Malaysian cuisine reflects the multi-racial aspects of Malaysia. For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.
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Ingredients
Staple foods
Rice tends to be a staple food in Malaysia as in most countries in the region. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour. The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj Quality Indian basmati is used in biryani dishes due to its long grained shape, fragrance and delicate flavour. Basmati (बासमती باسمتی is a variety of long grain Rice, famous for its Fragrance and delicate flavour. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.
Noodles are another popular food. A noodle is food made from unleavened Dough that is cooked in a boiling liquid Noodles such as "Bi Hoon (米粉), " (rice vermicelli), "Kuay Teow, " (soft fluffy noodles shaped like fettuccine but made of rice and translucent white in colour), "Mee (面), " (yellow noodles), "Mee Suah(面线), " (very fine wheat vermicelli), "Yee Meen (伊面), " (pre-fried noodles), "Tang Hoon (冬粉), " (transparent noodles made from green beans), and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal. Rice vermicelli are thin noodles made from Rice, sometimes also known as Rice noodles or rice sticks. Fettuccine (literally "little ribbons" in Italian) is a type of Pasta popular in Rome
Indian style bread such as naan, puri, roti canai, thosai and idli are commonly eaten by most Malaysian as part of breakfast. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance in the last generation. Bread is a Staple food prepared by Baking a Dough of Flour and Water.
Poultry
Chicken is generally available from local farms and is a cheap source of meat. The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Farms used to be family affairs, with chickens slaughtered fresh on demand at the community wet market. A wet market is generally an open food market Some of the common names include "Cultural Markets", "traditional markets", "Gaai Si" For a small fee a vendor would put the dead chicken into a machine where the feathers would be removed. The machine consisted of a large container of hot water which was agitated aggressively resulting in removal of feathers. Gutting and cleaning the chicken would be performed at home.
Today, while wet markets still exist, most urban Malaysians purchase frozen poultry which are raised on huge farms run by corporations.
A special type of chicken recipe in Malaysian cooking is called the "kampung chicken" (literally village chicken). These are free-range chickens which are allowed to roam instead of being caged. These chickens are generally considered to have higher nutritional value. They are scrawnier than their farmed counterparts, meaning they have less body fat. Cooking of kampung chicken is usually by way of steaming or preparation in a soup.
Duck and goose also form part of the Malaysian diet. For duck as a food see Duck (food; for other meanings see Duck (disambiguation. Goose (plural geese) is the English name for a considerable number of Birds belonging to the family Anatidae.
Satay chicken, grilled chicken with a peanut and coconut milk sauce, is in fact the national dish of Malaysia.
Beef
Beef is common in the Malaysian diet though it is notable that followers of certain religions such as Hinduism and Buddhism forbid the consumption of beef. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Hinduism is a religious tradition that originated in the Indian subcontinent. Buddhism is a family of beliefs and practices Beef can be commonly found cooked in curries, stews, roasted, or with noodles. Malays generally eat beef that is halal. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible.
Pork
Pork is largely consumed by the Chinese community in Malaysia. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Malaysian Malays are by definition Muslim and therefore do not consume pork since Islam forbids it. In Malaysia, the Malay population is defined by Article 160 of the Malaysian Constitution as someone born to a Malaysian citizen who professes to be a Muslim, habitually A Muslim (مسلم pronounced Muslim, not Muzlim) is an adherent of the Religion For other meanings including people named 'Islam' see Islam (disambiguation. Canned pork can usually be found in the non-halal sections of local supermarkets and hypermarkets, and fresh pork can be bought in some wet markets and some supermarkets and hypermarkets. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible. Customer divider barjpg|thumb|In supermarkets sellers periodically change prices for classes of goods in response to market conditions rather than negotiating the price of each good In Commerce, a hypermarket is a superstore which combines a Supermarket and a Department store. Customer divider barjpg|thumb|In supermarkets sellers periodically change prices for classes of goods in response to market conditions rather than negotiating the price of each good In Commerce, a hypermarket is a superstore which combines a Supermarket and a Department store.
Mutton
Mutton is also a part of the Malaysian cuisine. Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget It generally refers to goat meat rather than sheep. The meat is used in dishes such as goat soup, curries, or stews. It is a popular ingredient in Malaysian Indian food.
