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 East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Otak-otak is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.
Motabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Curry mee is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Johor and Singapore, it is sometimes called curry laksa. Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also endemic in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
Bandung, sirap bandung, air bandung or iced bandung is a drink popular in Maritime Southeast Asia, notably in Brunei, Malaysia and Singapore. It consists of evaporated milk or condensed milk flavoured with rose syrup, giving it a pink colour.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Muar or Bandar Maharani, is a historical town and the capital of Muar District, Johor, Malaysia. It is one of the most popular tourist attractions in Malaysia to be visited and explored for its food, coffee and historical prewar buildings. It was recently declared as the royal town of Johor by Sultan Ibrahim Sultan Iskandar and is the fourth largest city in Johor. It is the main and biggest town of the bigger entity region or area of the same name, Muar which is sub-divided into the Muar district and the new Tangkak district, which was upgraded into a full-fledged district from the Tangkak sub-district earlier. Muar district as the only district covering the whole area formerly borders Malacca in the northern part. Upon the upgrading of Tangkak district, the Muar district now covers only the area south of Sungai Muar, whilst the northern area beyond the river is in within Tangkak district. However, both divided administrative districts are still collectively and fondly called and referred to as the region or area of Muar as a whole by their residents and outsiders. Currently, the new township of Muar is located in the Bakri area.
Tun Dr. Awang bin Hassan was a Malaysian politician who served as the 5th Yang di-Pertua Negeri (Governor) of Penang from 1981 until his retirement in 1989. He had previously served as the 7th Malaysian High Commissioner to Australia from 1973 to 1980.
Nasi ambeng or Nasi ambang is an Indonesian fragrant rice dish that consists of - but is not limited to - steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng urap, bergedel, and serunding.
Krupuk (Javanese), kerupuk (Indonesian), keropok (Malay), kroepoek (Dutch) or kropek (Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are a popular snack in maritime Southeast Asia, and is most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is an ubiquitous staple in its country of origin, and has spread to other countries either via the migration of diaspora populations or exports.
Rujak or Rojak is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in the countries of Malaysia and Singapore, which serve a type of Indian Muslim cuisine unique to the region by its Indian community.
Mie jawa, also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, commonly found in Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia.
Mee Siput Muar or simply Mee Siput is a cracker which originated from and is commonly available in Muar, Johor, Malaysia.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
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