The vibrant flavors and aromas of Southeast Asian cuisine are a staple of many households around the world. For those who crave authentic Malaysian dishes, Rasa Malaysia has been a go-to resource for recipes that bring together the bold spices, fresh ingredients, and rich traditions of this diverse region. In this article, we’re excited to share 20 flavorful recipes that showcase the best of Malaysian cooking, from classic stir-fries and curries to sweet desserts and refreshing drinks.
From comforting bowls of noodle soup to spicy stir-fries and fragrant rice dishes, Rasa Malaysia’s collection of recipes is a culinary journey through the flavors and ingredients of Malaysia. Whether you’re a seasoned cook or just starting your culinary adventure, these 20 recipes are sure to inspire your taste buds and leave you wanting more.
In this article, we’ll dive into the world of Malaysian cuisine and explore the flavors, ingredients, and techniques that make each dish truly special. So let’s get cooking and discover the wonders of Rasa Malaysia!
Nasi Lemak with Crispy Anchovies and Sambal
A classic Malaysian dish, Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaves, served with crispy anchovies and spicy sambal. This recipe combines the comforting flavors of coconut milk, spices, and fermented fish to create a satisfying meal.
Ingredients:
– 2 cups uncooked jasmine rice
– 1 cup coconut milk
– 1/4 cup water
– 1 pandan leaf
– 1/2 cup crispy anchovies (ikan bilis)
– Sambal chili paste
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and set aside.
2. In a large saucepan, combine coconut milk, water, and pandan leaf. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
3. Add the soaked rice to the saucepan and stir well. Cook for an additional 15-20 minutes or until the rice is cooked and creamy.
4. While the rice cooks, fry the anchovies in hot oil until crispy. Drain excess oil on paper towels.
5. Serve the Nasi Lemak with fried anchovies and a spoonful of sambal chili paste. Season with salt to taste.
Cooking Time: 30-40 minutes
Char Kway Teow with Fresh Prawns and Chinese Sausage
Char Kway Teow is a classic Singaporean stir-fry dish that combines the savory flavors of prawns, Chinese sausage, and flat rice noodles. This recipe adds a fresh twist by incorporating succulent prawns and aromatic Chinese sausage.
Ingredients:
– 1 cup Char Kway Teow noodles
– 2 tablespoons vegetable oil
– 4-6 fresh prawns, peeled and deveined
– 2 slices of Chinese sausage (lap cheong), sliced into thin strips
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Cook Char Kway Teow noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add prawns and cook until pink, about 2-3 minutes per side. Remove from wok.
4. Add Chinese sausage strips and cook until slightly caramelized, about 1 minute.
5. Add garlic, soy sauce, and oyster sauce (if using). Stir-fry for 30 seconds.
6. Add cooked noodles, prawns, and stir-fry for 2-3 minutes, combining ingredients.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions. Serve immediately.
Cooking Time: Approximately 15-20 minutes
Rendang Beef Slow-Cooked in Coconut Milk and Spices
Experience the rich flavors of Southeast Asian cuisine with this tender and aromatic rendang beef dish, slow-cooked in coconut milk and a blend of spices.
Ingredients:
– 1 kg beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 inches ginger, sliced
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili flakes
– 1 can (400ml) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef pieces, then set aside.
2. Add onions, garlic, and ginger; sauté until softened.
3. Mix in coriander powder, cumin powder, turmeric powder, and red chili flakes. Cook for 1 minute.
4. Add browned beef, coconut milk, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
Laksa Lemak with Thick Rice Noodles and Shrimp
This recipe combines the flavors of Malaysia’s national dish with succulent shrimp and a variety of spices, all wrapped up in a rich coconut-based curry sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 package thick rice noodles
– 2 cups water
– 2 tablespoons vegetable oil
– 4-6 shrimps, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons laksa paste
– 2 cups coconut milk
– 1 cup curry leaves
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a large wok or frying pan over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from pan and set aside.
