Malay cuisine has always been an intrinsic part of Penang and is therefore, one of the island's most popular cuisines. Historically, the island of Penang was once owned by the Sultanate of Kedah and was "founded" by Sir Francis Light in 1786.

Throughout the years, Malay cuisine has played a most important role in establishing Penang as a regional "food paradise". Today, you can find Malay cuisine served anywhere, at any time of the day, be it at air-conditioned restaurants or at roadside stalls.

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighbouring countries like Indonesia, India, the Middle East and China. Malay food is often described as spicy and flavourful and utilises a melting pot of spices and herbs.

Ingredients commonly used in Malay cooking include serai (lemon grass), daun pandan (screwpine leaf) and daun limau purut (fragrant lime leaf/kaffir lime leaf). Fresh herbs are often used, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf) nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds).

Traditional spices such as jintan putih (cumin) and ketumbar (coriander) are used in partnership with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek.

Seasonings play an important role in Malay cooking and they often enhance the food taste and flavours. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, lengkuas (galangal), fresh chilly paste, onions and garlic. Fresh seasonings and dried spices are normally pounded to make a fine paste and cooked in oil. Fresh coconut milk is often added.

In Penang, the Malay cuisine shows distinct Thai influences where a tangy and fragrant sourness is often added by the use of tamarind, sour carambola and limes. Fiery hot chillies are very popular.

Fish is most popular in Malay cooking, as is with other seafood such as shrimps and sotong (squid). Beef and mutton are very popular choices but never pork as this is against their religious beliefs. The other popular white meat is chicken.

The staple diet in any Malay meal is white rice, which is often served for breakfast, lunch, dinner and supper, too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink.

Nasi lemak (rice in coconut milk) is a typical Malay dish, which can served at any time of the day and is readily available at any restaurant. Rice is cooked in fresh coconut milk, with pandan leaves which gives it a fragrant smell. It is usually accompanied by fried peanuts, sliced cucumber and a curry dish.

One of the most unique Malay dishes is the roti jala (lacy pancakes) which sometimes replaces the staple rice. Roti jala is an ideal accompanishment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter.

Satay is another popular Malay dish, and is easily found throughout Penang, especially at roadside stalls. Not unlike kebabs, pieces of marinated chicken or beef are skewered and cooked over a charcoal fire where they are periodically brushed over with oil. The skewered meat is then served hot, accompanied by a special peanut sauce.

Rendang daging is also a popular choice. This rich and fragrant curry dish features beef cooked to melting tenderness in a fragrant, coconut gravy.

Other popular Malay dishes include the sambal udang (spicy prawn dish), ikan asam pedas (spicy and sour fish curry), sup ekor lembu (oxtail soup), sambal ikan bills (anchovies in a spicy condiment), ayam masak merah (chicken in thick red sauce) and ayam masak tomato (chicken in a spicy tomato sauce).

Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar and flour.

Popular options include the kuih badak (sweet potato cake with savoury fillings), pengat pisang (ripe bananas cooked in coconut milk and sago) and onde-onde (sweet potato balls with palm sugar filling).

Popular Malay restaurants in Penang Eliza The Malay Restaurant at the City Bayview Hotel The Istana in Teluk Bahang