Malaysia and Indonesia are often thought of as twins. Beyond their close geographical distance, the similarities run quite deep in many other aspects, like shared history, culture, and of course, food.
For Indonesians traveling to Malaysia, it is common to find dishes that feel familiar; thus, many Indonesians liken the food they eat during the trip there. It is said that the flavors carry a similar vibe that naturally fits the Indonesian palate.
This resemblance between Malaysian and Indonesian food is intriguing and worth exploring further. Both are appealing and vital in shaping their cultural identity. But is there any story behind this similarity? Let’s dive into a few fascinating stories below.
Nasi Padang vs. Nasi Kandar
Nasi Padang—steamed rice served with various side dishes originates from West Sumatra, Indonesia. Its signature traits are the richly seasoned vegetables, often spicy, and the generous portion served in one meal. Nasi Padang is complete with various side dishes that can be chosen, which are usually any type of chicken.
The story of Nasi Padang goes back to the 1960s, when the Minangkabau people changed their identity to Padang after the Revolutionary Government of the Republic of Indonesia. And then, Padang was chosen to be the center of economic activities; thus, six rest stops for politicians were established between Bukittinggi and Padang. There, they opened warung makan (modest restaurants) that serve this hearty rice dish and called it Nasi Padang.
If Indonesia has Nasi Padang, Malaysia offers Nasi Kandar. This dish also includes steamed rice in large portions with a wide selection of side dishes, with its most distinguished feature being the diverse and flavorful curries. Originating in Penang, the dish is often associated with halal eateries; thus, the menu can be found easily in Muslim-style restaurants.
Nasi Kandar’s roots stretch back about a century, when Indian Muslim traders came to Penang and introduced the dish. Initially, the dish was a simple meal of fish curry and boiled eggs. By the 1930s, it was sold door-to-door by carrying it using a wooden pole on their shoulder. Over time, the dish moved from street stalls to restaurants, and has evolved into more variety of curries and side dishes as it can be seen right now.
Nasi Lalapan vs. Nasi Lemak
Nasi Lalapan, or simply lalap, is a steamed rice dish from Indonesia that can be easily found everywhere in the country. At first glance, it may look similar to Nasi Padang, but Nasi Lalapan tend to serve in simpler seasoning and side dishes. Common side dishes include fried tempeh, tofu, fish, and chicken, always paired with sambal, Indonesia’s signature chili sauce.
Though it looks plain and simple, Nasi Lalapan has a surprisingly deep-rooted history. The dish originates from Sunda, West Java, and while the records aren’t much found, it is believed to have existed in ancient times, mentioned as kuluban Sunda in the Taji inscription back to 901 AD. Today, the dish remains to be the culture of Sundanese cuisine as well as an everyday dish among all Indonesians.
Across the border, Malaysia has Nasi Lemak, rice that is typically cooked in coconut milk and wrapped in pandan or banana leaves, making it rich, more savory, and flavorful. It is usually served with a variety of side dishes, such as sotong pedas (spicy squid), boiled eggs, fried chicken, slices of cucumber, anchovies, and chili sauce. Unlike Nasi Lalapan which only served as everyday meal, Nasi Lemak also becomes the menu option in celebrating big family events like Eid al-Fitr.
Nasi lemak’s history began in the early 1900s, when the food was mentioned in Sir Richard Olof Winstedt’s book The Circumstances of Malay Life, described as the Malay breakfast food. Interestingly, there is another story behind this dish. It comes from a folklore that says the name of the dish was created from the story of a daughter who accidentally spilled coconut milk in a pot of rice, that later on became one of Malaysia’s food icon.
Roti Maryam vs. Roti Canai
Roti Maryam, also known as roti cane, is a type of flat pancake made from wheat flour without baking powder, giviing it a thin, slightly crispy texture. In Indonesia, it was originally served with goat curry and teh tarik. Over time, the pancake has now become popular for serving in sweet taste, often adding it with sugar, chocolate syrup, and even cheese.
In essence, Roti Maryam is basically Roti Canai. The name “Maryam” itself in Indonesia is said to come from the name of a woman called Ibu Maryam, who used to sell roti cane famously in Jakarta. However, the real origin of this pancake is from Indian Muslim who migrated to Aceh in the 17th century, who also spread the recipe across Southeast Asia, like Malaysia and Singapore.
As mentioned previously, both Malay Roti Canai and Indonesian Roti Maryam share the quite same roots. The difference lies in the way both are made. Roti Maryam is made by rolling the dough into small balls, while Roti Canai is processed by stretching the dough into thin sheets, repeatedly folded to create fine layers to cook. The choice of taste is quite similar, both can be enjoyed savory or sweet, adjusting to modern times.
Historically, Roti Canai was also brought by the Indian migrants around the 19th century, which was during the era of British Malaya. It quickly became a popular dish for breakfast and snack. Today, the pancake remains one of the popular street foods that can be found everywhere in both rural and urban areas in Malaysia.
Es Teler vs. Es ABC
Es Teler is a popular Indonesian dessert, simply to say, it is a fruit cocktail with coconut milk. It contains a lot of fillings such as coconut meat, small pieces of jackfruits, slices of avocado, and grass jelly mixed in sweet condensed milk. It is available everywhere in Indonesia, sold at the food stalls in the street to small cafes.
The origin of Es Teler goes back to the 1980s in Jakarta, when a street vendor created the dessert and gained widespread popularity. Its unbelievable good taste inspired the name “teler”, which means “drunk” in Javanese, referring to the enjoyment of tasting it. To this day, Es Teler remains a beloved dessert by Indonesians, perfect for its freshness amidst the tropical climate in Indonesia.
In Malaysia, Es ABC (Air Batu Campur) is a shaved ice dessert filled with red beans, grass jelly, syrup, condensed milk, and sometimes a scoop of ice cream at the top of it. Another name of this dessert is Ais Kacang, which literally means “beans ice”. Along the way, other variations fill in the modern Es ABC, by including additions like nata de coco, durian, mango, red rose syrup, and even chocolate milk.
The history of Es ABC turns out to have started around the First World War, when the cost of ice decreased, and Es ABC had started to be served. At that time, Es ABC was said to be green, filled with seaweed jelly and syrup, then went through changes like lime water in the 1920s and red beans in the 1940s. Es ABC remains one of the proud culinary icons in Malaysia for its colorful and appetizing look that capture the spirit of local flavors.
The similarities between Malaysian and Indonesian food icons reflect their shared history in same cases. In this way, food has shown that it can connect one to another across borders, even one country to another, like Malaysia and Indonesia.
