Top 10 food need to try when come to Malaysia

In an age when the term "underrated" gets tossed about with impunity, it may be difficult to take us seriously when we say Malaysian food isn’t getting the global recognition it deserves.

But the fact is, this stuff is good. Damn good.

The sum of many delicious parts, Malaysian cuisine’s influences include Chinese, Indian and Malay. In some ways it's similar to Indonesian food, with the two nations sharing many of the same dishes. 

Regardless, once you’re in Malaysia and eating, you'll quickly dispanse with historical concerns and wonder instead where your next meal is coming from and how you can you get to it sooner.

To help narrow your choices here are some of Malaysia's top dishes, in no particular order.  

Nasi lemak

Some call nasi lemak Malaysia’s unofficial national dish. Everyone else calls it delicious.

Nasi lemak is basically rice cooked in coconut milk.

It’s the sides that matter.

Depending on where you are in Malaysia, it comes with a variety of accompaniments such as hard-boiled egg, peanuts, vegetables, lamb/chicken/or beef curry, seafood and sambal (chili-based sauce).

Nasi lemak is traditionally eaten for breakfast but these days people are ordering it any time of day.

Nasi kerabu

If the blue rice doesn’t spark your curiosity, the lines of people around the country waiting to order this favorite Kelantanese dish should.

From the state of Kelantan in northern peninsular Malaysia, nasi kerabu gets its eye-grabbing color from telang flowers, which are crushed and mixed into flour.

The aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu, a fermented fish sauce.

In true Kelantan style, you use your hands to dig into this one.

Laksa

A staple of Malaysian cuisine, laksa eateries have been migrating abroad in recent years, making appearances in Bangkok, Shanghai and further afield.

There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form.

Some like it with fish, others prawns.

Our favorite is Penang's asam laksa, in which tamarind features heavily ("asam" is Malay for tamarind) to create a spicy-sour fish broth.

Satay

Though considered by many to be a dish native to Thailand, satay is actually believed to have originated in Indonesia.

Origins aside, can we all just agree that meat on a stick is good?

Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef or pork forms (the latter in non-Muslim venues only).

Sauces vary from region to region, including the peanut sauce that’s loved the world over.

Ketupat

It would be a crime against the dumpling gods to leave this fancy little package off a list of Malaysia's top foods.

More of a side than a main dish, ketupat comes in several varieties. Basically, it involves weaving a pouch made of palm leaves around a handful of rice. The rice expands and compresses, resulting in a neat little bundle you can dip in your curry or rendang.

Ais kachang

Shaved ice desserts are always a popular treat in the tropics.

Ice kachang (ice with beans) evolved from the humble ice ball drenched with syrup to be the little ice mountain served in a bowl, drizzled with creamed corn, condensed milk, gula melaka and brightly colored syrups.

Dig into it and you’ll discover other goodies hidden within -- red beans, palm seeds and cubed jellies.

Kuih-Muih

Variety, variety, variety -- that's way to explore kuih, or Malay-style pastries. Small enough to snap up in a gulp and sugary enough to give you a modest jitter, kuih vendors are the most colorful stalls of all.

This kaleidoscope of soft, sugary morsels goes quickly -- few pieces are left by the time daylight begins to fade.

Rojak

Rojak ("mixture" in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations.

But vegetarians shouldn't get their hopes up. The whole mixture is combined with Malaysia's ever-popular shrimp paste. 

It's the perfect combination of sweet, spicy and sour.

Rendang (beef, chicken or lamb)

Though sometimes erroneously called a curry, Malaysian food aficionados point out that this chunky cauldron of coconut milk and spices is nothing of the sort.

The difference is in how it’s prepared: slowly simmered (to let the meat absorb the spices) until the rosy liquid completely evaporates.

A favorite, especially during festive seasons, rendang is found across Malaysia.

Asam pedas

Nazlina Hussin, founder of the popular Penang cooking school Nazlina Spice Station, says it'd be outrageous not to include asam pedas on any short list of her country's best foods.

A fish curry popular throughout peninsular Malaysia, it's commonly made with freshwater fish or stingray.

Asam, which means tamarind, features heavily, along with ginger, shrimp paste, garlic, chilies and other herbs.