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Malaysian Chinese food

Penang Rojak in Malaysia.

Malaysian Chinese food is derived from mainland Chinese cuisine but has been influenced by local ingredients

and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub -

ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for

the local Malays (most Malays are Muslims, and Islam forbids them from eating pork). Some Chinese food

restaurants nowadays can be found serving halal food i.e. food without ingredients that are forbidden by the

Islamic religion. Chinese restaurants serving food inHalal can introduce a wider range of customers to it.

  Bak Kut Teh (Chinese :肉骨茶) (pork ribs soup). A soup cooked with herbs, garlic and pork ribs which have

been boiled for many hours. The city of Klang is famous for it. In some towns, additional ingredients include

sea cucumber and abalone. Bak kut teh is believed to have medicinal properties.

  Bakkwa (Chinese :肉干), Known also as barbecued pork and it literally means dried meat. This delicacy is

sold everywhere throughout Malaysia and is especially popular during the Chinese New Year celebrations

period.

  Bread with curry chicken, chicken cooked in curry with a covering of bread. Found in the town of Kampar.

  Cantonese Fried Mee. (Chinese :廣府炒,河粉,鴛鴦) Deep fried thin rice noodles served in a thick egg and

cornstarch white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables

such as choy sum. It is one of the common Chinese foods in Malaysia.

  Chai tow kway (Chinese :菜頭粿) is a common dish in Malaysia and Singapore, also known as

fried radish cake, it is made of rice flour and white radish.

  Char Kway Teow (Chinese :炒粿條，炒河粉). Stir fried rice noodles with prawns, eggs (pork or chicken),

chives and beansprouts. Usually, with an option of cockles as well.

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Kulim Char Kway Teow

  Chee cheong fun (Chinese :豬腸粉) is square rice sheets made from a viscous mixture of rice flour and

water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice

sheets.

  Curry Mee (Chinese :咖喱面). A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy

curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a

special sambal.

  Duck noodle soup (Chinese :鸭腿面线) is famous in Penang food stalls, ingredients include duck meat in

hot soup with mixed herbals and slim white noodles mee-sua .

  Fuzhou cuisine can be found in the Sitiawan area, as well as several cities and towns inSarawak. 

Specialities include Kong piang. 

  Ginger Duck Mee (Chinese :姜鸭面). Egg noodles cooked with duck stew. The duck is stewed with ginger

in black sauce. This dish is available only from selected restaurants in Kuala Lumpur and the Klang Valley

as the duck stew can be cumbersome to prepare.

  Hainanese Chicken Rice (Chinese :海南雞飯). steamed chicken served with rice cooked in margarine

or chicken fat & chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in

Malacca (a historical town), the rice is served in the form of rice balls.

  Hakka cuisine can be found throughout the country, as there is a substantial Hakka community within the

greater Chinese population.Yong tau foo (Chinese :酿豆腐) is a stuffed tofu dish with Hakka origins but is

now popular Malaysians of all races, and is particularly associated with . As a localiazed

adaptation, brinjals, lady fingers, fried tofu, bitter melon and chillies are also stuffed with the same meat

paste used for the original version.

  Hokkien Mee(Chinese :福建麵). A dish of thick yellow noodles fried in thick black soy sauce and pork lard

which has been fried until it is crispy. This dish is served mostly in Kuala Lumpur, Seremban, Klang,

Kuantan and Penang.

  Hokkien Mee or Hae Mee or Prawn Mee (Penang) This is a bowl of yellow mee and meehoon (rice

noodles) served in soup boiled from prawns, boiled egg, kangkong vegetable and chilli.

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  Kaya toast or Roti bakar is a traditional breakfast dish. Kaya is a sweet coconut and egg jam, and this is

spread over toasted white bread. Traditionally served with a cup of local coffee/tea and soft-boiled eggs in

light/dark soya sauce & ground white pepper.

  Kway chap (Chinese :粿汁), Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu

derivatives and boiled eggs.

