15 Must-Try Malaysian Street Food Recipes That Will Satisfy Your Cravings

Malaysian street food is a feast for the senses, offering bold flavors and satisfying bites that truly capture the essence of local culture. From savory satays to sweet kuih, these recipes bring the street-side experience right to your kitchen. Get ready to whip up some delicious dishes that will impress your family and friends!

Cendol: Refreshing Dessert with Pandan Jelly

Cendol is a popular Malaysian dessert that’s as delightful to eat as it is to look at. Combining smooth pandan jelly with sweet coconut milk and ice, it creates a refreshing treat perfect for hot days. The contrasting textures and flavors come together beautifully, making each spoonful a burst of taste.

This dessert is simple to make, requiring just a few ingredients. It’s sweet, creamy, and offers a unique experience with the chewy jelly and crunchy toppings. Perfect for sharing or enjoying on your own, cendol is sure to be a hit!

Ingredients

• 2 cups pandan juice (made from blending pandan leaves with water)
• 1 cup rice flour
• 1 cup coconut milk
• 1/2 cup palm sugar
• 1/4 teaspoon salt
• Ice shavings
• Sweetened red beans (optional)
• Glutinous rice (optional)

Instructions

1. Make the Pandan Jelly: In a pan, combine the pandan juice, rice flour, and salt. Cook over medium heat, stirring constantly until it thickens. Pour into a mold and let it cool, then cut into thin strips.
2. Prepare Coconut Milk: In another pan, heat the coconut milk with palm sugar and a pinch of salt until the sugar dissolves. Do not boil.
3. Assemble the Cendol: In serving bowls, add some ice shavings, followed by the pandan jelly strips. Pour the sweetened coconut milk over the top.
4. Top with optional sweetened red beans or glutinous rice if desired. Serve immediately and enjoy!

Satay Skewers: Grilled Meat Perfection

Satay skewers are a classic Malaysian street food that showcases the juicy goodness of marinated meat grilled to perfection. The combination of tender meat, smoky flavors, and a hint of sweetness makes these skewers a must-try. They’re not only delicious but also easy to prepare, making them perfect for gatherings or a simple weeknight meal.

The marinade typically features a mix of spices, soy sauce, and coconut milk, infusing the meat with rich flavor. Served with a side of peanut sauce and fresh veggies, these skewers are sure to impress anyone who takes a bite. Plus, the grilling process adds a wonderful char that enhances the overall taste.

Ingredients

• 500g chicken or beef, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• Wooden skewers, soaked in water

Instructions

1. Marinate the Meat: In a bowl, combine soy sauce, peanut butter, brown sugar, coriander, turmeric, garlic, and lime juice. Add the meat and mix well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavors.
2. Prepare the Skewers: Thread the marinated meat onto the soaked wooden skewers, leaving a little space between each piece to allow for even cooking.
3. Heat the Grill: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the meat is cooked through and has nice grill marks.
5. Serve: Remove the skewers from the grill and serve with peanut sauce and fresh vegetables on the side for dipping.

Nasi Lemak: The National Dish of Malaysia

Nasi Lemak is a beloved dish in Malaysia, known for its fragrant coconut rice and delightful combination of flavors. Often considered the national dish, it offers a perfect balance of spicy, savory, and sweet tastes. This dish typically features rice cooked in coconut milk, served with sambal (a spicy chili paste), fried anchovies, peanuts, boiled eggs, and fresh cucumber slices. It’s simple enough to prepare, making it a favorite for breakfast, lunch, or dinner.

The creamy rice pairs beautifully with the kick from the sambal, while the crunchy peanuts and anchovies add texture. Nasi Lemak is truly a satisfying meal that can be enjoyed any time of the day. Whether you’re a novice cook or a seasoned chef, this dish is sure to impress!

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 4 boiled eggs
• 1 cup sambal (store-bought or homemade)
• 1 cup fried anchovies
• 1/2 cup roasted peanuts
• 1 cucumber, sliced

Instructions

1. Rinse the jasmine rice until the water runs clear. In a pot, combine the rice, coconut milk, water, and salt. Cook until the rice is tender and fluffy.
2. While the rice cooks, prepare the sambal if making it from scratch or warm up the store-bought version.
3. Once the rice is done, fluff it with a fork and let it sit covered for a few minutes.
4. On a plate, serve a generous scoop of coconut rice alongside boiled eggs, sambal, fried anchovies, roasted peanuts, and cucumber slices.
5. Enjoy your homemade Nasi Lemak with a side of extra sambal for those who love a spicy kick!

