Are you ready to spice up your dinner routine? Look no further than the bold and flavorful world of Malaysian cuisine! With its rich cultural heritage and geographical proximity to Southeast Asia, Malaysia has developed a unique cooking style that combines the spices of India with the aromas of China and the freshness of tropical fruits. In this article, we’ll take you on a culinary journey through 18 spicy Malaysian recipes that will tantalize your taste buds and leave you craving for more.
From classic dishes like Nasi Lemak with Coconut Rice and Sambal to modern twists like Char Kway Teow (Stir-Fried Rice Noodles), our selection of recipes has something for everyone. Whether you’re a spice lover or just looking to add some excitement to your meals, these mouth-watering Malaysian recipes are sure to satisfy your cravings.
Stay tuned for the full list of recipes and get ready to ignite your taste buds with the bold flavors of Malaysia!
Nasi Lemak with Coconut Rice and Sambal
Nasi Lemak is a beloved Malaysian dish that combines fragrant coconut-infused rice, savory fried anchovies, and spicy sambal sauce. This recipe brings together the authentic flavors of this national dish, perfect for serving at your next gathering or satisfying your cravings.
Ingredients:
For Coconut Rice:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1 cup water
– 1 tablespoon vegetable oil
– Salt to taste
For Fried Anchovies (Prawn):
– 1/2 cup prawn or anchovy fillets, rinsed and patted dry
– Vegetable oil for frying
– Salt to taste
For Sambal:
– 2 cups fresh chilies, seeded and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon tamarind paste
– Salt to taste
Instructions:
1. Cook Coconut Rice according to package instructions using coconut milk, water, and oil.
2. Fry Anchovies until crispy and season with salt.
3. Blend Sambal ingredients in a food processor until smooth.
4. Serve Nasi Lemak by placing cooked Coconut Rice on a plate, topping with Fried Anchovies, and serving with Sambal sauce.
Cooking Time: 30-40 minutes
Char Kway Teow (Stir-Fried Rice Noodles)
A popular Singaporean dish, Char Kway Teow is a flavorful and savory stir-fry made with flat rice noodles, pork, vegetables, and soy sauce. This recipe serves 2-3 people.
Ingredients:
– 200g flat rice noodles
– 1/2 cup mixed vegetables (e.g., bean sprouts, cabbage, carrots)
– 1/4 pound pork or chicken, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add garlic and stir-fry until fragrant.
4. Add pork or chicken and cook until browned.
5. Add mixed vegetables and stir-fry for 1-2 minutes.
6. Add cooked rice noodles, soy sauce, and oyster sauce (if using). Stir-fry everything together.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
9. Serve hot.
Cooking Time: 15-20 minutes
Roti Canai with Curry Dipping Sauce
This classic Indian flatbread is paired with a rich and creamy curry dipping sauce, perfect for a comforting snack or meal.
Ingredients:
For the Roti Canai:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 3/4 cup lukewarm water
For the Curry Dipping Sauce:
– 1 cup plain yogurt
– 1/2 cup curry powder
– 1/2 cup heavy cream
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add oil and lukewarm water to form a smooth dough.
3. Knead for 5 minutes and let it rest for 30 minutes.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into thin circles.
6. Cook on a non-stick skillet or griddle over medium heat for 1-2 minutes per side, until golden brown.
Curry Dipping Sauce:
1. In a bowl, mix together yogurt, curry powder, heavy cream, and lemon juice.
2. Season with salt to taste.
3. Serve warm roti canai with the curry dipping sauce.
Cooking Time: 20-25 minutes
Laksa Spicy Noodle Soup
Experience the bold flavors of Southeast Asia with this hearty and spicy noodle soup recipe. Perfect for a quick and satisfying meal, Laksa is a staple dish in many Asian cultures.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 teaspoon grated ginger
– 2 cups chicken or vegetable broth
– 1 cup coconut milk
– 1/4 cup laksa paste (or substitute with curry paste)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 8 oz rice noodles
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic, onion, and ginger; cook until fragrant (2 minutes).