Seafood
Many types of seafood are consumed in Malaysia, including shrimp or prawn, crabs, squid, cuttlefish, clams, cockles, snails, and octopus. True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh Prawns are Crustaceans belonging to the sub-order Dendrobranchiata Crabs are decapod Crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (βραχύ / brachy Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes Squid, Octopuses Clam is a word which can be used for all some or only a few Species of Bivalve Mollusks the word is a Common name which has The word snail is a Common name that can be used for almost all members of the Molluscan class Gastropoda which have coiled shells in the The In general, members of all ethnic communities enjoy seafood, which is considered halal by Malaysian Muslims (and indeed most other Muslims) though some species of crabs are not considered halal as they can live on both land and sea. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible. But most people do not take this as a staple or daily meal since its expensive
Fish
Fish features in the Malaysian diet and most local fish is purchased the day after it is caught. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Frozen fish is generally imported. Such fish, namely salmon and cod, are well received on the Malaysian table but are not caught by local fishermen. Salmon is the common name for several species of Fish of the family Salmonidae. Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety Imported fish are frozen and flown in as pieces or as whole fish and usually sold by weight.
Vegetables
Vegetables are usually available year round as Malaysia does not have four seasons. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however During the rainy season, sometimes vegetable yield decreases but does not stop altogether. Therefore, vegetables can be purchased year round but are slightly more expensive at certain times of the year.
Fruit
Malaysia's climate allows for fruits to be grown all year round. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Most tropical fruits are either grown in Malaysia or imported from neighbouring countries. The demand for fruits is generally quite high. Some notable fruits include:
- The durian, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. The durian ( is the Fruit of trees from the Genus Durio belonging to the It is also known as the "King of Fruits".
- The rambutan also has a distinctive appearance, being red or yellow in colour (when ripe) and having fleshy pliable spines or 'hairs' on its outer skin. The rambutan (ramˈbut̪ɑn Nephelium lappaceum) is a medium-sized tropical Tree in the family Sapindaceae, and the fruit of this tree
- The mangosteen, often called the "Queen of Fruits". The mangosteen ( Garcinia mangostana) is a Tropical Evergreen Tree, believed to have originated in the Sunda Islands
- The lychee which has a bumpy red skin. The Lychee ( Litchi chinensis) also spelled Litchi (the US FDA spelling or Laichi and Lichu, Chinese: 荔枝
- The mango
- The longan, which name translates to 'Dragon Eye' in chinese
Food types
Malay food
- Kangkung belacan' is water convolvulus wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Ipomoea aquatica is a semi- aquatic Tropical plant grown as a Leaf vegetable. Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Ipomoea aquatica is a semi- aquatic Tropical plant grown as a Leaf vegetable. Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans. Parkia speciosa ( petai, twisted cluster bean, yongchaak, zawngtah or stink bean) is a plant of the genus Parkia The yardlong bean is also known as the long-podded cowpea asparagus bean snake bean or Chinese long bean
- Keropok lekor, a specialty of the state of Terengganu and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Krupuk, kerupuk, or kroepoek in ( Indonesia) Keropok in ( Malaysia) bánh phồng tôm in Vietnam; prawn Terengganu ( Jawi: ترڠڬانو, formerly spelled Trengganu or Tringganu) is a sultanate and constitutive state of federal Malaysia Sliced and fried just before serving, it is eaten with hot sauce.
- Kuih is usually a cake eaten during the morning or during midday. Kuih (also kueh, kue, or kway; from Hokkien: 粿 koé) is the term given to various manners of bite-sized food items in the
- Ikan Bakar, grilled/bbq-ed fish with either chilli, kunyit (turmeric) or other spice based sauce. Ikan Bakar is a Malaysian dish of Fish or other forms of Seafood grilled using Charcoal. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae
- Ketupat and rendang is served normally on Hari Raya festival . Ketupat (not to be confused with Lontong) is a type of Dumpling from Indonesia, Brunei, Singapore, Malaysia and the Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country Hari Raya Aidilfitri (also Hari Raya Puasa, literally " Celebration Day of Fasting " is the Malay term for the Muslim Festival
- Nasi Lemak - a rice cooked with coconut milk and served with anchovies, roasted nuts, cucumbers,a slice of egg, a chili paste known as sambal and a choice of curries & rendang
- Nasi Dagang is the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan. Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. Nasi Dagang is a dish consisting of rice steamed in coconut milk fish curry and extra ingredients such as fried shaved coconut hard-boiled
- Nasi Kerabu is a type of rice which is blue in colour (dyed by a kind of blue flower), originated in Kelantan state.
