The Fascinating History of Malaysian Food
Malaysia is the home of multiple ethnicities which found its roots during the colonial times where hundreds and thousands of immigrants arrived here to find an honest living in this prosperous land. The migrants’ mostly Chinese working in the tin mines and the Indians placed along the rubber estates brought along with them their cultures not forgetting rich culinary heritages. The cultures go along fine with their cooking where unusual traditional gathering usual accompanied by exotic mouth watering cuisine, that make up the Malaysian food recipes. As time goes by, these cooking are somehow assimilated with the Malaysian local customs thus giving birth to much more diverse and uniquely different types of cooking not found anywhere else in the world. Malaysian foods which have its origin in India are the tasty ‘mee Mamak’ and ‘rojak Mamak’. The word mamak means uncle in Tamil, so the Indian muslim community locally are referred to as mamak. The curries served in ‘mamak’ restaurants are definitely Indian but yet different than those found in India. All these Malaysian Indian cooking are not found in India itself simply because the original recipes have been Malaysianize, improvised using locally available ingredients which is much cheaper and tastier. Chinese cuisine in Malaysia is mainly Hokkien, Cantonese, Hainanese, and Hakka (of different dialect group). The same thing can be said with the Malaysian Chinese cuisine like the ‘Yong taufu’ and ‘Su’un, the Chinese immigrants can’t find the ingredients for their original recipes from China so they decided to replace it with cheaper alternative sources commonly found in Malaysia like the ‘buah keluak’ and ‘kayu manis’. Other Malaysian local pride cooking which originated from abroad is the like of the popular ‘laksa’ which is a kind of thick rice noodles. It can be found almost everywhere in Malaysia and even has its own sub version in ‘laksa Johor’, ‘laksa Kedah’ and...
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