Apam Balik

categories
Apam Balik is a pancake or more like a waffle that is usually filled with sugar, corn and peanuts but there can also be many variations from chocolate fillings to even Durian.
dessert, snack |
ingredients:
batter: flour, baking soda, sugar, egg, milk, vanilla extract | filling: melted butter, sugar, crushed peanuts, sweet corn (this is the standard filling, but many other varieties exist)

Where to find?
Apam Balik can be found at road-side stalls and night markets (Pasar Malam)

Apam Balik liturally means “turnover pancake”.

There is a thick version of Apam Balik but also crepe-like thin version.
In Indonesia it is also know as Terang Bula

lorry converted into an Apam Balik stall
lorry converted into an Apam Balik stall
adsf
preparing the batter
adsf
frying the mixture in the hot pan

Bak Kut Teh

categories
popular Chinese pork soup with tofu and salad leaves
main dish, Soup | Chinese
ingredients:
pork, tofu, herbs for soup: star anise, cinnamon, cloves, dang gui, fennel seeds and garlic

Bah Kut Teh liturally means “meat bone tea” in Hookien.

There are also variants for Bak Kut Teh with seafood and also one called “chik kut teh” with chicken.

Bak Kut Teh stand pile of claypot which a traditionally used to heat and serve Bak Kut Teh
Bak Kut Teh stand
pile of claypots which are traditionally used to heat and serve Bak Kut Teh

typical Bak Kut Teh menu
typical Bak Kut Teh menu
with Chark Kuih (deep fried bun) und a vegetable side dish

Bak Kut Teh on Wikipedia:

Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnshings include chopped coriander or green onions and a sprinkling of fried shallots.

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Yee Sang

categories
Teochew-style raw fish salad, traditional dish for Chinese New Year
Salad | Chinese
ingredients:
sweet plum sauce, roasted peanuts, sesame seeds, slice of raw fish (usually salmon sashimi or mackerel), pickled shredded vegetables (green yam, white radish, carrot, cucumber, red pickled ginger, pomelo, red yam), Pok Chui crackers

Yee Sang (Cantonese) or Yu Sheng (Mandarin) is a signature dish for the Chinese community in Malaysia, Singapore and Indonesia during Chinese New Year. Yusheng means “raw fish”. The salad has unique sweet and sour flavour and consists of strips of raw fish (usually salmon), shredded pickled vegetables and other ingredients. All ingredients are positioned seperately on a big plate. The ritual is to gather around the plate, each person holding chopsticks, and to mix and toss the salad together while shouting “Loh Hei” (Cantonese for “toss up good fortune”) and announcing auspicous wishes. The higher you toss the better (and the messier the table). Traditionally, the dish has seven symbolic ingredients and is served on the seventh day of Chinese New Year. But the ritual is common anytime during the festive season with family, friends or at work.

Click here for a detailed Yee Sang recipe

Yee Sang
Yee Sang
ready-made Yee Sang pack
ready-made Yee Sang pack

Laksa Terengganu

categories
The Terengganu version of Laksa comes with a thick fish-coconut gravy
noodle dish | Malay
ingredients:
Coconut Milk, fish, onions, curry, tamarind, plus the raw ingredients: cucumber, cabbage, bunga halia

ingredients
the sauce (brown version) and the raw ingredients
ingredients
the white Laksa Terengganu
ingredients
Laksa Terengganu before adding grav

Budu

categories
Budu is a dipping sauce from the eastcoast (Terengganu, Kelantan) and Southern Thailand made from fermented anchovies
sauce | Malay
ingredients:
anchovies, salt, chili

Budu can be found at many Malay mixed rice restaurants alongside with Sambal Belancan (shrimp paste chili sauce) as a dipping sauce for mixed rice dishes.

Budu is usually used a dipping sauce for fish.

Budu on Wikipedia:

It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with fish, rice and raw vegetables. It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea.

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Nasi Kerabu

categories
A Malay rice dish specialty from the east coast (Kelantan, Terengganu), liturally it means
rice dish, main dish | Malay
ingredients:
shredded ingredients: mackerel, shallots, long beans, lemon grass, coconut, cucumber - sugar, white pepper, budu, keropok

Nasi Kerabu with Keropok
Nasi Kerabu with Keropok
home-made Nasi Kerabu
the salad (kerabu) ingredients
the salad (kerabu) ingredients of the home-made version of Nasi Kerabu
bean sprouts
bean sprouts
Cucumber, Daun Kesum, Lemongrass
Cucumber, Daun Kesum, Lemongrass
Daun Kesum is also known as Persicaria odorata or Vietnamese coriander
Shallots, Long Bean
Shallots, Long Bean
shredded mackerel
shredded mackerel
Budu sauce
Budu sauce
sauce made from salt and fermented anchovies
Keropok Keping
Keropok Keping

Otak-Otak

categories
a grilled snack of spicy fish paste wrapped in banana leaf
snack | Malay, Indonesian
ingredients:
fish paste (mostly mackerel), chili, garlic, shallots, turmeric, lemon grass, coconut milk - wrapped in banana leaf

The Malay word “otak” actually means “brain” in english. Probably originating from the appearance of the greyish fish ressembling a brain somewhat.

Otak-Otak recipe

Otak-Otak
Otak-Otak
Otak-Otak and Pulut Lepa
Otak-Otak and Pulut Lepa
Pulut Lepa is filled with sticky rice and fish

Otak-Otak on Wikipedia:

Otak-otak is found in certain parts of Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it — people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is commonly known in Singapore as otah. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.

