Joanna James
Chinese influence on Malacca cuisine began as early as the 15th century and steadily increased as more and more Chinese settlers called Malaysia home. Here are 6 products of this unique culinary fusion.
This localized noodle variety of Chinese origin is made using pan-fried flat rice noodles. Named Keow Teow, the noodle is tossed in with soy sauce and fried to perfection on high heat. Also known as Hor Fun, the dish also includes stir-fried veggies the likes of carrots and Choy Sum while prawns and diced fish cakes are also thrown into the mix during the cooking process. Chicken stock is later added along with an egg which divides into small strips of silky smooth lines during the process. Resembling a creamy soup in appearance, this egg mixture is poured on top right before serving.
As one of the better known Chinese-Malaysian cross over food varieties, a bowl of Char Kway Teow is a rare treat visitors can sample during a trip to Malaysia. With its name literally translating to “fried rice noodle strips”, this dish too involves a smoking hot wok. Often referred to as the National Dish of Malaysia, the popularity of Char Kway Teow is undisputed. Fried in pork lard, the eggs, fish cakes and sausages included in the dish gives it its succulent flavour. While it is not the most healthy meal option, it is one of the most delicious.
Often described as one of the most refreshing local desserts one can dig in to in Malaysia, the mixture of ice shavings, condensed milk and kidney beans of various colours is the basis of this dish. Versions of this dish are also prepared using Cendol, groundnuts, a local jelly known as leong-fun and corn. Rosewater and palm sugar syrup top off this rich dish which also includes a vanilla ice cream scoop on top. As a favourite menu item in cafes in Sepang, those based at the Avani Sepang Goldcoast Resort or any other similar venue will have plenty of opportunities to sample Ice Kecang.
This well-known flat noodle soup is a staple dish that's prepared daily in the northern Malaysian states. Featuring a clear soup, the noodle dish often includes both fish balls and chicken slices. The flavour of the soup is attributed to the pork ribs that are boiled to create the broth while some restaurants will include pieces of pork, fried onions and chillies as a garnish.
This delicious noodle dish features a prawn infused broth and is arguably one of the best creations in the Chinese-Malay culinary cannon. Prawn heads and chicken bones are boiled in water with pork ribs to infuse the flavour of all three types of meat into the broth. Chilli paste is also tossed into the stock to give it a spicy flair while rice vermicelli is the noodle of choice in Prawn Mee.
As a dish which hails from Sarawak, Kolo Mee is made up of homemade noodles, garlic, fried shallots and minced pork. The beauty of this dish is its simplicity while its addictiveness is also attributed to its simplistic mix of flavours.
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