A rice noodle roll is a Cantonese dish from Guangdong Province in southern China and Hong Kong, commonly served either as a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen, filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce—sometimes with siu mei drippings—is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fan. The name, jyu cheung fan, “jyu” means “pig” in Cantonese, “cheung” means “intestine”, and “fan” means “noodles”. Combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. There is no official recording of the history of the rice noodle roll. Most cooking books mention that the jyu cheung fan was begun in the 1930s. A snack or breakfast that sold in many street restaurants. In Guangzhou, Guangdong Province, people called it laai cheung because it is a noodle roll that pulled or pushed by hand.
Pad see ew is a stir-fried noodle dish that is commonly eaten in Thailand. It is also quite popular in Thai restaurants around the world.
Bakmi or bami is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Southeast Asia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products, which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes, especially in Southeast Asian countries which have significant Chinese populations and known by various names.
Kwetiau goreng is an Indonesian style of stir fried flat rice noodle dish. This flavorful and spicy fried noodle dish is common in Indonesia. It is made from noodles, locally known as kwetiau, which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis. In Asia, kwetiau is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, mie goreng, with the exception of replacing yellow wheat noodles for flat rice noodles.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were not given their name, húntún (餛飩), until the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish is usually egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia wonton noodles are called mie pangsit.
In the past, Phuket was one of Thailand’s commercial ports which traded with other countries. These cultural influences are reflected in the cuisine and local foods. Phuket cuisine and local food is the combination of many cultural food habits, whether they be Chinese, Malay or Thai. Some Phuket local food tastes sweet, such as Chinese Hakka cuisine, but it can also be spicy, such as in Thai cuisine and Malay cuisine.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for natives group in Sarawak with each ethnic has their own delicacies. The Iban popular with “tubu” (stems), “tuak” and “pansuh”, the Malay with “bubur pedas” (porridge) and “kek lapis Sarawak”, the Bidayuh with “asam siok” and “sup ponas Bidayuh”, the Melanau with “tebaloi”, “sagu” and “umai” and Orang Ulu well known with “garam barrio”, “kikid” (broth), “tengayen”, and “urum giruq” (pudding).
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.
Indonesian noodles are a significant aspect of Indonesian cuisine which is very diverse. Indonesian cuisine recognised many types of noodles, with each regions often developed their distinct recipes.
