3 dishes people actually cook in Malaysia: what they are, how long they take, and what you need to buy.
What can you cook from Malaysia? 3 traditional Malaysia dishes, from Char kway teow (30 min, the quickest) to Laksa (80 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Malaysia on the map. Drag to spin the planet.
Fresh flat rice noodles seared with lard, dark soy sauce, cockles and prawns in a smoking-hot wok, one or two portions at a time, to get the charred wok hei flavour.
A Malaysian curry noodle soup whose broth rests on a long-fried rempah of chillies, lemongrass and shrimp paste, loosened with chicken stock and coconut milk and finished with tofu puffs and laksa leaves.
Rice steamed in coconut milk with knotted pandan leaves and lemongrass, served with a tamarind sambal fried with anchovies.
Copper documents three dishes from Malaysia: Char kway teow, Laksa and Nasi lemak. Coconut milk and eggs each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 32 different ingredients.
The three recipes need 32 ingredients between them, of which 4 are shared by more than one dish. Lemongrass and shallots the hardest to find: of the 586 dishes in Copper's atlas, 9 use lemongrass and 7 use shallots. Every ingredient list on this page is complete, with quantities, and free to read.
Char kway teow is the quickest at 30 minutes. Laksa is the longest at 80 minutes. The median is 75 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Malaysia here is rated easy, but every one has the full method written out step by step, free to read. Char kway teow is the shortest way in.
Malaysia is part of Southeast Asian.
Countries close to Malaysia on the globe — and close on the plate.
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