20 Must-Try Iconic Malaysian Snack and Appetizer Recipes

Get ready to tempt your taste buds with some iconic Malaysian snacks and appetizers! This collection brings you flavorful recipes that capture the essence of Malaysian cuisine, combining unique ingredients and traditional cooking methods. Whether you’re planning a party or just craving a tasty bite, these dishes will surely impress your family and friends.

Keropok Lekor

Keropok Lekor is a beloved Malaysian snack that combines the delightful flavors of fish and tapioca flour into a crunchy, savory treat. Often enjoyed with a zesty dipping sauce, these fish crackers are both light and satisfying, making them perfect for any occasion.

Making Keropok Lekor is quite simple, requiring just a few essential ingredients and straightforward steps. Whether you’re serving them as an appetizer or a snack, they are sure to be a hit!

Ingredients

• 500g fish fillet (preferably mackerel)
• 250g tapioca flour
• 100g all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 cup water
• Oil for deep frying

Instructions

1. Prepare the Fish Mixture: In a blender, combine the fish fillet, salt, sugar, and pepper. Blend until smooth.
2. Mix the Dough: In a large bowl, combine the fish mixture with tapioca flour and all-purpose flour. Gradually add water until a thick dough forms.
3. Shape the Keropok: Take portions of the dough and shape them into long, cylindrical pieces. Ensure they are uniform in size for even cooking.
4. Fry the Keropok: Heat oil in a deep frying pan over medium heat. Fry the keropok until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
5. Serve: Enjoy your Keropok Lekor warm with a side of chili sauce or sweet sauce for dipping!

Sambal Udang

Sambal Udang is a lively Malaysian dish that features succulent shrimp simmered in a spicy, tangy sambal sauce. The combination of fresh, bold flavors makes this dish an absolute delight. It’s perfect not only as an appetizer but also as part of a larger meal, offering a kick that will excite your taste buds. Plus, it’s quite easy to whip up, making it a fantastic choice for both novice cooks and seasoned chefs alike.

This dish balances the heat of chilies with the sweetness of shrimp, crafting a mouthwatering experience. Serve it with steamed rice for a complete meal or as an enticing starter at your next gathering!

Ingredients

• 500g large shrimp, cleaned and deveined
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons sambal oelek
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• Salt, to taste
• Fresh coriander, for garnish

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the sambal oelek, tamarind paste, and sugar to the pan. Mix well and let it simmer for about 2-3 minutes.
4. Add the cleaned shrimp to the pan, and stir well to coat them in the sambal sauce. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
5. Season with salt to taste, and garnish with fresh coriander before serving. Enjoy!

Cendol Dessert

Cendol is a delightful Malaysian dessert that brings together sweet, chewy, and refreshing elements. Made primarily from pandan-flavored rice flour jelly, it’s served in a bowl of coconut milk and palm sugar syrup, creating a harmonious blend of flavors. This dessert is not only satisfying on warm days but is also quite simple to whip up at home.

The combination of the green cendol, creamy coconut milk, and sweet syrup makes for a delicious treat that’s hard to resist. It’s a perfect way to cool off, and with just a few ingredients, you’ll be enjoying this iconic dessert in no time.

Ingredients

• 1 cup rice flour
• 1/2 cup tapioca flour
• 2 cups pandan juice (or water with pandan essence)
• 1/4 teaspoon salt
• 4 cups coconut milk
• 1 cup palm sugar, chopped
• 2 tablespoons sugar
• Ice cubes
• Pinch of salt

Instructions

1. Make the Cendol: Mix rice flour, tapioca flour, pandan juice, and a pinch of salt in a bowl until smooth. Pour the mixture into a pot and cook over medium heat, stirring continuously until thickened.
2. Shape the Cendol: Once thick, pour the mixture into a cendol mold or a sieve and push through to create jelly strands. Let it cool and set for about 10 minutes.
3. Prepare the Coconut Milk: In a separate pot, heat coconut milk with a pinch of salt and sugar until warm. Do not boil.
4. Make the Palm Sugar Syrup: In another pot, boil palm sugar with a little water until dissolved. Let it cool.
5. Assemble the Dessert: Serve the cendol in bowls, top with ice cubes, pour over the warm coconut milk, and drizzle with palm sugar syrup. Enjoy!