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Banana Leaf Rice

categories
This typical southern Indian rice dish is served on a banana leaf with a variety of vegetable and gravies and, optionally, meat
Vegetarian, main dish | Indian

common gravy options:
Dhal (chickpea/lentil based gravy), Curry sauce, Rasam (tamarind juiced based sauce), yogurt

Banana leaf rice sets come with a wide variety of vegetables, it differs from day to day and restaurant to restaurant. Popular veggies are spinach, potatoes, raw cucumber and onions etc. This makes banana leaf rice a great vegetarian dish. Of course, any Indian restaurant has a variety of fried meats that can be added to the set.
It is also common to add Papadum - a thin, crisp Indian cracker.

Banana Leaf Rice is traditionally eaten by using your (right) hand instead of cutleries and served on a banana leaf (hence the name).

Banana Leaf Rice set
Banana Leaf Rice set
Banana Leaf Rice set
Banana Leaf Rice is commonly eaten with hands
Banana Leaf Rice set
a restaurant-style set with the individual side dishes in stainless steel bowls
Banana Leaf Rice set
these Banana Leaf sets are served on green paper instead of the actual banana leaves
Banana Leaf Rice set
stainless steel containers with the vegetables

Laksam

categories
Laksam is a rice noodle dish from the east coast of Malaysia with a white thick fish-coconut gravy and Sambal
noodle dish | Malay
ingredients:
rice noodles, coconut milk, garlic, lemon grass, ginger and raw vegetables (Ulam): green beans, bean sprouts, cabbage, spring onions

Where to find?
Laksam can be found in the east coast states of Kelantan and Terengganu and in Kedah and at Bazaar Ramadhan markets

CNY Reunion Dinner

categories
The Chinese New Year reunion dinners held on the eve of Chinese New Year (the first day of the celebration). It is the most important meal as the whole family comes together preparing and eating the meal
Festivals, Specials | Chinese
abalone, mushrooms items for steam boat
abalone, mushrooms
items for steam boat
abalone, mushrooms items for steam boat
prawns, crab sticks
items for steam boat

Soto

categories
Soup with meat and vegetables which is originated in Indonesia but also commonly found in Malaysia
noodle dish, Soup | Malay, Indonesian
ingredients:
noodles or rice cakes, bean sprouts, hard-boiled egg, chicken or beef - spices: shallots, garlic, turmeric, galangal, ginger, coriander, salt, pepper

Soto
Soto with Bergedel (mashed potato balls)
at a cafeteria in Putrajaya

Soto on Wikipedia:

Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners.

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Roti Tissue

categories
very creative type of Roti Canai - cripsy and sweet
dessert, snack | Indian, Mamak
ingredients:
ghee or margerine, wheat flour, egg, water, sugar, condensed milk

Where to find?
Mamak stalls and restaurants

The name might derive from the fact the layers of the Roti are as thin as tissue. Because of the use of sugar, condensed milk and ghee, Roti Tissue is sweet with a tinge of saltiness. Roti tissue is perfect to share with friend where everybody can break off a bit of the crispy cone-shaped layers.

Thosai

categories
southern Indian crepe made of rice and dhal
snack | Indian, Mamak
ingredients:
rice, dhal, yeast, ghee, butter, salt, sugar

What's good?
when it comes with chutney to have a third dipping choice

What's not good?
when it is not crispy enough

Where to find?
Mamak stalls and Indian restaurants

Thosai is a popular snack that usually comes with curry and dhal and often a coconut chutney to dip into. Just like with Rotis, most Mamak stall won’t serve it between 11am and 5pm. There are many variants of Thosai besides the plain one: Egg Thosai, Onion Thosai, Masala Thosai and many more…

Thosai on Wikipedia:

The Dosa or Dosay is a South Indian delicacy originated in Karnataka. Dosa is made from rice and black lentils. It is a typical South Indian food, eaten for breakfast or dinner, and is rich in carbohydrates and protein.

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Cendol

categories
traditional Javanese dessert with shaved ice, coconut milk and starched noodles
dessert | Indonesian
ingredients:
shaved ice, coconut milk, starched noodles, pandan leaves - optional red beans, glutinous rice, corn

Cendol is a perfect dessert or snack on hot days.

Cendol on Wikipedia:

Cendol or es cendol is a traditional dessert originating from Java, Indonesia, but is also popular in Malaysia, Singapore, and Southern Thailand (where it is called lorkchorng singapore ลอดข่องสิงคโปร์). The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf), and palm sugar. Red beans, glutinous rice, grass jelly, and creamed corn are optional additions.

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Ayam Masak Kicap

categories
fast prepared dish based on soy sauce and chili sauce with chicken and veggies
main dish | Malay, Fusion, Thai
ingredients:
soy sauce, chili sauce, chicken, cauliflower, onion, carrots...

Where to find?
Malay restaurants and some Indian Mamak restaurants (with Malay cooks)

Masak Kicap (kicap means soy sauce in Malay) is one the types of Thai-influenced Malay cookings usually available on the dinner menu in Malaysia. It is prepared after you order the dish contrary to the buffet-style Mixed Rice (Nasi Campur) dishes that are usually offered for lunch in the Malay kitchen. Ayam Masak Kicap normally comes with with rice (nasi putih).

Tom Yum

categories
sour and spicy soup originating from Thailand
main dish, Soup | Thai
ingredients:
lemon grass, lime leaves, young ginger, chilli, lime juice, fish sauce

Where to find?
at Thai restaurants, Malay, Mamak and also some Chinese restaurants

Tom Yum is one of the most famous Thai dishes but is also widely available in Malaysia, Singapore and Indonesia. Tom Yum can be extremely spicy (and sour) so be ready get sweaty. It might therefore not be the best dish to have in the middle of a hot day. Traditionally Tom Yum comes with seafood (shrimp, prawns, squid) but can also be ordered with chicken, beef or mixed. It is common to have Tom Yum with with rice but you can also order it with noodles already in the soup. The lemon grass and lime leaves in the soup are just for the flavor and are not to be eaten.