Laksa: Spicy Coconut Noodle Soup

Laksa is a beloved Malaysian street food dish that offers a delightful combination of flavors and textures. This spicy coconut noodle soup is known for its creamy, rich broth that plays host to a medley of ingredients, including shrimp, tofu, and rice noodles. The balance of spices creates a warm, comforting experience, making it an ideal meal for both casual lunches and cozy dinners.

Not only is laksa delicious, but it’s also relatively simple to prepare. With just a few key ingredients and a bit of time, you can create a dish that will impress your friends and family. Let’s dive into the ingredients and steps needed to whip up this tasty bowl of goodness!

Ingredients

• 200g rice noodles
• 200g shrimp, peeled and deveined
• 150g tofu, diced
• 400ml coconut milk
• 500ml chicken or vegetable broth
• 2 tablespoons laksa paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Make the Broth: In a large pot, heat the coconut milk and broth over medium heat. Stir in the laksa paste, fish sauce, and sugar. Simmer for about 5 minutes.
3. Add the Shrimp and Tofu: Add the shrimp and tofu to the pot, cooking until the shrimp turns pink and opaque, about 3-5 minutes.
4. Combine with Noodles: Add the cooked rice noodles to the pot and stir to combine, allowing everything to warm through.
5. Serve: Ladle the laksa into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Hokkien Mee: Rich and Savory Noodle Dish

Hokkien Mee is a beloved Malaysian street food that delivers a rich, savory experience with each bite. This noodle dish features thick, yellow noodles stir-fried in a flavorful sauce, often complemented by a medley of seafood and vegetables. The taste is a delightful balance of umami and a hint of spiciness, creating a satisfying meal that pleases any palate.

Making Hokkien Mee at home is quite simple and requires just a few ingredients, making it perfect for a weeknight dinner or a casual gathering with friends. It’s a wonderful way to bring the vibrant flavors of Malaysian street food right to your kitchen!

Ingredients

• 200g yellow noodles
• 150g shrimp, peeled and deveined
• 100g squid, cleaned and sliced
• 1 egg
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili paste (adjust to taste)
• 2 spring onions, chopped
• Fresh coriander for garnish
• Lime wedges for serving

Instructions

1. Prepare the Noodles: Cook the yellow noodles according to package instructions. Drain and set aside.
2. Stir-Fry the Seafood: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry until fragrant. Then, add the shrimp and squid, cooking until they are just opaque.
3. Add Noodles and Sauce: Push the seafood to the side of the pan. Add the cooked noodles to the center and pour in the soy sauce, oyster sauce, and chili paste. Stir to combine everything well.
4. Incorporate the Egg: Push the noodle mixture to one side of the pan. Crack the egg into the open space and scramble it until cooked, then mix it into the noodles.
5. Finish and Serve: Add chopped spring onions and toss everything together. Garnish with fresh coriander and serve with lime wedges. Enjoy your homemade Hokkien Mee!

Nasi Kandar: Flavorful Rice with Curries

Nasi Kandar is a beloved Malaysian dish that brings together fragrant rice with a variety of rich curries. This dish is perfect for anyone looking for a hearty meal packed with flavor. It’s not only delicious but also quite simple to prepare at home, allowing you to enjoy a taste of Malaysia right in your kitchen.

The combination of different curries creates a delightful explosion of taste with every bite. Whether you prefer chicken, beef, or vegetarian options, Nasi Kandar can cater to all preferences. It’s a versatile dish that can easily become a favorite in your household.

Ingredients

• 2 cups jasmine rice
• 1 lb chicken drumsticks
• 2 cups coconut milk
• 3 tablespoons curry powder
• 1 tablespoon turmeric powder
• 2 onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups mixed vegetables (carrots, potatoes, and bell peppers)
• Salt and pepper to taste
• 4 hard-boiled eggs
• Chili sauce for serving (optional)

Instructions

1. Cook the Rice: Rinse the jasmine rice until the water runs clear. Cook according to package instructions, using water or coconut milk for added flavor.
2. Prepare the Chicken: In a large pot, heat some oil over medium heat. Add sliced onions, garlic, and ginger. Sauté until fragrant. Stir in curry powder and turmeric, cooking for an additional minute.
3. Add Chicken: Place the chicken drumsticks into the pot and stir until well coated with the spice mixture. Pour in coconut milk and bring to a boil. Lower the heat and let it simmer until the chicken is cooked through, about 25-30 minutes.
4. Cook Vegetables: Add the mixed vegetables to the pot during the last 10 minutes of cooking. Season with salt and pepper to taste.
5. Serve: On a plate, scoop a generous serving of rice. Top with the curry chicken and vegetables. Add a sliced hard-boiled egg on the side and drizzle with chili sauce if desired.

