Malaysian cooking

Malaysian Cuisine

Malaysian cuisine is a fusion of the different cooking styles and dishes of three nationalities – Indian, Chinese and indigenous Malay. These have merge to make a unique, harmonious blend that is an identifying characteristic of the cuisine of this tropical peninsula.

The Indian contributed spices such as cumin, turmeric and chilies, and their art of blending spices is reflected in the many Malaysian curries. Indian-style flat-breads, chutneys and relishes frequently accompany meals. The Chinese-influence is evident in the use of soy sauce, hoisin sauce, spring rolls and stir-fries and is particularly strong in the Nyonya cooking of Singapore, which combines the Chinese emphasis on texture and balance of taste with the Malaysian predilection for curries a chili dishes. A definite Thai flavor can e detected in the use of lemon grass, cilantro and galangal. The many years of Portuguese, Dutch and British occupation have also left their mark on Malaysian cooking.

Malaysian cuisine is a very healthy one. Chicken is the most widely eaten meat. With a large Muslim population and significant number of Hindus, pork and beef are not used to any great extent. Fish and seafood are plentiful and widely eaten. Rice is the staple food while noodles are also used to bulk out meat dishes, to thicken soups and generally add substance to the diet. Both rice and noodles are also popular as snacks.

Desserts are light and refreshing. A Malaysian meal does not usually include a dessert beyond, perhaps, some of the tropical fruits, such as mangoes, lychees, pineapples, rambutans and star-fruit, that grow in profusion. Coconut palms thrive, so coconut is a predominant ingredient. Coconut milk provides the liquid in many of the country’s curries. It is also the basis of desserts such as coconut custard.