It is just a fantastic dish. I love it!

Tom Yum on Wikipedia:

The less popular variety of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where coconut milk is added to the broth. This is not to be confused with tom kha or tom kha gai - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom klong. Sometimes Thai chili jam (Nam Prik pao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.

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Sizzling Yee Mee

categories
Yee Mee noodles served on a hot plate with shitake mushroom, egg, kailan and chicken
noodle dish | Fusion
ingredients:
yee mee, shitake mushroom, egg, kailan and chicken

Where to find?
food courts of shopping malls

The hot plate meals are prepared over open fire and served straight away while the sauce is still sizzling, hence the name. There are many variations of hot plates but this is probably the most popular. Sizzling Yee Mee is a common meal served in food courts of big shopping centres.

Wantan Mee

categories
mee noodles with wantan (dumplings with minced meat)
noodle dish, main dish | Chinese

Wantan Mee, as many other Chinese dishes, can be ordered dry (as in the picture above) or as a soup. Often Wantan Mee is served with Char Siew (marinated sweet barbecue-roasted pork).mee, kailan, spring onions, wantan (dumplings), chicken or pork and vinegar marinated pepperonis.

Wantan Mee on Wikipedia:

Wonton noodle or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in hot soup, garnished with leafy vegetables, and wonton. The types of leafy vegetables used are usually kailan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.

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Tandoor Oven

categories
clay oven found at Indian restaurants, used for making Tandoori and Naan bread
food preparation | Indian
Where to find?
at bigger Mamak stalls and Indian restaurants

The Tandoor oven is usually fired up in the evening and at night.
A tandoori oven can be used for: tandoori chicken, fish tandoori, chicken tikka, variations of naan (plain, garlic, cheese, kashmiri)

Tandoor Oven on Wikipedia:

A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in India, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asiaas well as Pakistan and Bangladesh. The food is cooked over a hot charcoal fire or wooden fire . Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, and is used almost exclusively for live-fire, radiant heat cooking.

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Ramly Burger

categories
Malaysian street burger
snack | Fusion, Western
ingredients:
buns, chicken or beef patties, margerine, onions, cabbage, mayonaise, Worcesterhsire sauce, Maggi seasoning

What's good?
have it "special" with egg

Where to find?
road-side stalls

Small road-side stalls making burgers are popular across Malaysia. They are commonly referred to as Ramly Burger stalls even though not every stall uses the Ramly brand bread and patties. Burgers come with chicken or beef patties. When the patties are wrapped in egg it is called “special” - e.g. Burger Ayam Special (Special Chicken Burger). Ramly Burger tend to be more greasy than the Burgers from the main fast-food restaurant chains.

official Ramly website

Ramly Burger on Wikipedia:

The Ramly Burger, also known as the Burger Ramly, is a Malaysian burger created by Ramly Moknin popular in Malaysia and Singapore. Though the term "Ramly Burger" may refer to any of the hamburgers sold in a Ramly Burger stall, it most commonly refers to the Ramly Burger Special. While the amount and type of ingredients vary greatly depending on location, a typical Ramly Burger consists of a beef or chicken patty, margarine, onions, an egg, cabbage, mayonnaise, Worcestershire sauce and Maggi Seasoning. This list is subjective, however, as Ramly Burgers are famous for being highly customizable.

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Nasi Lemak

categories
Malaysian signature dish with coconut rice - a must try
main dish | Malay
ingredients:
rice, sliced cucumber, roasted peanuts, dried anchovies (ikan bilis), half a hard-boiled egg, a spicy sambal sauce

Nasi Lemak is a famous local dish, sometime it is even called the national dish of Malaysia. The rice is cooked in coconut milk and is served along with sliced cucumber, roasted peanuts, dried anchovies (ikan bilis), half a hard-boiled egg and a spicy sambal sauce. Often Nasi Lemak is served with rendang chicken. A simple version of Nasi Lemak wrapped in a banana leaf or newspaper can be found at road side stalls or restaurants as a take-a-way breakfast in the morning.

Nasi Lemak on Wikipedia:

Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. The version sold in the east coast of Malaysia, Terengganu and Kelantan is called Nasi Dagang although both dishes can usually be found sold side by side for breakfast. There is a similar dish in Indonesia called nasi uduk.

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Rendang

categories
Minangkabau specialty with beef cooked with coconut and spices for hours.
side dish | Malay, Indonesian
ingredients:
coconut, ginger, galangal, turmeric leaf, lemon grass and chillies

Where to find?
festive occasions, some nasi campur (mixed rice) buffets (usually at food courts)

Because of the time-consuming preparation rendang is often found at festive occasions such as weddings or Hari Raya.
In Malaysia it is common to have rendang chicken with Nasi Lemak.

Rendang on Wikipedia:

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.

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Roti Plaster

categories
Roti Canai with an egg on top of it
snack | Indian, Mamak
ingredients:
ghee or margerine, wheat flour, egg and water

Where to find?
Mamak stalls and restaurants

Unlike Roti Telur (egg inside the dough) the egg will be put on top of the Roti.

Paper Tosai

categories
crispy version of a Tosai
snack | Indian, Mamak
Where to find?
Mamak stalls and restaurants

This crispy tosai is served rolled up or as giant cone.

