Nasi Lemak
Nasi Lemak is a dish of rice cooked in coconut milk, served with cucumber, roasted peanuts, dried fish, dried venison, chili sauce, sometimes with chicken, beef, seafood or lamb curry. The rich taste of coconut milk combined with the curry flavor and the variety of ingredients has helped Nasi Lemak conquer many diners who set foot in Malaysia.
NASI KERABU
The rice has a unique green color due to being cooked with Telang flower essence, complemented by the yellow of fried chicken, the white of coconut and boiled eggs, served with spicy fermented fish sauce Budu. The special way to eat this dish is with your hands instead of a spoon.
Beef Rendang
Beef Rendang has a spicy taste typical of Malaysian cuisine. This dish is always seasoned very spicy and cooked until dry, so that the curry liquid really soaks into the beef. The broth of Beef Rendang is especially rich with the fatty taste of coconut milk mixed with the sweetness of beef; adding the spicy taste of chili, lemongrass, ginger, pepper... and the sour taste of lime leaves and tamarind. All make an extremely attractive, rich and delicious dish with an irresistible aroma. Beef Rendang is often eaten with white rice or rice wrapped in bamboo leaves and grilled over charcoal.
Assam laksa
Assam Laksa is quite similar to Vietnamese noodle dishes with the main ingredient being white noodles, as thick as Bun Bo Hue, with the broth made from mackerel and sour tamarind (assam). In 2011, CNN Travel ranked Asam Laksa 7th in the Top 50 most attractive dishes in the world.
Curry laksa
Still laksa noodles, but eaten with sweet and fatty curry broth with rich coconut flavor.
Bak kut teh
Bak kut teh, meaning pork rib tea, dates back to the 19th century and consists of meaty pork ribs stewed in a special broth made from herbs and spices such as cloves, cinnamon, star anise, fennel and coriander... Bak kut teh is popular with both locals and tourists, celebrities and international dignitaries.
Roti canai
Roti canai is a curry made with beans, potatoes, carrots, chicken, served with bread instead of rice. This is a popular breakfast dish for Malaysians every day.
Roti tisu
In Indian, “roti” is a thin bread, and “tisu” is a misreading of “tissue” - meaning paper towel. When you see and touch this bread, you will understand why it is called “tissue bread”: thin, crispy, light and rolled into a fun cone shape. The bread has a sweet and fatty taste from coconut, condensed milk, eaten with spicy sauce or Indian dhal sauce.
Kaya pau
Kaya is a sweet and delicious Malaysian coconut jam. It is spread on a thin slice of toasted bread with butter and then enjoyed with a cup of aromatic black coffee. Many locals have the habit of eating it with two boiled eggs, soy sauce and pepper for breakfast.
Satay
Malaysian satay is a skewered meat dish marinated with various spices and grilled over charcoal. Tourists traveling to Malaysia cannot miss this specialty. Although it looks simple and plain, satay has become a typical dish of Malaysia.
Ais kacang
Ais kacang is a delicious dessert ice cream usually made from glutinous rice, red beans, and jelly and served frozen like ice cream. It is topped with shaved ice, colorful syrups, condensed milk, and a scoop of ice cream. It is also a popular dish in both Singapore and Brunei.
Cendol
In Vietnam, people call cendol as chè bánh lot. However, for Malaysians, cendol is a traditional and extremely popular dessert, eaten with sweet palm sugar, especially rich with thick coconut milk.
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