Nasi Lemak with Sambal

Nasi lemak is a beloved Malaysian dish that offers a delightful mix of flavors and textures. It’s known for its fragrant coconut rice that is creamy and slightly sweet, paired with a spicy sambal that provides a kick. This dish isn’t just about the rice; it often includes crunchy cucumbers, fried egg, and sometimes even fried chicken or anchovies, making it a satisfying meal any time of day.

Making nasi lemak at home can be quite simple. You’ll be amazed at how quickly the ingredients come together. The key is in the sambal, which is super easy to prepare yet adds a burst of flavor that elevates the entire dish. Whether you’re serving it for breakfast, lunch, or dinner, this iconic dish is sure to impress!

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 ½ cups water
• 1 teaspoon salt
• 2-3 pandan leaves (optional)
• 4 tablespoons sambal (homemade or store-bought)
• 2 boiled eggs
• 1 cucumber, sliced
• 1 cup fried anchovies (ikan bilis)
• 1 cup peanuts, roasted

Instructions

1. Prepare the Rice: Rinse the jasmine rice until the water runs clear. In a rice cooker or pot, combine the rice, coconut milk, water, salt, and pandan leaves if using. Cook according to your rice cooker instructions or bring to a boil, then cover and simmer on low for about 18-20 minutes until fluffy.
2. Make the Sambal: If making sambal from scratch, blend together red chilies, garlic, shallots, and a little sugar with some water to get a paste. Fry it in a pan with a bit of oil until fragrant. Adjust the seasoning to taste.
3. Prepare the Sides: While the rice is cooking, boil the eggs until hard-boiled, about 10 minutes. Slice the cucumber and prepare the fried anchovies and roasted peanuts.
4. Assemble: Once the rice is ready, serve it on a plate, topped with sambal, sliced boiled eggs, cucumber, fried anchovies, and peanuts. Enjoy your homemade nasi lemak!

Prawn Laksa

Prawn Laksa is a popular Malaysian dish that’s both comforting and bursting with flavor. This spicy noodle soup combines tender prawns with a rich, aromatic coconut curry broth, making it a delightful treat for any meal or gathering. Its combination of spices gives it a unique taste that’s spicy yet creamy, perfect for those who enjoy a kick in their food.

This recipe is not only delicious but also relatively easy to prepare. With just a few key ingredients, you can whip up a satisfying bowl of Prawn Laksa that will impress your family and friends. Let’s dive into the ingredients and how to make this wonderful dish!

Ingredients

• 200g rice noodles
• 300g prawns, peeled and deveined
• 1 can (400ml) coconut milk
• 4 cups chicken or vegetable broth
• 2 tablespoons laksa paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• 1 red chili, sliced (optional, for extra heat)
• Bean sprouts, for garnish

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Make the Broth: In a pot, combine the chicken or vegetable broth and coconut milk. Add the laksa paste, fish sauce, and lime juice. Bring to a simmer over medium heat.
3. Add the Prawns: Once the broth is simmering, add the prawns and cook until they turn pink and opaque, about 3-5 minutes.
4. Assemble the Dish: Divide the cooked noodles into bowls. Pour the hot laksa broth with prawns over the noodles.
5. Garnish: Top with fresh cilantro, sliced red chili if using, and bean sprouts. Serve hot and enjoy!

Kuih Lapis

Kuih Lapis is a delightful Malaysian dessert that catches the eye with its vibrant layers and tantalizes the taste buds with a sweet, creamy texture. This steamed cake is made from rice flour and coconut milk, giving it a unique flavor that is both rich and satisfying. It’s perfect for any occasion, whether it’s a festive gathering or a simple afternoon snack.