Popiah

categories
fresh spring roll
side dish, snack | Chinese
ingredients:
bean sprouts, French beans, and lettuce leaves, grated carrots,chopped peanuts or peanut powder, fried shallots, and others

Popiah on Wikipedia:

Popiah (Poh Piah) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighboring Chaoshan on the Qingming Festival. It is sometimes referred to as runbing (潤餅) or baobing (薄饼) in Mandarin. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo-BEE-a" which means "thin wafer" (also in the Hokkien dialect). Similar foods in other cuisines include the Filipino/Indonesian variant referred to as Lumpiang Sariwa, fried spring rolls and fajitas (Tex-Mex). In Vietnam, bò bía is the Vietnamese variant of popiah, introduced by Teochew immigrants. It is common to see an old Teochew man or woman selling bò bía at their roadside stand.

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Asam Laksa

categories
sour-spicy fish-based soup with noodels
noodle dish, main dish, Soup | Fusion, Nonya
ingredients:
shredded fish, cucumber, onions, red chilli, pineapple, lettuce, mint and thick rice noodles

Besides Asam Laksa there are many varitions of Laksa like Laksam, Laksa Penang, Laksa Johor, Laksa Sarawak, Curry Laksa and others

Asam Laksa on Wikipedia:

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.

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Green Curry

categories
classical spicy thai dish with a thick soup of green curry and coconut milk
main dish | Thai
ingredients:
coconut milk, green curry paste, aubergine, sugar, fish sauce, kaffir lime leaves, thai basil leaves

Green Curry on Wikipedia:

Green curry (Thai: แกงเขียวหวาน, literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry.

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Limau Ais

categories
refreshing drink with fresh limes, syrup and water
beverage |
ingredients:
Lime, Ice, Water, Syrup

What's not good?
too much sugar/syrup

Where to find?
pretty much anywhere

Limau Ais can also be ordered without ice, hot (Limau Panas) and medium-warm (Limau Suam). Generally the taste is very sweet so ask for less sugar (kurang manis) or no sugar if you don’t want it that way.

Passion Fruit

categories
Fruit native to South America but also widely grown in Indonesia, the juicy interior has a sweet-sourish taste
fruit |

There are 2 types: the bright yellow type, also known as Golden Passion Fruit, and the smaller purple type.

Passion Fruit on Wikipedia:

Passiflora edulis or passion fruit or "'Maracuya (spanish)", or "'Maracuja (portuguese)" is a plant cultivated commercially in frost-free areas for its fruit. It is native to South America and widely grown in India, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia, California, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma. ... In Indonesia it is eaten straight as a fruit. It is also common to strain the passionfruit for its juice and cook it with sugar to make thick syrup. Bottles or plastic jugs of concentrated syrup (generally produced in Sumatra from fruit grown in the Lake Toba region) are sold in many supermarkets.

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Jackfruit

categories
native fruit, largest tree-borne fruit in the world
fruit |

Jackfruit Tree:

Jackfruits fresh from the market:

Before getting the cutting started, its best to stand by a bucket of oil and apply generous amount onto the knife and hands otherwise it’ll be hard to get rid of the slimy stuff (white-ish liquid at the heart of the fruit) which can even be used as glue. Once the hands or knife got stained, apply oil even during the cutting process. You need a sharp knife to cut the fruit:

messy business to get the pockets of flesh out:

Done! Now the pieces are ready to be eaten. It’s also common to cover them in flour and fry them in oil.

Even the remaining seeds can be eaten after they are steamed (similar to chestnuts which are fried though):

Jackfruit on Wikipedia:

The jackfruit (Artocarpus heterophyllus) is a species of tree of the mulberry family (Moraceae) native to parts of South and Southeast Asia. It is well suited to tropical lowlands. Its fruit is the largest tree borne fruit in the world, seldom less than about 25 cm (10 in) in diameter. Even a relatively thin tree, around 10 cm (4 in) diameter, can bear large fruit. The fruits can reach 36 kg (80 lbs) in weight and up to 90 cm (36 in) long and 50 cm (20 in) in diameter. The jackfruit is something of an acquired taste, but it is very popular in many parts of the world. The sweet yellow sheaths around the seeds are about 3–5 mm thick and have a taste similar to that of pineapple, but milder and less juicy.

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Mangosteen

categories
the queen of fruit with juicy and sweet flesh
fruit |

People call Mangosteen the queen of fruit as a the counter-part of Durian (the king of fruit). Often Mangosteen and Durians are sold at the same stall. Whereas Durian is heaty and has a controversial taste, Mangosteen is sweet and cooling and the taste is appreciated by most people.

Mangosteen on Wikipedia:

The Purple Mangosteen (Garcinia mangostana), colloquially known simply as "the mangosteen", is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (20-80 ft) tall. The rind (exocarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and texture.

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Durian

categories
the king of fruit, loved by locals, hated by most travellers - native to Malaysia and Indonesia
fruit |

Durian is a very special fruit, either people love it or feel disgusted by either the smell or the taste. I read in a BBC article a phrase that eating Durian is like eating old cheese of a dead body. Other people spend ages at the durian stalls smelling and holding the fruits, trying to find the best out of them all. Durian’s flesh is soft and creamy and the taste (which can’t really be described) will stay in the mouth for hours. It is also said to be a very heaty fruit and it recommended to drink drink lots of water after. Some say eating too much of it could have a calming effect, remotely similar to getting drunk. It could be because it is related to the fact that Durian is overripe when it is harvested so the flesh is already fermented. 

It is a special and also pricy fruit and an acquired taste, but once acquired you will come back or more.

Durian
Durian, cut open in halve
Durian on Wikipedia:

The durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family (although some taxonomists place Durio in a distinct family, Durionaceae). Widely-known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

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Tandoori Chicken

categories
indian roasted chicken dish
main dish | Indian, Mamak

Tandoori chicken is available at most bigger Mamak restaurants in Malaysia.
Usually it is served with Naan bread (plain naan, cheese naan, garlic naan,...)