2. Pour in broth, coconut milk, laksa paste, cumin, and turmeric powder. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Cook noodles according to package instructions. Drain and set aside.
4. Add cooked noodles to the soup pot; season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Satay Chicken Skewers with Peanut Sauce
Experience the flavors of Southeast Asia with these grilled chicken skewers served with a creamy peanut sauce. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Peanut Sauce (recipe below)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, ginger, salt, and pepper.
3. Add chicken to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, or until cooked through.
6. Serve with Peanut Sauce (recipe below).
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Whisk all ingredients together until smooth. Serve with grilled chicken skewers.
Cooking Time: 15-20 minutes (including marinating time)
Beef Rendang Slow-Cooked in Coconut Milk
Experience the rich flavors of Southeast Asia with this slow-cooked beef rendang recipe, infused with the creamy goodness of coconut milk. A perfect comfort food for a chilly evening.
Ingredients:
– 500g beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven or slow cooker over medium heat.
2. Add onions and cook until caramelized, about 10 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add beef and cook until browned on all sides, about 5-7 minutes.
5. Pour in coconut milk and season with salt and black pepper.
6. Cover and slow-cook on low for 2-3 hours or high for 1-2 hours.
Cooking Time: 2-3 hours (low) or 1-2 hours (high)
Hainanese Chicken Rice
This iconic recipe combines the flavors of juicy poached chicken, flavorful rice cooked in chicken stock, and spicy chili sauce. Experience the authentic taste of Singapore with this simple yet mouthwatering dish.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 cups uncooked white rice
– 4 cups chicken stock
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 stalks lemongrass, bruised
– Salt and pepper to taste
– Chili sauce and garnishes (optional)
Instructions:
1. In a large pot, combine chicken stock, rice, vegetable oil, garlic, ginger, and lemongrass. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
2. Poach the chicken by placing it in the pot and covering with a lid. Cook for 20-25 minutes or until cooked through.
3. Season the chicken with salt and pepper to taste.
4. Serve hot with flavored rice, chili sauce (if desired), and garnishes.
Cooking Time: 40-50 minutes
Curry Puffs with Fragrant Spiced Filling
Elevate your snack game with these aromatic curry puffs, bursting with a fragrant spiced filling that will leave you craving for more.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt, to taste
– 1/4 cup water
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a pan, heat oil over medium heat. Add onion, garlic, ginger, curry powder, cumin, and turmeric. Cook until onion is translucent.
3. Roll out puff pastry on a floured surface. Spoon the spiced mixture onto one half of the pastry, leaving a 1/2-inch border.
4. Brush edges with beaten egg and fold other half over filling. Press to seal.
5. Place curry puffs on prepared baking sheet and brush tops with remaining egg.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Nyonya Assam Prawns (Sweet and Sour Shrimp)
This classic Nyonya dish combines the flavors of sweet and sour with the succulent taste of prawns, making it a popular favorite among many. With its tangy tamarind sauce and aroma of spices, this recipe is sure to delight.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon tamarind paste
– 2 tablespoons palm sugar (or brown sugar)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 kaffir lime leaves, bruised
– Chopped scallions and fried shallots for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, tamarind paste, palm sugar, soy sauce, rice vinegar, salt, and pepper. Stir until the mixture is fragrant.
3. Add prawns and cook for 2-3 minutes, until they start to turn pink.
4. Add kaffir lime leaves and stir-fry for another minute.
5. Serve immediately, garnished with chopped scallions and fried shallots if desired.
Cooking Time: 10-12 minutes
Banana Leaf Fish with Turmeric and Lemongrass
Experience the authentic flavors of Southeast Asia with this aromatic fish dish, wrapped in banana leaves for a tender and flavorful result. This recipe is perfect for special occasions or everyday meals.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 banana leaves
– 1/4 cup coconut oil
– 2 lemongrass stalks, bruised
– 2 tsp turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut banana leaves into large pieces, big enough to wrap around the fish fillets.