- Nasi Paprik originated from southern Thailand, rice with "lauk", typically chicken. Nasi pad prik is a Malaysian dish of Fried rice with a Paprika sauce
- Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it. Nasi goreng, literally meaning " Fried rice " in Indonesian and Malay, can refer simply to fried pre-cooked rice to a meal including fried rice
- Lontong is a yellowish creamy soup mix with mee hun and ketupat. Lontong (not to be confused with Ketupat) is an Asian dish made of compressed rice that is then cut into small cakes
- Soto Soup with mee hun or ketupat
- Apam Balik - a bread like puff with sugar, corn, and coarse nut in the middle. Sōtō-shū ( Japanese: 曹洞宗 Cáodòngzōng is one of the two major Sino - Japanese Zen sects (the other being Rinzai)
- Pulut- Glutinous rice serve with either rendang or coconut and brown sugar
- Serunding - Shredded meat in a form of meat floss with spices.
- Nasi Berlauk - Plain rice served with different variety of dishes
- Ayam Percik - grilled chicken with spicy sauce
Indian food
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Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India. A handi is a deep narrow-mouthed cooking vessel used in Indian cooking Kadai redirects here For the language family see Tai-Kadai languages For the PepsiCo beverage see Tava (soft drink; for the village in Azerbaijan see Birinci Udullu. Uruli is a traditional cookware used in Kerala (a state in South India) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Cuisine of Uttar Pradesh ( Hindi: उत्तर प्रदेश का खाना Urdu: اتر پردیش کا کھانا) is from the state of Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar. Bihari cuisine (बिहारी खाना is predominantly Vegetarian. Kashmiri cuisine has evolved over hundreds of years The first major influence was the food of the Kashmiri Buddhists and Pandits the Hindus who lived in the valley The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice is the Staple food of the southern state of India, Andhra Pradesh. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen Mangalore ( Kannada:, Mangalūru; Tulu: Kudla, ಕುಡ್ಲ Konkani: Kodial, ಕೊಡಿಯಾಲ್ The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Sikkimese cuisine is one of the popular cuisines coming from North-East India. The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External The Tripuri ( Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients Goan cuisine consists of some unique varieties of Goa, India. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia the subcontinent has benefited from numerous food influences The traditional Jain cuisine is completely Vegetarian and also excludes onions and garlic like the Shojin-ryori cuisine of Japan Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Udupi cuisine ( Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) is a world-renowned Cuisine of South India. Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals List of Indian dishes by region of origin South West Bengali List of Indian sweets and desserts by region of origin North East South West Pan-Indian Alcoholic traditional Hadia: rice Central India Mahua: Mahua flowers Central India Feni: cashewnuts Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals Indian spices includes a variety of Spices and Herbs grown across the Indian subcontinent. Following is a list of condiments used in Indian cuisine Chutneys Coconut Chutney Onion chutney Tomato As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions Malaysian Indians are a group of Malaysians largely descended from those who migrated from southern India during the British colonization Hands are washed before and the right hand is used during the meal.
- Banana leaf rice is white rice served on banana leaf with an assortment of vegetables, curry meat or fish and papadum. Banana leaf rice is a typical dish in South Indian cuisine. In banana leaf rice white rice (or parboiled rice in authentic South Indian restaurants is served on a Etymology Papadum is a loan word from Tamil pappaṭām Appadam is the word for papad in Telugu.
- Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. Preparation Regular dosa batter is made from Rice and split skinned Urad bean (black lentil blended with water and left to ferment overnight The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney.
- Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. History Although the precise history of the modern idli is unknown it is a very old food in southern Indian cuisine Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.
