essay about traditional food in malaysia

Essay on Traditional Food In Malaysia

Students are often asked to write an essay on Traditional Food In Malaysia in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Traditional Food In Malaysia

Introduction to malaysian traditional food.

Malaysia is famous for its delicious traditional food. The country’s food is a mix of Malay, Chinese, and Indian influences. This makes Malaysian cuisine very special. People from around the world come to Malaysia to taste its unique dishes.

Popular Malaysian Dishes

One famous dish is Nasi Lemak. It’s rice cooked in coconut milk, served with spicy sauce, fried crispy anchovies, roasted peanuts, and boiled egg. Another must-try is Satay, which are skewered and grilled meats served with peanut sauce. Both dishes are loved by everyone in Malaysia.

Sweet Treats

Malaysia also offers sweet treats like Kuih. These are traditional cakes and pastries made from rice flour, coconut milk, and sugar. They come in many colors and shapes, making them not only delicious but also attractive.

Malaysian traditional food is a wonderful mix of flavors and cultures. It offers something for everyone, from spicy dishes to sweet desserts. Trying these foods is a great way to explore Malaysian culture.

250 Words Essay on Traditional Food In Malaysia

Traditional malaysian cuisine: a journey of flavors, nasi lemak: the national dish.

Nasi lemak, often regarded as Malaysia’s national dish, is a fragrant rice dish cooked in coconut milk and pandan leaves. It is typically served with various accompaniments such as spicy sambal, fried anchovies, hard-boiled eggs, and cucumber slices. Nasi lemak is a popular breakfast dish but can also be enjoyed at other times of the day.

Satay: Grilled Skewers of Marinated Meat

Satay is a popular street food in Malaysia, consisting of grilled skewers of marinated meat, usually chicken, beef, or lamb. The meat is skewered onto bamboo sticks and grilled over charcoal, then served with a flavorful peanut sauce. Satay is often accompanied by ketupat, a compressed rice cake wrapped in woven coconut leaves.

Rendang: Slow-Cooked Beef Stew

Rendang is a rich and flavorful beef stew that originates from the Minangkabau people of West Sumatra, Indonesia. It is made with beef that is slow-cooked in a mixture of spices, coconut milk, and herbs until the meat becomes tender and the sauce thickens. Rendang is a labor-intensive dish that can take several hours to prepare but is well worth the effort.

Roti Canai: A Flatbread with a Twist

Roti canai is a popular flatbread that is made from wheat flour and cooked on a griddle. It is typically served with various curry dishes or dhal. Roti canai is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Laksa: A Spicy Noodle Soup

Laksa is a spicy noodle soup with a rich and complex broth. It is made with coconut milk, tamarind, and a variety of spices. Laksa is typically served with thick noodles, fish balls, shrimp, and vegetables. There are many different variations of laksa in Malaysia, each with its own unique flavor profile.

500 Words Essay on Traditional Food In Malaysia

Nasi lemak is perhaps the most iconic Malaysian dish. It consists of fragrant rice cooked in coconut milk, served with a variety of side dishes such as fried chicken, hard-boiled eggs, peanuts, anchovies, and sambal (a spicy chili paste). Nasi lemak is typically eaten for breakfast or lunch, and it can be found at most Malaysian restaurants and food stalls.

Satay is another popular Malaysian dish. It consists of small pieces of meat or tofu that are grilled on skewers and served with a peanut sauce. Satay is often served as an appetizer or snack, and it is a popular choice for parties and gatherings.

Asam laksa is a spicy and sour noodle soup that is made with tamarind broth. The soup is typically served with noodles, fish, shrimp, and vegetables. Asam laksa is a popular dish in the northern states of Malaysia, and it is also enjoyed in Singapore and Indonesia.

Roti canai is a flatbread that is made from wheat flour and ghee. The dough is stretched and then cooked on a griddle until it is golden brown. Roti canai is often served with curry or dhal, and it is a popular choice for breakfast or lunch.

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• Cooking School
• Learning How to Cook
• Food History

Profile of Malay Cooking and Culture

Malay food is strong, spicy and aromatic, combining the rich tastes of the many herbs and spices commonly found in Southeast Asia . It is one of three major cuisines in Malaysia, and together with Chinese and Indian food, continually delight visitors to the country with its incredible variety and flavors.

The Malays' qualities inform their cooking. Food preparation can be a communal affair among the Malays and it is not uncommon during major festivals or events to see neighbors in a kampong, or village gathered around a big pot stirring up beef rendang or chicken curry.

Malay food is often eaten with the hands. No implements are needed. Diners simply scoop mouthfuls of rice mixed with curry, vegetables or meat onto their palms and then ladle this into their mouths with the back of their thumbs. It is an art to keep the rice from escaping through the fingers but, with some practice, it can be mastered.

Rice is the staple in a Malay meal. And just as in many other Southeast Asian countries, it is usually eaten together with meat and vegetable dishes, curries and condiments like the Malay sambal sauce . During a typical Malay lunch or dinner, these dishes are placed in the center of the table to be shared by all the diners.

Ingredients

Originally a sea-faring people, the Malays include a lot of seafood in their diet. Fish , squids, prawns, and crabs regularly show up in Malay dishes, as do chicken, beef, and mutton. Meats and seafood are often marinated with special concoctions of herbs and spices before being cooked. Vegetables are usually stir-fried although it is also popular to eat some vegetables raw and dipped in sambal belachan, a spicy chilly condiment.

Many of the fresh herbs and roots that are commonly grown in the Southeast Asian region have found their way into Malay cooking. Lemongrass, shallots, ginger, chilies, and garlic are the main ingredients that are blended together and then sautéed to make a sambal sauce or chile paste, a condiment that often accompanies every meal of Malay food.

Other herbs like galangal (lengkuas), turmeric (kunyit), makrut lime leaves,laksa leaves (daun kesom), wild ginger flower buds or torch ginger (bunga kantan) and screwpine leaves (pandan leaves) add flavor and zest to poultry, meat, and seafood.

Dried spices, too, form an important component of Malay cooking. Malacca, a city in Malaysia about 200 km south of capital Kuala Lumpur, was one of the great trading centers of the spice trade in the 15th century. This has benefited Malay cooking, with spices such as fennel, cumin, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon sticks, fenugreek and nutmeg regularly used in various Malay soups and curries.

Coconut is another favorite ingredient of the Malays. This is not surprising as coconut trees thrive in Malaysia’s tropical weather. Coconut milk, or santan, add a creamy richness to curries, called ‘lemak’ in local parlance, giving them their distinctive Malaysian flavor. All the different parts of the coconut are used – nothing is wasted. The juice is drunk and the flesh of old coconuts are grated and eaten with traditional Malay cakes.

There are regional differences to Malay cuisine. The northern parts of Malaysia have integrated a Thai flavor into their food, due largely to the southbound migration of Thai people and their subsequent intermarriage with the locals.

Negri Sembilan, once dominated by the Minangkabaus from Sumatra, features food that is rich in coconut milk and other ingredients commonly produced by West Sumatra such as ox meat, beef, cultivated vegetables, and the very spicy bird’s eye chilies, also known as cili padi.

South Indian laborers, brought in by British colonialists to work in the rubber estates of Malaysia, have also contributed their influence in the form of ingredients and cooking techniques such as getting the extra flavor by frying spices in oil. Ingredients from southern India like okra and purple eggplants, brown mustard, fenugreek, and curry leaves are often used in Malay dishes today.

With so many different influences from around the region, Malay cuisine has become an interesting and varied adventure, something that can be savored and enjoyed with family and friends.

• Southeast Asian Culture

Gourmand Trotter

Traditional Food from Malaysia

Malaysian food & cuisine is known for its rich and diverse flavors. As a multicultural society, Malaysia has inherited a wide range of cuisines and even created some of its own fusion blends that are unique and characterizing for Malaysian dishes. 

In this article, we delve deeper into the local cuisine and food from Malaysia and list some of the most iconic dishes that you should try while visiting. 

Rendang is one of Malaysia’s most popular dishes and it comes with a choice of beef, chicken or lamb.  This spicy meat dish which originated from Indonesia has won the hearts of many in Southeast Asia.

The Rendang dish combines many rich spices found in the region, mixed with coconut milk to create a thick sauce that is used to simmer with the meat. The result? An incredibly tender meat dish with intense flavor that is hard to forget. 

Laksa is a spicy and flavourful noodle meal that combines thick white rice noodles and a curry-like soup base, topped with prawn, fish cake, beancurd, and cockles. This is considered comfort food for many and it is easily found in many eateries in Malaysia.

There are different variations of laksa in Malaysia as well. For example, in Penang, a Malaysia state that is on the Northwest coast, the local variation of laksa is a lot sourer because it is served in a tangy fish broth that is created with ingredients such as fresh mackerel, herbs, pineapple, and spices.

Nasi Lemak is a traditional rice meal that is hailed as Malaysia’s unofficial national dish.  The main highlight is the rich and fragrant rice that is soaked in coconut cream before steaming.

It is then served with a variety of local dishes such as salted peanuts with ikan-bilis (anchovies), hard-boiled eggs, preserved vegetables, fried chicken wings or fish, and sweet sambal chili.

Although Nasi Lemak is a traditional Malay meal, it is very popular amongst different cultures and is commonly found in Southeast Asian countries such as Singapore; Brunei, and Indonesia.

Murtabak is a local version of stuffed omelet pancakes that can be eaten all day long.  This pancake, which was originally an Indian Muslim cuisine, is stuffed with minced meat, onions and spicy sauces before being pan-fried until golden brown.

Murtabak is eaten as a meal, but very often it is taken as a snack because it is essentially a street food that is easy to eat on the go. The dish is commonly found in Southeast Asia, Saudi Arabia, Indonesia, Malaysia, and Singapore because it is a dish that was brought to these regions by early Indian Muslim settlers.

Char Kway Teow

There are many variations of Char Kway Tiao but Malaysia’s version has received accolades from near and far.  Char Kway Tiao is a Hokkien (a Chinese dialect) term for ‘fried’ (Char) and ‘flat rice noodles’ (Kway Tiao).

This Chinese noodle dish is prepared with flat rice noodles, stir-fried with crispy pork lard, soy sauce, cockles, bean sprouts, chives, eggs and sometimes prawns.  A good plate of Char Kway Tiao is usually evaluated based on the chef’s effective control of “wok hei” (the heat of the wok) and the right mix of fresh ingredients. 

Popiah   is also a Hokkien term and it translates to “thin crepe”, which is the main ingredient that is used to wrap this Chinese snack. It’s basically a Chinese crepe roll that is stuffed with shredded turnip, bean sprouts, eggs, shallots, and meat, flavored with shrimp paste, a mix of local sauces and chili paste.

The taste of Popiah is a blend of sweet and savory. Combined with the good amount of turnip in the roll, the snack becomes both refreshing and flavourful at the same time. At times, people will eat this as a meal because the ingredients are so healthy and light.

Pisang Goreng

Pisang Goreng is a local fried banana fritter snack that has survived the test of times. This is a snack that many Malaysians grew up with, and these days, it is still one of the local favorite food from Malaysia.

It is crispy on the outside and soft on the inside. Pisang Goreng is available in many local street stalls and eateries. Try it as a snack or eat it as a dessert after a meal. 

The authentic Malaysian satay is skewered meat, grilled over a charcoal flame to capture a smoked meat effect.  The dish comes in a choice of chicken, beef or lamb, served with Malay rice dumplings wrapped with coconut leaf and peanut sauce.

As one of Malaysia’s signature dishes, it is available in most places. If you spot a stall smoking with glorious barbecue flavor, it is most likely to be a satay stall.

Mee Rebus is a simple noodle dish prepared with yellow noodles served in thick gravy and garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, tau pok (fried beancurd), sliced green chilies and a dash of lime juice. 

