vee Malaysian Cuisine + Malaysian cuisine seflects the sulticultural aspects Various ettmic groups in Malaysia have their own dishes, bat many dishes ia Malaysia are dersved f:om smullple etinic inluencee, + Due fo it location on tie cea soutes between India ‘China and Thasiand Malaysia has been snhienced by seschante and invasers from far and wide. ‘Food peepasation ditters trom place to place. although ‘many of the foods used are alike. Malaysians have lover the years adapted each others dishes to suit the taste bude of their own culture, wee Quick Facts + Capital: Kuala Lumpur -“City ofthe Maddy River ‘Population: 30.5 Million SCE capes aaa atny Malaysia ie ude up of two noncontiguous regions: West Malaysia on the Malay Peninsula, ‘which consist of 11 states, and East Malaysia, on the sland of Borneo, shich consist of iro states Tho name Malaysia may derive fom the ‘word Melayu, ot Malay, tha could come from the Sugai Melayu (Melayu. Rive) in Sumatra, The river's namo is derived from the Dravidian (Tamil) ‘werd mao “ll” Topography + Malaysia consists of tro separate pats + The Maleysan Peninaula tothe west, bordered by Thasand fo the north wth the sland of Singapore tothe south. + The Stales of Salih and Sarnrak onthe ‘sland of Barco tothe east separated by the South Chinn Sen hes lene borders with Erunes and the rest of Bomeo (indonesia) + Malaysia consists of large areas of heavy fosest, plus lowland plaine and hill, The climate ie hot and ‘amt seal forthe exowing of topical frst ‘vegetables and rice, although a cooler climate is to be found in the mountainous regione, + Bordering Thailand to the north, the states of Peds and Kedah ate known as. the region's rice bowl producing over half the domestic sice supply. + Further down the west coast, in the states of Pesak and ‘Selangor and in the capital, Kuala Lumpur, the food is. nich more varied, snlkeencedt tn succession by Taian tradess. Chinese merchants, European colonizers, smunigrant workers ant 208 century mdustrializabon. oln Pecak’s highlands, the area's fertile plateau attracted tea planters, vegetable farmers and wealthy ‘colonialist retreating from the heat of the lowlands. This i the domain of the indigenous Orang. Ast. ‘whose staple foods are tapioca ice and fishSco Malaysian Meals +» Malaysian meal often consist of breakfast Inch and liner with snacks in between. ‘9 These iso standard sarapan ox breakfast meas due to Malaysia's multi-ethnic cocal fabric as well a the Advent of modern silences. Common breakfast axe + Nast lemak or a: + For Chinese-style congee dim sum and noodle soups: + Indian-facnced faresuch ae xl cana, dh, haan, and wpm + Imthe stato of Kelantan, th form as le lauk rofors toa eet er cere eet ‘complementary dishes or out veer Staples - Seasonings & Flavorings Ce pips a iiopereate one bot ret et eens Sonny uaeeeneal fea eee greed tare of Malaysian cui. "Gated sont may be sguserd for te tuk (arm), or tested url dark teeta eecalieeelge Cone eae a Mtl Cio eater fs popu cooler ix elie alee EY eee sae! 2 1 Gulaicla eid pan pe peeled Me ly or 2% sovonat flower. Its the most tnditional sweetener in Malaysian cooking 1 Malaysian Cuisine + Malay cuisine beats many simlasties to Indonesian ceaisine, in particular some of the segional taditions ‘rom Sumatra ‘Spices, aromatic herbs and soots are all used in. ‘Malaysian cuisine. + Many Malay dishes sevolve around a rempat, which. fs a spice paste or mix similar to an Indian masala Rempals are made by grinding up fresh and/or slried apices and herbs to create a spice paste which is then tuowned and caramelized (Malay: tumis) to ‘mellow the savy flavors and produce a harmonized finish. me Malaysian Meals For lunch and dinner