Get ready to spice up your culinary journey with 20 authentic Rasa Malaysia recipes that will transport you to the heart of Southeast Asian cuisine! From comforting bowls of Hainanese Chicken Rice with Ginger Paste to the bold flavors of Char Kway Teow with Fresh Prawns and Chinese Sausage, these mouth-watering dishes are sure to satisfy your cravings. Whether you’re a seasoned cook or just starting to explore the world of Malaysian cooking, this collection of recipes has something for everyone.
In this article, we’ll be diving into the rich flavors and aromas of Malaysia’s culinary heritage, from classic street food favorites like Satay Skewers with Peanut Sauce and Roti Canai with Flaky Layers and Curry Dip, to more complex dishes like Rendang Beef with Fragrant Coconut Milk and Ayam Percik with Grilled Spiced Chicken. So let’s get started on this gastronomic adventure and discover the magic of Malaysian cuisine!
Nasi Lemak with Crispy Anchovies and Sambal
A classic Malaysian dish, Nasi Lemak is a fragrant rice cooked in coconut milk and pandan leaves, served with crispy anchovies, spicy sambal, and other savory accompaniments. This recipe brings together the flavors of Asia in a single, satisfying bowl.
Ingredients:
– 2 cups long-grain rice
– 1 cup coconut milk
– 1/4 cup pandan leaves
– 1/2 cup anchovy fillets
– Vegetable oil for frying
– 1/2 cup sambal chili paste
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a large pot, combine the coconut milk and pandan leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the rice to the pot and cook until the liquid is absorbed and the rice is cooked, about 18-20 minutes.
4. Meanwhile, fry the anchovy fillets in hot oil until crispy and golden brown.
5. Serve the nasi lemak with crispy anchovies, sambal chili paste, fried peanuts, boiled egg, and sliced cucumber.
Cooking Time: Approximately 30-40 minutes
Char Kway Teow with Fresh Prawns and Chinese Sausage
Char Kway Teow, a classic Cantonese stir-fry dish, gets an extra boost of flavor and freshness with the addition of succulent prawns and savory Chinese sausage. This quick and easy recipe is perfect for a weeknight dinner or a weekend treat.
Ingredients:
– 1 package of Char Kway Teow noodles
– 2 tablespoons of vegetable oil
– 4-6 fresh prawns, peeled and deveined
– 2 slices of Chinese sausage (lap cheong), sliced into thin strips
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the Char Kway Teow noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over high heat. Add prawns and cook until pink, about 2-3 minutes. Remove from wok.
3. Add Chinese sausage and garlic to wok. Stir-fry for 1 minute.
4. Add cooked noodles, soy sauce, and oyster sauce (if using) to the wok. Stir-fry for 2-3 minutes, combining well.
5. Return prawns to the wok and stir-fry for another minute. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if desired). Serve immediately.
Cooking Time: 10-12 minutes
Rendang Beef with Fragrant Coconut Milk
A classic Malaysian dish, Rendang Beef is a flavorful and aromatic curry made with tender beef, fragrant spices, and rich coconut milk. This recipe yields a deliciously spicy and creamy sauce that’s perfect for serving over rice or noodles.
Ingredients:
– 500g beef brisket or chuck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (400ml) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onion and cook until softened.
2. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add beef and cook until browned, about 5 minutes.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let cook for 1 1/2 hours, or until the beef is tender.
6. Season with salt and black pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 1 hour 30 minutes
Hainanese Chicken Rice with Ginger Paste
This recipe brings together the iconic flavors of Hainanese chicken rice, featuring poached chicken, fragrant ginger paste, and flavorful chicken stock. Served with a side of fluffy steamed rice and spicy chili sauce, this dish is sure to please.
Ingredients:
– 1 whole chicken (3 lbs)
– 2 cups water
– 1 cup chicken stock
– 2 inches piece of ginger, peeled and sliced thin
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 cup cooked white rice
– 2 tablespoons soy sauce
– 2 tablespoons chili sauce (optional)
– Salt and pepper to taste
Instructions:
1. Poach the chicken in boiling water with ginger and garlic for 20-25 minutes or until cooked through.
2. In a blender, combine sliced ginger, vegetable oil, soy sauce, and chicken stock. Blend until smooth to make the ginger paste.
3. Cook white rice according to package instructions.
4. Serve the poached chicken with steamed rice, drizzled with ginger paste and chili sauce (if using). Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Laksa Lemak with Thick Rice Noodles
Laksa Lemak with Thick Rice Noodles is a popular Malaysian dish that combines the flavors of spicy coconut curry, rich lemongrass, and tangy tamarind. This recipe serves 4-6 people.