- Putu Mayam (String hoppers/ Idiyappam) is a sweet dish of rice noodles with coconut and jaggery as main ingredients. Putu mayam is a sweet dish of Rice Noodles with Coconut and Jaggery as main ingredients It is served with grated coconut and jaggery, or, unrefined block sugar. Jaggery (also Transliterated as jaggeree) is a traditional unrefined Sugar used throughout South and South East Asia In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and brown sugar.
- Biryani is a rice dish from the made from a mixture of spices, basmati rice, meat/vegetables and yogurt. Biryani, biriani, or beriani ( Nastaliq script: بریانی Devanagari script: बिरयानी Bengali script: িবিরয়ানी The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.
- Chapati is a type of bread. Chapati is a staple flat bread of North India, East Africa and Western India. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Atta is the Hindi word for a kind of Wheat Flour commonly used in South Asian cooking Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
- Curries Malaysian Indian curries uses a lot of spices, coconut milk, and curry leaves. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Some of the most popular curries include Chicken Curry, Fish Curries, and Squid Curry.
Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. A mamak stall, also referred to as mapley, is a type of food establishment which serves mamak food One of the most popular kinds of food by the Indian Muslims is called "nasi kandar". Nasi kandar originally came from Penang. Nasi Kandar is a popular northern Malaysian dish which originates from Penang. Also available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. They're fast, economical and perfect as a meeting place for a drink and snacks.
- Roti canai is a thin bread with a flaky crust, fried on a skillet and served with condiments. Roti canai (pronounced " ch anai" not " k anai" is a type of Flatbread found in It is sometimes referred to as roti kosong. In Singapore, it is referred to as prahta.
- Roti telur is a roti canai with egg in it. Telur means egg.
- Mamak rojak is a variant of rojak consisting of substantial ingredients like boiled potatoes and hard-boiled eggs. Rojak ( is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak) Also known as 'pasembur'.
- Maggi goreng is a dish of fried Maggi instant noodles with flavouring (usually curry), vegetables, egg, tofu and occasionally chicken. Maggi goreng (in Malay; English:" fried Maggi noodles " is a style of cooking Instant noodles, in particular the Maggi
- Nasi Kandar is white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton and usually with pickled vegetables too. Nasi Kandar is a popular northern Malaysian dish which originates from Penang. It is usually accompanied by some Papadums.
- Nasi Lemak is rice steamed with coconut milk to lend it special fragrance. Nasi lemak is a dish sold in Malaysia, Brunei, Singapore and Southern Thailand. It is served with anchovies, nuts, cucumber and a chili paste known as "sambal". The mamak variety of "sambal" tends to be a bit more spicy whereas the malay version of "sambal" in a nasi lemak tends to be on the sweet side.
- Teh tarik literally meaning "pulled tea", is a well-loved drink amongst Malaysians. Teh tarik (literally pulled tea or 拉茶 in Mandarin) is a type of Tea which can be bought in restaurants outdoor stalls and Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "pull", the thicker the froth. The "pulling" of tea also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating.
Chinese food
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Malaysian Chinese food in Malaysia is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. Malaysian Chinese is a Malaysian of Chinese origin Most are descendants of Chinese who arrived between the fifteenth and the mid-twentieth centuries Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (most Malays are Muslims, and Islam forbids them from eating pork). Some Chinese food restaurants nowadays can be found serving halal food i. e. food without ingredients that are forbidden by the Islamic religion. Chinese restaurants serving food in Halal can introduce a wider range of customers to it. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible.
- Bak Kut Teh (Chinese : 肉骨茶) (pork ribs soup). Bak kut teh (Hokkien 肉骨茶 is a Chinese Soup popularly served in Malaysia, Singapore, China and also cities of neighbouring A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. In some towns, additional ingredients include sea cucumber and abalone. Bak kut teh is believed to have medicinal properties. In Chinese, it literally means 'meat bone soup'.
- Bak Chang. Chinese Rice Dumpling made from glutinous rice wrapped in leaf along with pork, Shiitake mushrooms, nut and salted egg yolk of a duck's egg.
