20 Must-Try Malaysian Side Dishes and Accompaniments

Malaysian side dishes and accompaniments bring a burst of flavor and variety to every meal, offering a delightful balance to main dishes. From spicy sambals to fragrant pickles, these side notes are perfect for enhancing your dining experience.

Dive into the delicious world of Malaysian cuisine where each accompaniment serves as a tasty complement to the vibrant flavors of the culture.

Cucumber Raita: Cooling Yogurt Side

Cucumber Raita is a refreshing yogurt-based side dish that beautifully complements spicy Malaysian meals. With its creamy texture and cooling properties, it balances out the heat and adds a delightful crunch to your plate. This dish is not only tasty but also incredibly simple to whip up.

Made with just a few ingredients, Cucumber Raita is perfect for gatherings or as an everyday accompaniment. Its lightness makes it a favorite, especially during warm weather. Enjoy the combination of yogurt, cucumber, and spices for a burst of flavor!

Ingredients

• 1 cup plain yogurt
• 1 medium cucumber, finely diced
• 1/4 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• Salt to taste
• Fresh mint leaves, chopped (for garnish)

Instructions

1. In a mixing bowl, combine the yogurt and diced cucumber.
2. Add cumin powder, red chili powder, and salt. Mix well to combine.
3. Garnish with chopped mint leaves for added freshness.
4. Chill in the refrigerator for about 30 minutes before serving to enhance the flavors.
5. Serve alongside your favorite Malaysian dishes!

Ulam: Traditional Malaysian Herb Salad

Ulam is a fresh and vibrant herb salad that captures the essence of Malaysian cuisine. It’s a simple dish that brings together a variety of herbs, vegetables, and sometimes proteins, all tossed together for a burst of flavor. The taste is often a refreshing mix of aromatic herbs like mint and cilantro, paired with a tangy dressing that keeps things light and interesting.

This salad is great as a side dish or a healthy snack. Not only is it easy to prepare, but it’s also a wonderful way to enjoy raw vegetables and herbs, making it a nutritious addition to any meal.

Ingredients

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1 small cucumber, diced
• 1 carrot, julienned
• 1 bell pepper (red or yellow), diced
• 1 cup bean sprouts
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sugar
• 1 chili, finely sliced (optional)

Instructions

1. Prepare the Vegetables: In a large bowl, combine the mint, coriander, cucumber, carrot, bell pepper, and bean sprouts.
2. Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, and sliced chili.
3. Toss and Serve: Pour the dressing over the salad and toss gently to coat. Serve immediately for the freshest taste.

Nasi Lemak: The National Dish’s Perfect Partner

Nasi lemak is often hailed as Malaysia’s national dish, and it’s not hard to see why. This dish features fragrant coconut rice paired with a variety of delicious accompaniments. Typically served with spicy sambal, crispy anchovies, peanuts, boiled eggs, and cucumber, it offers a delightful mix of textures and flavors. Each bite brings a comforting blend of creamy, spicy, and crunchy elements that make it truly irresistible.

This classic dish is surprisingly simple to prepare at home. Whether you’re hosting a gathering or just looking to enjoy a taste of Malaysia, nasi lemak is a fantastic choice. Its versatility allows it to be enjoyed for breakfast, lunch, or dinner, making it a staple in Malaysian cuisine.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 3/4 cups water
• 1 teaspoon salt
• 1 tablespoon pandan leaves (optional)
• 1 cup sambal (spicy chili paste)
• 1/2 cup fried anchovies
• 1/2 cup roasted peanuts
• 2 boiled eggs, halved
• 1 cucumber, sliced

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a pot, combine the rice, coconut milk, water, salt, and pandan leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and fluffy.
3. While the rice is cooking, prepare the sambal according to your preferred recipe or use store-bought sambal.
4. Once the rice is ready, fluff it with a fork and let it sit for a few minutes.
5. To serve, place a generous scoop of rice on a plate and arrange the sambal, fried anchovies, peanuts, boiled eggs, and cucumber slices around it. Enjoy your homemade nasi lemak!

Kerabu Salad: Zesty Herb Medley

Kerabu Salad is a refreshing dish that combines crunchy vegetables, zesty herbs, and often includes proteins like seafood or chicken. This salad is bright and full of flavors, making it a perfect accompaniment to any meal. It’s also quite simple to prepare, allowing you to whip it up quickly for gatherings or a light meal.

