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HEARTY & HEALTHY

8 Vegetarian Malaysian Dishes to Try at Home

vegetarian karipop

Malaysia is a fascinating country with a diverse range of cuisines, including many vegetarian-friendly dishes.

 

It’s true that Malaysian food beautifully displays the country’s multicultural heritage.

 

In this post, all the eight dishes we’ll discuss are vegetarian.

 

Additionally, the meat used for cooking is all plant-based made from a mixture of nutritious ingredients and Non-GMO soybeans for enhanced flavour.

 

Read on to find out the eight vegetarian Malaysian dishes you should try at home.

roti jalan and vegetarian curry

Roti Jala with Chicken Curry (Lacto-Ovo)

Roti Jala is a Malaysian dish usually served with curry and is a great vegetarian meal to make at home.
All the ingredients are entirely vegetarian, including the Veg. Roasted Chicken, which you can get from Everbest.
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast, Main Course
Cuisine Indian

Ingredients
  

For the Roti Jala

  • 250 g plant flour
  • 150 ml water
  • 100 ml evaporated milk
  • 4 tbsp cooking oil
  • 1 tbsp salt
  • 1 tsp turmeric powder
  • 1 tbs arrowroot powder

For the Vegetarian Chicken Curry

  • 1 pkt Everbest Veg. Roasted Chicken
  • 1 inch ginger chopped
  • 1 unit carrot chopped
  • 1 stalk curry leaves
  • 3 tbsp curry powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tbsp chilli powder
  • 1 unit tomato cut into 8 pcs
  • 2 unit potatoes cut into cubes
  • 1 pack 200ml light coconut cream

Instructions
 

For the Roti Jala

  • Whisk together all of the ingredients,including the pandan juice. Then strain the mixture to produce a smooth batter.
  • Fill a squeeze bottle with the mixture and brush the pan with cooking oil.
  • To make a lacey crepe, heat the pan and sprinkle the mixture in a circular motion.
  • Once the mixture is cooked, remove it from the pan and roll it into rolls. Then allow it to cool.

For the Chicken Curry

  • To make the curry paste, combine curry powder, ground cumin, ground coriander, and chilli powder in a bowl with 5 tablespoons of water.
  • In a large pot, heat the oil and cook the chopped carrots, ginger, and curry leaves until aromatic.
  • Continue to cook the curry paste in the pot until it becomes fragrant. Mix in Everbest Veg. Roasted Chicken and tomatoesthoroughly.
  • Add 150ml-200ml water, along with the coconut cream and potatoes, to achieve the required consistency. Simmer on low heatuntil Everbest Veg. Roasted Chicken and potatoes are cooked through. Beforeserving, season with salt to taste.
  • Serve the hot chicken curry as a Roti Jala dip.

Notes

Veg. Roasted Chicken 450g
Veg. Roasted Chicken
Keyword Veg. Roasted Chicken

Yong Tau Foo

Tofu mixed with fish paste is the main ingredient of Yong tau foo.
Yong tau foo can be enjoyed in various ways, including dry with a sauce or as a soup.
You can make it an entirely vegetarian meal by using  Everbest Veg. Seafood TofuVeg. 5 Spices Balls and Veg. Fish Paste.
Prep Time 15 mins
Cook Time 28 mins
Course Breakfast, Main Course, Soup
Cuisine Chinese

Ingredients
  

  • 1 pkt Everbest Veg. Fish paste
  • 1 pkt Everbest Veg. 5 Spices Balls
  • 1 pkt Everbest Veg. Seafood Tofu
  • 6 unit red chillies deseeded
  • 6 unit okra fingers
  • 10-12 unit fried tofu puffs

For the fish paste seasoning

  • 1 stalk scallion chopped
  • 1 unit red chilli deseeded and chopped
  • 3 dashes white pepper powder
  • 1/2 tsp sesame oil

For the sauce

  • 1 tbsp taucheo fermented yellow bean sauce
  • 1 tbsp sugar
  • 1/2 cup water + 1 teaspoon of cornstarch stir well

Instructions
 

  • Clean the okra and red chillies with water andcut a slit in the middle (for stuffing). Remove the red chilli seeds and patthe red chillies dry using paper towels. Make a hole in the top surface of thefried tofu puffs with your finger (for stuffing). Set aside.
  • Mix the Everbest Veg. Fish paste with the white pepper powder, sesame oil, chopped scallion, and red chilli.
  • Using a butter knife, stuff the paste into the red chillies, okras, and fried tofu puffs. Fill the insides of the red chillies, okras, and tofu puffs, but don't stuff them too much.
  • Steam for 5 minutes with the stuffedingredients on a dish.
  • With a bit of frying oil, lightly pan-fry the steamed Yong Tau Foo.
  • In a wok, heat some oil. Stir in the taucheo(yellow bean sauce) quickly. Toss in the sugar and water. Add the Yong Tow Foo to the wok as soon as the sauce thickens and stir well. Serve hot.

