Eating out is part of the Malaysian culture and there is no better place to get in touch with friends and relatives than during a delicious meal. Most dishes in Malaysia are either based on rice or mee. Malay dishes often contains beef, chicken, mutton or fish; but never pork as Malay food needs to be halal. Chinese dishes often contains pork. Indian dishes are often vegetarian; and they never contain beef (though Indians do eat chicken, mutton and fish) (Information referenced from http://www.wonderfulmalaysia.com/malaysia-food-and-famous-dishes.htm)
Satay– one of Malaysia’s most popular foods, Satay (written as sate in Malay) is made from marinated beef and chicken pieces skewered with wooden sticks and cooked on a charcoal grill. It is typically served with compressed rice cut onions, cucumber, and a spiced peanut gravy for dipping. The town of Kajang in Selangor is famous for its satay; Sate Kajang is a term for a style of sate where the meat chunks are bigger than that of a typical satay, and the sweet peanut sauce is served along with a portion of fried chilli paste
Nasi lemak– A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred to as the national dish.It is customarily served with ikan bilis, peanuts, sliced cucumber, hard boiled eggs and sambal. Although it is often considered a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly eaten at any time of the day. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang.
Durian – a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. It is also known as the “King of the Fruits”. Several species of durian exist throughout Malaysia – common cultivars come with pale cream or yellow coloured arils, whereas some varieties found in Borneo are naturally bright red, orange or even purple in colour.
Nasi dagang – rice cooked with coconut milk and fenugreek seeds, served with a fish gulai (usually tuna or ikan tongkol), fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi dagang (“trader’s rice” in Malay) is a staple breakfast dish in the northeastern states of Kelantan and Terrenganu. It should not be confused with nasi lemak, as nasi lemak is often found sold side-by-side with nasi dagang for breakfast in the east coast of Peninsular Malaysia.
Air bandung – a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of Bandung in Indonesia. Bandung within this context refers to anything that comes in pairs or is mixed from many ingredients.
Char kway teow – Stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad.
Chee cheong fun – are square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets. The steamed rice sheets is rolled or folded for ease in serving. It is usually served with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy.
Beriani or Biryani – a rice dish made from a mixture of spices, basmati rice, yoghurt, meat or vegetables. The ingredients are ideally cooked together in the final phase andis time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which is meant to reduce preparation time.