15 Easy Malaysian Breakfast Ideas to Kickstart Your Day

Breakfast in Malaysia offers a wonderful mix of flavors and textures that can brighten your morning routine. Whether you crave something quick or enjoy a leisurely meal, these easy Malaysian breakfast ideas will surely satisfy your taste buds. Let’s whip up some delicious dishes that make mornings a little easier and a lot more exciting!

Lontong with Peanut Sauce

Lontong is a delightful Malaysian dish that showcases rice cakes in a rich and flavorful curry broth. It’s a popular breakfast choice that’s both hearty and satisfying. The unique combination of textures and tastes makes it a great way to start your day.

This dish is simple to prepare, especially with the right ingredients. The luscious peanut sauce adds a creamy finish, balancing the spices in the curry. You’ll love how the flavors meld together, creating a comforting meal that warms you from the inside out.

Ingredients

• 2 cups of rice
• 4 cups of water
• 1 tablespoon salt
• 1 tablespoon of coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can coconut milk
• 1 cup mixed vegetables (carrots, beans, bell peppers)
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 2 hard-boiled eggs, halved
• Cilantro for garnish

Instructions

1. Cook the Rice: Rinse the rice until the water runs clear. In a pot, bring water to a boil and add the rice and salt. Reduce heat, cover, and simmer for about 15-20 minutes until cooked. Let it cool before shaping into cakes.
2. Prepare the Broth: In another pot, heat coconut oil over medium heat. Sauté onions and garlic until fragrant. Add curry powder and stir for a minute. Pour in coconut milk and bring to a simmer.
3. Add Vegetables: Toss in the mixed vegetables and cook until tender. Stir in peanut butter and soy sauce, mixing until smooth and heated through.
4. Shape the Rice: Once the rice is cool, shape it into small cakes or balls. Place them in serving bowls.
5. Serve: Ladle the curry broth over the rice cakes, add halved eggs on top, and garnish with cilantro.

Mee Goreng Mamak Stir-Fried Noodles

Mee Goreng Mamak is a popular Malaysian dish that’s both quick and satisfying. This stir-fried noodle dish is packed with flavor, featuring a delightful mix of spices, vegetables, and protein. It’s perfect for breakfast or any meal of the day, and its combination of sweet, spicy, and savory elements will surely tickle your taste buds.

Making Mee Goreng Mamak is simple and requires minimal ingredients. It’s easy to customize based on your preferences, whether you prefer chicken, tofu, or just a medley of vegetables. This dish is not only delicious but also a great way to kickstart your day!

Ingredients

• 200g yellow noodles
• 100g firm tofu, cubed
• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 red chili, sliced
• 1 green chili, sliced
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sugar
• Salt to taste
• Spring onions, chopped for garnish
• Fresh cilantro for garnish

Instructions

1. Boil the yellow noodles according to package instructions until al dente. Drain and set aside.
2. In a pan, heat oil over medium heat. Add the cubed tofu and fry until golden brown. Remove and set aside.
3. In the same pan, sauté garlic and onion until fragrant. Add the sliced red and green chilies.
4. Add the cooked noodles to the pan. Then, pour in soy sauce, chili sauce, tomato ketchup, oyster sauce (if using), sugar, and salt. Toss everything together until well combined.
5. Fold in the fried tofu and cook for another minute. Garnish with spring onions and fresh cilantro before serving.

Chee Cheong Fun with Sauce

Chee Cheong Fun is a beloved Malaysian dish, featuring steamed rice noodles that are soft and delicate. Often served with a variety of sauces, it offers a delightful balance of flavors and textures. This dish is not just tasty but also quite simple to prepare, making it a great choice for breakfast or a light meal.

The noodles are typically rolled up and topped with sweet soy sauce, chili sauce, and sometimes sesame seeds, creating a perfect harmony that will leave your taste buds satisfied. Whether you’re new to cooking or just looking for a quick recipe, Chee Cheong Fun is a winner!

Ingredients

• 1 cup rice flour
• 1/4 cup tapioca flour
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• Sweet soy sauce, for drizzling
• Chili sauce, for drizzling
• Sesame seeds, for garnish

Instructions

1. Prepare the Batter: In a bowl, mix the rice flour, tapioca flour, water, salt, and vegetable oil until smooth.
2. Steam the Noodles: Lightly grease a flat steaming tray. Pour a thin layer of the batter into the tray and steam over boiling water for about 5-7 minutes until set. Repeat until all the batter is used.
3. Roll the Noodles: Once cooled, gently remove the noodles and roll them up. Cut into pieces if desired.
4. Serve: Place the rolled noodles on a plate, drizzle with sweet soy sauce and chili sauce, and sprinkle sesame seeds on top. Enjoy your delicious Chee Cheong Fun!

