(CWCS) – Wondering is there a complete list of Malaysia food that include most (if not, all) of Malaysia cuisine? You won’t be disappoint to see – from award-winning Penang food (& overrated, perhaps) to Malay Food & Peranakan food (eg. Baba Nyonya food, Chitti food, Jawi Peranakan food, Serani food, Mamak food). We even go beyond to include food from Borneo, aka Sabah & Sarawak.
To spoil you with endless choices, here are 100 of Malaysia’s top dishes, in no particular order.
Baba Nyonya Food
Baba Nyonya are the Peranakans (child of interracial marriage) with descent of Chinese from Southern China (mostly men) and Malay ladies. Baba Nyonya Food is uniquely found in regions with larger Chinese population like Penang, Malacca in Malaysia.
Baba Nyonya cuisine is characterized with a strong Malay influence using typical Malay spices intermarrying Chinese ingredients & cooking methods, however Peranakans flavor varied with proximity to Thailand (states: Penang, Kelantan, Perlis, Kedah) have more highlights on its sour taste (from Tamarind) and sour notes (from Torch Ginger flower, Lemongrass, Kaffir Lime leafs).
Jiu Hu Char (Jicama Dried Squid Lettuce Wraps) 鱿鱼炒
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A typical starter dish in Baba Nyonya cuisine, usually served during occasion for Baba Nyonya or some Chinese Hokkien families (including my own family) on Chinese New Year. It is very healthy with assorted vegetables and umami flavors from dried squid, which we called Jiu Hu and also shitake mushrooms.
This dish needs very good skills on cutting, so a good Jiu Hu Char shall be thinly sliced and uniform in size while on a bite.
Pai Tee (Fried Cups with Jicama Dried Squid & Shrimp) 小金杯
An extension from Jiu Hu Char dish above, where the same Jicama vegetable stir fry with dried squid are stuffed inside a crispy tart shell. A very exquisite starter dish in Baba Nyonya cuisine used to serve during occasion where hosting is involved, and is easily adaptable for fine dining.
You can learn this dish from me. Pai Tee require a lot of cooking skills, manual labor and time as the tart shells are not baked, but fried each using a copper mould dipped in hot oil. So deep frying it without leaving a hole or bubble at the bottom is pure skills from many years of experience.
Otak-otak (Spice Fish Custard) 乌达
Otak-otak, is a general term for fish paste wrapped in Banana Leaf. It is found in many places of Malaysia & Singapore with different recipe varieties of (1) wrapping technique (2) fish types (3) cooking (either steam/grill). The Nyonya version – Penang otak-otak is slightly more creamy wrapped in open boat shape while Malacca otak-otak is wrapped in full parcel, both version are usually steamed.
Muar otak-otak is famous, as it is a fishing village close to sea, using Wahoo fish specifically as it has lesser bones and it’s meat is rather stickier, when you eat is firm not soft, elongated wrapped with toothpick at ends. This version is grilled instead. The 2 most famous spots to have it are Xiao Mei Famous Muar Otak-Otak 麻坡正宗小妹乌达 and Otak-Otak Cheng Boi, 阿梅麻坡烏打.
Satar/Sata is Otak-otak’s sibling from Terrengganu.
Kari Kapitan Nyonya (Chicken Curry）
Kari Kapitan (Eng: Curry Kapitan or Captain Curry) is one of the significant dishes of Baba Nyonya. Kapitan which its name derived from the high-ranking government position exclusive title given by Chinese Qing dynasty to straits Chinese male who often held Malay court position. Not all Kapitan are Baba Nyonya, however the name of the dish suggest maybe it is named after one of the official’s favorite dish.
Kari Kapitan is a chicken curry dish that is characterized by its thick, rich, and aromatic curry sauce. The sauce is made using a variety of spices and herbs, such as lemongrass, galangal, turmeric, chili, and coconut milk. The curry is usually simmered until the sauce becomes concentrated and flavorful. The chicken is tender and absorbs the fragrant spices, resulting in a delicious and hearty dish.
A lot of tourist misunderstood the dish to be same as Rendang. Both Kari Kapitan and Rendang are flavorful and delicious Malaysian dishes made with coconut milk and an array of spices, but they differ in their cultural origins, main protein used, and the final texture and consistency of the dish. Kari Kapitan is a chicken curry dish associated with Baba Nyonya cuisine, while Rendang is a slow-cooked meat dish from Malay cuisine, known for its rich, dry, and intensely spiced sauce.
Babi Pong Teh (Braised Pork Potato) 焖豆酱鸡
Pong Teh (Eng: Braised Pork) is a braised meat dish with potatoes cooked in a gravy consisting of fermented bean paste and soy sauce. It is said that the word ‘pong’ could be a mispronunciation of the Hokkien word ‘hong’ for stewing in soy sauce while ‘teh’ could mean ‘te’ which is pig trotters.
The key ingredients used to create the distinctive flavors of Pong Teh include:
1) Fermented soybean paste (Tau Cheo): This paste is made from fermented soybeans and is responsible for the umami and savory taste of the dish.
2) Palm sugar (Gula Melaka): This natural sweetener adds a wonderful sweetness to balance the savory flavors of the dish.
