Malaysian cuisine
22 entries in the Malaysian Cuisine compendium.
Ipoh cuisineIpoh cuisine blends Chinese, Malay, and Indian flavors.Malaysian cuisineA melting pot of Malay, Chinese, Indian, and indigenous Bornean flavors.Penang cuisineMulticultural hawker cuisine of Penang, Malaysia.Peranakan cuisineA fusion cuisine of Chinese, Malay, and other influences.Sabahan cuisineA multi-ethnic regional cuisine of Malaysia with diverse indigenous influences.Sarawakian cuisineA subtle, herb-driven cuisine of Malaysia's multi-ethnic Sarawak region.AcarA vegetable pickle of Maritime Southeast Asia derived from Indian achar.AmbuyatA starchy sago dish, national dish of Brunei.BakkwaChinese salty-sweet dried meat similar to jerky.Bakmi jawaA Javanese-style noodle dish found in Indonesia and Malaysia.Bambangan (condiment)Traditional Kadazan-Dusun condiment made from wild mango.Bihun gorengA versatile fried rice vermicelli dish with regional variations.BosouTraditional Kadazan-Dusun fermented condiment from Sabah.Bubur kacang hijauSoutheast Asian sweet mung bean porridge with coconut milk.Bubur ketan hitamIndonesian sweet black glutinous rice porridge with coconut milk.BurasaBugis rice dumpling cooked with coconut milk in banana leaf.Chai tow kwaySteamed daikon radish cake, often fried and served as dim sum.Char kway kakStir-fried radish cake cubes, a Southeast Asian street food staple.Curry puffA Southeast Asian turnover with thick curry filling.Devil's currySpicy curry from Eurasian Kristang tradition.DodolA sticky, chewy Southeast Asian sweet made from coconut milk and palm sugar.Grass jellyA jelly-like dessert invented by the Hakka people.
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