Malaysian cuisine

Malaysian cuisine(Malay:Masakan Malaysia;Jawi:ماسقن مليسيا‎) consists of cooking traditions and practices found inMalaysia, and reflects the multi-ethnic makeup of its population.The vast majority ofMalaysia's population can roughly be divided among three major ethnic groups:Malays,ChineseandIndians. The remainder consists of theindigenouspeoples ofSabahandSarawakinEast Malaysia, theOrang AsliofPeninsular Malaysia, thePeranakanandEurasiancreole communities, as well as a significant number of foreign workers and expatriates.
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian,Indonesian, Thai,Filipinoand indigenous Bornean and Orang Asli, with light to heavy influences fromArab,Thai,Portuguese,DutchandBritish cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments, herbs and spices used in cooking vary.
Because Peninsular Malaysia shares a common history withSingapore, it is common to find versions of the same dish across both sides of the border regardless of the place of origin, such aslaksaandchicken rice. The same thing can be said with Malaysian Borneo andBrunei, such asambuyat. Also because of their proximity, historicmigrationand close ethnic and cultural kinship, Malaysia shares culinary ties withIndonesia,Thailandand thePhilippines,as these nations share dishes such assatayandrendang.
Because the vast majority of Chinese Malaysians are descendants of immigrants fromsouthern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Teochew,Cantonese, Hakka and Hainanese cuisines.However, although the vast majority of Indian Malaysians are descendants of immigrants from southern India, Malaysian Indian cuisine has a mixture of north-south Indian and Sri Lankan diversity that can be differentiated by drier or wetter curry dish preparation.
Malaysian cuisine has developed over theregion's history. Although the modern state of Malaysia did not exist until 1963, the cuisine can claim traceable roots as far back as the 1400s, during the time of theMalacca Sultanate. Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries.This diverse culinary culture stems from Malaysia's diverse culture and colonial past.The cuisine was developed as a melange between local and foreign. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders whobrought spicesfrom the Middle East, as well as Portuguese, Dutch, and English colonists and traders who introduced food staples such as peanuts, pineapples, avocado, tomatoes, squash and pumpkin.During the 19th century in the period of British colonial rule, many Indian and Chinese laborers were brought to Malaysia, contributing to the diversity of tastes in Malaysian cuisine.
Being a multicultural country, Malaysians have over the years adopted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indiancurry, and made it more dilute and less spicy to suit their taste. Chinesenoodleshave been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in the absence of an established community from said countries have made it completely their own, a notable example beingtom yam, one of Thailand's most well-known dishes
After migrating south of the border, Thai tom yam adopts the visual characteristics of a Malaysian Assam gravy, with a flavor profile that is sweet, sour, and spicy. It is thickened with pounded chili paste, which also gives it a vivid orange-red color.Tamarindis often used instead of lime juice as the souring agent, and dried chilies, rather than fresh ones, are used to provide a fiery kick.Malay-styletom yam soup tends to be heavily seafood-based, whereas in Chinese-style eateries, the broth's spiciness is toned down and it is usually served as a base for noodle soup.
Across the sea from Peninsular Malaysia, on Borneo island, lie the states of Sabah and Sarawak. Traditional lifestyles and limited roads still predominate outside of the major cities, especially in Sarawak, where rivers are the only major highways for much of the inland population. The jungles of Borneo are teeming with wild plants, fungi, and fruits, and its sweeping coastlines and many large rivers provide an abundance of seafood and freshwater fish fit for the dinner table. A rich variety of traditional food has been developed by Borneo's many tribes and indigenous groups over the centuries; much of it is healthy food, consisting of foraged (now increasingly cultivated due to modernisation) and fermented foods. Because much of the region was once under the Brunei Sultanate'sthalassocracy, theBruneian Malay peoplehave left a lasting culinary influence, particularly on the cookery of the coastal Muslim communities of East Malaysia. According to the source paper written in 2006, the Malaysian food industrial sector accounted for about 14% of the total manufacturing energy consumption.
Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes around the world, thus it is usually preserved out of necessity for important events and festivals. The tribal peoples of Sabah and Sarawak are no different; most of them have developed techniques for curing, fermenting or preserving their supplies of fresh meat, fruit and vegetables. For example, during festive occasions theMurut peopleof Sabah would servetamba(jerukin the Malay language) made from fresh rawwild boaror river fish, which is stuffed in bamboo tubes along with rice and salt and left to ferment for a few weeks, a technique which is also practised by theLun Bawangpeople across the border in Sarawak. Fermented products are also frequently used as a cooking ingredient besides eaten on their own. Dayak households in Sarawak may saute their version offermented meatwith garlic and tapioca leaves (either fresh or pickled), and fermentedtempoyakis a popular cooking seasoning.