The preparation of Kuih Lapis is straightforward, making it accessible for both beginners and seasoned cooks. With its colorful appearance and delicious taste, this treat is sure to be a hit at your table!

Ingredients

• 2 cups rice flour
• 1 cup coconut milk
• 1 cup water
• 1 cup sugar
• 1 teaspoon pandan extract (for color and flavor)
• 1 teaspoon red food coloring
• 1 teaspoon green food coloring
• 1 teaspoon yellow food coloring

Instructions

1. Mix the Ingredients: In a bowl, combine rice flour, sugar, coconut milk, and water. Divide the mixture into three equal parts. To one part, add pandan extract for the green layer, to another part, add red food coloring for the red layer, and to the last part, add yellow food coloring.
2. Prepare the Steamer: Bring water to a boil in a steamer. Grease a square or rectangular baking dish to prevent sticking.
3. Layer the Mixture: Pour one color mixture into the baking dish and steam for about 10 minutes until set. Repeat this step with the other colors, adding each layer on top of the previous one, and steaming until each layer is firm before adding the next.
4. Cool and Slice: Once all layers are steamed and set, let the Kuih Lapis cool completely. Slice into squares or rectangles for serving.

Roti Canai with Dhal Curry

Roti Canai is a delightful Malaysian flatbread known for its flaky texture and buttery flavor. This dish is often paired with dhal curry, which is a creamy lentil-based dish that adds a savory element to the meal. Together, they create a comforting and satisfying experience that’s great for any time of day!

Making Roti Canai may seem tricky, but it’s actually quite simple and fun to prepare at home. With just a few ingredients and some hands-on technique, you can whip up this delicious snack that will impress your family and friends.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup water
• 1/2 cup condensed milk
• 1/4 cup ghee or unsalted butter, melted
• 2 cups lentils (red or yellow)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Make the Dough: In a large bowl, mix flour, salt, and sugar. Gradually add water and condensed milk until a soft dough forms. Knead for about 5-7 minutes until smooth. Divide into small balls, coat with ghee, cover, and let rest for at least 30 minutes.
2. Prepare the Dhal Curry: Rinse lentils and boil them in water until tender. In a pan, heat oil and sauté onion and garlic until translucent. Add turmeric, cumin seeds, and cooked lentils. Simmer for 10-15 minutes, seasoning with salt as needed. Garnish with fresh coriander.
3. Cook the Roti: Flatten each dough ball into a thin circle. Heat a non-stick skillet over medium heat and cook each roti for 2-3 minutes on each side until golden brown and flaky. Brush with melted ghee while cooking.
4. Serve: Pair the warm roti with a generous serving of dhal curry. Enjoy your homemade Malaysian snack!

Pisang Goreng (Fried Banana)

Pisang Goreng, or fried banana, is a beloved Malaysian snack that combines sweetness and crunch in every bite. This treat is made by coating ripe bananas in a simple batter and frying them until golden brown. The result is a crispy exterior that gives way to a soft, warm center, making it an irresistible delight.

Making Pisang Goreng is quite straightforward, perfect for both novice cooks and seasoned chefs. It’s often enjoyed as a snack or appetizer, and pairs wonderfully with a drizzle of honey or a sprinkle of sugar. Whether enjoyed at a roadside stall or made at home, this dish is sure to satisfy your cravings for something sweet and crunchy.

Ingredients

• 4 ripe bananas (preferably pisang raja or any sweet variety)
• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup water (adjust as needed)
• Oil for frying

Instructions

1. Prepare the Bananas: Peel the bananas and slice them in half lengthwise or into rounds, depending on your preference.
2. Make the Batter: In a bowl, mix the all-purpose flour, rice flour, baking powder, sugar, and salt. Gradually add water until you have a smooth batter. It should be thick enough to coat the bananas.
3. Heat the Oil: In a deep frying pan, heat enough oil over medium heat for frying. Make sure it’s hot enough but not smoking.
4. Fry the Bananas: Dip the banana pieces into the batter, ensuring they are fully coated. Gently place them in the hot oil and fry until golden brown, about 2-3 minutes each side. Remove and drain on paper towels.
5. Serve: Drizzle with honey or sprinkle with sugar before serving. Enjoy warm!

