Malaysian recipes: from nasi lemak to Penang laksa

Crisp-fried mackerel, fragrant jasmine rice and a fresh sauce of coconut, lime and ginger, gently warmed: a weeknight meal with mellow, spicy and bright flavors.

Chunks of eggplant are first browned in a pan, then simmered in a spiced sauce made with coconut, ginger and toasted spices. A splash of vinegar cuts through the richness. Serve this Malaysian pajeri terung warm or at room temperature as a small starter, with rice or bread on the side.

Golden-brown fried potatoes get a spicy, fresh coating of green sambal with lime and belacan. Serve them with rice and crisp cucumber for a hearty meal where the potatoes stay centre stage.

A thin omelet is filled with savory minced meat, onion and crisp vegetables, then folded into a parcel. Serve the telur bungkus with chili sauce and rice; cut into the soft exterior at the table.

This Malay- and Peranakan-inspired chicken stew gets its rich flavour from a rempah slowly fried with chilli, shallot, ginger, turmeric and lemongrass. Coconut milk makes the sauce creamy, while tamarind keeps it lightly sour.

Chunks of pumpkin simmer in a fragrant sauce of coconut milk, broth, ginger, turmeric and chili. The shrimp go in right at the end so they stay tender. Serve with rice and a generous squeeze of lime.

These Malaysian glutinous rice balls have a soft pandan exterior and a liquid gula melaka centre. Freshly grated coconut adds a mild, slightly savoury contrast.

Tender aubergine cooks in a creamy coconut sauce with turmeric, lemongrass and the direct heat of cili api. This Malaysian side dish is delicious with rice and something mild alongside.

In bayam masak lemak, spinach wilts in a gentle, creamy coconut sauce with turmeric, chili and lemongrass. A mild, fragrant side dish that goes well with rice and a spicier main course.

Golden-brown fried tempeh soaks up a thick, glossy sauce of kecap manis, ginger, garlic and chili. Tamarind adds just enough acidity to balance the sweet-and-savory flavors; rice and fresh cucumber make it a complete meal.

Tender pumpkin, warming ginger and mild chili form the base of this spiced soup. Coconut milk makes it creamy, while a squeeze of lime keeps the flavor fresh.

Charred eggplant turns soft and smoky in the oven; air asam counters it with tamarind, lime, chili and crisp shallot. A colorful Malaysian starter with few ingredients and plenty of contrast.

Potatoes take center stage in this fragrant kari kentang: they simmer in coconut milk with curry leaves, ginger and spices until the thick sauce clings to them. A squeeze of lime keeps everything fresh. Serve with rice or roti.

Golden-brown tempeh gets a brief simmer in coconut milk with tamarind, shallot and lemongrass. The sauce is creamy, savoury and slightly tart; white rice makes it a complete main course.

This Malaysian steamed kuih has a fragrant green pandan layer and a soft white coconut milk layer. A touch of sweetness and a pinch of salt keep the flavors bright; once completely cool, cut the cake into neat squares.

Firm tofu simmers in a creamy coconut sauce with fresh turmeric, bird’s-eye chilies and lime leaves. Rice and cool cucumber make a refreshing contrast.

Soft, slightly sweet pumpkin gets a kick from chili and a savory, salty flavor from fried ikan bilis. A squeeze of lime brightens this simple side dish; serve it with rice.

Karipap are small, golden-brown pastries with a thin, crisp crust and a soft filling of potato, onion and spices. Curry leaves add a fragrant note to the filling; a fresh chili sauce provides a tangy, spicy counterpoint.

Thin, lacy roti jala for scooping up a spoonful of fragrant curry sauce, with tender grilled eggplant as a savory filling. A contemporary, vegetable-rich lunch inspired by the Malaysian pancake.

This kerabu combines tender spinach with nutty toasted coconut and a punchy dressing of lime, shallot and belacan. Serve the salad at room temperature as a small starter.

Golden-brown fried tofu gets a generous coating of spicy sambal made with red chili, shallot, garlic and tomato. Served with rice and cool cucumber, it makes a hearty main course with just enough freshness to balance the warm sauce.

In this Malaysian gulai, aubergine softens in a fragrant sauce of coconut milk, chilli, turmeric, ginger and lemongrass. Served with rice and fresh cucumber, it makes a complete meal in which the mild vegetable absorbs the spices beautifully.

Hard-boiled eggs are briefly fried until lightly blistered, then simmered in a glossy sauce of kicap manis, shallot, garlic and chili. Served with rice and crisp green beans, this savory, sweet-and-spicy dish makes a hearty main course for two.

Tender chicken absorbs the savory, subtly sweet flavor of dark and light soy sauce as it simmers. Shallot, garlic, ginger, and warming spices add depth to the glossy sauce, while cucumber and rice keep the plate fresh and balanced.