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Malaysian Dishes You Should Try

Malaysian Dishes You Should Try

Image Credit: American Botanical Council

With Malaysia Day on September 16th, we've decided to celebrate the amazing range of colourful, aromatic and flavoursome dishes. Be sure to celebrate Malaysia Day with friends and family this month by trying out some of our personal favourites!

Beef Rendang

Rendang is a soft, spicy curry that is traditionally served with steamed rice and a vegetable accompaniment, like cabbage or bamboo leaf.

Traditional Rendang is slow cooked on a small fire until all the liquid is gone and the meat is incredibly tender. This cooking style allowed you to preserve large amounts of meat at once, making it popular in Indonesia, Singapore, Malaysia and the Philippines.

Egg Tarts

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Egg Tarts, although they did not originate from the region, have been popularised by the Chinese in Malaysia. Most commonly, egg tarts in Malaysia resemble a Hong Kong-style street tart, often including gingery notes and flaky, crisp pastry - very different from the sugary Portuguese tart, with a buttery biscuit base.

No larger than the palm of your hand, these desserts are often bite-sized and filled with a very creamy, silken custard, and baked to perfection. Very sweet and fragrant, egg tarts can be eaten hot or cold and are best served alongside coffee or milk tea.

Nasi Dagang

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Image Credit: Annielicious Food

A popular seafood fried rice, Nasi dagang consists of coconut milk, steamed fish and rice alongside vegetables and a curry. This dish is exceptionally creamy and fragrant, as a result of the fenugreek seeds and coconut milk cooked into the rice. Nasi dagang is served mostly for breakfast, however, with a Chicken curry, it makes for a fantastic dinner.

Make it at home with our Fish Sauce and Coconut Cream!

Bak-kut-teh

Despite the name, there is actually no tea in the dish; the 'teh' refers to the strong Oolong tea typically served to accompany the dish.

Often served with char kueh, which are strips of fried dough, similar to churros, but flat.

Bak-kut-teh has a number of variations depending on your region and the time of year. The Hoklo (or Hokkien) style is the most common in central Malaysia, and features soy sauce to create a darker, richer and more textured soup.

Roti canai 

Directly translates to 'Indian pancake', Roti canai is an Indian-inspired flatbread. It is also frequently referred to as 'Flying Bread', because of the throwing and spinning used when making it. It is a combination of ghee (clarified butter), flour and water. The amounts and type of flour influence the flavour and overall texture resulting in lots of 'types' of Roti canai.

It is typically served hot with a form of daal, however the versatility of the bread lends itself to all sorts of fillings. In the city centre, it is usually served with sweets like banana, condensed milk, jam, cream, and Nutella. For the sweeter serving, condensed milk is also added to the batter.

Sambal Udang

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Image Credit: Asian Food Channel

Usually served with prawns, Sambal Udang is a seafood curry with a punch. The chilli combined with the kaffir lime leaves gives it a zesty, complex flavour dissimilar to anything you've tried before. Incredibly popular within the both the main citadel and Little India, Sambal Udang and countless Sambal variation can be found practically everywhere in Malaysia.

Hokkien Mee

Hokkien mee is an egg noodle and rice noodle stir-fry. It contains pork, prawns and vegetables, among other seafoods, and is served with accompaniments of lard, sambal sauce and lime juice.

Penang Hokkien mee is a traditional variation originating in the north-western state of Penang and served throughout the Malaysian Peninsular. It consists of vermicelli rice noodles and larger yellow egg noodles. 


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