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This is alist of dishes found inMalaysian cuisine.
| Name | Image | Origin/Popularity | Type | Description |
|---|---|---|---|---|
| Ambuyat |  | Sarawak,Sabah andLabuan (Popular in Brunei) | Traditional food | Replacement of rice. A staple food of the indigenous people ofSabah andSarawak includingLundayeh/Lun Bawang. |
| Bee Hoon | _20240916_152205.jpg) | Nationwide | Rice noodles | A thin form of rice noodles (rice vermicelli). |
| Pulut |  | Nationwide | Rice dumpling or rice cake | It is made from sticky rice. |
| Ketupat |  | Nationwide | Rice dumpling or rice cake | It is made from rice packed inside a diamond-shaped container of woven palm leaf pouch. |
| Kway teow |  | Nationwide | Rice noodles | A type of noodle made from rice with sprawl-shaped. |
| Lemang |  | Malay, Minangkabau and Orang Asli | Rice dish | A traditional Malay food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. |
| Mi |  | Nationwide | Noodles | Food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. |
| Nasi putih |  | Nationwide | Steamed rice | Steamed rice as a staple food. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Ayam bakar |  | Nationwide | Grilled chicken | Charcoal-grilled spiced chicken. |
| Ayam goreng |  | Nationwide | Fried chicken | Spiced chicken fried in coconut oil. |
| Ayam kecap |  | Southern Peninsular | Chicken | Chicken simmered or braised insweet soy sauce. |
| Ayam percik |  | East Coast Peninsular | Grilled chicken | Grilled chicken with a spicy, curry-like sauce. |
| Ayam tandori |  | Nationwide | Roasted chicken | Roasted chicken marinated in yoghurt and spices in a tandoor. |
| Asam pedas fish | — | Malacca | Dish | — |
| Bean Sprouts Chicken |  | Ipoh, Perak | Dish | Served with lightsoya sauce flavoured with oil. |
| Chai tow kway |  | Nationwide | Commondish (Dim sum) | A variety of dim sum. |
| Chilli crab | Peninsular Malaysia | Seafood dish | Derived fromChinese cuisine. | |
| Curry | — | Nationwide | Dish | Derived fromIndian cuisine. |
| Fish ball |  | Nationwide | Common food | Small balls that were made from fish. |
| Gulai |  | Nationwide | Curry | Meat cooked in a thick, rich and spicy curry sauce. |
| Ikan Bakar |  | Nationwide (Popular inPeninsular Malaysia) | Seafood dishes | Usually eaten withsambal orshrimp paste. |
| Ikan goreng |  | Nationwide | Fried fish | Spiced fish/seafood deep-fried in coconut oil |
| Kari ayam |  | Nationwide | Curry dish | A type of curry dish cooked using chicken and spices. |
| Kari kambing |  | Peninsular Malaysia | Curry dish | A type of curry dish cooked using lamb or mutton. |
| Kari kepala ikan |  | West Coast Peninsular | Curry dish | A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. |
| Begedil |  | Southern Peninsular | Fried dish | Derived from Javanese cuisine of Indonesia. Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes. |
| Rendang |  | Nationwide | Meat dish | Chunks of beef stewed in coconut milk and spicy thick curry gravy. |
| Telur pindang |  | Southern Peninsular | Egg dish | Hardboiledeggs boiled in water mixed withsalt,shallot skins,teak leaf and other spices. |
| Tempoyak ikan patin |  | Northern and East Coast of Peninsular | Fish curry | Catfish served in sweet and spicy fermented durian curry. |
| Otak-otak |  | Nationwide; Popular in Muar, Johor | Cake type made from fish meat and spices | Traditionally served steamed, wrapped inside abanana leaf or grilled in coconut leaves. |
| Oyster omelette |  | Asia | Seafood dish | The dish consists of anomelette with a filling primarily composed of smalloysters. |
| Sata |  | Terengganu | Traditionaldish | Consisting of spiced fish meat wrapped in banana leaves and cooked on a grill. |
| Satay |  | Nationwide | Dish | Can be found throughout all thestates of Malaysia in restaurants and on the street. |