The production and consumption of traditional liquor play an important cultural role for the non-Muslim peoples of East Malaysia. Alcoholic drinks made from rice is the most common form, as well as the widely available. In Sabah, the Penampang Kadazanlihingis perhaps the most well known. Yet due to the historical lack of a standardised Kadazandusun language used and understood statewide, ethnic groups from other districts in Sabah have very different names for similar fermented rice-based drinks: hiing (certain Dusun languages), kinomol, segantang, kinarung, kinopi, linahas, and eventapaiTo add to the confusion, tapai proper as understood by most Peninsular Malaysians is a fermented sweet and sour rice paste served as a snack or dessert, although further fermentation of the tapai to produce alcoholic drinks is possible. The preferred party drink of the Murut, made from the tuber of the cassava or tapioca plant, is also called tapai.The Iban of Sarawak call their rice wine tuak, which must not be confused with Sabahan talak, which is a hard liquor made from rice. To the native peoples of Sarawak, tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich substance besides rice.
Rice (Malay:nasi) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writerSri Owen, there is some evidence for rice cultivation found in the state ofSarawakin MalaysianBorneodated 2300 BC, and about 900 years of history for the state ofKelantanin West Malaysia. TodayMalaysiaproduces about seventy percent of the amount of rice it needs to support itself and the rest is imported.This is a matter of policy as the government believes that national resources can be used more profitably instead of attempting to achieve self-sufficiency with rice production; the prevalent attitude is that revenue generated from its industries enables the country to import up to half the rice it needs.Nevertheless, the government is fully committed and involved in planning, allocating resources and managing subsidies for the rice farming industry. The state of Kedah is considered the "rice bowl"(Malay:jelapang padi) of the country, accounting for about half of Malaysia's total production ofrice.
Plain steamed white rice, to be served with side dishes of meat or vegetables, is typically prepared with an electricrice cookerat home. Some households and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method. Compressed rice, callednasi himpit, is another method of preparing and cooking rice: the rice is wrapped with fronds or leaves and compressed into the form of a cylinder, which is then cooked by boiling. The rice would compress and merge during the cooking process. Compressed rice is usually eaten cold with some sort of gravy, although it may be served warm in a broth or soup. A notable variant of compressed rice prepared by theBugiscommunity isburasak: rice is precooked with coconut milk before it is wrapped in banana leaves and steamed until fully cooked.
Besides the ubiquitous white rice, there are different types of locally grown and imported rice available in the market, and each type has a specific cooking method to bring out optimal results.Glutinous rice (Malay:pulut) is one example: because of its lowamyloseand highamylopectincontent which results in a sticky texture after cooking, glutinous rice is prepared with different measurements and techniques and is not suitably interchangeable with regular rice. It is typically used for making snacks and desserts, but glutinous rice is also prepared as a savoury staple by indigenous peoples like theOrang Aslias well as theDayak peopleof Borneo.Lemangis glutinous rice roasted in a hollowed bamboo tube, and is prepared for festive occasions likeAri Gawai,Hari Raya Aidilfitri, andHari Raya Aidiladha.
A popular dish based on rice in Malaysia isnasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin,nasi lemakis very popular and frequently referred to as thenational dish.It is customarily served withikan bilisor fried anchovies, peanuts, slicedcucumber, hard-boiled eggs andsambal. Although it is often considered a breakfast dish, it is served in a variety of ways and commonly eaten at any time of day due to its versatility. For a more substantial meal,nasi lemakmay be served with fried chicken, curries, or a spicy meat stew calledrendang.
Congeeis a type of riceporridgeor gruel popular among Malaysia's ethnic communities. It is eaten primarily as a breakfast food or late supper. It is also considered particularly suitable for the sick as a mild, easily digestible food.Congee is calledbuburinMalay; 粥 written inChinese, pronounced aszhouinMandarin ChineseandjukinCantonese; andkanji(கஞ்சி) inTamil. It may be served plain with little embellishment, or cooked with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and spices. The importance and popularity of congee in the Malaysian diet is such thatbubur ayamor chicken congee is a permanent fixture on the menu of MalaysianMcDonald'srestaurants.
Noodlesare another popular staple, particularly in Malaysian Chinese cuisine, but used by other groups as well. Noodles such as bi hoon (米粉,Hokkien: bí-hún,Malay:bihun;rice vermicelli),kuay teow(粿條, Hokkien: kóe-tiâu) or ho fun (河粉,Cantonese: ho4 fan2;flat rice noodles), mee (麵 or 面, Hokkien: mī, Malay:mi; yellow noodles), mee suah (麵線 or 面线, Hokkien: mī-sòaⁿ;wheat vermicelli), yee meen (伊麵 or 伊面, Cantonese: ji1 min6;golden wheat noodles), dongfen (冬粉, Hokkien: tang-hún, Cantonese: dung1 fan2;cellophane noodles), Lao Shu Fen (老鼠粉, Cantonese: lou5 syu2 fan2;silver needle noodles), and others provide an alternative source of carbohydrate to a serving of rice that accompanies every meal. Stir-fried noodle dishes (Malay:mee goreng) are ubiquitous throughout Malaysia's cities, towns and villages, with numerous localised variants prepared by various ethnic communities according to their culinary traditions and preferences.