- Bakkwa (Chinese : 肉干), Known also as barbecued pork and it literally means dried meat. Bakkwa, or rougan is a Chinese salty-sweet Dried meat product similar to jerky, made in the form of flat thin sheets This delicacy is sold everywhere throughout Malaysia and is especially popular during the Chinese New Year celebrations period. Chinese New Year is the most important of the Traditional Chinese holidays.
- Pao (Chinese : 包) also known as bao, is a steamed bun made of wheat flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls.
- Bread with curry chicken, chicken cooked in curry with a covering of bread. Found in the town of Kampar.
- Cantonese Fried Mee. (Chinese : 廣府炒, 河粉, 鴛鴦) Deep fried thin rice noodles served in a thick white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables such as choy sum. It is one of the common Chinese foods in Malaysia.
- Chai tow kway (Chinese : 菜頭粿) is a common dish in Malaysia and Singapore, also known as fried radish cake, it is made of rice flour and white radish. The radish ( Raphanus sativus) is an edible Root vegetable of the Brassicaceae family that was domesticated in Europe in pre-
- Char Kway Teow (Chinese : 炒粿條，炒河粉). Char kway teow, literally "fried flat noodles" is a popular noodle dish in Malaysia and Singapore. Stir fried rice noodles with prawns, eggs (pork or chicken), chives and beansprouts. Rice noodles are Noodles that are made from Rice. Their principal ingredients are Rice flour and water Usually, with an option of cockles as well.
- Chee cheong fun (Chinese : 豬腸粉) is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.
- Curry Mee (Chinese : 咖喱麺). A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal.
- Duck noodle soup (Chinese : 鸭腿麺线) is famous in Penang food stalls, ingredients include duck meat in hot soup with mixed herbals and slim white noodles mee-sua.
- Fuzhou cuisine can be found in the Sitiawan area. Fuzhou cuisine is one of the four styles of Fujian cuisine. Fujian cuisine is considered one of the Eight Great Traditions of Chinese cuisine Sitiawan (alternate spelling Setiawan; origin from Malay, a portmanteau of Setia Kawan, meaning "Loyal Friend" is a Specialities include Kong piang. Kompyang (pronounced as 'kom-pyang' is a hot Biscuit with onions that is popular in Sitiawan, Sibu, Ayer Tawar in Malaysia or anywhere
- Ginger Duck Mee (Chinese : 姜鸭麺). Egg noodles cooked with duck stew. The duck is stewed with ginger in black sauce. This dish is available only from selected restaurants in Kuala Lumpur and the Klang Valley as the duck stew can be cumbersome to prepare.
- Hainanese Chicken Rice (Chinese : 海南雞飯). steamed chicken served with rice cooked in margarine or chicken fat & chicken stock and chicken soup. Chicken fat is Fat obtained (usually as a By-product) from Chicken rendering and processing. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls.
- Hakka Ham Cha (Chinese : 客家 咸茶/雷茶)
- Hokkien Mee Kuala Lumpur (Chinese : 福建麵). A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy. This dish is served only in Kuala Lumpur, Seremban, Klang and Kuantan.
- Hokkien Mee or Hae Mee or Prawn Mee (Penang) This is a bowl of yellow mee and meehoon (rice noodles) served in soup boiled from prawns, boiled egg, kangkong vegetable and chilli. Hokkien mee refers to fried noodles cooked in Hokkien (Fujian style.
- Kaya toast or Roti bakar is a traditional breakfast dish. Kaya is a sweet coconut and egg jam, and this is spread over toasted white bread. Traditionally served with a cup of local coffee/tea and soft-boiled eggs in light/dark soya sauce & grounded white pepper.
- Kway chap (Chinese : 粿汁), Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu derivatives and boiled eggs.
- Loh Mee (Chinese : 滷麵). A bowl of thick yellow noodles served in a thickened soup made from egg, flour, prawn, pork slices and vegetables.
- Mee Hoon Kor (Chinese : 面粉粿)
- Ngah Choy Kai (Bean sprouts chicken) of Ipoh (Chinese : 芽菜雞) is similar to Hainanese chicken rice. The steamed chicken are served with light soya sauce flavoured with oil and with a plate of beansprouts. This dish is favourited by all Malaysians.
