Article one :

Source : Wikipedia
Title : Introduction for
Malaysia food (with
different races)

Malaysian cuisine

Street food – a cook preparingmurtabak at a mamak stall

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and
reflects the multiethnic makeup of its population.[1] The vast majority of Malaysia's
population can roughly be divided among three major ethnic
groups: Malays, Chinese andIndians. The remainder consists of the indigenous peoples
of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia,
the Peranakan and Eurasian creole communities, as well as a significant number of foreign
workers and expatriates.
As a result of historical migrations, colonisation by foreign powers, and its geographical
position within its wider home region, Malaysia's culinary style in the present day is
primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic
Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British
cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine
highly complex and diverse.
Because Peninsular Malaysia shares a common history with Singapore, it is common to
find versions of the same dish across both sides of the border regardless of place of origin,
such as laksa and chicken rice. Also because of their proximity, historic migrations and
close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia,[2] as both
nations often share certain dishes, such as satay, rendang andsambal.

Food and ingredients

Pantry essentials

Sambal belacan, made with mixed toasted belachan, ground chili, kaffir leaves, sugar and water

Chilli peppers are indispensable to Malaysian kitchens, and both fresh and dried chilies are
used. Chillies come in several sizes, shapes and even colours. As a general rule, two type of
chilli cultivars are the most commonly available: the bird's eye chili (cili padi), although
small in size are extremely pungent and very hot, and longer varieties which tend to be a lot
milder. Green chillies are more peppery in taste while red chillies, green chillies which
have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the
seeds and membranes would be removed from the chili pods before it is cut, or the chillies
would be left whole and removed prior to serving. Some common uses include but are not
limited to grinding the chillies into a paste or sambal, chopping fresh chillies as a
condiment or garnish, and pickling whole or cut chillies.
Belacan is essential to Malaysian cooking. It is a type of shrimp paste which is pressed into
a block and sun-dried. In its raw form it has a very pungent, and some would say awful,
smell. Once cooked however, the shrimp paste's aroma and flavour mellows out and
contributes an inimitable depth of flavour to any dish. To prepare belacan for use, a typical
method involves wrapping a small amount of the shrimp paste block in foil, which is then
roasted over a flame or placed into a pre-heated oven. Belacan is most commonly pounded
or blended with local chilli peppers, shallots and lime juice to make the most popular and
ubiquitous relish in Malaysia, sambal belacan. Belacan is also crumbled into a ground spice
paste called rempah, which will usually include garlic, ginger, onions or shallots, and fresh
or dried chilli peppers. A rempah paste is similar in form and function to an Indian
wet masala paste or Thai curry paste, and is often browned and caramelised (Malay: tumis)
to mellow the raw flavours of its component ingredients and produce a harmonised finish.
The coconut (Malay: kelapa) is another quintessential feature of Malaysian cuisine, and
virtually all parts of the plant are used for culinary purposes. The white fleshy part of the
coconut endosperm is grated, shredded and used as it is; dried to make desiccated coconut;
or toasted until dark brown and ground to make kerisik. Grated coconut flesh is also
squeezed to obtaincoconut milk, which is used extensively in savoury dishes and desserts
throughout the country. Coconut oil is used for cooking and cosmetic purposes, and may be
obtained either from processing copra (dried coconut flesh) or extracted from fresh
coconuts as virgin coconut oil. Coconut water, the clear liquid found inside the cavity of
each coconut, is a popular cooler in Malaysia's hot and humid climate. Gula melaka is
unrefined palm sugar produced from the sap of the coconut flower. It is the most traditional
sweetener in Malaysian cooking and imbues a rich caramel-like flavour with a hint of
coconut. Coconut fronds are traditionally used to wrap food, hollowed out coconut husks
and shells may be used as a source of charcoal fuel for barbecued meats and traditional
pastry making, and even the apical bud or growing tip of the coconut palm is a popular
delicacy served in rural communities and specialist restaurants.
Soy sauce is another important ingredient. Different varieties are used: light soy sauce
contributes its pleasantly salty flavour to a variety of stir-fries, marinades and steamed
dishes. In some hawker establishments, freshly sliced or pickled chillies arrive immersed in
light soy sauce to be used for dipping. Dark soy sauce is thicker in consistency, more
intense in flavour and less salty. It is often used when a heartier flavour is desired,
particularly with masak kicap (a style of braising with a blend of soy sauce varieties as the
primary seasoning) dishes, and also to provide a darker shade of colour to a dish. Kicap
manis, Sweetened soy sauce sometimes flavoured with star anise or garlic, is also a popular
seasoning for cooking. The sweet and savoury taste of kicap manis also functions as a
substitute to approximate the combination of dark soy sauce and thick caramel sauce, which
is primarily used to colour and season stewed dishes.
Common herbs include lemongrass (Malay: serai), a type of grass with a lemony aroma
and flavour. Young, fresh stems are more desirable as older stems tend to acquire a woody
texture: the tender white part closest to the base of the stem is thinly sliced and eaten raw in
salads, or pounded with other aromatics to make a rempah. It is also used whole in boiled
and simmered dishes. The pandan (screwpine) leaf is the Asian equivalent of vanilla in
Western cuisine. The subtle aroma is released when the leaves are bruised by tying one or
two long leaves into a knot, and used for cooking curries, rice and desserts. The leaves can
also be used to wrap items like rice, chicken or fish for cooking. Pandan leaf is also
available in liquid essence or powdered form to flavour and colour cakes. Turmeric
(Malay: kunyit) is a rhizome popular for its flavour as well as colouring properties. The
leaves and flowers of the turmeric plant are also used in cooking or eaten raw.
Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side
accompaniments. While fried tofu can be bland in flavour on their own, its main
contribution is texture and especially with tofu puffs, the ability to soak up the flavour of
whatever they are cooked in. Fried tofu products are found as a versatile component
ingredient for dishes like stir fried noodles, rojak (fruit and vegetable salad), noodle soups,
and stews. A popular way of serving fried tofu on its own is a saladwith bean sprouts,
shredded cucumber and spring onions, covered in a thick sweet and spicy dressing and
dusted with roasted ground peanuts. Fried tofu may also be stuffed with a mixture of
ground meat or shredded vegetables.
Dried seafood products contribute a savoury depth of flavour to some Malaysian dishes.
Small dried anchovies, known asikan bilis, are very popular. It acquires a very crispy
texture when deep-fried, and is served as an accompaniments or prepared as a sambal relish
in this capacity. Ikan bilis is also boiled to make fish stock; in fact, instant ikan bilis stock
granules are a popular seasoning in modern kitchens. Dried shrimp and salted dried fish are
also used in various ways.
Other essential seasoning and garnishes include tamarind (Malay: asam jawa), specifically
the paste-like pulp extracted from the fruit pod which contributes a tart flavour to many
dishes. Candlenuts (Malay: buah keras) are similar in appearance tomacadamia nuts, being
round, cream coloured and have a high oil content. Candlenuts are normally ground to
thicken sauces. Lup cheong is a type of dried Chinese sausage made from pork meat and
spices. Mainly used by the Malaysian Chinese community, these sweet sausages are usually
sliced very thinly and added for additional flavour and texture. Recent studied have shown
that there are 62 commonly consumed Malaysian foods that include biogenic amines.

Rice

Nasi lemak as served in a Malaysian restaurant in Sydney, Australia

Rice (Malay: nasi) was and still is the most important staple food in Malaysia. According
to Indonesian-born food and cookery writer Sri Owen, there is some evidence for rice
cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC, and about
900 years of history for the state of Kelantan in West Malaysia. Today Malaysia produces
about seventy percent of the amount of rice it needs to support itself, and the rest is
imported.[3] This is a matter of policy as the government believes that national resources
can be used more profitably instead of attempting to achieve self-sufficiency with rice
production; the prevalent attitude is that revenue generated from its industries enables the
country to import up to half the rice it needs.[4] Nevertheless, the government is fully
committed and involved in planning, allocating resources and managing subsidies for the
rice farming industry. The state of Kedah is considered the "rice
bowl"[5][6] (Malay: jelapang padi) of the country, accounting for about half of Malaysia's
total production of rice.
Plain steamed white rice, to be served with side dishes of meat or vegetables, is typically
prepared with an electric rice cookerat home. Some households and food establishments
prefer to cook rice on a stove top with the absorption method or the rapid-boil method.
Compressed rice, called nasi himpit, is another method of preparing and cooking rice: the
rice is wrapped with fronds or leaves and compressed into the form of a cylinder, which is
then cooked by boiling. The rice would compress and merge during the cooking process.
Compressed rice is usually eaten cold with some sort of gravy, although it may be served
warm in a broth or soup. A notable variant of compressed rice prepared by
the Bugis community is burasak: rice is precooked with coconut milk before it is wrapped
in banana leaves and steamed until fully cooked.
Besides the ubiquitous white rice, there are different types of locally grown and imported
rice available in the market, and each type has a specific cooking method to bring out
optimal results.[7] Glutinous rice (Malay: pulut) is one example: because of its low amylose
and high amylopectin content which results in a sticky texture after cooking, glutinous rice
is prepared with different measurements and techniques and is not a suitable substitute for
normal rice or vice versa. It is typically used for making snacks and desserts, but glutinous
rice is also prepared as a savoury staple by indigenous peoples like the Orang Aslias well as
the Dayak people of Borneo. Lemang is glutinous rice roasted in a hollowed bamboo tube,
and is prepared for festive occasions like Ari Gawai, Hari Raya Aidilfitri, and Hari Raya
Aidiladha.

Nasi lemak
A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and
pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred
to as the national dish.[8] It is customarily served with ikan bilis, peanuts, sliced cucumber,
hard boiled eggs and sambal. Although it is often considered a breakfast dish, because of
the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly
eaten at any time of the day. For a more substantial meal, nasi lemak may be served with
fried chicken, curries, or a spicy meat stew called rendang.

Congee
Congee is a type of rice porridge or gruel popular among Malaysia's ethnic communities. It
is eaten primarily as a breakfast food or late supper. It is also considered particularly
suitable for the sick as a mild, easily digestible food.[9] Congee is calledbubur in Malay; 粥
written in Chinese, pronounced as zhou in Mandarin Chinese and juk in Cantonese;
and kanji (ககககக) inTamil. It may be served plain with little embellishment, or cooked
with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and even spices.
The importance and popularity of congee in the Malaysian diet is such that bubur ayam or
chicken congee is a permanent fixture on the menu of
Malaysian McDonald's restaurants.[10]

Noodles
Noodles are another popular staple, particularly in Malaysian Chinese cuisine, but used by
other groups as well. Noodles such as bi hoon (米粉, Hokkien: bí-hún, Malay: bihun; rice
vermicelli), kuay teow (粿條, Hokkien: kóe-tiâu) or ho fun (河粉,Cantonese: ho4 fan2; flat
rice noodles), mee (麵 or 面, Hokkien: mī, Malay: mi; yellow noodles), mee suah (麵線 or
面线, Hokkien: mī-sòaⁿ; wheat vermicelli), yee meen (伊麵 or 伊面, Cantonese: ji1
min6; golden wheat noodles), dongfen(冬粉, Hokkien: tang-hún, Cantonese: dung1
fan2; cellophane noodles), Lao Shu Fen (老鼠粉, Cantonese: lou5 syu2 fan2; silver needle
noodles), and others provide an alternative source of carbohydrate to a serving of rice that
accompanies every meal. Stir-fried noodle dishes (Malay: mee goreng) are ubiquitous
throughout Malaysia's cities, towns and villages, with numerous localized variants prepared
by various ethnic communities according to their culinary traditions and preferences.

Bread
Roti canai

Malaysia does not produce wheat, and all supplies are imported from wheat-producing
countries. Nevertheless, Western style white bread and Indian breads made with wheat
flour like roti canai are fairly common foods in the modern Malaysian diet today. A very
typical way of serving white bread in Malaysia is having it toasted and spread with kaya, a
sweet spread made from a base of coconut milk, eggs and sugar. Reflecting the British
colonial influence in Malaysia, kaya toast or roti bakar is a popular breakfast staple and
afternoon tea snack. It is typically paired with a cup of local brewed coffee or tea, and soft-
boiled eggs to be seasoned to taste by the diner with soy sauce & ground white pepper. Roti
kahwin is a variation where butter is sandwiched along with a layer of kaya between slices
of untoasted white bread.
Traditional wheat-based pleated steamed bao or pao (Chinese : 包) is a Chinese staple
which has become tightly woven into Malaysia’s gastronomic fabric. Pao are found in
restaurants doing brunch dim sum trade, as well as specialist Chinese kopitiam. Sweet
fillings may include tausa, lotus seed paste, kaya, pandan, ground peanuts, and custard;
savoury fillings may consist of delicious stewed char siu (Chinese : 叉燒), chicken or pork.
Malay versions (pau) may be found in night markets (pasar malam) and they are always
halal, with fillings of curried potato, chicken or beef. Some variants have a quail egg in the
middle in addition to the curry.
Oven-baked bread buns are also available in specialist bakeries, kopitiam, and restaurants.
One local speciality in particular - a bun with a buttery core and topped with a crispy and
fragrant coffee pastry crust - has achieved iconic status in Malaysia, and franchises
like Rotiboy and Pappa Roti which specialise in these coffee buns have successfully
expanded abroad to multiple nations and spawned hundreds of outlets. However, the
popular buns that remain a favourite among Malaysians are the buns that are filled with a
deliciously sweet shredded coconut filling, kaya (coconut jam), pandan kaya (screwpine
with coconut jam), sweet corn, chocolate, red bean paste and butter buns.

