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. lIt 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.