Top 3 Western Malaysian Snacks

Roti jala is a popular Malaysian snack, a savory crepe consisting of flour, eggs, milk, and turmeric powder. Literally translated, roti jala means net bread, referring to its intricate net design inspired by the nets of Malaysian fishermen. The snack is commonly served warm alongside curries (especially potato and chicken curry), and it is recommended to pair it with a cup of tea. Traditionally, it is prepared for numerous Malaysian festivities and celebrations such as weddings and birthdays. Because roti jala is quite small, it is often served in sets of three or four pieces when accompanying curries, but it can also be consumed on its own throughout the year in numerous Malaysian eateries.Expand

Keropok lekor is a Malaysian snack and a specialty of the Terengganu region. In order to prepare it, ground fish such as herring, ikan tamban, ikan kerisi, or ikan selayang are combined with sago flour, and the combination is formed into long, sausage-like shapes which are then boiled for several hours, although these fish sausages can also be fried. There are many stalls in the region where keropok lekor can be bought, and it is traditionally served hot with a spicy chili dipping sauce.Expand

Kuih akok (or just akok) is a traditional sweet Malaysian snack originating from Kelantan and Terengganu. It's usually made with a combination of eggs, coconut milk, water, sugar, flour, and salt. A batter consisting of eggs, coconut milk, flour, sugar, and salt is poured into a muffin pan or similar rounded molds, and it's then baked in the oven until the top becomes golden brown. The akok will puff up during the baking process, and once done, it's enjoyed as a snack or a dessert. Cooks in Kelantan use more eggs than flour, while cooks in Terengganu have a smooth-looking akok because they use a higher ratio of flour to eggs.Expand