3. In same pan, add garlic, ginger, and laksa paste. Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and curry leaves. Stir well to combine. Bring to a simmer and cook for 5 minutes or until sauce thickens.
5. Add cooked shrimp back into the sauce and stir to coat.
6. Serve over cooked noodles and garnish with cilantro.
Cooking Time: 15-20 minutes
Hainanese Chicken Rice with Fragrant Ginger Sauce
A classic Singaporean dish, Hainanese Chicken Rice is a comforting and flavorful combination of poached chicken, fragrant rice cooked in chicken stock, and served with a spicy ginger sauce. This recipe brings together the quintessential elements of this beloved dish.
Ingredients:
– 1 whole chicken (3 lbs)
– 2 cups uncooked white rice
– 4 cups chicken stock
– 2 inches piece of fresh ginger
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 1 tsp salt
– 1 tsp black pepper
– 2 tbsp soy sauce
– 2 tbsp chili flakes (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Poach the chicken in boiling water with ginger and garlic for 30 minutes, or until cooked.
2. Cook rice with chicken stock, salt, and black pepper. Simmer for 20 minutes, or until grains are separate.
3. In a pan, heat oil over medium-high heat. Add soy sauce, chili flakes (if using), and minced garlic. Stir-fry for 30 seconds.
4. Slice the poached chicken into thin strips. Serve with fragrant rice, ginger sauce, and garnish with cilantro.
Cooking Time: 1 hour 15 minutes
Satay Skewers with Peanut Dipping Sauce
Experience the flavors of Southeast Asia with these delicious satay skewers, served with a creamy peanut dipping sauce.
Ingredients:
– 500g chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 20 bamboo skewers
– Peanut Dipping Sauce (recipe below)
Instructions:
1. In a large bowl, combine chicken, coconut milk, garlic, ginger, salt, and pepper. Mix well to coat.
2. Thread 3-4 pieces of chicken onto each skewer.
3. Preheat grill or grill pan to medium-high heat. Cook satay skewers for 8-10 minutes, turning occasionally, until cooked through.
4. Serve hot with Peanut Dipping Sauce.
Peanut Dipping Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
Mix all ingredients until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-12 minutes (includes cooking time for peanut dipping sauce)
Roti Canai Flaky and Crispy with Curry Dip
Experience the authentic flavors of Southeast Asia with this simple recipe for roti canai, a delicate and flaky flatbread that pairs perfectly with a rich and creamy curry dip.
Ingredients:
For the Roti Canai:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
For the Curry Dip:
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 1 teaspoon curry powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Add ghee or oil and mix until crumbly.
3. Gradually add lukewarm water and knead until dough forms.
4. Divide into 6-8 portions and roll out each portion into a thin circle.
5. Cook in a non-stick skillet over medium heat for 30-45 seconds on each side, or until golden brown.
6. For the curry dip, sauté onion, garlic, and ginger in a pan until softened. Add coconut milk, curry powder, and salt. Simmer for 10-15 minutes or until thickened.
Cooking Time: 20-25 minutes
Penang Assam Laksa with Mackerel and Tamarind Broth
Experience the bold flavors of Penang’s iconic street food, Assam Laksa, elevated by the richness of mackerel and the tanginess of tamarind broth.
Ingredients:
– 4 cups water
– 2 tablespoons assam paste (or substitute with tamarind paste)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 mackerel fillets (about 6 ounces each), cut into bite-sized pieces
– 2 cups mixed vegetables (such as bean sprouts, bok choy, and scallions)
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Cooked noodles or rice for serving
Instructions:
1. Combine water and assam paste in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and onion; cook until fragrant, about 30 seconds.
3. Add mackerel and cook until cooked through, about 3-4 minutes.
4. Add mixed vegetables and stir-fry until tender-crisp.
5. Stir in fish sauce, soy sauce, salt, and pepper to taste.
6. Serve mackerel mixture over noodles or rice, with tamarind broth spooned on top.
Cooking Time: 25-30 minutes
Cendol Dessert with Coconut Milk and Palm Sugar Syrup
This refreshing dessert is a popular treat in Southeast Asia, perfect for hot summer days. The combination of coconut milk, palm sugar syrup, and shaved ice creates a unique flavor profile that’s both sweet and savory.