Meat
Tanks of fresh seafood at a seafood restaurant in Kota Kinabalu, Malaysia

Malaysian poultry is handled according to Halal standards, to conform with the country's
dominant and official religion, Islam.[11] Imported poultry is available at major
hypermarkets, supermarkets and speciality stores especially in affluent areas where a
significant expatriate community can be found.
Fish, both freshwater and sea, features prominently in the Malaysian diet. Most local fish is
purchased soon after it is caught, while frozen fish is generally imported. Such fish,
namely salmon and cod, are well received on the Malaysian table but are not found in
Malaysian waters.[citation needed]
Many types of seafood are consumed in Malaysia,
including shrimp or prawn, crab,squid, cuttlefish, clams, cockles, snails, sea
cucumber and octopus. In general, members of all ethnic communities enjoy seafood,
which is considered halal by Malaysian Muslims (and indeed all other Muslims), though
some species of crabs are not considered Halal as they can live on both land and sea. Sea
cucumbers are considered halal.[citation needed]
Beef is common in the Malaysian diet, though it is notable that the consumption of beef is
proscribed by some followers ofHinduism and certain Chinese folk religious sects. Beef
can be commonly found cooked in curries, stews, roasted, or eaten with noodles. Malays
generally eat beef that is halal. Australian fresh beef which is prepared under supervision of
the Government Supervised Muslim Slaughter System (AGSMS) is imported into Malaysia
and that beef is halal.[12]
Malaysian Malays, who form about half of Malaysia's population, are Muslim and therefore
do not consume pork since Islamforbids it. This does not prohibit others from producing
and consuming pork products, and thus pork can be found in wet
markets, supermarkets and hypermarkets, usually displayed with a non-halal disclaimer.
Pork is consumed by communities the Chinese, the Iban, the Kadazan, the Orang Asli,
and expatriates.[citation needed]
In Malaysia, the term "mutton" refers to goat meat; lamb, or the meat of a young sheep, is
always imported from countries like Australia and New Zealand. In the past mutton was
primarily associated with the cooking of the Malaysian Indian community, and was not as
widely eaten due to health concerns as well as its perceived gamey flavour. Today, dishes
like whole spit roast of mutton, mutton briyani and mutton soup are now a common sight at
banquets and events. Today, the demand for mutton during the fasting month and Hari
Raya period has now far exceeded that for Deepavali and Christmas combined.[13]

Vegetables

Kangkung belacan

Locally grown vegetable produce is available year round as Malaysia is a tropical country
and does not have four seasons. During rainy seasons, vegetable yields may decrease
(which may result in an increase on market price), but rarely if ever stop altogether.
Imported produce have also made inroads into the market in recent years, either to
supplement local demand for essential ingredients like garlic and potatoes, or to supply
produce which do not grow well in Malaysia's climate and soil conditions. A few regions in
Malaysia, like Cameron Highlands and the foothills adjacent to Mount Kinabalu provide
the appropriate mean temperatures and soil conditions for the cultivation of temperate
produce like Camellia sinensis or tea.
Malaysian-grown greens, tubers and vegetables commonly found nationwide include but
not limited to: amaranth (bayam),bean sprouts (taugeh), brinjals (terung), bitter
gourd (peria), bok choi (sawi), cabbage (kobis), choy sum, cucumber (timun),Chinese
celery (daun sup), coriander (daun ketumbar), ginger (halia), green
beans, kangkung, "lady's fingers" (bendi), leeks,lettuce, lotus root, maize (jagung), napa
cabbage (kobis cina), sweet potatoes (ubi keledek), spring onions (daun bawang),cekur
manis or sayur manis, pumpkin (labu), shiitake mushrooms (cendawan), stink beans (better
known as petai), tapioca(ubi kayu), taro or yam (ubi keladi), tomatoes, yambean or
turnip, turmeric (kunyit), and yardlong beans (kacang panjang).[14]
In some areas in Malaysia local produce is grown on a small scale, and many rural
communities like the Peninsular Orang Asli and certain tribal peoples of Sarawak still
forage wild edible ferns or vegetables to supplement their diet. Diplazium esculentum,
better known as pucuk paku pakis, is perhaps the most widely available fern and is found in
eateries and restaurants throughout the nation. Stenochlaena palustris is another type of
wild fern popularly used for food. Endemic to East Malaysia, it is called midin in Sarawak,
and is prized for its fiddleheads by locals and visitors alike. Stenochlaena palustris is also
known by the native peoples of Sabah as lemiding, lembiding or lombiding, where both the
leaves and the fiddleheads of the plant are eaten. The young shoots of plants
like bamboo and coconut are popularly harvested as food by communities outside urban
areas.
A popular way to cook leafy vegetables like kangkung and sweet potato leaves is stir frying
with a pungent sauce made from belacan (shrimp paste) and hot chilli peppers. Other
vegetables popularly cooked this way include bean pods and fiddlehead ferns like paku
pakis and midin. Vegetables like carrots, cucumbers, onions and yardlong beans are used to
make a localised variety of pickle called acar. Various vegetables and herbs are also
popularly served undressed and often raw in some rural indigenous communities as ulam.
An ulam spread may include items such as banana blossoms, cucumber, winged
beans,pegaga leaves, petai, and yardlong beans, typically eaten with a pungent dipping
sauce like sambal belacan.

Fruit
Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of
common and obscure fruits, either locally grown or imported are available throughout the
country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics,
a few areas in the country like Cameron Highlands or Kundasang in Sabah have a different
climate zone which enables the cultivation of temperate fruits like strawberries. Fruit are
commonly served after a meal as desserts, and fruit juices are highly sought after as drinks
of choice in a climate that is hot and humid all year round. Pickled fruits or jerukare
popular and widely available, whether sold from street stalls or specialist shops.
Many localities are named after native fruits, most notably Alor Setar (buah setar)
and Malacca (buah melaka).
 Penang Rojak in Malaysia.

Fruits are used to make a popular salad dish called Rojak (Chinese: 水果囉喏). Pieces of
fruit and vegetable bound with a viscous dark sauce made from shrimp paste, sugar, chili,
and lime juice. The Penang version is particularly popular and well regarded. The dish is
usually topped with a generous sprinkling of toasted ground peanuts.
Notable fruits which are cultivated in Malaysia include:

Durians in rack sold in Kuala Lumpur

 The banana, or pisang in Malay. Many different cultivars are available on the market,
andplantain is used for pisang goreng. Other parts of the banana plant may be used for
culinary purposes.
 The calamansi lime, or limau kasturi in Malay. Widely used as a souring agent in
Malaysian cooking, the juice of the calamansi lime is also savoured on its own with ice and
secondary flavourings like green apple juice, pandan leaves and dried preserved plums.
 The cempedak, a fruit with a large and rough pod like body. The edible flesh coating each
pod is sweet in taste, and has a soft texture that is custard-like.
 The durian, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit
that is notable because it provokes strong emotions either of loving it or hating it. It is also
known as the "King of the Fruits". Several species of durian exist throughout Malaysia -
common cultivars come with pale cream or yellow coloured arils, whereas some varieties
found in Borneo are naturally bright red, orange or even purple in colour.
 The guava, called jambu or jambu batu in Malay. It is a crunchy fruit often eaten plain or
garnished with a tart seasoning mix.
 The honeydew, or tembikai susu in Malay. This aromatic green melon is often cut up and
served with cooked sago pearls in chilled coconut milk as a dessert.
 The jackfruit, or nangka in Malay. It is an enormous fruit similar in appearance to
cempedak, but quite different in taste and texture. The fleshy covering of each pod is firm
and sweet. Unripe jackfruit is occasionally used for cooking savoury meals.
 The langsat, a fruit which are borne in clusters similar to grapes and resemble tiny
potatoes, with a taste likened to a sweet and tart combination of grape and grapefruit. A
 second, larger variety known as duku generally bear fruit which are large, generally round,
and have somewhat thick skin that does not release sap when cooked. The seeds are small
with thick flesh, a sweet scent, and a sweet or sour alin.
 The longan, which means "dragon eye" in Chinese. A related species called mata
kucing (literally "cat's eye" in Malay) has a virtually identical taste to commercially
cultivated longan. However, the mata kucing fruit (Euphoria malaiense) is smaller, the
fleshy aril is thinner, and the yellow rind is bumpy and leathery like a lychee fruit.
 The mango, or mangga in Malay. The state of Perlis is famous for its Harumanis variety
(from the mangifera indica cultivar), which is registered as a product of geographical
indication (GI) with the Malaysian Intellectual Property Organisation (MyIPO).[15] Another
notable species of mango found only in Borneo and used extensively in local cookery is
the mangifera pajang, known in Sabah as bambangan and Sarawak as buah mawang.
 The mangosteen, or manggis in Malay. In contrast to the durian, mangosteen is often
called the "Queen of the Fruits".
 The papaya, or betik in Malay. Another common fruit available year round in Malaysia,
and widely eaten to conclude a meal.
 The pineapple, or nanas in Malay. It is widely eaten as a fruit and used extensively in local
cooking, such as a curried pineapple dish called pajeri nanas.
 The pitaya, better known locally as dragon fruit. Dragon fruit is available in red and white
fleshed varieties.
 The pomelo, or limau bali in Malay. Pomelos grown in the Sungai Gedung area in the state
of Perak has been granted GI status. It is also called limau tambun, after the town
of Tambun which is also famed for its pomelo produce. As pomelos are associated with
traditional Chinese festivities, most farms harvest twice a year in conjunction with Chinese
New Year and Mid Autumn Festival.
 The rambutan, as the name suggests, have fleshy pliable spines or 'hairs' on its outer shell
which is usually red or yellow in colour. Once the hairy exterior is peeled away, the tender,
fleshy, sweet and sour tasting fruit is revealed.
 The rose apple, called jambu air or jambu merah in Malay, which is not to be confused
with jambu batu or guava. The term refers to various Syzygium species which are grown
for their fruit. The fruit may be eaten on its own, or tossed through a rojaksalad.
 The sapodilla, better known locally as buah ciku. Its flesh has a grainy texture akin to
ripened pear with a sweet malty flavour.
 The soursop, known as durian belanda in Malay and lampun to the Dusun people of
Borneo. The fruit is commonly made into juice and smoothies, and the leaves of the
soursop plant are boiled and taken as a herbal infusion.
 The starfruit, or belimbing in Malay. Malaysia is a global leader in starfruit production by
volume and ships the fruit widely to Asia and Europe.[16]
 The tarap, also called marang, is a fruit that is native to Borneo and is related to cempedak
and jackfruit. While the fruits are about the same size and shape as a durian and also emits
a noxious odour, the spines of the tarap are soft and rubbery compared to the durian's hard,
thorny spines. The fruit itself is smooth, soft and creamy, and the flavour is reminiscent of
sweet custard apple with a hint of tartness.
 The watermelon, or tembikai in Malay. This popular fruit comes in red and yellow
varieties.