Ingredients:
– 200g thick rice noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 stalks lemongrass, bruised
– 1 tablespoon grated ginger
– 2 cups coconut milk
– 1 cup water or chicken stock
– 2 tablespoons soy sauce
– 1 tablespoon tamarind paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon chili flakes (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, lemongrass, and ginger. Cook until the onion is translucent.
3. Pour in coconut milk, water or stock, soy sauce, tamarind paste, cumin, turmeric, and chili flakes (if using). Bring to a simmer.
4. Reduce heat to low and let the soup cook for 10-15 minutes or until flavors have melded together.
5. Season with salt and black pepper to taste.
6. Serve the soup hot over cooked noodles. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Satay Skewers with Peanut Sauce
Experience the vibrant flavors of Southeast Asia with this simple recipe for Satay Skewers with creamy Peanut Sauce. Perfect as an appetizer or main course, these skewers are a crowd-pleaser.
Ingredients:
– 1 pound chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Peanut Sauce ingredients (see below)
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1/4 cup coconut milk
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together coconut milk, soy sauce, lime juice, garlic, ginger, salt, and pepper. Add chicken pieces; marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 5-7 minutes per side, or until cooked through.
5. Serve with Peanut Sauce (see below).
Cooking Time: 10-12 minutes
Roti Canai with Flaky Layers and Curry Dip
Roti Canai, a popular Malaysian flatbread, gets a delicious twist with flaky layers and served with a rich curry dip. This recipe is easy to make and perfect for a quick snack or as an accompaniment to your favorite curries.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Curry dip ingredients (see below)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add ghee or oil and mix until the dough comes together.
3. Add lukewarm water and knead for 5-7 minutes until smooth and elastic.
4. Rest the dough for 30 minutes.
5. Divide into 6 equal portions and roll out each portion into a thin circle (about 1/8 inch thick).
6. Cook on a hot non-stick skillet or griddle over medium heat for 2-3 minutes on each side, until golden brown.
7. Serve with curry dip (see below).
Curry Dip:
– 1 cup yogurt
– 1 tablespoon curry powder
– 1/2 teaspoon salt
– 1/4 cup chopped cilantro (optional)
Mix all ingredients together and adjust seasoning to taste.
Cooking Time: 15-20 minutes
Penang Assam Laksa with Tamarind Broth
Experience the bold flavors of Penang’s iconic Assam Laksa with this recipe, featuring a rich and tangy tamarind broth. This beloved dish is a staple in Malaysian cuisine, and our simplified version brings it to your table in no time.
Ingredients:
– 2 cups tamarind paste
– 4 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 pound rice noodles or egg noodles
– 1 cup bean sprouts
– 1/2 cup chopped scallions
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine tamarind paste and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Heat oil in a pan over medium heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Cook noodles according to package instructions. Drain and set aside.
4. Add cooked noodle mixture to the tamarind broth. Simmer for an additional 5 minutes.
5. Stir in bean sprouts and scallions. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Curry Mee with Coconut Milk and Tofu Puffs
A classic Malaysian comfort food, Curry Mee is a flavorful noodle soup made with a rich coconut milk-based curry broth, springy noodles, and crispy tofu puffs. This recipe serves 4-6 people.
Ingredients:
– 1 package of yellow noodles (or thin rice noodles)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 2 cups water
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 block firm tofu, cut into small cubes
– Tofu puffs (store-bought or homemade)
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened.
3. Add curry powder, turmeric powder, salt, and pepper. Stir well.
4. Pour in coconut milk and water. Bring to a simmer.
5. Add tofu cubes and cook for 3-4 minutes or until slightly browned.
6. Add cooked noodles and stir to combine.
7. Serve hot with chopped scallions (if using) and crispy tofu puffs on top.
Cooking Time: 20-25 minutes
Bak Kut Teh with Herbal Pork Ribs
This classic Malaysian dish, Bak Kut Teh, is a flavorful stew made with pork ribs and various herbs and spices. Our recipe adds an extra layer of depth with the addition of herbal pork ribs.
Ingredients:
– 500g pork ribs
– 2 tablespoons dried angelica root powder
– 1 tablespoon dried licorice root powder
– 2 cloves garlic, minced
– 2 inches ginger, sliced
– 4 cups water
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 teaspoon sugar
– Salt and black pepper to taste
– Kaffir lime leaves and Chinese angelica for garnish
Instructions:
1. Combine pork ribs, angelica root powder, licorice root powder, garlic, ginger, water, soy sauce, oyster sauce (if using), sugar, salt, and black pepper in a large pot.
2. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes or until the meat is tender.