The combination of fresh herbs, citrus, and a hint of spice makes every bite invigorating. Whether you’re enjoying it on its own or as a side dish, Kerabu Salad brings a delightful burst of flavor that complements many Malaysian dishes.

Ingredients

• 2 cups cooked vermicelli noodles
• 1 cup cooked seafood (shrimp or scallops)
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 red chili, sliced (optional)
• Lettuce leaves for serving

Instructions

1. In a large bowl, combine the cooked vermicelli noodles, seafood, cucumber, bell pepper, and cilantro.
2. In a separate bowl, whisk together lime juice, fish sauce, and sugar until the sugar dissolves.
3. Pour the dressing over the salad and toss to combine thoroughly.
4. Adjust seasoning if needed and add sliced chili for extra heat.
5. Serve on a bed of lettuce leaves for a fresh presentation.

Ayam Percik: Grilled Chicken with Spicy Coating

Ayam Percik is a mouthwatering Malaysian dish featuring grilled chicken enveloped in a spicy marinade. The combination of coconut milk, lemongrass, and chili creates a delightful balance of sweet and spicy flavors, making each bite incredibly satisfying. This dish is not only packed with flavor but is also easy to prepare, making it a great option for a weeknight meal or a weekend gathering.

The grilled chicken gets a lovely char on the outside while remaining juicy on the inside, and when paired with a side of rice or fresh salad, it becomes a well-rounded dish. It’s perfect for those who love a kick in their meals!

Ingredients

• 4 chicken drumsticks
• 1 cup coconut milk
• 2 tablespoons red chili paste
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 tablespoon lemongrass, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• Fresh cilantro, for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix coconut milk, red chili paste, soy sauce, brown sugar, lemongrass, turmeric powder, and salt. Add the chicken drumsticks, ensuring they are well-coated. Cover and marinate for at least 1 hour in the refrigerator.
2. Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing.
3. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
4. Serve: Garnish with fresh cilantro and serve with your favorite sides, such as rice or a fresh salad.

Sambal Belacan: Spicy Shrimp Paste Condiment

Sambal Belacan is a fiery Malaysian condiment that packs a punch with its bold flavors. This spicy shrimp paste is commonly enjoyed as a dip or a side, complementing various dishes with its unique taste. With a delightful balance of heat and umami, it’s a must-try for anyone looking to add a little kick to their meals.

Making Sambal Belacan is quite straightforward. It requires minimal ingredients and can be whipped up in no time. Whether you’re serving it with grilled meats, fried fish, or fresh veggies, this condiment elevates any meal to the next level.

Ingredients

• 3 tablespoons shrimp paste (belacan)
• 5 red chilies (adjust to taste)
• 2-3 cloves garlic
• 1 small onion
• 1 teaspoon lime juice
• 1 tablespoon sugar
• Salt to taste
• Water (as needed)

Instructions

1. Toast the shrimp paste: In a dry pan over medium heat, toast the shrimp paste for 2-3 minutes until fragrant. Be careful not to burn it.
2. Blend the ingredients: In a blender, combine the toasted shrimp paste, red chilies, garlic, onion, lime juice, and sugar. Blend until smooth, adding a little water if necessary to achieve your desired consistency.
3. Season: Taste the sambal and adjust seasoning with salt and more lime juice if needed.
4. Serve: Transfer the sambal to a serving bowl and enjoy it fresh with your favorite dishes.

Roti Canai: Flaky Flatbread Delight

Roti Canai is a beloved Malaysian flatbread that is known for its flaky layers and deliciously crispy exterior. This dish offers a delightful texture that perfectly complements a variety of curries and sauces, making it a popular choice among locals and visitors alike. Whether you’re dipping it into a rich dhal or enjoying it with a side of spicy sambal, each bite is sure to satisfy your cravings.

Making Roti Canai at home is surprisingly simple and requires just a few ingredients. The key is to knead the dough well and give it some time to rest, allowing the gluten to develop. Once cooked, the bread becomes wonderfully airy and is perfect for sharing with friends and family. Here’s how you can make this delightful dish in your own kitchen.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup unsalted butter, melted
• 1 cup water (or as needed)
• Additional butter or ghee for cooking

Instructions

1. Prepare the Dough: In a large bowl, mix together the flour, salt, and sugar. Slowly add the melted butter and water, stirring until a dough forms. Knead for about 10 minutes until the dough is smooth and elastic.
2. Rest the Dough: Divide the dough into small balls (about the size of a golf ball). Coat each ball lightly with oil, place in a greased bowl, cover with a cloth, and let it rest for at least 2 hours.
3. Shape the Roti: On a well-floured surface, take a dough ball, flatten it gently, and stretch it out into a thin layer. You can use your hands or a rolling pin. Fold the dough in layers to create a flaky texture.
4. Cook the Roti: Heat a skillet over medium heat and add a little butter or ghee. Cook each piece of Roti for about 2-3 minutes on each side, or until golden brown and crispy.
5. Serve: Enjoy your Roti Canai hot with a side of curry or your favorite dipping sauce.