Ingredients:
– 1 cup coconut milk
– 1/2 cup palm sugar syrup (or brown sugar)
– 1/4 cup water
– 1/2 cup shaved ice
– 10-12 cendol strands (purple rice flour jelly)
– Ice cubes
Instructions:
1. In a large bowl, combine coconut milk and palm sugar syrup. Whisk until the sugar is fully dissolved.
2. Add water to the mixture and stir well.
3. Place shaved ice in a tall glass or container.
4. Pour the coconut-palm sugar mixture over the ice.
5. Arrange cendol strands on top of the mixture.
6. Serve immediately, with ice cubes if desired.
Cooking Time: 10 minutes (preparing ingredients only)
Tips:
– Adjust the amount of palm sugar syrup to your taste.
– You can also add a pinch of salt to balance the sweetness.
– For an extra creamy dessert, add a scoop of vanilla ice cream on top.
Nyonya Acar Awak Spicy Pickled Vegetables
A flavorful and spicy condiment from Malaysian Nyonya cuisine, this pickling recipe is perfect for accompanying grilled meats, as a side dish or using as an ingredient in other recipes.
Ingredients:
– 2 cups mixed vegetables (cucumbers, carrots, cauliflower, etc.)
– 1 cup vinegar
– 1/2 cup water
– 1/4 cup sugar
– 2 tablespoons soy sauce
– 2 tablespoons salt
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (or more to taste)
– Fresh cilantro leaves for garnish
Instructions:
1. Combine vinegar, water, sugar, soy sauce, salt, and vegetable oil in a large bowl.
2. Add the mixed vegetables, garlic, onion, cumin, coriander, and cayenne pepper.
3. Stir well to combine and let it sit at room temperature for at least 24 hours or refrigerate for up to 1 week.
4. Serve chilled or at room temperature, garnished with fresh cilantro leaves.
Cooking Time: 24 hours minimum or refrigerate for up to 1 week.
Kari Kapitan Creamy Chicken Curry with Potatoes
Savor the rich flavors of Southeast Asia with this comforting and creamy curry dish, perfect for a cozy night in. Kari Kapitan is a popular Singaporean curry that combines tender chicken, fluffy potatoes, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until the onion is translucent.
2. Add chicken and cook until browned, about 5 minutes.
3. Add potatoes, coconut milk, salt, and pepper. Stir well to combine.
4. Reduce heat to low, cover, and simmer for 20-25 minutes or until the potatoes are tender.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 25 minutes
Pisang Goreng Crispy Fried Bananas with Caramel Glaze
Pisang Goreng Crispy Fried Bananas with Caramel Glaze
Transforming ripe bananas into a crispy, sweet treat is easier than you think! This Pisang Goreng recipe combines the natural sweetness of bananas with the richness of caramel glaze.
Ingredients:
– 3-4 ripe bananas
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– Vegetable oil for frying
– Caramel glaze (store-bought or homemade)
Instructions:
1. Peel the bananas and cut them into 1-inch pieces.
2. In a shallow dish, mix together flour, salt, and sugar.
3. Dip each banana piece into the flour mixture, coating evenly.
4. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
5. Fry the coated bananas for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain excess oil on paper towels and serve warm with caramel glaze drizzled on top.
Cooking Time: 10-12 minutes
Otak-Otak Grilled Spiced Fish Parcels in Banana Leaves
Experience the flavorful and aromatic taste of Southeast Asian street food with this simple recipe for Otak-Otak, a grilled spiced fish parcel wrapped in banana leaves. Perfect for a quick dinner or snack.
