MALAYSIA FOOD

Malaysia cuisine is extremely diverse. Each racial group has contributed to the great Malaysia gastronomic heritage. 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. To add to appeal, eating out in Malaysia is relatively inexpensive.

Rice tends to be a staple food in Malaysia as in most countries in the same region. Noodles are another staple. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance only in the last generation or so. Even so, bread is generally consumed as part of breakfast. Vegetables are usually available year round & its climate allows for fruit to be grown year round. Most tropical fruit is available in Malaysia as demand for fruit is quite high.

Malaysia Cuisine: Natural, home-grown ingredients figure prominently in Malay food. Coconut, chili, lemon grass, lime leaves, spices and turmeric are basic ingredients cooked with fish, meat or vegetables. A traditional accompaniment to meal is a hot sambal made of ground chili, prawn paste and condiments. Desserts in Malaysia tend to make use of generous amounts of coconut milk.

Malay food is best eaten at roadside stalls, hawker centres or at home.

• Satay is grilled meat on skewers served with spicy peanut sauce
• Nasi lemak (literally rice in cream) is perhaps the unofficial national dish of Malaysia.
• Asam fish is fish cooked in a sauce of the asam (tamarind) fruit.

Chinese Cuisine:
The Chinese enjoy rice as a staple served with a number of generally non-spicy vegetables and meat dishes but noodles feature prominently in great variety and combinations. The noodles are usually served in a soup base or fried with sliver of meat, prawns and vegetables. Curried noodles usually come with chicken and taufoo

• Fruit rojak, A fruit salad with a topping of thick dark prawn paste.
• Hokkien fried mee, A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until its crispy.
• Bak kut teh, A soup cooked with herbs, garlic and pork bones which have been boiled for many hours.
• Penang laksa, A bowl of thick white rice noodles served in a soup made of fish meat, tamarind, pineapple and cucumber in slices.
• Hainanese chicken rice, poached chicken served rice cooked with chicken stock and chicken soup.
• Char kway teow, Stir fried rice-flour noodles with prawns, eggs and bean sprouts.

Indian Cuisine: Spices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries.  Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.

Nyonya Cuisine
Nyonya food was invented by the Peranakan people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. This form of cuisine was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas and the men babas.

• Laksa lemak is a type of laksa served in a rich coconut gravy.
• Otak-otak is a fish cake grilled in a banana leaf wrapping.