What’s the biggest hidden allergen in Malaysian dishes?

Shrimp paste (belacan) and seafood-based seasonings. They can be blended into sambal and soup bases even when the dish doesn’t look “seafood.”

Are rice noodles always gluten-free in Malaysia?

Rice noodles are typically gluten-free, but kitchens may mix noodle types or use soy sauces that contain wheat. Confirm the noodle type and sauces, and consider cross-contact in shared woks.

I’m allergic to peanuts. What should I watch for?

Peanut sauces (satay-style), desserts/snacks, and shared preparation areas. In hawker settings, cross-contact is common, so ask about shared oil, woks, and condiment stations.

How does Niblu help with Malaysian menus?

Scan a menu photo or PDF and Niblu flags likely allergen risks, highlights hidden-ingredient patterns (like belacan or kicap), and suggests questions to ask staff before you order.

What’s a safer ordering strategy in hawker centers?

Choose simpler grilled items with plain rice, ask for sauces on the side, and confirm cooking surfaces. If you have severe allergies, prioritize places willing to use a clean pan or separate prep.

Malaysian Cuisine Guide

Malaysian Allergen Guide

Big flavor, fewer surprise ingredients.

What it’s known for:Hawker food, curries, grilled seafood, noodle stir-fries

Common flavor notes:Spicy, tangy, smoky, sweet-savory (umami-forward)

Frequent “hidden” add-ins:Belacan (shrimp paste), kicap (soy sauce), egg garnishes, ghee

Typical safe-leaning picks:Simple grilled dishes with plain rice and sauce on the side

Allergen Overview

How common each allergen is in this cuisine. Always confirm with staff.

Gluten

Often Present

Wheat shows up in breads (roti), pastries, some noodles, and sauces like soy-based kicap.

Dairy

Sometimes Present

Not dominant overall, but ghee, butter, and condensed milk appear in some breads, pastries, and drinks.

Eggs

Sometimes Present

Egg is common in roti dough, stir-fried noodles, and as omelet strips on noodle soups.

Fish

Often Present

Fish-based seasonings and anchovy-like components can appear in sambals, broths, and marinades, plus direct fish dishes.

Shellfish

Often Present

Belacan (shrimp paste), prawns, and cockles are common in noodle dishes, sambal, and soups.

Soy

Often Present

Kicap (soy sauce) is everywhere: stir-fries, marinades, dipping sauces, and sweet soy glazes.

Sesame

Sometimes Present

Sesame is less central but may appear as oil, garnish, or in certain sauces.

Tree Nuts

Sometimes Present

Not constant, but some regional pastes and desserts may use cashew or candlenut-like thickeners.

Peanuts

Sometimes Present

Peanuts are iconic in satay-style sauces and snacks; cross-contact can happen in hawker stalls.

Hidden Ingredients to Watch

Unexpected allergen sources that may not be obvious on menus.

Belacan / udang kering (shrimp paste or dried shrimp)

Contains shellfish and is often blended into sambal or soup bases without being listed.

Found in: Laksa paste, sambal, stir-fries, some broths

Kicap / kicap manis (soy sauce / sweet soy sauce)

Contains soy and sometimes wheat; shows up as a glaze or seasoning.

Found in: Char kway teow, marinades for grilled dishes, dipping sauces

Ghee / minyak sapi (clarified butter)

Dairy fat used in roti and some curries; not always called “butter.”

Found in: Roti canai, curry shops, some pan-fried breads

Egg as “optional” topping

Egg can be added automatically (omelet strips, fried egg) even if not mentioned in the dish name.

Found in: Noodle dishes, laksa, roti served with egg

Shared woks / shared frying oil

Cross-contact risk is high in hawker settings, especially for peanuts and shellfish.

Found in: Stir-fries, deep-fried snacks like karipap, busy stalls

Seafood-forward stock

Broths may use shrimp or fish stock even when chicken appears in toppings.

Found in: Laksa varieties, noodle soups, curry mee-style broths

Featured Dishes

Roti canai

A flaky, pan-fried flatbread with layered dough, usually served with curry or dhal.

SoyEggsDairyGluten

Karipap

Karipap (curry puff)

A hand-sized pastry pocket filled with spiced curry, commonly chicken and potato, then fried or baked.

EggsFishDairyGluten

Kari ayam

Kari ayam (chicken curry)

A Malaysian-style chicken curry simmered with aromatics and spices, often finished with coconut milk and served with rice.

