Chinese Influences

The Chinese created Char Kway Teow, a Malaysian favorite using flat rice noodles and local cockles. The Hokkiens from southern China’s Fukien (Fujian) region created Malaysian specialties such as Hokkien Fried Mee (“mee” means noodle), a dish of thick egg noodles in a rich soy gravy.

One breakfast food, yong tau foo, is comprised of several vegetables, tofu, and fish paste filling. The fish paste filling is the same mixture used to produce the fish balls common in Chinese soups (it’s basically puréed fish, starch, and salt). Malaysian cooks pack okra pods, bell pepper wedges, and slender eggplants with the paste and then pan fry them or simmer them in broth.