- Ngah Po Fan Also known as Claypot Rice/Sha Po Fan(Chinese : 瓦煲雞飯 or 沙煲饭) is a claypot chicken rice dish. It is basically chicken rice cooked over high heat in copious amount of soy and oyster sauce. Dried salted fish is optional but highly recommended.
- Pan Mee or Ban Mian (Chinese : 板麺) is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles.
- Popiah (Chinese : 薄饼), Hokkien-style rolled crepe spring roll style , stuffed mainly with stewed vegetables, usually shredded tofu, turnip and carrots. Popiah is a Hokkien / Chaozhou-style fresh Spring roll common in Taiwan, Singapore, and Malaysia. Other items may also include egg, Chinese sausage ("lup cheong").
- Rojak (Malay Influenced: 水果囉喏). Rojak ( is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak) A fruit salad with a topping of thick dark prawn paste and some sliced fried 'yau cha kwai'.
- Sin Chow (Singapore) Fried Mee Hoon (Chinese : 星洲米粉). Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and surrounding areas. The American Chinese version uses curry powder. Interestingly, this dish did not originate from Singpaore.
- Tau foo fah or Dau Huay (Chinese : 豆腐花 or 豆花) is a curdled version of soya bean milk and is flavoured with syrup. Dòuhuā (Chinese 豆花 or dòufǔhuā (Chinese 豆腐花 is a Chinese dessert made with an extra soft form of Tofu. It looks much like Tau Foo but it is very tender. Sold in many places. It is a popular dessert among Malaysians and Singaporeans.
- Tong Sui (Chinese : 糖水), Chinese dessert with a lot of variety. Tong sui, also known as tian tang, is a collective term for any sweet warm Soup or Custard served as a dessert at the end of a meal in Cantonese cuisine Basically a sweet drink with different ingredients such as black beans, sea coconut, yam, sweet potato, longan and others.
- Vegetarian dishes (Chinese : 素食, 斎) In some towns in Malaysia, there are vegetarian restaurants that serve vegetarian dishes which resembles many meat dishes in look and even taste although they are made solely from vegetarian ingredients. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea You can get vegetarian roast pork, steamed fish with skin and bone, chicken drumstick complete with authentic looking bone, etc.
- Wantan Mee (Chinese : 雲吞麵), Chinese noodles with Chinese dumplings (Chinese : 雲吞), chooi sam and BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.
- Wu Tau Guo (Chinese : 芋頭糕), is yam cake that is made of mashed yam and rice flour. It has deep fried onion and shrimp on top, and usually served with red chilli paste.
- Yong tau foo (Chinese : 酿豆腐) is a soup dish with Hakka origins but is accepted by Malaysian all races. Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu) is a Chinese soup dish with Hakka origins commonly found in Singapore Brinjals, lady fingers, fried tofus, chillies are stuffed with fish paste, rice flour and flavourings.
- Yau Zha Gwai or Eu Char Kway or You Tiao (Chinese : 油炸鬼 or 油条) is Cantonese doughnut, a breakfast favourite eaten either like a doughnut--with coffee, or as a condiment for congee. Youtiao, you char kway, or yau ja gwai, sometimes known in English as Chinese cruller or fried bread stick, It is shaped like a pair of chopsticks, stuck together. The name itself amusingly translates into "greasy fried ghosts".
- Zuk or zhou (Chinese : 粥) is congee, a rice porridge that comes with such ingredients as fish slices, chicken breast, salted egg, century egg and minced pork. Salted duck egg is a Chinese preserved food product made by soaking Duck eggs in Brine, or packing each egg in damp salted Charcoal Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Mui is the teochew version of rice porridge, and is usually more watery with visible rice grains. It is often cooked with sweet potato and served with an assortment of chinese dishes like vegetables, meat and salted egg.
Nyonya food
Nyonya food was invented by the Peranakan people of Malaysia and Singapore. Peranakan, Baba-Nyonya ( Hokkien: Bā-bā Niû-liá) and Straits Chinese (zh-Hant 土生華人 named after the Straits Settlements It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. For the Indian dish see Sambar (dish. For the ethnic group see Sambal people. It can be considered as a blend of Chinese and Malay cooking.