Tandoori Chicken on Wikipedia:

Tandoori Chicken is a roasted chicken delicacy that originated in the Punjab region of present-day Pakistan and India. Chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.

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Pan Mee

categories
Hokkien-style egg noodle soup and one of the few Chinese dishes that are served with Sambal Belacan
noodle dish, main dish | Chinese
ingredients:
egg noddles, anchovies, minced meat, mushroom, vegetable leaves, chili (sambal belacan)

Like most Chinese dishes Pan Mee comes as a wet and a dry version (= soup served separately).

pan mee

Pan Mee on Wikipedia:

Pan Mee or Ban Mian (Chinese : 板麺) is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles.

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Char Kway Teow

categories
Popular pan fried noodle dish with egg, vegetables, chinese sausages and cockles
noodle dish, main dish | Chinese
ingredients:
egg and rice noodles, kechup manis, chilli sauce, bean sprouts, chinese sausage, cockles

What's good?
Fresh cockles, slight charred

What's not good?
Bad shellfish

Where to find?
most hawker centres

Chinese fried noodles dish using kechap manis (thick sweet soya sauce). 2 types of noodles are usually used egg and white rice noodles.

Char Kway Teow on Wikipedia:

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. The dish is made from flat rice noodles of width approximately 1 cm or slightly narrower, stir fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives.

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Ayam Masak Merah

categories
Malay dish with tomato-based sauce, literally means red cooked Chicken
main dish | Malay, Fusion, Thai
ingredients:
chicken, tomato sauce, veggies (baby corn, onion, kailan, cauliflower etc.)

What's good?
fresh vegetable and good quality chicken

What's not good?
too sweet

Where to find?
Malay restaurants and some Indian Mamak restaurants (with Malay or Thai cooks)

Masak Merah is one the types of Thai-influenced Malay cookings usually available on the dinner menu in Malaysia. It is prepared after you order the dish contrary to the buffet-style Mixed Rice (Nasi Campur) dishes that are usually offered for lunch in the Malay kitchen.

Keropok

categories
snack based on fish, squid or prawn, can be prepared as crackers (Keropok Keping) or sausage (Keropok Lekor)
snack | Malay
ingredients:
Fish (Ikan Parang or Ikan Kembong) or Squid or Prawn, Sago Flour, Salt, Water, Ice Cubes, Pandan Leaves.

What's good?
to eat it right after deep frying when it is still warm

Where to find?
virtually everywhere in Terengganu, otherwise at street stalls and Pasar Malams (night markets)

In Malaysia Keropok Lekor is a specialty in the east coast state of Terengganu. The “fish sausages” are cooked first and later deep-fried and are best to be eaten while still hot with sweet chili or Sambal Belacan dip.
A completely different kind of Keropok is Keropok Keping and it comes in different flavours : fish, squid and prawn. Here the Keropok is shaped into even bigger tubes and cut into thin slices to let it dry in the sun.

Keropok Lekor
Keropok Lekor
Keropok Lekor
Keropok Keping

Keropok on Wikipedia:

Krupuk, kerupuk, or kroepoek in (Indonesia); Keropok in (Malaysia); bánh phồng tôm in Vietnam; prawn crackers in British English, shrimp chips or shrimp crackers in American English; is a popular snack in parts of East and Southeast Asia. Krupuk are deep fried crackers made from prawns and starch.

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Malay Nasi Campur

categories
Nasi Campur, literally Mixed Rice, is a buffet-style arrangement of various Malay dishes
food style, restaurant type | Malay
ingredients:
everything and anything, many dishes are based on coconut milk, curry, soy and/or oyster sauce

Where to find?
Malay restaurants and stalls during lunch hours

Malay restaurants usually served Nasi Campur (malay for “mixed rice”) for lunch. Depending on the size of the restaurant the buffet can have from 10 to up to 100 different dishes. The ingredients for the dishes are bought early in the morning in the wet markets and the dishes are prepared in the morning. The dishes include everything from meat (chicken, beef, lamb), fish, vegetables, eggs and more - prepared in different styles. You get your plate of white rice (Nasi Putih) and you can add whatever you like to the plate. The price depends on the amount of different dishes added to the plate. To spice up the meal there are different types of sauces which can be added to the side of the plate or in a little bowl. The most popular sauce is the super spicy Sambal Belacan, which is made of shrimp paste, chilis, lime and vinegar.
Traditionally, Nasi Campur is eaten with the right hand but spoons and forks are also available for those less adventurous. Locals believe the food will have a better taste when eaten by hand.

Teh Tarik

categories
Most popular drink in Malaysia made of black tea and condensed milk
beverage | Indian, Mamak
ingredients:
black tea, condensed milk

What's good?
good balance of tea and condense milk - smooth taste

What's not good?
too much tea (bitter) or too sweet

Where to find?
Teh Tarik has been brought to Malaysia from southern India and can be found at any Indian Mamak restaurant and stall. However, it became so deeply entrenched in the local culture that it is available anywhere from Kopi Tiam cafes to Malay restaurants.