Ingredients:
– 4 fish fillets (cod or tilapia), cut into small pieces
– 1/2 cup coconut milk
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– Banana leaves (about 4-6 leaves)
Instructions:
1. In a bowl, mix together coconut milk, ginger, garlic, coriander powder, turmeric powder, salt, and pepper.
2. Add the fish pieces to the mixture and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat grill to medium heat.
4. Cut banana leaves into squares, about 6 inches per side.
5. Place a piece of fish onto the center of each leaf square, leaving a 1-inch border around it.
6. Fold the leaf over the fish and secure with toothpicks if needed.
7. Grill the Otak-Otak for 4-6 minutes per side or until the fish is cooked through and the banana leaves are slightly charred.
8. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Ikan Bakar Whole Grilled Fish with Spicy Sambal
This classic Southeast Asian recipe combines the simplicity of grilling a whole fish with the bold flavors of spicy sambal. The result is a deliciously aromatic and savory dish that’s perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1 whole fish (such as tilapia or snapper), scaled and gutted
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 cups sambal chili paste
– 2 lime wedges
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together oil, garlic, and ginger.
3. Brush the mixture evenly onto both sides of the fish.
4. Place the fish on the grill and cook for 8-10 minutes per side, or until cooked through.
5. Meanwhile, warm the sambal chili paste by stirring it with a spoon over low heat.
6. Serve the grilled fish with a dollop of warmed sambal, a squeeze of lime juice, and garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Kuih Lapis Steamed Layered Pandan and Coconut Cake
Kuih Lapis is a beloved Malaysian dessert that combines the natural sweetness of pandan leaves with the richness of coconut milk. This steamed layered cake is a delightful twist on the traditional recipe, resulting in a moist and fragrant treat.
Ingredients:
– 2 cups glutinous rice flour
– 1 cup grated coconut
– 1/4 cup unsweetened condensed milk
– 1/4 cup pandan extract
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 3 eggs, beaten
– Vegetable oil for greasing
Instructions:
1. Preheat steamer to high heat.
2. In a large mixing bowl, combine glutinous rice flour, grated coconut, condensed milk, pandan extract, and salt. Mix until well combined.
3. Add beaten eggs and mix until the batter is smooth.
4. Grease 6-8 small cups or molds with vegetable oil.
5. Divide the batter evenly among the prepared cups.
6. Steam for 15-20 minutes or until a toothpick inserted comes out clean.
7. Let cool before serving.
Cooking Time: 15-20 minutes
Bubur Cha Cha Sweet Coconut Milk Dessert with Taro
This traditional Southeast Asian dessert is a creamy and sweet treat that combines the nutty flavor of taro with the richness of coconut milk.
Ingredients:
– 1 cup taro, peeled and cubed
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 teaspoon salt
– 1/2 tablespoon pandan extract (optional)
– Ice cubes
Instructions:
1. In a medium saucepan, combine taro, water, and sugar. Cook over medium heat until the taro is tender, about 15-20 minutes.
2. Drain the taro mixture and mash the taro into a smooth paste.
3. In a large bowl, whisk together coconut milk, salt, and pandan extract (if using).
4. Add the mashed taro to the coconut milk mixture and stir until well combined.
5. Refrigerate the dessert for at least 2 hours or overnight to allow it to chill and thicken.
6. Serve the Bubur Cha Cha chilled, garnished with a sprinkle of sugar if desired.
Cooking Time: 20 minutes
Kaya Toast with Soft-Boiled Eggs and Soy Sauce
Kaya toast is a beloved breakfast or snack dish in Singapore, typically served with soft-boiled eggs and soy sauce. This simple yet satisfying recipe combines the richness of kaya spread with the creaminess of soft-boiled eggs and the savory flavor of soy sauce.