Char Kway Teow: Stir-Fried Noodle Delight

Char Kway Teow is a beloved Malaysian street food dish that features flat rice noodles stir-fried to perfection with a mix of fresh ingredients. This dish offers a delightful combination of flavors and textures, with smoky, savory notes that come from wok-frying at high heat. It’s simple enough to prepare at home, making it a favorite among both street food lovers and home cooks.

The rich taste of Char Kway Teow comes from the mix of shrimp, Chinese sausage, and bean sprouts, all tossed in a savory soy sauce blend. It’s a quick meal that captures the essence of Malaysian cuisine in every bite, perfect for any time of day!

Ingredients

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

Instructions

1. Prepare Noodles: Soak the rice noodles in hot water for about 20-30 minutes until soft. Drain and set aside.
2. Heat Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.
3. Add Garlic: Sauté the minced garlic until fragrant, about 30 seconds.
4. Add Shrimp and Sausage: Toss in the shrimp and sliced Chinese sausage, cooking until the shrimp turns pink.
5. Add Noodles: Add the soaked noodles to the wok and stir-fry for a few minutes until heated through.
6. Season: Pour in the soy sauce, oyster sauce, and chili paste. Mix well to ensure the noodles are evenly coated.
7. Add Vegetables: Stir in the bean sprouts and green onions, cooking for another minute until the vegetables are tender but still crisp.
8. Serve: Plate the dish hot and enjoy your homemade Char Kway Teow!

Roti Canai: Flaky Indian-Inspired Flatbread

Roti Canai is a beloved Malaysian flatbread with Indian roots, known for its flaky, buttery texture. This dish combines a crispy outside with a soft inside, making it a favorite for breakfast or as a snack throughout the day. It’s incredibly versatile, pairing beautifully with a variety of curries or even just a sprinkle of sugar for a simple treat.

This recipe is straightforward, perfect for those who enjoy cooking at home. With just a few ingredients and some kneading, you can create a delicious flatbread that will impress your family and friends. Let’s jump into how you can make this delightful Roti Canai from scratch!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup water
• 2 tablespoons ghee or vegetable oil
• Extra flour for dusting

Instructions

1. Mix the Dough: In a bowl, combine flour, salt, and sugar. Gradually add water and knead until the dough is smooth. Let it rest for about 30 minutes.
2. Shape the Dough: Divide the dough into small balls. Coat each ball with ghee or oil and let them rest for another 30 minutes.
3. Roll Out the Dough: On a floured surface, flatten each ball and stretch it out into thin layers. The thinner, the better!
4. Cook the Roti: Heat a skillet over medium heat. Cook each roti for 2-3 minutes on each side, until golden brown and crispy.
5. Serve: Enjoy your Roti Canai hot with curry or a sprinkle of sugar!

Mee Goreng: Spicy Fried Noodles

Making Mee Goreng is simple and quick, making it an excellent option for busy weeknights or a fun cooking project on the weekend. With just a few ingredients and steps, you can whip up this delicious meal that will transport you to the streets of Malaysia.

Ingredients

• 200g egg noodles
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 small onion, sliced
• 1 cup mixed vegetables (like bell peppers and green beans)
• 200g tofu or chicken, cubed
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 1 tablespoon tomato ketchup
• 1 teaspoon sugar
• 1 egg (optional)
• Fresh lime wedges for serving

Instructions

1. Cook the Noodles: Boil the egg noodles according to package instructions, then drain and set aside.
2. Sauté Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant.
3. Add Vegetables and Protein: Stir in the mixed vegetables and tofu or chicken. Cook until the protein is browned and the vegetables are tender.
4. Combine Noodles: Add the cooked noodles to the pan. Pour in the soy sauce, chili paste, tomato ketchup, and sugar. Toss everything together until well combined and heated through.
5. Fry the Egg: In a separate pan, fry the egg sunny-side up. Place it on top of the noodle mix before serving.
6. Serve: Plate the Mee Goreng hot, garnished with fresh lime wedges for a zesty kick.