SoyDairyGlutenTree Nuts

Sarawak laksa

A fragrant noodle soup from Sarawak with a complex spice paste, typically served with vermicelli, shredded chicken, prawns, and omelet strips.

SoyEggsFishGlutenShellfishTree Nuts

Char kway teow

A smoky wok-fried noodle dish with flat rice noodles, often cooked with egg, shellfish, and soy-based sauces.

SoyEggsFishGlutenSesameShellfish

Ikan bakar

Ikan bakar (grilled fish)

Charcoal-grilled fish coated with a spiced marinade and often served with sambal and rice.

SoyFishGlutenShellfish

What to Ask the Staff

Copy these questions to show restaurant staff. Available in English and .

English

Does this dish contain wheat flour or any kind of noodles made with wheat?
Is soy sauce (kicap) used, and is it regular soy sauce that may contain wheat?
Is there any shrimp paste (belacan) or dried shrimp in the sauce or broth?
Are prawns, cockles, or other shellfish used in the dish or the stock?
Is egg included in the recipe or added as a topping (omelet strips, fried egg)?
Is ghee/butter/condensed milk used anywhere in the cooking or dough?
Can you prepare it without peanuts or peanut-based sauce, and avoid cross-contact?
Is sesame oil or sesame seeds used in the stir-fry or garnish?
Are nuts (cashew/candlenut) used in any curry paste or sauce base?
Is the wok/grill/fryer shared with shellfish or peanut dishes?

Adakah hidangan ini mengandungi tepung gandum atau mi yang dibuat daripada gandum?
Adakah kicap (sos soya) digunakan, dan adakah ia jenis biasa yang mungkin mengandungi gandum?
Adakah terdapat belacan atau udang kering dalam sos atau kuah?
Adakah udang, kerang, atau makanan laut berkulit digunakan dalam hidangan atau stok?
Adakah telur digunakan dalam resipi atau ditambah sebagai topping (hirisan omelet, telur mata)?
Adakah ghee/mentega/susu pekat digunakan semasa memasak atau dalam doh?
Boleh tak sediakan tanpa kacang tanah atau sos berasaskan kacang, dan elakkan pencemaran silang?
Adakah minyak bijan atau biji bijan digunakan dalam tumisan atau hiasan?
Adakah kekacang (gajus/buah keras) digunakan dalam pes kari atau asas sos?
Adakah kuali/pemanggang/penggoreng dikongsi dengan hidangan udang atau kacang?

Menu Glossary

Common menu words to help identify ingredients and allergens.

tepung gandum= wheat flour

Key gluten source in roti, pastries, and batters

mi gandum= wheat noodles

Gluten risk in noodle dishes and soups

kicap= soy sauce

Contains soy; some versions may include wheat

kicap manis= sweet soy sauce

Soy (and sometimes wheat) in marinades and glazes

belacan= fermented shrimp paste

Shellfish allergen often hidden in sambal and soup bases

udang= shrimp

Shellfish allergen common in laksa and stir-fries

kerang= cockles/clams

Shellfish allergen often found in char kway teow

telur= egg

Common in doughs and as toppings (omelet strips, fried egg)

susu= milk

Dairy; may appear as condensed milk in drinks and some snacks

susu pekat= condensed milk

Dairy often used in beverages and sweet preparations

mentega= butter

Dairy fat sometimes used in pastries and breads

minyak sapi= ghee (clarified butter)

Dairy fat commonly used for roti and some curries

minyak bijan= sesame oil

Sesame allergen; may be used in stir-fries

kacang tanah= peanuts

Peanut allergen common in sauces and snacks; cross-contact risk

kacang gajus= cashew nuts

Tree nut allergen; sometimes used in sauces or pastes

Frequently Asked Questions

Often yes, but not always. Ghee (minyak sapi), butter, and condensed milk can appear in breads, pastries, and drinks. Always ask what fat is used and whether any milk products are added.

Related Guides

Explore similar cuisines and dietary guides for more allergen insights.

Similar Cuisines

Indonesian Allergen Guide Thai Allergen Guide

Dietary Guides

Gluten-free diet guide Dairy-free diet guide Egg-free diet guide

Eating Malaysian food with intolerances?

Scan any menu and get instant allergen analysis with Niblu's AI-powered menu scanner.

Important Disclaimer

Niblu provides informational guidance, not medical advice. Ingredient lists and kitchen practices vary, and cross-contact can occur, especially in busy hawker settings. Always confirm with restaurant staff before ordering. Top dishes sourced from TasteAtlas. ([TasteAtlas][1])