food is not customarily served fn cousses Dut sather concurvently ‘Traditionally. an everyday meal consist of rice, a meat of seafood and vegetable dich with many. complementary dishes shared by all. All the dishes are served af the same time with up t 6 dishes being. placed on the table ‘en Malay-run warmg (a small family-owned casual eatery of café) or restaurants (Kedai maken), tis style ff dining is known ae msi campur which meane “mined nce", A similar concept exist at Malaysian Chinese eatery knoten as erovomy rice 10 see ‘Staples - Seasonings & Flavorings 1 Soy sauce of different varieties is anotter important ingredient + Light soy sauce consiaes ite plonsaniy salty aver to a ‘asiety of stifses, masnades and Steamed dishes, and yee + Dark soy ste & ellen waed when a heater flavor decised. particuady with mash herp (a style of bring swith blend of sey sauce varieties) dishes, and alo f tlasken the coloe of «dish. reece Oeste ry ee aera ea swith star anise or gai, x leo a popular seasoning 4 Tota products are widely used ae cooking ingredients and as side accompaniments, Wile fred tof ean be bland strmain contabution « tetce 2weer Staples - Seasonings & Flavorings | + Common hers include serain demongrass) a type ot grass swith a lemony aroma and favor, The pandan (Gevetpine) leaf is used for cooking curries, ste and. SSeecete, of used t wrap items, Kunyit (turmeric) ic popular for st flavor as well as coloring properties (ther essential spices in Malaysian cookane snclude: galangal, ginger, garlic, shallots, kaifir limes, lime: Ieaves, cosiander, cumin, fenageeck, eadamom, clove, dnmamion and car anieed. + Other essential seasoning and gamshes mehde asom jatoa (tamarind) which contributes a tart aver. Bualt eras (candlenuts), simular im appearance to acidaatia, are normally ground to thicken sauces, er * Staples - Starches + Rice oF nasi was and stills the most important staple food in Malaysia. ‘Noodles are another popular staple, pasticularly in Malaysian Chinese cuisine. Common nandles ase «alte sald wheat weenie, Sa Sp «Tango Dongen cellophane noodles + Lao shu fen aver needle needles += Bilan = rice vermicelli + Kuny teow oxo faa at sce moods + Mie or ce yelow noodles 5 avant Staples - Starches B « contac Motoysian Rice Dishes ee con Tiny otras Lee eee eset te ppet atom + Nasi Kern Nn lan, Int the ae ted bight ae ron pate pe tie + Nati Lanak- Arie dh seamed eee penta Se ae ee ees soa we Staples ~ Seasonings & Flavorings | + Diied seafood products contribute a Jaen Se eee Be ‘Samll died anchovies, known. as than Dis, re very poplar + Belaca «type of ahrinp paste which pressed into. block and our-dried. 5 Alo essential. samba belacas. + Lap cheong, a type of died Chinese fssuesge made from pork seat and spices, are mainly ued bythe Malaysian Chinese community. These ‘sweet sausages are usually sliced very thinly and added for addtional Navor and fetuse 4 ve oem Staples - Starches ‘© Common Malaysian Rice Dishes + Nasi Kosong - plain sce aes ae 2a oe Se See I Served with ais gut (ually ta), red shaved econ hard bole ogg> eat Staples - Starches 4+ Malaysia dees not produce wheat, and ell supplies are Imported from sshest producing countries, Nevertheless, Toast or roi Bakr ic tacted broad i spread with kaya, = “woot rprond made from coconut milk opge and ugar + Roti Kahin is a variation where butter is sandwiched along wath a layer of kaya between slices of untonsted race + Traditonal wheat based pleated steamed bao or pao isa Chinese staple which has become tightly woven into ‘Malaysa'sgusteonemac fabs Tada she ead such as: cama, dhosi and pst ae commonly exten fr brake,were Staples - Fish and Seafood ‘Fish features inthe Malaysian