3) Shallots and garlic: These aromatics are sautéed to create the base of the sauce and add depth to the overall flavor profile.
4) Spices: Pong Teh incorporates various spices such as cloves, cinnamon, and star anise, which contribute to its warm and enticing aroma.
5) Potatoes: Often, chunks of potatoes are added to the dish, providing a soft and hearty element that complements the tender pork.
Pong Teh is often served with steamed rice, which helps to soak up the flavorful sauce. The combination of tender pork and aromatic sauce makes Pong Teh irresistible as a comfort food after a long tired day.
It is the significant dish that represent the beauty of a merged culture between Chinese and Malay in the olden days because Malay could not eat Pork due to religion, however this dish was made with pork. In most restaurant nowadays, you can find Ayam Pong Teh which is the chicken version to suit the Malays for being halal.
Asam Pedas (Spicy and Sour Tamarind Fish) 阿叁鱼
Asam Pedas (Eng: Sour Spicy) is another iconic Baba Nyonya fish dish where elements of sour taste and sour notes are being highlighted, therefore is a must-try in Malaysia. Fish ingredient can be of different variety – (1) Ikan Pari (Eng: Sting Ray) most iconic of its kind, (2) Ikan Kembong, (3) Ikan Tenggiri, (4) Ikan Sembilang, (3) Ikan Jenahak.
The term “Asam” refers to tamarind, which is one of the essential ingredients in the dish and provides the sourness that characterizes Asam Pedas. “Pedas” means spicy, highlighting the use of various chili peppers in the recipe.
Asam Pedas is known for its bold and tangy flavors, and it is a favorite among local Malaysians due to the hot weather so a good sweat after the dish is satisfying.
Mee Siam (Dry Spicy Siamese Rice Vermicelli) 暹罗炒米粉
Nyonya Mee Siam is an unique fusion dish for the Chinese Peranakan in Penang due to its close proximity with Thailand therefore the name – Siam. It features a tangy and slightly spicy seasoning that coats thin rice vermicelli noodles, creating a delightful and satisfying taste experience.
Key highlights of Mee Siam Nyonya:
1) Rice Vermicelli Noodles: The dish starts with thin rice vermicelli noodles that are soaked and then briefly cooked until they are tender and springy.
2) Tamarind-Based Gravy: The highlight of Mee Siam Nyonya is its flavorful gravy, which is typically made with tamarind paste, giving it a tangy and slightly sour taste. The tamarind is combined with a blend of spices, such as chili, shallots, garlic, and lemongrass, which provide a fragrant and aromatic base.
3) Shrimp Paste (Belacan): To add depth and umami to the gravy, shrimp paste (belacan) is often incorporated. Belacan is a common ingredient in many Nyonya dishes and contributes to the unique and savory flavor profile of Mee Siam.
4) Protein: The dish is commonly served with various protein options, such as shrimp (prawns), chicken, or tofu, which are cooked separately and then added to the noodle and gravy combination.
5) Toppings: Mee Siam is typically garnished with a variety of toppings to enhance its flavors and textures. Common toppings include hard-boiled eggs, sliced fresh chilies, bean sprouts, chives or scallions, and sometimes fried shallots for an extra burst of flavor and crunch.
6) Lime: Before serving, a squeeze of lime juice is added to the dish, enhancing the tangy taste of the tamarind gravy.
It is commonly enjoyed as a light and satisfying meal during breakfast, easy to carry around. Usually found hawkers selling roadside, it is not an easy dish to find in restaurants or cafe even in Georgetown. I do teach this dish as it is easily adaptable for vegetarians or even vegans.
Hu Chee Rempah (Fried Fish Stuffed Spice) 煎辣椒鱼
A true and authentic Nyonya rempah fish (‘Hu Chee Rempah” in Penang Hokkien, “Ikan Cencaru Sumbat” in Malay) can only be made with hardtail mackerel, a small fish that is available in Malaysia. If you don’t have hardtail mackerel (or “Ngeh Buey” in Hokkien), you simply don’t make rempah fish because other fish will do no justice to this dish and will not deliver the essence, texture, and authentic flavor.
It is a favorite pastime snack street food where the rempah is the highlight where aromatic and moist sambal also charred at the side oozing out of the fish makes it irresistible. The mackerel fish is also fried to perfection so even the scales can be eaten. It consists of many small tiny fish bones so be careful not to get choked.
Hu Chee Rempah (Fried Fish Stuffed Spice) 煎辣椒鱼
A true and authentic Nyonya rempah fish (‘Hu Chee Rempah” in Penang Hokkien, “Ikan Cencaru Sumbat” in Malay) can only be made with hardtail mackerel, a small fish that is available in Malaysia. If you don’t have hardtail mackerel (or “Ngeh Buey” in Hokkien), you simply don’t make rempah fish because other fish will do no justice to this dish and will not deliver the essence, texture, and authentic flavor.
It is a favorite pastime snack street food where the rempah is the highlight where aromatic and moist sambal also charred at the side oozing out of the fish makes it irresistible. The mackerel fish is also fried to perfection so even the scales can be eaten. It consists of many small tiny fish bones so be careful not to get choked.
