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Malaysian recipes: from nasi lemak to Penang laksa

This collection brings together fragrant coconut rice, spicy sambal, noodles with mackerel and fresh salads. You’ll find dishes rooted in regional cuisines, such as char kway teow from Penang and ayam percik from Kelantan, alongside Malaysian-inspired combinations. Choose something to share, a bowl with plenty of toppings or a rice-based main course; these recipes show how sourness, heat, herbs and crunchy elements complement one another.

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Crispy mackerel with jasmine rice, cucumber and lime-coconut sauce with cilantro.

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Sambal udang with grilled pineapple, white rice, coriander and lime wedges.Main course
35 minutes

Sambal Prawns with Grilled Pineapple

Juicy prawns with spicy sambal, garlic and lime leaves get a fresh, lightly smoky counterpoint from grilled pineapple. Serve with rice and lime for a complete meal.

Nasi lemak with pandan coconut rice, sambal ikan bilis, crispy anchovies, peanuts, cucumber and egg.Main course
60 minutes

Nasi lemak with sambal ikan bilis

Creamy pandan rice, spicy sambal and crispy anchovies: with nasi lemak, the components are served side by side, so every bite tastes different. Add cucumber, peanuts and egg, and you have a complete meal.

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