| Satay celup | Malacca, Penang | Dish | Popular inMalacca andPenang. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Sop ekor | Peninsular | Meat soup | ||
| Sup Kambing |  | Nationwide | Soup | Can be found all over Malaysia. |
| Sayur Lodeh |  | Selangor and Johor | Soup | Vegetable soup prepared in coconut milk |
| Yong tau foo |  | Nationwide | Soup | A type ofChinese soup dish. |
| Ayam pansuh | Sarawak | Soup | A chicken soup cooked in bamboo along with seasonings. A dish popular inSarawak, Malaysia. | |
| Bak kut teh |  | Klang, Selangor | Soup | A soup that consists of meatypork ribs in a complex broth of herbs and spices, boiled together with pork bones for hours. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Apam |  | Nationwide | Pancake | A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. |
| Chapathi |  | Peninsular | Flatbread | A thin, unleavened flat bread originated from India, brought by the immigrants to the country early in the 19th century. Usually served with beef or muttoncurry. |
| Dosai |  | Peninsular | FermentedCrepe orPancake | Derived fromTamilIndian cuisine. |
| Kaya toast |  | Nationwide | Toast | Kaya toast is prepared with kaya (coconut jam). |
| Murtabak |  | Nationwide | Pancake | Derived from Middle East and also fromIndian cuisine. |
| Naan |  | Nationwide | Flatbread | A leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as chutney and curries. |
| Ramly Burger |  | Nationwide | Hamburger | Can be found all over Malaysia but mainly in Selangor and Kuala Lumpur |
| Roti canai |  | Nationwide | Flatbread | Derived fromIndian cuisine. |
| Roti Jala | Nationwide | Pancakes | Served with curry.One of the famous food in Malaysia. | |
| Roti John |  | Nationwide | Sandwich | A popular Malay sandwich in Malaysia and Singapore. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Acar |  | Nationwide | Condiment andSalad | A type of aPickling that can be found in Indonesia, Malaysia, and Singapore. |
| Kinilaw |  | Sabah | Salad | A cooking process that relies on vinegar to denature the ingredients, similar toceviche. Usually used to prepare raw seafood. It can also be used to prepare lightly cooked meat or vegetables. |
| Pasembur |  | Penang | Salad | A type of Indian salad. |
| Popiah |  | Nationwide | Spring roll | Can be found on street vendors around Malaysia. |
| Rojak |  | Peninsular | Salad | A traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. |
| Ulam (salad) |  | Nationwide | Salad | Can be eaten simply as it is, or withcucumber,cabbage andeggplant. |
| Urap | Southern Peninsular | Salad dish | A salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. | |
| Yusheng/Yee Sang |  | Nationwide | Salad | Consumed duringChinese New Year. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Pan mee |  | Nationwide | Noodle dish | Derived fromHakka cuisine. |
| Char kway teow | _of_Arif_Char_Kuey_Teow_at_Kampung_Pelet%2c_SPT_20240915_222315.jpg) | Nationwide | Noodle dish | A popular noodle dish in Malaysia and Singapore that is made from flat rice noodles. |
| Curry Mee |  | Malaysia | Noodle dish | Usually made up of thin yellow eggnoodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup,chilli/sambal,coconut milk, and a choice of driedtofu,prawns,cuttlefish, chicken,egg andmint leaves. |
| Duck soup noodles | — | Penang, Malaysia | Noodle soup | Consists of ingredients such asduck meat in hot soup with mixedherbs and slim white noodles known asmee-sua. |
| Hokkien mee |  | Nationwide | Fried noodles | Served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from theFujian in southeastern China. |
| Laksa |  | Penang, Perlis,Kedah,(Ipoh andKuala Kangsar in Perak),Johor, Sarawak andKelantan | Noodle soup | The famous one is thePenang laksa. |
| Laksa Sarawak [ms] |  | Sarawak | Noodle soup | A very popular dish inSarawak, Malaysia. |
| Lor mee |  | Nationwide (Popular in Singapore) | Noodle dish | One ofChinese-inspirednoodle dish. |
