Malaysian for Every Occasion
Illustration by Amy Luo
Selamat datang! Malaysia is a very diverse and colorful pan-Asian country that unites everyone around one thing: its famously delicious food. Food is an important part of Malaysian culture—both in everyday life and celebrations. Multiple Asian cultures blend together to make Malaysian cuisine unique and enviable.
Chinese New Year (Gongxi, gongxi)
No one does Chinese New Year like Malaysians do! Weeks before the actual celebration, grocery stores stock jars upon jars of special Chinese New Year food on tables. Only make once a year, lah!
Pineapple Tarts: Known as ong lai in Hokkien, pineapple tarts are a staple in all Malaysian celebrations and represent wealth due to their golden color. There is a small cookie shop near my mother’s childhood home that makes these cookies by hand!
Illustration by Elizabeth Zu
Love Letters (Kuih Kapit): These crispy, rolled-up crepes are the product of Dutch and Portuguese baking techniques blending with Southeast Asian ingredients and artistry. Love letters are usually sweet, but my favorites are the tiny savory ones that are stuffed with shredded meat!
Bah kut teh: Slow-cooked fatty short ribs that float in a fragrant broth are a must-have. You can only buy the broth mix in Malaysia, unfortunately. My grandpa would only take us to one particular bah kuh teh shop because he believes it’s the only good one in town.
Hari Raya (Muslim holiday, related to Eid)
Since Malaysia is a dominantly Muslim country, this Muslim holiday is nationally celebrated. During this time, businesses close and families host open houses where friends can go door-to-door sharing food, gifts, and gossip.
Dodol: Because they are mainly made of palm sugar, these glutinous desserts are very sticky and sweet. My aunt’s favorite kind is stained with blue peaflowers!
Illustration by Elizabeth Zu
Ketupat: A popular dish throughout Southeast Asia, steamed rice is packed into diamond-shaped containers woven from palm leaves. Some people get creative with the packaging and make animal-shaped containers!
Serundeng: Spicy shredded coconut flakes are a staple in Southeast Asian Muslim celebrations in Indonesia and Malaysia. When shredded beef is added, the meat is perfectly halal (properly prepared according to Islamic law).
Can eat anytime, lah (casual Malaysian snacks)
You can get these snacks anywhere in Malaysia, but the most memorable ones I’ve eaten were at outdoor hawker stalls on a warm night (like in that scene from Crazy Rich Asians). The food may be amazing, but the experience is even better.
Ais kacang: Pronounced ah-ees ka-chahng, it is a mini-mountain of shaved ice and condensed milk topped with almost anything you can think of—red beans, passionfruit seeds, grass jelly, corn, mango...Its name literally means “bean ice” in Malay.
Illustration by Elizabeth Zu
Satay: Little roasted meat skewers marinated in sweet sauce and spices are the ultimate Malaysian snack. When my brother and I visit Malaysia, we each have 50 sticks in one sitting.
Kek lapis: A Sarawak specialty inspired by Indonesian layer cakes, which were inspired by the Dutch spekkoek (“bacon” cake). Wafer-thin layers of colorful buttery pound cakes are carefully cut, pressed, and baked together to form intricate designs.
Mamak, can or not? (Indian, specifically Tamil; holiday of lights)
Mamak shops are open-air restaurants where Malaysians go to unwind after a long day at work. Originating from Malaysia’s Tamil Indian community, mamak shops have become a big part of Malaysian culture. The foods from these stalls are also frequently served at open houses during Diwali!
Yogurt rice and mor milagai: Rice in a creamy sour yogurt mixed with spices. The mor milagai, or sun dried chili peppers, gives the dish a distinct spicy and salty flavor and extra crunch. Recommended by my Singaporean friend.
Illustration by Elizabeth Zu
Teh Tarik: An warm, sweet black milk tea. The most authentic teh tarik is always poured from a rising arm’s length. Not only is it a cool trick, but “pulling” (tarik) the tea airates it and makes it light and smooth!
Yuzhambu: A Tamil Indian bean gravy made of vegetable broth and tamarind juice. It’s frequently served with vegetables or roti. It’s really spicy, so I’ve never had it before.
Victoria Yong is a final-year architecture student whose parents both emigrated from Malaysia. She has sampled many Malaysian snacks and wishes the Malaysian Student Association would do more food events. She is still very bad at Manglish.
Illustrations by Amy Luo and Elizabeth Zu