page_title: Malaysian Chinese cuisine
section_title: List of dishes found in Malaysian Chinese cuisine
hierarchical_section_title: Malaysian Chinese cuisine / List of dishes found in Malaysian Chinese cuisine
caption_attribution_description: English: Malaysian chee cheong fun with chilli and black sweet sauce.
context_page_description: 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.
  As these early immigrants settled in different regions throughout what was then British Malaya and Borneo, 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 in Hainan Island itself.
context_section_description: Bak Kut Teh (Chinese: 肉骨茶) (pork ribs soup). The root meaning for the dish, "Bak Kut" (Hokkien dialect) is the term for meaty ribs, at its simplest cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours. Popularly regarded as a health tonic, this soup is historically eaten by hard working Chinese coolies working on the wharfs at Port Swettenham (now Port Klang) and clearing estates, accompaniment with strong tea ("Teh") on the side. There are some differences in seasoning amongst other Chinese communities; the Teochew prefer a clear broth which is heavier on garlic and pepper, while the Cantonese may include additional varieties of medicinal herbs and spices. Variations include the so-called chik kut teh (made with chicken and a version that is gaining popularity with Muslim diners), seafood bak kut teh, and a "dry" (reduced gravy) version which originated from the town of Klang.
  Bakkwa (Chinese: 肉干) - literally "dried meat", bakkwa is better understood as barbequed meat jerky. While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack.
  Bean Sprouts Chicken (Chinese: 芽菜雞) - Ipoh's most well known dish, Bean Sprouts Chicken consists of poached or steamed chicken accompanied with a plate of blanched locally grown bean sprouts in a simple dressing of soy sauce and sesame oil. The crunchy and stout texture of Ipoh-grown bean sprouts is attributed to the mineral-rich properties of local water supplies. The dish is usually served with hor fun noodles in a chicken broth, or plain rice.
  Beaufort Mee (Chinese: 保佛炒麵) is a speciality of Beaufort town. Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy.
  Cantonese fried noodles (Chinese: 廣府炒麵) refers to a preparation of noodles which are shallow or deep fried to a crisp, then served as the base for a thick egg and cornstarch white sauce cooked with sliced lean pork, seafood, and green vegetables like choy sum. A related dish called wa tan hor (Chinese: 滑旦河) uses hor fun noodles, but the noodles are not deep fried, merely charred. Another variation called yuen yong (Chinese: 鴛鴦) involves mixing both crisp-fried rice vermicelli as well as hor fun to form a base for the sauce.
  Chai tow kway  (Chinese: 菜頭粿) - a common dish in Malaysia made of rice flour. It also known as fried radish cake, although no radish is included within the rice cakes, save perhaps the occasional addition of preserved radish (Chinese: 菜圃) during the cooking process. Seasonings and additives vary from region, and may include bean sprouts and eggs.
  Char kway teow (Chinese: 炒粿條，炒河粉). Stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad.
  Chee cheong fun (Chinese: 豬腸粉) is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets. The steamed rice sheets is rolled or folded for ease in serving. It is usually served with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy. Ipoh and Penang have different versions of the dish as well; certain stalls in Ipoh serve the dish with a red sweet sauce, thinly sliced pickled green chillies and fried shallots, while in Penang, a type of sweet, black shrimp sauce called hae ko is the main condiment.
  Chun gen (Chinese : 春卷) is an oblong roll of seasoned ground pork or beef wrapped with a thin omelette and steamed. The name is derived from 
caption: Penang-style chee cheong fun
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