Notes

Fish Paste 500g
Veg. 5 Spices Ball
Veg. Seafood Tofu 500g
Keyword Veg. 5 spices ball, Veg. Fish Paste, Veg. Seafood Yuba
Veg. Roasted Chicken

Curry Puffs

A curry puff is a small pie made with curry, Everbest Veg. Chicken Meat, and potatoes and served in a deep-fried or baked pastry shell.
The curry is made thick to prevent it from spilling out of the snack.
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian

Ingredients
  

For the filling

  • 1 pkt Everbest Veg. Chicken
  • 5 tbsp oil
  • 1 unit carrot finely chopped
  • ½ tsp kurma powder
  • 2 tsp curry powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 2 unit large potatoes boiled and finely diced
  • 1 ½ tsp sugar
  • ½ tsp black pepper
  • ½ tsp salt

For the pastry

  • 400 g plain flour
  • 140 g margarine or shortening
  • ¾ cup water
  • ½ tsp salt

Instructions
 

  • First, make the filling. Heat the oil and gently cook the chopped carrots. Stir in the kurma powder, curry powder, chilli powder, and turmeric. Cook for 5 minutes with Everbest Veg. Chicken Meat, potatoes, sugar, pepper, and salt. Mix thoroughly and set aside to cool.
  • Combine flour, margarine, water, and salt in alarge mixing bowl and knead thoroughly to prepare the pastry. Allow for ahalf-hour rest period.
  • Cut the dough into three-inch-diameter rounds.To make a half-circle, fold the pastry in half and crimp the sides. Deep fry till brown in hot oil.

Notes

roasted chicken
Keyword Veg. Roasted Chicken
Spring Roll

Spring Roll

Everbest Veg. Spring Rolls are a pleasant, easy snack to cook at homeand are thought to bring wealth and fortune in the new year (since the roll isthe form and colour of a gold bar).
The Everbest Veg. Spring Rolls are high in protein, free of trans-fat and cholesterol and have zero per cent artificial colouring and flavouring.
Most importantly, they are made of 100% non-GMO soybeans.
Prep Time 5 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Chinese

Ingredients
  

Instructions
 

  • To thaw the frozen spring rolls, follow the instructions provided in the packet.
  • Pour oil into the pan. Once the oil is hot, drop the spring rolls one by one into the pan and fry until golden brown. It is not necessary to cook the spring rolls on a low or medium flame because the stuffing is already cooked.
  • You can fry them in a high flame. Then drain using a paper napkin.
  • It is ready and perfect to serve with soup based food such as laksa, hot pot, ramen and even instant noodle. Alternatively, they can be eaten just like that with chilli sauce or ketchup.

Notes

Veg Handmade Spring Roll
Keyword Veg. Spring Roll
Malaysian curry laksa

Malaysian Curry Laksa

The spicy curry Laksa is a Malaysian soup with many ingredients but is quite simple to prepare.
Prep Time 15 mins
Cook Time 27 mins
Course Breakfast, Main Course, Noodle, Soup
Cuisine Malaysian, Thai

Ingredients
  

  • 1 pkt Everbest Veg. Black Pomfret Fish
  • 250 g packet dried vermicelli noodles
  • 1 tbsp vegetable oil
  • 185 g jar Malaysian laksa paste
  • 2 cup vegetable stock
  • 270 ml x2 cans coconut milk
  • 300 g broccoli cut into small florets
  • 150 g green beans trimmed, cut into thirds
  • 125 g cherry tomatoes halved
  • ½ cup fresh mint leaves
  • 2 cup bean sprouts trimmed
  • ½ cup fried shallots
  • 2 unit lime wedges to serve

Instructions
 

  • In a large, heatproof bowl, place the noodles.Fill the pot halfway with boiling water. Allow 5 minutes for the noodles to soften. Drain.
  • Meanwhile, in a wok over medium-high heat, heat the oil. Pour in the laksa paste. Cook for 2 to 3 minutes, stirring occasionally, or until aromatic. Combine the stock and coconut milk in a large mixing bowl.
  • Bring the water to a boil. Add in EverbestVeg. Black Pomfret Fish. Reduce the heat to medium-low and continue to cook for another 5 minutes. Toss in the broccoli and beans. Cook for 2 minutes on low heat. Toss in the tomato. Allow to simmer for 1 minute, or until broccoliis bright green and tender.
  • 1.    Divide the noodles among the bowls. Pour the laksa over the noodles. Mint and beansprouts go on top. Serve with lime wedges.

