Noodles and Rice and Curry, Oh My! Malaysian Delicacies
By Hannah Greene
From Hindu temple meals served on banana leaves, to Chinese street hawkers calling out "Nasi kandar!" to British-inspired roti canai, the colorful multicultural history of Malaysia can be tasted in every bite of its cusine.
Long ago, Indian and Middle Eastern traders brought their religion, culture, and cuisine to Malaysia. The British colonization hundreds of years later left a lasting impact on the country, and can still be seen in architecture, language, and food. Today, Malaysia is majority Malay (Muslim), along with Chinese, Indian, and indigenous Orang Asli ethnic groups.
I lived in Malaysia for eleven months during my junior year of high school. I was enchanted by the vibrant society and excited by an endless palette of incredible food. Regardless of ethnicity, religion, or location, Malaysians are united by a love of makan (eating). Cafeterias are open 24 hours a day, and the deliciousness of Malaysian food never ceases to amaze. This fusion cuisine — a blend of South Indian, Middle Eastern, Chinese, Thai, Indonesian, and British foods — is overwhelmingly tasty!
Almost all Malays and Chinese-Malaysians eat a meat-and-rice diet, but many Indians are lacto-vegetarians. Though Bali and Thailand are hot tourist destinations, Malaysia is largely undiscovered — just like its incredible food! Try some of these recipes to get a taste of this hidden gem.
What is bao flour?
Delicate bao dumplings are a popular food thoughout Asia, originating in China
perhaps as long ago as the 3rd century AD. The chewy, steamed buns are made with bao
flour, also known as Hong Kong flour, which is white wheat flour containing a
moderate amount of gluten. The white color of bao flour is part of the tradition. In
Asia, bao are usually creamy white, all a result of using specific flour to achieve
the desired look and tender mouthfeel. Bao flour is available online, but cake flour
from the grocery store will also work.
Lei Cha (Green Tea Rice)
(Serves 6-8)
A host family drove us twenty miles to buy this lunch! "Green Tea Rice" is a Hakka Chinese dish from Taiwan. Traditionally, a mortar and pestle are used to pound ingredients, giving it the nickname "thunder tea rice."
Soup
1/2 cup sesame seeds (or 1/4 cup tahini)
2/3 cup roasted peanuts
1 Tablespoon green tea leaves or 1 heaping teaspoon green tea powder
4 cups fresh basil leaves
1/2 cup fresh cilantro
1/4 cup mint leaves
1 Tablespoon black peppercorns (or ground pepper)
1 teaspoon salt, or to taste
4 cups hot water
Grind sesame seeds in a coffee grinder or use tahini. Use a food processor to purée peanuts, green tea, basil, cilantro, mint, peppercorns, and salt with sesame, and process thoroughly. Heat water in a saucepan. Add the puréed ingredients and cook over medium flame, stirring occasionally, for 5-10 minutes.
Toppings
4 cups cooked brown or white rice, cooked according to package instructions
4 teaspoons olive or peanut oil, divided
14-ounce package firm tofu, diced
Salt or soy sauce to taste
4 cups total of any of the following items: green beans, broccoli, leeks, celery,
green peas, radishes, spinach or *sweet potato leaves (*Found in Asian
groceries)
Have cooked rice ready. Dice tofu. Wash and dice vegetables. Place 2 teaspoons oil in wok or frying pan over high heat. Sauté diced tofu until golden, and set aside. Sauté vegetables in 2 teaspoons oil with salt or soy sauce to taste.
In a bowl, cover the rice with sautéed vegetables, tofu, and green tea soup. Mix together and enjoy.
| Total calories per serving: 487 | Fat: 26 grams |
| Carbohydrates: 47 grams | Protein: 23 grams |
| Sodium: 421 milligrams | Fiber: 10 grams |
Karipap (Curry Puff)
(Serves 8)
This delicious snack can be found all over Malaysia, from school cafeterias to roadside vendors. It consists of curried potatoes folded into puff pastry.
2 packages vegan puff pastry, thawed according to box directions
Curried Potato Filling
6 red potatoes, washed, peeled, and quartered
1/2 teaspoon salt
Water to boil potatoes
3 Tablespoons peanut oil
1 medium red onion, diced
3 cloves garlic, chopped
1 Tablespoon curry powder
1 Tablespoon garam masala
1 teaspoon chili powder, to taste
1/2 teaspoon turmeric powder
Salt to taste
Unfold puff pastry and using an upside-down mug, cut the dough into circles (or trace a round object using a knife to create discs). Chill on baking sheet in fridge while preparing potato filling.
Boil potatoes in a large pot with 1/2 teaspoon salt, in enough water to cover the tops, then reduce to medium-low heat for 10-15 minutes, or until the potatoes are fork tender. Drain, cool, and dice into small cubes.
Heat oil in a large skillet or wok over medium heat. Add onions and garlic and cook for 2 minutes, until fragrant. Add curry powder, garam masala, chili powder, turmeric, and salt. Cook for 1 minute. Add potatoes and mix until all are covered with spices.