Kaya Toast with Butter and Soft-Boiled Eggs

Kaya toast is a delightful Malaysian breakfast that combines sweet coconut jam with rich butter, spread generously on toasted bread. This dish is often paired with perfectly soft-boiled eggs and a cup of coffee or tea, making it a comforting start to the day. The sweetness of the kaya balances beautifully with the creamy butter, while the soft-boiled eggs add a protein boost and a touch of richness.

This recipe is incredibly simple to prepare and can be made in under 15 minutes, making it perfect for busy mornings or leisurely weekends. It’s a meal that will surely leave you feeling satisfied and ready to tackle the day!

Ingredients

• 2 slices of bread (preferably white or wholemeal)
• 2 tablespoons kaya (coconut jam)
• 1 tablespoon unsalted butter
• 2 large eggs
• Salt and pepper (optional)
• 1 cup of brewed coffee or tea (optional)

Instructions

1. Toast the Bread: Start by toasting the slices of bread until they are golden brown and crispy.
2. Prepare the Eggs: While the bread is toasting, bring a pot of water to a boil. Gently add the eggs and boil for about 6-7 minutes for soft-boiled eggs. Once done, place the eggs in cold water to stop the cooking process.
3. Assemble the Toast: Spread a tablespoon of kaya on each slice of toast. Top with butter, allowing it to melt slightly into the warm toast.
4. Serve: Once the eggs are cool enough to handle, peel them and place them on a plate. Season with salt and pepper if desired. Serve alongside the kaya toast and enjoy with a cup of coffee or tea!

Pisang Goreng – Fried Bananas

Pisang Goreng, or fried bananas, is a beloved Malaysian snack that’s crispy on the outside and soft on the inside. This delightful treat is a favorite for breakfast, providing a sweet start to the day. It’s simple to make and requires just a few ingredients, making it perfect for any skill level in the kitchen.

The bananas are coated in a light batter and deep-fried until golden brown, resulting in a crunchy texture that pairs wonderfully with the natural sweetness of the fruit. Often enjoyed with a side of chili sauce, these fried bananas offer a delightful contrast of flavors that’s hard to resist. Here’s how to make your own!

Ingredients

• 4 ripe bananas (preferably the small, sweet variety)
• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold water
• Oil for frying
• Chili sauce (optional, for serving)

Instructions

1. Prepare the Batter: In a mixing bowl, combine all-purpose flour, rice flour, baking powder, salt, and sugar. Gradually add cold water, whisking until you achieve a smooth batter.
2. Heat the Oil: In a deep frying pan, heat oil over medium-high heat. You’ll want enough oil to fully submerge the bananas.
3. Coat and Fry: Slice the bananas in half lengthwise. Dip each piece into the batter, ensuring it’s well coated, then carefully place it in the hot oil. Fry until golden brown, about 2-3 minutes per side.
4. Drain and Serve: Remove the fried bananas from the oil and drain on paper towels. Serve warm with chili sauce on the side for dipping.

Curry Puff Pastries

Curry puff pastries are a delightful Malaysian breakfast favorite. These golden, flaky pastries are filled with a flavorful mix of spiced potatoes, peas, and sometimes carrots. They have a satisfying crunch on the outside and a warm, savory filling that bursts with flavor inside. Making curry puffs is simple and can be a fun activity, especially if you’re looking to impress family or friends!

These pastries not only taste amazing but also provide a comforting start to your day. Perfect for breakfast or as a snack, they can be enjoyed warm or at room temperature. Plus, they’re great for meal prep, so you can make a batch ahead of time. Let’s get cooking!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/4 cup cold water
• 2 large potatoes, boiled and mashed
• 1/2 cup green peas
• 1 tablespoon curry powder
• 1 small onion, finely chopped
• Salt to taste
• Oil for frying

Instructions

1. Make the Dough: In a bowl, mix the flour and salt. Add the oil and rub it into the flour until it resembles breadcrumbs. Gradually add cold water until a dough forms. Wrap in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling: In a skillet, heat a little oil over medium heat. Sauté the onions until translucent, then add the mashed potatoes, green peas, curry powder, and salt. Cook for a few minutes, stirring well, and set aside to cool.
3. Shape the Pastries: Roll out the dough on a floured surface until thin. Cut out circles using a cookie cutter or a glass. Place a spoonful of filling in the center of each circle, fold over, and crimp the edges to seal.
4. Fry the Pastries: Heat oil in a deep pan over medium heat. Fry the pastries in batches until golden brown on both sides. Remove and drain on paper towels.
5. Serve: Enjoy the curry puff pastries warm or at room temperature. They can be paired with a dipping sauce for extra flavor!