Examples of Nyonya dishes include:
- Asam Laksa (Malay: 亞三叻沙). Laksa is a popular spicy Noodle soup from Peranakan culture which is a merger of Chinese and Malay elements found in Malaysia and A bowl of thick white rice noodles served in a soup made of fish meat, tamarind, onion, basil, pineapple and cucumber in slices.
- Laksa lemak is a type of laksa served in a rich coconut gravy. Laksa is a popular spicy Noodle soup from Peranakan culture which is a merger of Chinese and Malay elements found in Malaysia and
- Perut Ikan is a spicy stew (of the asam pedas variety similar to asam laksa) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum).
- Nasi Ulam is a herbed rice comprising a variety of herbs (daun kaduk, daun cekur, daun kesum etc. ) shredded thinly and mixed raw into hot rice with pounded dried shrimp (hae bee) and salt fish (kiam hu) and chopped shallots.
- Kerabu Bee Hoon is a salad dish comprising rice vermicelli mixed with sambal belacan, honey lime (limau kesturi/calamansi) juice, and finely-chopped herbs and spices. Other famous salad dishes are kerabu bok nee (black fungus/tikus telinga), kerabu kay (chicken), kerabu kay khar (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak poey (pork skin).
- Itek Tim or Kiam Chye Ark Th'ng is a soup whose main ingredients are duck and preserved mustard leaf and cabbage flavoured with nutmeg seed, Chinese mushrooms, tomatoes and peppercorns.
- Jiew Hu Char is a dish made up mainly of shredded vegetables like turnip, carrot, and cabbage and fried together with thinly shredded dried cuttlefish.
- Ter Thor T'ng' (pig's stomach soup) requires a skilled cook to prepare and deodorise the ingredients, using salt, before cooking. Its main ingredients are pig's stomach and white peppercorns.
- Kiam Chye Boey is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiew Hu Char, Tu Thor Th'ng and a variety of other dishes. "Boey" literally means "end".
- Otak-otak is a fish cake grilled in a banana leaf wrapping. Otak-otak ( Chinese: 鲤鱼包 is a fish cake found throughout Indonesia, Malaysia and Singapore. The town of Muar is famous for it. The Penang Otak Otak is steamed, not grilled and the distinct flavour and aroma or daun kaduk and coconut milk is clearly evident in this unique version.
- Ayam pongteh, a chicken stew cooked with tauchu or salted soy beans and gula melaka. Tauchu ( Chinese: 豆[[wikt 酱|酱]] Pinyin: dòujiàng in Chinese cuisine, is a Paste made from preserved Soybeans, Palm sugar was originally made from the Sugary sap of the Palmyra palm or the Date palm. It is usually saltish-sweet and can be substituted as a soup dish in peranakan crusine.
- Ayam buah keluak, a chicken dish cooked using the nuts from Pangium edule or the "Kepayang" tree, a mangrove tree that grows in Malaysia and Indonesia.
- Cincalok, a distinctly Peranakan condiment made of fermented shrimp
- Se Bak, pork loin, marinated overnight with herbs and spices, cooked over a slow fire and simmered to perfection. Cincalok (or Chinchalok) is a Melakan food (see Cuisine of Malaysia) made of fermented small Shrimps or Krill. True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh
- Acar - various pickled meats and vegetables like acar keat lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun (cucumber), acar awat (mixed vegetables).
- Ngoh Hiang (so called because of the use of Chinese five spice powder to flavour the mined meat), also known as Lor Bak (so called because of the lor or starch-based dipping sauce) is a fried, sausage like dish made from minced pork rolled up in soya bean curd sheets and deep fried.
- Masak Lemak is a style of cooking vegetable stew that makes liberal use of coconut milk. There are various versions of masak lemak. One example uses spinach as the main ingredient. In another version sweet potato is the main ingredient.
- Masak Titik is a style of cooking vegetable soup that makes liberal use of peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya.
- Lam Mee is long yellow rice noodles cooked in a rich gravy made from the stock of prawns and chicken. It is always served at birthdays to wish the birthday boy or girl a long life, and is also known as birthday noodles.
- Masak Belanda is a dish made from sliced pork and salt fish simmered together with tamarind juice.