Malaysia does not produce wheat, and all supplies are imported from wheat-producing countries. Nevertheless, Western-stylewhite breadandIndian breadsmade with wheat flour likeroti canaiare fairly common foods or is sandwiched along with a layer ofkayabetween slices of untoasted white bread.
Traditional wheat-based pleated steamedbaoor pao (Chinese : 包子) is a Chinese staple which has become tightly woven into Malaysia's gastronomic fabric. Pao are found in restaurants doing brunchdim sumtrade, as well as specialist Chinesekopitiam(coffee shops). Sweet fillings may includetausa,lotus seed paste,kaya, pandan, ground peanuts, and custard; savoury fillings may consist of stewedchar siu(Chinese : 叉燒), chicken or pork. Malay versions (pau) may be found in night markets (pasar malam) and they are alwayshalal, with fillings of curried potato, chicken or beef. Some variants have aquail eggin the middle in addition to the curry.
Oven-baked buns are also available in specialist bakeries,kopitiam, and restaurants. One local speciality in particular - a bun with a buttery core and topped with a crispy and fragrant coffee pastry crust - has achieved iconic status in Malaysia, and franchises likeRotiboyand Pappa Roti which specialise in these coffee buns have successfully expanded abroad to multiple nations and spawned hundreds of outlets. However, the popular buns that remain a favourite among Malaysians are the buns that are filled with a sweet shredded coconut filling,kaya(coconut jam),pandan kaya(screwpine with coconut jam), sweet corn, chocolate, red bean paste and butter buns.
Like Peninsular Malaysia, rice is the undisputed staple food for the majority of the people of Sabah and Sarawak. Rice is central toKadazandusunculture, and its paramount importance is reflected in the annualKaamatanfestival, as well as traditional beliefs and customs since antiquity which revolve around the veneration of rice spirits. But for other ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as sago starch are also popular staples. The tapioca tuber is just as important as rice to theBajau peopleof Sabah, while theDayak peoplesof Sarawak make extensive use of both the tuber and leaves of the tapioca plant in their cooking. Sago starch is derived from the pith extracted from the sago palm, and is the staple food for theMelanauand thePenanpeoples of Sarawak.
Sago starch is prepared as a gooey and sticky paste by theBisayaandKedayancommunities calledambuyat, and is calledlinutby the Melanau. It is eaten by rolling the paste around the prongs of a bamboo fork, and dipping it into soup,sambal, or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo: thesago grub. Calledbutodin Sabah andulat mulongin Sarawak, sago grubs are typically eaten raw but also served deep fried, roasted or sauteed.
Malaysianpoultryis handled according to halal standards to conform with the country's dominant and official religion, Islam.Imported poultry is available at major hypermarkets, supermarkets and speciality stores especially in affluent areas where a significant expatriate community can be found.
Fish, both freshwater and saltwater, features prominently in the Malaysian diet. Most local fish is purchased soon after it is caught, while frozen fish is generally imported. Such fish, namelysalmonandcod, are well received on the Malaysian table but are not found in Malaysian waters.Many types of seafood are consumed in Malaysia, includingshrimp or prawn,crab,squid,cuttlefish,clams,cockles,snails,sea cucumberandoctopus. In general, members of all ethnic communities enjoy seafood, which is consideredhalalby Malaysian Muslims (according toShafi’i fiqh), though some species of crabs are not considered halal as they can live on both land and sea. Sea cucumbers are considered halal.
Beefis common in the Malaysian diet, though it is notable that the consumption of beef is proscribed by some followers ofHinduismand certainChinese folk religious sects. Beef can be commonly found cooked in curries, stews, roasted, or eaten with noodles. Malays generally eat beef that is halal. Australian beef prepared under the Government Supervised Muslim Slaughter System (AGSMS) is imported into Malaysia and is halal.
Malaysian Malays, who form about half of Malaysia's population, areMuslimand therefore do not consume pork sinceIslam forbids it. This does not prohibit others from producing and consuming pork products, and thus pork can be found inwet markets,supermarketsandhypermarkets, usually displayed with a non-halal disclaimer. Pork is consumed by the Chinese communities, Indians,the Iban,the Kadazan,Murut,Lun Bawang/Lundayeh, theOrang Asli, and non-Muslimexpatriates.
In Malaysia, the term "mutton" refers to goat meat; lamb, or the meat of a young sheep, is always imported from countries like Australia and New Zealand. In the past mutton was primarily associated withMalaysian Indiancuisine, and was not as widely eaten due to health concerns as well as its perceived gamey flavour. Today, dishes like whole spit roast of mutton, muttonbiryaniand mutton soup are now a common sight at banquets and events. Today, the demand for mutton during the fasting month andHari Rayaperiod has now far exceeded that forDeepavaliandChristmascombined.
Locally-grownproduceis available year-round as Malaysia is a tropical country and does not have four seasons. During rainy seasons, vegetable yields may decrease (which may result in an increase in market price), but rarely if ever stop altogether. Imported produce has made inroads into the market in recent years, either to supplement local demand for essential ingredients likegarlicandpotatoes, or to supply produce which does not grow well in Malaysia's climate and soil conditions. A few regions in Malaysia, likeCameron Highlandsand the foothills adjacent toMount Kinabaluprovide the appropriate mean temperatures and soil conditions for the cultivation of temperate produce liketea.