Kuih
 A selection of Nyonya kuih

Kuih (plural: kuih-muih) are usually, but not always, bite-sized foods associated with the
Malay and Min-speaking Chinese communities of Malaysia. In the context of the term
being cultural as opposed to being physically descriptive, the concept of kuih may refer to a
selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten
throughout the day for light breakfast, afternoon tea (a tradition adopted from the British),
as a snack and increasingly as an after meal course.
More often steamed or fried and based on rice or glutinous rice, kuih items are very
different in texture, flavour and appearance from Western oven-baked cakes or puff
pastries. Most kuih items are sweet, and may be classified and eaten as desserts, but some
are also savoury. Kuih is an important feature for festive occasions and is traditionally
made at home, but are now available for purchase from home caterers, street hawker
vendors, market stallholders and specialist cafes, shops and restaurants. It is difficult to
distinguish between kuih of Malay or Peranakan (also known as "Straits Chinese") origin
because the histories of traditional kuih recipes have not been well-documented, and cross-
cultural influencing over the centuries were commonplace. Even the word kuih itself is
derived from the Hokkien/Teochew word 粿 (pronounced kueh or kway).
Examples of notable kuih-muih include:

 Ang koo kueh (Chinese: 紅龜粿) - a small round or oval shaped Chinese pastry with red-
coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.
 Apam balik - a turnover pancake with a texture similar to a crumpet with crisp edges,
made from a thin flour based batter with raising agent. It is typically cooked on a griddle
and topped with castor sugar, ground peanut, creamed corn, and grated coconut in the
middle, and then turned over. Many different takes on this dish exist as part of the culinary
repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities;
all under different names.
 Bahulu - tiny crusty sponge cakes which come in distinctive shapes like button and
goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served
for festive occasions.
 Cucur - deep-fried fritters, sometimes known as jemput-jemput. Typical varieties
include cucur udang (fritters studded with a whole unshelled prawn), cucur badak (sweet
potato fritters), and cucur kodok (banana fritters).
 Curry puff - a small pie filled with a curried filling, usually chicken or potatoes, in a deep-
fried or baked pastry shell.
 Cincin - a deep fried dough pastry-based snack popular with East Malaysia's Muslim
communities.
 Jelurut - also known as kuih selorot in Sarawak, this kuih is made from a mixture of gula
apong and rice flour, then rolled with palm leaves into cones and steam cooked.
 Kapit, sapit or sepi - crispy folded coconut-flavoured wafer biscuits, colloquially known
as "love letters".
 Kochi - glutinous rice dumplings filled with a sweet paste, shaped into a pyramid-like and
wrapped with banana leaves.
 Niangao (Chinese : 年糕) or kuih bakul - a brown sticky and sweet rice cake customarily
associated with Chinese New Year festivities. It is also available year round as a popular
street food treat, made with pieces of niangao sandwiched between slices of taro and sweet
potato, dipped in batter and deep-fried.
 Pie tee - this Nyonya speciality is a thin and crispy pastry tart shell filled with a spicy,
sweet mixture of thinly sliced vegetables and prawns.
 Onde onde - small round balls made from glutinous rice flour coloured and flavoured with
pandan, filled with palm sugar syrup and rolled in freshly grated coconut.
 Or Kuih (Chinese : 芋粿) - a steamed savoury cake made from pieces of taro (commonly
known as "yam" in Malaysia), dried prawns and rice flour. It is then topped with deep fried
shallots, spring onions, sliced chilli and dried prawns, and usually served with a chilli
dipping sauce.
 Pineapple tart - flaky pastries filled with or topped with pineapple jam.
 Pinjaram or penyaram - a saucer-shaped deep fried fritter with crisp edges and a dense,
chewy texture towards the centre. It is widely sold by street food vendors in the open air
markets of East Malaysia.
 Putu piring - a round steamed cake made of rice flour dough, with a palm sugar sweetened
filling.
 Seri Muka - a two-layered kuih with steamed glutinous rice forming the bottom half and a
green custard layer made with pandan juice.
 Wajid or wajik - a compressed Malay confection made of glutinous rice cooked with
coconut milk and gula melaka.

Structure of meals
There is no standard breakfast (Malay: sarapan) menu due to Malaysia's multi-ethnic social
fabric as well as the advent of modern influences. Western-style breakfast like breakfast
cereal, cooked eggs and toast have become commonplace in homes and when dining out,
but heartier traditional fare based predominantly on noodles and rice dishes are still very
popular. One may choose to start the day with the ubiquitous nasi lemak or kuih; venture
for Chinese-style congee, dim sum and noodle soups; or settle for Indian-influenced fare
such as roti canai, idli (Tamil: இட்லி iṭli /ɪɖlɪ/), thosai (Tamil: த ோசைtōcai /t̪ oːsaj/),
and upma. In the state of Kelantan, the term nasi berlauk refers to a breakfast meal which
consists of a small serve of rice and complementary dishes or lauk.
For lunch and dinner, food is not customarily served in courses but rather concurrently. A
meal may consist of a single dish for solitary diners, or rice with many complementary
dishes shared by all. At restaurants where food is cooked to order, there is often no
distinction between appetizers/starters and main courses, and food will arrive at the table
whenever it is ready. At some traditionally-run eateries where pre-cooked food is served,
diners are meant to help themselves by starting with a plate of plain rice and choose from a
buffet spread of assorted dishes. Like the Indonesian Nasi Padang, this is not an all-you-
can-eat for a fixed price dining experience. The cost of the meal would depend on what the
diner selects and how many different items were placed on the plate for consumption. In
Malay-run warung (a small family-owned casual eatery or café) or restaurants (kedai
makan), this style of dining is known as nasi campur which means "mixed rice". A similar
concept exist at some eateries serving home-style Malaysian Chinese food, where it may be
known as economy rice (Chinese: 杂饭).
A practice known as "open house" (Malay: rumah terbuka) is popular during festive
seasons, and even as an elaborate occasion to celebrate birthdays and weddings. Open
house events are traditionally held at the home of the host: well-wishers are received and
that everyone, regardless of background, is invited to attend. Home-cooked or catered food
is provided by the host(s) at their own expense, and while it is acceptable for guests to bring
along gifts for the host, they are expected to help themselves to the food as much as they
like. Open house events may also be held at restaurants and larger public venues, especially
when hosted by government agencies or corporations.

Food establishments
A kopitiam or kopi tiam is a traditional coffee shop patronised for meals and beverages,
predominantly operated by Chinese proprietors and especially members of the Hainanese
community. The word kopi is a Malay/Hokkien term for coffee and tiamis the Hokkien and
Hakka term for shop (Chinese : 店). A common sight in Malaysia and neighbouring
Singapore, menus often feature offerings like nasi lemak, boiled eggs, roti bakar, noodle
dishes, bread and kuih. The owners of some kopitiam establishments may lease premise
space to independent stallholders, who sometimes offer more specialised dishes beyond
standard Chinese kopitiam fare. Typical beverages include Milo, a malted chocolate drink
considered iconic to Malaysians of all ages, as well as coffee (kopi) and tea (teh). Diners
would use slang terms specific to kopitiam culture to order and customise drinks to their
taste.
The omnipresent Mamak stall is a Malaysian institution. Available throughout the country
and particularly popular in urban areas, Mamak stalls and restaurants offer a wide range of
food and some are open 24 hours a day. The proprietors of these establishments are
members of Malaysia's Tamil Muslim community, who have developed a distinct culinary
style and wield an enormous influence on Malaysian food culture disproportionate to their
numbers. A type of meal served buffet-style at some Mamak eateries is called nasi kandar,
which is analogous to the Malay nasi campur where you pay for what you have actually
eaten. The diner is to choose from a variety of curried dishes made with chicken, beef,
mutton, or seafood. A mixture of curry sauces is then poured on the provided rice: this is
called banjir (literally means "flooding").

Cuisines of Malaysia
Malay cuisine
For a traditional Malay meal, rice is considered the centerpiece of a meal, with everything
else considered as an accompaniment, relish or side for the rice. Malay cuisine bears many
similarities to Indonesian cuisine, in particular some of the regional traditions
from Sumatra. It has also been influenced by Chinese, Indian, Thai and many other cultures
throughout history, producing a distinct cuisine of their own. Some regional Malay dishes,
such as arisa and kacang pool, are examples of influence from Arab cuisine due to
longstanding historical and religious ties. Many Malay dishes revolve around a rempah,
 which is usually sauteed in oil (tumis) to draw out flavours to form the base of a dish. A
dipping relish called sambal is an essential accompaniment for most Malay dishes.

Air bandung.

 Air bandung - a cold milk drink flavoured with rose cordial syrup, giving it a pink colour.
Despite the name, there is no connection to the city of Bandung in
Indonesia. Bandungwithin this context refers to anything that comes in pairs or is mixed
from many ingredients.
 Asam pedas - a sour and spicy stew of meat, with the core ingredients being tamarindand
chili. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud
andVietnamese coriander (Malay: daun kesum) may also be added. Usually cooked with
fish like mackerel or stingray, although some recipes use chicken and even oxtail.
 Ayam goreng - a generic term for deep fried chicken, typically marinated in a base of
turmeric and other seasonings prior to cooking.
 Ayam masak merah - this dish literally means red-cooked chicken in English. Pieces of
chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas
are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well
as coriander. It is often paired with nasi tomato - rice cooked with tomato sauce or paste,
milk, dried spices, and a sauteed rempah base of garlic, onions, ginger.
 Ayam percik - also known as ayam golek in some states, ayam percik is grilled marinated
chicken basted with a spiced coconut milk gravy.
 Bubur lambuk - a savoury rice porridge consumed during the fasting month of Ramadhan,
made with a mixture of lemongrass, spices, vegetables, and chicken or beef. It is usually
cooked communally at a local mosque, which is then distributed to the congregation as a
meal to break the fast every evening. In the state of Terengganu, bubur lambuk is prepared
with wild herbs, budu, sweet potatoes, and seafood.
 Gulai - the Malay term for a curried stew. The main ingredients for gulai may be poultry,
beef, mutton, various kinds of offals, fish and seafood, and also vegetables such as cassava
leaves and green/unripe jackfruit. The gravy is usually yellowish-brown in color due to the
sauteed and browned rempah which forms its base, and the addition of ground turmeric.
The gravy's consistency may vary in thickness depending on the cook.
 Ikan bakar in Muar, Johor.

 Ikan bakar - barbecued or char grilled fish, usually smeared with a sambal-based sauce. It
may also be accompanied with air asam, a dip made from shrimp paste, onion, chillis and
tamarind juice.
 Ikan goreng - a generic term for shallow or deep fried fish, which is almost always
marinated prior to cooking. There are countless recipes and variants for what is arguably
the most popular and typical method of cooking fish in Malaysia.
 Kerabu - a type of salad-like dish which can be made with any combination of cooked or
uncooked fruits and vegetables, as well as the occasional meat or seafood ingredient. There
are many kerabu recipes, which often have little common in preparation: kerabu taugeh is
made with blanched bean sprouts and quintessentially Malay ingredients like kerisik, while
preparations like kerabu mangga (shredded green mango salad) resemble a Thai-style yam
salad in taste profile.
 Keropok lekor - a speciality of the state of Terengganu and other states on the east coast of
Peninsula Malaysia, keropok lekor is a savoury fritter made from a combination of batter
and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce.
 Ketupat - a variant of compressed rice, wrapped in a woven palm frond pouch. As the rice
boils, the grains expand to fill the pouch and the rice becomes compressed. This method of
cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a
type of dry beef curry) or served as an accompaniment to satay, ketupat is also traditionally
served on festive occasions such as Eid (Hari Raya Aidilfitri) as part of an open house
spread.
 Laksam or Laksang - a different variant on laksa found in the northern and northeastern
states of the Peninsular. Laksam consists of thick flat rice noodle rolls in a full-bodied, rich
and slightly sweet white gravy of minced fish, coconut milk and shredded aromatic herbs.
 Masak lemak is a style of cooking which employs liberal amounts of turmeric-seasoned
coconut milk. Sources of protein like chicken, seafood smoked meats and shelled molluscs,
perhaps paired with fruits and vegetables such as bamboo shoots, pineapples and tapioca
leaves are often cooked this way. Certain states are associated with a specific variant of this
dish: for example, masak lemak cili api/padi is an iconic speciality of Negeri Sembilan.
 Nasi dagang

 Nasi dagang - rice cooked with coconut milk and fenugreek seeds, served with a
fishgulai (usually tuna or ikan tongkol), fried shaved coconut, hard-boiled eggs and
vegetable pickles. Nasi dagang ("trader's rice" in Malay) is a staple breakfast dish in the
northeastern states of Kelantan and Terrenganu. It should not be confused with nasi lemak,
as nasi lemak is often found sold side-by-side with nasi dagang for breakfast in the east
coast of Peninsular Malaysia.