3. Season with additional soy sauce if desired.
4. Serve hot, garnished with kaffir lime leaves and Chinese angelica.
Cooking time: 1 hour 30 minutes
Cendol with Palm Sugar and Coconut Milk
Beat the heat with this classic Southeast Asian dessert, infused with the sweetness of palm sugar and creaminess of coconut milk. Cendol is a popular treat that’s perfect for hot summer days.
Ingredients:
– 1 cup palm sugar
– 2 cups water
– 1/4 cup coconut milk
– 1/4 teaspoon salt
– 1/2 cup shaved ice
– Red beans or kidney beans, cooked and mashed (optional)
– Palm fruit strips or toasted sesame seeds for garnish
Instructions:
1. In a small saucepan, combine palm sugar and water. Heat over medium heat, stirring until the sugar dissolves.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.
3. Stir in coconut milk and salt.
4. Pour the mixture over shaved ice in a bowl.
5. Top with mashed red beans or kidney beans, if desired.
6. Garnish with palm fruit strips or toasted sesame seeds.
Cooking Time: 10-15 minutes
Apam Balik with Peanut and Corn Fillings
Experience the sweet and savory combination of Apam Balik, a popular Malaysian street food, filled with creamy peanut and crunchy corn fillings. This recipe is perfect for a quick snack or dessert.
Ingredients:
– 2 pieces of Apam Balik (flaky pastry)
– Filling ingredients:
+ Peanut filling: 1/4 cup peanuts, 2 tablespoons sugar, 2 tablespoons water
+ Corn filling: 1/2 cup corn kernels, 1 tablespoon butter, salt to taste
– Cooking oil or butter for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the peanut filling by blending peanuts, sugar, and water until smooth.
3. Prepare the corn filling by heating butter in a pan over medium heat. Add corn kernels and cook until lightly toasted. Season with salt to taste.
4. Brush both sides of Apam Balik with cooking oil or butter.
5. Place one piece of Apam Balik on a baking sheet and spread a portion of peanut filling, leaving a 1-inch border around the edges.
6. Top with corn filling and cover with another piece of Apam Balik.
7. Bake for 10-12 minutes or until Apam Balik is golden brown.
8. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Nyonya Acar with Pickled Vegetables
Acar, a classic Nyonya dish, is a sweet and sour condiment made with pickled vegetables. This recipe combines the perfect balance of flavors to complement any meal.
Ingredients:
– 2 cups mixed vegetables (cucumber, carrot, bell pepper, onion)
– 1 cup sugar
– 1 cup vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon salt
Instructions:
1. Cut the mixed vegetables into bite-sized pieces and set aside.
2. In a large bowl, combine sugar, vinegar, water, garlic, and ginger. Stir until the sugar dissolves.
3. Add the vegetable pieces to the liquid mixture and let it sit at room temperature for 24 hours, or refrigerate overnight.
4. After 24 hours, give the acar a good stir and adjust the seasoning if needed.
5. Store the acar in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 24 hours (optional), serving time: immediate
Ikan Bakar with Spicy Grilled Fish
Experience the bold flavors of Southeast Asia with this aromatic and spicy grilled fish recipe, inspired by the popular Malaysian dish, Ikan Bakar. This mouthwatering treat is perfect for a quick weeknight dinner or a flavorful outdoor gathering.
Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup coconut milk
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon chili flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons tamarind paste
– 2 kaffir lime leaves (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together coconut milk, oil, garlic, ginger, chili flakes, salt, and pepper.
3. Add fish fillets and marinate for at least 30 minutes or up to several hours.
4. Grill fish for 3-4 minutes per side or until cooked through.
5. Brush with tamarind paste during the last minute of grilling.
6. Garnish with cilantro and kaffir lime leaves (if using).
7. Serve immediately.
Cooking Time: 12-15 minutes
Kuih Lapis with Layered Steamed Cake
A classic Malaysian dessert, Kuih Lapis is a visually stunning and delicious steamed cake with layers of sweet and savory flavors. This recipe yields a moist and fluffy cake that’s perfect for special occasions or everyday treats.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon pandan extract (optional)
– 1/4 teaspoon salt
Instructions:
1. Preheat steamer to high heat.
2. In a large mixing bowl, combine flour, sugar, and salt. Whisk until well combined.
3. Add coconut milk, vegetable oil, eggs, and pandan extract (if using). Mix until smooth batter forms.
4. Pour 1/4 cup of the batter into a greased cup or mold.
5. Steam for 10-12 minutes, then repeat steps 2-4 to create 6-8 layers.
6. Let the cake cool before serving.
Cooking Time: 50-60 minutes (depending on number of layers)
Pisang Goreng with Crispy Banana Fritters
This classic Southeast Asian dessert is a sweet and crispy treat that’s perfect for any occasion. Pisang Goreng, or banana fritters, are made with ripe bananas, flour, eggs, and spices, then deep-fried to perfection.
