Favourite Malaysian Cuisine

Below is a tiny sampling of the various foods one may come across in Malaysia:

NASI LEMAK

A Malay dish consisting of rice cooked in "Santan" or coconut milk, this imparts a unique texture, taste and fragrance to the rice, properly prepared, it can be eaten on its own, but rarely is, the most basic version comes with a spicy onion "sambal" sauce, deep fried crispy anchovies, roasted peanuts, cucumber slices and a quartered hardboiled egg. Subject to your request and its availability, spicy beef, mutton, cuttlefish, shrimp, cockles, fried eggs and vegetables may be added.

ROTI CANAI

Made from wheat flour dough Roti is kneaded and tossed into a roughly circular shape "pizza style" and cooked right in front of you on a hot plate sizzling with oil. Light and wholesome it is normally served with lightly spiced fish, chicken or "dhall" curry. Heavier versions of the Roti Canai include "Roti Telur", which adds an egg and onions into the dough, "Roti Sardin", with sardines, onions and egg and "Roti Planta" with margarine. Standard fare at Indian Muslim "mamak stalls".

CHAR KUEY TEOW

Found at almost every "food court" and Chinese restaurant the name of this noodle dish in Chinese literally means "fried flat noodles", also called "Hor Fun". Consisting primarily of noodles, shrimp, cockles, bean sprouts, Chinese chives, garlic, beaten eggs and soy sauce, the ingredients are stir fried in wok over a roaring fire and served piping hot. Chili paste is optional. Variations include "Mai Fun" thin vermicelli rice noodles, and "Mien" thicker and tubular variant of the flat noodle.

SATAY

Marinated meat on a stick, Malay style. Satay is basically charbroiled in bite size chunks and skewered on bamboo strips. Typically a spicy peanut sauce dip is included. Satay is served with cucumber and onion slices and best eaten as soon as it is cooked. Beef, chicken or lamb variations of satay can be found virtually everywhere in Malaysia. Usually eaten as an accompaniment of other foods, a satay dinner can be made complete with the addition of "ketupat", a wholesome rice cake.

ROJAK

Also known to some as "Pasembor", Rojak consists of deep fried prawn fritters, coconut confection, boiled squid strips, cucumber and turnip shreds, tofu, hard-boiled eggs and drenched in a rich and mildly spicy hot peanut sauce. Like many other Malaysian delights this potpourri tastes much better than it sounds (or looks). Predominantly sold at Indian-Muslim food establishments, Rojak should not be confused with "Rojak Buah" which is primarily made from fruit and vegetables.