Cross-cultural influence
Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan
Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. A noodle is food made from unleavened Dough that is cooked in a boiling liquid
Other foods
Thai food also features strongly in Malaysian cuisine and localised versions of Thai favourites like tom yam are widely available. Tom yum (ต้มยำ tôm jɑm also sometimes romanized as tom yam or dom yam) is a Soup originating from Thailand. Smaller pockets of migrants such as Filipinos and Indonesians also have set up shop locally, catering mostly to their exclusive clientèle. Being culturally close to Malaysia, a lot of Indonesian food have been accepted by Malaysians as a part of their own, like sate, Soto (food), Rendang, Cendol and others. See also List of Indonesian cuisine Indonesian cuisine reflects the vast variety of people that live on the 6000 populated islands that make up Indonesia Satay or sate is a dish consisting of chunks or slices of dice-sized Meat ( Chicken, Goat, Mutton, Beef, Pork Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine, a soup mainly comprised of broth Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country Cendol 'chen-doll' or es cendol is a traditional Dessert originating from Java, Indonesia, but is also popular in Malaysia, In Kuala Lumpur and other major towns, one can find more restaurants serving Japanese, Korean, Italian, American and other international cuisines.
Desserts
Desserts in Malaysia tend to make use of generous amounts of coconut milk. Some common desserts include:
- Cendol. Cendol 'chen-doll' or es cendol is a traditional Dessert originating from Java, Indonesia, but is also popular in Malaysia, Smooth green rice noodles in chilled coconut milk and gula melaka (coconut palm sugar).
- Ais kacang (also known as air batu campur or just ABC. Ais kacang or ice kacang ( is a Dessert served in Malaysia and Singapore. "'air batu' is ice in Malay") Sweet corn, red beans and cincau (grass jelly) topped with shaved ice, colourful syrups and condensed milk.
- Pulut hitam. Black glutinous rice porridge cooked with sago and served hot with coconut milk.
- Bubur cha cha. Yam and sweet potato cubes served in coconut milk and sago, served hot or cold.
milk and sago. Honeydew is a Cultivar group of the Muskmelon, Cucumis melo Inodorus group which includes crenshaw, casaba, Persian Melon is a term used for various members of the Cucurbitaceae family with fleshy fruit Sago is a Starch extracted from the Pith inside stems of the sago palm Metroxylon sagu
- Pengat (Tapioca and Banana) a thick brown sugar mixed together with coconut milk, the fruits mentioned and boiled. Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut.
A huge variety of tropical fruits are commonly served as desserts in Malaysia. The most famous is possibly the durian. The durian ( is the Fruit of trees from the Genus Durio belonging to the Other popular fruits local to Malaysia include mango, pineapple, watermelon, jackfruit, papaya, langsat, rambutan, star fruit, banana and mangosteen. Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae Pineapple ( Ananas comosus) is the common name for an edible Tropical Plant and also its Fruit It is native to the southern part of Brazil Watermelon ( Citrullus lanatus ( Thunb) Matsum & Nakai family Cucurbitaceae) refers to both Fruit and Plant of a vine-like (climber See also Mangifera caesia The jackfruit ( Artocarpus heterophyllus) is a species of Tree of the mulberry family ( Moraceae) The papaya (from Carib via Spanish) is the Fruit of the Plant Carica papaya, in the genus Carica. Lansium domesticum is a species of fruit-bearing Tree belonging to the family Meliaceae. The rambutan (ramˈbut̪ɑn Nephelium lappaceum) is a medium-sized tropical Tree in the family Sapindaceae, and the fruit of this tree ||-||-|}The carambola is a species of Tree native to Indonesia, India and Sri Lanka and is popular throughout Southeast Asia, For the fruit see Banana. For other meanings see Banana (disambiguation. The mangosteen ( Garcinia mangostana) is a Tropical Evergreen Tree, believed to have originated in the Sunda Islands
See also
External links
- Malaysian food online
- Malaysia Wiki Street Food
- Loon Sing 佛跳墙 (Buddha Jumps Over The Wall) Cuisine Restaurant
- Malaysian Food Review
- Malaysian Food Map (locations of restaurants in Kuala Lumpur)
- Food Street Malaysia
- Malaysia Delicious Cuisines
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