3. Place a fish fillet in the center of each leaf piece.
4. Drizzle coconut oil over the fish, then sprinkle with turmeric powder and salt.
5. Place a lemongrass stalk on top of the fish.
6. Fold the banana leaves over the fish to form a packet.
7. Bake for 12-15 minutes or until the fish is cooked through.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Cendol (Icy Coconut Milk Dessert with Pandan Jelly)
Cendol is a popular Southeast Asian dessert that combines the creaminess of coconut milk with the sweetness of pandan jelly, all wrapped up in a refreshing and icy treat. This recipe is perfect for hot summer days or as a unique dessert to impress your friends.
Ingredients:
– 1 can of full-fat coconut milk
– 1 cup of granulated sugar
– 2 cups of water
– 1/4 teaspoon of salt
– 1/2 cup of pandan jelly (homemade or store-bought)
– Ice cubes
– Palm sugar syrup (optional)
Instructions:
1. In a blender, combine coconut milk, sugar, and salt. Blend until smooth.
2. Pour the mixture into a shallow metal pan or a 9×13 inch baking dish.
3. Freeze for at least 4 hours or overnight.
4. Cut the frozen coconut milk mixture into small blocks.
5. Place a block of coconut milk in a bowl and top with a piece of pandan jelly.
6. Serve immediately, or drizzle with palm sugar syrup for an extra touch.
Cooking Time: 4 hours (freezing time)
Mee Goreng Mamak (Spicy Fried Noodles)
Mee Goreng Mamak is a popular Malaysian street food that combines the perfect balance of spicy and savory flavors with a satisfying crunch from the fried noodles. This recipe brings you an authentic taste of this beloved dish.
Ingredients:
– 200g dried yellow noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon sambal chili paste (adjust to desired spiciness)
– 1/2 cup mixed vegetables (e.g., bean sprouts, cabbage, carrots)
– 1/4 cup chopped scallions
– Salt and black pepper to taste
– Fried shallots (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until fragrant.
3. Add noodles and sambal chili paste; stir-fry for 2-3 minutes.
4. Add mixed vegetables and scallions; stir-fry for another minute.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fried shallots if desired.
Cooking Time: 10-12 minutes
Apam Balik (Malaysian Pancake with Peanuts)
A classic Malaysian street food, Apam Balik is a delicious and addictive pancake filled with crunchy peanuts. This recipe yields a crispy and golden-brown pancake that’s perfect for breakfast or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 tablespoon vegetable oil
– 1/2 cup peanuts, chopped
Instructions:
1. In a large mixing bowl, combine flour, water, salt, and sugar. Mix until smooth batter forms.
2. Heat the vegetable oil in a non-stick pan or griddle over medium heat.
3. Pour about 1/4 cup of batter into the pan and spread evenly to form a thin layer.
4. Sprinkle chopped peanuts on top of the pancake.
5. Cook for 2-3 minutes, until the bottom is golden brown.
6. Flip and cook for another minute, until crispy.
7. Serve warm and enjoy!
Cooking Time: 5-7 minutes per batch
Kuih Dadar (Pandan Crepes with Coconut Filling)
A classic Malaysian dessert, Kuih Dadar is a delicate crepe filled with sweet coconut goodness. This recipe yields a delicious and authentic treat that’s sure to please.
Ingredients:
– 1 cup pandan-infused milk
– 2 large eggs
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Filling ingredients:
+ 1 cup shredded coconut
+ 1/4 cup granulated sugar
+ 1/2 teaspoon salt
+ 1/4 teaspoon pandan extract (optional)
Instructions:
1. In a bowl, whisk together pandan-infused milk, eggs, flour, and salt.
2. Heat the vegetable oil in a small non-stick pan over medium heat.
3. Pour in a small amount of batter and tilt to evenly coat the pan.
4. Cook for 2 minutes or until the edges start to curl.
5. Loosen with a spatula and flip.
6. Place a spoonful of coconut filling on one half of the crepe, then fold in half to enclose.
7. Repeat for remaining batter and filling.
Cooking Time: 10-12 minutes per batch
Ikan Bakar (Grilled Fish with Spicy Marinade)
Experience the bold flavors of Southeast Asia with this classic recipe from Malaysia. Ikan Bakar, or Grilled Fish with Spicy Marinade, is a simple yet flavorful dish that pairs perfectly with steamed rice and a side of spicy sambal.
