Malaysian Street Food Recipes

While you’re visiting Malaysia and the surrounding area, don’t forget about the street food! In this post we’ll cover some of the most popular dishes and where to find them.

Char Kway Teow

Char Kway Teow
Char Kway Teow

What is Char Kway Teow?

It’s a plate of flat rice noodles stir-fried with egg, bean sprouts and Chinese sausage. It’s usually served with shrimp or pork and sometimes you can get it with squid. The best part about char kway teow is that it has been cooked in a sweet soy sauce, which makes it very flavorful.

Where to find Char Kway Teow?

You can easily find this at any hawker center in Singapore or Malaysia. The price for one plate of char kway teow will be around $2-$3 SGD (Singapore Dollar). If you want to taste some good char kway teow while traveling in Malaysia then I would recommend going to Penang Street Food in George Town where they have branches at Bukit Jambul, Gurney Drive and Jalan Parameswara (New Lane).

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Laksa

Laksa is a delicious soup filled with noodles, seafood and vegetables. The broth is rich and spicy, with a hint of coconut milk. In this Malaysian street food recipe, you’ll learn how to make laksa at home.

What does laksa taste like?

Laksa is often compared to Thai tom yum soup because of its complex flavor profile that includes spicy notes of lemongrass and kaffir lime leaves. The main difference between the two is that laksa doesn’t contain any lemongrass or kaffir lime leaves—it instead uses galangal (or ginger) as its aromatic base note.

Penang Rojak

Penang Rojak
Penang Rojak

Rojak is a delicious, sweet and sour fruit salad that makes for a great breakfast or snack. Rojak is also very popular in Singapore, but the recipe varies between Malaysia and Singapore.

Ingredients:

  • 2 cups of bean sprouts
  • 1 cup of sliced cucumber (about 1 medium size)
  • 1/2 cup of pineapple chunks cut into small pieces
  • 2-3 tablespoons green mustard leaves (you can substitute with spinach)
  • 4-5 red chilies chopped finely
  • 2 tablespoons fried anchovies (optional)
  • 1/4 cup sweet potato flour mixed with 1/4 cup water to make a smooth batter
  • 3 tablespoons red chili paste mixed with 3 tablespoons palm sugar syrup and about 1/4 cup water; stir until you get a thick sauce

Nasi Lemak

Nasi Lemak is a popular Malaysian street food that is often served for breakfast. It’s made with rice, a spicy coconut milk gravy, fried fish, anchovies, peanuts and cucumber slices. In some versions of this dish you can also add chicken or beef to it.

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Roti Canai

If you have ever been to Malaysia, you will definitely be familiar with roti canai. It is a popular street food in Malaysia and it is also served as breakfast or snack food. To make this delicious flatbread, we need flour, water and salt. You may add yeast if you want the dough to rise but I prefer not using it because it makes my breads less fluffy and soft. The ingredients are mixed together by hand until they form a doughy consistency then kneaded until smooth before being cut into small pieces and rolled into balls which are flattened with a rolling pin into round disks of 2 cm thick each before cooking them on an iron griddle called “tawa” over medium heat until golden brown spots appear on both sides of the flattened dough circles which means that they’re ready for serving!

Ayam Goreng Berempah

Ayam Goreng Berempah
Ayam Goreng Berempah

If you’re looking for a recipe that’s easy and delicious, try Ayam Goreng Berempah. It’s a traditional Malay dish made with battered and deep fried chicken strips in a sweet and spicy sauce. This dish is very popular in Malaysia, where it’s frequently served as street food. You can find it at hawker markets or food stalls all over the country!

How To Make Ayam Goreng Berempah

To make your own version of this dish:

  • Heat up 2 tbsp vegetable oil in a wok or frying pan over medium heat. When hot, add half of your marinated chicken strips; cook until golden brown on both sides (about 6–8 minutes). Remove from the pan and set aside on paper towels to drain excess grease for about 5 minutes before serving warm with rice or noodles if desired.*

Satey

Satay is a Malay dish consisting of grilled meat served with a peanut sauce, cucumber and pineapple salad, and rice. Satay can be made from chicken or beef. The word “satay” derives from the Sanskrit word for skewer (sati). It is also known as sate in Indonesia, satti in Thailand and sati in Cambodia.

Satey are meat skewers which are marinated with spices before being grilled on a charcoal fire. They are often served at special occasions such as weddings or festivals such as Hari Raya Aidilfitri (Malaysia), Navratri (India) or Eid al-Adha (Muslim world).

Satay Celup

Satay celup is a popular makan (food) in Malaysia. It is a mixture of spicy, seasoned meat and vegetables wrapped in banana leaves, then covered with a sweet soy sauce. The dish is usually served as an appetizer or snack to be eaten with rice or eaten on its own.

The main ingredients are beef or chicken which has been marinated in spices like lemongrass, galangal (Thai ginger), shallots and garlic that give it a spicy flavor; it can also have other meats such as fish balls or squid balls added to the mix depending on the chef’s choice. The meat is then skewered onto bamboo sticks with skewers made from palm wood before being wrapped up into banana leaves along with sliced onions and green chilies for garnish before being served hot off its grill pan where it was cooked over charcoal coals during preparation time.

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Cendol

Cendol is a popular dessert in Malaysia and it can be found on many street corners and food stalls. Cendol is made from shaved ice, coconut milk, pandan leaves and green beans. It is sweet and creamy with a hint of tartness from the pandan.

The traditional cendol has some ingredients that are not common to most western palates such as jackfruit seeds, jelly and gula melaka (palm sugar).

Bak Kut Teh

Bak Kut Teh
Bak Kut Teh

Bak Kut Teh is a popular dish in Malaysia. It is a Chinese dish that consists of pork ribs simmered in herbs, spices, and broth. The soup base is usually made with garlic slices and ginger slices.

Bak Kut Teh originated from China, but it has become a local Malaysian favorite over time. In Malaysia there are many variations for this dish depending on the region you’re in (for example, Penang), but all include pork ribs as the main ingredient and most include cabbage and tofu puffs as side dishes or toppings on top of your bowl of bak kut teh!

These dishes give a good idea of how malasian street food is.

The dishes listed below are the most popular street food in Malaysia. They are all easy to make and can be found in many restaurants, and even some grocery stores, throughout the country.

These dishes give a good idea of how malasian street food is.

The dishes are easy to make and can be prepared in a short amount of time. They give a good idea of how Malasian street food is and provide many options for people who want an authentic taste of Malaysia at home.

By elkioskostreetfood

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