The key to a good plate of Mee Rebus lies in the thick gravy, which is made of mashed sweet potato, a rich broth of tiny shrimps, herbs and aromatics.  Sometimes ground peanuts are also added to enhance the flavor. Mee Rebus is commonly eaten as breakfast but many eat it as a meal too. 

Mee Siam, which   is translated as “Thai noodles” in Malay , is a meal that combines skinny rice noodles served in a rich and tangy gravy that is made with tamarind, shrimp, shrimp paste, and soya bean paste.

This Malaysian dish is topped with hard-boiled egg, fried bean curd, bean sprouts, and Chinese chives. For those who prefer the spicy option, a heap of chili paste can be added to create an explosive punch. In recent years, dry Mee Siam, which is a stir-fried variety, is also available in the market. Similar to Mee Rebus, Mee Siam is often eaten as a breakfast.

Roti john is another street food in Malaysia which is an omelet sandwich that is very popular among the locals and other countries in the region. It originated from Singapore, a neighboring country that was once a part of Malaysia.

This popular snack comprises sliced French loaves pan-fried with toppings such as minced mutton, sliced onions, and eggs.  It can be eaten with Mayonnaise, ketchup, barbecue sauce, and even chili.

The origin of this dish goes back to around the 1960s when an Englishman requested a hamburger from a Malay hawker who ingeniously created Roti John with local ingredients!

Otak-otak, which is also known as otah, is a blend of cubed or minced fish, chopped onions, coconut milk, and flavourful local spices bound together with tapioca starch and egg to form a thick paste.

Traditionally, the spicy Otak-otak paste is wrapped in banana leaves and grilled over an open charcoal fire. Other methods of cooking involved steaming the mixture and cutting them to size when served. Otak-otak is a spicy snack that can be eaten alone, with buns or with rice. It is commonly served with Nasi Lemak as well. 

Ketupat is a rice dumpling wrapped with coconut leaves that are intricately woven into a diamond-shaped container.  Originating from Indonesia, Ketupat is commonly served with satays (skewered grilled meat) and it is a must-have at Malay festivals, weddings, and traditional gatherings.

Interestingly, according to the old tradition, Ketupat was also hung at the front of the house and entrances because it is said to repel evil spirits.  It is no wonder that decorative Ketupats are commonly spotted in Malay homes during major festivals!

Nasi Kerabu

Nasi Kerabu is a Malay rice dish that originates from the State of Kelantan. It is a popular blue-colored rice meal eaten with dried fish or fried chicken, crackers and local pickles.

What sets this dish apart from the other Malaysian rice meal is the blue-color tinted rice which is not just visually appealing but also has an aromatic fragrant unlike any other. The blue tint comes from the petals of butterfly-pea flowers which are used to cook with the rice.

Lok Lok is a casual variation of the traditional steamboat that serves meats and vegetables in skewers. Lok Lok, which means “to dip”, are often seen at street stalls where multiple rows of skewered food on sticks are stacked neatly.

Pots of boiling water are made available in the stall where customers can dip the skewered food for cooking then eat it with their choice of sauces and chilies. 

More about Malaysian Food

There are three major ethnic groups in Malaysia: Malays, Chinese and Indians. Additionally, there are indigenous peoples of various cultures such as Sabah, Sarawak, Orang Asli, Peranakan, and Eurasian creole communities.

Throughout history, Malaysian food has resulted in an interesting mix that offers the best of the best. Much of the food from Malaysia is commonly found in Singapore as well due to their shared history.

Furthermore, the cuisine of Malaysia has been influenced for centuries by Thai, Portuguese, Dutch, Arabian, and even British food culture. Food is a big part of Malaysian society and each region has its own specialties, although there are some dishes that are common nationwide. 

Chili peppers, coconut, Belacan (a type of shrimp paste) and soy sauce are all essential in Malaysian kitchens with varied use. Some of the most common herbs used in Malaysian food are Lemongrass, Pandan, and Turmeric. Dried seafood is another popular ingredient to get that savory flavor that the local dishes are renowned for.

Rice is considered a staple food in Malaysia along with noodles, and they can be prepared and served in many ways. 

What is your favorite food from Malaysia? Leave a comment below!

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• Svenska ( Swedish )

Most Famous Malaysian Food: An Introduction To Malaysian Food And Eating In Malaysia

There is no better country in the world for eating. Malaysia has such an interesting mix of cultures which comes out in their food for some truly beautiful eating options!

The cuisines in Malaysia are those of its three main cultural groups – Malay, Chinese and Indian – but it’s also a fusion and adaption of these foods to suit the local environment. Add in colonial influences and Thailand and Indonesia right next door, and there is a huge range of food and flavours in Malaysia traditional food.

I absolutely love eating in Malaysia. It’s easy to find something I want to eat and for great prices too. Of course, when you first come to Malaysia, it can be a little overwhelming.

The dish names can all be unfamiliar, so it can be hard to know what you’ll get when you’re ordering local food in Malaysia. But you don’t need to worry because no matter what Malaysia food items you order, it’s probably going to be good.

While you can always just point at what other people are eating that looks good, you’ll have a much tastier experience in Malaysia if you understand what the local Malaysian food is. This way you can order the dishes that most appeal to your palate.

Below, I help you with this! Consider this article about Malaysian traditional food to be your food bible when travelling in Malaysia. Bookmark it and keep coming back so you’ll always know what you can order. You’ll be able to find items on this list of most famous Malaysian food in the majority of restaurants.

I also discuss some of Malaysia’s most popular drinks and the places where you can eat in Malaysia and much more.

By the end of this article, you’ll feel completely comfortable about ordering and eating traditional food in Malaysia which will lead to the most delicious trip possible! This is the best Malaysian food blog for discovering everything there is to know about the most popular Malaysian food.

Travelling to Malaysia?  Click here to download your free Malaysia Trip Planning checklist .  We’ll help you get ready for your trip!  

Have any questions?  Join our Malaysia Travel Planning Facebook group here now!  It’s the perfect place to ask any questions and to be inspired.

What Is The Traditional Food Of Malaysia?

The traditional food Malaysia offers is a blend of the different cultures that have left their mark on the country. The most famous food in Malaysia has been shaped by the Chinese, Indian, Malay and European influences that have existed here.

Malaysian local food is characterised by the variety of herbs, spices and ingredients that make the dishes flavourful, aromatic and colourful. Ingredients like coconut milk, chilli, tamarind and lemongrass provide the famous Malaysia food with their unique flavor and aroma.

The food is typically prepared using cooking techniques such as stir-frying, grilling, boiling and steaming. Rice is very common and often served with meals.

Typical Malaysian food is known for its rich and diverse flavors. The most popular food in Malaysia is often a combination of sweet, sour and spicy (but note that it is not hard to avoid spicy Malaysian food if that’s your preference).

The use of fresh ingredients is also an essential aspect of the country’s food culture. Malaysians are serious about their food and the best food in Malaysia will use fresh ingredients.

If you are wondering is Malaysian food healthy, it commonly is. The fresh ingredients and spices lead to healthy Malaysian food. In fact, I eat far more vegetables in Malaysia than I do at home simply because they are prepared so well with other flavours which make them delicious.

Malaysia is proud of its food and cuisines and it’s very easy to have delicious Malaysian food experiences.

Types Of Malaysian Food

Here’s a list of the main cuisines you’ll find in Malaysia.

There is a fabulous street food culture in Malaysia and you can get some very cheap Malaysian food this way that’s also very good. This can come from any of the above cuisines with dishes such as mee goreng, nasi goreng and nasi kandar being very popular.

Halal Malaysian Food

About 63% of Malaysians follow Islam so there is plenty of Malaysian Halal food.

Halal simply means lawful or permitted in Arabic and generally means what is allowed under Islamic law. Halal food simply means that it has been prepared in accordance with Islamic dietary laws.

When it comes to meat, the animals must be slaughtered in a certain way for it to be considered Halal. Additionally, the meat from many animals is considered not Halal no matter how it is slaughtered. The main one of note is pork, so you will not find pork products in a Halal (or Malay) restaurant.

Vegan food is generally always allowed. With dairy and eggs, there are some rules, although these vary depending on how Islamic law is interpreted.

Alcohol is also strictly prohibited. Any food that has been prepared with food that aren’t Halal is also prohibited.

This is a very simplified and generalised definition of Halal food.

It does affect food in Malaysia in general. Like, you probably won’t find bacon or any pork products in your breakfast buffet at your hotel. There is a general lack of alcohol around compared to many other countries. If you want a beer with your dinner, your best option is to try a Chinese restaurant.

Vegan And Vegetarian Malaysian Food

I was vegetarian when I lived in Malaysia and I never found it a problem at all. There are plenty of vegeterian options… HOWEVER, if you are very strict about it, it can be tricky. I ignored the fact that fish sauces are often used in dishes and meat had probably been prepared in the same dishes and pans.

If you are looking for Malaysian vegan food, it can be trickier again as eggs are often used. The upside is that dairy in food is not common.

If you want to be sure you avoid any meat or animal products, Indian restaurants are your best bet so head to the closest Little India. Many Hindus are vegetarian so you are more likely to find this option among this cuisine.

There are more and more vegetarian and vegan restaurants opening up in Malaysia.

What Is Malaysian Food Like?

Like stated previously, Malaysian food is a blend of different cultural influences including Malay, Chinese, Indian and Peranakan. This leads to a diverse cuisine with its own unique blend of flavours, spices and textures. It’s also an inclusive cuisine catering to many different dietary requirements thanks to the religions and preferences of its people.

The famous food of Malaysia is known for its bold flavours and tastes. There can be so many different options, flavours and experiences that it is somewhat hard to generalise about food traditional in Malaysia.

You can have nasi lemak which is a fragrant rice dish cooked in coconut milk and served with anchovies, peanuts and a spicy chilli paste. Or try satay which is grilled meat skewers served with a peanut dipping sauce. Or a delicious laksa which is a spicy noodle soup.

And don’t forget rendang which is a slow-cooked meat dish with a rich and spicy sauce.

Why Malaysian Food Is The Best

I may be completely biased, but authentic Malaysian food is the best in the world 🙂 I love Malaysian food.

I love Chinese, Indian and Malay cuisines all individually and when you bring them together in Malaysia, magic truly seems to happen. It’s also so much fun eating in Malaysia from the hawker centres to restaurants in shopping centres, there’s always something new to try and experience.

Malaysians themselves love good food and take pride in producing delicious food in Malaysia. This vibrant food culture is also part of what makes Malaysian food so brilliant. It’s always striving to be amazing.

It’s accessible, it’s diverse, it’s inclusive and it’s generally quite healthy. Add in the fact that it’s very affordable and I can’t think of a country in the world that is such a great place to eat.

Not convinced? Go to Malaysia. Eat everything in sight. See if you don’t feel the same 🙂

What Food Is Malaysia Famous For?

Malaysian famous food includes mee goreng (fried noodles), nasi goreng (fried rice), nasi lemak, laksa, rendang, char kuey teow, roti canai, ice kacang and so much more.

Below, there is our full Malaysian food list of Malaysia most famous food. Read through it, absorb it, bookmark this and come back to it when you’re visiting Malaysia for your top Malaysian food choices.

If you are used to eating Malaysian, Indian or Chinese food at home, you’ve probably come across some of these dishes before.

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Some Useful Malaysian Food Names

Here are some useful words which will help you decode names of Malaysian food. While english is widely spoken in Malaysia, menus are often in Malay and knowing some of the main words of Malaysia local food is very helpful.

At the very least, you’ll know if you’re ordering rice or noodles 🙂

Top 21 Most Famous Malaysian Food (Malaysian Food Pictures And Names

Here is our top list of Malaysian food. See how many of these dishes you can try on your trip! There are also plenty of images of Malaysian food in this list so you can get a better idea of what you can expect.

