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How to Cook dishes from Malaysia
Malaysia is a multi-ethnic nation, and this status is reflected in the country's
cuisine. As well as Malay dishes, you will also find
Malaysian-Indian dishes (inspired by Indian cuisine),
Malaysian-Chinese dishes (inspired by Chinese cuisine),
as well as Mamak dishes (Malaysian-Indian Muslims),
Nyonya dishes (invented by the Peranakan people of
Malaysia and Singapore).
Additionally, Malaysian cuisine includes dishes imported from
Thai cuisine, and dishes created by the fusion
of different culinary traditions (such Indian fried noodles, Malay fried noodles,
and Chinese adaptations of Indian curry).
Some popular Malaysian recipes and dishes include:
- Asam laksa - A soup containing white rice noodles,
cucumber, fish, onion, and pineapple. It is flavored with
basil and tamarind.
- Bak kut teh - A Chinese-Malaysian soup made
by boiling pork ribs with garlic and herbs for several
hours.
- Bakkwa - Chinese barbecued pork, especially popular
during Chinese New Year.
- Curry mee - Vermicilli noodles
with a spicy curry soup containing
coconut, chicken, cuttlefish, and dried tofu.
- Hokkien mee - Crispy thick yellow noodles
fried in
soy sauce and pork lard.
- Ikan bakar - Fish or seafood marinated with spices or sambal (a spicy paste) cooked
on a
charcoal grill,
sometimes on top of a banana leaf.
- Keropok lekor - A Malay dish from the East of the country.
Keropok lekor is a savory cake made from batter and shredded fish, which fried and then eaten with
hot sauce.
- Kuih - Small bite-sized dishes. They can be sweet or savory.
- Lontong - Small cakes of compressed rice. The dish is prepared
by boiling partially cooked rice inside a banana leaf, and is eaten cold.
- Maggi goreng - Noodles (Maggi instant noodles) with vegetable curry, tofu and egg.
- Mamak rojak - Fried dough fritters with bean curds, bean sprouts, boiled potatoes,
cucumber, hard-boiled eggs, and
prawn fritters. It is eaten with a spicy peanut sauce,
and is a popular street food.
- Nasi dagang - Rice soaked in coconut cream and then steamed. This
dish is popular in eastern Malaysia, and is usually
eaten with fish curry, hard-boiled eggs, pickled vegetables, and fried
coconut shavings.
- Nasi goreng - Fried rice with vegetables such as shallot and spring
onions, usually flavored with fried
mackerel or
anchovies.
- Nasi lemak - Rice soaked in coconut cream and then steamed. It is usually flavored with
ginger and lemon grass, and then served with cucumber slices, dried
anchovies (ikan bilis),
a hard-boiled egg, pickled vegetables, roasted peanuts, and a hot spicy sauce.
It may be accompanied by beef curry, chicken, cockle, or cuttlefish.
- Nasi paprik - This dish originates in
Thai cuisine, but has become
popular in Malaysia. It consists of
fried rice with a paprika sauce.
- Pao - Chinese steamed buns stuffed with meat.
- Thosai (or Dosai) - The Malaysian-Indian version of
Indian cuisine's dosa:
A thin pancake made from lentils, rice and water, browned
on one side, then turned over and fried. It is eaten
with vegetable curry (sambar) and chutney.
- Yong tau foo - Soup with eggplant, okra, fried
tofu, and rice flour, flavored with chillies and fish
paste.
- Zuk (or Zhou) - A rice porridge (congee)
with chicken breast, fish slices, preserved eggs,
salted eggs, and ground pork. It is often
cooked together with sweet potatoes.