Apam Balik: Sweet and Savory Pancakes

Apam Balik is a delightful Malaysian street food that combines sweet and savory flavors in a pancake-like treat. Often enjoyed as a snack or dessert, these golden-brown pancakes are typically filled with a mix of crushed peanuts, sugar, and sometimes sweet corn. The outer layer is soft and fluffy, while the interior presents a satisfying crunch from the nuts, creating a perfect blend of textures. Whether you’re enjoying them on the go or at home, they’re simple to make and sure to please your taste buds.

This recipe for Apam Balik is straightforward, making it a great choice for beginners. With just a few ingredients, you can whip up these delightful pancakes in no time. Perfect for sharing with friends and family, they bring a touch of Malaysian street food right to your own kitchen.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup water
• 1/4 cup sweetened condensed milk
• 1 cup crushed peanuts
• 1/4 cup granulated sugar (for filling)
• Butter or oil for cooking

Instructions

1. Make the Batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. Gradually add water and condensed milk, whisking until smooth.
2. Heat the Pan: Heat a non-stick skillet or pancake pan over medium heat and lightly grease it with butter or oil.
3. Cook the Pancake: Pour a ladle of batter into the pan, swirling to spread it evenly. Cook until bubbles form on the surface, about 2-3 minutes.
4. Add the Filling: Sprinkle crushed peanuts and sugar over half of the pancake. Fold it over, pressing gently, and cook for another minute until golden brown.
5. Serve: Remove from the pan and repeat with remaining batter. Slice into wedges and enjoy warm!

Kari Kambing: Aromatic Lamb Curry

Kari Kambing is a fragrant lamb curry that captures the essence of Malaysian street food. This dish is known for its rich and spicy flavor, making it a delightful treat for anyone who loves bold tastes. It combines tender lamb with a blend of aromatic spices, creating a warming and satisfying meal.

Making Kari Kambing is straightforward, even for those new to cooking. The secret lies in the balance of spices and slow cooking, which allows the flavors to meld beautifully. Serve it with rice or bread to soak up the delicious sauce, and you’ll have a dish that’s perfect for sharing with family and friends.

Ingredients

• 1 kg lamb, cut into pieces
• 2 tablespoons oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 400 ml coconut milk
• 2 tomatoes, chopped
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder, turmeric, and chili powder, cooking for 2-3 minutes to release the spices’ aromas.
4. Add lamb pieces, mixing well to coat with the spices. Cook for about 5-7 minutes until the meat is browned.
5. Pour in coconut milk and chopped tomatoes, then bring to a boil. Reduce heat and let simmer for 1-1.5 hours until the lamb is tender.
6. Season with salt and garnish with fresh cilantro before serving hot with rice or bread.

Popiah: Fresh Spring Rolls

Popiah is a delightful Malaysian dish that brings fresh spring rolls to life. These rolls are filled with a mix of crisp vegetables and sometimes even tofu, making them a light and healthy snack. They’re known for their refreshing taste, with flavors that burst in your mouth, complemented by a hint of sweetness from the sauce. Plus, they’re super simple to make, perfect for a quick bite or a fun cooking session with friends!

The beauty of popiah lies in its versatility. You can customize the fillings to your liking, whether you prefer crunchy carrots, fresh cucumbers, or zesty herbs. Serve these rolls with a spicy dipping sauce for an extra kick. They’re not just a treat for your taste buds, but also a feast for the eyes!

Ingredients

• 8-10 popiah wrappers
• 1 cup shredded lettuce
• 1/2 cup grated carrots
• 1/2 cup sliced cucumber
• 1/2 cup bean sprouts
• 1/2 cup cooked tofu, sliced (optional)
• Fresh herbs (coriander, mint, or basil)
• 1/4 cup chili sauce (for serving)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

Instructions

1. Prepare the Fillings: In a bowl, combine shredded lettuce, grated carrots, sliced cucumber, bean sprouts, and cooked tofu (if using). Drizzle with soy sauce and sesame oil, mixing well.
2. Wrap the Popiah: Take a popiah wrapper and lay it flat. Place a small amount of filling in the center. Fold the sides over the filling and roll tightly from the bottom to the top.
3. Serve: Arrange the rolls on a plate and serve with chili sauce for dipping. Enjoy these fresh spring rolls as a snack or a light meal!

