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5 Iconic Malaysian Heritage Dishes: Truly Sedap
As a multicultural state, Malaysia boasts one of the most diverse cuisines in South East Asia. Today, Malaysia has officially recognized 213 traditional dishes as National Heritage food. While Malaysia shares similar dishes with its regional neighbors, these 5 traditional dishes have enabled Malaysia to stand-out from the rest of the region!
1. Rendang
Rendang is a meat dish slow-cooked with coconut milk and assorted spices, including turmeric, lemongrass, galangal, ginger, shallots, chilis and garlic. The cooking process creates an incredibly tender meat that is coated in a thick sauce that is mildly spicy with a nutty richness. As a National Heritage dish of Malaysia, Rendang highlights the brilliance of traditional Malay cooking methods with its exquisite flavour profile.
Rendang
2. Nasi Lemak
Nasi Lemak is the undisputed national dish of Malaysia. The name comes from the Malay term for "rice" (Nasi) and "creamy-rich" (Lemak), referring to the use of coconut milk to enrich the rice. The rice is then usually paired with sambal, anchovies, peanuts and egg. While it is traditionally a breakfast dish, it is commonly served at any time of the day.
Nasi Lemak
3. Satay
Satay is one of the most traditional Malay dishes and forms a quintessential part of Malaysian street food culture. It consists of seasoned, skewered meat, typically chicken, beef, or lamb, that is grilled over an open charcoal fire. The Satay skewers are then served with a rich, spicy-sweet peanut sauce, rice cakes, raw onions and cucumber.
Satay
4. Durian
Often referred as the "King of Fruits", Malaysia is home to more than 200 registered species of Durian. The most expensive and regarded best-tasting Durian is the Musang King, or Mao Shan Wang, which has a distinct star-shaped base with layers of rich and creamy flavours that change naturally from bitter to sweet. Malaysians consider the Durian as part of their heritage and a significant symbol of the Malaysian culture, making the fruit central to the country's identity.
5. Tempoyak
Fermented durian, or Tempoyak, is a Malay condiment made by being mixed with coconut milk curries or pounded with chilies into a spicy dip. Originally from Malaysia, Tempoyak has spread throughout Southeast Asia, gaining popularity in neighboring Indonesia. A popular traditional dish made with Tempoyak is Ikan Patin Tempoyak. Famously associated with the state of Pahang, the dish, made with silver catfish, is often served during large gatherings and celebrations. The combination of rich, spicy and slightly sweet flavours from the Tempoyak gives the dish a unique and enticing taste.
