A to Z of Malaysian Food

A is for Ayam Goreng Kunyit, a traditional dish deep fried chicken marinated in that classic Malay spice of turmeric amongst other seasonings.
 
B is for Beef, a common ingredient in Malaysian cuisine despite the country's Hindu and Buddhism followers forbidding its consumption. Those Malaysians who do eat beef ensure it is always halal and serve it roasted, stewed, cooked in curries or stir-fried with noodles.
 
C is for Char Kway Teow, a marvel of modern cuisine - stir-fried flat rice noodles with prawns, eggs, pork or chicken shreds, chives and bean sprouts in a rich spicy sauce. Traditionally, it's served with juicy detonative cockles although not often in Aussie versions.

D is for Durian, a fruit that "tastes like heaven and smells like hell". The durian's spiky outer shell and the rank aroma of its innards mean it is banned on most forms of public transport but considered the "king of fruits" on Malaysian tables.

E is for Eggs, used to classic effect in Telur Belada, a typically thrifty Malay meal of hard-boiled eggs, splattered with spicy sambal, kicked up a notch with belacan (dried shrimp paste) and served with steamed rice.

F is for Fish, which forms a key component of the Malaysian diet, with imported cod and salmon the delicacies.  A popular Malay-Indian dish is fish-head curry in which ikan merah AKA redfish is semi-stewed in a thick curry with vegetables okra and brinjals.

G is for Goat, a popular meat in Malaysian cuisine (one often referred to as "mutton") and used to magnificent effect in soup, curries, or stews.

H is for Hitam, the Malay word for pudding made from rice. Look for the famous Pulut Hitam, made from glutinous rice sweetened with brown palm sugar and served in a slurry of creamy coconut milk.

I is for Ikan, the Malaysian term for barbeque. Ikan Bakar is grilled fish, usually marinated whole in spices, coconut milk, stuffed spicy sambal paste, wrapped in fresh banana leaves and grilled over hot coals. Ijan Pari Bakar is BBQ stingray wings.
 
J is for Johor, one of 11 cities that make up Malaysia where bird-singing competitions compete with the Jala variety of roti. This is a net-like or lacy type of crepe cooked on a griddle in a cup mould to carry curry, korma or kapitan.

K is for Kuih, a selection of cakes, pastries and sweetmeats enjoyed as snacks during the morning. Kuih are a party food, most liberally devoured during festive occasions.

L is for Laksa, a revered dish with Sydney gourmets whose quest for the perfect laksa often borders on Grail-like fervour. This spicy noodle soup is a collision of Malay, Chinese, Singaporean and Indonesian influences but the name laksa itself is believed to stem from either the Sanskrit lakshas meaning "one hundred thousand" (a reference to the vermicelli bee hoon noodles that accompany every bowl) or a Chinese phrase meaning "spicy sand", a euphemism for the dried prawns which give a gritty undertow to the coconut milk, bean sprouts, coriander and chicken/beef/seafood elements of the soup.

M is for Mamak, a famous Malaysian restaurant on Goulburn Street, Haymarket and recently opened in Railway Street, Chatswood. Mamak stalls are omnipresent in Malaysia and are hugely popular on account of their being fast, cheap and open 24 hours a day.

N is for Nasi Lemak, hailed as the national dish of Malaysia. Rice-based and steamed in with coconut milk, this dish is fragrant and addictive with fried anchovies, crushed peanuts, sliced cucumber, hard-boiled eggs, and spicy sambal chili paste adding to its lustre.

O is for Otak-otak, a fish cake grilled in a banana leaf wrapping, particularly famous in the town of Muar where it is grilled. The Penang take on this dish is steamed allowing the distinct aroma of daun kaduk and coconut milk to dominate.

P is for Pig's Stomach Soup, AKA Ter Thor T'ng, a delicacy using salt, pig stomach and white peppercorns.

Q is forQueen of Malaysia, Yang Amat Mulia Permaisuri Siti Aishah binti Abdul Rahman (formerly Duli Yang Maha Mulia Seri Paduka Baginda Raja Permaisuri Agong Tuanku Siti Aishah binti Abdul Rahman) who in 1999, at the tender age 29, was the youngest Raja Permaisuri Agong (Queen) of Malaysia. Her handing out of traditional Malaysian food stuff to those afflicted by the floods in February 2011 has won her many fans in Malay kitchens.

R is for Rice, the staple food of Malaysia and the element most often found riding shotgun to the meats, vegetables and spices that make up the national diet. That said, most of Malaysia's rice is imported with fragrant rice from Thailand, long-grained basmati rice from India and Japanese short-grain rice all used in a variety of ways.

S is for Seafood, an expensive but expansive element for lovers of Malaysian food. Look our for shrimp, prawns, crabs, squid, cuttlefish, clams, cockles, octopus and even sea snails served across a vast array of dishes and in a multiplicity of forms.

T is for Thoisai, AKA Dosai, a batter made from lentils and rice mixed with water and left to ferment before being spread thin over a hot pan and fried with ghee until golden. Folded and filled with sambar (vegetable curry) or a coconut chutney, it is simple and sensational.

U is for Udang, the Malaysian word for prawn. The famous dish Sambal Udang uses whole prawns and serves them in a classic Malay sauce made with chillies, shallots, garlic, stewed tomatoes, tamarind paste... and belacan (a dried shrimp paste).

V is for Vermicelli, the very fine wheat noodles that underpin many malaysian soups and stir-fries. Known locally as Mee or Mee Suah.

W is for  Wonton Mee, a Chinese-influenced dish often found on Malaysian menus featuring noodles and pork/prawn dumplings served in a bowl of soy-infused soup.

X marks the spot where all these ingredients can be sampled: the Malaysia Kitchen Food Market, State Theatre Laneway, Sydney 2000. Wed 16 Feb, 6-9pm; Thu 17 Feb, 12-3pm, 6-9pm; Fri 18 Feb 12-3pm, 6-9pm.

Y is for Yee Meen, a pre-fried noodle famous for sustaining impoverished students the world over.  Tee Meen are soaked in water to soften before being mixed with meat and veg.

Z is for Zuk, a congee or rice porridge served with chicken, fish, salted egg and minced pork.
 
Malaysia Kitchen Food Market,State Theatre Laneway, Sydney 2000. Wed 16 Feb, 6-9pm; Thu 17 Feb, 12-3pm, 6-9pm; Fri 18 Feb 12-3pm, 6-9pm.

Sydney's best Malaysian restaurants

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