However, note that these dishes can vary based on where you go. For example, I have had countless mee gorengs over the years. Yet, they can taste and look quite different. So you may find the Malaysia famous food that you order looks a little different to what is shown below.

If you are wondering, is Malaysian food spicy ?, the answer is sometimes. I have tried to note below when the dish may be spicy. However, these things are not always consistent. It can definitely be tricky at times when my kids were little and randomly, a dish would be spicy when it hadn’t been before.

Generally, I don’t find the food to be that spicy (although I am someone who loves Malaysian spicy food so I may not be as sensitive to it as someone who can’t stand spice). But there are often mild amounts of spice in the food.

If you are troubled by spice, it’s best to ask. However, restaurant workers aren’t always able to communicate that well in English so sometimes you have to cross your fingers 😀 Overall, you definitely won’t go hungry if you hate spice though so don’t worry.

Roti canai is a popular dish which is considered a Malaysian national food. It definitely should be on your list of must try Malaysian food. It’s most often eaten for breakfast but it can be a snack throughout the day.

It originates from southern India. The roti is a textured flatbread made from ghee and flour. It’s fun to watch them make it if you get the chance – which is usually not hard to find. You can watch the chef prepare the dough by kneading, flattening, oiling and folding it. It’s tossed around until its paper thin and cooked in a frying pan.

The best roti will be flaky on the outside and smooth in the inside. I have found roti to be so much more delicious in Malaysia than at home in Australia in an Indian restaurant. It’s not comparable.

Roti canai is this roti served with a side curry dip. This side can vary from dahl curry to a more sambal tasting curry to a very liquid curry and it can be spicy. Since it’s a side, you can eat as much or as little of it as you want.

Outside of Malaysia, we’ll eat this as a starter at Malaysian restaurants. In Malaysia, we love it for breakfast.

While I definitely recommend you try to buy this from a roti vendor or local restaurant, it’s also often available at hotel breakfast buffets so you really have no excuse not to give it a go 🙂

Translated directly, it means fat rice! It’s a dish of coconut rice and usually sambal, fried anchovies, peanuts, cucumber, boiled egg and (often) rendang, although this can vary a little.

Like roti canai, nasi lemak is usually eaten at breakfast, although you can have it at any time of day. It’s also often available in hotel buffets where you can make it yourself with the ingredients you like best.

Satay is basically meat kebabs – so meat on sticks – seasoned and grilled over charcoal. Many different meats can be used, and you usually specify which one you want. It can also be prawns, vegetables or tofu, but most commonly, it’s chicken.

It’s a common option in hawker centres and night markets.

Mee goreng is one of my favourite meals in the world and is a standard Malay dish. I never know exactly how it will taste, but I’ve never had a bad experience. It’s believed to have been derived from chow mein which came to Malaysia with Chinese immigrants. Today, it’s a dish that’s a fusion of Malaysian cultures.

It’s usually made with yellow egg noodles (from Chinese food), spices (from Indian food) and sweetness added for Malay tastes. It usually has a small amount of vegetables and you can pick meat to add (or go without). It’s quite common to have some shrimp in this as well. It’s a very popular Malaysia best food.

I will say with this item that the quality can vary a lot depending on how much you pay. You can easily get mee goreng for super cheap and the Malaysian food cost will only be a few ringgit.

HOWEVER, this does affect the quality with usually less vegetables and meat added which can make the dish a bit plain and boring. However, if you want to save money, this dish can help you do it.

It’s usually only mildly spicy.

Nasi Goreng

It’s usually rice stir-fried with garlic, chilli, lime, fried egg, sometimes tamarind and usually some chicken or prawns.

It’s often eaten for breakfast but you can have it any time of day.

This is also considered a national dish and deserves to be in any Malaysia top 10 food list. It’s from the Peranakan culture.

It can sound a bit strange (like many Malaysian staple food options can!), but it works together beautifully to create a thick, rich and creamy sauce-and-noodle experience.

In Penang, there is a specialty laksa, asam laksa, which should also be on your list of food to try in Malaysia. Asam laksa is heavy in tamarind (which is what asam means) and has flakey fish. It’s generally quite spicy and sour and is a different taste sensation to a curry laksa as described above.

Another Malaysian culture food that is quite famous, rendang is a traditional meat dish that originated in Sumatra in Indonesia and is believed to have been influenced by north Indian curries.

Meat (usually beef) is slowly cooked for hours in coconut milk and spices like turmeric, ginger, chilli, lemongrass and more. It’s ready when the meat is very tender and the liquid evaporates.

It started as a ceremonial dish for special occasions like Eid and weddings, but today, it is eaten at any time.

It’s basically fish that has been seasoned with a sambal, turmeric and chilli marinade and wrapped in a banana leaf so it doesn’t break. It’s then grilled over charcoal.

Sambal Udang

This is a Peranakan dish that includes a sambal, so chilli paste, that’s also mixed with prawn paste and tamarind juice. It’s quite tangy and spicy.

Another local food Malaysia to try is ketupat. It’s basically a rice dumpling and is a side dish rather than a main meal.

Palm leaves are woven together to form a little pouch. Rice is packed inside and then cooked. As it cooks, the rice expands creating a little bundle of rice that you can dip into your curry or other dish.

I find it fun to eat, and the kids enjoy it too. It adds a bit of a novelty to eating so give it a go 🙂

For a mee goreng with a twist, try a mee rebus! It’s a noodle soup dish that originates in Indonesia

Chicken Curry Kapitan

This curry dish has a story associated with the name. Kapitan was the title of Chinese or Indian leaders in Penang. The story goes that a Kapitan asked his chef what was for dinner and the reply was “chicken curry, Kapitan!”. It became this dish.

It’s a Peranakan dish which has quite a tangy flavour thanks to the ingredients of tamarind juice, shrimp paste and turmeric root.

Hokkien Mee 

Kuala Lumpur hokkien mee (also called hokkien char mee) is a stir-fried dish with thick egg and rice noodles and a thick dark sauce. It also can be garnished with prawns, chicken, pork, pork ribs, spring onion and more.

Penang hokkien mee (often called hokkien prawn mee outside of Penang) is a noodle soup dish with egg noodles and rice vermicelli. The rich broth is flavoured with shrimp stock and can include prawns, hard boiled eggs, bean sprouts and sambal.

Char Kuey Teow

Made with flat rice noodles, they are stir-fried in pork fat, soy sauce, chilli, cockles, bean sprouts and more. Often prawn in included and it’s possible to get Halal versions.

High heat is used, and it’s best eaten at one of Penang’s street food stalls.

Char Hor Fun

Char hor fun (also called wat tan hor) has many varieties. The most popular in Malaysia is in Penang where it’s all about moist, fat noodles in a gravy-like sauce.

It’s generally cooked with pork, prawns, vermicelli and some greens, but it can also include shredded chicken and egg. Chillies or sambal can be served on the side.

This is one of my favourite noodle dishes as I love how moist it can be.

Hainanese Chicken Rice

Not surprisingly, this dish originated in Hainan, China. Of course, it had been modified for Malaysian tastes. It’s basically chicken and rice boiled in stock with the chicken served on top of the rice.

There is often a side sauce of ginger, garlic and chilli.

Nasi Kandar

Options are fried chicken, beef, lamb, fried prawns as well as vegetarian dishes using items like okra and eggplant.

We used to eat this for lunch most days when we lived in Penang. I was vegetarian then, and I found many tasty options. Look out for nasi kandar eateries when you are in Malaysia to try this.

Nasi Biryani

This dish travelled with Indian migrants, and Malaysia made it its own.

The pancake contains flour, ghee, water and oil. The stuffing is usually minced chicken or beef combined with onion, garlic and egg. It may be topped with cucumber or other garnishes.

Goreng Pisang

The batter is made from cornstarch and cold water and coats the banana before frying. The deep frying caramelises the natural sugars in the banana to make it even sweeter than if you eat the banana raw.

Ais Kacang/Ice Kacang

My youngest child’s favourite dessert in the world, ais kacang is the Malaysian best food for dessert or when you want to cool down and have a refreshing snack during the day. It can also be called Ais Batu Campur or ABC.

Made from shaved ice, red beans and many other items, it’s perfect for the climate. The ingredients can sound weird together, but somehow it works perfectly.

The shaved ice is the main ingredient and it really hits the spot.

Depending on the place, it can look quite spectacular and Instagram-worthy.

Most Famous Malaysian Drinks

It translates to “pulled tea” because the drink is made by “pulling” the tea back and forth between two cups.

(Ipoh) White Coffee

Malaysian style black coffee is made by roasting coffee beans with sugar, margarine and wheat. The difference with “white” coffee is that the coffee beans are only roasted with margarine which makes the coffee less dark.

Sirap Bandung

It’s too sweet for me, but my kids think it is the best drink ever. It’s a great reward after a day of sightseeing.

Fresh Juice

These are not hard to find, are affordable and delicious. So a total win! It’s the perfect way to be refreshed in the heat with some vitamins as well.

Note that sugar may be added unless you ask otherwise.

How To Learn More About Food In Malaysia

We have absolutely loved taking food tours in Malaysia. In fact, many of these photos in this article come from food tours. You can meet local vendors and taste just so much. Even if you think you already know a lot about Malaysian food, you’ll discover so much more.

Eating In Malaysia

There are so many places to eat in Malaysia. You will definitely not struggle to find somewhere selling food, although it can be a bit overwhelming to start with. If you want to ease in to the experience, shopping centres can be a good starting point with plenty of great eating options with easy to understand menus.

Hawker Centres

There are separate drinks stalls. Sometimes, people will roam that you can buy drinks from and sometimes, you will need to go to this stall.

It’s easy to order food from lots of different stalls making it a great way to try lots of dishes.

Other Eating Information

There are many other ways to access food from local restaurants to vendors running small stalls at the side of the road. You’ll find something!

Malaysian Food Price

Final words.

I hope you have found this guide to the best food Malaysia offers useful and it helps you try new things when you are in Malaysia.

Planning a trip to Malaysia? Have any questions?  Join our Malaysia Travel Planning Facebook group here now!  It’s the perfect place to ask any questions and to be inspired!

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By sharon gourlay.

Sharon is a certified Malaysia travel expert and can't get enough of travelling and talking about Malaysia since she first visited 21 years ago. She travels around Malaysia multiple times a year both alone and with her kids. She used to call Penang home and especially loves this food paradise. Sharon also has a Bachelor of Arts in Asian Studies, a Certificate III in International Travel Sales and has been certified by Tourism Malaysia as a Malaysia Travel Expert. Through this site, she'll help you have the perfect trip to this amazing destination.

The Tale of Malaysia’s All-Time Favorite Dish: Nasi Lemak

By Asyrul Izhar Abu Bakar

Introduction.

Being a melting pot of cultures, Malaysia has established itself as a foodie’s paradise. When someone asks, “what is one of the most attractive things in Malaysia?” I would undoubtedly say the food. The diverse population of Malaysia has contributed greatly to the country’s rich food history, which is enjoyed by many. Despite the quick pace of modernization, the country has been able to successfully preserve her proud tradition. Therefore, Malaysia is one of the rare locations where a fusion of flavors and variations of traditional cuisine may be found in one place. Malaysian food reflects the country’s many cultures. Despite the fact that traditional Malaysian cuisine can be categorized as either Malay, Indian, Chinese, Nyonya (Peranakan), or Eurasian, there is a deep and complex history of cultural exchange, borrowing, adaptation, and hybridization throughout the country. One of the local delicacies that every race would definitely eat and enjoy whether it is for breakfast or dinner, is Nasi Lemak.

What is Nasi Lemak?