Ingredients:
– 3-4 ripe bananas
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 egg
– Vegetable oil for frying
Instructions:
1. Peel the bananas and mash them in a bowl.
2. In a separate bowl, whisk together flour, salt, cinnamon, and cardamom.
3. Add the dry mixture to the mashed bananas and mix well.
4. Beat in the egg until combined.
5. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat.
6. Using a spoon, drop small portions of the banana mixture into the oil.
7. Fry for 3-4 minutes on each side or until golden brown and crispy.
8. Remove from oil with a slotted spoon and drain excess oil.
Cooking Time: 10-12 minutes
Kaya Toast with Soft-Boiled Eggs
Start your day with a nostalgic and flavorful breakfast inspired by the streets of Singapore. This simple yet satisfying recipe combines buttery kaya toast with soft-boiled eggs, creating a delightful harmony of textures and tastes.
Ingredients:
– 2 slices of white bread (preferably toasted)
– 1/4 cup of kaya (coconut egg jam)
– 2 large eggs
– Salt and water for boiling eggs
– Butter or margarine for spreading
Instructions:
1. Boil the eggs in salted water for 6-7 minutes, then immediately transfer to an ice bath to stop cooking.
2. Toast the bread until lightly browned.
3. Spread a layer of kaya on each slice of toast.
4. Slice the soft-boiled eggs into halves or quarters.
5. Place the eggs on top of the kaya toast.
6. Drizzle with butter or margarine, if desired.
Cooking Time: 15 minutes (includes boiling eggs)
Enjoy your delicious Kaya Toast with Soft-Boiled Eggs!
Oyster Omelette with Starch and Eggs
A classic Chinese dish from Taiwan, this oyster omelette is a flavorful and savory treat that combines succulent oysters with eggs and starch. This recipe yields a fluffy and moist omelette with a hint of sweetness.
Ingredients:
– 2 large eggs
– 1/4 cup cornstarch
– 1/2 cup water
– 1 tablespoon vegetable oil
– 12-15 oyster slices (about 1/4 inch thick)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together eggs and cornstarch until smooth.
2. Gradually add water while whisking until the mixture is free of lumps.
3. Heat vegetable oil in a non-stick pan over medium heat.
4. Pour egg mixture into the pan and cook for 2-3 minutes or until edges start to set.
5. Arrange oyster slices on half of the omelette, season with salt and pepper to taste.
6. Fold the other half of the omelette over the oysters.
7. Cook for an additional 1-2 minutes or until the eggs are almost set.
8. Slide onto a plate and garnish with chopped scallions if desired.
Cooking Time: 5-7 minutes
Pulut Hitam with Black Glutinous Rice Pudding
Pulut hitam, a traditional Southeast Asian dessert, is elevated to new heights with the addition of creamy coconut milk and fragrant pandan leaves. This comforting pudding is perfect for any occasion.
Ingredients:
– 1 cup black glutinous rice
– 3 cups water
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup coconut cream
– 1/4 cup whole milk
– 1 pandan leaf, cut into small pieces
– Ice cubes
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain and wash the rice thoroughly. Combine with sugar, salt, and 3 cups of fresh water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until the rice is cooked and creamy.
3. In a blender or food processor, combine coconut cream, whole milk, and pandan leaves. Blend until smooth and fragrant.
4. Stir the blended mixture into the cooked glutinous rice pudding. Chill in the refrigerator before serving. Serve warm or at room temperature with ice cubes if desired.
Cooking Time: 20 minutes + soaking time
Ayam Percik with Grilled Spiced Chicken
Experience the flavors of Malaysia with this aromatic grilled chicken dish, marinated in a blend of spices and herbs that will leave you craving for more. This recipe is perfect for a quick and delicious meal or as a main course for your next gathering.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a blender or food processor, combine coconut milk, soy sauce, lime juice, garlic, ginger, cumin, smoked paprika, salt, and pepper. Blend until smooth.
2. Place chicken breasts in a large bowl and pour the marinade over them. Mix well to coat evenly.
3. Cover and refrigerate for at least 30 minutes or overnight.
4. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Serve hot with steamed rice or roti.
Cooking Time: 20-25 minutes
Summary
Discover the rich flavors and aromas of Malaysia through 20 authentic recipes. From popular street food dishes like Nasi Lemak with Crispy Anchovies and Sambal, to comforting bowls of Hainanese Chicken Rice with Ginger Paste, these recipes showcase the country’s culinary diversity. Try making Satay Skewers with Peanut Sauce, or indulging in Curry Mee with Coconut Milk and Tofu Puffs. With a range of dishes from different regions and cultures, this collection is perfect for adventurous home cooks looking to explore Malaysian cuisine.
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