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Key Ingredient
- Bean Curd (1)
- Bean Sprout (1)
- Beef (1)
- Cabbage (1)
- Candlenut (1)
- Chestnuts (1)
- Chicken (3)
- Chilli (5)
- Coconut (1)
- Coconut Milk/Cream (6)
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- Egg (4)
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- Fish sauce (1)
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- Galangal (1)
- Ginger (1)
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- Noodles (3)
- Onion (2)
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- Peanuts (1)
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- Prawns (3)
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Special Consideration
Malaysian recipes and Malaysian food
About Malaysian Food
Malaysian food is heavily influenced by the food of other countries including Chinese, and Indian as well as the native Malay or Peranakan style of cooking. These influences extend from the use of the wok as the main cooking pan, to a combination of a number of spices in many of the dishes.
Malaysian food uses an amazing blend of flavours aimed at making your 'tastebuds jump up and down' and the thing that raises it to an art form is the combination of textures, tastes and colour. And nothing is more colourful than the cleverly layered rice-flour and coconut sweets called Kueh.
Featured Businesses
For further information about the businesses featured in the Malaysian epidode of Food Safari, click here.
Key Ingredients
Malaysian Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Malaysian Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
Malaysian Restaurants
Displaying 10 of 194 Malaysian Restaurants.
| Restaurant | Suburb | |
| 1. | Chinta Ria | St Kilda |
| 2. | Harry's Singapore Chilli Crab | Sydney |
| 3. | Abell's Kopi Tiam | Manuka |
| 4. | Asian Cafe | City |
| 5. | Dickson Asian Noodle House | Dickson |
| 6. | Leong Kitchen | Campbell |
| 7. | Rasa Sayang | Dickson |
| 8. | Sammy's Kitchen | City |
| 9. | Timmy's Kitchen | Manuka |
| 10. | Rendezvous Cafe | Darwin |
Featured Food & Recipes
Hot Tips
How to cook beetroot
To minimise bleeding during cooking do not peel the beetroot (the skin holds the colour) and leave a portion of the stem in place. Boil in salted water or bake in the oven wrapped in foil at 180°C.
Glossary
Roquefort
A French veined cheese made from ewe's milk. It is matured in ancient caves in the Aveyron region and takes three months to ripen. The result is a semi-soft crumbly cheese with blue-green veins.
