Malaysian Food

Malaysia is a country with rich culture. The population is made of mainly Malay, Chinese and Indians while the Borneo sub origins made out the most of west Malaysian population. Malaysian food, of course is very much reflective of the diversity of the people staying here. Located at the Southeast Asia, Malaysia is in between Thailand and Singapore while West Malaysia is next to the Sulawesi and Philippines.

It doesn't take an adventurous traveler or food enthusiast to appreciate Malaysian food. There are just so much to choose from, whether traditional or modern cuisines, deem to satisfy the choosiest tastes buds. The staple food in Malaysia is rice, just like the other Asian countries. Due to its sunny weather all year round, fruits and vegetables are in abundance while meat, poultry and seafood is inexpensive and readily available. Malaysian food, just like its people, is divided into Malay, Chinese and Indian and is still prepared by their own unique ways.

Malay food, in general is rich with herbs like lemongrass, tamarind, dried and fresh chilies, ginger and garlic. Malay dishes can be distinguished into a few methods of cooking namely masak merah (tomato sauce), masak lemak (coconut milk), masak asam (sourish tamarind) and masak pedas (spicy). Popular dishes that cannot be missed are such as nasi lemak (coconut milk steamed rice), sambal belacan (shrimp paste with pounded chilies), beef rending (dried curry) and serunding (beef floss). Satay, or barbequs meat on a stick, is originated from Malay cuisine has presence in restaurants all over the world today.

Indian food, on the other hand, has very much integrated northern Indian and southern Indian cuisines when they reach Malaysian shores. Popular for their curries, banana leaf rice and breads such as chapati, naan and roti (prata in some countries). Indian food has also been assimilated with Malay food through their mix marriages of Indian Malay. The resultant is Mamak food, which cannot be found in