food

Celebrating Malaysia’s national dishes

September 16, 2015

Nasi lemak, often dubbed Malaysia's national dish, is found around almost every corner. Thanks to our diverse culture, Malaysia is blessed with a variety of cuisines that can be enjoyed anywhere and at any time. – The Malaysian Insider pic, September 16, 2015.If there's one thing Malaysians can all agree on, it's that our food is one of the best there is.

Thanks to our diverse culture, we are blessed with a variety of cuisines that we can enjoy anywhere and at any time.

In celebration of Malaysia Day, we take a look at the one thing that unites us: food! Here's a look at some of the country's favourite dishes.

Nasi lemak

Nasi lemak needs no introduction. Often dubbed Malaysia's national dish, it's found around almost every corner. The basic nasi lemak comes with sambal, aromatic rice boiled with coconut milk and condiments but it is also often served with side dishes like ayam goreng berempah, sotong sambal and various curries.

For some, the fragrant coconut rice has to be fluffy and grainy while for others, it's the sambal, either sweet or savoury, that brings the flavours together. Whichever the case, nasi lemak holds a special place in every Malaysian's heart.

Roti canai

The roti canai is a staple at every mamak stall or Indian curry house, bringing together people from all walks of life to bond over a simple yet delicious dish. A type of flatbread made by tossing and spinning the dough (a la pizza dough), the perfect roti canai has to be served fresh off the stove, fluffy and “garing” (crispy).

Variations of it include incorporating anything from telur to tuna and planta to banana. Served with dhal, sambal and your choice of curries, roti canai is a dish for any occasion.

Char kway teow

You'll find char kway teow at any hawker stall in Malaysia but many agree that the best is found in Penang, where it originated from. The most important aspect of this fried noodle dish is the “wok hei” or breath of the wok that infuses every strand of smooth kway teow with a smoky aroma.

This wok hei emphasises the savoury flavours from the prawns, cockles and soy sauce that the noodles are fried with. The common char kway teow is a dry stir-fry but the Teochew and Malay versions favour a wetter style.

Sarawak laksa

Almost every state has their own version of laksa but none have attained the international recognition the Sarawak laksa has when celebrity chef Anthony Bourdain shared a photo of it on social media, garnering attention worldwide.

Sarawak laksa combines the creaminess of curry laksa and the sourness of asam laksa, using both coconut milk and tamarind in its chicken and prawn broth. With added aroma from galangal and lemongrass, the dish is served with vermicelli, prawns, sliced omelette and shredded chicken. For the most authentic flavours, you'd need to make a visit to Sarawak!

Chicken rice

Chicken rice is exactly what it says on the tin, a simple dish of chicken served with rice. Adapted from Hainanese cuisine, the traditional method of making the chicken involved submerging the whole fowl into meat stock before plunging it into ice cold water for a smooth and tender texture.

Paired with oily rice that is boiled with ginger (and sometimes pandan) in chicken stock, the result is an incredibly fragrant combo. And don't forget the spicy-sour chilli dip! Some stalls will serve the chicken simply steamed or roasted, the latter yielding a delicious crisp skin.

Sabah ngiu chap

Sabah is known for its meat production and nothing shows this off more than their ngiu chap noodles. Literally meaning “mixed beef”, the dish is positively brimming with full-bodied bovine flavours. Along with a rich and hearty beef broth, ngiu chap is often served with sliced lean beef, brisket, innards like omasum and tripe and silky-smooth kway teow.

Ngiu chap, like most other Sabah dishes, has to be eaten with fiery Sabah chilli. Made with fresh cili padi and lime, adding punch to the usually mild flavours of Sabah food.

Burger bakar

The burger bakar is the quintessential Malaysian roadside burger and one of the more popularly known brands is Ramly. The name itself refers to the patty used in making the burgers, scored and grilled with a few dashes of Worcestershire sauce and lots of pepper. But that's just the basic version. You can order it with cheese or have it "special" where they'll wrap the patty in an omelette. Better yet, combine them both for a burger special cheese combo.

At some stalls, they'll even combine chicken and beef patties for the ultimate burger. The burger bakar has since evolved to include bigger and better burgers like Burger Bakar Kaw Kaw in Ampang and Burger Bakar Abang Burn in Shah Alam.

Banana leaf rice

Originally from South India, banana leaf rice has since earned a place as one of Malaysians' (many) favourites for its fragrant curries and the novelty of eating off of a banana leaf. The components of the banana leaf rice has largely remained the same with parboiled rice, vegetable sides, a mix of dhal and curries and crisp papadoms as main ingredients. It is often eaten as a vegetarian dish but diners can choose to add on sides like chicken varuval, mutton peratal or fried fish.

Kolo mee

A comfort food that's great for any time of the day, kolo mee is another one of Sarawak's staples.

Similar in looks to the wantan mee, the only thing missing is the dark soy sauce colouring the noodles. Instead, bright red pork lard from char siew drippings is used to coat the springy egg noodles. It gives the kolo mee an extra savoury edge with a smoother texture. The dish is often served with slices of char siew and minced pork. Alternatively, beef is used for a halal version.

Nasi kandar

A Penang dish of mamak origins, nasi kandar got its name from the kandar pole hawkers used to carry buckets of rice with. A defining feature of nasi kandar is the mix of curries that flood the rice, earning it another name, "nasi banjir". Diners also get to choose from a variety of side dishes like ayam ros, a stew similar to ayam masak merah.

Big nasi kandar brands like Line Clear and Nasi Kandar Beratur in Penang have garnered their own loyal followings, with fans willing to wait for hours to get a taste.

If we had to include all the foods that make us truly Malaysian, this list would be endless. We're sure that everyone has a particular dish that is close to their heart so this Malaysia Day, celebrate the best way possible – by eating up a storm! – September 16, 2015.