| Maggi goreng |  | Malaysia | Instant noodles | A type of instant noodles that are popular in Malaysia. |
| Mee Bandung Muar |  | Muar, Johor | Noodle dish | Traditional noodle cuisine fromMuar. |
| Mee goreng |  | Nationwide | Noodle dish | Derived fromChinese cuisine. |
| Mee hailam | — | — | — | — |
| Mee Kolok | Kuching, Sarawak | Noodle dish | A type of noodles popular in Kuching, Sarawak. | |
| Mee pok |  | Nationwide | Noodle dish | A type ofChinese noodle. |
| Mee rebus |  | Malaysia (Popular in Singapore) | Boiled noodle dish | A popular noodle dish in Malaysia and Singapore. |
| Mee siam | Peninsular Malaysia (Popular in Singapore) | Siamese noodle | A type of dish of thin rice noodles. | |
| Mee sup | — | — | — | — |
| Mihun sup | — | — | — | — |
| Soto |  | Nationwide | Traditional noodle soup dish | One of the popular noodle dish both in Indonesia and Malaysia. |
| Wonton noodles |  | Nationwide | Noodle dish | Derived fromCantonese cuisine. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Banana Leaf Rice |  | Peninsular Malaysia | Rice dish | Derived fromIndian cuisine. |
| Briyani | Peninsular Malaysia | Rice dish | Derived fromIndian cuisine, also there is a famous local version in Batu Pahat, Johor. | |
| Bubur Ashura |  | Peninsular Malaysia | Porridge | Type of porridge made from grains. |
| Bubur ayam |  | Nationwide | Porridge | Rice porridge |
| Bubur Pedas [id] |  | Sarawak | Porridge | Type of porridge made from finely ground sauteed rice and grated coconut. It is popular during Ramadan. |
| Claypot chicken rice [es;fr;nl;th] |  | Nationwide | Rice dish | Usually served withChinese sausage. |
| Hainanese Chicken Rice |  | Nationwide | Rice dish | Derived by Hainanese immigrants. |
| Nasi Ambeng | Selangor,Johor | Rice dish | A popular west coast Malaysian Javanese dish, eaten during special occasions. | |
| Economy rice | Nationwide | Rice dish | A rice dish is eaten with a sort of protein and vegetables. | |
| Nasi Dagang |  | Kelantan,Terengganu | Rice dish | A type of dish consisting of rice steamed incoconut milk, fishcurry and extra ingredients such as fried shavedcoconut,hard-boiled eggs and vegetablepickles. |
| Nasi daging |  | Kedah | Rice dish | |
| Nasi Goreng |  | Nationwide | Rice dish | A type of dish popular in Indonesia and Malaysia. |
| Nasi goreng pattaya |  | Peninsular Malaysia | Rice dish | A Malaysian dish made by covering or wrappingchickenfried rice, infried egg. It is often served with chili sauce and cucumber. The name comes fromPattaya, Thailand. |
| Nasi Hujan Panas | East Coast Peninsular | Rice dish | A rainbow rice dish is eaten with a sort of protein and vegetables. | |
| Nasi Itik | Nationwide | Rice dish | Made of either braised or roasted duck and plain white rice. | |
| Nasi Kandar |  | Penang | Rice dish | A popular northern Malaysian dish, which originates fromPenang. |
| Nasi kebuli | Pahang | Rice dish | Steamed rice dish cooked in goat broth,milk, and ghee. Usually served duringMawlid. | |
| Nasi kerabu |  | Kelantan,Terengganu | Rice dish | A type ofNasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. |
| Nasi Kuning | Nationwide | Rice dish | A popular Malaysian dish usually served during special occasions. | |
| Nasi Lemak |  | Nationwide | Rice dish | A fragrant rice dish cooked incoconut milk and "pandan" leaf commonly found in Malaysia, where it is considered thenational dish of Malaysia.[1] |
| Nasi minyak | Terengganu | Rice dish | A popular east coast Malaysian dish usually served during weddings. | |
| Nasi paprik | — | — | Rice dish | — |
| Nasi Tomato | West Coast Peninsular | Rice dish | A popular west coast Malaysian dish, usually eaten withAyam Masak Merah. | |
| Nasi Tumpang | Kelantan | Rice dish | A popular east coast Malaysian dish, which originates fromKelantan. | |
