If there is one thing you must do when travelling in Malaysia, what any local will recommend you to do isn't about visiting a place. It's eating.
Malaysians will feed you to your heart’s content, as they equate generous hospitality to making sure you have been fed with a good and proper meal. Such is the culture that it is common to hear the question, “Have you eaten yet?” as a welcome greeting.
Its citizens are extremely proud of its astounding culinary heritage that is a fusion of Malay, Chinese, Indian, Eurasian, Thai and many indigenous cultures found in the country. It is said that if you were to have one unique Malaysian dish for every meal, it would take you more than a year before you’d repeat the same dish.
You will find that most Malaysian dishes, although similar in name, are very different in taste and its serving styles. One such dish is the laksa, a noodle dish served with broth, served in many different varieties depending on the region you’re in. Here is a brief list of some popular local food you should try while travelling around Malaysia’s states.
The State Food Tour
Penang - Known to the locals as the absolute food haven, this state is home to the Penang Nyonya cuisine. Although Nyonya is a fusion of Malay and Chinese dishes, the Penang variant has hints of Thai cuisine influences and tend to be very sweet-sour tangy. Unique to Penang is the assam laksa, noodles served in a tangy fish broth.
Kelantan - Kelantan laksa or laksam are actually thick flatly rolled rice noodles, like tiny Swiss rolls, cut into bite sized pieces and served in a thick savoury fish broth cooked in coconut milk. Because of the gravy's thick consistency, laksam is traditionally eaten by hand.
Johor - Johor laksa is served in a curried fish broth and spaghetti noodles instead of the usual rice noodles.
Mention Malacca, and everyone will respond, Nyonya food! Fusion at its best, Nyonya (sometimes spelt Nonya) food contains many of traditional Chinese and Malay spices and herbs. But the key ingredient is belacan - a pungent dried shrimp paste that is commonly added to make the rich flavourful base for Nyonya dishes. Try devil’s curry, ayam cencaluk or kangkung belacan as an accompaniment to rice. Compared to Penang, Malacca Nyonya has more Indonesian influences.
Perak - Ipoh hor fun are flat rice noodles prepared in hard water, and served with chicken shred, prawns and spring onions. Ipoh “white” coffee is made from coffee beans specially roasted with palm oil margarine. Many locals believe that the aroma, taste and texture of the traditional "white" coffee blend is unique and superior to other locally produced coffee.
Negeri Sembilan is famously known for its Minangkabau food. Sharing much of it’s influence from the Indonesian Minangkabau people, those who enjoy really hot and spicy Malay food will appreciate this cuisine – a tradition where see a generous portion of cili padi (small hot chillies) is served. The state’s specialty is lemang, glutinous rice cooked in coconut milk and served with rendang, a spiced coconut beef dish.
Kedah - As the rice bowl state of Malaysia, many of it’s popular dishes are rice based. Sweet treats like kuih karas, som som (steamed rice flour rolls) and bengkang (sweet rice flour cakes) are popularly found here.
Sabah - The staple food for many of the Sabah local tribes isn’t rice, but corn, sago palm and cassava root (tapioca). If you were to live with any of the hill tribes or locals in the outskirts, you can try their varying types of sago starch porridge dishes. One popular Kadazan Dusun dish is the hinava tongii or pickled Spanish mackerel (ikan tenggiri). These dishes are hard to find in urban areas, so one of the only ways to experience local cooking would be to do a homestay programme.
Sarawak - Kolo mee is flash-boiled egg noodles, served with sliced roast pork and minced beef in some variations. Kuching Laksa also known as Sarawak laksa if you are West Malaysia, is a spicy curry soup base served with rice vermicelli.
Kuala Lumpur – If you don’t have time to traverse the country to explore its expansive culinary heritage, the capital city is a one-stop food haven where all these cultures come together. It won’t be as delicious as trying the original, and most of the time the city version will feel almost like a fast food version. Although, it does beat any culinary experience you’ll ever have, if it is your first time in Malaysia.