Ingredients:
– 2 slices of white bread
– 1/4 cup kaya spread (or substitute with butter or margarine)
– 2 large eggs
– 1 tablespoon soy sauce
– Salt, to taste
Instructions:
1. Toast the bread until lightly browned.
2. Spread 1-2 tablespoons of kaya spread on each slice of toast.
3. Soft-boil the eggs by placing them in a pot of simmering water for 6-7 minutes. Remove and rinse with cold water.
4. Slice the soft-boiled eggs into halves or quarters, depending on your preference.
5. Serve the toasted bread with kaya spread topped with soft-boiled eggs.
6. Drizzle soy sauce over the eggs to taste.
7. Season with salt as needed.
Cooking Time: 10-12 minutes
Popiah Fresh Spring Rolls with Turnip and Shrimp
Experience the vibrant flavors of Southeast Asia with these crispy Popiah spring rolls filled with tender turnip, succulent shrimp, and fragrant herbs. Perfect as a snack or appetizer, this recipe is sure to delight.
Ingredients:
– 2 cups mixed greens (such as cilantro, mint, and basil)
– 1 large turnip, peeled and thinly sliced
– 1/2 cup cooked and peeled shrimp
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon sesame oil
– Salt to taste
– Spring roll wrappers (about 20-24 sheets)
Instructions:
1. In a large bowl, combine mixed greens, turnip slices, and cooked shrimp.
2. In a small bowl, whisk together soy sauce, lime juice, and sesame oil. Pour over the filling mixture and toss to coat.
3. Place a spring roll wrapper on a flat surface. Arrange about 1/4 cup of the filling mixture in the center.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly. Repeat with remaining wrappers and filling.
5. Serve immediately, or store in an airtight container for up to 2 hours.
Cooking Time: None
Apam Balik Fluffy Peanut Pancakes with Sweet Corn
Experience the sweet and savory fusion of Southeast Asian flavors with these Apam Balik-inspired pancakes, filled with roasted sweet corn and peanut goodness.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon vegetable oil
– 1/2 cup roasted sweet corn kernels
– 2 tablespoons peanut butter
– Sesame seeds for garnish (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, and vegetable oil.
3. Combine the wet and dry ingredients; stir until smooth.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour 1/4 cup of batter onto the pan; cook for 2-3 minutes or until bubbles appear on surface.
6. Flip and cook for another minute.
7. Spread peanut butter on each pancake, then top with roasted sweet corn kernels.
8. Garnish with sesame seeds if desired.
Cooking Time: 15-20 minutes (depending on the number of pancakes)
Sup Kambing Spiced Lamb Soup with Herbs and Potatoes
Warm up with this hearty Malaysian-inspired soup, perfect for a cozy evening meal.
Ingredients:
– 500g lamb bones (or substitute with beef or chicken bones)
– 1 tablespoon Sup Kambing spice mix (or substitute with a blend of cumin, coriander, and cinnamon)
– 2 medium potatoes, peeled and diced
– 2 stalks lemongrass, bruised
– 2 kaffir lime leaves
– 2 cloves garlic, minced
– 1 onion, chopped
– 4 cups lamb or beef broth
– Salt and pepper to taste
– Fresh herbs (such as parsley, cilantro, or mint) for garnish
Instructions:
1. Preheat oven to 150°C (300°F).
2. Roast the lamb bones in the oven for 30 minutes, or until fragrant.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the Sup Kambing spice mix, lemongrass, and kaffir lime leaves. Cook for 1 minute.
5. Add the roasted lamb bones, potatoes, broth, salt, and pepper. Bring to a boil, then simmer for 45 minutes or until the potatoes are tender.
6. Season with additional salt if needed.
7. Serve hot, garnished with fresh herbs.
Cooking Time: Approximately 1 hour and 15 minutes.
Summary
Discover the flavors of Malaysia with these 20 authentic recipes! From popular dishes like Nasi Lemak with Crispy Anchovies and Sambal, to unique treats like Otak-Otak Grilled Spiced Fish Parcels, there’s something for every palate. Explore classic combinations like Char Kway Teow with Fresh Prawns and Chinese Sausage, or indulge in sweet delights like Cendol Dessert with Coconut Milk and Palm Sugar Syrup. With a variety of dishes that showcase the country’s diverse cultural influences, this collection is sure to transport your taste buds to Malaysia!
