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Flavours of Malaysia

Posted on 10.08.2015

From North to South and over to the Borneo islands, each of the 13 states in Malaysia is well-known for their very own local dish. Here’s a list of some of the traditional dishes to try when you visit these states. Otherwise, get some of the recipes from the MAGGI® website and make sure to give it a try. 

Perlis – Nasi Ulam

Herbed rice dish with a mix of dry-toasted shredded coconut or kerisik, daun kadok (wild betel leaf), daun kesum (Vietnamese mint leaf), daun kunyit (turmeric leaf), bunga kantan (torch ginger flower), kaffir lime leaf and mint to name a few. 

Kedah – Kedah Laksa

This popular rice noodle dish from the state of Kedah has a spicy, sour and thick fish based broth.  Unlike the Penang Assam Laksa, Kedah Laksa is not topped with pineapples but is served with sliced boiled eggs.

Kelantan – Nasi Kerabu

The blue-coloured rice dish known as Nasi Kerabu is flavoured with mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables such as bean sprouts, long green beans, shallots and cucumber. In addition to that, salted fish, dried prawns, fish crackers, dry-toasted shredded coconut or kerisik and other savoury garnishing are added on to give this dish more flavour and texture. 

Terengganu – Satar

Wrapped in a coned shaped banana leaf and grilled over a charcoal stove, the Satar is a fish snack made from a mixture of pounded fish, pepper, shallots, ginger, grated coconut, chillies, bay leaves and turmeric leaves. 

Pahang – Ikan Patin Masak Tempoyak

A traditional soupy dish that’s cooked with Ikan Patin or Silver Catfish that’s found in abundance in the Pahang River; tempoyak (fermented durian), tamarind and chillies.

Pulau Pinang – Assam Laksa

This mouth-watering dish from Penang has laksa noodles in a spicy and sour thick broth that’s topped with flaked poached kembung or mackerel fish, finely sliced cucumber, onions, red chillies, pineapple, mint, daun kesum and bunga kantan and a spoon of “hae ko” (a thick and sweet prawn/shrimp paste). 

Perak – Rendang Tok

The Rendang Tok from Perak is considerably drier compared to the other varieties of rendang, contains many spices and has a dark appearance. 

Selangor – Satay

The state of Selangor is well-known for many local dishes – satay has got to be one of it. Cooked on a smoky charcoal grill, this dish of skewered chicken is best served with peanut sauce and ketupat.

Negeri Sembilan –Masak Lemak Cili Api 

Deliciously rich and spicy, this yellow coconut gravy cooked with bird’s eye chillies gets its colour from the addition of fresh turmeric. This dish is usually cooked with chicken or fish and sometimes substituted with beef or prawns. 

Melaka – Ayam Pongteh

“Pongteh” which literally translates to “meat tea” was how the Babas and Nyonyas in Melaka used to have their meat – with tea. This Nyonya dish which originated in Melaka is a meat stew cooked with taucheo (fermented bean paste), potatoes, shitake mushrooms and gula Melaka to give the dish a smoky sweet taste.

Johor – Mee Bandung

The term ‘Bandung’ doesn’t relate to the city in Indonesia. Instead, it means a mixture of many ingredients. This noodle dish with a rich and flavourful gravy consists of yellow noodles that’s garnished with bean sprouts, fried bean curd, fried shallots, spring onions and hard-boiled egg. 

Sabah – Pinasakan

A traditional Kadazan-Dusun dish, Pinasakan is made from braised fish mixed with fresh turmeric, salt and slices of a type of wild Mango called ‘Bambangan’. 

Sarawak – Ayam Pansuh

This rather exotic dish from the Dayak community in Sarawak consist of chicken pieces, ginger torch flower, tapioca leaves and other ingredients that are combined and stuffed into the bamboo and cooked over wood fire. 

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