About Malaysian food.

By SBS Food

In particular, Malaysian food is heavily influenced by Thai, Chinese, Indonesian and

Indian cuisine. These influences extend from the use of the wok to the combinations of
spices used in many popular dishes.

Malay food is generally spicy. Dishes are not always necessarily chilli-hot per se, but
there will always, at the least, be a chilli-based sambal on hand. Traditional Southeast Asian
herbs and spices meet Indian, Middle Eastern and Chinese spices in Malaysian food,
leading to fragrant combinations of coriander and cumin (the basis of many Malay curries)
with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.

As elsewhere in Asia, rice is an essential staple. Local or Thai rice is the most
common, but Indian basmati is used in biryani dishes. Nasi lemak (‘fatty rice’), a dish of rice
steamed with coconut milk and served with dried anchovies (ikan bilis), peanuts, hardboiled
eggs, dried shrimp, cucumber and sambal, is considered Malaysia’s national dish and may
be eaten for breakfast, lunch or dinner. It is often served with a choice of curries or a popular
spicy meat stew (usually, though not always, beef) known as rendang. Noodles are another
popular starch staple, as are Indian breads such as roti canai, idli, puri and dhosa, which are
commonly eaten with breakfast.

Early Chinese settlers often wed local Malay brides and this gave rise to a generation
of mixed Chinese-Malays known as Peranakan. The Malay word "nonya", a term of respect
for older women, has become synonymous with the distinctive Malaysian-Chinese cooking
style of the Peranakans. The best known example in Australia is the popular spicy noodle
soup laksa, of which there are two main types, curry laksa and asam laksa. Curry laksa is a
coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.

Malaysian desserts are wonderfully colourful and creative, including layered rice flour
and coconut sweets, multi-layered butter cake known as Lapis Legit, and sweet coconut rice
balls. A popular dessert is Kueh Bahulu, mini sponge cakes that are dipped in black coffee.
 An Introduction To Malaysian Food

By Food Editorial

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.

It doesn't take an adventurous traveler 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 masak merah (tomato sauce), masak lemak (coconut milk), masak asam (sourish
tamarind) and masak pedas (spicy). Popular dishes that cannot be missed are such as nasi
lemak (coconut milk steamed rice), sambal belacan (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 teh
tarik (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),bak kut teh (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.