Malaysian

Cuisine

Group 4 - FSM 2D
 Malaysia
History
•The first people to live in Malaysia were Stone Age hunter-gatherers.
They arrived as early as 8,000 BC. Later Stone Age farmers came to
Malaya and displaced them. The farmers practiced slash-and-burn
agriculture. After 1,000 BC metal-using farmers came to Malaysia.

•They lived along the coast and river, lived partly by fishing, and partly
by growing crops. In 2nd and 3rd centuries AD, centralized states arose
in Malaysia. The greatest was Kedah in the North. The Malayans
became highly civilized.
Malaysia
History
SRIVIJAYA (Indonesia)
• In 7th and 8th centuries, the state of Srivijaya of Sumatra rose to dominate much of Malaysia.
• Dominate the region until the 11th century. Then its power declined 13th century.
•They lived along the coast and river, lived partly by fishing, and partly by growing crops. In 2nd
and 3rd centuries AD, centralized states arose in Malaysia. The greatest was Kedah in the North.
The Malayans became highly civilized.
MELAKA (Malacca) Indonesia •15th century
Johor and the Dutch • 17th century, took control of Melaka (Malacca)
The BUGIS (Indonesia) - Bugis people originally came from Sulawesi. At the end of the 17th
century, they began to settle, peacefully, in the territory of Johor. They were allowed to settle
but soon became very powerful.
The British in Malaysia - 18th century the British East India Company traded with, and partly
controlled India. they began looking for a base in Malaysia. The Straits Settlements, (Penang,
Province Wellesley, Melaka, and Singapore) grew rapidly due to influx of Chinese and Indian
workers. Meanwhile, Siam (Thailand) invaded Kedah in 1821.
Malaysia
History
1853 the British government stopped charging duty on imports of tin.
1869 Steamships and the opening of the Suez Canal boosted exports of tin. Chinese
workers flocked to work in the tin mines of Malaysia and on plantations
Beginning of British political control of Malaysia.
The Japanese Occupation of Malaysia - Dec 8 1941 the Japanese invaded the Malay
Peninsula and they quickly overran it.
Independent Malaysia -1944, when the Japanese faced defeat, the British government
decided to join all the Malayan states (except Singapore) into a single unified state called
the Malayan Union.
Malaya became independent on 31 August 1957.
The first prime minister of Malaya was Tunku Abdul Rahman (1903-1976). He held office
from 1957 to 1970.
1963 Singapore, Sarawak, and Sabah joined Malaya to form the Federation of Malaysia.
1965 Singapore became a separate state.
 The country of Malaysia is two
separate areas of land known as

Geographical
Peninsular Malaysia and East
Malaysia. The two regions are

REGION separated by the South China Sea

by about 400 miles.
Religion
Malaysia
According to the most recent census in
2020,
63.5% of the population practices Islam;
18.7% , Buddhism;
9.1% , Christianity;
6.1% , Hinduism;
9.% , other religious groups that
include animists, Confucianists, Taoists,
Sikhs, Jehovah’s Witnesses, The Church
of Jesus Christ of Latter-day
 common ingredients
Malaysian cuisine typically uses local ingredients such as
coconut, chilli, lemongrass, lime leaves, spices, and
saffron. These basic ingredients are used to cook fish,
meat and vegetables.
 Spices and Herbs
Major herbs include lemongrass, shallots, ginger, bird's-eye
chilli, galangal, turmeric, pandan and lime leaves; while
spices such as fennel, cumin, coriander, cardamom, cloves,
star anise and nutmeg are regularly used.
Most Famous Dishes
NASI LAMEK
If there is a quintessential Malay staple rice dish, that is nasi
lemak. Literally meaning “butter rice,” it is a simple white
rice dish spruced up with almonds, dried anchovies,
cucumber, boiled eggs, and spicy sambal sauce. .

SATAY
This is barbeque, Malaysian style. Feast on different chicken,
lamb, or beef mini skewers perfectly roasted on a fire grill
and served together with a sweet-sour crumbled peanut
sauce.

