Satay (BBQ Sticks)

The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. A fresh salad of cucumbers and onions are served together with a spicy-sweet peanut sauce for dipping. 

Laksa (Noodles in Tangy Fish Soup)

The soupy gravy is made with mackerel and lots of aromatic herbs. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste. 

Roti Jala ('Net' Bread or Crepe)

It is a net-like or lacy type of crepe made from a flour batter. It is an alternative to rice, is an ideal accompaniment to curries such as Malaysian Chicken Curry, Chicken Kapitan and others. 

Ikan Bakar (BBQ Fish)

Also known as Ikan Panggang which means grilled or barbecued fish. A popular local fish for grilling is Ikan Kembang. The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals. 

Otak Otak (Malay Fish Mousse)

Fresh fish fillets are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. It is wrapped in banana leaves and steamed or grilled. 

Roti Canai (Indian Pastry Pancake)

Indian in origin, this rich and flaky pastry pancake has now come to be known as a favorite Malaysian 'appetizer'. It is served with a side of curry for dipping, usually a Malaysian Chicken Curry. 

Malaysian Chicken Curry (Kari Ayam)

It has the right blend of spices for an authentic 'Malaysian-tasting' curry. Some ingredients may vary - Malay homes might add serai, lengkuas, kunyit or assam jawa. 

Edited by Jamie L.