Merdeka Month in KMS: Malaysia Cuisine

Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Food preparation differs from place to place, even though they are all cooking the same food. Different preparations have different taste and decoration, but generally the ingredients used are the same.

Malay cuisine bears many similarities to Indonesian cuisine, in particular some of the regional traditions from Sumatra. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Many Malay dishes revolve around a Rempah, which is a spice paste or mix similar to an Indian Masala. Rempahs are made by grinding up fresh and/or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas.

Nasi Lemak

Ketupat

Nasi Kelabu

Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India, especially South India. Hands are washed before and the right hand is used during the meal. Malaysian Indian curries uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include Chicken Curry, Fish Curries, and Squid Curry.

Roti Canai

Chapati

Naan

Chinese food is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese.

Char Kway Teow

Kaya Pau

Fried Rice

Nyonya food was developed by the Nyonya (Straits Chinese) and Peranakan (mixed Chinese/Malay ancestry) people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking.