Malaysian Cuisine
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Malaysian Cuisine
Malaysian cuisine represents the diverse ethnic variety of the people of Malaysia with the apparent diversity of its cuisine representing the influence of the following civilizations Malay, Indian, Chinese, the indigenous people of Borneo and Eurasian, and more.
Spices are one of the most important factors of Malaysian cuisine. Fresh aromatic herbs and roots are often used in Malay cuisine, such as lemongrass, ginger, kaffir limes and fresh chillies. Dried spices used in Malay cooking include fennel, cumin and coriander. Often, both the dried and fresh ingredients are ground together to make a spice paste which is then sautéed in oil.
Rice, as in most Asian countries, is staple and noodles are also often served. Most meals are eaten with fingers and utensils are kept to a bare minimum.
Left over from the Portuguese occupation, a traditional dish called Porku sal pementer could today be translated into Porco com Sal e Pimenta which means salt and peppered pork. As the Portuguese remained in Malaysia for 130 years controlling the main Asiatic trade routes, many culinary influences will have been injected not only from the Portuguese cuisine into the Malay cuisine but also from Malay into Goan and vice-versa. During the Dutch and British occupation, more European “tastes” were absorbed by Malaysian cuisine.
Chicken is commonly available and while certain religions forbid the consumption of beef, such as Hinduism and Buddhism, halal beef is often cooked in curries, stews, etc. Goat is also quite commonly found however Pork is mostly only available to the Chinese population and non-Malays, as the Muslim religion forbids it.
Other commonly used ingredients include coconut milk, a wide variety of vegetables, fresh fish and seafood. Bread can be similar to Indian bread, like naan bread, served with a curry although not normally particularly hot, more based on the blend of exotic spices and yoghurt. Fruits are abundant and numerous varieties of exotic fruit grow in Malaysia.
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