Nasi Lemak
Nasi lemak, literally 'fat rice', is comprised of coconut rice, prawn sambal, fried/boiled egg, fried anchovies, peanuts, cucumber slices, and ayam rendang. There might be variations with regards to the accompaniments, but the rice, cucumber, sambal, peanuts and eggs are pretty much staple.
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Bah Kut Teh
There are few pleasures as fatty at bak kut teh, a pork rib stew with salty broth, perfect for dipping savoury yao char kwai in. It comes in a large pot, so order to share with bowls of rice as accompaniments.
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Laksa
Laksa definitely deserved its own spot in our 10 foods to try in Malaysia. Laksa is a delicious rich broth with noodles, topped with a variety of condiments depending on the region. It is particularly popular in Penang and Sarawak, each with their own variation.
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Banana Leaf
One of the great south Indian cuisines privilege of eating on a daily basis, of course, Chettinad cuisine. Chettinad cuisine is the cuisine of the Chettinad region in South India, serve white rice on a banana leaf with assortment of vegetables, curried meat or fish, pickles, and super addictive papadum. Most of the time, only the gravy of the curry will be served and no meat is served as it is meant to be traditional Indian vegetarian dish, which gets really sloppy as traditionally eaten this cuisine with the hand.
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Roti Canai
Roti canai is one of the many Indian influences in Malay cuisine. It consists of flatbread, served with a variety of yummu curries, usually dhal and mutton curry. In Malay the word canai means 'to roll out dough' which contains lots of ghee, flour and water.
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