Welcome to Malaysia cusine.
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Malaysia cuisine
Variety is the spice in Malaysia food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.
Pulut Udang (Pulut Panggang)
This Malaysian cake (kueh) made from rice and prawns, is a favourite with Malaysian of all races. It is usually taken for breakfast or afternoon tea...
Laksa
Serve for individuals on a plate: put some noodles on plate, place the garnishing vegetables on top. Stir well...
Onde Onde
This kueh is a nice light breakfast taken with other kueh or served as a dessert....
Malaysian Noodles (Hokkien Mee)
Heat the oil in a wok or large saucepan until very hot, add the garlic, chicken and pork and stir fry for 2 minutes...
Banana in Coconut Milk (Pengat Pisang)
Place the coconut milk, palm white sugar, sugar and salt in a large saucepan and bring to the boil, stirring...
Steamed Banana Parcels (Lepat Pisang)
Place the banana leaves in a large bowl of boiling water for 30 seconds to soften, then drain and dry with...
