Putu piring has the taste of a cake, with the added bonus of pockets of palm sugar. Like roti jala, putu piring is enjoyed in India and Malaysia. It’s the perfect combination of sweet, spicy and sour. The whole mixture is combined with Malaysia’s ever-popular shrimp paste. Rojak (“mixture” in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations.īut vegetarians shouldn’t get their hopes up. Sauces vary from region to region, including the peanut sauce that’s loved the world over. Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef or pork forms (the latter in non-Muslim venues only). Origins aside, can we all just agree that meat on a stick is good? Though considered by many to be a dish native to Thailand, satay is actually believed to have originated in Indonesia. When does this concept not work? Courtesy Marufish/Creative Commons/Flickr Served in bite-sized pandan leaf bowls, the packaging of tepung pelita makes it easy to fulfill those gluttonous desires. On the top layer, thick coconut milk with salt on the bottom, a similar milky liquid mixed with sugar and pandan leaves to turn it green. At some point just about everyone has overindulged in this two-layered coconut milk-based sweet. No fuss or frills when it comes to eating – picking at it straight from the leaf is the only way to do it.Ī kind of kuih (Malay-style pastry), tepung pelita easily takes the cake when compared with its post-dinner relatives.
This fish paste mixture of spices and diced onions is loosely wrapped in a banana leaf and barbecued over charcoal until the pinkish contents become warm and the leaves are slightly charred. Otak-otak translates as “brains” in Malay – but it gets this graphic moniker from its appearance, not its taste or ingredients. The result is sticky, wet rice that can, and regularly does, make a nice substitute for its plain Jane counterpart. The bamboo is left over a fire to slowly cook the rice in a process known as tapai. The time-consuming process to make lemang starts by lining hollowed-out shoots with banana leaves. Nazlina Hussin, founder of the popular Penang cooking school Nazlina Spice Station, says it’d be outrageous not to include asam pedas on any short list of her country’s best foods.Ī fish curry popular throughout peninsular Malaysia, it’s commonly made with freshwater fish or stingray.Īsam, which means tamarind, features heavily, along with ginger, shrimp paste, garlic, chilies and other herbs.Įaten with a meat or vegetable dish, lemang is glutinous rice mixed with coconut milk, which is cooked in bamboo. So spicy-sour it’ll make your tongue curl! Perfect murtabak is made with a robust amount of minced meat, so that the taste comes through on the first bite. This pan-fried bread stuffed with minced meat and onions and dipped in spicy sauce is a meal and a half, only recommended to the famished. Courtesy Muhammad Ashiq/Creative Commons/Flickr The addition of tamarind juice gives it a tangy kick. Whole prawns are sent swimming into a delicious pool of sambal – chili paste – that’s flavored with prawn paste. These days, they’re famous for their incredible food.Ī popular Peranakan dish, sambal udang is all about prawns. They settled along the coast of Malaysia mainly in Penang and Melaka, as well as parts of Thailand, Singapore and Indonesia. The Baba Nyonya people, also known as Peranakan or Straits Chinese, are mainly of Chinese descent, originally from Fujian province in southeastern China. Sambal udang is a Peranakan dish, created by descendants of 15th-and-16th-century Chinese immigrants. One version, cendawan goreng, is typically peppered with chili or barbecue seasoning, giving it its own sass.Įaten as an appetizer or snack, with a meal or while on foot, this one will have you imagining what else you can fry – and how else it can be seasoned. Roti jala is eaten any time of the day.ĭeep-fried fungus doesn’t get better than this. The final product is folded up like a crepe and usually served with chicken curry. Roti jala, or net bread, gets its name from the net-like formation that’s created by making zigzagging lines with flour on a large skillet. Curry and crepe make the perfect foodie couple Courtesy Alpha/Creative Commons/Flickr
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