Roti canai is a flaky Malaysian flatbread cooked on a hot griddle and served with curry or dhal for dipping. The dough is stretched thin, folded and fried so the finished bread develops crisp layers outside and soft layers inside. It’s one of the most recognizable Malaysian breakfast foods and appears in restaurants, street stalls, […]
Beef rendang is a slow cooked coconut curry that develops deep flavor as the liquid reduces and the spices concentrate. This rendang Malaysian recipe follows the traditional method used in many Malay kitchens, simmering meat slowly in coconut milk with aromatic spices until the sauce thickens and coats every piece. I love making both beef […]
Nasi goreng is one of the most recognizable Malaysian fried rice dishes. Cooked rice is stir-fried in a hot wok with aromatics, chili paste and savory sauces until every grain is coated. A fried egg on top is common, along with fresh cucumber and sometimes sambal on the side. This version uses a classic belacan-based […]
Nasi lemak is widely considered Malaysia’s national dish. The meal centers on rice cooked with coconut milk and pandan leaves, served with sambal, crispy anchovies, peanuts, egg and fresh cucumber. It appears everywhere from roadside stalls to restaurants and is often wrapped in banana leaf or paper for takeaway breakfasts. The balance of flavors is […]
Char kway teow is a Malaysian stir-fried noodle dish made with flat rice noodles cooked quickly in a hot wok with shrimp, Chinese sausage, egg and bean sprouts. The noodles are tossed in soy sauce and chili paste while the wok heat creates the lightly smoky flavor known as wok hei. In Malaysia it’s commonly […]