Teh Tarik is more than a drink, it is almost a way of life in Malaysia and Singapore. If you haven’t had a Teh Tarik while traveling through the region, you haven’t truly been there. Teh Tarik is made of really strong black tea, hot water and condensed milk. To mix it all up the tea is artistically poured from one cup to the other - that’s where drink got its name from - Teh Tarik - pulled tea. This way of preparation mixes the ingredients thoroughly, creates a layer of froth on top and already cools it down a bit.
The perfect snack to go down with a Teh Tarik is Roti Canai.
You can also order the drink in cold version with ice - Teh Ais.
Another version is to add some ginger - Teh Halia.
As almost any drink in the region it is quite sweet, to lessen the sweetness ask for less sugar (kurang manis) - Teh Tarik kurang manis.

video of the making of a Teh Tarik:

Lok-Lok

categories
a variety of meat, tofu and vegetable on sticks to dip in boiling water
snack | Chinese
ingredients:
anything edible that can be put on a stick

Lok-Lok is something like a Steamboat street version with the exception that you deep the sticks in boiling water, not a soup. Lok-Lok carts generally have a large variety of things to dip especially the Chinese version: sausages, ham, intestines, fish balls, vegetables, century eggs, tofu (bean curd) and more. After boiling you dip it in a hot chili sauce or peanuts sauce or mayonnaise.

Lok-Lok
Lok-Lok stall in Jalan Alor, Kuala Lumpur
Lok-Lok
Seafood, fishball, mushrooms
Lok-Lok
vegetables and meat for your dipping pleasure

Satay

categories
marinated dices of meat on bamboo skewers grilled over charcoal fire, served with a spicy peanut sauce
side dish | Malay, Indonesian
What's good?
well balanced taste of the peanut sauce (not too sweet)

What's not good?
meat too fat, or not tender

Where to find?
at different restaurants throughout the country (grills are usually set up by the road side), night markets (pasar malam), festivals and celebrations

The satay skewers with chicken, beef or mutton (sometimes even liver, heart or fish) are served with a spicy-sweet peanut based sauce (a complex mixture of various ingredients), onion, cucumber and sticky rice.

Satay on Wikipedia:

Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analogue in Japan is yakitori, shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.

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Barley

categories
refreshing drink with barley, water and syrup
beverage |
ingredients:
barley, water, syrup

Where to find?
widely available across any type of restaurant, stall

Barley is a popular is popular drink and it said to have a cooling effect, so it is the perfect drink for the hot humid climate. You can have Barley with ice (Barley Ice or Barley Ais), medium warm (Barley Suam) or hot (Barley Panas).

Murtabak

categories
Indian pancake filled with garlic, egg, onion, mutton or chicken
main dish | Indian, Mamak
ingredients:
dough, egg, onion, garlic, meat

What's not good?
when there are pieces of bones in a Murtabak Ayam (Chicken Murtabak)

Where to find?
in Malaysia at Indian Mamak restaurants or night markets (pasar malam)

Murtabak can be a very filling dish and is usually served with curry sauce and sometimes marinated onions.

Murtabak stall
Malay Murtabak stall in Chow Kit, Kuala Lumpur

Murtabak on Wikipedia:

Murtabak or Mutabbaq (Arabic: مطبق) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded". In Malaysia, where it is called "Murtabak", it is sold by Mamak salesmen, and usually includes minced mutton, along with garlic, egg and onion, and is eaten with curry sauce. Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta, it is called "martabak", and has two versions: a sweet one, and a savory one.

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Pasembor

categories
salad with vegetables and prawn fritters topped with a thick spicy-sweet peanut sauce
main dish | Indian, Chinese
ingredients:
fried dough fritters, boiled potatoes, prawn fritters, hard boiled eggs, bean curds, bean sprouts and cucumber, peanuts sauce

Pasembor is a specialty to the island of Penang.

Pasembor on Wikipedia:

Pasembur is a Malaysian Indian salad consisting of shredded cucumber, turnip, potatoes, beancurd, bean sprouts, prawn fritters, spicy fried crab, fried octopus, etc. served with a sweet and spicy nutty sauce. The term Pasembur is peculiar to Northern Peninsular Malaysia. It is especially associated with Penang where the best Pasembur can be had along Gurney Drive. In other parts of Malaysia, the term Rojak Mamak is commonly used.

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Mamak Stalls / Restaurants

categories
Mamak stalls are restaurants in Malaysia run by Muslim Indians.
restaurant type | Indian, Mamak
Where to find?
almost everywhere in the cities

Traditionally Mamak restaurants started out as roadside stalls but due their importance to Malaysian social life, hence the large number of customers, there are big mamak restaurants and even restaurant chains now too. Mamak stalls are true multi-racial melting pots, whether the customers are Malay, Indian, Chinese, tourists or others, this is the place where everybody meets for a snack or a drink with friends, business clients, breakfast or just watching football at night. Many mamak stalls operate 24 hours per day, 7 days per week. You want your Roti Canai and Teh Tarik at 4am in the morning? No problem. Welcome to Malaysia!

Here’s a video clip to a parody of a Black Eye Peas song from a local radio station (I got it from my mamak). A funny clip that gives you a good feel what Mamak means to Malaysians. By the way “Macha” is how the locals call the staff in the restaurant (the other option being Boss”)





more information and pictures about the Mamak stalls

Mamak Stalls / Restaurants on Wikipedia:

The mamak stall has been etched permanently into Malaysian culture, much in part because of its ubiquitous nature. The mamak stall is very much a melting pot of cultures, a symbol of multiracial harmony. People of all races, religions and ages frequent mamak stalls to gossip or catch a late-night football game while enjoying a cup of hot teh tarik. No other eatery has quite as much cultural significance in Malaysia, save for the kopi tiam. The Malaysian Mamak (commonly known as Mamak) are Tamil Muslims of Malaysian nationality, whose forefathers mostly migrated from South India to the Malay Peninsula and various locations in Southeast Asia centuries ago.

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Cantonese Yee Mee

categories
crispy noodles with an egg-based sauce, meat, squid, prawns and veggies
noodle dish, main dish | Chinese
ingredients:
yee mee, meet (chicken or pork), squid, prawns, fishball or fish cake, green vegetable

Where to find?
most Chinese hawker centers and restaurants

The chinese word “mee” means noodles. Yee Mee noodles a fried to to make it crispy and then covered with the egg-based slimy sauce (cantonese style).

