Roti canai is one of those things that looks simple until you try to make it. The dough gets stretched so thin it almost disappears, then folded over itself and cooked on a hot griddle until the layers start to separate. Tear it apart while it’s still warm and dip it straight into dhal or […]
Beef rendang is cooked low and slow until the coconut milk reduces and the spices concentrate into a thick coating around the meat. It starts off like a curry, but keeps going until most of the liquid is gone and the flavor deepens. My version focuses on a traditional Malaysian approach, where the paste is […]
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 for more protein and flavor, along with cucumber for freshness and sometimes sambal on the side. […]
Nasi lemak is widely considered Malaysia’s national dish and is one of the first foods people think of alongside nasi goreng and laksa. At its core, it’s rice cooked with coconut milk and pandan leaves, served with sambal, crispy anchovies, peanuts, egg and fresh cucumber. You’ll find it everywhere, from roadside stalls to restaurants, often […]
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 […]