Loved by Malaysians the world over, “masak lemak” is one of the most popular styles of cooking in Peninsular Malaysia and refers to cooking in coconut milk. You can prepare almost any ingredient in this style—and I especially love cooking spring vegetables like fiddleheads and fresh fava beans this way.
Lightly sweetened with palm sugar, pengat pisang—a delightful Malaysian dessert with pleasantly chewy sago pearls, bananas, and rich coconut milk—is the best kind of afternoon pick-me-up.
Layer kaya—a rich, velvety coconut jam with deep butterscotch notes—with thick slabs of butter for a sweet, tropical breakfast sandwich.
This no ho-hum chicken soup is deeply flavorful and satisfying, with an ease to deliciousness ratio that’s hard to beat.
South Indian and Malaysian cuisines come together in this spicy vermillion curry that’s simmered with fish heads, eggplant, and okra.
A strong spicy, sour, and savory fish soup served with thick rice noodles and a medley of aromatic herbs.
Imbued with the fragrance of ginger, lemongrass, and pandan, this Bornean rice dish is hearty and satisfying.
These palm-sugar-filled Malaysian dumplings are satisfyingly chewy—and worth keeping in your freezer for an easy anytime snack.
Bake your fish the Malaysian Portuguese way—with a spice paste and plenty of banana leaves.
Toss toasted coconut, slivers of shallot, and greens of your choice with chile sauce and lime juice for a sweet, smoky salad that pairs well with any simple protein or rice.
Made with chiles, fermented shrimp paste, and a squeeze of lime, and sambal belacan is the most famous and ubiquitous of Malaysian chile pastes.
To make this Malaysian griddled sandwich, slap your bread onto eggs as they’re cooking, then fold it all together with a choose-your-own-adventure set of toppings options: a tangy slaw, or a combination of crisp lettuce, ripe tomatoes, and chile sauce.
Teh Tarik (Sweet and Frothy Malaysian milk tea) consists of boiled black tea, evaporated creamer and condensed milk that is “pulled” until frothy and well combined. The result is a rich, sweet, and slightly tannic hot tea drink.