Gado-Gado: Indonesian-Inspired Mixed Salad

Gado-Gado is a delightful Indonesian salad that brings together a variety of fresh vegetables, boiled eggs, and a rich peanut sauce. The combination of crunchy textures and savory flavors makes it a perfect side dish or light meal. It’s super simple to make, allowing you to whip up a nutritious option in no time.

This salad is not only colorful but also versatile. You can customize it with your favorite vegetables, making it a great way to use up what you have on hand. The creamy peanut sauce adds a delicious twist, tying everything together beautifully.

Ingredients

• 2 cups mixed salad greens
• 1 cup bean sprouts
• 1 medium cucumber, sliced
• 1 medium carrot, julienned
• 1 cup red cabbage, shredded
• 2 hard-boiled eggs, halved
• 1/2 cup roasted peanuts, crushed
• 1/4 cup fresh cilantro, chopped
• 1/2 cup peanut sauce

Instructions

1. Prepare the Vegetables: Rinse and prepare all the vegetables as described. Place them in a large bowl.
2. Assemble the Salad: Add the mixed greens, bean sprouts, cucumber, carrot, and red cabbage to the bowl. Toss gently to combine.
3. Add the Eggs: Place the halved hard-boiled eggs on top of the salad.
4. Dress the Salad: Drizzle the peanut sauce over the salad and sprinkle with crushed peanuts and chopped cilantro.
5. Serve: Enjoy immediately as a refreshing side dish or a light meal!

Sotong Sambal: Spicy Stir-Fried Squid

Sotong Sambal is a vibrant and flavorful dish showcasing squid stir-fried in a spicy sambal sauce. The combination of tender squid and a rich, spicy sauce creates a punchy taste that’s both exciting and satisfying. This dish is easy to whip up, making it a great choice for a weeknight meal or a special gathering.

The sambal sauce is key here, bringing together ingredients like chili, garlic, and lime juice for a delightful kick. Served over steamed rice, it makes for a hearty and delicious side dish that pairs wonderfully with other Malaysian flavors.

Ingredients

• 500g squid, cleaned and cut into rings
• 2 tablespoons vegetable oil
• 4 tablespoons sambal oelek or chili paste
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and bell pepper, sautéing until they soften.
2. Stir in the minced garlic and sambal oelek, cooking for another minute until fragrant.
3. Add the squid rings and cook, stirring frequently, for about 3-5 minutes until the squid is opaque and cooked through.
4. Pour in the soy sauce and lime juice, mixing well to coat the squid evenly. Season with salt and pepper to taste.
5. Remove from heat and garnish with fresh cilantro before serving over rice.

Fried Tofu: Crispy Protein Addition

Fried tofu is a delightful Malaysian side dish that brings a satisfying crunch and a boost of protein to your meal. It’s simple to prepare, making it a great option for both novice cooks and seasoned chefs. Once fried to a golden perfection, the tofu has a crispy outer layer while remaining soft and tender on the inside. Pair it with a tangy dipping sauce, and you’ve got a tasty treat that complements any main dish!

This dish is versatile and can be enjoyed as a snack or as a side. The combination of textures and flavors makes it a favorite among many. Plus, it’s a fantastic way to add some plant-based goodness to your table!

Ingredients

• 1 block firm tofu
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Oil for frying
• Sweet chili sauce for dipping

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture and then cut it into bite-sized cubes.
2. Coat the Tofu: In a bowl, mix cornstarch, salt, and pepper. Toss the tofu cubes in this mixture until well-coated.
3. Heat the Oil: In a deep pan, heat oil over medium-high heat until hot.
4. Fry the Tofu: Carefully add the tofu cubes to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side.
5. Drain and Serve: Once fried, remove the tofu and place it on paper towels to drain excess oil. Serve warm with sweet chili sauce for dipping.

