Malaysia is quite literally a melting pot of different cultures and cuisines. Whatever the dish, be it part of Malay, Chinese or Indian cuisine – you name it, we’ve eaten it all.
Think you’re pretty familiar with local delicacies? How many of these have you heard of and tasted before?
Lompat tikam is a well-loved Kelantanese dessert made of rice flour and coconut milk, and has a consistency of somewhere between hot fudge sauce and pudding. This multi-coloured kuih delivers the perfect balance of flavour and texture, and the combination of fragrant pandan and creamy coconut milk makes for a special-occasion treat.
This unique Perlis snack comprising grated coconut, glutinous rice and sugar is grilled until crispy and golden brown on the outside. Though dangai is made out of familiar ingredients, you might not have thought of enjoying them this way.
Nasi Hujan Panas
This beautifully-coloured rice dish is a close relative of ghee rice, originating in Terengganu. The process of making Nasi Hujan Panas may seem tedious, but it’s quite the opposite. Freshly-picked butterfly pea flowers, beetroot and turmeric are used to create the colours.
A Terengganu savoury snack, Sata is made from succulent fish fillet marinated with aromatic herbs and spices. Then, it is wrapped with banana leaves and grilled over hot coals. It’s best served with a hot cup of tea.
Nekbat is a fluffy, spongey rice ball doused in a sweet, sticky sugary syrup that truly caters to the Malaysian palate – particularly the east coast natives. It’s customarily made in a mould to preserve its unique shape.
Linopot is a popular dish among the Kadazan-Dusun in Sabah. It is rice stuffed with mashed yam and wrapped with Tarap leaves. Typically found in the Borneo Islands, Linopot is usually served during festive occasions or weddings.
Extracted from the interior trunk of the sago palm, ambuyat is a starchy, gooey substance that is eaten by the natives of Sabah as a replacement for rice. Though it is never eaten on its own due to its bland taste, it is usually and best paired up with savoury sides.
Roti Titab, a quintessential Kota Bharu breakfast, is a simple yet delectable dish that requires minimal ingredients like bread, butter, kaya and eggs. Super thick slices of white bread are covered in butter and kaya spread then toasted to perfection, before being topped with a half-boiled egg. The results? The perfect snack that tastes sweet and silky.
The Kompia – otherwise known as the Chinese bagel – is an iconic delicacy in Sarawak that’s popular among the Foochow community there. These bagels are typically stuffed with meat and cooked in special gravy, before being baked in an oven.
Kacang Pool is a Johor specialty dish, so you’d be hard-pressed to find it outside of the city. Influenced by Arabian cuisine, Kacang Pool is, essentially, mashed stew beans with minced meat. The stew is then served with freshly chopped onion, garlic, chilli and topped with a sunny side up. Want to make this dish taste even better? Have it with thick toasts!