Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

Roti canai is probably Malaysia's more famous roti, but the lacy, crepe-like pancakes known as roti jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces. More

Debbie Teoh (food writer, caterer, and cooking instructor) taught us how to make laksa lemak in her family's kitchen in Melaka, walking us through the proper preparation of every element. Here's her recipe, which gives you a creamy, not too spicy laksa broth. Want more heat? Just add more sambal once it's done. More

One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun-dried fruit. More

To learn about other Malaysian starters and desserts, click here. [Photographs: Chichi Wang] The batter for this chewy, soft dough can be made with either water or sweet potatoes. I like the extra bit of sweetness that comes from using... More

To learn about other Malaysian starters and desserts, click here. [Photograph: Chichi Wang] Mung beans, small and dark green, become bean sprouts when left to sprout. This porridge is commonly eaten as breakfast in Malaysia and Indonesia, but its sweetness... More

To learn about other Malaysian starters and desserts, click here. [Photograph: Chichi Wang] For years I fried my plantains in a simple mixture of glutinous rice flour and water, but recently I've switched over to using coconut milk instead of... More

Courtesy of Chef Zak Pelaccio of Fatty Crab.... More

[Photograph: Chichi Wang]... More