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 […]
Nasi dagang is a traditional Malaysian rice dish commonly associated with the east coast states of Terengganu and Kelantan. The rice is steamed with coconut milk and served with a rich fish curry, pickled vegetables and sometimes boiled eggs. This version of nasi dagang focuses on the classic pairing of coconut rice with tuna curry, […]
Ikan bakar is a Malaysian grilled fish dish known for its smoky aroma and bold chili marinade. The fish is coated in a spiced paste, then grilled over high heat until the edges char slightly and the inside comes out soft and a little flaky. This version uses a simple chili paste made with chilies, […]
Asam pedas is a Malaysian fish stew built around tamarind and a chili-based spice paste. The broth is thin, sharp and quite punchy, with the fish simmered directly in it so it takes on all that flavor. This version includes tomatoes and okra, which you’ll often see in Melaka and Johor styles. The tomatoes soften […]
Otak-otak is a Malaysian spiced fish paste wrapped in banana leaves and cooked until the edges lightly char and the inside sets soft. The mixture blends fish with coconut milk and spices into a thick paste, which is then wrapped and grilled in small parcels. The banana leaves hold everything together while cooking and pick […]