Bubur Lambuk: Savory Rice Porridge

Bubur Lambuk is a comforting rice porridge that hails from Malaysia, often enjoyed during Ramadan. This dish is rich in flavors and spices, giving it a unique taste that warms the heart. It’s quite simple to prepare, making it a perfect choice for both beginners and seasoned cooks alike.

The combination of fragrant herbs, spices, and tender meat creates a deliciously savory experience. Bubur Lambuk can be customized to your liking, allowing for various ingredients and toppings that make it even more delightful!

Ingredients

• 1 cup rice, rinsed
• 4 cups chicken or beef broth
• 200g minced meat (chicken or beef)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 stalk lemongrass, bruised
• 2 bay leaves
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• 2 tablespoons cooking oil
• Chopped coriander for garnish
• Fried shallots for garnish
• Boiled eggs, halved (optional)

Instructions

1. Heat the cooking oil in a large pot. Sauté the chopped onion, garlic, and ginger until fragrant.
2. Add the minced meat and cook until browned. Stir in the turmeric powder, lemongrass, and bay leaves.
3. Pour in the broth and bring to a boil. Add the rinsed rice and lower the heat to let it simmer.
4. Cook for about 30 minutes, stirring occasionally, until the rice is soft and the porridge reaches your desired consistency. Season with salt and pepper.
5. Serve hot, garnished with chopped coriander, fried shallots, and a boiled egg if desired.

Coconut Rice: Aromatic and Creamy Base

Coconut rice is a beloved dish in Malaysian cuisine that offers a delightful blend of creamy texture and aromatic flavors. This rice dish is typically cooked with coconut milk, which infuses it with a rich, slightly sweet taste. It pairs wonderfully with a variety of savory dishes, making it a versatile base for your meal.

Making coconut rice is straightforward and doesn’t require a lot of ingredients. Perfect for both special occasions and everyday meals, this recipe will surely elevate your dining experience.

Ingredients

• 2 cups jasmine rice
• 1 can (400 ml) coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 pandan leaf (optional)
• 2 tablespoons sugar (optional)

Instructions

1. Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This helps to remove excess starch.
2. Combine Ingredients: In a pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaf if using. If you like a touch of sweetness, add the sugar as well.
3. Cook the Rice: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is tender and liquid is absorbed.
4. Fluff and Serve: Once cooked, remove the pot from heat and let it sit, covered, for another 10 minutes. Fluff the rice with a fork before serving.

Rendang Sauce: Rich and Flavorful Curry

Rendang sauce is a delightful blend of spices that brings depth and richness to any dish. It’s commonly associated with beef, but can be adapted for chicken or vegetables too. The sauce is known for its robust flavor, featuring a mix of coconut milk, lemongrass, ginger, and a plethora of spices that create a warm, comforting taste. Making this sauce is straightforward and rewarding, allowing you to bring a taste of Malaysia to your kitchen.

This sauce pairs wonderfully with rice, noodles, or even as a dipping sauce. With its thick, luscious texture and aromatic spices, rendang sauce is sure to impress family and friends alike. Let’s get you started with a simple recipe!

Ingredients

• 500g beef (or chicken), cut into cubes
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, smashed
• 4-5 kaffir lime leaves
• 2 inches ginger, sliced
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 tablespoons chili paste (adjust to taste)
• 1 tablespoon tamarind paste
• 1 tablespoon brown sugar
• Salt to taste

Instructions

1. Prepare the Spice Paste: In a blender, combine garlic, onion, ginger, and chili paste. Blend until smooth.
2. Cook the Meat: In a large pot, heat the vegetable oil over medium heat. Add the spice paste and cook for about 5 minutes until fragrant.
3. Add Meat and Coconut Milk: Stir in the beef (or chicken), coconut milk, lemongrass, kaffir lime leaves, tamarind paste, and brown sugar. Season with salt.
4. Simmer: Bring to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
5. Serve: Remove from heat and let it sit for a few minutes before serving. Enjoy your rendang sauce over rice or with your favorite side dishes!

Sambal Hijau: Green Chili Condiment

Sambal Hijau is a vibrant green chili condiment that brings a burst of flavor to any meal. Its fresh and spicy taste comes from a blend of green chilies, garlic, and tangy lime juice, making it a zesty addition to rice, grilled meats, and more. Simple to prepare, this sambal adds a delightful kick without overwhelming your palate.

Perfectly balancing heat and tang, Sambal Hijau quickly becomes a favorite for those who enjoy a spicy edge to their dishes. Whether you’re serving it at a gathering or enjoying a quiet meal, this condiment elevates the experience with its bright flavors.