Nasi Lemak with Coconut Rice and Sambal

Nasi Lemak is a beloved Malaysian breakfast that brings together flavors and textures in a delightful way. The rich coconut rice is fragrant and creamy, making it the perfect base for a variety of toppings. Pairing it with sambal, a spicy chili paste, adds a kick that will awaken your taste buds. This dish is simple to prepare and can easily be customized to suit your preferences.

The combination of savory, spicy, and fresh ingredients makes Nasi Lemak a filling and satisfying meal to start your day. Whether you enjoy it with fried chicken, boiled eggs, or crispy anchovies, each bite offers a burst of flavor that’s truly unique.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 3/4 cups water
• 1 teaspoon salt
• 1 small cucumber, sliced
• 1/2 cup sambal (store-bought or homemade)
• 2 boiled eggs, halved (optional)
• 1/2 cup fried anchovies (ikan bilis)
• Fresh pandan leaves (optional, for aroma)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaves if using. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy.
3. While the rice cooks, prepare the sambal if you’re making it from scratch. Sauté chopped onions and garlic in oil, then add chili paste and cook until fragrant.
4. Once the rice is done, fluff it with a fork and serve it on plates. Top with sambal, slices of cucumber, boiled eggs, and fried anchovies.
5. Enjoy your homemade Nasi Lemak warm, savoring the sweet, spicy, and savory flavors that make this dish a favorite!

Roti Canai with Dhal Curry

Roti Canai is a flaky, crispy flatbread that pairs beautifully with dhal curry, creating a satisfying Malaysian breakfast. This dish is not only a delight for your taste buds with its rich flavors, but it’s also simple to whip up in your kitchen. The combination of the warm, soft bread and the creamy, spiced lentil curry makes every bite a treat.

The beauty of Roti Canai lies in its texture, which is both crispy on the outside and soft on the inside. When dipped into the dhal, it creates a comforting and hearty meal that keeps you energized throughout the day. Plus, it’s an easy recipe that anyone can master!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ghee or vegetable oil
• 1 cup water (as needed)
• 1 can coconut milk
• 1 cup lentils (red or yellow)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• Salt to taste
• Cilantro for garnish

Instructions

1. Make the Roti: In a mixing bowl, combine flour and salt. Add ghee and gradually pour in water until a dough forms. Knead until smooth, then cover and let it rest for at least 30 minutes.
2. Prepare the Dhal: In a pot, sauté onions in a little oil until soft. Add garlic and ginger, and cook until fragrant. Stir in curry powder and turmeric, then add lentils and coconut milk. Simmer until lentils are cooked through, about 20 minutes. Season with salt.
3. Cook the Roti: Divide the dough into small balls. Flatten each ball and stretch it out thinly. Fold it multiple times, then shape it into a coil. Flatten again and cook on a hot skillet until golden brown on both sides.
4. Serve: Plate the crispy Roti Canai with a generous portion of dhal curry on the side. Garnish with cilantro and enjoy!

Bak Kut Teh Herbal Soup

Bak Kut Teh is a comforting herbal soup, rich in flavor and aroma, perfect for starting your day. This dish combines tender pork ribs with a fragrant mix of herbs and spices, resulting in a warm and soothing bowl that’s both nutritious and delicious. Making it is surprisingly simple, and it brings a taste of Malaysian cuisine right to your kitchen.

The soup is usually served with rice and accompanied by fresh vegetables. Its herbal notes can vary, but they typically create a savory and slightly sweet profile that is sure to awaken your senses. Whether you’re a seasoned cook or a beginner, you’ll find that whipping up this delightful breakfast is a breeze!

Ingredients

• 500g pork ribs
• 3 cups water
• 2-3 tablespoons Bak Kut Teh spice mix (available in stores)
• 2 cloves garlic, crushed
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Salt to taste
• Fresh coriander for garnish
• Cooked rice for serving

Instructions

1. In a pot, add water and bring it to a boil. Add the pork ribs and let them cook for about 5 minutes. This helps to remove impurities.
2. Drain the ribs and set them aside. In the same pot, return the cleaned ribs and add the Bak Kut Teh spice mix, crushed garlic, soy sauce, and oyster sauce.
3. Pour in enough water to cover the ribs and bring it to a boil again. Reduce the heat and let it simmer for about 1-1.5 hours until the ribs are tender.
4. Add salt to taste and simmer for an additional 10 minutes. Adjust the flavors according to your preference.
5. Serve hot, garnished with fresh coriander, alongside cooked rice and your choice of vegetables.