Spoon 2 Tablespoons of curried potatoes onto each of the dough circles, only on one side of the dough. Fold the dough forming a semicircle and securely pinch edge closed. Make small diagonal slit in the top to vent.
Preheat oven to 400 degrees and then bake for 12-15 minutes. Enjoy warm.
| Total calories per serving: 422 | Fat: 22 grams |
| Carbohydrates: 48 grams | Protein: 8 grams |
| Sodium: 366 milligrams | Fiber: 3 grams |
Bao (Dumplings)
(Serves 6)
This any-time-of-day food is often steamed at roadside bicycle stands. I loved walking to the bao shop after school for a dumpling. Look for bao flour at your local Asian market or online. If bao flour is not available, make the dough as follows using cake flour.
Dough Wrapper
2 cups bao flour or cake flour
3 Tablespoons organic sugar
1-1/2 teaspoons instant yeast
2/3 cup warm water
1 Tablespoon vegetable oil
1 pinch salt
Mix ingredients and knead for 6-8 minutes. Shape the dough into one large ball and let rest in a warm location for 1 hour, or until the size of the ball has doubled. If the dough is too sticky, add more flour as needed. Divide into 6 to 8 parts, and round into balls. Flatten each into a disc so it is about 1/2-inch thick in the center and 1/4-inch thick at the edges.
Fillings
Get creative! For a more traditional dumpling, fill with sweet red beans or curried
vegetables. Try curried tofu, vegan chocolate frosting, fruit jam, or peanut
butter.
Sweet Red Beans
One 15-ounce can red beans (Chinese red beans preferred, but kidney beans work),
drained and rinsed
3/4 cup water
1-1/2 Tablespoons organic sugar
Smash the beans with a spatula or potato masher. Transfer to a pot and mix in water and sugar. Cook off extra water until a paste forms, stirring occasionally.
Spinach
3 cups fresh spinach
1 Tablespoon peanut or olive oil
1-1/2 teaspoons reduced sodium soy sauce
Sauté spinach with oil and soy sauce until wilted.
Assembling Dumplings
To prepare steamed buns, cut parchment paper or a clean brown paper bag into
3x3-inch squares. Place a 1-1/2 Tablespoon mound of filling in the center of the
dough and fold the edges upwards, creating a dome enclosing the filling. Place the
dumplings on top of the paper squares, and then into a steamer. Steam for 15-20
minutes on high heat, until dough is fully cooked. Let stand 5 minutes before
enjoying.
| Total calories per serving: 291 | Fat: 6 grams |
| Carbohydrates: 52 grams | Protein: 9 grams |
| Sodium: 178 milligrams | Fiber: 5 grams |
Mee Kari (Curry Noodles)
(Serves 4-6)
My #1 favorite Malaysian food! This can be purchased from street vendors all hours of the night, often from the back of a bicycle. Patrons pick out the type of noodles and the fillings for the curry.
Curry
1 medium onion, chopped into small pieces
4 garlic cloves, peeled
1/2 inch ginger, peeled and sliced
1/2 cup water
2 Tablespoons cooking oil
2 cinnamon sticks
3 star anise
6 curry leaves (if available)
1 fresh stalk lemongrass (see note)
1/2 teaspoon turmeric
2 Tablespoons curry powder
1 Tablespoon vegan red curry paste (see note)
One 16-ounce block firm tofu, cubed
4 cups vegetable broth
One 14-ounce can lite coconut milk
2 teaspoons organic sugar, or to taste
1 teaspoon salt or to taste
2 cups rice noodles (cooked per package instructions)
Toppings
1 cup or more bean sprouts
1 cup or more fried tofu or soy puffs
1/4 cup or more chopped spring onions
Cilantro leaves for garnish
Place onions, garlic, ginger, and water in a blender or food processor. Purée into a paste.
Heat cooking oil in a wok or large pan. Add cinnamon and star anise. Once fragrant, add curry leaves and fry for 1 minute. Pour the ginger-paste into the pan and cook for several minutes until the mixture is fragrant. Add the lemongrass, turmeric, curry powder, red curry paste, and tofu. Cook for five minutes, stirring, then add vegetable broth. Bring to a boil, and reduce to a simmer. Add coconut milk and stir. Cook for 10 minutes. Taste the curry and add salt to taste. If it is too spicy, add sugar or more coconut milk.
Meanwhile, cook the noodles. Fill a bowl with prepared noodles and top with curry. Garnish with bean sprouts, fried tofu, spring onions, and cilantro.
Notes: Fresh lemongrass can be found at Asian grocers and natural foods stores. Prepare fresh lemongrass by removing both ends and exterior layers, so the interior is exposed. Chop into thin circles. Also, be sure to read the ingredient list on containers of red curry paste, not all brands are vegan. Thai Kitchen brand is one option.
| Total calories per serving: 502 | Fat: 37 grams |
| Carbohydrates: 22 grams | Protein: 20 grams |
| Sodium: 763 milligrams | Fiber: 4 grams |
Nasi Lemak (Fat Rice)
(Serves 4)
The unofficial national dish of Malaysia, this is typically a breakfast food, but it can be enjoyed any time of day! Nasi lemak is often served wrapped in a banana leaf!
Coconut Rice
2 cups jasmine rice
One 14-ounce can lite coconut milk
Salt to taste
1-1/2 cups water
1 inch ginger, peeled and sliced
Rinse rice with a mesh colander and drain until water runs clear. Put rice into a rice cooker or large pan and add coconut milk, a pinch of salt, water, and ginger. Simmer the rice for 18-20 minutes, or until soft.
Sambal (Spicy Sauce)
4 shallots, peeled and sliced
1 clove garlic, peeled
5 dried red chilies, seeds removed
1 teaspoon miso paste or soy sauce
1 teaspoon oil
1/2 red onion, sliced into rings
1 cup tamarind juice (optional, if available)
Salt to taste
1/2 Tablespoon organic sugar
One 14-ounce block tofu, cubed
Other Ingredients
1/2 cup raw peanuts
1 small cucumber, cut into slices
Combine shallots, garlic, chilies, and miso paste or soy sauce in a food processor. Heat oil in a pan and add onions. Cook on medium heat for 1 minute. Add the shallot-garlic-chili paste and fry for 2 minutes. Add optional tamarind juice, salt, sugar, and tofu. Simmer for 5 minutes, or until the mixture thickens.
Fry raw peanuts on medium heat until they start to brown. Serve a mound of coconut rice topped with a scoop of sambal, alongside fried peanuts and sliced cucumbers. For a truly authentic experience, eat this with your hands!
| Total calories per serving: 626 | Fat: 21 grams |
| Carbohydrates: 89 grams | Protein: 21 grams |
| Sodium: 84 milligrams | Fiber: 5 grams |
Pisang Goreng (Fried Bananas)
(Serves 4-6)
A delicious on-the-go treat found at street side vendors.
1/2 cup rice flour
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons organic sugar
1/2 teaspoon baking soda
3 Tablespoons melted vegan margarine or oil
1/2 cup applesauce
1 Tablespoon water, plus more as needed
3 bananas, sliced into strips about 3 inches long
Oil for frying (approximately 1/4 inch deep in pan)
Combine dry ingredients in a bowl. Add margarine and applesauce. Add water as needed so paste sticks to bananas but is not runny. Coat bananas with mixture.
Heat frying oil for several minutes and fry the banana slices. If the oil does not immediately sizzle, it is not hot enough. Once slices are golden brown, remove slices from oil with a slotted spoon and drain oil off. We estimate 10% of oil used while frying will be retained.
| Total calories per serving: 431 | Fat: 11 grams |
| Carbohydrates: 77 grams | Protein: 7 grams |
| Sodium: 540 milligrams | Fiber: 4 grams |
Traveling in Malaysia
Malaysia is a fascinating multicultural country, with friendly locals happy to show
off their beautiful beaches, jungles, mountains, temples and mosques, and modern
technological marvels. Hindu temples and Indian restaurants can be found throughout
the country. Try Thosai/dosa (a chickpea pancake) with sambar (dal curry), parippu
vadai (fried lentils), or vegetable curry with rice. Little India in Kuala Lumpur
offers delicious vegan food.
Some Chinese Buddhists are vegan, and their buffets are inexpensive with all sorts of meat substitutes. At an ordinary Chinese restaurant, ask for a veggie stir-fry without egg, fish sauce, or oyster sauce.
There are many sweet vegan desserts: ondeh-ondeh, a green coconut/pandan dessert; pisang goreng (fried bananas); cendol (a surprisingly delicious green coconut-pandan-red bean iced dessert); and ABC (a refreshing ice, syrup, and tapioca iced dessert; ask for no ice cream).
I strongly suggest visiting parts of Malaysia beyond the touristy zones of Kuala Lumpur, Melaka, and Penang. In those areas, much of the genuine cultural beauty is lost in a facade of tourist appeal. The true allure of Malaysia can be found in less developed areas. Outside of the major cities, fascinating religious and cultural traditions are deeply ingrained in daily life. Visit the national parks for jungle life, the east coast for dazzling beaches, and the middle of the peninsula for cultural immersion.
Most people will not understand what "vegan" means, but "full vegetarian" is widely understood. Specify that you would prefer not to eat egg, milk, honey, or fish sauce.
Helpful phrases in Malay
"Saya tidak boleh makan daging, ayam, ikan, telur, susu, madu atau apa-apa produk
haiwan."
I cannot eat meat, chicken, fish, eggs, milk, honey, or any animal products.
"Tolong beri makanan sayur sahaja."
Please give vegetarian foods only.
"Tolong beri saya sayur dengan nasi."
Please give me vegetables with rice.
"Kari sayur"
Vegetable Curry
Hannah Greene was a 2018 intern at The Vegetarian Resource Group. She is from Maryland.