Ingredients

• 10 green chilies (adjust based on heat preference)
• 4 cloves garlic
• 1 small onion, chopped
• 1 tablespoon vegetable oil
• Juice of 1 lime
• Salt to taste

Instructions

1. Prepare the Chilies: Remove the stems from the green chilies and chop them roughly.
2. Sauté Vegetables: In a pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
3. Blend the Mixture: In a blender, combine the sautéed onion and garlic with the chopped green chilies and lime juice. Blend until smooth.
4. Season: Taste and add salt as needed. Blend again if necessary to combine.
5. Serve: Transfer to a bowl and enjoy with your favorite dishes!

Paru Goreng: Fried Beef Lungs Snack

Paru Goreng is a unique Malaysian snack made from beef lungs that are marinated, battered, and deep-fried to crispy perfection. It’s an adventurous dish that packs a punch of flavors, often enjoyed as a side or a snack on its own. The taste is rich and savory, with a satisfying crunch that makes it hard to resist. Plus, it’s relatively simple to prepare, making it accessible for home cooks eager to experiment with traditional Malaysian cuisine.

This dish is often served with a spicy dipping sauce that complements the fried beef lungs beautifully. Whether you’re hosting a gathering or just craving something different, Paru Goreng is sure to impress and satisfy your taste buds!

Ingredients

• 500g beef lungs
• 1 tablespoon turmeric powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Oil for frying
• Chili sauce for serving

Instructions

1. Prepare the Beef Lungs: Clean the beef lungs thoroughly and cut them into bite-sized pieces.
2. Marinate: In a bowl, mix the turmeric, chili powder, and salt. Coat the beef lungs in this spice mixture and let them marinate for at least 30 minutes.
3. Set Up Breading Station: Prepare three bowls – one with flour, one with beaten eggs, and one with breadcrumbs.
4. Breading: Dip each piece of marinated beef lung first in flour, then in the beaten eggs, and finally coat it with breadcrumbs.
5. Heat Oil: In a deep pan, heat oil over medium heat. Once hot, carefully add the breaded beef lungs.
6. Fry: Fry until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels.
7. Serve: Plate the fried beef lungs and serve with chili sauce for dipping.

Prawn Crackers: Crunchy Snack Companion

Prawn crackers are a delightful treat that offer a satisfying crunch in every bite. These crispy snacks are made from a simple mixture of prawn meat, starch, and seasoning, which is then shaped and fried to perfection. They have a light, airy texture and a hint of seafood flavor that pairs beautifully with a variety of dipping sauces, making them a popular choice in Malaysian cuisine.

Making prawn crackers at home is straightforward and requires minimal ingredients. They can be enjoyed on their own or as an accompaniment to other dishes, adding an extra layer of flavor and texture to your meal.

Ingredients

• 200g prawn meat, chopped
• 100g tapioca starch
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon white pepper
• Water, as needed
• Oil, for frying

Instructions

1. Prepare the Mixture: In a bowl, combine the chopped prawn meat, tapioca starch, salt, sugar, and white pepper. Mix well until a uniform paste forms. Add water gradually to achieve a dough-like consistency.
2. Shape the Crackers: Transfer the mixture onto a flat surface and roll it into a log shape. Wrap the log tightly in plastic wrap and steam it for about 30 minutes until cooked through.
3. Slice and Dry: Once cooled, remove from the wrap and slice the log into thin pieces. Allow the slices to air dry completely, which will take several hours or overnight.
4. Fry the Crackers: Heat oil in a deep pan over medium heat. Fry the dried slices in batches until they puff up and turn golden brown. Drain on paper towels to remove excess oil.
5. Serve: Enjoy your homemade prawn crackers with dipping sauces such as sweet chili or soy sauce.

Vegetable Curry: Hearty Side Dish

This vegetable curry is a delightful addition to any meal, bursting with flavors and vibrant colors. It’s packed with tender vegetables simmered in a rich, aromatic sauce, making it both hearty and satisfying. Plus, it’s easy to whip up, perfect for a quick weeknight dinner or a special occasion!

