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This 'fatty rice' is eaten so regularly and widely all over Malaysia, by all walks of life, that it has become the de facto national dish.
This is a dish born of the land and sea – you can taste fish and field in every mouthful.
This laksa variant has a distinctive taste which is not easy to replicate.
What makes Selangor’s satay so amazing? The tender and perfectly grilled meat? The marinade? The peanut sauce? All of the above!
KUCHING: Signature and authentic Malaysian dishes will be showcased at the Sarawak Food and Cultural Festival.
With a passion for cooking and a dedicated team, Jackie M has made a business offlying the Malaysian culinary flag in Australia.
Ten Years Restaurant preserves Malaysia’s street food by bringing them together.
For the next two weeks, diners can enjoy traditional a la carte local dishes at the Seasons Cafe at Grand Seasons Hotel Kuala Lumpur.