Ingredients:
– 4 fish fillets (tilapia or snapper work well)
– 1/2 cup coconut milk
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Vegetable oil for grilling
Instructions:
1. In a blender or food processor, combine coconut milk, lime juice, garlic, ginger, and chili flakes. Blend until smooth.
2. Place the fish fillets in a shallow dish and pour the marinade over them. Let it sit for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove the fish from the marinade, letting any excess liquid drip off.
4. Brush the grilling surface with vegetable oil. Grill the fish for 3-4 minutes per side, or until cooked through.
5. Serve hot with steamed rice and a side of spicy sambal, if desired.
Cooking Time: 10-12 minutes
Kari Ayam (Malaysian Chicken Curry)
This spicy and aromatic curry is a staple of Malaysian cuisine, made with tender chicken cooked in a rich coconut milk-based sauce flavored with turmeric, cumin, coriander, and chilies.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– 1 cup chicken broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken and cook until browned on all sides, about 5-6 minutes.
5. Pour in coconut milk and chicken broth. Bring to a simmer.
6. Reduce heat to low and let curry simmer for 20-25 minutes or until the chicken is cooked through.
7. Season with salt to taste.
8. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 25-30 minutes
Pisang Goreng (Crispy Fried Banana Fritters)
A popular Southeast Asian dessert, Pisang Goreng is a sweet and crispy fried banana fritter that’s perfect for any occasion. This simple recipe yields a delicious treat that’s sure to please.
Ingredients:
– 2-3 ripe bananas
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup granulated sugar
– Vegetable oil for frying
– Egg, beaten (for egg wash)
– Powdered sugar (optional)
Instructions:
1. Peel the bananas and slice them into 1-inch pieces.
2. In a bowl, combine flour, salt, baking powder, and sugar.
3. Add the banana slices to the dry mixture and toss until well coated.
4. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat.
5. Dip each banana piece into the beaten egg and then coat with the flour mixture.
6. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain excess oil on paper towels and serve warm. Dust with powdered sugar if desired.
Cooking Time: 15-20 minutes
Popiah (Fresh Spring Rolls with Sweet Sauce)
Enjoy the refreshing flavors of Vietnam with this popular street food, featuring crispy spring rolls filled with shrimp and vegetables, served with a sweet and tangy dipping sauce.
Ingredients:
– 1 package spring roll wrappers
– 1/2 pound large shrimp, peeled and deveined
– 1/2 cup mixed vegetables (carrots, bean sprouts, cabbage)
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 tablespoon rice vinegar
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Sweet Sauce Ingredients: 1/4 cup sweetened condensed milk, 2 tablespoons honey, 1 tablespoon lime juice
Instructions:
1. Fill spring roll wrappers with shrimp, vegetables, and garlic.
2. Roll tightly and secure with a toothpick if needed.
3. Fry spring rolls in hot oil until crispy (about 5 minutes).
4. Drain on paper towels.
5. In a bowl, whisk together sweet sauce ingredients.
6. Serve fried spring rolls with sweet sauce for dipping.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your dinner routine with these 18 mouth-watering Malaysian recipes! From classic dishes like Nasi Lemak and Char Kway Teow, to popular street foods like Satay Chicken Skewers and Curry Puffs, this collection has something for everyone. With a focus on bold flavors and aromas, these recipes combine the best of Malaysia’s culinary traditions with international twists. Whether you’re in the mood for spicy noodle soups or sweet desserts, this article is sure to inspire your next meal.
