An Introduction To Malaysian Food

Malaysia is a country with rich culture. The population is made of mainly Malay, Chinese
and Indians while the Borneo sub origins made out the most of west Malaysian
population. Malaysian food, of course is very much reflective of the diversity of the
people staying here. Located at the Southeast Asia, Malaysia is in between Thailand
and Singapore while West Malaysia is next to the Sulawesi and Philippines. l
It doesn't take an adventurous traveller or food enthusiast to appreciate Malaysian food.
There are just so much to choose from, whether traditional or modern cuisines, deem to
satisfy the choosiest tastes buds. The staple food in Malaysia is rice, just like the other
Asian countries. Due to its sunny weather all year round, fruits and vegetables are in
abundance while meat, poultry and seafood is inexpensive and readily available.
Malaysian food, just like its people, is divided into Malay, Chinese and Indian and is still
prepared by their own unique ways.
Malay food, in general is rich with herbs like lemongrass, tamarind, dried and fresh
chilies, ginger and garlic. Malay dishes can be distinguished into a few methods of
cooking namely masakmerah (tomato sauce), masaklemak (coconut milk), masakasam
(sourish tamarind) and masakpedas (spicy). Popular dishes that cannot be missed are
such as nasilemak (coconut milk steamed rice), sambalbelacan (shrimp paste with
pounded chilies), beef rending (dried curry) and serunding (beef floss). Satay, or
barbequs meat on a stick, is originated from Malay cuisine has presence in restaurants
all over the world today.
Indian food, on the other hand, has very much integrated northern Indian and southern
Indian cuisines when they reach Malaysian shores. Popular for their curries, banana leaf
rice and breads such as chapati, naan and roti (prata in some countries). Indian food
has also been assimilated with Malay food through their mix marriages of Indian Malay.
The resultant is Mamak food, which cannot be found in India, itself. Examples are like
tehtarik (tea with milk), murtabak and rojak (mixture of fruits with peanut sauce).
Chinese food, like Indian food, has been assimilated with local cuisines. In China itself,
Chinese are divided into so many provinces namely the Cantonese, Hakka, Hokkien,
Hainan, Teochew and so forth. In Malaysian, Cantonese food makes the most presence
with its stir fry and steaming method. Chinese dishes such as dim sum, sweet and sour
dishes, char siew (sweet barbecued pork),bakkutteh (herbal soup) are a few popular
dishes. Steamboat or fondue is also widely available and can be a great experience.
There is no denial, Malaysia is a food heaven. Restaurants open very early through wee
hours in the morning. There is food for every budget. Sometimes a hearty meal come

with a small price, yet does not compromised on varieties. Head down to street stalls in
Kuala Lumpur, the capital of the country and you will know what I mean.