Malaysian-grown greens, tubers and vegetables commonly found nationwide include but are not limited toamaranth(bayam),bean sprouts(taugeh),brinjals(terung),bitter gourd(peria),bok choi(sawi),cabbage(kobis),choy sum,cucumber (timun),Chinese celery(daun sup),coriander(daun ketumbar), ginger (halia),green beans,water spinach(kangkung),ladies' fingers(bendi),leeks,lettuce,lotus root,maize(jagung),napa cabbage(kobis cina),sweet potatoes(ubi keledek),spring onions(daun bawang),katuk(cekur manisorsayur manis),pumpkin(labu),shiitake mushrooms(cendawan),stink beans(petai),tapioca(ubi kayu),taro or yam(ubi keladi),tomatoes,yambean or turnip,turmeric(kunyit), andyardlong beans(kacang panjang), carrot (lobak merah), and scallions (daun bawang).
In some areas in Malaysia local produce is grown on a small scale, and many rural communities like the PeninsularOrang Asliand certain tribal peoples of Sarawak forage wild ediblefernsor vegetables to supplement their diet.Vegetable fern, better known aspucuk paku pakis, is perhaps the most widely available fern and is found in eateries and restaurants throughout the nation.Stenochlaena palustrisis another type of wild fern popularly used for food. Endemic to East Malaysia, it is calledmidinin Sarawak and is prized for itsfiddleheadsby locals and visitors. It is known by the native peoples ofSabahaslemiding,lembidingorlombiding, where both the leaves and the fiddleheads of the plant are eaten. The young shoots of plants likebambooand coconut are popularly harvested as food by communities outside urban areas.
A popular way to cook leafy vegetables likekangkungand sweet potato leaves is stir frying with a pungent sauce made frombelacan(shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns likepaku pakisandmidin. Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety ofpicklecalledacar. Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities asulam. Anulamspread may include items such asbanana blossoms, cucumber,winged beans,pegagaleaves,petai, and yardlong beans, typically eaten with a pungent dipping sauce likesambal belacan.
As of 2012, about one million people within Malaysia's total population were practisingvegetarians, and vegetarian food is much easier to obtain when dining out today. However, because of the heavy emphasis on meat and seafood by traditional Malay cuisine as well as the common inclusion of shrimp paste and other seafood products in many local dishes, diners may find it difficult to negotiate their way around menus in search of vegetarian or vegan food in Malay cuisine restaurants.
Restaurants that display signs with the wordssayur sayuran,vegetarianor the Chinese characters素or斎will offer a decent variety of food for diners who abstain from meat. There are many of them across the country, particularly in urban areas. These restaurants serve only vegetarian/vegan food and absolutely no meat or animal products is used in their cooking. Even restaurants that specialise in meat and seafood will make vegetarian dishes upon request. Some meat-serving restaurants have a vegetarian section in their menu.
Over 80% of Malaysian Chinese identify themselves as Buddhists, and some follow a vegetarian diet at least some of the time. Some vegetarian Chinese cuisine restaurants offer anexclusively vegetarian menu(Chinese: 素食, 斎) featuring Chinese dishes which resemble meat dishes in look and even taste like "roast pork", fried "fish" with "skin" and "bones", and "chicken drumsticks" complete with a "bone". These restaurants are run by proprietors who abstain from consumption of animal products and strong-tasting vegetables and spices as way of life for religious reasons, and are essentially vegan. The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables.
Organic vegetarianism has also slowly become a trendy modern vegetarian diet nowadays. Most of the organic vegetarian menu will include superfood ingredients, for example: organic quinoa, millet, chia seeds, flax seeds, avocado, egg, tofu, pine nuts, blueberry,almond milk, etc. A lot of organic fruit and vegetables are locally produced in recent years. There is even an organic version of vegetarian sambal balacan, Nasi lemak chili paste, etc.
Buddhist vegetarian restaurants are likely to be found in areas with a high concentration of Chinese and tend to be especially busy on certain festive days where many Buddhists adopt a strict vegetarian diet for at least a day. In Buddhism, some people who are full-time vegetarians are observing the BuddhistFive Precepts. They are vegetarian because they are observing the precept to abstain from killing or harming living beings intentionally. Another precept is to abstain from taking drugs or intoxicants for enjoyment, hence, alcohol is not used in most pure vegetarian shops. (This is different, however, when ordering vegetarian food off the menu of restaurants that serve meat dishes.)
