THE WILD TRAVELER | STORIES FROM ABROAD
Some places stay with you long after you’ve left. For me, Malaysia is one of those places, and the food is a big part of why.
I’ve been fortunate to spend a lot of time in Malaysia over the years. What started with traveling there to work in outdoor education turned into many trips across the country, some for work, some for exploring, and plenty that involved both.
I spent time living in Malaysia and working with Little Planet, an outdoor education company that runs adventure programs for international schools. We took students kayaking, hiking, snorkeling, and exploring places that most visitors never get to experience.
That work brought me to Tioman Island, a place that became a particularly special part of my time in Malaysia.
But my travels went well beyond Tioman.
I’ve spent time in Kuala Lumpur, passed through Mersing on the way to the islands, explored Juara and other parts of Tioman, visited the Perhentian Islands, traveled through the cooler Cameron Highlands, and made my way to Langkawi.
These weren’t all stops on one big trip. They were different journeys over the years, each giving me another reason to appreciate Malaysia.
And somewhere along the way, I fell in love with the food.
One Country, So Many Different Experiences
One of the things I enjoy about Malaysia is how much the experience changes depending on where you are.
Kuala Lumpur is busy, colorful, and full of interesting places to eat. Mersing is a gateway to the islands. On Tioman, life moves at a different pace, with rainforest-covered mountains, small villages, and the South China Sea right outside your door.
The Perhentian Islands and Langkawi offer their own versions of island life, while the Cameron Highlands feel entirely different, with cooler temperatures and tea plantations stretching across the hills.
Working with Little Planet gave me opportunities to spend real time in these environments rather than simply pass through.
I especially enjoyed the combination of outdoor adventure and everyday local experiences. Sea kayaking, hiking, diving, and working with school groups were a big part of my time there. But so were the meals, conversations, and getting to know the places we were visiting.
One of the best parts of traveling is discovering that the everyday experiences, including the food, can be just as memorable as the big adventures.
My Favorite Malaysian Dish: Chicken Sambal
There are so many great foods in Malaysia, but chicken sambal has always been one of my favorites.
It’s a flavorful dish made with chicken, chilies, onions, garlic, ginger, tomatoes, and spices. The version I like is mildly spicy, with plenty of flavor rather than overwhelming heat.
One of the best things about Malaysian cooking is the combination of ingredients. Malay, Chinese, and Indian culinary traditions have all contributed to the country’s incredible food culture.
Chicken sambal is a good example of how much flavor can come from relatively simple ingredients.
The recipe involves two steps. First, the chicken is marinated and fried. Then you prepare the sambal sauce and bring everything together.
Chicken Sambal Recipe
Step 1: Prepare the Chicken
Ingredients
- 1 kg chicken, cut into pieces
- ¼ teaspoon turmeric powder
- 1 tablespoon red chili purée
- Salt to taste
- 1 tablespoon lime juice
- Enough cooking oil for deep-frying
Instructions
- In a large bowl, combine the turmeric powder, red chili purée, salt, and lime juice.
- Add the chicken pieces and thoroughly coat them with the marinade.
- Leave the chicken to marinate for 30 minutes.
- Heat the cooking oil in a deep pan.
- Carefully fry the chicken in batches until browned on the outside.
- Remove the chicken and set it aside. It will finish cooking in the sambal sauce.
For a simple homemade chili purée, soften dried red chilies in hot water and blend them with a little water until smooth.
Step 2: Prepare the Sambal Sauce
Ingredients
- 2 tablespoons cooking oil
- 1 large onion, sliced
- 1 two-inch cinnamon stick
- 2 cardamom pods
- 1 star anise
- 1 inch fresh ginger
- 2 small onions
- 5 cloves garlic
- 1 stalk curry leaves, approximately 10 leaves
- 1 large tomato, sliced
- ½ tablespoon curry powder
- ½ cup water
Instructions
- Grind the small onions, ginger, and garlic into a paste.
- Heat 2 tablespoons of cooking oil in a large pan over medium heat.
- Add the cinnamon, cardamom, and star anise. Cook briefly until fragrant.
- Add the sliced onion and cook until softened.
- Stir in the ground onion, ginger, and garlic paste. Cook for several minutes, stirring regularly.
- Add the curry leaves, tomato, and curry powder.
- Continue cooking until the tomato begins to break down and the mixture becomes aromatic.
- Pour in the water and stir everything together.
- Add the fried chicken pieces to the sambal sauce.
- Cover and simmer gently until the chicken reaches an internal temperature of 74°C (165°F) and the sauce has thickened.
- Taste and adjust the seasoning before serving.
Serve with steamed rice and enjoy.
Why I Still Love Malaysia
Some destinations stay with you long after you’ve left.
For me, Malaysia is one of those places.
I’ve returned many times, explored different parts of the country, worked with wonderful people, and had the opportunity to introduce young people to its natural environments and culture.
It’s also one of the reasons Malaysia remains an important destination for The Wild Traveler.
Our Tioman Island adventure gives teenagers a chance to experience some of the things I’ve enjoyed most about the country: spending time in a local community, exploring the island’s coastline and rainforest, learning new outdoor skills, and discovering foods and traditions that may be completely new to them.
And if chicken sambal happens to be on the menu, I’ll be very happy.