I live in Malaysia, a country fulfilled with fabulous tourist attractions, cultures, religions and ethnicities, after enduring a lot of obstacles, such as the Portuguese, Dutch, British colonization, Japanese occupation and the communist bandits, till its independence. Very attractive, right? And now, I am going to talk about one of these aspects, local food. Are you all starving? If yes, then below here you can give it a try……
First and foremost, a food called Char Kway Teow. It is a stir-fried noodle dish from Maritime Southeast Asia originated from the southern Chinese. The term char means “stir-fried”, and “kway-teow” defined as flat rice noodles, in Hokkien and Teochew. This cuisine is made from flat rice noodles that are approximately 1cm or 0.5cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili paste, entire prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts.
Other common ingredients consist of fish cake and belachan. Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has attained widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore. The dish has also acquired a reputation of being unhealthy due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.
Besides that, Malaysian prawn curry. It is a mouth-watering and aromatic dish featuring succulent prawns simmered in a rich, spiced coconut milk sauce. It often sees in variations like the Bengali Chingri Malaikari. The term, Malaikari, is believed to come from Malay curry, or people of Malaysia. This delicacy has roots in historical trade between Malaysia and India, with early recipes likely brought to the Bay of Bengal by Malaysian traders and sailor.
Apart from that, laksa, Malaysian’s “food delight”! It is a spicy noodle dish renowned in Southeast Asia. Laksa can be cooked in myriad forms, such as Asam laksa and curry laksa. It comprises of various types of noodles. For instance, thick rice noodles that are the most common. It has toppings like chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with a souring ingredient like tamarind or asam gelugur. Originating from Peranakan Chinese cuisine, laksa recipes are commonly served in Singapore, Indonesia, Malaysia and Australia.
Not only that, but there is also something that makes you all confusing………Banana leaf. Do you know why I say the term confusing? It is because you all may mistaken the meaning and eat the banana leaf. It cannot be eaten………It is a traditional South Indian cuisine where white or parboiled rice is served on a tremendous banana leaf, accompanied by an assortment of curries, side dishes, pappadum, and condiments. This cuisine hailed from Chettinad, Tamil Nadu, South India. This cuisine becomes a significant part of the culinary culture in Malaysia and Singapore due to the migration of South Indian communities. You can eat it by your own hands, or fork and spoons. After finished consuming, fold the leaf inwards towards own self as a resemblance of gratitude to the host or restaurant owners, as folding outwards means you are at funeral to express condolences. This is considered immoral in other circumstances.
In addition, Hokkien mee. Literally “Fujian noodles”, it is a top-notch Southeast Asian noodle dish that has distinct variations in Malaysia and Singapore, all originating from the cuisine of China’s Fujian province. The main ingredients of Hokkien mee are yellow noodles and rice vermicelli (also known as bee hoon). The preparations and ingredients of Hokkien mee are diverse, depending on regions. It was invented in 1927 on the streets of KL by a Chinese migrant called Wong Kim Lian. Hailing from Fujian, he brought over the art of its noodle-making and invented a charcoal fire to fry them in, adding a dark soy sauce. As the legend has it, one day a customer asked him what his tasty dish was called. After a moments consideration he said, ‘since I am a Hokkien, I call it Hokkien Mee.’ This classic feature of Cantonese cooking literally refers to the ‘wok’s breath’, meaning the ability to cook food over a high heat without it burning. Therefore, the food should be tossed about non-stop to create even cooking and a good char that slightly caramelises the food.
Furthermore, Nyonya Chicken Curry. It is a rich, aromatic dish that represents a fusion of Chinese and Malay culinary traditions, distinguished by its sophisticated, multi-layered spice paste known as rempah. It’s usually cooked with potatoes, chicken on the bone for added flavour and comes in a thick curry sauce.
Additionally, Satay. It is a Southeast Asian food that includes minuscule pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled over charcoal. It is typically served with a sauce, most commonly peanut-based and accompanied by rice cakes, cucumber or pickled vegetables. Common ingredients consist of chicken, beef, goat, pork and seafood, while regional and vegetarian variations are also found. The dish evolved through a blend of foreign and local culinary influences. Middle Eastern kebabs introduced by Muslim traders, South Asian cooking techniques brought by Tamil and Gujarati merchants, and Chinese practices such as bamboo skewering and bite-sized portions were adapted in the port cities of Java, Sumatra and the Malay Peninsula.
Merged with the use of regional ingredients and spices including lemongrass, turmeric, galangal, and peanuts, these influences gave rise to a distinctly Southeast Asian style of grilled skewered meat. Satay is widely consumed across Indonesia, Malaysia, Singapore, Brunei, Thailand and the southern Philippines, where it forms part of everyday meals, street food and festive occasions. Regional adaptations reflect local ingredients and cooking traditions, incorporating elements such as sweet soy sauce, coconut milk, turmeric and spice pastes, often served with ketupat, lontong or pickled condiments. The dish is prepared by hawkers, restaurants and home cooks alike, and has become a familiar feature of night markets and public celebrations. Through migration and cultural exchange, satay has gained international recognition, with notable adaptations in the Netherlands, Suriname, South Africa and Sri Lanka. It is regarded as a national dish in Indonesia and Malaysia and remains a prominent element of hawker and street-food culture in Singapore, Thailand and Brunei. The dish is also maintained within overseas communities such as the Indo-Dutch in the Netherlands, the Sri Lankan Malays and the Javanese Surinamese, where it proceeds to represent a link to their Southeast Asian culinary heritage.
What’s more, rendang. It is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavourful glaze. Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait.
The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the Columbian exchange after the capture of Malacca in year 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the Sumatra and Malay Peninsula. In 20th century, the deeply rooted migratory tradition of the Minangkabau people further maintained and contributed to the dish’s spread, as they introduced Minang-style rendang to the various places they settled. As a signature dish in Southeast Asian Muslim cuisines—Malay, Minangkabau (as samba randang), and Moro (as riyandang)—rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts and Hari Raya (Eid al-Fitr and Eid al-Adha). Nowadays, it is commonly served at food stalls and restaurants as a side dish with rice. In 2009, Malaysia recognized rendang as a heritage food. Indonesia granted rendang cultural heritage status in year 2013 and officially declared it one of its national dishes in year 2018.
Moreover, nasi lemak, the——“superstar”. It is a dish originating in Malay cuisine that consists of rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations, such as Singapore and Southern Thailand. In Indonesia, it can be found in parts of Sumatra, especially the Malay regions of Riau, Riau Islands, and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as in Australia’s external territories of Christmas Island and the Cocos (Keeling) Islands.
Lastly, here comes the———-roti canai. It is also known as roti prata, roti chanai and roti cane, s an unleavened flatbread of Indian origin found in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese. Roti canai is attested as a kind of bread in Malay since at least 1970. Roti is borrowed from Hindi roṭī ‘bread’. Canai probably comes from Malay canai ‘to roll dough thinly’. Less likely theories suggest that the name comes from the Indian city of Chennai or from Hindi chana ‘chickpea, chickpea stew’, which it often accompanies. In Singapore, the dish is known as roti prata, from the Indian paratha or parotta.
To conclude, with variety of cultures, religions, and races, my country is home to various street foods, as shown in above. If you are free, you can try to cook at home or go to some Malaysian restaurants and try them. As a last word, I would like to say, “Thank You Malaysia, They Are Nice to Me.”
By: Carys Lee Hui Ern
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