Joanna James
Influenced by Chinese, Indian and Malay cuisines, Malaysian dishes bring a world of flavour and fragrance to food lovers all over the globe. Here are some of the best dishes to try out when you explore Malaysia.
Whether you are dining at a hawker stall in the streets of Kuala Lumpur of enjoying your dinner at one of the restaurants in Labuan, 'Mee goreng mamak' is always a good idea. It is the real deal with oodles of yellow noodles mixed with beef or chicken, shrimp, veggies, herbs and eggs along with various sauces. In Indonesia, you can find Mee goreng mamak at any hour during the day. This dish of flavoursome fried noodles is hard to imitate at home. So, savour Mee goreng mamak while you can.
Nasi kerabu derives it lovely blue hue from the telang flowers which the chefs crush and mix into the dish. The medley of aromatic herbs and the arresting colour blue of Nasi kerabu, makes it a popular dish across the country. The dish borrows something from both the land and the sea to create a visually pleasing concoction that tastes just as great. You'll bite into something from the mountains and something from the sea with every mouthful of Nasi kerabu. Whether you are dining at a restaurant such as the Dorsett Grand Labuan in faraway Labuan or simply enjoying a roadside snack, Nasi kerabu will treat you to a world of flavour.
Apam balik is a treat for the sweet-toothed. It is a bit like a pancake stuffed full of sugar, crushed peanuts and even a sprinkling of corn. Chefs along the streets of Malaysia are constantly reinventing this dish.
Nasi lemak
Nasi lemak is usually a breakfast dish and some even call it Malaysia's unofficial dish. The main ingredient is rice simmered in creamy coconut milk. The accompaniments add a bouquet of flavours to the dish. With Nasi lemak, you'll probably get vegetables, chicken, lamb or beef curry, crushed peanuts and of course a hard-boiled egg. Sambal, the quintessentially Malaysian chilli and spice-based condiment is an essential part of Nasi lemak.
The fiery, thin noodle soup called 'Laksa' comes in many variations depending on the chef. The base of the soup is made of chillies, lemongrass, turmeric, dried shrimp, shallots and galangal all mixed together. The soup contains chicken, tofu, fish balls, shrimp and of course a generous dash of coconut milk. Once the rice noodles are added, the chefs will pile the dish up with crunchy bean sprouts, coriander leaves and mint. Squeeze your lime wedge into the soup and chilli sauce too before you taste the goodness of Laksa.
Burbur is essential, Malaysian porridge. There are no set recipes for Burbur but it is made with plenty of fresh vegetables and meat all simmering in a rich broth. Some make it with coconut milk and others prefer a sugary version. Burbur vendors await customers with their massive pots of porridge and ladles.
Cendawan goring refers to deep-fried mushrooms (yum). There are multiple versions of the dish. Some prepare it with chilli and some barbeque seasoning. You can bite into tasty morsels of fried fungus as a snack or an appetizer.
Don't be put off by the translation of the name 'Otak – Otak' (brains). The dish is actually made out of a mix of fish paste, onions and spices. The mixture is barbequed over charcoal in banana leaf. The result is a smoky, slightly charred delectable.
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