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, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with 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.
Sultan Sir Abu Bakar Al-Khalil Ibrahim Shah ibni Almarhum Maharaja Tun Daeng Ibrahim was the Temenggong of Johor. He was the 1st sultan of modern Johor, the 21st Sultan of Johor and the first Maharaja of Johor from the House of Temenggong. He was also informally known as "The Father of Modern Johor", as many historians accredited Johor's development in the 19th century to Abu Bakar's leadership. He initiated policies and provided aids to ethnic Chinese entrepreneurs to stimulate the development of the state's agricultural economy which was founded by Chinese migrants from southern China in the 1840s. He also took charge of the development of Johor's infrastructure, administrative system, military and civil service, all of which were modelled closely along Western lines.
Hokkien mee, literally "Fujian noodles", is a group of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
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.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originating 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 by 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 between the recipes.
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.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
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 urban area 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.
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.
Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf, and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in Malaysia and Singapore, where the cuisines served are typically those derived from Indian Muslim and Pakistani cuisines, unique to the region.
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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