Nasi Kandar

Nasi Kandar is a beloved Malaysian dish known for its rich flavors and comforting appeal. This iconic meal typically features steamed rice served with a variety of delicious curries and side dishes, making it a feast for the senses. Each bite reveals a unique blend of spices, from the creamy coconut notes to the spicy kick of chilies, creating a delightful experience that’s hard to resist.

Making Nasi Kandar at home is quite straightforward. You can choose your favorite curries and sides, allowing for customization based on your taste preferences. It’s perfect for gatherings or a satisfying weeknight dinner, bringing everyone together over a shared love for good food.

Ingredients

• 2 cups of basmati rice
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 cups of water
• Salt to taste
• 1 cup chicken, cut into pieces
• 1 cup potatoes, cubed
• 2 tablespoons curry powder
• 1 cup mixed vegetables (carrots, peas)
• Chili sauce, for serving

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for about 30 minutes, then drain.
2. In a pot, heat oil over medium heat. Sauté onions, garlic, and ginger until fragrant. Add the chicken and potatoes, cooking until slightly browned.
3. Stir in curry powder, then add coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer until chicken is cooked through and potatoes are tender.
4. Meanwhile, cook the rice according to package instructions, substituting some water with the remaining coconut milk for extra flavor.
5. Serve the rice on a plate topped with the curry and mixed vegetables. Drizzle with chili sauce for an added kick.

Popiah (Spring Rolls)

Popiah, or spring rolls, are a delightful Malaysian snack that packs a punch of flavor in every bite. These rolls are filled with a mix of fresh vegetables, proteins like shrimp or chicken, and sometimes even tofu, all wrapped in thin, delicate rice paper. The taste is a refreshing combination of crunchy veggies and savory fillings, making them a perfect appetizer or light meal.

Making popiah is quite simple, and it allows for endless customization based on your tastes and available ingredients. Whether you’re hosting a gathering or just craving a healthy snack, these rolls are sure to impress!

Ingredients

• 10 pieces of rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined
• 1 cup lettuce, shredded
• 1/2 cup carrot, julienned
• 1/2 cup cucumber, julienned
• 1/2 cup bell peppers, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup Thai dipping sauce or sweet chili sauce

Instructions

1. Prepare the Fillings: In a bowl, mix the cooked shrimp, lettuce, carrots, cucumbers, bell peppers, and cilantro.
2. Soften the Rice Paper: Dip one rice paper wrapper in warm water for about 10-15 seconds, until it’s soft but not overly sticky. Place it on a clean surface.
3. Fill the Wrapper: Place a small amount of the filling mixture near the bottom of the rice paper. Add a drizzle of the dipping sauce on top.
4. Roll it Up: Fold the bottom of the wrapper over the filling, then fold the sides in, and roll up tightly. Repeat this process with the remaining wrappers and filling.
5. Serve: Arrange the rolls on a plate and serve with extra dipping sauce on the side.

Ayam Penyet

Ayam Penyet is a beloved Malaysian dish that features crispy fried chicken, smashed to perfection and served with fragrant rice, fresh vegetables, and a spicy sambal on the side. The combination of crispy skin and tender meat creates a delightful contrast that is both satisfying and flavorful. This dish is not only tasty but also fairly simple to prepare, making it a great choice for weeknight dinners or weekend gatherings.

As you enjoy Ayam Penyet, you’ll experience layers of taste—from the savory chicken to the zesty sambal that packs a punch. Pair it with a side of vegetables for a complete meal that will please everyone. Ready to try it out? Below is a straightforward recipe to make Ayam Penyet at home!

