From my pov...: Malaysian Cuisine

It’s a combination of Malay, Chinese and Indian influences, Malaysian cuisine also comprises a hybrid of food derived from across cultural influences such as Mamak an “Indian Muslim” and Nyonya a “Malay Chinese” cuisine. With having so many choices here, it is perhaps inevitable that

Malaysia

would earn the distinction of an epicurean paradise with an incredible range of flavours; from traditional local fare savoured at busy local hawker stalls to international dishes served at the finest rastaurants.

Malay Food

Malay food is usually rather understated with good Malay food being hard to find outside of local households. Natural home-grown ingredients such as coconut, chili, lemon grass, lime leaves, galangal (ginger-like root), spices and turmeric figure prominently and are usually cooked with fish, meat or vegetables. A traditional accompaniment to meals is a hot sambal (curry paste) made of ground chili, shrimp paste and condiments.

Chinese Food

The dominant style of Chinese cookery – at least in terms of restaurant numbers – is Cantonese. The Chinese enjoy rice as a staple served with a number of generally non-spicy vegetables and meat dishes but noodles are also a feature prominently in great variety and combinations. The noodles are usually served in dried base or soup base or fried with meat, prawns, and vegetables. Curry noodles are usually with chicken and taufoo. Chinese food are also known for their clay pot dishes (done in an earthenware pot) and the steamboat which ingredients such as pieces of meat, chicken and vegetables are dunked into a steaming hot broth until it is cooked and ready to be eaten.

Indian Food

Indian food was brought to

Malaysia

by the immigrants from North and South of India. The cuisine varies in emphasis and ingredients between the different regions from which it originates though all utilize lentils, chutneys, yoghurts and sweet or sour lassis. North India food tends to rely more on meat, especially mutton and chicken (neither North or South of India eats beef), and uses breads such like: naan, chapatti, paratha and roti - rather than rice. The most famous style in North Indian cooking is Tandoori – named after the clay oven which the food is cooked in. South Indian food tends to be spicier and more reliant on vegetables. Its staples are the dosai or thosai, are often served at breakfast time (Indian Muslims actually serve a similar dish, murtabak which is a grilled roti pancake with egg, onion and minced meat and is bst washed down with teh tarik – a frothy milk tea). South Indians also serve banana leaf meals which are (usually vegetarian).

Nyonya Cuisine

The Peranakan or Straits-born Chinese, also known as the Baba-Nyonyas have a rich culinary tradition, today evident across

Malaysia

. The style of cooking is quite elaborate, involving a fine blend of many ingredients spices, herbs and plants with onions, garlic and chili. The juices of certain seeds and fruits are also added to gravies and curries to enhance the flavours.

Halal Dining

Halal status and certification is important to restaurant in

Malaysia

. The majority of establishments are halal accredited or, at the very least, pork-free, with only a few exceptions well advertised as being such. For meat – or other food products for that matter – to be considered halal, it must meet a number of requirements interpreted from the Quran. Restaurants or similar eateries wishing to receive halal certification must follow the guidelines stringently. Fortunately, halal food in

Malaysia

can be enjoyed in a range of styles, settings and establishments all over the country.

Variety, therefore, perhaps best describes the culinary culture of

Malaysia

. Dishes to be savoured can be found for as little as a couple of Ringgits at almost any hour of the day or night.

Dishes in Malaysia