Cantonese Yee Mee on Wikipedia:

(Chinese : 廣府炒, 河粉, 鴛鴦) Deep fried thin rice noodles served in a thick white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables such as choy sum. It is one of the common Chinese foods in Malaysia.

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Kopi Tiam

categories
Chinese coffee shops, modern versions sell all kinds of Malaysian dishes
restaurant type | Malay, Indian, Fusion, Chinese

Besides the traditional kopi tiams, there is modern version of the coffee shops with modern, clean interior. Most of these modern kopi tiams run as franchises. Typical dishes include grilled toast, tea, coffee, half-boiled eggs but also full meals such as fried rice or noodles.

Kopi Tiam on Wikipedia:

A kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Malaysia and Singapore in Southeast Asia. The word is a portmanteau of the Malay word for coffee (as borrowed and altered from the Portuguese) and the Hokkien dialect word for shop (店; POJ: tiàm). Menus typically feature simple offerings: a variety of foods based on egg, toast, and kaya, plus coffee, tea, and Milo, a malted chocolate drink which is extremely popular in Southeast Asia, particularly Singapore and Malaysia.

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Malay Tom Yam stalls and restaurants

categories
Malay stalls or restaurants serving thai-style food
restaurant type | Malay
Where to find?
can be found as road side stalls, simple restaurants, at food courts and also in some Indian Mamak restaurants who hire a cooks from Kelantan or southern Thailand to offer more choice to the costumer

Tom Yam stalls and restaurants usually offer a standardized menu.
There is a selection of different types of Nasi Goreng (fried rice): Nasi Goreng Kampung, Nasi Goreng Cina, Nasi Goreng USA, Nasi Goreng Kerabu and others Nasi Pattaya (fried rice wrapped in egg), Nasi Padprik white rice (nasi putih) with meat (chicken, beef, squid, prawn) in different makings: masak merah (tomato sauce), kicap (soy sauce), pedas (chili sauce) and others mixed vegetables (sayur campur), Kailan, Kailan Ikan Masin (kailan vegetable with salty fish) noodles (choice of mee, bihun, kuetiau) in different styles of making: fried (goreng), soup, tom yum soup and others and of course tom yum with the choice of adding chicken (ayam), beef (daging), seafood, or mixed (campur) Some stalls also offer fried fish and other seafood.

Some of these stalls only operate after 5pm, some also or exclusively offer a Nasi Campur buffet for lunch.

Malay Tom Yam stalls and restaurants on Wikipedia:

The tomyam stalls first appeared in Peninsular Malaysia circa late 1970s and early 1980s. Unlike local Malay food, the food is basically Thai based and somewhat similar to the cuisine in the state of Kelantan. The Tom Yam dishes have a mix of typically sweet, hot and sour flavours. Basically the choice of dishes available at Tom Yam stalls are similar. As the dishes are cooked immediately and quickly when the customer wants it, Tom Yam stalls are the Malay equivalent of the fastfood outlets albeit the Thai based cuisine.

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Steam Boat

categories
similar to fondue where raw ingredients are thrown in a soup until they are ready to eat
food style | Chinese

A steam boat dinner can take several hours since there is usually a wide variety of raw food available to be put into the soup like meat, fish, vegetables, eggs, tofu, noodles and so on. This leaves plenty of time to chat until the food is ready to eat and it is time to put in the next round. In Malaysia there are usually 2 types of soups - regular soup and spicy tom yum soup. Some steam boat restaurants have special tables with a pot and stove already integrated.

Steam Boat on Wikipedia:

Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table, usually communally, similar to a fondue. Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup.

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Hainan Cham

categories
hot drink made of combination of coffe, nescafe and tea
beverage | Fusion, Chinese
ingredients:
coffe, nescafe and tea

Where to find?
at Kopi Tiams, Chinese stalls

The perfect accompany to Hainan Cham is toast or bun with kaya and butter.

Vada

categories
spicy southern Indian snack made of potatoes, dal and spices
snack | Indian, Mamak
ingredients:
dal, potato

Where to find?
Mamak stalls and restaurants

Vada on Wikipedia:

Vada (Tamil: வடை, Telugu: వడ, Kannada: ವಡೆ, Malayalam: വട); also known as vadai, wada or vade; pronounced "vah-daa", "vah-dey", or "vah-die"), is a savoury snack from South India, shaped like a doughnut and made from dal, lentil or potato. It is a traditional South Indian food known from antiquity. Vada can vary in size and shape, but are similar to the Western doughnut; however, the Indian vada is spicy rather than sweet.

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Bergedel

categories
mashed potato patties with vegetables (sometimes also meat)
side dish | Malay, Indonesian
ingredients:
mashed potato, egg, spring onion and other vegetables

Where to find?
Malay restaurants with Nasi Campur buffet

Fried Mee Hun

categories
fried thin noodles with vegetables, shrimp and meat
noodle dish, main dish | Chinese
ingredients:
mee hun noodles, vegetables, shrimps, meat

Where to find?
Chinese stalls, Malay Tom Yam stalls, Mamak stalls

Fried Mee Hun is a simple and classical fast food dish in Malaysia and Singapore. It is originally a Chinese dish but it became part of the malay kitchen as well.