Putu Mayang – Steamed Rice Flour Desserts

Putu Mayang is a delightful Malaysian breakfast treat that combines soft, steamed rice flour with a hint of sweetness. These colorful, bite-sized desserts are not only a feast for the eyes but also offer a light and chewy texture that melts in your mouth. With a hint of coconut and syrup, it’s a perfect way to start your day or enjoy as a snack anytime.

This recipe is simple to make, making it a great choice for both beginners and experienced cooks alike. The vibrant colors add a fun twist, while the flavors of coconut and pandan make it truly special. Let’s get to the recipe!

Ingredients

• 2 cups rice flour
• 1 cup water
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon pandan extract
• 1/2 cup grated coconut (for topping)
• Food coloring (red, green, yellow)

Instructions

1. Prepare the Batter: In a bowl, mix rice flour, sugar, and salt. Gradually add water until you achieve a smooth batter. Divide the batter into three bowls.
2. Add Colors: In one bowl, mix in a few drops of red food coloring, in another green, and leave the third plain. Stir well to achieve vibrant colors.
3. Steam the Mixture: Layer the colored batters into small, greased molds. Start with one color, then add another on top. Steam in a steamer for about 15-20 minutes or until firm.
4. Cool and Serve: Once cooked, let them cool slightly before removing from molds. Top with grated coconut before serving.

Roti Jala with Chicken Curry

Roti Jala, or “net bread,” is a delightful Malaysian treat that’s both light and satisfying. Its delicate, lacy texture pairs perfectly with rich chicken curry, making it a perfect breakfast option. This dish offers a wonderful balance of flavors, where the mildness of the roti beautifully complements the spicy and savory notes of the curry.

The best part? It’s simple to make! With just a few ingredients, you can whip up this Malaysian breakfast in no time, impressing your family and friends with your culinary skills. Let’s get cooking!

Ingredients

• 2 cups all-purpose flour
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon coconut cream
• 2 cups cooked chicken, diced
• 1 onion, chopped
• 2 tablespoons curry powder
• 1 cup coconut milk
• Salt to taste
• Chili sauce for serving (optional)

Instructions

1. Make the Roti: In a bowl, combine flour, water, salt, and coconut cream. Whisk until smooth. Heat a non-stick skillet over medium heat, and pour a ladle of batter into the skillet, swirling it to form a thin layer. Cook for 2-3 minutes until it’s lightly golden, then remove and set aside.
2. Prepare the Curry: In a pot, sauté the chopped onion until translucent. Add the diced chicken and curry powder, stirring for a couple of minutes. Pour in the coconut milk and season with salt. Let it simmer for about 10-15 minutes, allowing the flavors to meld.
3. Serve: Place the roti on a plate, spoon the chicken curry on top, and drizzle with chili sauce if desired. Enjoy your delicious Roti Jala with Chicken Curry!

Soto Ayam – Chicken Soup

Soto Ayam is a delightful Malaysian chicken soup known for its rich flavor and aromatic spices. This warming dish features tender chicken, fragrant herbs, and a delicious broth that can make your mornings feel extra special. It’s simple to prepare and offers a comforting start to the day.

The combination of spices creates a balance of savory and slightly spicy notes, making it a favorite for breakfast or any time of the day. Soto Ayam is often served with rice or vermicelli noodles, topped with boiled eggs and fresh herbs for added flavor and texture. It’s a dish that’s sure to please everyone!

Ingredients

• 1 whole chicken, cut into pieces
• 8 cups water
• 2 stalks lemongrass, bruised
• 5 slices ginger
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 tablespoons turmeric powder
• 2 tablespoons coriander powder
• Salt to taste
• 2 boiled eggs, halved
• Fresh cilantro for garnish
• Rice or vermicelli noodles, cooked

Instructions

1. Prepare the Broth: In a large pot, bring the water to a boil. Add the chicken pieces, lemongrass, ginger, and salt. Cook until the chicken is tender, about 30-40 minutes.
2. Make the Spice Paste: In a pan, sauté the onion, garlic, turmeric, and coriander until fragrant. Add this mixture to the pot with the chicken and let it simmer for an additional 10 minutes.
3. Serve: Remove the chicken from the pot, shred it, and return it to the broth. Serve the soup hot over rice or noodles, topped with boiled eggs and garnished with fresh cilantro.