Notes

Veg. Black Pomfret Fish 380g
Veg. Black Pomfret Fish 380g
Keyword Veg. Black Pomfret Fish
char kway teow

Char Kway Teow

Char Kway Teow is a filling dish containing springy noodles, fresh vegetables and smoky flavours.
This flavorful noodle dish is the eesence of excellent Southeast Asian comfort food, despite its literal translation as "stir-fried rice cake strips."
Prep Time 15 mins
Cook Time 28 mins
Course Breakfast, Main Course, Noodle
Cuisine Chinese

Ingredients
  

  • 1 pkt Everbest Veg. Prawns
  • 500 g kway teow noodles – flatrice noodles
  • 1 cup bean sprouts
  • 1 unit Handful Chinese Chives cut into 4 cm lengths
  • 1 unit finely chopped carrots

Sauce

  • 1 tsp sambal or Chili paste totaste
  • 2 tbsp Kecap Manis (sweet soy sauce)
  • 100 ml vegetarian stock
  • 1 pinch salt
  • 3 tbsp cooking oil

Instructions
 

  • Soak the rice noodles in boiling water for 3–5minutes, or until they separate, then drain and air dry for 10 minutes on a clean tea towel.
  • Prepare the vegetables by cutting the Chinesechives into fine matchsticks and placing them in a small bowl.
  • Mix the sauce ingredients.

Cooking

  • Unpack Everbest Veg. Prawns.
  • Microwave Everbest Veg. Prawns. Set aside.
  • In a wok, heat the vegetable oil until it begins to smoke, add in the vegetables and heat until they are piping hot.
  • Stir-fry for another 20–30 seconds with the bean sprouts, then add the noodles and stir-fry for 1 minute before pouring over the sauce.
  • Add in Everbest Veg. Prawns.
  • Cook, constantly stirring, until all of the ingredients are well blended, and the noodles have dried out a little and begin to stick to the bottom of the wok to finish.

Notes

Veg Prawn
Keyword Veg. Prawn

Nasi Lemak

Nasi lemak is a Malaysian coconut milk rice dish that includes sambal, fried crispy anchovies, toasted peanuts, cucumber, and Everbest Veg. Drumstick.
Prep Time 15 mins
Cook Time 29 mins
Course Breakfast, Main Course
Cuisine Malaysian

Ingredients
  

  • 1 pkt Everbest Veg. Drumstick
  • 500 g long grain rice wash and soak in water for 15 minutes, then drain it
  • 700 ml coconut milk
  • 1 inch ginger sliced thinly
  • 1 tsp salt
  • 2 unit Pandan/screw pine leaves knotted

Prawn Sambal

  • 500 g Everbest Veg. prawns
  • 2 unit capsicums sliced
  • ½ tsp turmeric powder
  • 1 tbsp tamarind paste mixed with ½ cup water strained
  • 1 unit oil, salt, sugar as per need

Ground together into a paste

  • 10 unit dried chillies soaked in water
  • 6 unit red chillies
  • 5 unit candlenuts (buah keras)

Instructions
 

  • Combine the rice, coconut milk, ginger, salt,and screw pine leaves in a rice cooker.
  • Stir the rice with a fork once it's donecooking.

For prawn sambal

  • Sauté the capsicums and ground ingredients in the oil until fragrant.
  • Stir in the Everbest Veg. Prawns until they become golden brown.
  • Combine the tamarind juice, salt, sugar, and turmeric powder in a mixing bowl.
  • 1/2 cup coconut milk can also be added (optional). Cook until the gravy thickens.

Notes

Veg Drumstick S
Keyword Veg. Drumstick
Rendang Kambing Pedas

Rendang Kambing

The scent and flavor of Malaysian Everbest Veg. Lamb rendang stew are incredible
Rendang is a Peranakan trademark dish that is famous in Indonesia, Malaysia, and Singapore.
It is an entirely vegetarian dish that may be prepared at home for dinner.
To prepare the tastiest lamb Rendang, follow this recipe.
Prep Time 15 mins
Cook Time 1 hr
Course Main Course, Side Dish
Cuisine Malaysian

Ingredients
  

Spice Paste

  • 12 unit dried chillies deseed for a milder flavour
  • 1 cup boiling water
  • 3 unit capsicums minced
  • 3 unit lemongrass stalks bottom half - finely sliced
  • 1 ½ tbsp fresh galangal peeled and finely chopped
  • 1 ½ tbsp fresh ginger peeled and finely chopped
  • 2 tbsp coconut or vegetable oil