Nasi kerabu

 Nasi goreng - a generic term for fried rice, of which there are many, many different
permutations and variations. Variants includes Nasi goreng kampung, Nasi goreng
pattaya, and Nasi paprik.
 Nasi tumpang - rice packed in a cone-shaped banana leaf. A pack of nasi tumpang consists
of an omelette, meat floss, chicken or shrimp curry and sweet gravy. It is traditionally
served as a meal of convenience for travelers on the road.
 Nasi ulam - rice salad tossed with a variety of thinly shredded herbs and greens (daun
kaduk, daun cekur, daun kesum and so on) as well as pounded dried shrimp, kerisik and
chopped shallots. A variant popular in the eastern coast states of Peninsular Malaysia is
called nasi kerabu, which is blue-coloured rice served with various herbs, dried fish or fried
chicken, crackers, pickles and vegetables.
 Rendang - a spicy meat and coconut milk stew originating from the Minangkabau
people of Indonesia, many of whom have settled in the state of Negeri Sembilan. Buffalo
meat is the most traditional choice for this dish, but beef and chicken are by far more
commonly used for rendang in restaurants and home cooking. The common addition of
kerisik is another distinctively Malaysian touch. Rendang is traditionally prepared by
the Malay community during festive occasions, served with ketupat ornasi minyak.
 Raw (l) and cooked (r) sambal tempoyak.

 Roti jala - The name is derived from the Malay words roti (bread) and jala (net). A special
ladle with a five-hole perforation used to form its lacy pattern. Roti jala is usually eaten as
an accompaniment to a curried dish, or served as dessert with a sweet dipping sauce.
 Roti john - a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack.

Sate

 Sambal - the term sambal not only refers to a relish-like sauce made from chili peppers
pounded together with secondary ingredients like belacan and thinned with calamansi lime
juice, it also refer to a cooking style where meat, seafood, and vegetables
like brinjal(Malay: sambal terung) and stink bean (Malay: sambal petai) are braised in a
spicy sambal-based sauce.
 Satay- one of Malaysia's most popular foods, Satay (written as sate in Malay) is made from
marinated beef and chicken pieces skewered with wooden sticks and cooked on a charcoal
grill. It is typically served with compressed rice cut onions, cucumber, and a spiced peanut
gravy for dipping. The town of Kajang in Selangor is famous for its satay; Sate Kajang is a
term for a style of sate where the meat chunks are bigger than that of a typical satay, and
the sweet peanut sauce is served along with a portion of fried chilli paste.
 Serunding - spiced meat floss. Serunding may also refer to any dish where the primary
meat or vegetable ingredient is shredded and pulled into thin strands. In Indonesia, this term
strictly refers to a dry-toasted grated coconut mix instead.
 Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and
garnished with fried shallots, fresh cilantro and a wedge of calamansi lime. Variants
include soups cooked with beef (Malay: daging), beef ribs (Malay:tulang), or oxtail
(Malay: buntut/ekor), all seasoned with the same herbs and spices.
 Tempoyak - fermented durian, traditionally stored in an urn. Tempoyak may be eaten as
relish, or it can be added to braised dishes and stews as a primary flavouring (masak
tempoyak).

Javanese-influenced cuisine
 Soto ayam, (chicken soto). Note the transparent yellow broth, the empingand fried shallot

There are certain Malaysian dishes with overt Javanese influences or are direct adaptations
from Javanese cuisine, brought to Malaysia by Javanese immigrants who have been
assimilated or integrated into the wider Malay community to various degrees. Javanese
cuisine is highly distinct from mainstream Malay cooking, being noted for its simplicity
and sweeter flavours, as opposed to mainstream Malay cuisine which is predominantly
based on the complex and spicy regional cuisines of Sumatra. A popular way of serving
Javanese-influenced food in the southern part of Peninsular Malaysia is termed nasi
ambang, which consists of shared platters of white rice served with accompaniments like
chicken cooked in soy sauce or curried gravy, stir fried noodles, sambal goreng, fried
shredded coconut pieces, egg, vegetables and so on. .
 Ayam penyet - deep fried chicken which is smashed prior to serving. The other key
component to this dish is a spicy sambal. Other accompaniments include cucumbers, fried
tofu and tempeh.
 Begedil - spherical fritters made from mashed potato and occasionally ground meat. It is
called perkedel in Indonesia.
 Botok botok - steamed banana leaf parcels of sliced fish seasoned with ground spices and
shredded herbs.
 Lontong - vegetables stewed in a lightly spiced coconut milk soup, usually served with
compressed rice and additional condiments added either during cooking or in individual
servings. It is eaten during festive occasions, and also as a breakfast meal. In Indonesia this
dish would be called sayur lodeh, and the compressed rice lontong.
 Nasi kuning - rice cooked with coconut milk and turmeric. A common breakfast dish in
certain regions like the east coast of Sabah, where it is typically served with sambal, eggs,
coconut-based serundeng, and spiced fish. Not to be confused with the Peranakan nasi
kunyit, which uses glutinous rice.
 Mee rebus - a dish which consists of egg noodles drenched in a spicy aromatic sauce
thickened with cooked and mashed tuber vegetables. Versions of mee rebus found in other
parts of Malaysia are sometimes called mee jawa, perhaps as a nod to its
likely Javanese origin.[17]
 Pecal - pecal is a vegetable salad with cucumber slices, long beans, beansprout, fried tofu,
blanched kangkung and tempehdressed in a peanut sauce.
 Rempeyek - deep-fried savoury cracker made from flour (usually rice flour) with other
ingredients (such as peanuts) bound or coated by crispy flour batter.
 Soto - Meat broth, typically served with plain rice, lontong, or noodles depending on
regional variation as well as personal preference.
 Telur pindang - marbled eggs boiled with herbs and spices. Commonly seen in Javanese
Malaysian wedding feasts and festive occasions, particularly in Johor.
 Tempeh - a staple source of protein in Javanese cuisine, made by a natural culturing and
controlled fermentation process that binds soybeans into a cake form, similar to a very firm
vegetarian burger patty, which can then be cooked and served in a variety of ways.

Malaysian Chinese cuisine

Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian
immigrants and their descendants, who have adapted or modified their culinary traditions
under the influence of Malaysian culture as well as immigration patterns of Chinese to
Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants
from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic
repertoire of dishes with roots from Cantonese cuisine, Hakka cuisine, Fujian
cuisine and Teochew cuisine.[citation needed]
As these early immigrants settled in different regions throughout what was then British
Malaya and Borneo, they carried with them traditions of foods and recipes that were
particularly identified with their origins in China, which gradually became infused with the
characteristics of their new home locale in Malaysia while remaining distinctively Chinese.
For example, Hainanese chicken rice is usually flavoured with tropical pandan leaves and
served with chilli sauce for dipping, and tastes unlike the typical chicken dishes found
in Hainan Island itself. Some of these foods and recipes became closely associated with a
specific city, town or village, eventually developing iconic status and culminating in a
proliferation of nationwide popularity in the present day.
Chinese food is especially prominent in areas with concentrated Chinese communities, at
roadside stalls, hawker centres and kopitiam, as well as smart cafes and upmarket
restaurants throughout the nation. Many Chinese dishes have pork as a component
ingredient, but chicken is available as a substitution for Muslim customers from the wider
community, and some Chinese restaurants are even halal-certified.[citation needed]
A sample of representative Malaysian Chinese dishes found nationwide include:

Bak Kut Teh

 Bak Kut Teh (Chinese : 肉骨茶) (pork ribs soup). The root meaning for the dish, "Bak
Kut" (Hokkien dialect) is the term for meaty ribs, at its simplest cooked with garlic, dark
soy sauce and a specific combination of herbs and spices which have been boiled for many
hours. Popularly regarded as a health tonic, this soup is historically eaten by hard working
Chinese coolies working on the wharfs at Port Swettenham (now Port Klang) and clearing
estates, accompaniment with strong tea ("Teh") on the side. There are some differences in
seasoning amongst other Chinese communities; the Teochew prefer a clear broth which is
heavier on garlic and pepper, while the Cantonese may include additional varieties of
medicinal herbs and spices. Variations include the so-called chik kut teh (made with
chicken and a version that is gaining popularity with Muslim diners), seafood bak kut teh,
and a "dry" (reduced gravy) version which originated from the town ofKlang.
 Bakkwa (Chinese : 肉干) - literally "dried meat", bakkwa is better understood as
barbecued meat jerky. While this delicacy is especially popular during the Chinese New
Year celebration period, it is available everywhere and eaten year round as a popular snack.
 Cantonese fried noodles (Chinese : 廣府炒) refers to a preparation of noodles which are
shallow or deep fried to a crisp texture, then served as the base for a thick egg and
cornstarch white sauce cooked with sliced lean pork, seafood, and green vegetables like
choy sum. A variation called yuen yong (Chinese : 鴛鴦) involves mixing both crisp-fried
rice vermicelli as well as hor fun to form a base for the sauce. A related dish called wa tan
hor (Chinese : 滑旦河) uses hor fun noodles, but the noodles are not deep fried, merely
charred.
 Chai tow kway (Chinese : 菜頭粿) - a common dish in Malaysia made of rice flour. It also
known as fried radish cake, although no radish is included within the rice cakes, save
perhaps the occasional addition of preserved radish (Chinese: 菜圃) during the cooking
process. Seasonings and additives vary from region, and may include bean sprouts and
eggs.

Char Kway Teow in Penang

 Char kway teow (Chinese: 炒粿條，炒河粉). Stir fried rice noodles with bean sprouts,
prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages.
Cockles and lardons were once standard offerings, but mostly relegated to optional
additions these days due to changing taste preferences and growing health concerns.
Penang-style char kway teow is the most highly regarded variant both in Malaysia as well
as abroad.
 Chee cheong fun (Chinese: 豬腸粉) is square rice sheets made from a viscous mixture of
rice flour and water. This liquid is poured onto a specially made flat pan in which it is
steamed to produce the square rice sheets. The steamed rice sheets is rolled or folded for
ease in serving. It is usually served with tofu stuffed with fish paste. The dish is eaten with
accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable
curry gravy. Up north in the city of Ipoh, certain stalls serve the dish with a red sweet
sauce, thinly sliced pickled green chillies and fried shallots.
 Hainanese chicken rice balls in Muar,Johor, Malaysia

 Chicken rice (Chinese: 雞飯) - chicken rice is one of the most popular Chinese-inspired
dishes in Malaysia. Hainanese chicken rice (Chinese : 海南雞飯) is the best known version:
it is prepared with the same traditional method used for cooking Wenchang chicken, which
involve steeping the entire chicken at sub-boiling temperatures within a master stock until
cooked, to ensure the chicken meat becomes moist and tender. The chicken is then chopped
up, and served with a bowl or plate of rice cooked in chicken fat and chicken stock, along
with another bowl of clear chicken broth and a set of dips and condiments. Sometimes the
chicken is dipped in ice to produce a jelly-like skin finishing upon the completion of the
poaching process. In Malacca, the chicken rice is served shaped into balls.
 Curry Mee (Chinese: 咖喱面). A bowl of thin yellow noodles mixed with bihun in a spicy
curry soup enriched with coconut milk, and topped with tofu puffs, prawns, cuttlefish,
chicken, long beans, cockles and mint leaves, with sambal served on the side. It is often
referred to as curry laksa.
 Heong Peng (Chinese: 香饼) - these fragrant pastries, which resemble slightly flattened
balls, are a famed speciality of Ipoh which are now widely available in Malaysia and are
even exported overseas. It contains a sweet sticky filling made from malt and shallots,
covered by a flaky baked crust and garnished with sesame seeds on the surface.

A bowl of Penang Hokkien Mee

 Hokkien Mee (Chinese: 福建炒麵). A dish of thick yellow noodles braised and fried with
thick black soy sauce and crispy lardons. Originally developed in Kuala Lumpur, Hokkien
mee can be found in many towns and cities with a substantial Chinese community. In
Penang however, this dish is always known as Hokkien Char; instead, Hokkien mee is the
local term for a completely different dish, which is known in other parts of Malaysia as Hae
mee or Prawn Mee (Chinese : 蝦麵). One of Penang's most famous specialties, it is a
noodle soup with bihun and yellow noodles immersed in an aromatic stock made from
prawns and pork (chicken for halal versions), and garnished with a boiled egg, poached
prawns, chopped kangkung and a dollop of spicy sambal.
 Ipoh white coffee (Chinese: 怡保白咖啡). A popular coffee drink which originated in
Ipoh. Unlike the robust dark roast used for typical Malaysian-style black coffee ("Kopi-O"),
"white" coffee is produced with only palm oil margarine and without any sugar and wheat,
resulting in a significantly lighter roast. It is typically enriched with condensed milk prior to
serving. This drink inspired the OldTown White Coffee restaurant chain, and instant
beverage versions are widely available throughout Malaysia and even in international
markets.

