Malaysian Food

Malaysian food is not one particular distinction of food but a culinary diversity originating from its multi-ethnic population of Malay, Chinese, Indians, Nyoya and Indigenous Peoples of Borneo. A brief look into past and how this multi-ethnic came to be, is essential in order to comprehend how such a cosmic array of food, has now become to be known all over the world as "Malaysian Food". 

The food of Malaysia richly reflect the meeting of three separate cuisine: the Malay, Chinese and Indian. Each retains their own traditional recipes, but is still able to a acknowledge and use ideas from the other's cuisine. The Malays are a fine-featured, elegant and graceful people and are devout Muslims. Bumiputra 'sons of  soil' is a word frequently used in reference to the people of the rural areas where fishing and farming are the main occupations. The 'sia' in Malaysia covers the remaining population of Chinese, Indian and other settlers. Intermarriage between the races is rare unless the intended is also Muslim.

The Chinese are very industrial people. There are now Malaysia's largest immigrant group. This is mainly a result of demand for labor in the mining industry almost 100 years ago, but in fact Chinese merchants had established settlements all along the coast of Malaysia, especially in Malacca, as long ago as 1500.

The Indians are another important part of the Malaysian society. Large numbers came late in the last century to work on the coffee and rubber estates. There are as many different sects as there are on mainland of India and Sri Lanka. Each continue to cook their own regional, traditional dishes, nut greatest Indian influent is that of the Tamils from the south of India.

Rice in Malaysia, plays a very important part in the customs and religious traditions; our custom of throwing rice over the bride and groom to signify fertility is most probably borrowed from them. In Sarawak, they are drink 'arrak' (rice brandy) and its made by rice also.

The food of Malaysia bears a close affinity to its neighbor Indonesia - the same cooking equipment and methods are used, as well as basic spices, coconut milk and oil, and fish, but having said that, the Chinese and Indian influence is very strong too, making it one of the most fascinating countries to visit. In Malacca, and later in Penang where the Chinese took Malay wives, another style of cooking known as Straits Chinese or Nyonya developed. These recipes are include in the Singapore chapter, where the Nyonya style of cooking is so popular.

Nyoya Kuih

Eating out is an accepted way of life. It can be impromtu and is always informal. In the morning most business people will only have a cup of tea at home, then at 10.30am or earlier, off they go to the coffee shops or street stalls for dim sum(chinese food also known as steamed buns), Nasi lemak (coconut rice) or others. The evening meal is usually eaten early 5.30 - 8.00pm, although there is always somewhere to eat at any hour of the day. Eating is very important; Malaysians never seem to stop yet they retain their trim and figures - men and women alike. The other appealing aspect in any of the cities and towns (or villages for that matter). Each stallholder pushes his stall (gerais) into either Formica-topped or covered with plastic cloths. In no time the benches are full of eager patrons, indulging in a vast variety of 
foods cooked by Chinese, Malay or Indians. In the larger cities, areas will be knows for their SATAY, KWAY TEOW, LAKSA, MURTABAK.

Kway Teow

Asam Laksa

Souce: http://www.malaysianfood.net/index.html
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