Ingredients

• 2 large chicken thighs
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 cup water
• Vegetable oil for frying
• 2 cups cooked white rice
• 1 cup mixed vegetables (carrots, bell peppers, and green beans)
• 1/2 cup sambal (spicy chili paste)

Instructions

1. Prepare the Chicken: In a bowl, mix turmeric powder and salt, then rub this mixture onto the chicken thighs. Let marinate for at least 30 minutes.
2. Coat the Chicken: In a separate bowl, mix flour with a bit of water to create a batter. Dip the marinated chicken into the batter, ensuring it’s well-coated.
3. Fry the Chicken: Heat vegetable oil in a pan over medium heat. Once hot, carefully add the chicken thighs and fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
4. Prepare the Rice and Vegetables: Serve the fried chicken on a plate with warm cooked white rice and a side of mixed vegetables.
5. Serve: Smash the chicken slightly with a spatula before serving. Add sambal on the side for dipping.

Mee Goreng Mamak

Mee Goreng Mamak is a popular Malaysian stir-fried noodle dish bursting with flavor. It’s a delightful mix of chewy noodles, savory spices, and a hint of sweetness, often topped with a fried egg. This dish is simple to prepare, making it perfect for a quick meal or a casual gathering with friends.

With its combination of ingredients, Mee Goreng Mamak delivers a satisfying taste that’s both hearty and comforting. The best part? You can customize it to suit your taste, adding your favorite proteins and vegetables. Give it a try, and you’ll see why it’s a beloved snack and appetizer!

Ingredients

• 300g yellow noodles
• 200g chicken, sliced
• 100g tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 egg
• Fresh spring onions, chopped
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat oil over medium heat. Add garlic and onion, sautéing until fragrant.
3. Add the chicken and tofu, cooking until the chicken is browned.
4. Stir in the noodles, soy sauce, and chili paste, mixing well to combine. Season with salt and pepper.
5. Push the noodles to one side of the pan and crack an egg on the other side. Scramble it until cooked, then mix it into the noodles.
6. Serve hot, garnished with chopped spring onions.

Chili Crab

Chili crab is a beloved Malaysian dish that combines the sweetness of fresh crab with a spicy, tangy sauce that’s full of flavor. This dish is famous for its rich and aromatic sauce, which balances heat from the chilies with the natural sweetness of the crab meat. While it may seem complex, it’s quite manageable for home cooks and perfect for special occasions or family gatherings.

The dish is often served with bread or steamed rice to soak up the delicious sauce, making it an irresistible treat. It’s a great way to impress your guests with a taste of Malaysia right at your dinner table.

Ingredients

• 2 pounds fresh crab, cleaned
• 4 tablespoons vegetable oil
• 6 cloves garlic, minced
• 2 tablespoons ginger, minced
• 4-6 red chilies, chopped
• 1/4 cup tomato ketchup
• 2 tablespoons chili paste
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1/2 cup water
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and ginger, stirring until fragrant.
2. Stir in the chopped chilies and cook for a couple of minutes.
3. Add the tomato ketchup, chili paste, soy sauce, sugar, and vinegar. Mix well to create the sauce.
4. Pour in the water and bring the mixture to a simmer.
5. Add the cleaned crab to the pan, making sure it is well coated with the sauce. Cover and cook for about 15-20 minutes, or until the crab is fully cooked.
6. Garnish with fresh coriander leaves and serve with lemon wedges on the side.

Char Kway Teow

Char Kway Teow is a beloved Malaysian street food that packs a punch of flavors. This stir-fried noodle dish combines flat rice noodles with shrimp, Chinese sausages, bean sprouts, and scallions, all tossed in a fragrant soy sauce mixture. With its smoky aroma from the high heat of the wok, it’s a dish that captures the essence of Malaysian cuisine.

Making Char Kway Teow is straightforward, yet the result is impressively delicious. It’s perfect for a quick weeknight meal or a weekend treat, offering a satisfying combination of textures and tastes.