Claypot chicken rice

 Lor mee (Chinese: 滷麵). A bowl of thick yellow noodles served in a thickened gravy
made from eggs, starch and pork stock.
 Ngah Po Fan or Sha Po Fan (Chinese : 瓦煲飯 or 沙煲饭) - seasoned rice cooked in a
claypot with secondary ingredients, and finished with soy sauce. A typical example is rice
cooked with chicken, Chinese sausage, and vegetables. Claypots are also used for braising
noodles, meat dishes and reducing soups.
 Ngo hiang or lor bak (Chinese: 五香 or 滷肉) - a fried meat roll made from spiced minced
pork and chopped water chestnuts rolled up in soya bean curd sheets, and deep fried. It is
usually served with small bowl of Lor (a thick broth thickened with corn starch and beaten
eggs) and chili sauce. The term also extends to other items sold alongside the meat rolls,
like tao kwa (hard tofu), pork sausages, tofu skin sheets etc.

Pan Mee

 Oyster omelette or O-chian (Chinese: 蚝煎) - a medley of small oysters is sauteed on a hot
plate before being folded into an egg batter, which then has moistened starch mixed in for
thickening, and finally fried to a crisp finish. Unlike other versions of oyster omelettes
found throughout the Hokkien and Teochew diaspora, a thick savoury gravy is never
poured onto Malaysian-style oyster omelettes; a chilli sauce is provided on the side for
dipping instead.
 Pan mee (Chinese: 板面) - noodle soup with hand-kneaded and torn pieces of noodles or
regular strips of machine-pressed noodles, with a toothsome texture not unlike Italian pasta.
A variant popular in the Klang Valley is known as "Chilli Pan Mee", and which of cooked
noodles served with minced pork, a poached egg, fried anchovies and fried chili flakes
which are added to taste. Chilli Pan Mee is accompanied with a bowl of clear soup with
leafy vegetables.
 Popiah (Chinese : 薄饼) - Hokkien/Teochew-style crepe stuffed and rolled up with cooked
shredded tofu and vegetables like turnip and carrots. The Peranakan version contains
julienned bangkuang (jicama) and bamboo shoots, and the filling is seasoned
with tauchu (fermented soybean paste) and meat stock. Another variation consists of popiah
doused in a spicy sauce. Popiah can also be deep fried and served in a manner similar to the
mainstream Chinese spring roll.

Wonton Mee

 Wonton Mee (Chinese : 雲吞麵) - thin egg noodles with wonton dumplings (Chinese : 雲
吞), choy sum and char siu. The dumplings are usually made of pork or prawns, and
typically boiled or deep fried. The noodles may be served in a bowl of broth with
dumplings as in the traditional Cantonese manner, but in Malaysia it is more commonly
dressed with a dark soy sauce dressing, with boiled or deep-fried wonton dumplings as a
topping or served on the side in a bowl of broth. Variations of this dish are usually in the
meat accompaniments with the noodles. These may include roast pork (烧肉), braised
chicken feet, and roast duck (烧鸭).
 Yau Zha Gwai or Eu Char Kway or You Tiao (Chinese: 油炸鬼 or 油条) - a version of the
traditional Chinese crueller, which is a breakfast favourite. It can be eaten plain with a
beverage like coffee and soy milk, spread with butter or kaya, or dipped into congee. It is
shaped like a pair of chopsticks, stuck together.
 Yong tau foo (Chinese : 酿豆腐) - tofu products and vegetables like brinjals, lady's fingers,
bitter gourd and chillies stuffed with fish paste or surimi. Originally developed in Ampang,
Selangor, Malaysian yong tau foo is a localised adaptation of a Hakka dish called ngiong
tew foo (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or
without noodles.
 Yusheng

 Yusheng (Chinese : 鱼生) - a festive raw fish salad, also pronounced yee sang in the
Cantonese manner. While raw fish preparations are thought to have existed in China during
antiquity and can be found in the Chaoshan region of Guangdong province in modern
times, yusheng was created and developed in Singapore in 1964 when the republic was still
a member state of the Federation of Malaysia.[citation needed] It consists of strips of raw fish
tossed at the dining table with shredded vegetables, crispy tidbits and a combination of
sauces and condiments. Yusheng literally means "raw fish" but since "fish (鱼)" is
commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted
as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore,
yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing
and tossing of yusheng with chopsticks and the subsequent consumption of the salad has
become ritualised as part of the commemoration of Chinese New Year festivities in
Malaysia and Singapore.
 Zongzi (Chinese: 粽子) - a traditional Chinese food made of glutinous rice stuffed with
savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are
cooked by steaming or boiling, and are a feature of the Duanwufestival, which is still
celebrated by the Chinese communities in Malaysia.

Malaysian Indian cuisine

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia
consists of adaptations of authentic dishes from India, as well as original creations inspired
by the diverse food culture of Malaysia. As the vast majority of Malaysia's Indian
community are mostly ethnic Tamils who are descendants of immigrants from a historical
region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern
Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in
character and taste. A typical Malaysian Indian dish is likely to be redolent with curry
leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is
still widely used for cooking, although vegetable oils and refined palm oils are now
commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is
often not used while eating, with the exception of a serving spoon for each respective dish.
Food served in the traditional South Indian manner is termed banana leaf rice. Plain white
or parboiled rice would be served with an assortment of vegetable preparations, lentil
gravy, pickles, condiments, and papadum crackers on a banana leaf, which acts as a
disposable plate. Banana leaf meals are eaten to celebrate special occasions such as
festivals, birthdays, marriages, or to commemorate funeral wakes. It is customary to
consume banana leaf meals by hand and to show appreciation for the food by folding the
banana leaf inwards, though less ritual and etiquette is observed when the meal isn't part of
a formal occasion, such as the Malayalee community's elaborate Sadya feasts. Boiled eggs,
meat or seafood dishes are available at banana leaf restaurants which are not exclusively
vegetarian or vegan.
Some notable Malaysian Indian dishes include:

 Chapati - a North Indian style flatbread. It is made from a dough of atta flour (whole grain
durum wheat), water and salt by rolling the dough out into discs of approximately twelve
centimetres in diameter and browning the discs on both sides on a very hot, dry tava or
 frying pan without any oil. Chapatis are usually eaten with curried vegetables. and pieces of
the chapati are used to wrap around and pick up each bite of the cooked dish.
 Fish head curry - a dish where the head of a fish (usually ikan merah, or literally "red
fish"), is braised in a thick and spicy curried gravy with assorted vegetables such as lady's
fingers and brinjals.

Idli served with typical accompaniments.

 Fish molee - originally from the Indian state of Kerala, this preparation of fish in a spiced
coconut milk gravy is perhaps the Malaysian Malayalee community's best known dish.
 Idli - made from a mashed mixture of skinned black lentils and rice formed into patties
using a mould and steamed, idlis are eaten at breakfast or as a snack. Idlis are usually
served in pairs with vadai, small donut-shaped fritters made from mashed lentils and
spices, chutney, and a thick stew of lentils and vegetables called sambar.
 Lassi - a yogurt-based drink which comes in savoury and sweet varieties. A common drink
of Tamil origin which is similar to lassi but is thinner in consistency is called moru. It is
seasoned with salt with flavoured with spices like asafoetida, curry leaves and mustard
seeds.[18]

Maggi goreng in George Town, Penang

 Maggi goreng - a unique Mamak-style variant of mee goreng or stir-fried noodles, using
reconstituted Maggi instant noodles instead of yellow egg noodles. The noodles may be
wok-tossed with bean sprouts, chilli, greens, eggs, tofu, and meat of choice, although no
recipe at any Mamak eatery are ever the same. It is usually accompanied with a calamansi
lime.[19]
 Murtabak - a savoury dish of stuffed roti canai or flatbread eaten with curry gravy. A
typical recipe consists of a minced meat mixture seasoned with garlic, onions and spices
folded with an omelette and roti canai. Murtabak is popularly eaten with a side of sweet
pickled onions during the fasting month of Ramadan.
 Murukku - a savoury snack of spiced crunchy twists made from rice and urad dal flour,
traditionally eaten for Deepavali.
 Nasi Beriani or Biryani - a rice dish made from a mixture of spices, basmati rice, yoghurt,
meat or vegetables. The ingredients are ideally cooked together in the final phase and is
time-consuming to prepare. Pre-mixed biryani spices from different commercial names are
easily available in markets these days, which is meant to reduce preparation time.

Pasembur.

 Pachadi - a traditional South Indian side accompaniment or relish made with vegetables,
fruits or lentils. The Malaysian Telugu community celebrate the Telugu New Year
or Ugadiby preparing a special dish called Ugadi Pachadi, which blends six taste notes as a
symbolic reminder of the various facets of life. It is made with green chilli (heat), unripe
mangoes (tangy), neem flowers (bitter), jaggery (sweet), tamarind juice (sour) and salt.[20]
 Pasembur - a salad of shredded cucumber, boiled potatoes, fried bean curd, turnip, bean
sprouts, prawn fritters, spicy fried crab, and fried octopus. This Penang Mamak speciality is
served with a sweet and spicy nut sauce, and variants of this dish are found in other states
as Mamak rojak.
 Pongal - a boiled rice dish which comes in sweet and spicy varieties. It shares the same
name as the harvest festival which is celebrated every January; the name of the festival
itself is derived from this dish. The sweet variety of pongal, prepared with milk and
jaggery, is cooked in the morning. Once the pongal pot has boiled over (symbolism for an
abundant harvest), it is then offered as a prasad to the gods as thanksgiving.
 Poori - an unleavened deep-fried bread made with whole-wheat flour, commonly
consumed for breakfast or as a light meal. A larger North Indian variant made with
leavened all-purpose flour or maida is called bhatura.
 Puttu - a speciality of the Ceylonese Tamil community, puttu is a steamed cylinder of
ground rice layered with coconut. It is eaten with bananas, brown sugar, and side dishes
like vendhaya kolumbu (tamarind stew flavoured with fenugreek seeds and lentils) or kuttu
sambal (relish made from pounded coconut, onions, chilli and spices).[20]
 Putu Mayam - the Indian equivalent of rice noodles, also known as idiyappam. Homemade
versions tend to be eaten as an accompaniment to curried dishes or dal. The street food
version is typically served with grated coconut and orange-colouredjaggery. In some
areas, gula melaka is the favoured sweetener.
 Roti tisu served as a savoury meal, pictured here with a glass of teh tarik.

 Roti canai - a thin unleavened bread with a flaky crust, fried on a skillet with oil and
served with condiments. It is sometimes referred to as roti kosong. A host of variations on
this classic dish may be found at all Mamak eateries, either at the creative whim of the cook
or by customers' special request. A few examples include: roti telur (fried with eggs), roti
bawang (fried with thinly sliced onions), roti bom (a smaller but denser roti, usually round
in shape), roti pisang (banana), and so on.
 Roti tissue - a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue
in density. It is then carefully folded by the cook into a tall, conical shape and left to stand
upright. Roti tissue may be served with curry gravy, dal and chutneys, or finished off with
sweet substances such as caramelised sugar and eaten as a dessert.
 Teh tarik - literally meaning "pulled tea", teh tarik is a well-loved Malaysian drink. Tea is
sweetened using condensed milk, and is prepared using outstretched hands to pour piping
hot tea from a mug into a waiting glass, repetitively. The higher the "tarik" or pull, the
thicker the froth. The pulling also has the effect of cooling down the tea. Teh tarik is an art
form in itself and watching the tea streaming back and forth into the containers can be quite
captivating. Similar drinks and variants include kopi tarik, or "pulled coffee" instead of
tea; teh halia, tea brewed with ginger, and with or without the tarik treatment; and teh
madras, which is prepared with three separate layers: milk at the bottom, black tea in the
middle and foam at the top.[21]
 Thosai, dosa or dosai - a soft crepe made from a batter of mashed urad dal and rice, and
left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated
griddle. It may be cooked as it is for (which results in a foldable and soft crepe), or a dash
of oil or ghee is then added to the thosai and toasted for crispier results.
 Vadai, vada or vades - is a common term for many different types of savoury fritter-type
snacks originated from South India with a set of common ingredients. The most common
ingredients are lentils, chillis, onions and curry leaves.