| Nasi ulam |  | Kelantan | Rice dish | A steamed rice dish mixed with various herbs, vegetables, and spices and accompanied by various side dishes |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Keropok (Crackers) |  | Nationwide, particularly coastal towns such asMalacca, Pulau Pangkor and Lumut | Snack | A popular snack in Malaysia, particularly served at homes of many during festive celebration. It can be found in many groceries stores and supermarkets, examples of popular household brands in Malaysia are Rota Prawn Crackers and myReal Pulau Pangkor Prawn Crackers.[2] One of the most popular type of prawn cracker in Malaysia are the Keropok Udang Geragau Melaka. |
| Kerepek [ms] (Crackers) | Nationwide, particularly coastal towns such asSelangor andJohor | Snack | A popular snack in Malaysia, particularly served at homes of many during festive celebration. Vegan version ofKeropok | |
| Jemput-jemput (Cokodok,Cucur) |  | Malaysia | Fritter typesnack | A traditional Malaysianfritter snack that is made from flour and can be choose either from banana,anchovies,prawns, onion or maize for flavours) or also can be made with only using flour. |
| Curry puff |  | Nationwide | Snack | A type of snack or kuih. Usually filled with chicken and potato with a dried curry inside. |
| Amplang | Sabah | Snack | Fish cracker snack, made from mackerel. | |
| Rempeyek | Selangor and Johor | Snack | A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter. | |
| Mee Siput Muar |  | Muar, Johor | SnackCracker | A deep-fried circular-shaped-dried-noodles snack, made from flour with other ingredients, eaten withSambal. |
| Keropok lekor |  | Terengganu | Snack | A keropok that is made from fish. |
| Pisang goreng |  | Nationwide | Snack | Deep-fried banana dipped in flour. |
| Akok (food) | Popular inKelantan state | Snack | Tradisional Kelantanese dessert snack made fromegg, flour,brown sugar. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Bakkwa | — | Nationwide | Dried meat | — |
| Belutak | — | Brunei and Sarawak | Fermeted meat | Asausage made from meat. |
| Char siu |  | Nationwide | Pork meat | A type of roasted meat. |
| Chinese sausage |  | Nationwide | Pork meat | Asausage made from pork. |
| Dendeng |  | Nationwide | Meat dish | A thinly sliced dried meat that is made of preserved through a mixture of spices and dried via a frying process. |
| Pekasam | — | Northern Malaysia and Sarawak | Fermeted meat | A freshwater fish that fermented until it tastes sour, then seasoned with chili and sugar. |
| Serunding |  | Peninsular Malaysia | Sprinkle dry condiments | Gratedcoconut sauteed and spiced, eaten with any traditional staple food. |
| Sinalau Bakas [ms] | — | Sabah | Smoked wild boar |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Ais kacang |  | Nationwide | Dessert | Also known asair batu campur orABC in Malaysia. |
| Agar Agar | Nationwide | Dessert | Puddings flavoured jellies like almond tofu, as well as fruit aspics. | |
| Cendol |  | Nationwide (Popular in Indonesia) | Dessert | Can be found on street vendors duringRamadan. |
| Dadih | Nationwide (Popular in Negeri Sembilan and Terengganu) | A buffalo milk based cheese | ||
| Dodol | — | Nationwide (Popular in Indonesia) | Confectionery | Served during the Muslim Aidilfitri (Eid al-Fitr). |
| Bubur kacang hijau (Green bean porridge) |  | Nationwide | Dessert | A type ofporridge made fromMung bean. |
| Bubur pulut hitam | Nationwide | Dessert | A type ofporridge made fromblack glutinious rice. | |
| Bubur cha cha | Penang, Melaka | Dessert | A type ofporridge. | |
| Mango sticky rice | Nationwide | Dessert | Mango eaten withglutinious rice. | |
| Durian sticky rice | Nationwide | Dessert | Durian eaten withglutinious rice. | |
| Roti tissue |  | Malaysia | Dessert | Available at most local Mamak stalls in Malaysia and Singapore. |
| Puding Diraja | Pekan, Pahang | Dessert | Pudding is garnished with jala emas, and served with a cold sauce made from milk and cornflour. | |
