From roadside stalls to high-end restaurants, Malaysians are spoilt for choice when it comes to food. Indeed, Malaysia is a food haven through and through.

Mealtimes are an opportunity to bond and socialise, and even during lockdown, those at home can satisfy their cravings by spending time in the kitchen or having their local favourites delivered.

As it turns out, our national culinary treasures have interesting stories about their origins – though like all good food, some of these tales should be taken with a pinch of salt.

1. Nasi lemak

This versatile dish of rice, sambal, anchovies and cucumber is beloved by most, if not all, Malaysians. While the name refers to the way the rice is cooked – with coconut milk – there is another, cheekier, story behind the moniker.

A girl was boiling rice when she accidentally spilt coconut milk into the pot. When her mother enquired about the aroma, the girl responded, “Nasi le, mak!”

The story is probably not based on historical fact, though the dish was mentioned in the writings of a British administrative worker in as early as 1909.

2. Char kway teow

This dish is a guilty pleasure for Malaysians and a nightmare for dietitians. The late Anthony Bourdain was reportedly a fan, despite his comment: “How can something this ugly be so good?”

While the name is Hokkien, with “char” meaning “stir-fried” and “kway teow” referring to the flat rice noodles, the dish is said to have Teochew origins.

Char kway teow apparently began as a meal for dock workers and fishermen who needed energy-rich food due to the nature of their work.

It evolved over time into its current delectable form when immigrants to Penang started adding readily available seafood.

3. Roti canai

It’s circular. It’s crispy. It’s cheap. It’s roti canai. A staple in Indian eateries, this simple bread is delicious with curry or butter, sugar and condensed milk.

While “roti” clearly means “bread’, the “canai” half of its name is a little more ambiguous. Some say it refers to the Indian city of Chennai, while others suggest that it refers to the Malay word for “to knead”.

“Canai” may also have originated from “chana”, a northern Indian dish of savoury chickpeas that is commonly served – funnily enough – with roti canai.

In all likelihood, roti canai is the end result of Indian vendors selling the flatbread paratha, which was localised and eventually given its iconic name.

4. Laksa

Laksa comes in many different varieties, but it is usually distinguishable from any other noodle dish.

With its inspirations from Malay and Chinese cuisine, it is not known who came up with the first bowl of laksa. Some say it goes back to the 15th century when overseas Chinese migrants settled in parts of Southeast Asia.

But the name could have originated from the Hindi or Persian word “lakhshah”, referring to the rice noodles. Some say it comes from the Sanskrit word “lakshas”, which means “one hundred thousand”.

The name could have also come from the Chinese words “la sha”, or “spicy sand”, which refers to the ground dried shrimp in its curry. There is also a theory that its name is derived from the Hokkien word for “dirty”, referring to the look of the dish. Don’t be fooled by appearances!

5. Nasi kandar

The pride of Penang, people from near and far would travel to the island for authentic nasi kandar. Who doesn’t enjoy piling an assortment of curries and side dishes onto a big, steaming plate of rice?

Nasi kandar can be traced to the 19th century, when it was a cheap and quick breakfast meal for labourers in Penang. Mamak food vendors would take to the streets with a long pole on their shoulders and pots hanging on both ends, one filled with rice and the other with a curry dish.

The word “kandar” refers to the act of carrying the pole on one’s shoulder, though it could also refer to the pole itself.

Presently a plate of nasi kandar can cost RM10 or more, but back in the day it used to cost a pittance. Still, many Malaysians would agree that the price is well worth it. Eat up!