Nasi lemak, one of the most versatile meals in Malaysia, is considered the country’s greatest culinary achievement. This simple yet delicious meal is widely available across the entire country of Malaysia, from the bustling metropolises to the outlying villages. It has become so popular in Malaysia that some people eat it every day to start their day. So basically, Nasi Lemak is a dish of rice cooked in coconut milk and served with a side of chili paste, also known as sambal, along with peanuts, eggs, fried anchovies and cucumber as condiments. All of these components of Nasi Lemak make it one of the most delicious yet fulfilling food. The word “Nasi Lemak” also translates to “rich rice,” referring to the extra richness of the coconut cream-cooked rice as opposed to plain water-cooked rice. Nasi Lemak is traditionally wrapped in a banana leaf as this way of packaging leads to a neater and more attractive meal.

The Origin of Nasi Lemak

As with many popular dish origin stories, there is no single “confirmed” origin, although there have been a variety of misconceptions around how this colorful meal came to be. We do know that this cuisine has its origins in Malaysian culture and history. The origin of Nasi Lemak could therefore be divided into three possibilities, which are explained below.

The Farmer’s Story

The Malay local communities believed that Nasi Lemak was created when the people who lived near the sea and farms used all of the ingredients that were available to them, such as coconuts and anchovies from the sea, and vegetables and eggs from their farms. All of these magical ingredients led to the creation of Nasi Lemak, which is perfect for the farmers as it not only satisfies their hunger but also provides all of the essential nutrients.

The Folklore Behind the Accidental Spill

We also have a more anecdotal origin myth: in a small village in Malacca, there lived a widow, Mak Kuntum, and her daughter named Seri. The widow had to work to support her small family, leaving her young daughter to cook. One day while preparing lunch for her family, Seri accidentally spilled some coconut milk into a boiling pot of rice. The narrative continues with Mak Kuntum returning home from work and inquiring about the fragrant rice. Seri replied, “Nasi le, mak!” (rice, mother!), and thus the name Nasi Lemak was born.

The Earliest Western Record

Aside from origin myths, Nasi Lemak can be traced back to 1909 when it was first mentioned in a book by a British colonial administrator and researcher Sir Richard Olaf Winstedt titled “The Circumstances of Malay Life,” published in 1909. He recounts how “the Malay cook” boiled rice in coconut milk for festivals and weddings, noting that this dish is known as “Nasi Lemak.”

Components of a Nasi Lemak

Evolvements of Nasi Lemak

As time goes by, the original recipe of Nasi Lemak is rapidly evolving. Various concepts have been  implemented to enhance Nasi Lemak as the main actor in creating other delicious dishes. Locally, trends have emerged among a younger population that is more open and receptive to culinary innovations. Historically, Nasi Lemak was primarily sold on the roadside or in restaurants but nowadays fast food chains such as McDonald’s, Kentucky Fried Chicken (KFC) and Marry Brown have also included Nasi Lemak on their menus, as people really enjoy it as a part of their meal. Nasi Lemak Burger and Nasi Lemak ice cream have been introduced in food chain restaurants and cafes. For instance, in the case of Nasi Lemak ice cream, coconut milk was used as the base while strawberry sauce was added with a pinch of spiciness to symbolize the ‘sambal’ in Nasi Lemak. Supermarkets have also introduced products that adopt the concept of Nasi Lemak, such as Nasi Lemak paste and Nasi Lemak chips, offering consumers a convenient way to enjoy the taste of Nasi Lemak at their fingertips.

A Little Bit of Science Behind Nasi Lemak!

As mentioned above, banana leaves were used to pack or wrap the Nasi Lemak, but did you know there’s actually science involved behind it? Banana leaves have a natural waxy layer that insulates hot food better than plastic wrap. They can also withstand temperatures of up to 100 degrees, making them ideal for wrapping the meal and retaining the heat. Don’t worry, banana leaves also do not produce any chemicals when they come into contact with hot food. Therefor, your tummy will definitely be safe from any chemicals. Furthermore, a study conducted by Maidin and Latiff, reported in the Journal of Advanced Manufacturing Technology, reported that Nasi Lemak wrapped in banana leaves lasted longer compared  to other forms of packaging (e.g. plastics). This is because the packaging allows for open-air flow, enabling the food to ‘breathe’.

A post by Dr. Yvonne Choo indicated that a lot of molecules play a particular role in producing the distinct fragrance of the Legendary Nasi Lemak. For instance, three main ingredients were incorporated in the recipe of Nasi Lemak: coconut milk, pandan (screwpine) leaves and ginger. What makes a Nasi Lemak a Nasi Lemak? It is definitely be THE AROMA of the rice. Delta lactones are the main molecules that contribute to the flavor and smell of the coconut milk, indirectly enhancing the rich and delicious aroma of Nasi Lemak. Those who love Nasi Lemak would certainly recognize its distinct gingery taste, which envelopes your taste buds in the aroma of ginger. Do you know what is actually happening? When the ginger is cooked together with the rice, the gingerols (a molecule present in ginger) are broken down into zingerone, giving the Nasi Lemak its gingery taste. Last but not least, another ingredient that would enhance the unique aroma of Nasi Lemak is pandan (screwpines) leaves. A molecule known as 2-acetyl-1-pyrroline (2AP) present in pandan leaves is also responsible for the fragrance of Nasi Lemak which makes it irresistible to everyone.

P/S: Just some additional info

Have you ever noticed that some Nasi Lemak can be white, blue or even green in color? What is actually happening is that some ingredients are added not only for aesthetic reasons, but also to enhance the properties of the Nasi Lemak itself. For instance, butterfly pea flowers are added to Nasi Lemak to give it a beautiful pale blue color and at the same time providing a high level of antioxidants which can offer extra health benefits to the consumers. On the other hand, infusing pandan in Nasi Lemak gives it  a distinct pandan punch, which complements all the other components of Nasi Lemak, such as the chili paste (sambal), further enhancing the taste of a flavorful, fragrant and scrumptious Nasi Lemak.

• Image 1: https://pixabay.com/illustrations/food-nasi-lemak-malay-cuisine-8136451/
• Image 2: https://pixabay.com/photos/food-nasi-lemak-asia-malaysia-658715/
• Image 3: https://www.freepik.com/free-vector/hand-drawn-nasi-lemak-illustrated_13763606.htm#query=nasi%20lemak&position=20&from_view=search&track=ais
• Image 4: https://pixabay.com/illustrations/teacher-chemistry-science-scientist-4777244/

About the author

Science Meets Food

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Wow, the article provides such a fascinating insight into the world of Nasi Lemak! The blend of cultural history, origin myths, and the science behind its aroma is truly captivating. It’s amazing how Nasi Lemak has evolved over time, becoming a versatile and beloved dish. The details about the packaging using banana leaves and the science of its distinct fragrance add a whole new dimension to my appreciation for this culinary gem. I’m now inspired to explore the diverse variations, from Nasi Lemak ice cream to colored renditions. Thanks for sharing this delightful journey into the world of Malaysian cuisine!

Malaysian Food: 12 Traditional Dishes to Eat

Photo: Shutterstock

Want to know more about Malaysian food and cuisine? The Malaysian cuisine reflects the country’s diversity. Chinese, Indian, and Southeast Asian flavors represent the Malaysian cuisine – a great mix of ingredients, techniques, and flavors.

It’s no secret that locals are proud of their food since everything is so delicious. Typical Malaysian food has some of the best flavor combinations in the world. From the street food in George Town to Indian food and muslim food along the western coast – Malaysia offers some of the most delicious dishes I’ve ever tasted.

Here are 12 traditional dishes from Malaysia that you can taste for a local experience:

Table of Contents

Nasi Lemak is considered to be Malaysia’s national dish and is one of the most popular dishes to eat in the country.

The most common version of Nasi Lemak is rice cooked in coconut milk topped with spicy sambal/chili sauce, served with a boiled egg and wrapped in banana leaves. Delicious!

Hokkien Mee

One of the dishes that are inspired by the Chinese cuisine is Hokkien Mee. This dish consists of fried noodles in various flavors.

There are different versions of this dish, such as Hokkien Mee Hae (shrimp noodles), and my personal favorite called Hokkien Char Mee (fried noodles in dark soy sauce).

When it comes to Malaysian food, it’s a must to taste this dish!

Nasi Goreng

Nasi Goreng is one of the most classic dishes to eat in Malaysia. It’s made of fried rice with vegetables, garlic, and soy sauce. It’s a simple but delicious dish.

Some people eat Nasi Goreng with chicken or with shrimp, but it’s just as good without the meat.

Apam Balik is a snack that originally comes from Sri Lanka, but is just as popular in Malaysia. It’s sold at almost every street market around of the country.

It’s almost like a crepe, but much more thick, doughy, and crispy. It’s filled with everything from peanuts to corn, but can also be eaten plain or together with a sweet santana sauce.

These are found at most “pasar malams” (local food markets), and are perfect as a snack on the go!

Char Kuay Teow

No wonder why I love Malaysia so much, they are just as passionate about food as I am!

If there’s one dish that you have to taste while you’re in the country, it’s Char Kuay Teow. This is Malaysia’s version of Pad Thai and is made of fried rice noodles, shrimps, bean sprouts, chives, and egg.

Nasi Champur

Nasi Champur is a traditional Indonesian dish that’s common to eat in Malaysia as well. It’s made with white rice and small portions of meat, vegetables, peanuts, eggs, and fried prawn chips.

Depending on where you buy your Nasi Champur it can be served with different kinds of side dishes.

Ikan Bakar is a fish and seafood dish that’s common to eat at local food markets in Malaysia.

First you choose your fish/seafood, then it’s marinated it in a spicy and sour sauce before it’s wrapped in banana leaves and grilled over charcoal. It’s served with a delicious sauce made from chilies, garlic, and lime.

Roti Canai is a simple Indian dish that’s served for breakfast, but also as a snack. It’s a fluffy Indian bread that’s fried and served together with a curry.

This dish can also be eaten as a dessert, together with banana and condensed milk. It’s heavenly good!

Satay is a popular dish from Indonesia, but is just as popular in Malaysia. Satay is grilled meat on skewers (chicken, beef, or pork), often served with a delicious peanut sauce.

It’s a classic dish to eat in Malaysia, so make sure to add it to your Malaysian food bucket list!

Laksa is a popular spicy noodle soup with Chinese and Malaysian influences.

It’s made in different ways with slightly different ingredients depending on where you taste it. Some make it with fish and some with prawns.

Cendawan goreng

Cendawan goreng is a dish made of deep-fried mushrooms. It’s typically prepared with a barbecue and chili seasoning, which gives it that special kick.

It’s eaten as a snack or appetizer at restaurants.

Rendang is a Malaysian food that’s made of coconut milk, spices, and meat (chicken, lamb, or beef). It’s slowly cooked to absorb all the spices.

It’s a common dish that can be found all over Malaysia. It’s especially popular to eat during local festivals.

More about Malaysian food

Malaysia is a multi-cultural country, and that is something reflecting its cuisine.With strong influences from both China, India, Singapore, and Indonesia, the Malaysian cuisine has become what it is today – a collision of interesting ingredients and flavors.

In the Malaysian cuisine common ingredients include; coconut cream and oil, dried chillies, tamarind, lemongrass, dried noodles, jasmin rice, and spices such as cinnamon, star anise, green cardamom, and cloves.

What’s the national dish of Malaysia?

Nasi Lemak is the national dish of Malaysia.

What is a typical meal in Malaysia?

A traditional Malaysian meal often consists of rice served with chicken or spicy meat, and curries.

Malaysian desserts

• Goreng pisang
• Ais Batu Campur
• Ondeh Ondeh
• Pandan Cake
• Kek Lapis Sarawak
• Nyonya Kuih
• Bubur cha cha
• Pulut hitam
• Sago gula melaka

Malaysian drinks

• Kit Chai Ping
• Nutmeg Juice
• Air Mata Kuching
• Leng Chee Kang
• Air Kelapa Bakar
• Barley Juice
• Air Bandung Juice

Do you have more questions about Malaysian food and cuisine? Leave a comment below!

