Top 3 Malaysian Meat Dishes

Masak lemak is a vibrant yellow Malaysian curry with a supposed origin in Negeri Sembilan. The dish can be prepared with various proteins such as chicken (ayam), fish (ikan), daging (beef), or seafood, but the base is always the same – a creamy, incredibly flavorful, and spicy combination of turmeric, coconut milk, and various other herbs and spices. The dish is also known as masak lemak cili api (padi), in which the last two words refer to the use of chilies in the dish. Masak lemak is enjoyed throughout Malaysia and it is usually served accompanied by sambal, rice, and raw vegetables (ulam).Expand

Loh bak or ngo hiang is a dish that presumably originated among Teochew and Hokkien communities. It consists of various meat and vegetable fillings that are wrapped in bean curd skins before they are deep-fried until crispy. The main ingredient used in these rolls is pork, but the variations may include shrimps, chicken meat, or taro. The fillings are always seasoned with five-spice powder, whose Chinese name (ngó͘-hiong-hún) gave the dish its name. Although their origin is probably in Southeast China, these crispy rolls have become a staple in many Asian countries, including Malaysia, Thailand, Indonesia, and the Philippines. Loh bak rolls are usually served with a dipping sauce on the side, and they are often accompanied by other deep-fried snacks. They are mainly sold and enjoyed as street food.Expand

Kari kambing is a goat curry that is popular in Malaysia and Indonesia. It is made with a combination of goat meat cut into chunks, potatoes, tomatoes, curry leaves, ginger, onions, coconut milk, chili peppers, and various other spices such as galangal, turmeric, and lemongrass. The curry is simmered until the potatoes and the meat both become tender. The dish can be served immediately, but some say that it's even better the next day when reheated. Serve it with rice or flatbreads.Expand