Malaysian cuisine is made up of cooking traditions and practises native to Malaysia, and it represents the country’s multi-ethnic people. Malaysia’s population is largely split into three primary ethnic groups: Malays, Chinese, and Indians. The indigenous peoples of Sabah and Sarawak in Malaysian Borneo, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole populations, and a substantial number of foreign workers and expatriates make up the remainder.

Malaysia’s culinary style in the modern day is mostly a mash-up of traditions from its Malay, Chinese, Indian, Indonesian, Filipino, and indigenous Bornean and Orang Asli peoples, with light to heavy influences from Thai, Arab, Dutch, Portuguese, and British cuisines, to name a few. As a result of this symphony of flavours, Malaysian cuisine has become extremely complex and diversified. Cooking condiments, herbs, and spices differ.

Here are some of the famous dishes in Malaysian cuisine 

Mee goreng mamak

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This meal is the whole damn world. Noodles in yellow. Either beef or chicken. Shrimp. Soy sauce, vegetables, and eggs A dash of chile for an enticing kick. Unfortunately, you won’t be able to recreate this one at home since it won’t taste the same as it did when you dined at that gritty Malaysian hawker stall.

Apam Balik

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You haven’t properly tasted Malaysian cuisine until you’ve tried this delectable delight.

Apam balik, a pancake-style snack married with the small container of an omelette, is loaded with more than enough sugar, peanuts, and the odd sprinkle of corn — it’s a meal that’s continuously being reinvented.

Kerabu Nasi

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If the blue rice doesn’t pique your interest, the long lines of people queuing to get this popular Kelantanese delicacy might.

Nasi kerabu, from the state of Kelantan in northern peninsular Malaysia, gets its vibrant colour from telang flowers, which are crushed and incorporated into flour.

The aquamarine dish is topped with bean sprouts and fried coconut before being drizzled with spicy budu, a fermented fish sauce. In true Kelantan fashion, you dig into this one with your hands.

Percik Ayam 

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Those familiar with ayam percik will not be surprised by KFC’s popularity in the region (and across Asia) over other fast food brands.

It’s basically grilled chicken covered in a hot chili, garlic, ginger, and coconut milk sauce. With just the proper amount of percik sauce, this Malaysian stall favourite delivers more zing than the Colonel can produce.

Also Read, Thai Cuisine: 12 Most Delicious Dishes you Must Try

Nasi Lemak

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Some people call it nasi lemak. The unofficial national dish of Malaysia. Everyone else describes it as delectable. Nasi lemak is rice that has been cooked in coconut milk. However, it is the sides that are important.

It is served with a variety of accompaniments depending on where you are in Malaysia, including hard-boiled egg, peanuts, veggies, lamb/chicken/or beef curry, seafood, and sambal (chili-based sauce).

Nasi lemak is usually eaten for breakfast, however it is now available at any time of day.

Rendeng 

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Though erroneously referred to as a curry, Malaysian cuisine connoisseurs point out that this lumpy maelstrom of coconut milk and spices is nothing of the sort.

The difference is in how it’s made: it’s patiently cooked (to let the spices penetrate the meat) until the rose liquid totally disappears. Rendang is a popular dish in Malaysia, especially during the festival season.

Kuih 

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Variety, variety, variety is the way to go when it comes to kuih, or Malay-style pastries. Kuih sellers are the most colourful booths of all, small enough to eat in one swallow and sweet enough to give you a mild jitter.

This kaleidoscope of soft, sweet morsels disappears rapidly; by the time daylight begins to wane, just a few pieces remain.

Nasi Kander 

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Nasi kandar is just rice with your choice of toppings, which typically include curry, fish, egg, and okra. Everything is served buffet-style, but you may also order à la carte.

Nasi kandar restaurants are immensely popular across Malaysia, with the majority of them open 24 hours a day and managed by ethnic Indian Muslims.

Laksa 

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Laksa restaurants, a mainstay of Malaysian cuisine, have begun to spread internationally, with locations in Bangkok, Shanghai, and other cities.

There are several varieties. Anyone who appreciates a flavour of the volcano variety will enjoy this hot noodle soup in curry style. Some prefer it with fish, while others prefer it with prawns.

Our favourite is Penang’s asam laksa, a spicy-sour fish soup made with tamarind (“asam” is Malay for tamarind).

Basah Opia (Wet Spring Roll)

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Popia basah, a substantial type of spring roll, appeals to those seeking a familiar crunchy snack without the extra oil.

Popia basah, not to be confused with wet rolls found in some regions of Vietnam, has its own distinct regional flavour. Turnips, fried onions, and bean sprouts replace lettuce in the Malay wet spring roll.

Bubur (porridges)

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Bubur merchants can be easily identified. They’re the one with the massive steel pots and matching ladles.

These coconut milk-based, occasionally sweet soups contain a mix of vegetables and meats, as well as coloured balls of flour and coconut milk. There is no conventional formula for cooking bubur; each location has its own uniqueness.