Perlis is a wonderland for food explorers. Located just beneath Thailand’s Satun province, the food variety in Perlis carries heavy Thai influences while staying true to its Malay roots. Expect plenty of sweetness, spices and piquant herbs with each bite! As Perlis is also one of the largest rice-producing state in Malaysia, you will notice that rice dishes in all forms and shapes are loved by the locals of all ages.

Read also: A Truly Authentic Local Market: Nat Pokok Getah Arau, Perlis

10 Must-Try Local Food in Perlis

Kuih Dangai

Kuih Dangai is a popular traditional snack in northern Malaysia, particularly in Perlis and Kedah. It is prepared simply using glutinous rice flour, grated coconut, sugar and salt, and is grilled until it is beautifully brown and crispy on the outside.

Kuih Dangai is a popular traditional snack in Perlis Photo credit: syok.my

Emping

Emping is the Malay word for rice flakes. This unique traditional snack is made using the young, green grains of the glutinous paddy that are separated from their husks through several heating and pounding processes. It is customarily served with freshly grated coconut, sugar and salt, and is delicious when eaten during the colder, windier months here.

Emping made from young green glutinous paddy rice is a nutritious and popular food in Perlis

Mempelam Harum Manis

Harum means fragrant and manis means sweet - this should give you an idea of how the Harum Manis mangoes taste like! The fruit is seasonal and hence more expensive compared to other types of mangoes, and it can only be found in Perlis and some parts of Kedah. It has a high demand thanks to its rich taste and rarity.

Mempelam Harum Manis is the most demanded type of mango in Perlis

Pulut Mempelam

This dish comes in two parts: pulut sibar (sticky glutinous rice mixed with rich coconut milk) and slices of sweet, juicy local mangoes. It is also very common to find other topping varieties such as durian, banana and even sapodilla. After all, anything goes well with rice!

Pulut Mempelam is a common dish in Perlis, and it is highly similar to the Thai mango sticky rice

Laksa Perlis

As the most popular and appreciated dish in this state, Laksa Perlis a sour and savoury noodle soup bowl that consists of rice noodles, torch ginger, daum kesum or vietnamese coriander, as well as local fish - typically mackerels and round scads. Compared to other varieties of Laksa across Malaysia, Laksa Perlis has a relatively thicker gravy and a paler hue.

The famous Laksa Perlis

Pulut Ikan Kering

A very common breakfast dish in Perlis, Pulut Ikan Kering is enjoyed by all classes of the society and is typically served during large social events. It only consists of three simple yet richly textured ingredients including glutinous rice, dried fish and grated coconut.

Simple yet gratifying: Pulut Ikan Kering - a popular breakfast food in Perlis

Pekasam Puyu

This traditional dish of fermented fish is a common appetizer to start a meal in Perlis. The primary component of this dish is Ikan Puyu or the Climbing Perch which is a common freshwater fish in this part of the world. It is fermented for about two months together with rice that has been fried, tamarind and salt. There are other varieties of fish that are also fermented in a similar way, including the Javanese carps and Tilapia.

Pekasam Puyu is a traditional fermented fish dish in Perlis Photo credit: Jabatan Penerangan Malaysia

Kuih Karas

This sweet and uber crispy traditional snack is made from rice flour and it resembles vermicelli because of its thin texture. To make Kuih Karas, the liquidy batter is scooped into a coconut shell pierced with tiny holes that allow the formation of long, thin strings when it flows through them and hits the hot oil.

Read also: Experience Malay Culture at Kampung Raga Homestay, Kedah

Kuih Karas is a sweet and crispy snack from Perlis, Malaysia

Mentarang

I finally had the opportunity to try Mentarang or the Angel Wing clams for the first time during my recent trip to Perlis! These molluscs are scientifically called the Pholas Orientalis and they breed in the muddy shores of Kuala Perlis. The most popular method of cooking Mentarang is by grilling or stewed in a hearty turmeric gravy.

Love seafood? Menterang is a popular choice here and it is both juicy and huge!

Nasi Ulam

This beautiful and colourful rice dish is a salad of nutritional and healing tropical herbs and aromatic spices. Leaves and fruits from plants such as putat, sekuntut, selo, mentalun, noni and cemumar are shredded into tiny pieces before being mixed into rice that has been cooked. Dried fish is usually added to give saltiness to the dish.

Delicious and nutritious Nasi Ulam from Perlis Photo credit: phoenixhillna.org

Sira Belinggai

The Belinggai fruit is also known as the wood apple, and those planted in Perlis typically ripe during the eastern wind season. The content from the fruit is added to coconut milk to make the sira. This traditional mixture can be eaten with ringgi or emping and enjoyed as a hearty evening snack.

Belinggai or the wood apple is surprisingly a highly appreciated fruit in Perlis, Malaysia Photo credit: FirstCry Parenting

Need a cold, refreshing drink to go with all these delicious traditional delicacies of Perlis? Why not try Air Nira Nipah - a natural drink derived from the Nipah palms that are planted locally here. Get the freshest nira drink at the Ladang Nipah Kipli of Sanglang, Perlis!

Eat well and don't stop exploring!

Ramadan is just around the corner! If you are looking for ideas for easy, classic Malay dishes to cook for your family, here are two that will surely capture their hearts and satisfy their appetite!

