The Top 10 Best Malaysian Foods

Banana Leaf

#10 Banana Leaf

Consuming of the banana leaf originated in the Chettinad region of the Tamil Nadu State located in South India. Not to mention, if you simply adore rice, you will absolutely fall in love with the flavor of the banana leaf rice. The traditional banana leaf dish typically includes white rice served with an assortment of curried meat, fish, vegetables, pickles, and papadum upon a large banana leaf. Do not be afraid of this extremely messy dish as it is meant to be eaten with the hand as the banana leaf only offers selective support.

Nasi Dagang

#9 Nasi Dagang

A Malaysian lunch spread is never complete without the addition of Nasi Dagang. This amazingly tasty dish consists of coconut milk steamed rice, fish curry, fried coconut shavings, hard boiled eggs, vegetable pickles, and solok lada. However, in several states located off of the East Coast of Peninsular Malaysia this dish is commonly served for breakfast. The most famous Terengganu Nasi Dagang comes from Kampung Ladang, a region within the Kuala Terengganu district. The natives here claim its Nasi Dagang is truly the best.

Bakuteh

#8 Bakuteh

When translated, Bakutech literally means 'meat bone tea' and if described simply the dish consists of fatty pork ribs simmered for long lengths of time in a both of spices and herbs. The dish may be spiced with cinnamon, star anise, cloves, garlic, fennel seeds, and dog gaui. Additional ingredients of the Bakuteh dish may include several mushroom varieties, offal, tofu puffs, and choy sum.

Hokkien Mee

#7 Hokkien Mee

Hokkien mee is a traditional chinese style dish consisting of thick fried yellow noodles braised in a dark soy sauce with squid, pork, fishcake, and cabbage. Its garnish is typically crispy fried pork lard. Some even regard the pork lard as the dishes most tasty ingredient. It is custom to eat this Hokkien Mee before a big night out on the town. When visiting Malaysia you must try a plate of Hokkien Mee.

Sang Har Noodles

#6 Sang Har Noodles

Sang Har Kwey Teow is generally served Cantonese style with flat noodles and fresh river prawns cooked in a thick eggy broth. The taste of the Sang Har noodles is incomparable when the orange roe from the prawn head infuses with the eggy liquid noodle sauce. It is almost as if the prawn meat and flat noodles were perfectly made for each other.

Satay

#5 Satay

The style in which Satay is served will remind you of an American skewer. The Satay meat is placed on sticks cooked over a barbeque which may seem basic but is actually highly effective. The main ingredient in Satay that provides its signature yellow color is turmeric. Satay is best served with a spicy peanut dipping sauce or gravy, along with onion slivers, ketupat, and cucumbers.

Nasi Kandar

#4 Nasi Kandar

Rice lovers mouths will water over Nasi Kandar. This popular Northern Malaysian cuisine originated in Penang and is a meal of plain or mildly flavored steamed rice that pairs well with several curries and side dishes. Gizzards, cubed beef, fried chicken, fish roe, curried mutton, fried squid, and/or fried prawns all go extremely well with Nasi Kandar. It is extremely common for people to eat this sauce soaked rice with their bare fingers as it is part of the traditional appeal of Nasi Kandar.

Charsiew Rice

#3 Charsiew Rice

When translated, Charsiew literally means 'burn with a fork' and is a dish consisting of large pieces of fatty boneless pork seasoned and skewered on long forks roasted upon an open flame. The meat is typically cut from pork shoulder and is seasoned with a large mixture of dark soy sauce, honey, hoisin sauce, fermented tofu, and a 5 spice powder. As the sugary mixture melts the delicious seasoning turns the meat's exterior layer dark red closely resembling American barbeque. At times the honey is replaced with sugar to give the meat a shiny caramelized glaze. This dish is honestly to die for.

Tanjung Tualang Fresh River Prawns

#2 Tanjung Tualang Fresh River Prawns

Originating in the region of Tanjung Tulang in Perak, this delicious feast of fresh river prawns is legendary. You will not find fresher prawns anywhere else as they are literally pulled from outside swimming tanks and are made to order. The ice bath that they are dropped into prior to cooking retains the prawns springy texture and extraordinary flavour within its meat. Try the butter river prawns, it is guaranteed that you have never tasted anything better.

Nasi Lemak

#1 Nasi Lemak

Nasi Lemak means 'rice in cream' when translated and is derived from an ancient cooking process of soaking plain white rice in a coconut cream. Then once the rice has soaked for a pleasing amount of time it is steamed to release its delectable aroma of coconut perfume and finished off with a banana leaf. Although Nasi Lemak is traditionally a side dish it can be eaten alone or with knotted with ginger, lemongrass stalk, and/or pandan leaf for added flavour. In Malaysia the dish is commonly consumed with hot sauce, dried anchovy slices, hardboiled egg, sambal cuttlefish, cockle, beef rendang, fried chicken, kangkong, hard boiled egg, cucumber slices, pickled vegetables, and/or roasted peanuts. While Nasi Lemak may be extremely unhealthy it is outrageously delicious.