Curry

  • 1 pkt Everbest Veg. Lamb
  • 10 g tamarind
  • cup hot water
  • cup fresh grated coconut available refrigerated or frozen in most supermarkets
  • 1 tbsp coconut oil
  • 1 unit cinnamon stick
  • 3 unit star anise
  • 3 unit green cardamoms pounded using a mortar and pestle
  • 1 unit lemongrass stalk bottom half pounded with a pestle
  • 400 ml coconut milk
  • 4 unit large kaffir lime leaves remove the midrib, and thinly slice the leaves
  • 1 tbsp brown sugar or chopped Gula Melaka to taste
  • 1 ½ tbsp salt to taste
  • 1 bowl steamed rice to server

Instructions
 

  • Simply cut the crown off to make an openingand shake the seeds out to deseed dried red chillies. Remove the seeds and soakthe deseeded chillies for 30 minutes in a cup of boiling water. You can soak whole dried chiles with seeds, as I do, or use dried chiles with seeds.
  • Discard the chilli water. Rehydrated red chillies should be chopped into tiny pieces with scissors. In a strong blender,combine them with the remaining Spice Paste ingredients and blend until completely smooth. To start the blender, add up to 1/2 cup of water (in smallincrements).
  • Set aside 30 minutes after soaking tamarind in 1/3 cup boiling water. Using your fingers, massage the soaked tamarind and squeeze out all of the pulp into the water. Discard the fibre and seeds. Set aside.
  • Place grated coconut in a nonstick frying pan over medium heat to make Kerisik (or toasted coconut). Slowly toast the coconut, swirling with a spatula to properly distribute the heat.
  • Reduce the heat to low and continue to toast until golden brown and fragrant. The entire process should take around 5-10minutes on low heat. Allow cooling before transferring the toasted coconut to a bowl.
  • In a large heavy-bottomed saucepan, heat a tablespoon of oil over medium heat. Cook for 4-6 minutes until the oilseparates. Add cardamoms, cinnamon, star anise, followed by homemade spicepaste.
  • Then add Everbest Veg. Lamb and cook for 8-10minutes.
  • Add the roasted coconut, lemongrass stalks, cut kaffir lime leaves, sugar, salt, tamarind pulp, and coconut milk. Stir everything together for a nice blend.
  • Bring to a boil, then reduce the heat to a lowsetting. On low heat, make sure the sauce is still boiling. Check the water level every 40-50 minutes, and if the curry begins to dry out, add extra water.(If using a pressure cooker, close it and wait until the pressure is fullbefore lowering the heat to cook for 20-25 minutes.)
  • Cover and cook for 2-2.5 hours, or until Everbest Veg. Lamb is soft. (If you're using a pressure cooker, let itrest for 30 minutes before opening it.)
  • If there is still a lot of liquid in the potafter the vegetables are soft, reduce it by turning up the heat until the sauce is thick and delicious. Add extra salt and sugar. Serve with steamed rice whileit's still hot.

Notes

Veg. Stewed Lamb Chunk 500g
Veg. Stewed Lamb Chunk 500g
Keyword Vegetarian lamb chunks

In a Nutshell

Whether you’re in the bustling capital of Kuala Lumpur, the sandy beaches of Penang, or the lush rainforests of Borneo, you’ll never be short of good vegetarian food in Malaysia.

 

Try these vegetarian dishes at home today. For more information, feel free to get in touch with us.

Dear Valued Customers,

As Everbest continues to grow, we’re fully committed to creating value in order to serve our valued customers both locally and globally. We are pleased to announce that our new manufacturing facilities located in the Penang Science Park had started operations in the second half of 2013.

From the humble beginning of a family-based management, we had successfully transformed to corporate management in order to cater for our growing customer base. This change will help us to improve upon the implementation of our core values and principles that will allow us to achieve our goals.

Along with recruiting and nurturing a pool of talented, competent, knowledgeable and skillful people, we will also develop a structural capital meant to better our management system, food safety and quality, integrated manufacturing system and effective supply chain management. With these, we can ensure our customers that we will continue to be an innovative force in developing and promoting soybean products of the highest quality.

In order to emphasize our ‘customers come first’ policy, we will continue to forge relationships and partnerships with our suppliers and customers that will increase mutual benefits. This is because we acknowledge that you play an important role as an intangible value to us for your success equates our success as well.

And finally, in light of all these changes, I would like to show my gratitude and thank everyone at Everbest – from the management team to all employees – as well as all our suppliers and customers for the effort that they have put in to realize our goals. The growth of this company would not have been possible without you.

Thank you.

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