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Laksa
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
⏱ 70 min🔥 560 kcalMedium
★4.9(2,034)
21 recipes using rice — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
These 21 malaysian rice recipes are ready in about 89 minutes on average, with 340–780 kcal per serving, and 5% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Malaysian cuisine — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Malaysian cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, boiling and stir-frying.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with coconut milk, bean sprouts, eggs, light soy sauce, oyster sauce and lard or vegetable oil. The dishes here span malaysian classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Penang Assam Laksa is the highest-rated dish in this collection at 4.9★ from 2,987 ratings.
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
Malaysia's iconic wok-fried flat rice noodle dish — charred with dark soy sauce, prawns, cockles, Chinese sausage and egg over screaming-hot heat.
Tangy, pungent tamarind-soured fish broth with thick rice noodles, pineapple, herbs and shrimp paste — Penang's most iconic dish and one of the world's great noodle soups.
Malaysia's national dish — fragrant coconut rice served with crispy fried anchovies, roasted peanuts, cucumber, hard-boiled egg, and fiery sambal in a banana leaf parcel.
Malaysia's most iconic noodle soup — a rich, spicy coconut broth with thick rice noodles, shrimp, tofu puffs, and a complex rempah spice paste, a meal of extraordinary depth.
Malaysia's iconic stir-fried flat noodles — thick rice noodles tossed over roaring heat with prawns, Chinese sausage, egg, bean sprouts, and dark soy in a scorching wok.
Sticky, caramelized Cantonese-Malaysian barbecue pork with a lacquered glaze of hoisin, honey, and five-spice.
Rich, spicy coconut curry noodle soup with shrimp, tofu puffs, and bean sprouts — a Malaysian masterpiece.
South Indian-Malaysian feast served on a banana leaf with rice, rasam, curries, and crispy papadum.
Penang's iconic stir-fried flat rice noodles with prawns, cockles, Chinese sausage and egg — cooked over ferocious heat for maximum wok hei.
Malaysia's national dish — coconut rice with crispy fried chicken, sambal, cucumber, fried anchovies and boiled egg.
Penang's iconic sour fish laksa — a tamarind-based rice noodle soup with flaked mackerel and fresh herbs.
Malaysian wok-fried flat rice noodles with prawns, Chinese sausage, bean sprouts and soy — street food perfection.
Iconic Penang stir-fried flat rice noodles with shrimp, bean sprouts, and egg in a savory soy sauce.
Creamy, chicken-based noodle soup from Ipoh with smooth rice noodles and poached chicken.
Fragrant turmeric-infused rice with coconut milk from Perak state, served with sambal and curry.
Borneo's prawn-coconut noodle soup with sambal belacan, omelette ribbons, and tamarind brightness.
Malaysia's beloved national dish — fragrant pandan-scented coconut rice served with fiery sambal, crispy anchovies, peanuts, cucumber and egg.
Borneo's most famous noodle soup — rice vermicelli in a fragrant coconut-tamarind broth topped with chicken, prawns, omelette ribbons and bean sprouts.
Malaysia's iconic hawker dessert — green pandan rice jelly worms over shaved ice, drowned in coconut milk and dark palm sugar syrup.
Malaysian spicy coconut noodle soup with shrimp, chicken, and tofu puffs — fragrant, fiery, soul-satisfying.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 21 Malaysian rice recipes are ready in around 89 minutes from start to finish. The quickest, Char Kway Teow, takes about 25 minutes, while the slower-cooked dishes run up to 515 minutes.
Across this collection they range from about 340 to 780 kcal per serving, averaging 558 kcal — Perak Nasi Kuning (Turmeric Rice) is the lightest option at 340 kcal.
Perak Nasi Kuning (Turmeric Rice) is a great place to start — it's rated easy and comes together in about 35 minutes. 5% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with coconut milk, bean sprouts, eggs, light soy sauce, oyster sauce and lard or vegetable oil. Malaysian kitchens also lean on its own regional aromatics, fats and signature spice blends.