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• Review article
• Open access
• Published: 15 June 2020

The diversity of traditional Malay kuih in Malaysia and its potentials

• Mohd Yusof Bin Kamaruzaman 1 , 2 ,
• Shahrim Ab Karim   ORCID: orcid.org/0000-0001-8244-7313 2 ,
• Farah Adibah Binti Che Ishak 2 &
• Mohd Mursyid Bin Arshad 3  

Journal of Ethnic Foods volume  7 , Article number:  22 ( 2020 ) Cite this article

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Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or snacks. As with its counterparts in the Malay cuisine, kuih has also been influenced by many historical events led by the migration of Chinese, Indians, and other explorers or visitors to Malaysia in the olden days. This casually developed the Malay kuih which now coined as the traditional Malay kuih; traditional as in the way that the classical values and authenticity were respected and established then. As time progresses and changes the lifestyle of Malays, newly innovated products are at the rise and emerged another type of kuih with somewhat similar characteristics to that of traditional Malay kuih, namely Nyonya Kuih. Nyonya kuih noted to be a reformulation of traditional Malay kuih with native Chinese expertise through some tweaks inculcating their palates and culinary library. Further along, the modernization also impacted the traditional Malay kuih in such a way that the overall representations being put at stake of unclear identity through innovations and industrializations. This paper draws out the history, authenticity, identity, and potentials of the traditional Malay kuih. Besides, this article is hoped to contribute to further refining the traditional Malay food knowledge specifically in its kuih sub-genre against the heritage-destructive modernization led by globalization.

Introduction

Geographically, Malaysia is situated in the South-East Asia separated into two lands by the South China Sea; Peninsular Malaysia, also known as East Malaysia, and West Malaysia which is part of the Borneo Island. With its established 13 states and three federal territories, Malaysia has come a long way in creating a dynamic and colorful country as of now. It is unanimously aggregable to say that Malaysia is one of the harmonious multiracial countries. According to [ 1 ], there are three major ethnics prominently made up the 32.6 million Malaysians by 2018 namely the Bumiputeras that includes Malays at 69.3%, Chinese at 22.8%, and Indians at 6.9%. The rest of Malaysians constitute the minorities ranging in different ethnicities at 1.0% [ 2 ]. asserted that there are actually more than 70 ethnicities in Malaysia. The diverse ethnics have longed resulted in a dynamic nuance in cultures, customs, politics, and also gastronomic outcomes. Malaysia’s culinary library represents Malaysia’s image including its flavor profile that is often savory, hot, and spicy [ 3 ]. Among the well known are Nasi Lemak , Rendang , Nasi Ayam , Laksa , and lots more. However, despite the common nationally claimed foods as the Malaysian flavors, individual traditional foods that explicit to each ethnicity also has their own values and uniquely different from one to another. To date, it has been reviewed and researched on the issues of traditional food as a whole but specific to a subdivision of these foods are on the lacking to be explored extensively, namely the traditional Malay kuih.

Malay gastronomy concoction

Being a geographically strategic country in the region of the equator, and also one of the Commonwealth countries, Malaysia certainly exudes degrees of amalgamation as historically written [ 4 ]. Factually, the state of Malacca marked the setting and time where Malaysia initially boomed with a vast array of culinary ingredients due to its trading activities with other countries and continents. As discussed by [ 5 ], this was also the point where Malays enriched their diet.

As mentioned before, the citizenship of Malaysia is predominantly Malays, but Malay ethnicity is actually residing around the globe although concentrated in the South East Asia region. Apart from Malaysia, other countries like Indonesia, Singapore, Brunei, and even southern Thailand and the Philippines are home to some Malays [ 4 , 6 ]. It was written in history that Malay ethnicity itself is a mixture of several elements from Indonesia (Sumatra and Java) Thailand, Sulawesi, and Polynesia. Noting back to the introduction of this paper, the evolution of Malay cuisine itself was dynamically influenced by these ethnicities. This explains relative similarities of the Malay cuisine to certain degrees across the stated lands. Nor et al. [ 7 ] discussed that the evolution of Malay gastronomy incessantly happened in the olden days of trading where neighboring lands came in and brought the influences and in line with what is written long ago by [ 8 ] strategic geographical position of Malaysia harbored successful trading activities from around the globe. Apart from that [ 9 , 10 , 11 ], added that the migration of Chinese also plays a part in the creation of dynamic local cuisine.

Apart from the international influences, Malay’s diet has always been associated with farming and fishing, mainly centered towards paddy fields, and vegetable and herb gardens around the house [ 7 , 12 , 13 ]. These include rice, coconut, pandan (screw pine leaves), ulam (native herbs and salads), poultry, fish, and spices to name a few. The spread of agricultural activities and the crops across Malaysia also partly induced by the natural resources of the land’s locale. In such matters [ 7 ], contended that there are also differences of Malay foods with regard to the regional position within Malaysia. For instance, regions that technically near to the sea will have more use of seafoods in their diet as in the East-coast region that includes Kelantan and Terengganu [ 14 ]. Others would harvest “daun kayu” [ 14 ] known as the edible plants from the wild or domestically grown crops like herbs and spices and fruits. They also raise and look after livestock around the house compound and paddy cultivation where applicable. From all of the mentioned edibles [ 14 ], remarked that for ages, rural Malays acknowledged rice and fish as the main source of food.

Traditional Malay kuih: an array of traditional senses

As with other cuisine lineups, myriads of delicacies offering a range of appetizers, salads, soups, main dishes, and all the way to desserts and snacks. Within those categories, traditional Malay kuih appears to be one of the delicacies that offer versatility be fitting into an appetizer, dessert, and also as snacks [ 12 ]. Apart from nasi lemak , nasi ayam , laksa , and other popular dishes well recognized as Malaysian flavors, there are more petit treats from the traditional Malay kitchen worth further recognition in Malay cuisine, which are the kuih. The traditional Malay kuih is known as being a broad term housing various relatively small-sized delicacies ranging from scrumptious pastries or bakeries to even steamed and grilled delicacies in which each bears dynamic flavors of either sweet or savory [ 5 ]. While the term kuih itself being used loosely and due to the lack of proper documentation on such matter, the basic understanding of what traditional Malay kuih represents is still at vague. Mustafa et al. [ 15 ] even denoted traditional Malay kuih as “confectionery” which connotes a whole respect of food by itself. Besides, the word kuih itself also shares a degree of similarity to adjacent countries like Indonesia, Singapore, and Brunei, although differences in the actual meaning of kuih in stated lands would connote different types of food forms within it. Regardless, kuih is unanimously understood to be enjoyed throughout the day like snacks whenever it is available and also may occasionally be included in feasts or festivals [ 16 ].

Shamsudin et al. [ 17 ] once asserted that Malays are still consuming traditional Malay kuih as their daily diet. They also mentioned that about 70 kinds of traditional Malay kuih still popularized. These include the normally found type of kuih at street vendors that usually prepared fresh earlier the day of selling or even prepared at the stall itself. Karipap (curry puffs), apam (steamed sponge cakes), and keria (donut like kuih made from sweet potatoes and glazed in crystalized sugar) are some examples that fall into the typically found variety. These delicacies are treated as intangible heritage by the Malays and have been passed down verbally from generation to generations especially within the womenfolk [ 18 ]. Not to mention also that the habit and acceptance of new generations to consume traditional Malay kuih are inevitably have to be embedded in the family itself.

Traditional ingredients

It is suggestive that traditional Malay kuih also uses ingredients that are native to most of Malay’s agricultural produce [ 9 ] and also what is natively grown in the wild locally [ 12 ]. While not most of the crops lend their flavors in the making of kuih, some has always been the staples across all variety of kuih namely rice from paddy cultivation, the aromatic pandan , and the famous tropical fruit, the coconuts. As with the western counterpart, ingredients of traditional Malay kuih do play their role in making the perfect traditions. The ingredients can be divided into several categories namely starches, sweeteners, liquids, lipids, and additives.

Rice is noted to be a staple food in Malaysia and specifically to the Malays. Rosniyana et al. [ 19 ] noted that rice and its products massively used in various local foods. Rice lends the starch (carbohydrate) or “body” of most kuih but not only restricted to, as glutinous rice has also contributed to some array of uses in kuih [ 20 ]. Tubers like tapioca and sweet potatoes are also called for some special recipes like bingka ubi kayu (soft tapioca slab cakes), keria , cucur badak (deep-fried savory filling sweet potato fritters), and cek mek molek (deep-fried sweet filling sweet potato fritters). Amongst all tubers, tapioca is known for the longest diet that Malay had consumed and was coined as nostalgic food by [ 21 ].

Throughout history, cane sugar was undoubtedly the common sweetener used in traditional Malay kuih making. This is supported by the review made by [ 22 ] that the cane sugar industry has flourished in Malaysia by the year 1960, which driven by the British conquest of the Malaya (now Malaysia) in the midst of the year 1870. Cane sugar may be used in traditional Malay kuih making in the form of white sugar or brown sugar depending on recipes although it was not particularly specific on the coarseness grade of the grains as with western pastry and bakery production. It is worth to mention also Malays have long established and commodify a type of hardened syrup that is amorphous derived from a sugar palm tree (Arenga pinnata) called gula melaka or gula kabung . The name gula melaka is derived from the massive production of the palm sugar from Malacca state, and gula kabung is derived from the actual local name of the sugar palm tree kabung [ 23 ]. Both forms of the gula kabung and gula melaka are easily found in the local market in the form of cylindrical blocks or discs that require cook to shave them into fine crystals or chunks in accordance with specific recipes.

Western pastries, bakeries, and desserts may always use dairy milk or cream to enhance the flavor or act as “moistener” [ 24 ] to loosen the mixture to control the texture of end products, but traditional Malay kuih uses coconut milk or coconut cream for the same reasons. Eggs (chicken or sometimes duck) also fall into the liquid category which delectably further enhances the texture of kuih especially those that resemble custard making in the makeup like seri muka (soft and chewy bed of glutinous rice with a coconut pandan custard layer) and kuih kaya gerodak (steamed flan like custard).

Additives may come as small quantity additions to the overall ingredient list that a recipe calls for. In the making of traditional Malay kuih, mostly natural flavoring, coloring, and texture enhancers were used. Pandan being the infamous ingredient in traditional Malay kuih has always been proud of its decadent aroma. Although it is understood to give lush green hue to the kuih, pandan was not used by itself for that reason. Pandan serani (Dracaena angustifolia) is said to be used for the deeper green color in kuih making. Salleh et al. [ 25 ] denoted that pandan serani has always been one of the most cultivated landscape plants in the Malays’ domestic traditional landscape. Not to mention also coconut in which imparts its creamy flavor from the milk or cream and sometimes used for its flesh usually grated whether for texture enhancer in kuih lopes (steamed pate like glutinous rice cake) or as garnishing coating kuih kosui (sweet-salty wheat and tapioca flour soft cake). Figure 1 shows the use of grated coconut as garnishing to different types of traditional Malay kuih. Turmeric also sometimes used for its punchy yellow hue for savory kuih which in some kuih further flavor that particular kuih. In the same color theme, eggs also impart yellow tint to kuih on the sweeter end. These natural ingredients used as visual enhancers for the kuih to acquire varying visual attractions [ 26 ]. Besides coloring, there are other ingredients used for different purposes like rose water used for its divine aroma and limestone paste used as texturizer to enforce firmer kuih kosui and kuih lompang (little rice flour cakes with hollow center) . It is also used to get red tint in cooking when used in conjunction with the presence of turmeric.

