Most of Malay foods are spicy due to multiple use of spices. The origin of Malay food is linked to the history of Indian and Middle eastern migration to the country. Curried dishes and Kuehs (Malaysian cakes) are the main and popular favourite of Malaysians. Each state in Malaysia has its native specialty.
Some local favourites are:
Nasi Goreng (Fried Rice): In Malaysia, Nasi Goreng is not favoured by the Malays but also Chinese. Usually, it is fried with eggs. Nasi Goreng Kampung is a Malay-style of Nasi Goreng which is slightly hot and spicy
Origin: Malaysia
Nasi Lemak: Rice cooked with coconut milk served usually with chilli paste of anchovies (Sambal Ikan Bilis), egg and cucumber. It is usually wrapped in banana leaves.
Origin: Malaysia
Nasi Tomato: Rice cooked in tomato sauce and spices and usually taken with come other dishes.
Origin: Penang
Pulut Udang: Glutinous rice flavoured with coconut, with spicy prawn fillings, wrapped in banana leaf and grilled.
Origin: Kedah
Sambals: Sambals are condiments made of chillies, onions, dry shrimp paste and other spices. Most popular type of Sambals in Malaysia are:
- Sambal Belacan: The most common sambal (hot condiment in Malaysia especially in the state of Kedah. Made from chillies, onions, dry shrimp paste and seasoned with salt, sugar and lime.
- Sambal Ikan Bilis: Anchovies (Ikan Bilis) cooked in a hot mix of chillies, onions, belacan (shrimp paste).
- Sambal Udang: Shrimps are cooked with sambal belacan and other spices
Origin: Malaysia
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