Teh Tarik – Pulled Tea

Teh Tarik, or pulled tea, is a beloved Malaysian beverage known for its frothy, creamy texture and strong tea flavor. It’s made by pouring brewed tea and condensed milk back and forth between two containers, which creates a delightful blend of flavors and an impressive foam. This delicious drink is sweet, mildly spiced, and has a unique taste that makes it a perfect companion for breakfast or any time of the day.

Making Teh Tarik is simple and fun, offering a little showmanship as you pull the tea. With just a few ingredients, you can recreate this traditional drink right at home. It’s a wonderful way to start your morning with a warm, comforting cup in hand!

Ingredients

• 2 cups water
• 2 tablespoons black tea leaves or tea bags
• 1/4 cup condensed milk
• 1/4 cup evaporated milk
• Sugar to taste

Instructions

1. Boil Water: Bring 2 cups of water to a boil in a saucepan.
2. Steep Tea: Add black tea leaves or tea bags to the boiling water and let steep for about 5 minutes.
3. Strain: Remove the tea leaves or bags and pour the brewed tea into a clean container.
4. Add Milk: Stir in the condensed milk and sugar to taste until well combined.
5. Pull the Tea: Pour the tea back and forth between two containers from a height of about 12 inches to create foam. Repeat this process about 5-7 times.
6. Serve: Pour the tea into a glass, top with evaporated milk, and enjoy hot!

Banana Leaf Breakfast Platter

The Banana Leaf Breakfast Platter is a delightful way to start the day, featuring a mix of flavors and textures. This vibrant meal typically includes rice, various curries, and sides, all served on a fresh banana leaf. It’s a feast for the senses with its aromatic spices and colorful ingredients, making each bite a tasty experience.

Not only is this breakfast easy to prepare, but it also encourages sharing and enjoyment with family or friends. You can customize the platter with your favorite dishes, making it perfect for any occasion. Now, let’s get to the recipe!

Ingredients

• 2 cups cooked jasmine rice
• 1 cup mixed vegetables (carrots, peas, and beans)
• 1/2 cup coconut curry
• 1/2 cup lentil curry
• 2 boiled eggs
• 4 pieces of banana fritters
• 1/4 cup pickles
• Banana leaves for serving

Instructions

1. Prepare the Rice: Cook the jasmine rice according to the package instructions and set aside.
2. Cook the Curries: In separate pots, prepare the coconut curry and lentil curry. Use coconut milk, spices, and lentils for a rich flavor.
3. Boil the Eggs: Place eggs in a pot and cover with water. Boil for about 10 minutes, then cool and peel.
4. Prepare the Vegetables: Steam or sauté the mixed vegetables until tender, seasoning lightly with salt.
5. Assemble the Platter: On a large banana leaf, arrange a generous serving of rice in the center. Surround it with the curries, boiled eggs, fritters, and pickles.
6. Serve: Enjoy your Banana Leaf Breakfast Platter while it’s warm and fresh!

Nasi Kandar – Mixed Rice with Curries

Nasi Kandar is a delightful Malaysian dish that brings together a variety of flavors and textures. This dish typically features steamed rice served with an array of curries, side dishes, and condiments, creating a balanced and satisfying meal. The combination of spicy, savory, and sweet elements makes every bite a treat for the taste buds. Plus, it’s quite simple to prepare at home, making it an excellent choice for breakfast or any meal of the day.

The fun part about Nasi Kandar is the freedom to customize your plate. You can choose different types of curries, vegetables, and proteins, allowing for a personalized experience. Whether you prefer chicken, beef, or vegetarian options, this dish is sure to please everyone.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 cups mixed vegetables (carrots, beans, potatoes)
• 1 cup chicken or tofu, cubed
• 2 cups coconut milk
• 2 tablespoons curry powder
• Salt to taste
• Fresh coriander for garnishing

Instructions

1. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil. Add the rice, a pinch of salt, and a splash of oil. Cover and simmer for about 15 minutes, or until the rice is cooked and fluffy.
2. Prepare the Curry: In a large pan, heat oil over medium heat. Sauté the chopped onion, garlic, and ginger until fragrant. Add the mixed vegetables and chicken or tofu, cooking until they are slightly browned.
3. Add the Coconut Milk: Stir in the curry powder and mix well. Pour in the coconut milk, season with salt, and let it simmer for about 10-15 minutes until the flavors meld together.
4. Serve: Spoon the rice onto a plate, ladle the curry over it, and finish with fresh coriander for garnish. Enjoy your homemade Nasi Kandar!