Malaysia, a country made up of the majority of Malays, Chinese and Indian. A potpourri enriched with the indigenous traditions of Ibans, Kadazan, Dusuns and other ethnic communities of East Malaysia .
In Malaysia rice tends to be a staple food as in most countries in the same region so do noodles. Generally, Malay and Indian cuisine are spicier while Chinese cuisine is milder in taste. There are also cuisines of other ethnic groups, and a growing range of international cuisines. At each meal, a generous helping accompanies a selection of dishes, including fish, seafood, vegetables, and poultry. Beef is conspicuously absent, as it is across much of Asia .
The internationally-renowned cuisine of China 's Canton and that of southern India are significant sources of Malaysia 's culinary heritage, as is the sublime cuisine of Thailand . Fresh tropical fruits and succulent Malaysian seafood are featured ingredients, and the chilies and curries of India and Thailand form the basis of spicy preparations. Coconut milk is ubiquitous in Malaysia , imparting a delicious smoothness to curries and other dishes.
Excellent and inexpensive food can be obtained virtually anywhere in Malaysia because of the strength and ubiquity of food stalls. Whether it be in villages, small towns, or big cities, visitors can find stalls offering mouth-watering treats. Dining at a cart or street side stand may sound plain and piecemeal, but in Malaysia eating food at the roadside stalls is a much-loved practice. The best stalls are as popular and as crowded as any permanent restaurant
And there was Nyonya food (created from inter-marriages between Chinese immigrants and local Malays). It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screw pine leaves, chilies and sambal.
As Malaysia is filled with different cultures, it does not come as a surprise to find many delightful dishes ranging from Malay to Chinese to Indian cuisine.
|