Grated coconut may be used as garnishing to coat kuih buah melaka (foreground) and kuih telur katak (sticky sago) (background). Besides the aesthetical value, shredded coconut imparts interests in the texture and flavor department which makes traditional Malay kuih an all-rounded traditional delicacy. Coconut is noted to be long and widely cultivated by the Malays. Hence, it is one of the main ingredients across all traditional Malay culinary offerings. It can be used in various forms including coconut milk, coconut cream, coconut water, and also the coconut flesh itself

Besides the vast ingredients used, it is worth to note also that kuih spreads throughout Malaysia with differing regional preferences, for instance, the east-coasts towards the northern region of Peninsular Malaysia favors the sweeter end of kuih [ 5 ]. This region includes Kelantan, Terengganu, Kedah, and Perlis where the influence of Thailand’s palates of sweet-spicy is prevalent. On the other end of the spectrum, savory kuih is widely available within the central towards the southern region of Peninsular Malaysia owing to the influences from the neighboring country, Indonesia with its salty-spicy palate. Ahmad [ 27 ] also mentioned that from her findings, east-coast kuih is leaning towards the yellow side of color and west-coast towards greener hue. She argued that the first uses more eggs into their kuih and the latter benefits more from the pandan leaves. Noting to the vast array of ingredients library, traditional Malay kuih is undoubtedly holding its identity by tying an array of delicacies with its local crops.

Traditional cooking methods

Mirroring the multitude of influences taken into the formation of traditional Malay kuih, methods of preparing the kuih are also greatly varied from baking, steaming, boiling, grilling, and more [ 28 ]. However, as Malay heritage resonates, petua (traditional tips and tricks) will come into play. Note also that the elderly as the experts of making traditional Malay kuih easily made kuih without even being too technical in terms of the measurement and advanced machines. It is once coined to be the “muscle memory” by [ 27 ] as she explained how the elderly estimate the appropriate amount of ingredients. Their expertise also covers quality checking by consistency and just the feels in their hands.

The known methods of preparing traditional Malay kuih are self-explanatory as they are remotely similar to western cooking methods in general. For example, baking is known to the world to be a dry heat cooking method that had the food put into a controlled temperature chamber and the hot air within slowly heat the pan and by adjacent heat of the pan cook the food that is in it [ 29 ]. In the making of bahulu (little individual sponge cakes), the bahulu batter will be poured into the molding cavity of a two-piece metal contraption (traditionally made of copper) that is heated with charcoal or coconut husks on the top and bottom. The adjacent heat of the metal contraption heats the batter and further cooks the bahulu. In terms of boiling and steaming, additional pandan leaves and banana leaves always called in this technique as to aromatize the kuih further like in the making of koci (mochi-like chewy black glutinous rice cake filled with sweetened grated coconut), buah melaka , lepat pisang (firm pudding-like banana cake), and others. Grilling and frying may be applied mostly to savory kuih accordingly like pulut panggang (savory filling glutinous rice grills), cucur badak , and karipap.

Traditional and inspirational names

Apart from that, the names of the kuih are also very unique to their forms and shapes [ 30 , 31 ]. Kuih talam , for example, used as a general term housing several kuihs that typically molded into a container normally baking tins or pans later to be cut into shapes like squares, rectangles, or traditionally diagonal cut to create diamond-shaped kuih [ 32 , 33 ]. Figure 2  shows the end products of various kuih talam that have been portioned into squares and diamonds. Pulut panggang derived its name from the ingredients and the method of the preparation. Pulut is glutinous rice, while panggang refers to its cooking method, grill. Figure  3 shows the visual presentation of pulut panggang . Some names of the kuih are given on the virtue of the shape the kuih is made into. Behind the delectable chewy texture and burst with sweet gula kabung syrup in the middle of kuih buah melaka resides a resemblance of the small spheres of the kuih to the fruit of Malacca tree (Phyllanthus emblica), hence explained by [ 33 ] on how the kuih got its name. The Malacca tree is also notably part of important Malaysia history where the state Malacca was given the name of [ 34 ]. Another example of kuih that named after the shape is kuih tiram. It is known to look like an oyster ( tiram ) shell with layers of crispy and crackling pastry when bitten. Other names can be a parable of metaphoric as in the case of kuih puteri dua sebilik. The literal translation reads “the two princesses of a room.” While the name does not confer practical illustration [ 35 ], explained the metaphor of “two princesses” is represented by two differently colored and filled small glutinous rice balls in the kuih. These glutinous rice balls are placed together with coconut milk batter and enveloped with a piece of banana leaf that suggestively represents the “room.” Figure 4 illustrates the visual appearance of the kuih puteri dua sebilik. Noting to these unique names [ 36 ], argued that historically, Malays were well versed with their literatures and poetry and thus explain the ornate metaphor of the names of certain kuih.

An array of different kuih talam ; (left to right) pudding jagung (firm corn pudding), talam cendol (green rice flour jelly with palm sugar soft cake), bingka ubi kayu , and kosui . Talam is known as a tray in English which denotes the method of making or cooking the kuih in baking tray to leave it to set before it is cut into smaller portions. This method is remotely similar to the western baking method of sheet cake like brownie, where the cakes are baked in shallow sheets only to be cut into portions prior to serving. The only difference with traditional Malay kuih is that steaming is much more practiced than baking

A visual representation of pulut panggang . A cross-sectional view of the kuih reveals the savory filling made with grated coconut, dried shrimps, chilies, and herbs and spices that include turmeric which imparts the golden yellow hue. Banana leaf pieces are used to wrap the filled glutinous rice logs and pinned with short bamboo skewers at both ends before grilling. The aroma of banana leaf charred by the grilling heat infuses the pulut panggang giving kuih a dynamic savory flavor apart from the usual sweet kuih

Kuih puteri dua sebilik. The use of two different colored glutinous rice balls in a bed of soft coconut milk pudding. The kuih is wrapped neatly into an envelope of banana leaf. The name encapsulates the culture of Malays that are fond of poetry in their daily life. This kuih tells a story of 2 princesses that share a room together which implied by the two different colored glutinous rice balls in the kuih. The banana leaf envelope metaphorically suggests the room where the glutinous rice balls being wrapped into

Having pointed out the interesting aspects of traditional Malay kuih, the extent of its product range is rather vague as no written evidence found to date. Mostly, anecdotal claims surrounding individuals and community. With all of the traditional aspects of the kuih, the lack of scholarly documentation and references of the meaning of traditional Malay kuih itself is driving these delicacies mistakenly categorized. Adding to that [ 37 ], discussed that authenticity of the kuih may be explicit to settings where it is made rather than what it is. With this, it is assured that varying versions may be presented in one type of kuih and thus lead to an unclear definition of traditional Malay kuih.

Malay kuih and Nyonya kuih debacle

In general, Baba Nyonya refers to the Malaysians that are Chinese decedents that had assimilated with the Malay cultures and customs from the olden days [ 38 , 39 ]. The vast majority of this ethnic settled in Malacca, and Penang, as well as a small community in Terengganu and Kelantan [ 2 , 10 , 11 ]. Due to the minority, these Chinese migrants assimilate with the majority which how Malay cultures and customs affected their lifestyles. It however has not altered the religious beliefs of the Chinese from Buddhism regardless of the fluent Malay-spoken Baba Nyonyas [ 40 ].

The term Baba and Nyonya were informatively explained by [ 11 ] in his study discussing that the word “Baba” is derived from a Malay word— Bapa , that connotes a male or a father, and “Nyonya” derived from Javanese that represents the female counterpart. Additionally, the word “Peranakan” is also used to describe the Baba and Nyonya community [ 2 , 40 ]. Although [ 10 ], argued that peranakan is the term used on children that born locally but from interracial wedlock between the Chinese and the local Malays. This intermingling of races urged assimilation of the Chinese to the local Malay customs and culture. The resemblance of peranakan presence and behavior to the Malay counterpart is sometimes seemed similar due to the assimilation and acculturation as discussed by [ 2 ].

As assimilation is concerned, Baba Nyonya has indefinitely acclimated to the local Malay way of life; this also includes the culinary skills [ 39 ]. This initiates the explanation of Nyonya cuisine emergence. Nyonya cuisine, in general, is a fusion concoction of the Chinese descents in Malaysia inculcating their cultural elements into local resources [ 38 , 41 ]. The changes were not massive but rather to accommodate the peranakan’s taste buds and the use of their expertise in their kitchen. These changes made upon varying traditional Malay foods and that traditional Malay kuih were also affected.

In contrast to traditional Malay kuih, Nyonya kuih sequentially flourished post-traditional Malay kuih and began to be publicly recognized since. Sua [ 10 ] noted that Nyonya kuih as essentially a modified version of traditional Malay kuih. Due to the changes made upon the traditional Malay kuih, and with the lack of documentations on the matter, some researchers have found that the confusions of traditional Malay cuisine in general are getting vaguer amongst others [ 42 ].

Nyonya kuih is now locally acknowledged to be enjoyed as snacks at any time of the day although [ 9 ] noted that Nyonya kuih usually served as light breakfast or as snacks in the afternoon. Tourism Melaka [ 43 ] on the other hand, deduced that some of the Nyonya kuih historically used as ritual offerings and also served in festive occasions like Chinese New Year. While it is overtly similar, Nyonya kuih as a brand succeeded the local market leaving traditional Malay kuih silenced. It is a shame that the original traditional Malay kuih overshadowed by its innovated counterparts. It is argued that the Nyonya kuih is produced through processes involving manual techniques to ensure quality and authenticity [ 43 ]. This is known to add up the value of the Nyonya kuih and always coined as part of advertisements.

Despite the successful story of Nyonya kuih [ 11 ], opposed that in his study, the Baba Nyonya culture was at stake of lacking its distinctions. With this, the distinct culinary features also said to face dilution through the globalization and modernization. A similar situation reported on the traditional Malay cuisine as more and more studies proven its prevalence like in the studies of [ 13 , 18 , 42 , 44 , 45 ]. It is however, seemingly promising for the Nyonya kuih to thrive as [ 11 ] discussed that the culture of Baba Nyonya has been entering the limelight of attention in book publications, theses, and other public awareness events. Some news also reported the value of Nyonya kuih is substantially held in the authenticity of the ingredients and methods of making which traditional and manual [ 43 ]. Even Malaysia’s famous celebrity chef, Chef Wan also acknowledges the passion and manual preparation of making such delicacies as it lifts and respects the heritage and traditions [ 46 ]. It is clear that the closest representation of traditional kuih can utterly confer to quality assurance. Nyonya kuih excels in this matter undoubtedly.

The states and stakes of traditional Malay kuih

We are rained with increasing studies on heritage food as of lately. While there is a number of news on delights and concerns on the kuih in general, concentration is gravitating towards the concern of extinction on the traditional Malay kuih [ 15 , 26 , 47 , 48 ]. And only at a lower ratio of reports on the effort on reviving the traditional Malay kuih [ 49 , 50 ]. This shows how vulnerable traditional Malay kuih status in the current scenario, leaving it on the verge of dismissal as compared to the Nyonya kuih that currently being rediscovered, rebranded, and excelled in the market. Omar and Omar [ 12 ] reported that Malay kuih sold on sides of streets offers questionable quality. These qualities being the authentic tastes, appearances, and serving style [ 51 ]. Aside from jeopardized quality, the price tag of these sellers seems to put traditional Malay kuih to just another mediocre product. Within the subject of overpricing [ 52 ], reported that the demand for quality Malay kuih is still prevalent and the willingness to pay for quality kuih is understandable. This explains that higher-priced kuih is not a reason that traditional Malay kuih left at stake, but rather the lack of quality offered.

Understanding sustainability issues, the younger generation is undoubtedly coming into mind as the next generation to inherit and reproduce traditional Malay kuih sustainably. However [ 18 ], has researched that there are prevalent challenges to sustain traditional Malay kuih in youth. This indefinitely denotes the decreasing momentum of traditional Malay kuih vitality which is feared to be extinct in the near future [ 48 , 49 ]. As the new generation moving towards digital and modernized era, redevelopments in all facets of life led by globalization and urbanization repeatedly coined to be responsible for the traditional Malay kuih decline [ 12 , 26 , 53 ].

