Malaysian

Malaysian food is well known for its unique mix of local and international ingredients that create a distinctive taste. The cuisine potrays the food culture of the local settlers who came in from all over the neighbouring regions and stayed over to inhabit the state. 

Malaysia is a very small country but over the years, the flourishing spice trade resulted in a variety of cultures and traders coming to the city all through the year. As a result, there is a distinct mix of Indian, Chinese, and even Nyonya food that results in the distinct food mix that is seen today.

Classification

Malaysian food can be divided into five different categories as follows-

• Malay Chinese Malaysian food is a mixture of local Chinese and Malay food that is cooked by the local Chinese settlers. Malay Chinese use pork but local restaurants that cook for the Malay, use chicken to make it suitable to their tastes.
• Indian Malaysian food is cooked by the local Indian settlers who cooked their recipes according to the local ingredients available in the state. Mamak or Indian Muslim food variations are very popular in Malaysia and restaurants served this kind of food all through the year.
• Nyonya food is a mix of Nyonya (Straits Chinese) as well as Peranakan (mixed Chinese/Malay ancestry) or native food. Chinese ingredients are cooked with Malay spices to make them taste distinctive.
• Sarawakian people are based along the interior of Malaysia and they tend to cook the actual food of the natives.

Commonly Used Ingredients

Malaysia food has rice as a staple at every meal. Local or fragrant rice is mainly used in the Malaysian dishes. Rice can also be cooked with coconut milk and other spices to form special dishes. Even Noodles are commonly used in soups, salads and in gravies. Indian style breads such as naans and rotis are eaten all through the year. Meat, mutton, poultry, and beef are a staple according to halal standards.

Aromatic herbs and spices are used to flavor food. Some such spices and herbs are tamarind, local basil, polygonum, galangal, fennel, cumin, coriander and other dried spices. There is a special spice mix called the 'rempah' that is used in most local foods. Tropical fruit is cultivated all through the year. Durian is the most popular followed by the rambutan, mangosteen, lychee, mango, and longan.

Traditional  Recipes

Local Malaysian foods that are sold at restaurants and as street foods are as follows-  

• Nasi kandar is a fish curry dish that is served at breakfast
• Keropok lekor is a savory cake made from shredded and fried fish and eaten with hot sauce
• Nasi goreng or Nasi goreng kampung is a variety of food that is fried rice flavored with fish flakes
• Endang is a beef stew prepared during festive occasions.