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 India, itself. Examples are like teh tarik (tea with
milk), murtabak and rojak (mixture of fruits with peanut sauce).

Chinese food, like Indian food, has been assimilated with local cuisines. In
China itself, Chinese are divided into so many provinces namely the
Cantonese, Hakka, Hokkien, Hainan, Teochew and so forth. In Malaysian,
Cantonese food makes the most presence with its stir fry and steaming
method. Chinese dishes such as dim sum, sweet and sour dishes, char siew
(sweet barbecued pork),bak kut teh (herbal soup) are a few popular dishes.
Steamboat or fondue is also widely available and can be a great experience. 

There is no denial, Malaysia is a food heaven. Restaurants open very early

through wee hours in the morning. There is food for every budget. Sometimes
a hearty meal come with a small price, yet does not compromised on
varieties. Head down to street stalls in Kuala Lumpur, the capital of the
country and you will know what I mean.