East Malaysia
Across the sea from Peninsular Malaysia on Borneo island, lie the states of Sabah and
Sarawak. Traditional lifestyles and limited roads still predominate outside of the major
cities, especially in Sarawak, where rivers are the only major highways for much of the
inland population. The jungles of Borneo are teeming with wild plants, fungi, and fruits,
and its sweeping coastlines and many large rivers provide an abundance of seafood and
freshwater fish fit for the dinner table. A rich variety of traditional food has been developed
by Borneo's many tribes and indigenous groups over the centuries; much of it is healthy
food, consisting of foraged (now increasingly cultivated due to modernisation) and
fermented foods. Because much of the region was once under the Brunei
Sultanate's thalassocracy, the Bruneian Malay people have left a lasting culinary influence,
particularly on the cookery of the coastal Muslim communities of East Malaysia.
According to the source paper written in 2006, the Malaysian food industrial sector
accounted for about 14% of the total manufacturing energy consumption.[22]
Like Peninsular Malaysia, rice is the undisputed staple food for the majority of the people
of Sabah and Sarawak. Rice is central to Kadazandusun culture, and its paramount
importance is reflected in the annual Kaamatan festival, as well as traditional beliefs and
customs since antiquity which revolve around the veneration of rice spirits. But for other
ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as
sago starch are also popular staples. The tapioca tuber is just as important as rice to
the Bajau people of Sabah, while the Dayak peoples of Sarawak make extensive use of both
the tuber and leaves of the tapioca plant in their cooking. Sago starch is derived from the
pith extracted from the sago palm, and is the staple food for the Melanau and
the Penan peoples of Sarawak.[23]
Sago starch is prepared as a gooey and sticky paste by
the Bisaya and Kedayan communities called ambuyat, and is calledlinut by the Melanau. It
is eaten by rolling the paste around the prongs of a bamboo fork, and dipped it into
soup, sambal, or other varieties of gravies and dipping sauces. Aside from being the source
for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of
Borneo: the sago grub. Called butod in Sabah and ulat mulong in Sarawak, sago grubs are
typically eaten raw but also served deep fried, roasted or sauteed.[citation needed]
Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes
around the world, thus it is usually preserved out of necessity for important events and
festivals. The tribal peoples of Sabah and Sarawak are no different - most of them have
developed age-old techniques for curing, fermenting or preserving their supplies of fresh
meat, fruit and vegetables. For example, during festive occasions the Murut people of
Sabah would serve tamba (jeruk or jaruk in the Malay language) made from fresh raw wild
boar or river fish, which is stuffed in bamboo tubes along with rice and salt and left to
ferment for a few weeks, a technique which is also practised by the Lun Bawang people
across the border in Sarawak. Fermented products are also frequently used as a cooking
ingredient besides eaten on its own. Dayak households in Sarawak may saute their version
of fermented meat with garlic and tapioca leaves (either fresh or pickled), and
fermented tempoyak is a popular cooking seasoning.[citation needed]
The production and consumption of traditional liquor plays an important cultural role for
the non-Muslim peoples of East Malaysia. Alcoholic drinks made from rice is the most
common form, as well as the widely available. In Sabah, the Penampang Kadazan lihing is
perhaps the most well known. Yet due to the historical lack of a standardised
Kadazandusun language used and understood statewide, ethnic groups from other districts
in Sabah have very different names for similar fermented rice-based drinks: hiing (certain
Dusun languages), kinomol, segantang, kinarung, kinopi, linahas, and eventapai[24][25] To
add to the confusion, tapai proper as understood by most Peninsular Malaysians is a
fermented sweet and sour rice paste served as a snack or dessert, although further
fermentation of the tapai to produce alcoholic drinks is possible. The preferred party drink
of the Murut, made from the tuber of the cassava or tapioca plant, is also called
tapai.[25] The Iban of Sarawak call their rice wine tuak, which must not be confused with
Sabahan talak, which is a hard liquor made from rice. To the native peoples of Sarawak,
tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich
substance besides rice.[citation needed]

Sabahan food

Sea grapes, known as latok by the Bajau people.

The food of Sabah reflects the ethnic diversity of its population and is very eclectic.
Traditional Kadazandusun cuisine involves mostly boiling or grilling and employs little use
of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods
collectively known as noonsom, tangy and pungent flavours derived from souring agents or
fermentation techniques is a key characteristic of traditional Kadazandusun cooking.[citation
needed] Rice wine accompanies all Kadazandusun celebrations and rites, and at
a Murut event there will be rows upon rows of jars with fermented tapioca
tapai.[25]Presently few eateries in Sabah serve traditional indigenous dishes, although it will
always be found during festive occasions like weddings and funerals, as well as the
Kaamatan and Kalimaran cultural festivals. Chinese-influenced dishes like northern
Chinese potstickers and Hakka stuffed tofu, along with many original creations developed
in Sabah's interior settlements by immigrants from both northern and southern
China throughout the 20th century, feature prominently on the menus of many kopitiam
establishments and upscale restaurants.[citation needed]
Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI
status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry
with Tenom coffee considered the best produce in the region. Local ingredients like
freshwater fish, wild boar (bakas in native dialects), bamboo shoots, wild ferns, and various
jungle produce still figure prominently in the daily diet of the local population. As a
significant portion of rural communities still subsist on agriculture as their primary source
of income, small scale festivals are even held each year at certain towns to celebrate
produce vital to the livelihoods of the local people: the Pesta Jagung of Kota Marudu, the
Pesta Rumbia (sago) of Kuala Penyu, and Pesta Kelapa from the town of Kudat.[26] Sabah
vegetable, also known as cekuk manis or sayur manis (Chinese : 树仔菜), can be found on
the menus of many eateries and restaurants throughout the state of Sabah. It is one of the
local terms used for a variety of Sauropus albicans developed in Lahad Datu, which yields
crunchy edible shoots in addition to its leaves.[citation needed] The flavour is reminiscent of
spinach but more complex, "as though it had been fortified with broccoli and infused with
asparagus",[27] and is typically stir-fried with eggs or seasonings like sambal belacan.
Whether grilled, cured, deep-fried, steamed, stir-fried, braised, served raw, or made into
soups, Sabah’s seafood is famed for its freshness, quality, and good value for money. A
vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish
have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble
food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad
Datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for
 each day locals flock to speciality eateries where they may be served an assortment of fish-
based products to start the day. Examples include: poached patties handmade with
fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with
toppings like sliced fish fillet, fish balls, prawn balls, and fish innards. A few eateries even
serve "noodles" rolled out with fresh fish paste.[citation needed]
Edible seaweed is a traditional food for certain seaside communities throughout Sabah and
also possess GI status.[28] Latokis similar in appearance to clusters of green-hued fish eggs
or grapes, and is typically prepared as a salad by the Bajaupeople. Coral seaweed is another
popular seaplant product; in recent times it is marketed as a gourmet health food to both
locals and tourists, and is given the moniker of "sea bird's nest" (Chinese : 海底燕窝) as
coral seaweed acquires a similar gelatinous texture when dissolved in water.[citation needed]

Amplang.

Swordfish hinava served with sandwich bread

Among the foods and beverages particular to Sabah are:

 Amplang is a type of cracker made from Spanish mackerel, tapioca starch and other
seasonings, and then deep fried.[29]
 Bahar or baa is the Kadazandusun variant of palm wine made with sap collected from the
cut flower bud of a young coconut tree and a special type of tree bark called rosok, endemic
to the Tuaran district. Pieces of the rosok is dipped into the coconut nectar during the
fermentation process, which contributes a reddish hue to the final product.[30]
 Beaufort Mee (Chinese: 保佛炒面) is a speciality of Beaufort town. Handmade noodles
are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or
seafood and plenty of choy sum, and finished off with a thick viscous gravy.[31]
 Bosou, also called noonsom or tonsom, is the Kadazandusun term for a traditional recipe
of tangy fermented meat. Smoked and pulverised buah keluak (nuts from the Kepayang tree
(Pangium edule) which grows in Malaysia's mangrove swamplands), orpangi is a key
ingredient and acts as a preservative. Combined with rice, salt and fresh meat or fish, the
mixture is then placed into a sealed jar or container for fermentation. Contemporary
variants for bosou add bananas and pineapples to the mixture.[32] Pinongian is a variant
 where rice is omitted to produce a final product which is much less tangy in taste; however,
unlike bosou, "pinongian" must be cooked before serving.
 Hinava is a traditional Kadazandusun dish of raw fish cured in lime juice. Typically, firm
fleshed white fish like mackerel (hinava sada tongii) is marinated with lime juice, sliced
shallots, chopped chilli, julienned ginger and grated dried seed of thebambangan fruit.
Optional additions may include sliced bitter gourd. Hinava may also be made with prawns
(hinava gipan).
 Lihing is a rice wine made exclusively from glutinous rice and natural yeast called sasad.
Bittersweet in taste profile, lihing is a speciality of the Kadazan Penampang community,
where it is still commonly brewed at home. Lihing can be used to make chicken soup (Sup
Manuk Lihing), used in marinades, or even as an ingredient for meat pastries and stir-fried
dishes. Commercially produced lihing, much pricier then the homebrewed version but
consistent in quality, is also available in select souvenir shops. Lihing and similar rice wine
variants from other Kadazandusun communities may also be distilled to produce a hard
liquor called montoku or talak.
 Linongot is a type of leaf parcel (usually irik or tarap leaves) filled with a combination of
cooked rice and root vegetables like sweet potatoes and yam.[33] Alternate names known by
Kadazandusun communities in other districts include linopod andsinamazan.[34]
 Nasi kombos is a rice dish from the Lotud community.[34] Glutinous rice is first cooked
with young coconut water, and then mixed with the grated tender flesh of a young coconut.
The rice is traditionally served in a hollowed out coconut shell.[35]
 Nonsoom bambangan is a pickle made from half ripe bambangan fruit mixed with grated
dried bambangan seed and salt, sealed in a tightly covered jar and left to ferment for
weeks.[36]
 Ngiu chap (牛什) is a Chinese-influenced dish of beef or buffalo broth served with
noodles, usually immersed in the soup with slices of poached beef or buffalo meat,
meatballs, stewed brisket, tendon, liver and various offal parts. An iconic Sabahan dish,
ngiu chap has many different variations, from the lighter Hainanese style to heartier Hakka-
influenced flavours, and even village-style ngiu chap adapted for indigenous tastes.[37]
 Piaren Ah Manuk is a chicken curry made from a sauteed rempah base and grated
coconut, then braised in coconut milk. This dish is very popular in
the Iranun community.[38] Variants include fish (Piaren Ah Sada) and unripe jackfruit
(Piaren Ah Badak).
 Pinasakan or Pinarasakan is a home-style Kadazandusun dish of fish simmered
with takob-akob (dried skin of a mangosteen-like fruit which functions as a souring agent)
or slices of unripe bambangan, as well as fresh turmeric leaves and rhizome.[39]
 Sagol or sinagol is a Bajau speciality of fish which is first blanched and minced, then
sauteed with turmeric, garlic, ginger, onions and crushed lemongrass. Traditionally the oil
used is rendered fish liver oil, usually from the same fish used to prepare this dish. This
dish may be prepared with shark, stingray and even puffer fish.[28]
 Sang nyuk mian (Chinese : 生肉面) is a dish of noodles served with pork broth,
originating from Tawau. Very popular with the non-Muslim communities of Sabah, it is
named after the poached-to-order slices of tender marinated pork served in pork broth
which is flavoured with fried lard bits. The noodles (usually thick yellow noodles) are
either dressed in dark soy and lard, or dunked into the soup along with the aforementioned
pork slices, vegetables, meatballs and offal.[40]
 Sinalau refers to Kadazandusun style smoked meat, which is usually wild boar or bakas.
Barbecued on a char grill and eaten with rice and dipping sauces, sinalau bakas can be
 found and purchased in rural areas and towns. Halal versions substitute wild boar for other
game meats like deer.[24]
 Tinonggilan is a slightly sparkling alcoholic drink made from maize. Tinonggilan is
a Rungus specialty and is usually served during festive occasions, or as refreshments for
guests during the performance of a ritual dance called Mongigol Sumundai.[41]
 Tompek is a Bajau food made from grated tapioca, eaten as an alternative starchy staple to
rice. The grated tapioca is squeezed to dry out mixture and crumbled, then fried or toasted
until golden brown.[42] Grated tapioca may also be packed into cylindrical shapes and
steamed until it forms into a chewy tubular cake called putu, another traditional Bajau
staple.[28]
 Tuaran mee (Chinese: 斗亚兰面) is a speciality of Tuaran town. This dish of wok fried
fresh handmade noodles is well known in the nearby city of Kota Kinabalu as well as in
neighbouring Tamparuli town, where the localised adaptation is called Tamparuli mee
(Chinese: 担波罗利炒生面). The noodles must first be toasted with oil in the wok to
prevent it from clumping together, then blanched to reduce the stiff crunchy texture from
toasting. The final step involves stir frying the noodles to a dry finish with eggs, vegetables,
and meat or seafood.[31]
 Tuhau (Etlingera coccinea) is a type of wild ginger, specifically the stems of the same
plant popularly served as a relish by the Kadazandusun community. The stems are typically
chopped up and served fresh with lime juice, or mixed with local chives and chilli peppers
then cured with salt and vinegar. A more recent recipe called serunding tuhau involves
slicing tuhau stems into thin floss-like shreds, which is then sauteed until it becomes golden
and crisp. It has a distinctive scent which is said to have a polarising effect even among
indigenous Sabahans.[39]