The blend of spices creates a warm, comforting taste, while the variety of vegetables adds texture and nutrition. Serve it alongside rice or bread for a complete meal that everyone will love.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (carrots, bell peppers, potatoes)
• 1 cup green beans, trimmed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until soft.
2. Stir in garlic and ginger, cooking for another minute. Add curry powder and turmeric; cook for 1 minute until fragrant.
3. Pour in coconut milk and vegetable broth, stirring well. Bring the mixture to a gentle simmer.
4. Add mixed vegetables and green beans, then season with salt and pepper. Cover and simmer for about 15-20 minutes until vegetables are tender.
5. Garnish with fresh cilantro before serving. Enjoy your vegetable curry with rice or bread!

Pineapple Fried Rice: Sweet and Savory Medley

Pineapple fried rice is a delightful dish that combines the sweetness of pineapple with savory flavors, creating a perfectly balanced meal. It’s not only delicious but also a simple recipe to whip up, making it great for weeknight dinners or casual gatherings.

The bright flavors from the pineapple, crunchy vegetables, and fragrant spices come together to create a tasty medley. This dish is also highly customizable, allowing you to add your favorite proteins or veggies to suit your taste.

Ingredients

• 2 cups cooked jasmine rice
• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, chopped
• 1/2 cup green peas
• 2 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon curry powder
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Stir in the red bell pepper and green peas, cooking for about 3-4 minutes until they start to soften.
3. Add the cooked jasmine rice to the pan, breaking up any clumps. Pour in the soy sauce and sprinkle the curry powder, mixing everything well.
4. Fold in the diced pineapple and green onions. Cook for an additional 2-3 minutes, letting the flavors meld together.
5. Season with salt and pepper to taste. Serve hot, garnished with extra green onions if desired.

Lemang: Sticky Rice in Bamboo

Lemang is a traditional Malaysian dish made from glutinous rice cooked in bamboo tubes. This unique cooking method gives the rice a distinct flavor and texture, making it chewy and slightly nutty. It’s often served during festive occasions and pairs well with a variety of dishes, especially savory curries.

Preparing lemang is quite straightforward, although it does take some time due to the cooking process. It’s a fun recipe to try, especially if you enjoy experimenting with different cooking techniques.

Ingredients

• 2 cups glutinous rice
• 1 can coconut milk
• 1 teaspoon salt
• 4 bamboo tubes (about 10 inches long)

Instructions

1. Soak the Rice: Rinse the glutinous rice in cold water, then soak it in water for at least 4 hours or overnight. Drain well.
2. Prepare the Bamboo: Clean the bamboo tubes thoroughly. Make sure they are dry and have no moisture inside.
3. Mix the Ingredients: In a large bowl, mix the soaked rice with coconut milk and salt until well combined.
4. Fill the Bamboo: Carefully pack the rice mixture into the bamboo tubes, leaving some space at the top for expansion during cooking.
5. Cook the Lemang: Place the bamboo tubes upright in a fire or grill. Cook for about 1-2 hours, turning occasionally, until the rice is fully cooked. The bamboo will impart a lovely smoky flavor.
6. Serve: Once cooked, remove the lemang from the bamboo, slice it into rounds, and serve warm with your favorite dishes!

Cendol: Chilled Dessert with Coconut

Cendol is a beloved Malaysian dessert that truly shines on a warm day. This refreshing treat combines a variety of textures and flavors, featuring chewy green rice flour jelly, sweet coconut milk, and a drizzle of rich palm sugar syrup. The balance between the creamy coconut and the sweetness of the syrup makes each spoonful delightful.

Making cendol at home is simpler than you might think! With just a few ingredients, you can whip up this chilled dessert that’s sure to impress your friends and family.

Ingredients

• 1 cup rice flour
• 1/2 cup pandan juice (blended pandan leaves with water)
• 1/4 teaspoon salt
• 2 cups coconut milk
• 1 cup palm sugar, grated
• 1/2 cup water
• Ice cubes
• Optional toppings: red beans, jackfruit, or glutinous rice

Instructions

1. Make the Cendol: In a bowl, mix rice flour, pandan juice, salt, and water to form a batter. Pour the mixture into a pot and cook over low heat, stirring constantly until it thickens. Use a sieve or a mold to shape the jelly into strands and let it cool.
2. Prepare the Coconut Milk: In a saucepan, combine coconut milk, a pinch of salt, and gently heat without boiling. Set aside.
3. Make Palm Sugar Syrup: In another pot, dissolve grated palm sugar in water over low heat until fully melted. Allow it to cool.
4. Assemble: In serving glasses, layer the cendol, ice cubes, and optional toppings. Pour the coconut milk over the top and drizzle with palm sugar syrup before serving.