| Putu mayam |  | Peninsular Malaysia | Dish | Derived from TamilIndian cuisine. |
| Tapai | Nationwide | Dessert | A popular dessert at Malay homes throughout Peninsular Malaysia during Hari Raya, made from fermented glutinous rice or tapioca. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Kacang Coklat |  | Nationwide | Spreads | Usually eat with atoast. |
| Kaya |  | Nationwide | Spread | Usually eat with atoast. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Belacan |  | Nationwide | Condiment | Used in many dishes as an indgredient. |
| Budu |  | Kelantan andTerengganu | Condiment | Traditionally made by mixinganchovies and salt and fermenting for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice, and raw vegetables. |
| Cincalok |  | Malacca | Condiment | Fermented smallshrimps orkrill. |
| Kerisik | Malay | Sprinkle dry condiments | A condiment made from roasted coconut meat. This condiment usually used in Malay cuisine, such as rendang and kerabu. | |
| Sweet soy sauce andKicap Masin |  | Nationwide | Sauce | SweetSoy sauces and salty soy sauce |
| Otak Udang |  | Peninsular Malaysia | Sauce | A black colored shrimp paste. This condiment usually used with laksa, popiah and rojak. |
| Sambal | Nationwide | Condiment | Variety of sambal, usually eaten with a meal of rice or other dishes. | |
| Sos Tiram |  | Nationwide | Sauce | A black colored Oyster sauce. |
| Tauco | West Coast Peninsular | Condiment | Usually cook with a source of protein. | |
| Tempoyak |  | Nationwide | Condiment | Usually eaten with a meal of rice. |
| Tuhau [ms] | Sabah | Condiment | A plant from the genusEtlingera. Usually eaten raw after mixed with chili, vinegar, and salt. Also fried. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Batik cake |  | Nationwide | Dessert | A type ofchocolate cake similar like thehedgehog slice made usingMarie biscuit. |
| Kek Lapis Sarawak | Sarawak | Dessert | A spiced layered cake, made mainly of egg yolk, flour and margarine/butter. | |
| Pandan cake | Southern Peninsular | Dessert | A light, fluffy, green-colored sponge cake flavored with the juices of pandan leaves. | |
| Bahulu | West Coast Peninsular | Dessert | A Malay traditional cake with soft texture. Usually served for breakfast. | |
| Malay sponge cake | Peninsular Malaysia | Dessert | A Malay traditional cake with soft texture, very popular inHong Kong. |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Bandung |  | Malaysia (Popular inJohor and duringRamadan) | Beverage | A beverage consists of milk flavoured withrosecordial syrup, giving a pink colour. |
| Ipoh white coffee |  | Ipoh, Perak | Beverage | A popularwhite coffee in Perak. |
| Janda pulang | Negeri Sembilan, Malaysia | Beverage | A beverage consists of water,Coconut contents andpalm sugar. | |
| Coconut water |  | Nationwide | Coconut water | Coconut water. The water inside a coconut. |
| Susu Kacang Soya | .jpg) | Nationwide | Beverage | |
| Teh See | — | Nationwide | Beverage | Derived fromChinese cuisine. |
| Teh halia | .jpg) | Nationwide | Beverage | A tea mixed withginger. |
| Teh krisantimum | .jpg) | Nationwide | Beverage | |
| Teh tarik |  | Malaysia (Popular in Singapore) | Beverage | Made fromblack tea mix withcondensed milk orevaporated milk. |
| Teh C Peng Special | Nationwide (Popular inSabah andSarawak inEast Malaysia) | Beverage | A unique combination of brown sugar, evaporated milk and red tea which is a local speciality at café's and coffee shops originating fromKuching, Sarawak. | |
| Tenom coffee |  | Tenom, Sabah | Beverage | A popularRobusta coffee variety inSabah. |
| Milo Dinosaur | Nationwide | Beverage | A popularMilo variety inMalaysia. | |
| Tuak | Nationwide (Popular inSabah andSarawak inEast Malaysia) | Alcoholic beverage | A type of alcoholic drink. |
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