On this page, you will find a selection of Malaysian cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Malaysian Recipes Downloads & Web Sites |
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| | Well Kept Secrets Of Making Traditional Asian Desserts Or Kuihs. Quick And Easy. |
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By Carol Selvarajah
Tuttle Publishing
Hardcover (112 pages)
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Click Here | Product Description:
Malaysian Cooking introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. Inspired by fond memories of fragrant cooking from her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian food at home. |
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By James Oseland
W. W. Norton & Company
Hardcover (384 pages)
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The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. |
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By Christina Sjahir Hwang
Wei-Chuan Publishing
Paperback (96 pages)
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The dishes of Singapore combine spices and cuisine from all over Asia. Hainan Chicken and Rice (Nasi Ayam), Noodles in Spicy Coconut Milk Soup (Laksa Lemak), and Spiced Sparerib Soup (Bak Kut Teh) are Singapore s most popular dishes. Malaysian cuisine combines the delicacy of Chinese food with Indian spices and regional herbs; famous dishes include Penang Noodle Soup (Penang Laksa), Lacy Pancakes (Roti Jala) and Beef Sate (Sate Daging). Indonesian food is known for its unique and exceptional spicy aromas and flavoured dishes such as Sticky Yellow Rice (Nasi Kunjit) with Spicy Chicken Braised in Coconut Milk (Rendang Ayam), Batavia Beef Soup with Glass Noodles (Soto Betawi) and Balinese Fried Fish (Ikan Bumbu Bali). Rarely indeed, has a cookbook come along that combines within one cookbook cover, the tantalising cuisine from these three cultures so well. |
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By Susheela Raghavan
Hippocrene Books
Hardcover (353 pages)
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A land of colorful temples, bustling markets, golden beaches, and glorious sunsets, Malaysia's exquisite natural beauty is surpassed only by its luscious cuisine. This book celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia's signature hot and spicy condiments, the delectable sambals. For centuries Malaysia was a major centre of the spice trade in Southeast Asia. As seafarers, traders, and immigrant workers from many countries intermarried with locals, new culinary traditions emerged. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the melange of cultures and intensely vibrant flavours that is Malaysian cuisine today. Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. It features: over 150 authentic, easy-to-follow recipes; 16-page color photo insert; detailed introduction to Malaysian history and its culinary origins; and, a guide to Malaysian ingredients and cooking techniques. |
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By Wendy Hutton
Periplus Editions
Hardcover (112 pages)
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Drawing on their multi-ethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay satay, Chinese fried noodles, and Indian curry puff. |
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By Norman Musa
Ning Limited
Released: 2011-06-09
Kindle Edition
 | List Price: $8.01*
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“A lovely book” - Rick Stein, British celebrity chef, restaurateur & TV presenter
“Excellent cookery book for beginners and experts alike” - Time Out
“A hit with Britons keen to whip up Malaysia’s exotic dishes” - The Star (Malaysia)
Malaysian food is the unsung hero of Far Eastern cuisine, rich in flavour and diversity as developed over centuries of cultural heritage. Now in the 21st Century, it is high time someone sung its praises around the world. Here, critically acclaimed UK-based Chef Norman Musa reveals his secrets and passion for his native cuisine.
Inspired by his Mum, multi-talented Norman provides insights into authentic Malay home cooking, drawing on his own village (kampung) upbringing, his childhood favourites and own restaurant creations.
Food is what brings Malaysians together. Full of recipes and the stories behind them, this book is a vibrant, highly personal journey through the culinary delights of Malay cooking.
About the Author: Norman Musa is the creator, co-owner and Executive Chef of Ning restaurant & cookery school in Manchester, UK. Born in Butterworth, Penang, he was shortlisted for Manchester’s Chef of the Year, along with Ning as Restaurant of the Year in 2009. In 2010 he was the official Malaysian chef for the Lotus Racing Formula One team. He has appeared in the British and Malaysian press and on TV, and is a global ambassador for Malaysian food.
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By Hilaire Walden
HP Trade
Paperback (96 pages)
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THE BOOK OF MALAYSIAN COOKING brings you authentic ways of preparing seafood, chicken, rice, noodles, and tropical fruit, flavored with the abundant spices of Southeast Asia. With more than 80 step-by-step recipes photographed in full color, you can recreate the magic of this delicious tropical cuisine. |
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By Stefanie Chan
Sled Dog Media Company
Released: 2011-05-30
Kindle Edition (61 pages)
 | List Price: $4.99*
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Homestyle Malaysian Cooking features nineteen illustrated recipes that introduce the diverse and exotic cuisines of Malaysia. Recipes include traditional favorites like Malaysian Fried Rice and Chicken Curry to the more esoteric Malaysian Chili Crab. Now you can serve the Malaysian dishes that could only be found in the far reaches of the east. Prepare to have your tastes dazzled as you embark on a culinary journey to the crossroads of Asia in your own kitchen. |
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