Modernization is always revolving around human to uplift their lifestyle; thus, advancement in carrier proceeds traditions. No more active kitchen at home and more take-outs and eating-outs as time constraint are at excuses [ 54 ]. As traditional Malay kuih is said to be tedious and time-consuming, lesser practices performed and thus neglected for the new generation to learn which believed to be the most effective way to transmit heritage from the older generation to the new [ 7 ]. Benefitting from this matter, the business industry especially the food industry urged of doing business so intense to fulfill the gap of traditional Malay kuih demand. It is however taken for granted that attention to details of traditions in Malay kuih in general are being jeopardized [ 13 ]. As with other business intentions [ 51 ], contends that profitability is executed through the introduction of new products and also minimizing inputs in place of maximizing outputs. This lured the excessive usage of ingredients substitutions as they are relatively cost-effective and time-saving in mass production instead of the pure traditional ingredients [ 44 ]. The easily acquired and readily available modern innovated ingredients like instants and imitations reported by [ 13 ] to have altered the authenticity of traditional Malay cuisine and Malay kuih have no exception. Adding up to this, the technology advances from the modernization impart an inevitable degree tainting the authenticity of traditional Malay kuih. Traditional Malay kuih that was once delivered full and dynamic flavors at one bite, now tastes off from what it used to be.

Discussing within the modern era, the survival approach for new kuih entrepreneurs is not lengthy production and minimum output. Time and energy are two that are not being compromised and thus resulted them in relying on machines to accelerate the production with less consumption of energy and time [ 55 , 56 ]. This however unavoidably alters the overall quality of the kuih. Petua or known as the tips and tricks of the elderly for a perfectly made kuih is diminishing [ 27 , 57 ] as machines are being put the trust to do the job. This decision is in line with the motto of contemporary business, where results are far admirable than processes, thus leading to deskilling, and restrict its sustainability [ 58 ]. The issue is so prevalent that Malaysia’s internationally recognized chef, Chef Wan, even reported in local news to express the disappointment in professional chefs’ incompetence to make traditional Malay kuih [ 46 ].

Aside from the Malay kuih supply side, a research conducted by [ 18 ] found out that the state of consumer acceptance and the overall knowledge of traditional Malay kuih among youth is at a worrying level. The extent of awareness and consumption of traditional Malay kuih affected by trends and the availability of creative modern desserts [ 52 ]. Needless to say, the overly claimed hectic work-life advancement and life in general of post globalization hinders the appreciation of the immaculate and tedious process of making traditional Malay kuih.

The diversity and potentials of traditional Malay kuih

Having discussed the traditional Malay kuih shortcomings, all is not lost as surprising demands of traditional Malay kuih prove of its market relevance locally and even those in other countries [ 59 , 60 ]. With myriads of food products available nowadays in mainstream markets, heritage food is marketed as a brand in itself that wins a niche segment of consumers who patronage its specific qualities.

Acknowledging innovation as an effort to add more values into existing products [ 51 ], Nyonya kuih proved to succeed forward as compared to its former inspiration, the traditional Malay kuih. Being treated as common food, traditional Malay kuih are easily found and might also fall into street food snacks [ 9 ]. It is, however, unfair to neglect quality factors of these heritage delicacies. Combined with the overly priced products, traditional Malay kuih is inevitably losing its pride.

In the sense of revitalization, traditional Malay kuih may need to undergo innovations as a step to levitating its pride. Having said that, the traditional quality of such heritage materials is by no chance should be disregarded [ 61 ]. A well-innovated product should hold true to its origin but better in certain ways that could enhance its value. Different aspects of innovation should be looked into like packaging or serving presentations, processing system, or even the sensitive careful selection of ingredients [ 62 ]. Kühne et al. [ 51 ] contends that there is a controversial argument on innovating traditional foods, and it is however the intention of sustaining its relevance should uphold innovation as important as to be competitive in the market among other trendy products [ 62 ]. Innovations intended include what is apparent from the consumers’ view like the way that traditional Malay kuih is presented and packaging designs [ 15 , 63 ] and also from the producers’ side which can involve technological advances of machinery [ 51 , 63 ] that is practical yet capable of producing the same traditional quality of the Malay kuih.

Traditional to national: Malay kuih as Malaysian kuih

The acknowledged heritage value of the traditional Malay kuih and other traditional food in general is at its capability of drawing warm childhood memories when the kuih consumed popularly back then [ 64 , 65 ]. Given the discussed matter of the diverse versions of these kuihs throughout the vicinity of Malaysia, specific kuih and its regional authenticity can be aptly attached to varying local consumers’ upbringing. These diverse potentials are sure to promise traditional Malay kuih to be marketed either into a broad or niche market segment successfully. Besides, this also helps in drawing up the colorful identity of Malays to the international level.

Speaking of identity, the differences upon flavors of each locale exude eloquent pictures of the multiracial status of Malaysia itself—a melting pot of races, cultures, and flavors [ 66 ]. Considering that the Malay kuih is widely consumed throughout the citizen, regardless of race, Malay kuih may be opted a step up for a rebrand to Malaysian kuih, making it a national food. Malay kuih has been available for a substantial timeline now and taking it up as a national food is not necessarily an exaggeration. As discussed by [ 67 ], the sharing of common food within a multiracial nation will make up as an identity determinant; thus, Malaysian kuih seemingly fit to vindicate as a brand.

With rebranding in the picture, one should be minded of the degree any changes or innovation should be introduced. Derivation of traditional may not always be appropriate for a reinvention level. As previously mentioned, the essence of heritage should not be eliminated but rather enhanced. After all, the traditional Malay kuih itself has already been concocted, consumed, and accepted for its palatability nationally [ 68 ]. It is, however, the concern of youth interest as the next generation to carry the heritage forward is a concern. Globalization and urbanization change the lifestyle of Malaysians tremendously, and youths are more susceptible to the trends and global standardization [ 18 , 68 ]. Having said that, traditional Malay kuih also should be shed some light to be more competitive in the market and thus elevate the image into more refined and acceptable for the millennials. Nahar et al. [ 69 ] once coined that the globalization has inculcated “food neo-culturism” where youths are more accepting to what is in global trend. Keeping the product design of Malay kuih forward as Malaysian kuih, abreast with technology and consumer trends, it will surely put traditional Malay kuih to a promising market position.

Dynamic is another word to describe the harmonious multiracial country of Malaysia. Malaysia has proven its potentials in many ways including economics, social, and governance. Being a multiracial country, assimilations have inevitably occurred ever since historical events, and although each individual ethnicity holds dear to their beliefs and culture, Malaysians have reached a common consensus to its vast culinary library. These diverse aspects of Malaysia are making it a proud beholder of the claim of “Malaysia Truly Asia.”

The common diet of Malaysians ever since the olden days always been shared across all ethnicity and traditional Malay kuih, although it connotes Malay’s signature, it has always been in the diet of whole Malaysians since its existence. Every part of Malaysia’s citizens had played their parts in the formation of such a group of delicacies through history, and it is only fitting for traditional Malay kuih to be rebranded into Malaysian kuih. Despite the debacle of successful marketing between traditional Malay kuih and Nyonya kuih, kuih in general is enjoyed day in and day out across all walks of life and race should not be a determinant.

Malay kuih should be celebrated as having a multitude of traditional nuances that color the Malaysian’s image beautifully, and this holds great potentials in the nation’s economy. With the proper adaptation of modernization and industrialization, traditional Malay kuih could be one of the thriving trades in the market, either locally or internationally. The first step should be taken in order for the next to fall into places. A precise product distinction has been established, and thus, public awareness should be campaigned. This will ensure continuity of traditional Malay kuih vitality and relevance in the market as well as the national identity. Proper planning and execution are keys to ensure the revival of traditional Malay kuih in reaching the point of heritage sustainability. The distinction and relevance of such traditional gem’s existence is important for the acknowledgment and pride of generations to come.

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Kamaruzaman, M.Y.B., Ab Karim, S., Ishak, F.A.B.C. et al. The diversity of traditional Malay kuih in Malaysia and its potentials. J. Ethn. Food 7 , 22 (2020). https://doi.org/10.1186/s42779-020-00056-2

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7 days exploring the rich food and culture of Malaysia

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Sep 1, 2023 • 8 min read

A dazzling, explosive melting pot of diverse communities shaped Malaysia’s rich culture, pioneered its labyrinthine mash-up of cuisines, and coexisted in its unique blend of architecture © Kit Yeng Chan / Lonely Planet

No country in Asia, and possibly the world, is such a kaleidoscope of as Malaysia.

The main puzzle of Malay, Chinese, and Indian communities living in the Peninsula is completed by 18 aboriginal groups, the orang asli . Across the sea in Borneo, there are more than sixty different ethnic groups in both Sarawak and Sabah.

This dazzling, explosive melting pot shaped Malaysia’s rich culture, pioneered its labyrinthine mash-up of cuisines, and coexisted in its unique blend of architecture. It’s impossible to experience all Malaysia offers in just one week – but with these insider suggestions, you’ll get deeper than most.

Day 1: Food, heritage, and art on Penang Island

A UNESCO World Heritage Site and the first British colonial settlement in Southeast Asia, George Town on Penang Island is the poster boy of Malaysia’s diversity. Start in Jalan Masjid Kapitan Keling, also known as “Harmony Street,” where the regal profile of the namesake black-domed mosque stands yards away from a pantheon of Hindu gods etched on the gopuram of the Sri Mahamariamman temple . Further up, devotees light joss sticks for Goddess of Mercy Kwan Yin at her dedicated shrine .

Just behind it, pre-war Sino-Portuguese shophouses rub corners with hip cafes and bistros in a grid of heritage lanes etched with the colorful mural art that, since 2012, kickstarted the rise of a cohesive art scene. Hin Bus Depot and COEX@Kilang Besi in Jalan Gurdwara host rotating exhibits and events with local artists and creatives. For literary events, check out Hikayat on Beach Street.

Food-wise, Penang is well-known around the world: a plate of local nasi kandar (a blend of rice and fiery curries originally served out of the jars that Indian Muslim traders carried with a pole over their shoulders) is a local specialty as much as the tangy Penang Laksa and Hokkien Mee – Penang’s variety is served in prawn soup, not dry with dark soy sauce, like in the rest of Peninsular Malaysia.

In the afternoon, take the funicular train up 2,900-foot-high Penang Hill, the first hill station founded by the British in 1788 Malaya and a UNESCO Biosphere Reserve since 2021. Descend and enjoy more views from the pavilions of nearby Kek Lok Si , one of Southeast Asia’s largest Buddhist temple complexes, before hunting for more hawker food at New Lane Hawker Center or splurging on a Peranakan (mixed Malay-Chinese heritage) dinner in George Town.

Day 2: Chase history and local culture in Taiping and Kuala Sepetang

Trains connect Butterworth on Penang state’s mainland to Taiping , the former colonial capital of Perak state from 1875 to 1937. Set at the foot of Maxwell Hill – where the newly opened Maxwell Base Camp has a campsite and guided forest hikes to the Renting waterfall and the mist-shrouded bungalows scattered atop this 4,100-foot-tall peak – Taiping was voted the world’s third most sustainable city in 2019. Its peaceful lake gardens are a short walk to an old town lined with Sino-Portuguese shophouses packed with great food.

Built in 1928 by a rich Chinese trader, the Peace Hotel has silky Char Koay Teow garnished with prawns, bean sprouts and tofu. Nearby Larut Matang Hawker Center is one of Taiping’s most popular. Try the fishball char koay teow from Stall 78 or the popular chicken rice and wan tan mee from Stall 61 and 72. Or cool down with a bowl of cendol (a mix of shaved ice, jelly, and sweet gula melaka) at either Bismillah or Ansali in Jalan Barrack.

