Malaysian Dishes

Kuih Akok

A traditional Kelantanese egg custard kuih made from eggs, coconut milk, palm sugar, and a pinch of flour, baked in small brass molds. Known for its caramelized top, creamy interior, and rich coconut-palm sugar flavor.

Kuih Bahulu

A traditional Malay egg sponge cake baked in decorative molds, traditionally prepared for Hari Raya Puasa and Chinese New Year celebrations. Made with just eggs, sugar, and flour, these golden, airy cakes have a delicate texture.

Kuih Dadar

Green pandan-flavored crepes rolled around a filling of sweet grated coconut cooked with palm sugar (gula melaka). The bright green exterior and caramel-sweet coconut filling make this a visually striking and delicious traditional kuih.

Kuih Keria

Malaysian doughnuts made from steamed and mashed sweet potatoes combined with flour, shaped into rings, and deep-fried. Coated in a white sugar or palm sugar (gula melaka) glaze for a sweet, dense, and slightly chewy treat.

Kuih Lapis

A colorful layered steamed cake made by individually steaming alternating layers of colored rice flour and coconut milk batter. Known for its soft, chewy texture and distinctive peel-apart layers in vibrant colors.

Laksam

A traditional east coast Malaysian dish of rolled rice noodles served in a creamy coconut fish broth. The noodles are made from steamed rice flour batter rolled and sliced into pieces, served with a rich fish paste and coconut milk gravy.

Loh Bak

Deep-fried rolls of pork and other fillings wrapped in bean curd skin, seasoned with five-spice powder. Originally from the Hokkien and Teochew communities, these crispy rolls are a popular Penang street food served with chili sauce.

Lontong

Compressed rice cakes served in a coconut milk-based vegetable gravy, often with additions like tofu, tempeh, hard-boiled egg, and sambal. Popular for breakfast and during Hari Raya celebrations across Malaysia.

Masak Lemak

Masak Lemak Cili Api

A vibrant yellow Malaysian curry from Negeri Sembilan made with turmeric-infused coconut milk and fiery bird's eye chilies. Can be prepared with chicken, fish, beef, or seafood, resulting in a creamy, spicy, and deeply aromatic dish.

Mee Goreng Mamak

Mi Goreng Mamak

A spicy-savory stir-fried noodle dish introduced by the Indian-Muslim (mamak) community. Yellow wheat noodles are fried with fish cakes, prawns, eggs, potatoes, tomato sauce, curry spice, and sweet soy sauce, served with lime and crispy shallots.

Mee Kolok

A popular Sarawakian dry noodle dish of springy wheat noodles tossed in a savory mixture of pork (or chicken for halal versions), shallot oil, and light seasoning. Known for its transparent sauce and topped with fried onions and char siu.

Mee Rebus

Mi Rebus

Yellow wheat noodles served in a thick, sweet potato-based gravy seasoned with lemongrass, ginger, and curry spices. Topped with boiled egg, fried tofu, bean sprouts, and crispy shallots, with a squeeze of lime.

Mee Siam

Mi Siam

A tangy, sweet, and spicy rice vermicelli dish served either dry or in a tamarind-based gravy. Topped with hard-boiled egg, fried tofu, bean sprouts, and chives. Despite the name, it is a Malay-origin dish, not Thai.

Murtabak

A thick, pan-fried stuffed flatbread filled with spiced minced meat (beef or chicken), egg, onions, and spices. Crisp on the outside, dense and savory within. Commonly served with pickled onions and curry or dhal sauce at mamak stalls.

Nasi Biryani

Nasi Briyani

Fragrant spiced rice dish of Indian origin, widely adapted in Malaysia. The Johor version (nasi briyani gam) cooks meat directly with the rice for deeper flavor. Typically served with meat curry, raita, and achar pickles.

Nasi Campur

A customizable mixed rice meal where diners choose from a buffet-style array of side dishes including meats, vegetables, curries, and condiments to pair with steamed rice. A staple of everyday Malaysian eating.

Nasi Dagang

A traditional east coast breakfast dish of rice steamed in coconut milk, served with rich fish curry, pickled vegetables, hard-boiled eggs, toasted coconut, and sambal. In Terengganu it uses red rice; in Kelantan, a white rice blend.

Nasi Goreng

Malaysian-style fried rice stir-fried with sambal, fried anchovies, and various proteins. The kampung (village) version uses simple ingredients like anchovies, egg, and kangkung (water spinach), creating a rustic, intensely savory dish.

Nasi Goreng USA

A Malaysian fried rice named after the initials of its three main proteins: Udang (shrimp), Sotong (squid), and Ayam (chicken). A popular hawker dish stir-fried with sambal, garlic, soy sauce, and often topped with a fried egg.

Nasi Kandar

A Penang-born Tamil Muslim dish of steamed rice served with an assortment of curries, side dishes, and gravies ladled over the top. Diners choose from proteins like fried chicken, fish curry, and squid, along with vegetables like okra and eggplant.

Nasi Kerabu

A colorful Kelantanese rice dish featuring blue-tinted rice colored with butterfly pea flowers, served with shredded herbs, vegetables, and accompaniments like fried fish, salted egg, sambal, fermented fish paste (budu), and fish crackers.

Nasi Lemak

Malaysia's national dish of fragrant rice cooked in coconut milk and pandan leaves, traditionally served with sambal, fried anchovies, roasted peanuts, boiled egg, and cucumber slices. Originally a farmer's breakfast, it's now enjoyed any time of day.

Nasi Tomato

A classic Malaysian rice dish with vibrant red coloring, cooked with tomato puree, ghee, and aromatic spices. Typically served alongside ayam masak merah (red-cooked chicken) and achar (pickled vegetables).

Nasi Tumpang

A traditional Kelantanese layered rice dish served in a cone-shaped banana leaf wrapping. Features layers of steamed rice, meat floss, coconut milk curry, and egg omelet, stacked to create a visually striking and flavorful package.