Ingredients

• 200g flat rice noodles
• 150g shrimp, peeled and deveined
• 100g Chinese sausage, sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 2 spring onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili paste (optional)

Instructions

1. Soak the flat rice noodles in warm water for about 30 minutes until soft, then drain.
2. Heat vegetable oil in a wok over high heat. Add minced garlic and fry until fragrant.
3. Add the sliced Chinese sausage and shrimp, cooking until the shrimp turns pink.
4. Stir in the soaked noodles, bean sprouts, and spring onions. Toss everything together.
5. Pour in the soy sauce, oyster sauce, and chili paste (if using). Stir-fry for 2-3 minutes until well combined and the noodles are heated through.
6. Serve hot, garnished with extra spring onions if desired.

Bubur Lambuk

Bubur Lambuk is a flavorful rice porridge that is often enjoyed as a snack or appetizer in Malaysia. This dish is known for its warm, comforting taste, blending spices and ingredients like meat, coconut milk, and herbs. It’s a great dish to prepare when you want something hearty yet simple to make.

This porridge is not only delicious but also versatile. You can easily adjust the ingredients to suit your taste. Bubur Lambuk is a perfect choice for gatherings or a cozy night in.

Ingredients

• 1 cup rice
• 4 cups water or chicken broth
• 200g beef or chicken, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the rice thoroughly and drain.
2. In a pot, combine the rice and water or chicken broth. Bring to a boil, then reduce to a simmer.
3. In a separate pan, sauté the onion, garlic, and ginger until fragrant. Add the diced meat, turmeric, and cumin seeds. Cook until the meat is browned.
4. Add the meat mixture to the pot with the rice and stir well. Cook until the rice is soft and the porridge has thickened.
5. Stir in the coconut milk and season with salt. Cook for another 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Curry Puff

Curry puffs are a beloved Malaysian snack that brings a burst of flavor in every bite. These delightful pastries are filled with a savory mixture of spiced potatoes, vegetables, and sometimes meat, all encased in a crispy, flaky pastry. The taste is a perfect balance of spices that warms the palate, making them ideal for snacking or serving as appetizers at gatherings.

Not only are curry puffs delicious, but they are also quite simple to make. Whether you’re a cooking novice or a seasoned chef, this recipe will guide you through the process. Grab your ingredients, and let’s get started!

Sate (Satay)

Satay is a delicious Malaysian snack that features skewered and grilled meat, often served with a rich peanut sauce. The combination of sweet, savory, and slightly spicy flavors creates a mouthwatering experience that’s hard to resist. It’s a simple dish to prepare, making it perfect for gatherings or quick weeknight meals.

The beauty of satay lies in its versatility; you can use chicken, beef, or even tofu, marinated in a blend of spices for added flavor. Once grilled to perfection, it’s served alongside fresh vegetables and a delightful dipping sauce. Your taste buds are in for a treat!

Ingredients

• 500g chicken breast, cut into cubes
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Wooden skewers, soaked in water
• Peanut sauce for dipping

Instructions

1. Prepare the Marinade: In a bowl, mix soy sauce, honey, curry powder, vegetable oil, garlic, ginger, salt, and pepper. Add chicken cubes and marinate for at least 30 minutes.
2. Skewer the Chicken: Thread the marinated chicken onto the soaked wooden skewers.
3. Grill the Satay: Preheat the grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until fully cooked and slightly charred.
4. Serve: Arrange the satay on a platter with peanut sauce and fresh vegetables like cucumber and onions for dipping.

Durian Crepe

Durian crepes are a delightful Malaysian snack that combines the unique flavor of durian with a soft, thin crepe. These treats are sweet and creamy, with the rich, custardy texture of durian making each bite surprisingly satisfying. Don’t worry if you’re not a durian fan; the sweetness of the filling can be adjusted to suit your taste.

