Satay: an Indonesian and Malaysian dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts.
Nasi Lemak: Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish. It consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. Nasi Lemak actually translates into “Fatty/Oily Rice” but its meaning relates along the lines of “creamy rice”.
Laksa: Laksa is a spicy Malaysian soup that you can find all over South East Asia made with coconut milk, rice noodles and either fish or meat. The name translates as ‘10,000’ or ‘many’ – depending on who you listen to – on account of the high number of ingredients. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur).
Bak Kut Teh: Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from the Hokkien dialect as “meat bone tea”, and at its simplest, consists of pork ribs simmered in a broth of herbs and spices for hours.
Char kway teow: a dish of stir-fried rice noodles with meat, seafood , eggs, and vegetables. Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means ‘stir-fried’ and kway teow refers to flat rice noodles.

Famous Sweets

Ais Kacang: literally meaning “bean ice”, also commonly known as ABC is a Malaysian dessert which is common in Malaysia, Singapore. Traditionally, it was only made with shaved ice and red beans, though throughout the years the dessert has evolved and modern recipes use various ingredients.
Cendol: Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, and Myanmar.
Bubur Cha Cha: Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Bubur Pulut Hitam: Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added.
Tang Yuan: is a dessert mainly made of glutinous rice flour which is popular among Malay Malaysians. The green pandan-colored ball is sprinkled with dry coconut shavings and filled with semi-liquefied sweet gula Melaka (lit. ‘Malacca sugar’), a type of molasses made from palm nectar.
Apam Balik: Apam balik also known as Martabak Manis, terang bulan, peanut pancake or mànjiānguǒ, is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and Singapore.
Roti Tisu: Roti tissue, roti tisu, or tisu prata is a sweet flatbread often sold at Mamak stalls in Malaysia and Singapore. It is also known as “roti helikopter”. Roti tisu is a thinner and crispier version of the traditional roti canai/prata, as thin as a piece of 40–50 cm round-shaped tissue.
Pisang Goreng (Banana fritter): which means fried bananas.
Muah Chee: Boiled muah chee or mochi is a large version of a glutinous rice ball (tang yuan). It’s made from glutinous rice flour and water then rolled into balls. They are cooked in a caramelized sugar water until they puff up. You can enjoy them as-is or roll onto a variety of sweetened powder.
Kuih Keria: This kuih keria made with sweet potatoes (or known as keledek in Malay or ubi jalar in Bahasa).
Kuih Bahulu: Bahulu or baulu is a traditional Malay pastry. It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being bahulu cermai and the more elusive bahulu gulung and bahulu lapis.
Kuih Lapis: Kueh lapis is a traditional cake built up of nine layers of rice pudding. It has a wobbly and soft texture with a distinctive coconut milk.
Kaya Toast: Kaya toast is a dish consisting of two slices of toast with butter and kaya, commonly served alongside coffee and soft-boiled eggs. In Singapore, the dish is commonly consumed for breakfast.

Famous Drinks

Teh tarik: Teh tarik is a drink made by cooling a brew of hot tea and milk through the process of pouring and “pulling” it between two cups or mugs to create a rich, frothy drink. The drink’s name means “pulled tea” in Malay, a reference to how it is made.
Kopi: Kopi, also known as Nanyang coffee, is a traditional coffee beverage found in several Maritime Southeast Asian nations. Often brewed to be highly caffeinated in strength, it is commonly served with sugar and/or milk-based condiments. This drink originated from the British Malaya era, with Hainanese cultural roots.
Syrup Limau: a bright red syrup, which is mixed with sugar and water.
Bandung: Bandung, sirap bandung, air bandung, iced bandung or rose syrup drink.

Malaysia food trivia

“Sedap” means “It’s delicious”
Nasi kandar: It is a meal of steamed rice which can be plain or mildly seasoned, and served with a variety of curries and side dishes. The name nasi kandar came about from a time when nasi (rice) hawkers or vendors would balance a “kandar” pole on their shoulder with two huge containers of rice meals.
Sudah Makan?: Many Malaysians would greet a friend by asking this friendly question. This phrase means “Have you eaten (yet)? Many Malaysians would greet a friend by asking this friendly question.

Other famous foods

Nasi Goreng: Malaysian Fried Rice is also known as Nasi Goreng, delicious with egg, chicken breasts, prawns and sambal sauce.
Mee Goreng: Mee Goreng is an easy fried noodle dish. This recipe explores fried noodles from Malaysia and the Malay cuisine. It is often sold in school canteens or at roadside stalls.
Kangkung Belacan: Kangkung belacan is a Malaysian and Indonensian dish of stir-fried water spinach with shrimp paste and one of our favorite leafy green dishes.
Chicken Rice (Hainanese chicken rice):
Roti Canai: Roti means bread in Sanskrit, and most other Indian languages. Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin.
Banana Leaf Curry
Otak Otak: is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.
Pie Tee: Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties.
Udang Lemak Nenas: Udang Masak Lemak Nenas is a light curry of prawns and pineapple in coconut milk.

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Other famous foods