Malaysian cuisine:

Malaysian cuisine is one of the most popular cuisine

of Asia. It reflect the culinary heritage of Malaysia.
 The vast majority of Malaysia’s population can be
divided in to three major ethnic groups; Malays,
Chinese & Indian.
 The remainder consists of the peoples of Sabah &
Sarawak in East Malaysia, The Orang Asli of peninsula.
 The Peranankan & Eurasian creole communities as
well a significant number of foreign workers.
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 Historical migrations, colonization by foreign power &
its geographical structure with in its wider home
region.
 Malaysian’s culinary style in the present day is
primarily a mélange(mix) of traditions from its Malay ,
Chinese, Indian, Indonesians.
 Ethnic Bornean citizens as well as it has light
influences from Thai, Portuguese, Dutch & British
Cuisines.
 This make Malaysian cuisine highly complex & diverse.
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 Malaysia share a common history with
Singapore, It is common to find versions of the
some dish across both sides of the boarder
regardless of origin, such as Laksa & chicken
rice.
 Malaysia shares as both nations often share
certain dishes such as Satay, Rendang &
Sambal.
  Ingredients used in Malaysian Cuisine:

 Chili peppers are very important in Malaysian kitchen,

So fresh & dried are used. Two types of chili are
commonly available the birds eye chili( cili padi) which
is hot & longer varieties are green chilies & red chilies.
 It is used by various ways by grinding the chilies in to
paste or sambal, chopping fresh chilies as a condiment
or garnish & pickling whole or cut chilies.
 Belacan is very important to Malaysian cooking. It is a
type of shrimp paste which is pressed in to a
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block & sun dried.
 To prepare Belacan , wraps a small amount in foil
which is then roasted over a flame or placed in to a
preheated oven.
 Belacan is most commonly pounded or blended with
local chili peppers, shallot & lime juice to make the
most popular relish in Malaysia.
 Another most important ingredients used in Malaysian
cuisine is coconut. The white part of coconut is grated,
shredded & used as is dried or toasted until dark
brown & ground to make kerisik.
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 Grated coconut flesh is also squeezed to make
coconut milk which is used in savoury dishes &
desserts. Coconut oil is used for cooking.
 Rice is very popular in Malaysia. Seventy
percent of rice is produce in Malaysia & the
rest is imported.
 Steam rice is served with side dishes of meat
& vegetables is typically prepared with an
eclectic rice cooker at home.
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 In Malaysia different types of locally grown &
imported rice available in the market e.g. Glutinous
rice. It is typically used for making snacks & dessert.
 Nasi lemak:
 It is a popular rice dish , in which rice steam with
coconut milk & pandan leaves to give it a rich
fragrance.
 It is a national dish of Malaysia which is served with,
peanuts, hard boiled egg & sambal. It also can be
served with fried chicken, curries or a spicy meat stew
called rendang.
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 Congee: It is types of rice porridge which is
very popular among Malaysia’s ethnic
communities. It is eaten as a breakfast or late
supper. Congee is called bubur in Malay.
 Noodles: Noodle are very popular in
Malaysian cuisine. Noodles dish such as bi-
hoon, kuay teaw, flat rice noodles.
 Malaysia doesn't produce wheat & all supplies
are imported from wheat producing countries.
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 Soya sauce is commonly used in Malaysian cuisine. Light
soya sauce used in stir-fries, marinades & steam dishes.
 Common herbs used are lemon grass (Malay serai). The
pandan (screwpine ) leaf is the equivalent to vanilla in
western cuisine.
 It is used for cooking curries, rice & desserts.
 Tofu, especially fried tofu are widely used as cooking
ingredients & as a side accompaniment.
 It is used in stir fried noodles, in fruit & vegetables
salad, noodles soup & stews.
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 Halal meats are used in Malaysian cuisine. Imported
poultry is available in super market. Fresh water &
sea fish as well as sea food are consumed in Malaysia.
 Sea food like prawn, crab, shrimp, Cuttle fish, clam &
snail etc. Beef is common in Malaysian diet. Malay
generally eat beef that is halal.
 Vegetables like bean sprouts, brinjal(terung), bitter
gourd(peria), cabbage (kobis), cucumber (timun),
Chinese celery (daunsup), coriender(daun ketumbar),
ginger (halia), green beans(kangkung), lady
finger(bendi)& potatoes(
(ubi keledek) etc.