Fresh Orange

categories
drink with freshly squeezed oranges, syrup, water and ice
beverage |
ingredients:
oranges, water, syrup

What's good?
using fresh and at least 2 oranges

What's not good?
too sweet, too watery

Carrot Susu

categories
drink with fresh carrots, milk and ice
beverage |
ingredients:
carrots, milk

Maggie Goreng

categories
common low-budget Mamak meal of fried Maggie noodles with vegetables
noodle dish, main dish | Indian, Mamak
ingredients:
maggie noodles, garlic, onions, cabbage, carrots and otheres

Where to find?
at Mamak stalls and restaurants

To make the dish complete it is good add a sunny-side-up egg to the dish - “telur mata”, literally means the eye of the egg. Maggie Goreng comes with half a lime that can be squeezed over the the noodles

Milo

categories
popular beverage in Malaysia with chocolate and malt
beverage |

Milo can be order hot or with ice (Milo Ais).

Milo on Wikipedia:

Milo is a milk beverage with chocolate and malt, produced by Nestlé and originating from Australia. It was developed by Thomas Mayne in 1934. Milo is also manufactured in other countries, including Malaysia (accounting for 90% of worldwide consumption of Milo), Singapore, China, Thailand, Indonesia, Philippines, Vietnam, New Zealand, Hong Kong, India, Japan, South Africa, Jamaica, Trinidad & Tobago, Chile, Colombia, Nigeria, Kenya, Ghana, Papua New Guinea and Syria. The name derives from the famous Greek athlete Milo of Crotona, after his legendary strength.

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Nescafe Tarik

categories
hot drink with nescafe and condensed milk
beverage | Indian, Mamak, Fusion
ingredients:
Nescafe, condensed milk

Where to find?
Mamak stalls and restaurants, Kopi Tiams

Similar to Teh Tarik the Nescafe is mixed with consided milk and then tossed (hence “tarik” - pull) from one cup to the other to mix it up thoroughly.

Roti Bom

categories
a variety of Roti Canai with margarine added to the dough
dessert, snack | Indian, Mamak
ingredients:
dough, margerine

Where to find?
Mamak stalls and restaurants

Compared to Roti Canai the Roti Bom is more compact and fluffy on the inside.

Roti Canai

categories
popular southern Indian dish made of ghee, flour, egg and water
snack | Indian, Mamak
ingredients:
ghee or margerine, wheat flour, egg and water

What's good?
when the Roti is crispy and fluffy

Where to find?
Mamak stalls and restaurants

Roti Canai is a popular dish for breakfast or as a night snack. Most Mamak stalls and restaurants will stop making Roti (and Tosai) between 11am and 5pm.
The making of the Roti (the process of flattening the ball of dough) is very artistic and requires skilled hands and is worth to be observed.
There are many variations of Roti Canai:
Roti Telur (egg), Roti Pisang (banana), Roti Boom, Roti Tissue, Roti Sardin and more.

Roti are served with a dipping sauce: dhal, curry (either chicken or fish curry) or dhal with some sambal mixed in it (dhal sambal)


flattening the dough

Roti Canai on Wikipedia:

The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). Some people add sweetened condensed milk to the mix. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

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Roti Pisang

categories
variety of Roti Canai with Banana inside
dessert, snack | Indian, Mamak
ingredients:
ghee or margerine, wheat flour, egg, water, banana

Roti Pisang is really nice to eat with a bit of condensed milk as dip. Some places even offer Banana Roti with ice cream. Mmmmh….

video of skillful Roti maker preparing Roti Pisang:

Roti Telur

categories
variety of Roti Canai with egg
snack | Indian, Mamak
ingredients:
ghee or margerine, wheat flour, egg, water, egg

Roti Telur (malay: telur = egg) is an excellent breakfast. Some also like to add onions to it as well. Just like regular Rotis it comes with a choice of Curry, Dhal or Dhal Sambal as a dipping sauce.

Chapati

categories
basic flat indian bread made of dough, water and salt
side dish, snack | Indian, Mamak
ingredients:
wheat flour, water

Chapati is a side dish like rice that is eaten along with vegetable or meat dishes. A simple and common way to eat chapati is to have it with dhal (lentil soup).

Chapati on Wikipedia:

Chapati is a side dish like rice that is eaten along with vegetable or meat dishes. A simple and common way to eat chapati is to have it with dhal (lentil soup).Chapati or Chapathi (Kannada: ಚಪಾತಿ, Urdu: چپاتی, Marathi: पोळी Hindi: चपाती, IPA: [tʃəpɑt̪i]; Turkmen: Çapady) is a thin, unleavened flat bread (roti) of South Asia and East Africa. It is also found in Turkmenistan, Uganda, Ghana and parts of West Africa.

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Mamak Rojak

categories
salad with vegetables, egg and prawn fritters topped with a thick spicy-sweet peanut sauce
main dish | Indian, Mamak
ingredients:
fried dough fritters, boiled potatoes, prawn fritters, hard boiled eggs, bean curds, bean sprouts and cucumber, peanuts sauce

Where to find?
Mamak stalls and restaurants, road side stalls

Mamak Rojak is known in the northern part of peninsula Malaysia as Pasembor.

Mamak Rojak on Wikipedia:

In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks. The Pasembor available in Singapore is an assortment of potatoes, eggs, bean curd (tofu), and prawns fried in batter, served with a sweet and spicy chili sauce. In Penang, where it is very famous, it is always called pasembor, but in Kuala Lumpur and Singapore it is called rojak.

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Kuih Ketayap

categories
dessert with sugar and coconut flakes in a green rolled up pancake
dessert | Malay
Where to find?
most commonly found at the road-side stalls selling take-away breakfast snacks

The pancakes is made with the classic ingredients water, sugar, egg and flour. The green colour comes from pandan leaves and food colouring. The filling consists of caramalised palm sugar (Gula Melaka), brown sugar and coconut flesh.

Kuih Ketayap on Wikipedia:

Kuih ketayap is a cylindrical shaped kuih with caramelised grated coconut flesh inside and a green pancake skin wrapping it. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels.

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