Malaysian Food Catering

Posted on by AliceKoh
Malaysian Food Catering

Malaysian Food

Malaysia has a rich cultural heritage with an amazing arrays of ethics food. If I was to describe Malaysian food, I would say the cuisine comprises of multi cultural traditional cooking that reflects the ethnic makeup of its population. The three main ethnic groups are the Malays, Chinese and Indians. Then we have the natives of Borneo (Sabah and Sarawak), the Peranakans (Straits Born of mixed heritage), Kristangs (with Portuguese heritage) and many others. Our neighbor Thailand influences the cooking style of folks on the norther part of the Peninsula Malaysia. Malaysian food is a lifestyle. People of Malaysia loves their food.

The Peranakan

I am a Straits Born Chinese or “Peranakan” descent from Malacca, Malaysia. The Peranakan or Baba Nyonya can trace their origins to 15th century Malacca. Their ancestors were Chinese traders who married the local Malay women. Interestingly, my great, great grandmother was a Peranakan India; meaning an Indian man from India had married a local Malay woman. The Peranakan or Nyonya food is an interesting mixture of Chinese, Malay, Indonesian, and Indian spices, and cooking techniques. The influences of many cultures make Nyonya Food very popular in Malaysia and Singapore. There is Thai influence mixed into it too for Peranakans living on the northern part of Malaysia. This is how my cooking style is – a fusion of many cultures cooked with heart.

Malaysian Food Catering

I LOVE cooking. I enjoy experimenting with food and give each dish an eye pleasing presentation. My style is vibrant. I used to co-owned a fine dining fusion Thai restaurant in Phuket, Thailand many years ago. It was so exciting when I had my first debut last June 11, 2023 cooking at Feast World Kitchen in Spokane, Washington. We sold out 30 minutes before closing! The experience at Feast make me hungry to cook again for the public. I am so excited to share Malaysian food and humbled to be able to offer catering in partnership with Feast World Kitchen.

Click Feast World Kitchen Catering website to order

Send a request for Malaysian Food Catering on the form provided. Request for Alice Koh.

Malaysian Food Menu

There are so many choices and I will be adding them as soon as I take more photos of the dishes I’ve cooked. Below are some of my favorites with food description:

SOUPS

These two soups are my favorite.

Hot and Sour Soup with Chicken or without (Vegetarian)
Tom Yum with Shrimps or Chicken. Broth is made from scratch.

APPETIZERS

Malaysian food consists of many appetizers. I only posted two here but I do make Deep Fried Spring Rolls (Popiah Goreng), Chicken and Beef Satays, Stuffed Tofu (Tauhu Sumbat), etc.

Son-in-law’s Eggs are hard boiled eggs that are fried to create a crisp outer layer. Sweet, tangy sauce dressing with dried chili flakes, chopped scallions, fried shallots and cilantro make the topping for these eggs.
Coconut Spiced Fish Patty. Kaffir lime leaves give it a hint of lemony flavor.

Salads

Malaysian style salads more often than not always come with chili paste or sambal belacan (chili grounded with shrimp paste) or a sort of spicy gravy. Everything is cook from scratch so I am very flexible with the spices to use or not.

Cold Rice Vermicelli Salad with Shrimps or Prawns. Loaded with sweet cherry tomatoes and topped with Roasted Cashew Nuts
Acar Timun with Shrimps is cucumber salad loaded with chili and shrimp paste (sambal belacan)
Pasembur is salad consisting of vegetables, prawn fritters and egg with spiced peanut sauce as dressing. Vegetarian option available upon request.

Main Courses

I am separating the main courses with dishes that come with rice, pancakes or noodles.

Dishes served with Rice

Many different kind of Malaysian and Thai curry dishes available for catering. Please contact Alice Koh for more information.

Ayam Masak Merah is chicken cooked in spiced tomato gravy served with Nasi Minyak, spiced rice with a touch of ghee (clarified butter)
Chicken Char Siew on top of flavorful ginger garlic rice. Comes with sauce made of blended chili, garlic and ginger.
Ayam Pongteh is a Nyonya dish of chicken stew in fermented bean paste and coconut sugar. Comes in thick gravy with dried shitake mushrooms and potatoes.
Nasi Goreng – photo showed fried rice with shrimps. There are many styles of fried rice. Please reach out for more alternatives.
Nasi Lemak is considered the national food of Malaysia. The coconut flavored rice is accompanied with hard boiled eggs, roasted peanuts, fried anchovies and cucumbers. Dishes varies. This plate serves Prawns Sambal and Chicken Rendang.
Nasi Kunyit with Rendang Ayam (Chicken) and Rendang Daging (Beef). This is not a curry dish although chilis and spices are used. Roasted grated coconut in mixed into the gravy creating a spicy, nutty flavor.

Noodle Dishes

Noodle dishes using yakisoba noodles, rice vermicelli and Chinese egg noodles. I have also added Roti Jala, lace pancake that is usually served with curry.

Mee Goreng with Shrimps. Options for chicken and vegetarian, spicy or non-spicy.
Mee Siam Goreng or Bihun Goreng is stir fried rice vermicelli with chili gravy, fermented bean paste and tamarind. Sweet, tangy, spicy. Options for chicken, shrimps or vegetarian.
Mee Rebus uses yakisoba noodles with toppings of prawn fritters, tofu, hard boiled eggs, potatoes and beansprouts. A spiced sweet potatoes gravy makes the sauce.
Sarawak Kolo Mee uses Chinese egg noodles with toppings of Chicken Char Siew, minced chicken and vegetables. Served with pickled green chili and fried shallots.
Roti Jala with Chicken Curry. Roti Jala is laced pancake. It is dipped into the curry and eaten with hand. Curry could also be poured over the pancakes and eaten with fork and spoon.

VEGETARIAN DISHES

Malaysia is famous for its vegetarian dishes. There are so many different style of cooking healthy; from stir fry vegetables and rice to curries and soups. Basically most of the dishes I have posted here can be turned into vegetarian dishes without losing any of their authentic flavors.

This is a Nyonya dish and a family favorite. Pan roasted egg plants with sweet onions with spicy and tangy sauce from tamarind paste. This dish is called Terung Tempra. Chicken or fish are also used in this dish.
Mee Siam Goreng or Bihun Goreng is stir fried rice vermicelli with beansprouts, garlic chives and tofu. This noodle dish is served with chili gravy, fermented bean paste and tamarind. Sweet, tangy, spicy. Shredded omelet, crispy fried shallots and cilantro as toppings.

Order in Advance

Many of our Malaysian dishes need time to prepare. I appreciate orders in advance preferably 1 week when it comes to curry dishes. Please don’t hesitate to contact me or Feast World Kitchen for more information.

To start ordering, please fill up the form at Feast World Kitchen Catering page.

Salam Manis (means a warm smile greeting)
Alice Koh
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