Malay Food

Malay cuisine is rich, aromatic, and often features coconut milk, spices, and herbs. It is deeply influenced by the Malay archipelago's indigenous ingredients and neighboring cultures like Indonesian and Thai. Dishes are often spicy, savory, and slightly sweet.

General Tips for Healthier Eating

  1. Control Portion Sizes: Stick to smaller portions, especially for calorie-dense dishes like nasi lemak or char kway teow.

  2. Balance Your Plate: Include more vegetables, lean proteins, and whole grains while reducing fried or oily foods.

  3. Limit Sugary Drinks: Opt for water, herbal tea, or unsweetened drinks instead of sugary beverages like teh tarik or sirap.

  4. Choose Healthier Cooking Methods: Favor grilled, steamed, or boiled dishes over fried or heavily sautéed ones.

  5. Say No to Sauce of the Food: Sauce contain a lot of sugar, oil which high calories.
  6. Eating with Steps : Protein --> Fiber -->Cabohydrate

Refreshment

Apam Kampung

40g  77kcal

A traditional steamed rice cake with a soft, fluffy texture, often slightly sweet and served with grated coconut or palm sugar syrup.

Cucur Badak 

29g 75kcal 

 A fried sweet potato dough ball filled with a savory mixture of spiced grated coconut. It has a crispy exterior and a soft, flavorful interior.

Karipap pusing

59g 125kcal

A spiral-shaped curry puff filled with spiced potatoes, chicken, or beef. It has a flaky, crispy pastry exterior.

Kuih Akok

35g  85kcal

 A rich, caramelized kuih made from eggs, flour, coconut milk, and palm sugar. It has a custard-like texture and is cooked in a special mold.

Kuih Badak Berendam

31g 105kcal

Dessert made of glutinous rice flour dough filled with sweet grated coconut cooked in palm sugar. The dumplings are then soaked in a rich, fragrant coconut milk sauce.

Kuih Bahulu

15g  60kcal

Small, spongy cakes made from eggs, sugar, and flour. They are light, airy, and often shaped like flowers or fish.

Kuih Bingka Ubi Kayu

68g  158kcal

A baked kuih made from grated tapioca (cassava), coconut milk, eggs, and sugar. It has a dense, chewy texture with a caramelized top.

Kuih Cara Manis

40g  125kcal

A sweet, soft kuih made from a batter of flour, eggs, and coconut milk, often flavored with pandan and baked in small molds.

Kuih Ketayap

65g 140kcal

A rolled crepe filled with sweetened grated coconut. The crepe is green from pandan extract and has a soft, slightly chewy texture.

Kuih Puteri Ayu

30g 50kcal 

 A steamed cupcake-like kuih made from rice flour, coconut milk, and pandan, topped with grated coconut. It’s soft and fragrant.

Onde-Onde

15g 30kcal

Chewy glutinous rice balls filled with melted palm sugar and coated in grated coconut, bursting with sweet caramel-like flavor in every bite.

Roti Jala

99g 185kcal

A net-like pancake made from a thin batter of flour, eggs, and coconut milk. It’s often served with curry and has a delicate, lacy texture.

Meals

Ayam Masak Merah

118g 225kcal

A Malaysian dish featuring chicken cooked in a rich, slightly spicy tomato-based sauce, often with a hint of sweetness.

Curry Ayam

125g 195kcal

A flavorful chicken curry cooked in a spiced coconut milk-based sauce, commonly served with rice or bread.

Ikan bakar

120g 152 kcal

Grilled fish, typically marinated with a blend of spices and served with a tangy dipping sauce, a popular seafood dish in Southeast Asia.

Mee Bandung

450g 490kcal

A noodle dish from Malaysia, featuring egg noodles in a spicy, savory shrimp-based broth, often garnished with eggs and vegetables.

Nasi Kerabu

260g 310kcal

A vibrant blue rice dish from Malaysia, served with herbs, vegetables, and often accompanied by grilled chicken or fish.

Nasi lemak

230g 389kcal

A fragrant Malaysian dish made with coconut milk-infused rice, served with sambal (spicy chili paste), anchovies, peanuts, and boiled eggs.

Ôtak- Otak

29g 30 kcal

A spiced fish cake made from ground fish, coconut milk, and herbs, wrapped in banana leaves and grilled or steamed.

Rendang chicken

116g 250kcal

A slow-cooked chicken dish in a thick, aromatic coconut and spice paste, originating from Indonesia but popular across Southeast Asia.

Rojak buah

330g 752kcal

A fruit and vegetable salad with a sweet, tangy, and spicy dressing, often topped with crushed peanuts and prawn paste.

Sayur Lodeh

234g 153kcal

A traditional Indonesian vegetable stew cooked in a light coconut milk broth, often served with rice or lontong (rice cakes).

Sayur masak lemak

259g 170kcal

A creamy Malaysian vegetable dish cooked in coconut milk and turmeric, giving it a rich, yellow color and mild flavor.

Sup Tulang

150g 104kcal

A hearty bone soup, often made with beef or mutton bones, cooked in a spiced broth, popular in Malaysian and Singaporean cuisine.