Nasi Ulam: Herb-Laden Rice Salad

Nasi Ulam is a refreshing Malaysian dish that brings together rice and a vibrant mix of herbs and vegetables. This salad is not only packed with flavors but also has a delightful crunch from the fresh ingredients. Each bite offers a unique blend of tastes, making it a perfect side dish or a light meal.

Making Nasi Ulam is relatively simple, as it involves cooking rice and tossing it with chopped herbs and other ingredients. You can customize the salad based on your preferences, adding more herbs or veggies as you like. It’s a wonderful way to enjoy a healthy, herbaceous meal!

Ingredients

• 2 cups cooked jasmine rice (preferably cooled)
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup spring onions, sliced
• 1/4 cup chopped peanuts (optional)
• 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Prepare the Rice: If you haven’t done so, cook the jasmine rice and let it cool completely. Fluff it with a fork to separate the grains.
2. Mix the Vegetables: In a large bowl, combine the shredded cabbage, carrots, cucumber, mint, coriander, and spring onions.
3. Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, salt, and pepper until well combined.
4. Toss Everything Together: Add the cooled rice to the vegetable mixture, then pour the dressing over. Mix gently until everything is well-coated.
5. Serve: Top with chopped peanuts if desired and serve immediately or chill in the refrigerator for about 30 minutes before serving for a cooler option.

Kway Teow Th’ng: Comforting Broth Noodles

Kway Teow Th’ng is a delightful Malaysian dish that combines silky noodles with a flavorful broth, creating a comforting bowl perfect for any time of day. This dish features wide rice noodles, often paired with fish balls and fresh greens, offering a light yet satisfying experience. The subtle flavors allow the freshness of the ingredients to shine, making it a favorite for those seeking warmth and comfort in their meals.

Making Kway Teow Th’ng at home is simpler than you might think! With just a few basic ingredients, you can whip up this satisfying dish in no time, ensuring a cozy meal that warms the heart. Let’s get started with the ingredients and the recipe!

Ingredients

• 200g flat rice noodles
• 300ml chicken or vegetable broth
• 200g fish balls
• 1 cup bok choy or spinach
• 2 spring onions, sliced
• 1 small red chili, sliced (for garnish)
• Fresh cilantro, for garnish
• Soy sauce, to taste

Instructions

1. Cook the Noodles: Boil a pot of water and cook the flat rice noodles according to package instructions. Drain and set aside.
2. Prepare the Broth: In a pot, heat the chicken or vegetable broth until simmering. Add the fish balls and let them cook until heated through.
3. Add Greens: Toss in the bok choy or spinach and spring onions. Allow them to cook for a couple of minutes until just wilted.
4. Assemble the Dish: Divide the cooked noodles into bowls, ladle the broth and fish balls over them, and garnish with sliced chili and cilantro.
5. Season: Drizzle with soy sauce according to your taste and enjoy your homemade Kway Teow Th’ng!

Kuih: Traditional Malaysian Snacks

Kuih are delightful Malaysian snacks that come in a variety of shapes, colors, and flavors. Often made from rice flour, glutinous rice, and coconut milk, these treats can be sweet or savory. They are known for their vibrant appearance and unique textures, making them a favorite at street food stalls and festive occasions.

Creating kuih at home is simpler than it seems. With a few basic ingredients and some creativity, you can whip up these tasty snacks to impress family and friends. Whether you prefer the chewy goodness of Kuih Lapis or the creamy texture of Kuih Seri Muka, there’s a kuih for everyone!

Ingredients

• 2 cups glutinous rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup pandan juice (from blended pandan leaves)
• 1/4 cup water
• Food coloring (optional)

Instructions

1. Prepare the Batter: In a bowl, mix the glutinous rice flour, sugar, salt, coconut milk, and water until smooth. Divide the mixture into two parts. Add pandan juice to one part and leave the other plain or color it as desired.
2. Layer the Mixtures: Grease a rectangular baking dish. Pour a layer of the plain batter into the dish, spreading it evenly. Steam for about 10 minutes until set. Then, pour the pandan layer over the first layer and steam again for another 10-15 minutes.
3. Cool and Cut: Once cooked, let the kuih cool before cutting it into squares or desired shapes. You can add toppings like grated coconut or mung beans for extra flavor.
4. Serve: Enjoy your homemade kuih with tea or as a sweet snack anytime!