Vegetarianism has a long and revered tradition in Indian culture. Some Malaysian Indians are born-and-bred vegetarians who often hail from a family line with generations of vegetarians. Some others practice vegetarianism on auspicious festivals such as Thai Ponggal, Hindu New Year, Deepavali, Full Moon Prayers, and on certain days of the week as a symbol of respect when they visit holy temples. Abstaining from meat before fulfilling a vow is a common practice to bring the body to a neutral and focused state, physically and mentally, during Thaipusam and other holy prayer events. Dishes, of South and North Indian types, are based on the ancient concept of Ayurveda and are known to include arusuvai or six types of tastes. Some Indian vegetarian dishes may incorporate dairy products and honey (lacto vegetarian). Some others are heavily based on lavish coconut milk and nuts. There are many Indian eateries and restaurants in Malaysia that offer a pure vegetarian menu. South Indian restaurants, in particular, offer no shortage of meatless options such as Thali meal, also known as banana leaf rice, which is often vegetarian by default, and a wide array of sweets, snacks and light meals such as kesari, tose, idli, uppuma, vade, aviyal, idiyappam and paniyaram.
Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country likeCameron HighlandsorKundasangin Sabah have a different climate zone which enables the cultivation of temperate fruits likestrawberries.  Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits orjerukare popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notablyAlor Setar(buah setar) andMalacca(buah melaka).
Fruits are used to make a popular salad dish calledrojak(Chinese: 水果囉喏).  It consists of pieces of fruit and vegetable bound with a viscous dark sauce made from shrimp paste, sugar, chilli, and lime juice. ThePenangversion is particularly popular and well regarded. The dish is usually topped with a generous sprinkling of toasted ground peanuts.
Notable fruits which are cultivated in Malaysia include:
Chilli peppersare indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: thebird's eye chilli(cili padi), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste orsambal; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies.
Belacanis essential to Malaysian cooking. It is a type ofshrimp pastewhich is pressed into a block and sun-dried. In its raw form it has a pungent smell. Once cooked, the aroma and flavour mellow and contribute a depth of flavour to the dish.To preparebelacanfor use, one typically wraps a small amount in foil, which is then roasted over a flame or placed into a preheated oven.Belacanis most commonly pounded or blended with local chilli peppers, shallots and lime juice to make the most popular and ubiquitous relish in Malaysia,sambal belacan.Belacanis also crumbled into a ground spice paste calledrempah, which usually includes garlic, ginger, onions or shallots, and fresh or dried chilli peppers. Arempahpaste is similar in form and function to an Indian wetmasalapaste orThai curry paste, and is often browned and caramelised (Malay:tumis) to mellow the raw flavours of its component ingredients and produce a harmonised finish.
Thecoconut(Malay:kelapa) is another quintessential feature of Malaysian cuisine, and virtually all parts of the plant are used for culinary purposes. The white fleshy part of the coconut endosperm may be grated, shredded and used as is; dried to make desiccated coconut; or toasted until dark brown and ground to makekerisik. Grated coconut flesh is also squeezed to makecoconut milk, which is used extensively in savoury dishes and desserts throughout the country.Coconut oilis used for cooking and cosmetic purposes, and may be either obtained by processingcopra(dried coconut flesh) or extracted from fresh coconuts as virgin coconut oil.Coconut water, the clear liquid found inside the cavity of each coconut, is a popular cooler in Malaysia's hot and humid climate.Gula melakais unrefinedpalm sugarproduced from the sap of the coconut flower. It is the most traditional sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of coconut. Coconut fronds are traditionally used to wrap food, hollowed out coconut husks and shells may be used as a source ofcharcoalfuel for barbecued meats and traditional pastry making, and even the apical bud or growing tip of the coconut palm is a popular delicacy served in rural communities and specialty restaurants.
Soy sauceof different varieties is another important ingredient. Light soy sauce contributes its pleasantly salty flavour to a variety of stir-fries, marinades and steamed dishes. In some hawker establishments, freshly sliced or pickled chillies arrive immersed in light soy sauce to be used for dipping. Dark soy sauce is thicker, more intense in flavour and less salty. It is often used when a heartier flavour is desired, particularly withmasak kicap(a style of braising with a blend of soy sauce varieties) dishes, and also to darken the color of a dish.Kicap manis, sweetened soy sauce sometimes flavoured with star anise or garlic, is also a popular seasoning for cooking. The sweet and savoury taste ofkicap manisalso functions as a substitute to approximate the combination of dark soy sauce and thick caramel sauce, which is primarily used to colour and season stewed dishes.
Common herbs includelemongrass(Malay:serai), a type of grass with a lemony aroma and flavour. Young, fresh stems are more desirable as older stems tend to acquire a woody texture. The tender white part closest to the base of the stem is thinly sliced and eaten raw in salads, or pounded with other aromatics to make arempah. It is also used whole in boiled and simmered dishes. Thepandan (screwpine)leaf is the Asian equivalent of vanilla in Western cuisine. Its subtle aroma is released when the leaves are bruised by tying one or two long leaves into a knot, and used for cooking curries, rice and desserts. The leaves can also be used to wrap items like rice, chicken or fish for cooking. Pandan leaf is also available in liquid essence or powdered form to flavour and colour cakes. Turmeric (Malay:kunyit) is arhizomepopular for its flavour as well as colouring properties. The leaves and flowers of the turmeric plant are also used in cooking or eaten raw.
Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side accompaniments. While fried tofu can be bland in flavour on its own, its main contribution is texture and especially with tofu puffs, the ability to soak up the flavour of whatever they are cooked in. Fried tofu products are found as a versatile component ingredient for dishes like stir fried noodles,rojak(fruit and vegetable salad), noodle soups, and stews. A popular way of serving fried tofu on its own isa saladwith bean sprouts, shredded cucumber and spring onions, covered in a thick sweet and spicy dressing and dusted with roasted ground peanuts. Fried tofu may also be stuffed with a mixture of ground meat or shredded vegetables.
Dried seafood products contribute a savoury depth of flavour to some Malaysian dishes. Small dried anchovies, known asikan bilis, are very popular. It acquires a crispy texture when deep-fried, and is served as an accompaniment or prepared as asambalrelish in this capacity.Ikan bilisis also boiled to make fish stock; in fact, instantikan bilisstock granules are a popular seasoning in modern kitchens. Dried shrimp and salted dried fish are also used in various ways.
Other essential seasoning and garnishes include tamarind (Malay:asam jawa), specifically the paste-like pulp extracted from the fruit pod which contributes a tart flavour to many dishes.Candlenuts(Malay:buah keras) are similar in appearance tomacadamia nuts, being round, cream-coloured and having a high oil content. Candlenuts are normally ground to thicken sauces.Lup cheongis a type of driedChinese sausagemade from pork and spices. Mainly used by theMalaysian Chinesecommunity, these sweet sausages are usually sliced very thinly and added for additional flavour and texture. Recent studies have shown that there are 62 commonly consumed Malaysian foods that include biogenic amines.
There is no standardbreakfast(Malay:sarapan) menu due to Malaysia's multi-ethnic social fabric as well as the advent of modern influences. Western-style breakfast likebreakfast cereal, cooked eggs and toast have become commonplace in homes and when dining out, but heartier traditional fare based predominantly on noodles and rice dishes are still very popular. One may choose to start the day with the ubiquitous nasi lemak or kuih; venture for Chinese-style congee,dim sumand noodle soups; or settle for Indian-influenced fare such asroti canai,idli(Tamil:இட்லிiṭli/ɪɖlɪ/),thosai(Tamil:தோசைtōcai/t̪oːsaj/), andupma. In the state ofKelantan, the termnasi berlaukrefers to a breakfast meal which consists of a small serve of rice and complementary dishes orlauk.
For lunch and dinner, food is not customarily served in courses but rather concurrently. A meal may consist of a single dish for solitary diners, or rice with many complementary dishes shared by all. At restaurants where food is cooked to order, there is often no distinction between appetizers/starters and main courses, and food will arrive at the table whenever it is ready. At some traditionally-run eateries where pre-cooked food is served, diners are meant to help themselves by starting with a plate of plain rice and choose from a buffet spread of assorted dishes. Like the IndonesianNasi Padang, this is not an all-you-can-eat for a fixed price dining experience. The cost of the meal would depend on what the diner selects and how many different items were placed on the plate for consumption. In Malay-runwarung(a small family-owned casual eatery or café) or restaurants (kedai makan), this style of dining is known asnasi campurwhich means "mixed rice". A similar concept exist at some eateries serving home-style Malaysian Chinese food, where it may be known aseconomy rice(Chinese: 杂饭).
A practice known as "open house" (Malay:rumah terbuka) is popular during festive seasons, and even as an elaborate occasion to celebrate birthdays and weddings. Open house events are traditionally held at the home of the host: well-wishers are received and that everyone, regardless of background, is invited to attend. Home-cooked or catered food is provided by the host(s) at their own expense, and while it is acceptable for guests to bring along gifts for the host, they are expected to help themselves to the food as much as they like. Open house events may also be held at restaurants and larger public venues, especially when hosted by government agencies or corporations.
Akopitiamor kopi tiam is a traditional coffee shop patronised for meals and beverages, predominantly operated by Chinese proprietors and especially members of theHainanese community. The wordkopiis a Malay/Hokkien term for coffee andtiamis the Hokkien and Hakka term for shop (Chinese : 店). A common sight in Malaysia and neighbouring Singapore, menus often feature offerings like nasi lemak, boiled eggs, roti bakar, noodle dishes, bread and kuih. The owners of some kopitiam establishments may lease premise space to independent stallholders, who sometimes offer more specialised dishes beyond standard Chinese kopitiam fare. Typical beverages includeMilo, a malted chocolate drink considered iconic to Malaysians of all ages, as well as coffee (kopi) and tea (teh). Diners would useslang terms specific to kopitiam cultureto order and customise drinks to their taste.
The omnipresentMamak stallis a Malaysian institution. Available throughout the country and
particularly popular in urban areas, Mamak stalls and restaurants offer a wide range of food and some are open 24 hours a day. The proprietors of these establishments are members of Malaysia'sTamil Muslimcommunity, who have developed a distinct culinary style and wield an enormous influence on Malaysian food culture disproportionate to their numbers. A type of meal served buffet-style at some Mamak eateries is callednasi kandar, which is analogous to the Malaynasi campurwhere you pay for what you have actually eaten. The diner is to choose from a variety of curried dishes made with chicken, beef, mutton, or seafood. A mixture of curry sauces is then poured on the provided rice: this is calledbanjir(literally means "flooding").
