Southeast China Food
An Introduction to Malaysian Food
Malaysia is a country with a rich culture. The population consists mainly of Malays, Chinese and Indians while the Borneo sub origins made the most of west Malaysian population. Malaysian food, of course, is much the reflection of the diversity of people I was here. Located in Southeast Asia, Malaysia lies between Thailand and Singapore while West Malaysia is next to the Sulawesi and the Philippines.
No need to be an adventurous traveler or food enthusiast to appreciate the foods of Malaysia. There is only so much to choose either traditional or modern kitchen, consider meet choosiest taste buds. The staple food is rice in Malaysia, like other Asian countries. Due to its sunny weather all year round, fruits and vegetables are abundance while meat, poultry and seafood are inexpensive and readily available. Malaysian food, like its people, is divided into Malay, China and India and remains prepared by their own unique ways.
Malay food in general is rich in herbs like lemon grass, tamarind, dried chillies and fresh ginger and garlic. Malay dishes can be distinguished in some cooking methods namely, the Research Board Merah (tomato sauce), the Research Board Lemak (coconut milk), ASAM Board of Inquiry (sour tamarind) and the Research Board pedas (spicy). Popular dishes that are not to be missed as the nose Lemak (coconut milk, steamed rice), sambal belacan (shrimp paste with pounded chilies), beef rending (dried curry) and serunding (thread beef). Satay, or barbequs meat on a stick, originates from the Malay cuisine has presence in restaurants around the world today.
Indian food, in addition, has been integrated far northern and southern Indian cuisines of India, when they reach the coast of Malaysia. Popular for their curries, banana leaf rice and bread, as chapati, naan and roti (Silver, in some countries). Indian food has also been assimilated with Malay food through their mix marriages in India Malaysian. The resultant is Mamak food, which can be found in India itself. Some examples are as Tarik (milk tea), and murtabak Rojak (mixed fruits with peanut sauce).
Food China, like Indian food, has been assimilated with local kitchens. In China itself, Chinese are divided into many provinces namely Cantonese, Hakka, Hokkien, Hainan, Teochew and so forth. In Malaysia, Cantonese food that has more presence with sauteed and steam method. Chinese dishes such as dim sum, sweet and sour dishes, char siu (roast pork sweet), the Bak Kut (herbal soup) are some popular dishes. Steamboat or fondue is also widely available and can be a great experience.
There is no denying, Malaysia is a food paradise. Restaurants open very early through late morning. There is food for all budgets. Sometimes a good meal is a small price, but not committed in the varieties. Head to street stalls in Kuala Lumpur, the capital of the country and will know what I mean.
About the Author
amy guan loves to cook and shares her recipe on her blog at www.malaysianfoodrecipe.blogspot.com
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The Southeast $5.99 This series looks at the major regions of our country, covering topics such as history, ethnic groups, economic development, life in the cities and rural areas, animals and plants, climate, food, culture, and unique places and events. Titles include maps, diagrams, statistics, and timelines, and end with a States at a Glance page that lists details about each state featured in the book. Readers will enjoy the colorful design and plentiful photos as they learn what makes each region special. |
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