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. Malaysi...