Cold shaved ice, slippery green cendol strands, salted coconut milk and dark gula melaka syrup are what make cendol so tied to hot afternoons in Malaysia. The bowl looks simple at first, although the balance is easy to throw off. Too much coconut milk and it tastes flat. Too little syrup and the ice washes […]
Curry puffs, usually called kari puff in Malaysia, are small fried pastries filled with curried potato, onion and often some chicken or egg. They’re a well-loved bakery and market snack, with a crisp shell, a soft filling and a sealed edge that keeps everything inside while they fry. This curry puff recipe uses a handmade […]
Mee goreng is a Malaysian fried noodle dish made with yellow wheat noodles, a savory sweet spicy sauce and a mix of tofu, vegetables and often egg. The noodles are cooked quickly over high heat so they pick up the sauce properly, and the plate usually includes lime for sharpness and a little fresh crunch […]
Satay is one of those dishes you notice before you even see it. The skewers hit the grill and you get that mix of smoke, caramelized marinade and fat dripping onto the heat. It’s usually served in small batches, straight off the grill, with peanut sauce, cucumber and onion on the side. What makes it […]
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 (read more about wok […]
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, […]
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 […]
Sarawak laksa is a Malaysian noodle soup from the state of Sarawak on the island of Borneo. The broth is built from a distinctive laksa paste simmered with aromatics and coconut milk, then served with rice vermicelli, shredded chicken, prawns and fresh herbs. The broth is built by cooking laksa paste with dried shrimp and […]
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 […]
Babi pongteh is a classic Peranakan braised pork dish made with fermented soybean paste, garlic and palm sugar. It’s cooked slowly until the pork turns tender and the sauce thickens into a rich, savory gravy. Unlike many Southeast Asian pork dishes that rely on chilies, this one focuses on depth and balance. The fermented soybean […]
Kari kapitan is a thick, aromatic Peranakan chicken curry built around a cooked spice paste rather than a sauce heavy with coconut milk. The paste coats the chicken closely and carries the flavors of chilies, lemongrass and toasted aromatics. This curry has a deeper, more concentrated flavor compared to looser coconut-based versions. The shrimp paste […]
Sambal belacan is a Malaysian chili condiment made with fresh chilies, lime juice and toasted fermented shrimp paste. It’s sharp, spicy and beautifully savory, and even a small spoonful can completely change a dish. It’s made by crushing everything together for a chunky mixture. The paste doesn’t break down evenly, so you end up with […]
Curry laksa is a coconut-based noodle soup built around a chili paste, shrimp, aromatics and spices. The broth turns a deep orange-red once the paste cooks out, and it thickens slightly as it simmers with coconut milk. The paste needs a few minutes in oil before any liquid goes in. If you rush that step, […]
This recipe for Penang asam laksa is a Malaysian noodle soup built around a tamarind broth and flaked fish. The broth is sharp, savory and just a bit spicy. It’s important you add the tamarind gradually. If too much goes in early, the broth is going to get harsh and mask everything else. It’s easier […]
Kolo mee is a dry noodle dish from Sarawak, most closely linked with Kuching. Egg noodles are tossed with a light savory sauce, then topped with minced pork, char siu and fried shallots. The texture’s what makes it work. The noodles need to stay springy and lightly coated, not wet. If they end up sitting […]
Malaysian popiah are soft or fried spring rolls filled with shredded vegetables and sometimes shrimp, egg or meat. The wrappers are thin and flexible, so they hold a lot of filling, and the balance between the filling and wrapper is what makes them so good. The first time I made these, I overfilled them and […]