Right beyond Taiping’s train station is the Antong Coffee Mill, which sits next to the former home of Sun Yat-sen, the first provisional President of the Republic of China and first leader of the Kuomintang, who spent time here in the early 1910s.

Ten miles to the west, the Matang Mangrove Forest Park showcases the area’s mangrove-draped ecosystem on the way to the river town of Kuala Sepetang. After a visit to the local charcoal kiln factories and a lazy bumboat ride on the estuary (with some luck, you may see dolphins), end the day with a fresh Malay shell-out-style seafood dinner at Restoran Nelayan PNK Matang.

Day 3: Explore Ipoh

It’s a short train ride to Ipoh ’s beautiful 1917 Moorish-styled station, from where the colonial-meets-Art Deco architectural mash of Old Town Ipoh is across the adjacent historical padang (square). Hip Concubine Lane packs cafes and souvenir shops, while quieter Market Lane has some of the city’s most photographed street art. Just across the road, the restored cobbled lanes of Kong Heng Square lead to Ipoh’s first boutique hotel (once the sleeping quarters of a Chinese opera troupe), bistro, and a daily Artisan Market.

Ipoh’s delicious, too. Try a cup of the town’s signature white coffee at Sin Yoon Loong in Jalan Bandar Timah, where the brew was invented by roasting beans with palm oil’s margarine more than 80 years ago. The curry or mushroom chee chong fun (rolled flat rice noodles) and kaya (coconut jam) puffs on sale are also good enough to queue for. For lunch, find a seat among the locals at Restoran Ong Kee (48 Jalan Yau Tet Shin) and try bean sprout chicken, another Ipoh delicacy.

In the afternoon, get a feel for Ipoh’s tin-mining days at Han Chin Pet Soo, a restored Hakka Chinese clan house and museum, and then visit at least one of the city’s several Buddhist cave temples. With a 40-foot-tall seated Buddha and a towering viewpoint, the Perak Cave has unobstructed views over the limestone karst embracing Ipoh and the Kinta River Valley.

Day 4: Mix old and new in Kuala Lumpur

To make the most of a day in the sprawling Malaysian capital, catch an early train into town and transfer on the commuter service to the Batu Caves , where a rainbow-colored staircase leads to one of the country’s most important Hindu cave temples (beware of the sneaky monkeys). As you return, hop off at Kampung Baru to experience the last remaining Malay traditional enclave before you check out the city’s futuristic stroke by gliding across the newly built Saloma Bridge, a space-age shortcut to the multi-storied malls of KLCC, right where the iconic Petronas Towers soar to the sky.

Dedicate the late afternoon and evening to explore Chinatown , one of the city’s most historical and central districts, dominated by 2,225-foot-high skyscraper Merdeka 118. Opened in 2023, it’s currently the second-tallest building in the world. At ground level, historical lanes like Petaling Street, Jalan Sultan, and their back alleys have rejuvenated into a compact grid of atmospheric bars and cafes.

Kwai Chai Hong Alley has mural art and relaxed bars, and it’s a stone’s throw away from community-led artsy hangouts like REXKL – a former cinema hosting food and beverage outlets and the labyrinthine bookshelves of one of the city’s largest bookstores – and the eclectic Zhongshan Building . Run by a community of artists, music lovers, researchers, and designers, it’s a dive into Kuala Lumpur’s thriving subcultures.

Day 5 and 6: Experience Sarawak’s culture and nature in Kuching

Sarawak ’s capital offers a well-rounded taste of Borneo in a short two hours from the capital, so why not use the frequent and inexpensive direct flights? Kuching ’s atmospheric old town sits on the riverfront, a short walk from the former quarters of the White Rajahs’ colonial administration, the Old Court House , today transformed into a modern bistro and hangout. Across the road, Carpenter Street is packed with bars, cafes, and guesthouses – try a bowl of Sarawak Laksa, a curry-tinged variation of the Peninsula’s dish.

The state-of-the-art exhibits at the new Borneo Cultures Museum deserve some hours before trying a dayak (an umbrella term for the indigenous peoples of the region) dinner at Lepau in Jalan Ban Hock.

Try to time an afternoon flight to Sandakan via Kota Kinabalu to spend the morning watching semi-wild orangutans swing from the canopies of Semenggoh Wildlife Center . Only 12 miles south of town, it’s a tame yet unique chance to get close to this endangered species.

Day 7: Discover Sandakan’s history, food, and nature

Sabah’s state capital, Kota Kinabalu, usually steals the show, but unsung hero Sandakan has much to root for. Destroyed during World War II, the remains of the old settlement cling to a hill overlooking a large, scythe-shaped bay. The reconstructed wooden home of Agnes Keith – the American-born writer who penned three books about her life here during the Japanese occupation – sits above the City Museum’s collection of Sandakan’s historical black and white photographs.

The local cuisine is a blend of Chinese, Indonesian and Filipino cultures. Restaurant H90, tucked at the back of Pier 8 in the Sim Sim district, is perched on stilts and serves some of the town’s freshest seafood. The sizzling yellow mee with fresh tiger prawns is juicy, scrumptious, and unforgettable.

Back in town, check out Kedai Roti Gold Crown for noodles and yummy bread and cakes, and then stop at San Da Gen , Sandakan’s first retro-chic cafe, and taste local brews with UFO tarts – oven-baked, vanilla-flavored flat butter biscuits topped with egg custard and whipped cream. On top of the same building is Ba Lin Rooftop Garden , the best place to enjoy a sundowner with purple-hued views and a Western-style dinner.

If you have an extra day, a half-hour inland is Sepilok, where semi-wild orangutans and sun bears roam the grounds of Sepilok Orangutan Rehabilitation Center and the Bornean Sun Bear Conservation Center , and eco-resorts by the forest make for a charming final place to rest next to nature. Or, with at least two extra days, go to Sukau and enjoy warm hospitality on the Kinabatangan River, the longest in Sabah, where boat cruises are a must and often grant sights of wild orangutan and migrating herds of Borneo pygmy elephants. 

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Malay Cuisine: Blending Spice and Culture

Rich in spices such as kaffir lime, turmeric, ginger, black pepper, coriander and lemongrass, Malay is a hub of different cultures, each of which have brought in different flavors to create a distinct and vibrant cuisine. With so many different culinary variations, we take a look at some of the best Malay cuisine from across Malaysia and give a taste of a few dishes from the rest of the peninsula.

Malay cuisine is known for its vibrant and diverse flavors, eclectic influences and rich history. Generally, Malay cuisine refers to food from Malaysia, Singapore , Brunei , Indonesia, Mindanao and Southern Thailand. It is within these areas that food enthusiasts will find some of the most interesting and complex flavors in the world. Malaysia specifically is comprised of 13 states, and is home to predominantly Malays, Chinese and Indians , but the population is a wonderful hub of cultures and ethnic groups, making the gastronomy here an exciting blend of spices, flavors and cooking techniques. Historically, Malaysia was part of an incredibly successful spice trade, most records of which date back to the 15th century.

The welcoming and open-minded nature of Malay culture has meant that the influx of different nationalities has been portrayed through their cuisine, with ingredient choices taking influence from the north and east especially. Chinese influences can be seen in the use of soy sauce and noodles throughout Malaysia, with northern parts of the country also taking characteristics from Thailand , displayed through the use of lemongrass and ginger. Southern parts of Malaysia tend to have richer sauces. Although there are so many different attributes within Malay cuisine, the peninsula has accumulated all of the best parts of neighboring culinary attributes and combined them to form a distinct cultural identity.

Many people in Malay are of Muslim faith, so although meat is heavily used throughout the cuisine, you won’t find as many recipes using pork as beef, lamb and goat. The most popular dishes that do contain pork have beef counterparts. There is of course an abundance of seafood within all Malay cuisine, the peninsula utilizing its fishing coasts to the fullest. The light sauces and tangy spices included in many seafood dishes compliment the lightness of the meat perfectly. For vegetarians, eating across Malay can be a challenge, as meat and seafood can be difficult to avoid. Even in vegetable dishes, the bases and stocks often contain meat. There are however an array of delectable fruits to be savored across Malaysia. Bananas here are cooked in their skins to perfection, guavas are healthy and bursting with vitamin C, and for those more adventurous types, durian is a lesser-appreciated option. When in season these football-sized fruits are green and thick-skinned, covered with spikes. Somewhat foul smelling on the outside, the inside reveals seeds and a pale yellow flesh with a distinct taste. When dining in Malaysia, it is customary to use the right hand, with the palm as a scoop and the thumb as a tool to guide food into the mouth. Forks and spoons are readily available, however. Food vendors or ‘food hawkers’ sell some of the freshest and cheapest food around. When eating at these stalls you will come across some of the most traditional and local foods that Malaysia has to offer. Mealtime is a social event in Malaysia, and food is not served in courses but dishes arrive at the same time, creating a glorious feast. The array of specific dishes in Malaysia and across the Malay Peninsula is vast, but there are some classics worth mentioning, as well as some lesser-known variants of Malay cuisine:

Rice – Nasi lemak is generally acknowledged to be Malaysia’s national dish, and is simply rice cooked in coconut milk and pandan leaves . It can be and often is eaten for both breakfast and dinner, due to its adaptability. Nasi himpit (rice cooked in palm leaves until sticky), and Ketupat (made up of rice boiled in a woven palm leaf, boiled until cooked to create a kind of dumpling) are also popular dishes, and regularly accompany popular main meat-based dishes. Nasi goreng is translated to ‘fried rice’ in Indonesian , the most common variety of this is served with soy sauce, spices, chicken and egg, and is different from its Chinese counterpart due to the addition of chilli.

Laksa – Probably one of the most well known dishes across the globe, Laksa is a noodle soup with either a curry or fish base. The success of this dish has caused it to be served across Southeast Asia and overseas, although western interpretations vary. Two prominent types of the soup exist: curry laksa (which uses coconut milk) and asam laksa (which does not). The former has a sweeter taste and grittier texture than its more sour fish based sibling. Other types of the soup are generally named after their respective towns or state names. Beef Rendang – Originally from Indonesia, specifically the Minangkabau ethnic group. This spicy beef curry dish is usually dry, although can sometimes be more aqueous. It is famous throughout Malaysia, and is often consumed during times of celebration or during ceremonial events. The history behind this dish is older than records show, with other meat variants, beef is the most common.

Kolo Mee – one of the lesser-known dishes, this tossed noodle meal is popular in Sarawak, specifically Kuching. Also referred to as koh-loh mein , the dish consists of slightly sweet noodles, minced pork, barbeque pork, peanut oil and white vinegar. Spring onions and a little fish sauce are usually added to finish. A simple taste, but the true dish can be difficult to find outside of Sarawak. Satay – Originally from Indonesia, this famous dish is arguably the most popular, especially in Johor. Meat (often chicken) is marinated liberally and cooked well on a charcoal grill, giving it a very rich flavor. This is usually accompanied by peanut sauce, which adds extra sweetness to the meat.

Ice Cendol – Cendol is a traditional dessert across Malaysia, Vietnam and Burma . Containing popular ingredients of coconut milk and pandan leaf, the latter is used to color the jelly noodles green that provides a unique contrast of colors. Shaved ice and palm sugar are added, making the drink refreshing and sweet. When travelling through Indonesia and Malaysia you can find many roadside vendors selling this dessert drink. Teh Tarik – Particularly important to Malaysian culture and heritage is the consumption of Teh Tarik, a tea containing black tea leaves, condensed milk and sugar. Simple ingredients are made extraordinary through masterful tea makers who pour the tea and milk through the air to create a smooth frothy texture, whilst cooling the tea for consumption. With so many dishes to consume, Malaysia offers a tour of culinary delights, serving up new and intriguing flavors. By Melissa Pearce

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