Malaysia's Main Dishes

Malaysia's culinary repertoire is so wide and varied that it's hard to narrow down our best offerings, but the National Heritage Department has identified 100 dishes as the ones we should be most proud of. Here's a selection of some of them.

MAIN DISHES

Manok Pansoh

This Iban (a native tribe from Sarawak) speciality is prepared by stuffing chicken pieces in a hallowed bamboo log together with ginger, chillies, lemongrass and daun bungkang (Eugenia spp).

Gulai Lemak Umbut

This decadent, creamy curry-like gravy is made by stewing slices of umbut - taken from the stem of the coconut palm - in santan (coconut milk) and chilli paste.

Kurma Daging

Kurma is a thick and spicy curry made with yoghurt, santan or evaporated milk as a base and a rich blend of spices and chilli. Chunks of lamb are seared on high heat then slow cooked, releasing a beautiful, aromatic broth. With the addition of potatoes, tomatoes and green chillies, it is almost like a stew. 

The video below shows the recipe of how chicken meat is used as a substitute to beef. Simple and easy steps to prepare such an exciting dish.

Masak Ikan Tanah Liat

Literally translated as fish cooked in clay, this is jungle food which makes full use of all available resources. The whole fish is seasoned with salt then wrapped in banana leaves. Wet clay is packed around this parcel and put into the fire to cook.

Pajeri

Sweet slices of pineapple accentuated by a spicy curry paste, fresh chillies and the sharp tartness of tamarind juice give this dish a full repertoire of contrasting and full-bodies flavors. It is often served during wedding feasts and celebrations, especially in Malay villages. 

And here's a simple way to prepare the dish. Enjoy the video and try it yourself.

Gulai Tempoyak Ikan Patin

Gulai refers to a dish with a rich, spicy gravy sauce that is often less heavy than a curry. This particular gulai is made with silver catfish (although other types of fish can be used too). 

Care to try this at home? Here's the way to do it.

Gulai Asam Rom

Asam rom is a gulai flavoring made from the crushed seeds of the perah tree (elasteriospermum tapos). It can be used to make any type of meat or fish gulai without santan.

Gulai Lemak Lada Padi

This takes fiery to the next level with its blend of kunyit (turmeric), santan, chilli, tamarind slices and abundance of lada padi (bird's eye chilli). The milky, spicy and sour gravy is usually cooked with various meats.

Botok-Botok Ikan

A banana leaf is lined with selected leaves and shoots (papaya tree, Indian mulberry and sweet potato plant) then topped with a dollop of paste made from blended spices, chillies and onions, among others. Slices of fish are then wrapped in this and steamed. 

   

Masak Ikan Dalam Buluh

Fairly similar to the manok pansoh, this dish is prepared by marinating fish in pounded chilli, herbs and turmeric then wrapping it in banana leaves and stuffing it into a hallowed bamboo that is smoked over open fire.

Masak Ikan Dan Pisang Dalam Buluh

Literally fish and banana cooked in bamboo, this Orang Asli (natives) fare is as its name suggests. Slices of fish and bananas (skin removed) are placed inside a hallowed bamboo that has been lined with banana leaves and then smoked over the fire until cooked. 

La-Tiang

Northern Malaysia's large Thai population has influenced culinary landscape in many ways. La-tiang is one such contribution. Minced meat, shrimp or crab meat that has been cooked with peanuts, fish sauce, sugar and coriander is beautifully wrapped in an omelette, made to look like a netting.

Daging Dendeng

Thin slices of marinated sirloin are fried until crispy then coated in a stir-fried chilli and onion paste. Adapted from Minangkabau cuisine, the Malaysian version sometimes also includes kicap manis (sweet sauce) and tomatoes in its ingredient list. 

Here are some simple steps to prepare the dish.