For a traditional Malay meal, rice is considered the centerpiece of a meal, with everything else considered as an accompaniment, relish or side for the rice. Malay cuisine bears many similarities toIndonesian cuisine, in particular some of the regional traditions fromSumatra. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Some regional Malay dishes, such asarisaandkacang pool, are examples of influence fromArab cuisinedue to longstanding historical and religious ties. Many Malay dishes revolve around arempah, which is usually sauteed in oil (tumis) to draw out flavours to form the base of a dish. A dipping relish called sambal is an essential accompaniment for most Malay dishes.
There are certain Malaysian dishes with overt Javanese influences or are direct adaptations fromJavanese cuisine, brought to Malaysia byJavanese immigrantswho have been assimilated or integrated into the wider Malay community to various degrees. Javanese cuisine is highly distinct from mainstream Malay cooking, being noted for its simplicity and sweeter flavours, as opposed to mainstream Malay cuisine which is predominantly based on the complex and spicy regional cuisines ofSumatra. A popular way of serving Javanese-influenced food in the southern part of Peninsular Malaysia is termednasi ambang, which consists of shared platters of white rice served with accompaniments like chicken cooked in soy sauce or curried gravy, stir fried noodles,sambal goreng, fried shredded coconut pieces, egg, vegetables and so on.
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 fromCantonese cuisine,Hakka cuisine,Fujian cuisineandTeochew cuisine.
As these early immigrants settled in different regions throughout what was thenBritish MalayaandBorneo, they carried with them traditions of foods and recipes that were particularly identified with their origins in China, which gradually became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese. For example, Hainanese chicken rice is usually flavoured with tropical pandan leaves and served with chilli sauce for dipping, and tastes unlike the typical chicken dishes found inHainan Islanditself. Some of these foods and recipes became closely associated with a specific city, town or village, eventually developing iconic status and culminating in a proliferation of nationwide popularity in the present day.
Chinese food is especially prominent in areas with concentrated Chinese communities, at roadside stalls, hawker centres and kopitiam, as well as smart cafes and upmarket restaurants throughout the nation. Many Chinese dishes have pork as a component ingredient, but chicken is available as a substitution for Muslim customers from the wider community, and some Chinese restaurants are evenhalal-certified.
A sample of representative Malaysian Chinese dishes found nationwide include:
Malaysian Indiancuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. As the vast majority of Malaysia's Indian community are mostlyethnic Tamilswho are descendants of the modern Indian state ofTamil NaduandSri Lanka'sNorthern Province, much of Malaysian Indian cuisine is predominantlySouth Indian inspiredin character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Food served in the traditional South Indian manner is termedbanana leaf rice. Plain white or parboiled rice would be served with an assortment of vegetable preparations, lentil gravy, pickles, condiments, andpapadumcrackers on a banana leaf, which acts as a disposable plate. Banana leaf meals are eaten to celebrate special occasions such as festivals, birthdays, marriages, or to commemorate funeral wakes. It is customary to consume banana leaf mealsby handand to show appreciation for the food by folding the banana leaf inwards, though less ritual and etiquette is observed when the meal isn't part of a formal occasion, such as theMalayaleecommunity's elaborateSadyafeasts. Boiled eggs, meat or seafood dishes are available at banana leaf restaurants which are not exclusively vegetarian or vegan.
Some notable Malaysian Indian dishes include:
The food of Sabah reflects the ethnic diversity of its population and is very eclectic. TraditionalKadazandusuncuisine involves mostly boiling or grilling and employs little use of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods collectively known asnoonsom, tangy and pungent flavours derived from souring agents or fermentation techniques is a key characteristic of traditional Kadazandusun cooking.Rice wine accompanies all Kadazandusun celebrations and rites, and at aMurutevent there will be rows upon rows of jars with fermented tapioca tapai.Presently few eateries in Sabah serve traditional indigenous dishes, although it will always be found during festive occasions like weddings and funerals, as well as the Kaamatan and Kalimaran cultural festivals. Chinese-influenced dishes likenorthern Chinesepotstickersand Hakka stuffed tofu, along with many original creations developed in Sabah's interior settlements by immigrants from bothnorthern and southern Chinathroughout the 20th century, feature prominently on the menus of many kopitiam establishments and upscale restaurants.
Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry withTenomcoffee considered the best produce in the region. Local ingredients like freshwater fish, wild boar (bakasin native dialects), bamboo shoots, wild ferns, and various jungle produce still figure prominently in the daily diet of the local population. As a significant portion of rural communities still subsist on agriculture as their primary source of income, small scale festivals are even held each year at certain towns to celebrate produce vital to the livelihoods of the local people: the Pesta Jagung ofKota Marudu, the Pesta Rumbia (sago) ofKuala Penyu, and Pesta Kelapa from the town ofKudat.Sabah vegetable, also known ascekuk manisorsayur manis(Chinese : 树仔菜), can be found on the menus of many eateries and restaurants throughout the state of Sabah. It is one of the local terms used for a variety ofSauropus albicansdeveloped inLahad Datu, which yields crunchy edible shoots in addition to its leaves.The flavour is reminiscent of spinach but more complex, "as though it had been fortified with broccoli and infused with asparagus",and is typically stir-fried with eggs or seasonings like sambal belacan.
Whether grilled,cured, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah's seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all overKota Kinabaluand other coastal towns likeSandakan,Tawau,Lahad DatuandSemporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include:poachedpatties handmade with freshfish paste; deep-friedfish cakeswrapped in tofu skin sheets; and noodle soups with toppings like slicedfish fillet,fish or prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.
Edible seaweedis a traditional food for certain seaside communities throughout Sabah and also possess GI status.Latokis similar in appearance to clusters of green-hued fish eggs or grapes, and is typically prepared as a salad by theBajaupeople.Coral seaweedis another popular seaplant product; in recent times it is marketed as a gourmet health food to both locals and tourists, and is given the moniker of "seabird's nest" (Chinese : 海底燕窝) as coral seaweed acquires a similar gelatinous texture when dissolved in water.
Among the foods and beverages particular to Sabah are:
Sarawakian is quite distinct from the regional cuisines of the Peninsular. It is considered less spicy, lightly prepared and with more emphasis on subtle flavours. The most important spice in Sarawakian cuisine is pepper. Pepper is commercially produced on an industrial scale as a cash crop, and the preferred choice by local cooks when heat is wanted in a dish. Granted GI status by MyIPO, Sarawak black pepper is highly regarded by international culinary figures such asAlain Ducasse.
While the Iban constitute the largest Dayak subgroup as well as the most populous ethnic group in Sarawak, much of the ethnic Iban population is still concentrated away from Sarawak's main urban areas, congregating instead withinlonghousecommunities scattered all over the interior regions of the state. The traditional cookery of the Iban is calledpansohorpansuh, which is the preparation and cooking of food in bamboo tubes. Ingredients like poultry, fish, pork, vegetables or rice are mixed with fragrant herbs like lemongrass, tapioca leaves andbungkangleaves (a species of myrtle from theEugeniagenus), then sealed within the bamboo tubes and placed directly over an open fire. Cooking food this way will infuse it with aroma and flavour from the bamboo tubes while keeping it moist.
During Dayak festivals orGawai, the Iban would slaughter locally reared pigs. The pig would be cleaned thoroughly after the slaughter, have its head and stomach removed, and the rest of the pig would be cut into smaller pieces in preparation for barbecuing. The head and stomach of a pig are usually put aside and prepared separately as they are considered the choicest parts of the animal; hence pig's heads are a common edible gift brought by visitors to an Iban longhouse, and dishes such as pork stomach cooked with pineapples are a must for Gawai.
Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted GI status by MyIPO.Among the foods and beverages particular to Sarawak are:
Peranakan cuisine, also called Nyonya food, was developed by the Straits Chinese whose descendants reside in today's Malaysia and Singapore. The old Malay word nyonya (also spelled nonya), a term of respect and affection for women of prominent social standing (part "madame" and part "auntie"), has come to refer to the cuisine of the Peranakans. It uses mainly Chinese ingredients but blends them with Malay ingredients such as coconut milk, lemon grass, turmeric, tamarind, pandan leaves, chillies andsambal. It can be considered as a blend of Chinese and Malay cooking, with influences from Indonesian Chinese cuisine (for the Nyonya food of Malaccan and Singaporean) and Thai cuisine (forPenangNyonya cuisine). Traditional Nyonya cooking is often very elaborate, labour-intensive and time-consuming, and the Peranakan community often consider the best Nyonya food is to be found in private homes.
Examples of Nyonya dishes include:
Kuih(plural:kuih-muih) are usually, but not always, bite-sized foods associated with the Malay andMin-speaking Chinesecommunities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept ofkuihmay refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after-meal course.
More often steamed or fried and based on rice or glutinous rice,kuihitems are very different in texture, flavour and appearance from Western oven-baked cakes or puff pastries. Mostkuihitems are sweet, and may be classified and eaten asdesserts, but some are also savoury.Kuihis an important feature of festive occasions and is traditionally made at home, but is now available for purchase from home caterers, street vendors, market stallholders and specialist cafes, shops and restaurants. It is difficult to distinguish betweenkuihof Malay or Peranakan (also known as "Straits Chinese") origin because the histories of traditionalkuihrecipes have not been well-documented, and cross-cultural influences over the centuries were commonplace. Even the wordkuihitself is derived from the Hokkien/Teochew word 粿 (pronouncedkuehorkway).
Examples of notablekuih-muihinclude:
Examples include:
Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts ofcoconut milkare used, and the finished product usually flavoured withgula melaka(palm sugar) and pandan leaves. Some notable desserts include: