Mee Udang is a popular Malaysian prawn noodle dish known for its rich, flavorful broth and fresh seafood. Typically made with yellow egg noodles, the dish features large, succulent prawns cooked in a savory, slightly sweet, and spicy broth infused with prawn stock, tomatoes, chili paste, and sometimes tamarind for a tangy kick. Often garnished with boiled eggs, fried shallots, spring onions, and a squeeze of lime, Mee Udang is especially famous in coastal areas like Kuala Sepetang, Penang, and Kedah, where fresh seafood is abundant. Some variations include extra seafood like squid or crab, making it even more indulgent. Whether enjoyed at a seaside warung or a specialty restaurant, Mee Udang is a must-try for lovers of bold, umami-packed flavors.
Malay-style wet Char Kuey Teow is a rich and flavorful stir-fried flat noodle dish with a slightly soupy consistency, making it distinct from the drier Chinese version. This dish is popular in Malaysia, especially at street food stalls and warungs, where it is cooked over high heat to achieve a smoky aroma. The noodles are stir-fried with prawns, cockles, eggs, and bean sprouts, then coated in a thick, savory gravy made from a combination of soy sauce, oyster sauce, and sometimes a bit of chili for extra spice. Unlike the Chinese-style Char Kuey Teow, which is typically dry and wok-fried with pork lard, the Malay version is halal and often includes chicken or extra seafood for added depth of flavor. A squeeze of lime and a sprinkle of fried shallots enhance the taste, giving it a perfect balance of richness and zest. The slightly wet texture makes it comforting and satisfying, especially when served hot with a side of sambal for an extra kick.
Ayam Masak Merah is a rich and aromatic Malaysian dish featuring fried chicken simmered in a thick, spicy tomato-based gravy. This dish is known for its deep red color, achieved by cooking the chicken in a sauce made from blended tomatoes, dried chilies, garlic, ginger, and aromatic spices such as cinnamon and star anise. Unlike a typical curry, Ayam Masak Merah has a slightly sweet and tangy profile, often enhanced with coconut milk or evaporated milk for a creamy texture. The fried chicken absorbs the flavorful sauce, creating a dish that is both hearty and satisfying. It is traditionally served with fragrant nasi minyak (ghee rice) or nasi tomato (tomato rice), making it a popular choice for special occasions like weddings and festive gatherings. The combination of spicy, sweet, and savory flavors makes Ayam Masak Merah a beloved dish in Malay cuisine.