Malaysia – The Food
Malaysian cuisines reflect the mixture of ethnic groups in the country’s population. The three most prominent cuisines are Chinese, Indian, and Malay.
Popular Chinese foods include sweet-and-sour Cantonese dishes and a milder favourite, Hainanese chicken rice. Indian cuisine ranges from the hot vegetarian dishes of southern Indian cooking to the more subtly spiced Muslim Indian food to the yogurt-marinated meats of tandoori cookery from northern India. All these foods, while recognizably Chinese or Indian, have developed a distinctly Malaysian character.
Traditional Malay cuisine consists of white rice served with various curries and fried dishes. Sate, small skewers of chicken or beef dipped in a spicy peanut sauce, nasi goreng (“fried rice”), and nasi lemak (“fatty rice”), which is coconut rice served with fried anchovies, peanuts, and a curry dish, are among the most common Malay foods. Noodles, cooked and served in various styles, are also local favourites.
Non-Muslim indigenous peoples of Peninsular and East Malaysia typically eat a staple food such as rice, tapioca, or sago served with locally grown or gathered vegetables (e.g., ferns and tapioca leaves) and fish, wild boar, venison, or other game. The food is generally not spicy or only mildly so.
Extracted from www.britannica.com 2009
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