CHAR KOAY TEOW

This kind of fried noodles is typically Malaysian:
flat, wide noodles are served together with fried
egg, green lettuce, bean sprouts, and seafood.
Most Famous Dishes
HOKKIEN MEE
Typical noodle staple dish of the Malaysian Chinese
community, hokkien mee is a hot bowl of steamy
noodles cooked with prawn, boiled egg, chilies, and
spices.
TANDOORI CHICKEN
An imported Indian specialty, this chicken is cooked inside
of a traditional tandoori bread oven and is served together
with fresh nan bread, onions, and chutney dipping sauce.

ROTI CANAI AND DOSAI VARIETIES

Of all the different kinds of breads Malaysia has to offer, Roti
Canai – soft, buttery round bread served with red curry Dosai
Varities - a crispy lentil crepe which can be rolled around
different kinds of vegetables such as mashed potatoes, or
served empty to be dipped into chutney and coconut sauces.
Most Famous Dishes

AIS KACANG
is ice cream Malaysian style. A blend of shaved ice, red
beans, sweet corn, grass jelly, and less common, aloe-vera,
cendol and coconut juice.

ROJAK
A mix of bean curds, fried dough fritters, cuttlefish, and
cucumbers mixed with a sweet-spicy, thick peanut
sauce, this Malaysian dish represents the country’s
cultural mélange. .
Most Famous Dishes

LAKSA
is a coconut-based rice noodle soup unique to the
Australasian archipelago. It has a particular sour taste
resulting by mixing together ginger torch flower, mint,
shrimp paste, and fish cuts.

RENDANG
This slowly roasted chicken, dipped into a mixture of
ground spices curry paste and coconut milk is possibly
the best import from Indonesian West Sumatra
 Most famous Chef
in malaysia

Christina Arokiasamy Norman bin Musa Poh LingYeow Azalina Eusope Datuk Redzuawanbin
(Aro Keeya Samee) Ismail
Malaysia is home to a numberof several chefs— originally born and bred here — who are elevating localcuisine with
theirrestaurant ventures and cookbooks.Influenced by the blend of cultures and rich use of spices and ingredients in
Malaysia, many of these talented chefshave taken theirskills a step furtherby highlighting our local flavoursand dishes
abroad.
 Christina Arokiasamy,
hailingfrom Kuala Lumpur,Malaysia, has
earned widespread recognition for her
remarkable culinarytalents, expertise in
spices, and her successas an award-
winning cookbook author.With an extensive
background as a formerchef at variousFour
Seasons Resorts across Southeast Asia,
and as former official Malaysia’s Food
Ambassador to the UnitedStates, she
bringsover 25 yearsof world-class culinary
Christina Arokiasamy experience to her craft.However, her
journeybegan long beforeshe achieved
(Aro Keeya Samee) international acclaim.
 Norman bin Musa
(born 20 November 1974) is a Malaysian
born chef, author, TV host, tutor,
restaurateur and entrepreneur, based in
The Hague,TheNetherlands. Born in
Butterworth, Penang inMalaysia, he was
the co-founder of Ning restaurant in
Manchester

and Executive Chef of Wah Nam Hong

Restaurant in The Hague, The Netherlands
and author of the Amazing Malaysian
Norman bin Musa cookbook.
 Poh Ling Yeow-is a Malaysian-
born Australian cook, artist,
actress, author and television
presenter. She has
hostedmultiple cooking
showsincluding ABC's
Poh'sKitchen and SBS's Poh &
Co. She has also published
multiplecook books.
Poh LingYeow
 Azalina is an activeparticipant in
improving the neighborhood andis
actively working with SF
Government and othergroups to
improvethe living experience for
everyone in theneighborhood. Chef
Azalinais a fifth-generation street
food vendor, movedto San
Francisco a decade ago.

Azalina Eusope
 Datuk Redzuawanbin Ismail

born 6 January 1958better known

by his stage name Chef Wan, is a
Malaysian celebrity chef,
television host, actor, restaurateur
and entrepreneur.

Chef Wanis A Tourism Malaysia

culinary ambassador. He is
currently a brand ambassador for
Datuk Redzuawanbin AirAsia.

Ismail
 Thank you
for listening!