Malaysian recipes: from nasi lemak to Penang laksa

These Malaysian pumpkin fritters have golden, crispy edges and a soft, lightly sweet inside. Serve them warm for lunch, with a simple, fresh chili sauce for dipping.

Soft, golden-fried eggplant is topped with a spicy sambal berlada made with red chili, shallot and garlic. Warm rice makes it a satisfying lunch, while lime keeps the rich flavors fresh.

Soft cubes of sweet potato and taro, tiny sago pearls and fragrant coconut milk make bubur cha cha a dessert with plenty of texture. Serve the soup warm or well chilled.

This Malaysian spinach stir-fry is cooked quickly over high heat with garlic and sambal belacan. The leaves wilt but keep their color; lime juice brightens the salty, spicy flavor.

This Malaysian steamed layer cake alternates green pandan cake with white coconut layers. Rice flour gives it structure, while tapioca flour creates its signature soft, elastic bite. Cut the cooled cake into small squares and eat them by hand.

Thin pandan crêpes filled with soft coconut and gula melaka: kuih ketayap is a Malaysian kuih with a fragrant, lightly caramel-like filling. With a thin layer of batter and a supple crêpe, you can roll them up neatly without tearing.

Crispy Malaysian tofu puffs with a soft filling of potato, spring onion and coriander. Serve them warm with chili sauce as a light starter.

Hearty rice cakes, tempeh and vegetables in a fragrant coconut broth with turmeric, ginger and lemongrass. Serve this Malaysian lontong with sambal, so everyone can choose how much heat they want.

This Malaysian kuih has a compact layer of coconut-rich glutinous rice topped with soft pandan custard. The rice is pressed firmly before the green top layer goes on, so you can cut neat pieces with two clearly distinct textures.

Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.

Hearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.

Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.

Crispy fried tofu, fresh vegetables and a spicy-sweet peanut sauce: this Malaysian snack is a colourful starter you eat with your hands.

Tender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.

Pumpkin cooks until tender in a fragrant coconut sauce with turmeric, lemongrass and daun kunyit. Dried shrimp give the sauce extra depth; rice makes it a satisfying lunch.

Tender chicken in a rich red sauce of chili, tomato and spices: ayam masak merah is balanced by simple fragrant rice. The sauce builds flavor as it’s gently fried and reduced; this version doesn’t need coconut milk.

This vegetarian dalca combines tender red lentils with pieces of eggplant and potato that hold their shape. Cumin, coriander, turmeric and warm spices give the sauce depth; a squeeze of lime adds a fresh note at the table.

This refreshing kerabu combines crunchy cucumber and long beans with sweet pineapple, lime and the savoury punch of sambal belacan. Toasted coconut and fresh herbs make it a lively side dish that you toss just before serving.

Tender roasted eggplant gets a kick from a quick sambal with chili, garlic and shallot. Toasted coconut and lime add crunch and freshness. Serve it as a colorful side dish, for example with rice.

A thick, spicy fish sauce with coconut, lemongrass and dried shrimp: in Johor, it’s surprisingly served with spaghetti. Cucumber, crunchy vegetables, herbs and lime keep every bite fresh.

Long beans blister in a hot pan, darkening on the outside while staying firm inside. Sambal belacan brings chili heat and deep shrimp umami; lime and crispy shallots add freshness and texture.

Meaty grilled oyster mushrooms get a sticky, tangy glaze of tamarind and palm sugar. Lime, fresh herbs and toasted coconut keep every bite fresh and crisp. Serve them as a sharing dish or with rice for a light meal.

Wide rice noodles, prawns, egg and Chinese sausage are tossed in a hot wok with a savory, slightly sweet sauce and smoky edges. At home, the best way to make this is to fry the noodles in two small batches: this keeps the wok hot and stops them turning soft and sticky.

Blue rice, crisp vegetables, fragrant herbs and salty budu make nasi kerabu a dish full of contrast. In this practical home-style version, fried mackerel and toasted coconut add a hearty, savoury touch.