Bak Kut TehChar Kway TeowHainanese Chicken RiceHokkien Mee

Chinese Malaysian

Char Kway Teow, Hokkien Mee, Bak Kut Teh — the Hokkien-Cantonese-Hainanese hawker tradition.

4 dishes · 31 ingredients · 3 techniques
←Malaysian

The Pantry

Dark Soy SauceDark Soy SauceShrimpShrimpSoy SauceSoy SauceChili PepperChili PepperGarlicGarlicGingerGingerBlack PepperBlack PepperCilantroCilantro
See all 31 ingredients›

Proteins

ShrimpShrimpEggEggSquidSquidChickenChickenPorkPorkPork RibPork RibChinese SausageChinese Sausage

Vegetables

CabbageCabbageCucumberCucumberBean SproutBean SproutChinese ChiveChinese Chive

Herbs & Spices

Chili PepperChili PepperGarlicGarlicGingerGingerBlack PepperBlack PepperCilantroCilantroCinnamonCinnamonStar AniseStar AniseCloveCloveChili PasteChili Paste

Grains & Staples

RiceRiceYellow NoodleYellow Noodle

Dairy & Fats

LardLard

Sauces & Condiments

Dark Soy SauceDark Soy SauceSoy SauceSoy SauceTofu PuffTofu Puffchicken stockchicken stock

Other

PrawnsPrawnsShahe FenShahe FenBelachanBelachanBlood CockleBlood Cockle

How They Cook

Techniques that define this cuisine

01

Poaching

Hainanese Chicken Rice
02

Stir Frying

Char Kway TeowHokkien Mee
03

Simmering

Bak Kut TehHainanese Chicken Rice

Signature Dishes (4)

Bak Kut Teh
Bak Kut Teh
Medium3h
Char Kway Teow
Char Kway Teow
Medium9m
Hainanese Chicken Rice
Hainanese Chicken Rice
Medium1h
Hokkien Mee
Hokkien Mee
Medium45m

Other regions

Siblings within Malaysian — each its own tradition.

Malay Malaysian
12

Malay-Muslim core — Nasi Lemak coconut rice, Beef Rendang, Sambal Belacan, Otak-Otak. Minangkabau-influenced, halal.

Indian-Mamak Malaysian
3

South-Indian-Tamil-Muslim trader cooking — Roti Canai, Murtabak, Mee Goreng. The 24-hour Mamak stall is a Malaysian institution.

Peranakan-Nyonya Malaysian
3

Penang and Malacca's Chinese-Malay fusion — Assam Laksa, Curry Laksa, Otak-Otak. The Straits-born Chinese kitchen.

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