Sarawakian food
Sarawakian is quite distinct from the regional cuisines of the Peninsular. It is considered
less spicy, lightly prepared and with more emphasis on subtle flavours. The most important
spice in Sarawakian cuisine is pepper. Pepper is commercially produced on an industrial
scale as a cash crop, and the preferred choice by local cooks when heat is wanted in a dish.
Granted GI status by MyIPO, Sarawak black pepper is highly regarded by international
culinary figures such as Alain Ducasse.[43]
While the Iban comprise the largest Dayak subgroup as well as the most populous ethnic
group in Sarawak, much of the ethnic Iban population is still concentrated away from
Sarawak's main urban areas, congregating instead within longhouse communities scattered
all over the interior regions of the state. The traditional cookery of the Iban is called pansoh
or pansuh, which is the preparation and cooking of food in bamboo tubes. Ingredients like
poultry, fish, pork, vegetables or rice are mixed with fragrant herbs like lemongrass, tapioca
leaves and bungkang leaves (a species of myrtle from the Eugenia genus), then sealed
within the bamboo tubes and placed directly over an open fire. Cooking food this way will
infuse it with aroma and flavour from the bamboo tubes while keeping it moist.[citation
needed]

During Dayak festivals or Gawai, the Iban would slaughter locally reared pigs. The pig
would be cleaned thoroughly after the slaughter, have its head and stomach removed, and
the rest of the pig would be cut into smaller pieces in preparation for barbecuing. The head
and stomach of a pig are usually put aside and prepared separately as they are considered
the choicest parts of the animal; hence pig's heads are a common edible gift brought by
visitors to an Iban longhouse, and dishes such as pork stomach cooked with pineapples are
a must for Gawai.[citation needed]

Sarawak is notable for its rice; currently three varieties grown in Sarawak has been granted
GI status by MyIPO.[44][45] Among the foods and beverages particular to Sarawak are:

Kolo mee

Laksa Sarawak

Teh C Peng Special

Belacan bihun is rice vermicelli dressed in a gravy made from ground chillies, belacan,
tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean
sprouts and century egg wedges.[46]

Bubur pedas is a type of rice congee cooked with a specially prepared spice paste, or
rempah made from turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. A
fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas
is often prepared during the month of Ramadan and served during the breaking of fast.[47]

Daun ubi tumbuk or pucuk ubi tumbuk is a preparation of cassava leaves (known as
empasak by the Iban) which has the consistency of pesto, and is widely eaten among
Sarawak's native communities.[48] The pounded leaves may be sauteed with seasonings
like anchovies and chilli,[49] stuffed into a bamboo tube and roasted over an open fire, or
simply boiled with shallot, fat and salt.

Ikan terubuk masin is salt-preserved toli shad, which is endemic to the coastal waters of
Sarawak, stretching from Sematan to Lawas.[50] It is considered an iconic delicacy in
Sarawak, and thus a prized edible gift.[51]

Kasam ensabi is a fermented vegetable pickle made from an indigenous cultivar of mustard
greens (ensabi) and is traditional to the Iban community.[52]

Kolo mee or mee kolok (Chinese: 干捞面) is a dish of springy egg noodles tossed in a
sweet and savoury shallot, lard and vinegar dressing, and topped with seasoned minced
pork and char siu. It is similar to Peninsular-style Hakka mee or wonton mee in concept,
but differs significantly in taste profile. A popular variant uses rendered oil from cooking
char siu to flavour kolo mee instead of plain lard, which gives the noodles a reddish hue.
Halal versions of kolo mee replace the pork components with beef (earning the moniker of
mee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings can include
mushrooms, chicken and crab meat. Kampua mee (Chinese: 干盘面) is a similar dish from
Sibu of Fuzhou origin.

Laksa Sarawak or Kuching Laksa (Chinese : 古晉叻沙) is noodles (usually rice vermicelli)
served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded
omelette, bean sprouts, prawns, and garnished with coriander.[53]

Manok kacangma is a Chinese-influenced dish, traditionally taken by local women for

confinement after giving birth. It consists of chicken pieces cooked with ginger and
kacangma (Chinese: 益母草), often seasoned with some Chinese wine or tuak by non-
Muslim cooks.

Manok pansoh is the most typical Iban pansoh preparation of chicken seasoned with
bungkang leaves, lemongrass, ginger, and tapioca leaves, then stuffed into a bamboo tube
and roasted in the Uma Avok (traditional fireplace).[53] A related Bidayuh dish is Asam
Siok, with the addition of rice to the chicken mixture. These dishes are not commonly
found in urban eateries and restaurants due to the practicality of roasting a bamboo tube
over an open fire within a typical commercial kitchen.

Nasi goreng dabai is rice stir-fried with dabai (canarium odontophyllum), an indigenous
fruit found only in Sarawak. It is often compared to an olive, due to their similarity in
appearance as well as taste. As dabai is highly perishable and seasonal in nature, this dish is
also prepared with preserved dabai paste.

Nuba laya is cooked Bario rice which is mashed and wrapped in leaves of the
phacelophrynium maximum plant. It is considered the centerpiece of a meal for the Lun
Bawang and Kelabit people. Accompaniments may include a small bowl of porridge
(kikid), shredded beef cooked with wild ginger and dried chilli (labo senutuq), deboned
shredded fish (a'beng), wild jungle vegetables prepared in various ways, and so on.

Sup Terung Dayak is a popular soup dish made with a native cultivar of wild eggplant,
which is spherical in shape and slightly larger than a navel orange. Also called terung asam
due to its natural tart flavour, this eggplant species comes in bright hues ranging from
yellow to orange. Other ingredients for the soup may include fish, prawns, or fish products
(dried, salted or smoked fish).

Tebaloi is a sago biscuit snack which is traditionally associated with the Melanau people of
Sarawak.[59]

Three layer tea or Teh C Peng Special is an iced concoction of brewed tea, evaporated milk
and gula apong (nirah palm sugar) syrup, carefully presented un-stirred in three or more
layers.[53] Originally from Kuching, its popularity has spread to other areas of Sarawak as
well as neighbouring Sabah.

Tuak is a type of liquor traditional to Sarawak's Dayak communities. It is most commonly

made from fermented normal or glutinous rice, but there is no accepted convention or
definition on what constitutes tuak. Tuak is essentially an alcoholic drink produced by
fermenting anything that contains carbohydrates, as long as it is made in Sarawak by
Sarawakians.[60] with The Bidayuh in particular are known for their skill and expertise in
brewing tuak: ingredients for tuak variants include sugarcane (tepui), tampoi (a wild fruit
with a sweet and tart flavour), pineapples and apples. Tuak is normally served as a
welcoming drink to guests, and as an important component for ritual events and festive
occasions like Gawai and Christmas. Tuak may also be distilled to make a spirit called
langkau.

Umai is a traditional Melanau food, accompanied with a bowl of baked or toasted sago
pearls. There are two different versions of umai – the traditional sambal campur and a more
contemporary variation called sambal cecah jeb. The former is a raw seafood salad which
consists of raw sliced seafood (anything from freshwater and seawater fish, prawns and
even jellyfish) cured in calamansi lime juice, tossed with ground peanuts, sliced onions and
chilies. For umai jeb, the raw sliced seafood is undressed, and is simply dipped into a spicy
sauce for consumption.[61]

White Lady is a chilled drink made with milk, mango juice, longan and pineapple. Invented
in 1975 by a Kuching hawker, multiple variations can be found in various hawker stalls
throughout the city.[62]

Cross-cultural adaptations and mixing cultures

Being a multicultural country, Malaysians have over the years adapted each other's dishes
to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have
adapted the Indian curry, and made it more dilute and less spicy to suit their taste. Chinese
noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and
Indian fried noodles were born. Malaysians have also adapted famous dishes from
neighbouring countries, or those with strong cultural and religious ties, and in the absence
of an established community from said countries have made it completely their own, A
notable example being tom yam, one of Thailand's most well known dishes.

After migrating south of the border, Thai tom yam takes on the visual characteristics of a
Malaysian assam gravy with a flavour profile of sweet, sour and spicy. It is thickened with
pounded chile paste which also turns it a vivid orange-red. Tamarind is often used instead
of lime juice as its souring agent, and dried instead of fresh chilies are used to provide a
fiery kick. Malay-style tom yam soup tends to be heavily seafood-based, whereas in
Chinese-style eateries the broth's spiciness is toned down and usually serves as a base for
noodle soup.

Nyonya food

Peranakan cuisine, also called Nyonya food, was developed by the Straits Chinese whose
descendants reside in today's Malaysia and Singapore. The old Malay word nyonya (also
spelled nonya), a term of respect and affection for women of prominent social standing
(part "madame" and part "auntie"), has come to refer to the cuisine of the Peranakans. It
uses mainly Chinese ingredients but blends them with Malay ingredients such as coconut
milk, lemon grass, turmeric, tamarind, pandan leaves, chillies and sambal. It can be
considered as a blend of Chinese and Malay cooking, with influences from Indonesian
Chinese cuisine (for the Nyonya food of Malaccan and Singaporean) and Thai cuisine (for
Penang Nyonya cuisine). Traditional Nyonya cooking is often very elaborate, labour-
intensive and time consuming, and the Peranakan community often consider the best
Nyonya food is to be found in private homes.

Main article: Peranakan cuisine

A bowl of Asam laksa

Examples of Nyonya dishes include:

Asam Laksa (Malay: 亞三叻沙). Considered one of Penang's three signature dishes, Asam
laksa is similar to the Malay laksa utara, which consists of a bowl of translucent al dente
rice noodles served in a spicy soup made of minced fish (usually mackerel), tamarind, asam
gelugur, and daun kesum. Toppings differ considerably, and may include onion, mint,
chopped torch ginger flower, and slices of pineapple and cucumber. A dollop of pungent,
viscous shrimp paste is usually served on the side.

Ayam buah keluak, a chicken stew cooked with the nuts from the Kepayang tree (Pangium
edule). For this recipe, the contents of the buah keluak is dug out and sauteed with
aromatics and seasonings, before it is stuffed back into the nuts and braised with the
chicken pieces.

Ayam/Babi Pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy
beans, and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in
Peranakan cuisine.

Babi assam, a pork stew cooked with tamarind juice. The Kristang community also cook a
similar dish of pork in tamarind gravy.

Enche Kabin, deep fried chicken pieces marinated in a paste of coconut milk and rempah.

Itik Tim or Kiam Chye Ark Th'ng is a soup of duck, preserved mustard greens and cabbage
flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.

Jiu Hu Char is a dish made up mainly of shredded vegetables like turnip or jicama, carrot,
and cabbage and fried together with thinly shredded dried cuttlefish.

Kari Kapitan is a Penang Nyonya speciality, where kaffir lime leaves and deep fried
shallots are among the key ingredients for this mild curry.
Kerabu Bee Hoon is a salad dish consisting of rice vermicelli mixed with sambal belacan,
calamansi lime juice, and finely chopped herbs and spices.

Kiam Chye Boey is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiew Hu Char, Tu
Thor Th'ng and various other dishes. "Boey" literally means "end".

Laksa lemak is a type of laksa served in a rich coconut gravy, served with prawns, cockles,
lime and a dollop of sambal belacan.

Masak titik is a style of vegetable soup that makes liberal use of white peppercorns. One
version uses watermelon rind as the main ingredient. Another makes use of green or semi
ripe papaya.

Nasi kunyit - glutinous rice seasoned with turmeric powder, coconut milk and asam
gelugur. It is usually served with a chicken curry, ang koo kueh, and pink-dyed hard-boiled
eggs as gifts in celebration of a child of friends and family turning one month old.

Nyonya chap chye - the Nyonya take of this Chinese Indonesian classic incorporates tauchu
and dried or fresh prawns.

Otak-otak - a dish involving fish pieces wrapped in banana leaves. Two very different
variations exist: one consists of a mixture of fish pieces and spice paste wrapped in banana
leaves and char grilled. This version is particularly associated with the state of Malacca and
the town of Muar, Johor. Penang-style otak-otak takes the form of a delicate steamed
parcel, and the robust red-hued spice paste is eschewed in favour of a base of a spiced
custard as well as aromatic herbs like daun kaduk.

Perut ikan - a spicy stew (similar to asam pedas in flavour profile) comprising mainly
vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine
and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper
sarmentosum). A classic Penang Nyonya dish.

Roti babi - a sandwich of spiced minced pork, dipped in its entirety in egg wash and deep
fried. Roti babi is typically served with a dip of Worcestershire sauce and sliced red
chillies.

Seh Bak - a dish of pork marinated overnight with herbs and spices, then cooked over a
slow fire and simmered to tenderness. Seh Bak is also traditional to Malacca's Eurasian
community.