Recipe: Gulai Daging Daun Kesum & Acar Rampai

The following recipes for Gulai Daging Daun Kesum & Acar Rampai are inspired by a cooking class I took at the Tropical Spice Garden Cooking School located in Pulau Pinang. Known as the TSG Cooking School, it is the first cooking school in this state and it offers visitors the opportunity to learn Malay, Nyonya, Indian Muslim, Penang street food, Thai as well as Asian vegetarian cooking. The classes are a great and quick way to get a deeper insight into the use of herbs and spices not just to elevate the flavors of the dishes, but also for their healing and nutritional properties.

Classes at TSG Cooking School is limited to 10 people per session and run daily in the morning and afternoon from 9am to 6pm. For booking or inquiries, head over to www.tsgcookingschool.com or send an email to info@tropicalspicegarden.com.

Ingredients are prepared and cleaned prior to each cooking class at the Tropical Spice Garden Cooking School

Recipes are provided and printed for participants at the Tropical Spice Garden Cooking School of Penang

Gulai Daging Daun Kesum Recipe

This traditional beef curry is super simple to put together and it is made extra aromatic thanks to the addition of Vietnamese coriander known locally as daun kesum. The leaves of this fragrant herbaceous plant provide many health benefits and is traditionally used to treat flu, digestive problems, diarrhea and even Athlete's Foot. It also has anti-bacterial properties so incorporating it into your dish will make it both delicious and healing for the diners!

Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Medium

Ingredients
▢ 150g beef
▢ 2 tablespoon oil
▢ ¼ teaspoon coriander powder
▢ 3 tablespoon chili paste
▢ 2 red onions
▢ 1 garlic
▢ ¼ inch galangal
▢ 1 cup beef stock
▢ ½ cup coconut cream
▢ 1 tablespoon toasted coconut
▢ Vietnamese coriander leaves
▢ Salt for seasoning

Cooking Method

1. Peel and chop galangal, onion and garlic into small pieces. Put them into a food processor or a pestle and mortar to turn them into a paste.
2. In a wok on a medium heat, add oil, blended paste, coriander powder and chili paste. Allow it to simmer for about 7 minutes to caramelise the onion.
3. Add beef stock, coconut cream and salt to taste. Stir occasionally for 15 minutes or until beef is cooked.
4. Add mint leaves and toasted coconut and continue stirring for about 5 minutes.
5. Serve hot.

Acar Rampai Recipe

This traditional pickled salad is a must-have during every Ramadan feast. Sweet, sour, salty and spicy - they’re both the perfect starter and last course for your meal. It can be served immediately but Acar Rampai is typically kept in the refrigerator overnight to allow it to develop deeper flavors.

Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty: Easy

Ingredients

There isn't a better way to experience Perlis than to have a local breakfast by a paddy field. After all, the main economic activity at the northernmost state in Malaysia is rice farming, so Perlis has nothing short of the most beautiful views of expansive paddy fields and the best rice dishes to offer its visitors.

Read also: Malaysia's Most Unique Restaurants

Warung Tepi Sawah, Kangar, Perlis is located right by the main road

Beautiful view at Warung Tepi Sawah, Kangar, Perlis

Warung Tepi Sawah gets filled up really quickly, so be sure to get here early!

Roti Lenggang with sambal at Warung Tepi Sawah

Capati Peknga station at Warung Tepi Sawah

Menu Warung Tepi Sawah

One of the many skillful cooks at Warung Tepi Sawah

Menu Warung Tepi Sawah, Kangar, Perlis

Menu Warung Tepi Sawah, Kangar, Perlis

We had to try everything on the menu.

All the dishes offered here are authentically local - using locally sourced ingredients and cooked the local way. If you are hoping to try dishes that can only be found in this region of the world, be sure to order Roti Peknga - a type of soft coconut flatbread that is dipped in either curry or sambal, as well as Roti Lenggang which is a type of thin savory pancakes very similar to crepes - also to be dipped in curry or sambal. (You'll soon notice that most Malay dishes in Malaysia are wonderfully accompanied by flavorful dips and sauces!)

Nasi Lemak at Warung Tepi Sawah comes with beautiful green rice steamed in fragrant pandan leaves and coconut milk

Breakfast by the Paddy Fields: Warung Tepi Sawah

Nasi Lemak at Warung Tepi Sawah Rice cooked in coconut milk and pandan leaves, served with fried anchovies, peanuts, chili sambal and egg.

Pulut Ikan Masin at Warung Tepi Sawah Glutinious rice with salted fish and grated coconut

Every Malaysian meal must be accompanied with local black coffee Kopi-O and Teh Tarik

Peknga or soft coconut flatbread served with curry and sambal

Roti Bakar Telur Gedik Margerine toasts topped with runny eggs

Our breakfast at Warung Tepi Sawah, Kangar, Perlis

Roti Lenggang with sambal - one of the top favorite at Warung Tepi Sawah

Warung Tepi Sawah opens at 7am, so be sure to arrive early to secure a table!

The crowd at Warung Tepi Sawah in the morning

Located in the southwest of South Korea, the historic 59,504㎡ Naganeupseong Folk Village  (낙안읍성) of Suncheon is notable for its beautifully conserved cultural landscape and traditional lifestyle stemming from the Joseon Dynasty which existed from 1392 to 1910. The former administrative town has successfully preserved its fortress, a clutter of traditional houses and government quarters.