  Loh Mee (Chinese :滷麵). A bowl of thick yellow noodles served in a thickened soup made from egg, flour,

prawn, pork slices and vegetables.

  Mee Hoon Kor (Chinese :面粉粿)

  Ngah Choy Kai (Bean sprouts chicken) of Ipoh (Chinese : 芽菜雞) is similar to Hainanese chicken rice. The

steamed chicken are served with light soya sauce flavoured with oil and with a plate of beansprouts. This

dish is favoured by all Malaysians.

  Ngah Po Fan Also known as Claypot Rice/Sha Po Fan(Chinese : 瓦煲雞飯 or沙煲饭) is a claypot chicken

rice dish. It is basically chicken rice cooked over high heat in copious amount of soy and oyster sauce. Dried

salted fish is optional but highly recommended.

  Pan Mee or Ban Mian (Chinese : 板面) is a Hokkien-style egg noodle soup, some forms of Ban mian,

comprises hand-kneaded pieces of dough, while others use regular strips of noodles.

  Pao (Chinese :包) also known as bao, is a steamed bun made of wheat flour, with fillings of various types of

meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee

stalls.

  Popiah (Chinese :薄饼), Hokkien/Chaozhou-style rolled crepe spring roll style , stuffed mainly with stewed

vegetables, usually shredded tofu, turnip and carrots. Other items may also include egg, Chinese sausage

("lup cheong").

  Rojak (Malay Influenced:水果囉喏). A fruit salad with a topping of thick dark prawn paste and some sliced

fried 'yau cha kwai'. The Penang version is particularly popular and well regarded.

  Sin Chow (Singapore) Fried Meehoon (Chinese :星洲米粉). Rice noodles stir fried with various

ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients

but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and

surrounding areas. The American Chinese version uses curry powder. Interestingly, this dish did not

originate from Singapore.

  Turmeric chicken (黄姜鸡) is a chicken stew cooked with from a blend of bases mashed into a paste,

consisting fresh turmeric, ginger and lemongrass.

  Tau foo fah or Dau Huay (Chinese : 豆腐花 or豆花) is a curdled version of soya bean milk and is flavoured

with syrup. It looks much like Tau Foo but it is very tender. Sold in many places. It is a popular dessert

among Malaysians and Singaporeans.

  Tong Sui (Chinese :糖水), Chinese dessert with a lot of variety. Basically a sweet drink with different

ingredients such as black beans, sea coconut, yam, sweet potato, longan and others.

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  Vegetarian dishes (Chinese :素食,斎) In some towns in Malaysia, there are vegetarian restaurants that

serve vegetarian dishes which resembles many meat dishes in look and even taste although they are made

solely from vegetarian ingredients. You can get vegetarian roast pork, steamed fish with skin and bone,

chicken drumstick complete with authentic looking bone, etc.

Wantan Mee

  Wonton Mee (Chinese :雲吞麵), Chinese noodles with Chinese dumplings (Chinese : 雲吞), chooi sam and

BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl

of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork

and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.

  Wu Tau Guo (Chinese :芋頭糕), is yam cake that is made of mashed yam and rice flour. It has deep fried

onion and shrimp on top, and usually served with red chilli paste.

  Yau Zha Gwai or Eu Char Kway or You Tiao (Chinese : 油炸鬼 or油条) is Cantonese doughnut, a breakfast

favourite eaten either like a doughnut—with coffee, or as a condiment for congee. It is shaped like a pair of

chopsticks, stuck together. The name itself amusingly translates into "greasy fried ghosts".

  Zuk or zhou (Chinese :粥) is congee, a rice porridge that comes with such ingredients as fish slices,

chicken breast, salted egg, century egg and minced pork. Mui is the teochew version of rice porridge, and is

usually more watery with visible rice grains. It is often cooked with sweet potato and served with an

assortment of Chinese dishes like vegetables, meat and salted egg.

  Duck Roaster (Chinese :烧鸭) is a duck roaster. The famous duck roaster located in Lunas, Kulim.