Ter Thor T'ng - this soup of pig stomach requires a skilled cook to prepare and deodorise
the ingredients thoroughly before cooking. Its main ingredients are pig stomach and white
peppercorns.

Eurasian food Edit

Ambilla - a tangy dish of meat cooked with long beans (kacang), brinjals (terung) or
pumpkin (labu).
Caldu Pescator - A seafood soup traditionally prepared by fishermen, as well as during the
Feast of St Peter ("Festa San Pedro", in the local Cristang dialect, usually observed on 29
June), the Patron Saint of Fishermen.

Curry Debal - a quintessential Kristang dish, usually cooked during Christmas season to
make use of the left-over meats from feasting. It is a very spicy curry flavoured with
candlenuts, galangal and vinegar.

Curry Seku - a very dry curry prepared in a wok. Seku means "bottom" in Papia Kristang,
and the wok was probably so-named because of the roundness of its shape that resembled
the human bottom.

Chicken pie -, this meat pie, known as empada de galinha or galinha pia, is usually served
during Christmas season and other special occasions.

Feng - a curried dish of pig offal, traditionally served for Christmas.

Pang Susi - a savoury meat bun with a dough that is bread-like and sweet in texture, made
for auspicious and festive occasions such as Easter.

Pesce Assa - Portuguese baked/grilled fish is one of the Kristang community's most famous
specialties, now found in major urban areas throughout Malaysia. The fish is smothered
with diced lady's fingers and a robust sambal, before it is wrapped in banana leaves as well
as a layer of metal foil, and then cooked on a grill. In spite of its name, this dish has little in
common with modern Portuguese fish recipes.

Semur or Smoore - a fragrant beef stew. Versions of this dish are found wherever the Dutch
have settled in Asia, including Malacca.

Soy Limang - a braised dish of fried brinjals, with soy sauce and lime juice as the primary
seasonings.

Desserts and sweets Edit

Ais kacang

Batik cake

Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural
characteristics of its society. Traditional Malay and Nyonya desserts tend to share a
common feature however: generous amounts of coconut milk are used, and the finished
product usually flavoured with gula melaka (palm sugar) and pandan leaves. Some notable
desserts include:
Agar agar - the Malay word for a species of red algae. A natural vegetarian gelatin
counterpart, agar-agar is used to make puddings and flavoured jellies like almond tofu, as
well as fruit aspics.

Ais kacang - also known as air batu campur or abbreviated as ABC, this dessert consists of
a base of shaved ice, coloured syrup, and evaporated or condensed milk with a variety of
toppings. These may include sweet corn kernels, red beans, kidney beans, cincau (grass
jelly), cendol, buah atap (fruit of the nipa palm), soaked basil seeds, peanuts, and ice cream.

Aiskrim potong - an ice cream popsicle made from coconut milk or milk, flavoured with
localised ingredients like red beans, rose syrup, durian, pandan, creamed corn and jackfruit.
Its texture is different from Western ice cream; aiskrim potong is less creamy and has a
slightly starchy taste when it begins to melt.[63]

Batik cake - a type of chocolate cake similar like the hedgehog slice made using Marie
biscuit.

Bolu cocu - a traditional Kristang cake topped with liberal amounts of shredded coconut
and served with a custard sauce.[64]

Bubur cha cha - a Nyonya dessert of bananas, sweet potatoes, taro, black eyed beans and
sago pearls cooked in pandan-flavoured coconut milk. May be served hot or cold.

Bubur kacang hijau - mung bean porridge cooked with coconut milk and sweetened with
palm or cane sugar. It is called canje mungoo by the Kristang community, and is usually
served in conjunction with the feast day of St John the Baptist (Festa da San Juang).

Bubur pulut hitam, without coconut milk.

Sarawak layered cake.

Bubur pulut hitam - black glutinous rice porridge cooked with palm sugar and pandan
leaves, served hot with coconut milk.

Cendol - smooth green-coloured droplets made from mung bean or rice flour, usually
served by itself in chilled coconut milk and gula melaka, or as a topping for ABC. In
Malacca, mashed durian is a popular topping for cendol.

Coconut candy - a confection of grated coconut, sugar, condensed milk, flavouring and
colouring, coconut candies are a popular sweet served at homes during festive occasions
and available at restaurants specialising in Indian sweets.[65]

Dadih - a Malay dairy-based dessert made from milk, sugar and salt which has been
acidified with whey (obtained by fermenting milk overnight with asam gelugur) and
steamed to form a custard like texture. Although popular in contemporary recipes, agar agar
is not used as a gelling agent for authentic dadih.[66]
Dodol - a sweet, sticky, and thick toffee-like confection, made with heavily reduced
coconut milk, jaggery, and rice flour. Commonly served during festivals such as Eid ul-Fitr
and Eid al-Adha as sweet treats for children.

Halva or Halwa - the term refers to a range of dense and sweet confections in Malaysia
bearing similar names, though they may have little in common in terms of ingredients and
texture. Various types of fudge-like flour and nut-based halva cooked with ghee, which are
based on traditional recipes brought over from India, are commonly available at specialist
sweet shops and regularly prepared by the Indian communities for festive occasions.[20]
The Malay community have different recipes for a range of confectionery bearing similar
names, which includes candied fruit[67] and Halwa Maskat, a gelatinous jelly made from
flour, ghee and pieces of fruit or nut which is similar in texture to Turkish delight.[68]

Hinompuka - a native Sabahan steamed confection traditionally wrapped in banana or irik

(phacelophrynium maximum) leaves. Sold in local markets and is also an essential food
item for celebrating weddings, birthdays and festivals, hinompuka is made with a
moistened blend of pounded white glutinous rice and purplish-black glutinous rice (tadung)
sweetened with brown or palm sugar. Kadazandusun communities beyond Sabah's West
Coast Division make similar desserts but are known under different names, including but
not limited to bintanok, lompuka, tinapung, and pais. Variations include the substitution of
rice flour batter with grated tapioca or mashed corn kernels; banana leaves or coconut husks
as alternative wrappers; and the addition of ripe bananas or freshly grated coconut to the
starchy mixture.

Ladoo - the most popular of all Indian sweetmeats in Malaysia, particularly during
Diwali/Deepavali season, ladoo comes in many different flavours. A typical ladoo recipe
involves cooking chickpea flour, semolina and ground coconut in ghee.[69]

Leng Chee Kang (Chinese : 莲子羹) - a mixture of cooked ingredients immersed in a sweet
soup. Ingredients vary greatly depending on the cook, but lotus seed is always the primary
ingredient, and the soup may include dried longan, white fungus, barley, kembang
semangkuk jelly and rock sugar as secondary ingredients.[70] Leng Chee Kang may be
served warm or cold.

Matterhorn - crushed ice with pineapples, longan, cendol, grass jelly and lemon slices. The
Kuching hawker who came up with this popular dessert as well as the original White Lady
drink was inspired by the Matterhorn, an ice-capped mountain on the Swiss-Italian
border.[62]

Mooncake (Chinese : 月饼) - round or rectangular pastries with a rich thick filling,
traditionally eaten during the Mid-Autumn Festival and accompanied with Chinese tea.
Both the traditional baked mooncake and the snow skin version are popular and widely
available in Malaysia during the festival season.[71]

Nanggiu - a Kadazandusun dessert, which consists of jelly noodles made from fresh sago
flour cooked in a coconut milk soup sweetened with palm sugar.[35]

Pandan cake - coloured and flavoured with pandan juice, this light and fluffy cake is also
known as pandan chiffon.
Payasam - a sweet spiced pudding made from starchy staples like rice or vermicelli,
payasam is an integral part of traditional South Indian culture.

Pengat - a soupy dessert cooked with gula melaka and coconut milk. Also known as
serawa, pengat is made with pieces of fruit like banana, jackfruit and durian, or root
vegetables like sweet potatoes and tapioca. It may be reduced further into a thick dipping
sauce and served with glutinous rice, roti jala, or pancakes (lempeng).

Pisang goreng - a common snack sold by street vendors, battered fried bananas are also
served in a more elaborate manner at some cafes and restaurants as a dessert. Cempedak
and various tuber vegetables are also battered and fried in the same manner as variations.

Puding Diraja - also known as Royal Pudding, this dessert was developed and served to the
royal family of Pahang state. Its basic ingredients are pisang lemak manis (a local cultivar
of banana), evaporated milk, prunes, candied cherries and cashew nuts. The pudding is
garnished with jala emas, and served with a cold sauce made from milk and cornflour.
Nowadays it is popularly served during Ramadan, as well as a special afternoon tea treat for
the family on weekends.[72]

Sago pudding - a dessert of cooked translucent sago pearls, which may be served as a liquid
dessert with coconut milk and palm sugar, or allowed to set as a pudding (sagu gula
melaka) and drizzled with thickened coconut milk and gula melaka syrup.

Sarawak layer cake - these famously intricate layer cakes are essential for festive occasions
celebrated throughout Sarawak, like Hari Raya, Chinese New Year, Gawai and Christmas.

Sugee cake - a baked speciality of the Eurasian community, made with semolina flour and a
high concentration of egg yolks.

Tangyuan (Chinese : 汤圆 or 湯圓) - plain white or coloured sweet dumplings made from
glutinous rice flour. Traditionally homemade and eaten during Yuanxiao (Chinese : 元宵)
as well as the Dongzhi Festival (Chinese : 冬至), tangyuan is now available year around
sold as dessert. Tangyuan dumplings with filling are usually served in a lightly sweetened
clear syrup, while unfilled ones are served as part of a sweet dessert soup.

Tapai - a popular dessert at Malay homes throughout Peninsular Malaysia during Hari
Raya, made from fermented glutinous rice or tapioca.[73] Tapai may be eaten on its own,
or served with contemporary toppings like ice cream, chocolate and fruit.[74] Not to be
confused with the alcoholic beverage from Sabah, also known as tapai, which is made from
the same ingredients and with similar methods but have undergone advanced stages of
fermentation to produce alcoholic content.[24]

Tau foo fah or Dau Huay (Chinese : 豆腐花 or 豆花) - a velvety pudding of very soft silken
tofu, traditionally flavoured with a brown sugar syrup.

UFO tart (Chinese : 牛屎堆) - this consists of a flat, thin base of baked mini butter sponge
cake topped with a creamy egg custard, which is in turn crowned with a meringue
slurry.[75] Its name in Chinese literally means "cow pile dung", which alludes to the piped
shape of the cake base's toppings and the meringue's darker shade as a result of
caramelisation. Popularized by a Hainanese bakery in Sandakan in the 1950s, the popularity
of these treats has spread to Kota Kinabalu and several other towns in Sabah.[76]

Vegetarianism in Malaysia Edit

A typical serve of banana leaf rice, without any meat preparations.

As of 2012, about one million people within Malaysia's total population are practising
vegetarians, and vegetarian food is much easier to obtain when dining out compared to the
past. However, because of the heavy emphasis on meat and seafood by traditional Malay
cuisine as well as the common inclusion of shrimp paste and other seafood products in
many local dishes, diners may find it difficult to negotiate their way around menus in
search of pure vegetarian or vegan food. Restaurants which display signage with the words
sayur sayuran should offer a decent variety of food for diners who abstain from meat. Even
restaurants that specialise in meat and seafood will make vegetarian dishes upon request.

Over 80% of Malaysian Chinese identify themselves as Buddhists, and some follow a
vegetarian diet at least some of the time. Some Chinese restaurants offer an exclusively
vegetarian menu (Chinese : 素食, 斎) featuring Chinese dishes which resemble meat dishes
in look and even taste, like "roast pork", fried "fish" with "skin" and "bones", and "chicken
drumsticks" complete with a "bone". These vegetarian restaurants are run by proprietors
who abstain from consumption of animal products as well as strong tasting vegetables and
spices as way of life for religious reasons, and are essentially vegan. The meat analogues
used are often locally produced as opposed to imported, and are made solely from
ingredients like soy, gluten, mushrooms and tuber vegetables. Buddhist vegetarian
restaurants are likely to be found in areas with a high concentration of Chinese, and tend to
be especially busy on certain festive days where many Buddhists temporarily adopt a strict
vegetarian diet for at least a day.

Vegetarianism has a long and revered tradition in Tamil culture. Many Malaysian Indians
are born and bred vegetarians who often hail from a family line with generations of
vegetarians.Some Indian vegetarian dishes may incorporate dairy products and honey, and
are properly termed lacto vegetarian. There are many Indian eateries and restaurants in
Malaysia which do offer a pure vegetarian menu. South Indian restaurants in particular
offer no shortage of meatless options such as banana leaf rice, which is often vegetarian by
default, and a wide array of snacks and light meals.