This recipe is simple enough for beginners, and the result is sure to impress. Perfect for a snack or as an appetizer at gatherings, durian crepes are a true representation of Malaysian street food culture. Let’s dive into how to make these delicious treats!

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup ripe durian flesh, blended
• 2 tablespoons condensed milk
• 1/2 teaspoon vanilla extract
• Butter for cooking

Instructions

1. Make the Crepe Batter: In a bowl, whisk together flour, eggs, milk, sugar, and salt until smooth. Let the batter rest for about 30 minutes.
2. Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a ladleful of batter into the skillet, swirling to cover the surface. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat until all batter is used.
3. Prepare the Filling: In a bowl, mix blended durian flesh with condensed milk and vanilla extract until well combined.
4. Assemble the Crepes: Place a crepe on a plate, add a generous spoonful of the durian filling in the center, and fold the crepe over. You can roll or simply fold it, as you prefer.
5. Serve: Enjoy the crepes warm or chilled. They can be dusted with powdered sugar or topped with additional durian if you like!

Gado-Gado Salad

Gado-Gado is a beloved Indonesian salad that’s bursting with flavor and color. This dish combines fresh vegetables, tofu, and hard-boiled eggs, all drizzled with a rich peanut sauce. It’s both nutritious and satisfying, making it a great choice for a light lunch or a side dish at dinner. The taste is a delightful balance of crunchy, creamy, and savory, with the peanut sauce adding an irresistible depth.

Making Gado-Gado is quite simple, perfect for anyone looking to whip up a quick meal. With a mix of fresh ingredients and a homemade peanut dressing, you can have this iconic dish ready in no time. It’s a fantastic way to enjoy a variety of veggies, and you can easily customize it based on what you have on hand.

Ingredients

• 2 cups mixed salad greens
• 1 cup bean sprouts
• 1 cup carrots, julienned
• 1 cup cucumber, sliced
• 1 block of firm tofu, cubed and fried
• 2 hard-boiled eggs, halved
• 1/4 cup fresh cilantro, chopped
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or sugar (optional)
• 1-2 teaspoons chili sauce (optional)

Instructions

1. Prepare the Vegetables: Start by preparing your vegetables. Rinse and chop the salad greens, bean sprouts, carrots, and cucumber. Arrange them on a serving plate.
2. Cook the Tofu: In a skillet, fry the cubed tofu until golden brown. Remove from heat and set aside.
3. Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or sugar, and chili sauce until smooth. If it’s too thick, you can add a little water to reach your desired consistency.
4. Assemble the Salad: Top the arranged vegetables with the fried tofu and halved hard-boiled eggs. Drizzle the peanut sauce generously over the salad.
5. Garnish: Finish with chopped cilantro for a fresh touch. Serve immediately, and enjoy your homemade Gado-Gado!

Rojak Salad

Rojak salad is a refreshing and tangy Malaysian delight that brings a burst of flavors to your palate. This dish combines a unique mix of fruits and vegetables, tossed in a savory, sweet dressing that tantalizes the taste buds.

Simple to make, rojak salad can be customized to fit your preferences. The mix of crunchy cucumbers, juicy fruits, and a zesty sauce creates a delightful contrast that is both healthy and satisfying. Perfect as a snack or appetizer, it’s sure to impress anyone who tries it!

Ingredients

• 1 cup cucumber, diced
• 1 cup jicama or turnip, diced
• 1 cup pineapple, diced
• 1 cup mango, diced
• 1/2 cup bean sprouts
• 1/4 cup roasted peanuts, crushed
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons tamarind paste
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (optional)

Instructions

1. Prepare the Dressing: In a small bowl, mix tamarind paste, sugar, soy sauce, and chili sauce. Stir until well combined.
2. Combine Ingredients: In a large mixing bowl, add the diced cucumber, jicama, pineapple, mango, and bean sprouts.
3. Toss with Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Finish with Garnish: Sprinkle crushed peanuts and chopped cilantro on top before serving.
5. Serve: Enjoy your refreshing rojak salad as a snack or appetizer!