Malaysian cuisine — Malay, Chinese, Indian, indigenous mix. Multicultural. Nasi lemak, laksa, satay, char kway teow. Street food world-famous.
Nasi Lemak
Nasi lemak — national dish. Rice cooked in coconut milk + sambal shrimp/chicken + boiled egg + peanuts + ikan bilis + cucumber. Traditional breakfast.
Laksa
Laksa — spicy noodle soup. Penang laksa (sour, fish), Sarawak laksa (coconut + shrimp), curry laksa (coconut). Regional variants.
Char Kway Teow
Char kway teow — fried flat noodles with shrimp, cockles, eggs, bean sprouts, chives. Penang famous. Hot wok hei.
Satay
Malay satay — skewered spiced meat grilled with peanut sauce + compressed rice + ketupat + onions + cucumber.
Roti & Indian Influence
Roti canai (paratha) + curry, nasi briyani, banana leaf rice. South Indian influence. Mamak (24-hour restaurant) — national institution.
Sweets
Cendol (coconut milk + palm sugar + jelly + ice), ais kacang, kuih (kuih lapis, ondeh-ondeh, kuih bingka), durian (king of fruits).
Drinks
Teh tarik (pulled milk tea), kopi-O, kopi peng, sirap bandung (milk + rose), iced Milo. Tiger beer, Carlsberg. Coconut water at markets.