BURGERS are rather ubiquitous but did you know there is a “Burger Malaysia”?
Commonly sold at kuih stalls, this mini burger has a sambal filling instead of the typical meat patty.
According to a post in the Facebook group Malaysian Heritage and History Club, Burger Malaysia went by several names over the years.
It was reportedly called Donut Sambal, Kuih Bom and Kuih Pau Pacman.
Its earliest name, however, is perhaps the most striking with a reference to a part of the human anatomy.
As the original name became increasingly awkward to use in polite conversation, it was eventually replaced with kuih pau sambal.
After the nation’s independence, the snack came to be known as Burger Malaysia.
The snack is said to have originated with the Minang community in Melaka in the 1940s.
Over time, the dish evolved further.
The steamed pau was replaced with a yeast dough fried like a doughnut, while the buns became smaller and more compact, resembling bite-sized sliders.
What has remained largely unchanged is its essential filling: sambal tumis ikan bilis, the same spicy anchovy sambal served with nasi lemak.
The contrast is what makes Burger Malaysia such an enjoyable snack.
Cool, crunchy cucumber slices cut through the rich, lip-smacking sambal, all tucked inside a soft, fried bun.
Whatever you choose to call it, the humble snack is a delicious reminder of the creativity that goes into Malaysian food.
Happy Malaysia Day!
Burger Malaysia
Sponge starter
½ tbsp instant yeast
½ tbsp granulated sugar
50ml warm water
Doughnut dough
250g plain flour
2 tbsp milk powder
2 tbsp granulated sugar
½ tsp salt
25g melted butter
½ cup warm water
2 cups cooking oil, for frying
Sambal tumis
100g ikan bilis, rinsed and drained
1 large yellow onion, finely sliced
3 tbsp chilli sauce
2 tbsp granulated sugar
¼ tsp salt, or to taste
4g belacan
1 tsp chilli powder
½ cup cold water
½ cup cooking oil
Spice paste
12 dried chillies, soaked until softened
1 red onion, chopped
3 cloves garlic, crushed
To serve
1 cucumber, thinly sliced
1 red chilli, thinly sliced
Directions
Mix yeast and warm water in a small bowl. Stir in the sugar and leave for about five minutes, or until the mixture becomes foamy.
Place the flour, milk powder, sugar, salt and butter in the bowl of a stand mixer. Mix on low speed until evenly combined.
Gradually add the yeast mixture, followed by the remaining warm water.
Using the dough hook, knead until the dough is smooth and pulls away cleanly from the sides of the bowl.
Place the dough in a lightly oiled bowl and cover with a damp towel to prevent it from drying out. Leave to prove for one to two hours, or until doubled in size.
Meanwhile, prepare the sambal. Blend the soaked dried chillies, red onion and garlic into a smooth spice paste.
Heat the oil and fry the ikan bilis until crispy. Remove, drain and set aside.
Using the remaining oil, fry the spice paste until fragrant and the oil begins to separate. Add the sliced yellow onion and cook until softened.
Add the belacan, sugar and chilli sauce, stirring well. Return the fried ikan bilis to the pan, followed by the water and chilli powder.
Cook until the sambal has thickened. Season with salt to taste, then set aside.
Punch down the proved dough to release the air and knead briefly. Divide into 15 equal portions, about 30g each.
Shape each portion into a ball and place on a lightly floured tray. Flatten each ball slightly without pressing it too thin.
Cover with a damp towel and leave for a second proving for 30 to 35 minutes.
Heat cooking oil over medium heat. Fry the buns, turning occasionally, until golden brown and cooked through.
Do not allow the oil to become too hot, or the outside will brown before the centre is cooked.
Remove and drain on kitchen paper.
Slice each bun through the middle, leaving one edge attached.
Fill with cucumber slices and sambal tumis ikan bilis.
Garnish with sliced red chilli and serve immediately.