diet and moet local fish © Dorchased the day afer is caught ‘> Many types of seafood ae caused in Malaysia, including shrimp or prawa, crab, squid, cutis, clams, cockles, sails, sea eveumber end octopus. ‘+m general, members of ll ethne communities enjoy. seafood, which is considered halal by Malaysian Muslin, ‘hough some species of crabs are aot considered Halal ag ‘they can live oa both land and sea. Sea cucumbers are ‘considered halal oeree. eter Staples - Vegetables Staples - Fruits 1 A wide range of vegetables used in Malaysia: + A.wlderange of vegeables used in Malaysia: amaranth iyo) + Ieice > Ranma peng) * Mangosteen (nani) the = epee nge)_ ats vot 2 fakamaie Gimarastr) "Que ofthe Pre Bier gourd Gers) + az Geer) ‘empedak pineapple or nous ‘keke or) ‘apa calbge Gis im) 1 fir known asthe “King * Seng it is) = cabnge ote) beat potatoes (uh ee) othe Bat 1 poe Gina bl Sor (ay) Fig ce (a beg) va Jono jth as ean, Hanes celery an sep) * pumpin (it) Toney emit as) som pote Git coviander (it hetanta) + sabe mstroom (cote) ‘roe mera) stink bean 72) + Sepodila (ik cia) tapioca ub fay) + soursop trie bland) ‘MomnnggloryKanging) + tzo oe yam (it Kelad) sachin, + saeat int) toanatoee trap (ren) 1 jong bane (Lacan pening | 1 watermelon (tn) 2 22 aT waren Regional Cuisine Regional Cuisine East Mataysia + Acro tho aoa from Penineular Malaysia on Borneo ‘sland ie the states of Sah and Sara + Because mmc ofthe xegion was once under the Bnei Sabuhan Food + The food of Sabu selects the ethnic diversity of rete eel er tees Tent ee Re feces eae and employs ite wse of. + Sabah notable frie excellent zofood, temperate produce a en (Sth Pe has G stats) grows in the Ighlands of Mt. Kimball a soll cotie plantation instr with Teno coffee consilered th bes proce ‘athe region Local ingredients lke eckwater fol eid boar (fsa nates dines), bamboo choot, wild ferns, and varios jangle produce sll igure prominently in the dey dist ofthe Local population.+ Srawakian Food + Susawakian is quite distinct fom the egional eisines of ‘he Penineulas, tis comsidened less py, lihly ee ra ire eerie ae! +The mest smpostant spice Surawalian cue: Poe are ieee {ncustal selec acach crop, and the preferred choice ‘by local coaks when heat is wanfed sna dish. Granted GI sey Beppe err ety, See eed ages eee ae Ducasse, | + Keatas Cooking | Kadabcussine spleler dt the intvence of ndlans who amive hee centuries ago daring the spe tale + Bocauc of his, they cmetimes fellow strict dictary Laver of vias Tee at Bag ah mee ri Bs ubiquitous use of cumies, spices and alot of coconut milk Sel segnte, swells hr onal est Soepalen «Mt nie ong wd employ $e con pando ee «Hong tough 82 Maghates [ee tices ty of who re etd ‘ower deine Malan och 29 1 Kelantanese Cooking + Kelantan cuisine i influenced quite tity the eine of Thaand + One ofthe dhngs wich ther kitchen sbaced ons sar ‘od the svt at ost shes oa the area ace see. + Another thing about itis the fact that t ses at of coconut atl more than aay other cuisine foun Malays a eee, eee, tee ee cnthe Th sine + They ave also non for eof any ste avo Wai chaste tonsa iad tore 26 Setsorang por cook, oipeeneat ar i eet, Sener Dp ‘own aon ety tnd apy ume Dest aresmenas sues he ah ant [Prather el hati ine ers oF ‘cane sen ped wh ne tom. piers {ie Sum pec gacé ned cen Sask Sot aspeed senate 28«+ Motaysion Chinese Influence + Malayssan Chinese food i deed from mussland Southem Chinese smiarants and thes cusses ouch as (Cantonese; Fujian, Hakka and Teochow cuisine, and ae teen infused sith Toca ingredients and diss whale emasing distinctively Chinese. + Most Chinese meals have pork as ther sub-ngredient ‘bat due to the popaliaty and saugue taste of the actal i a ere Bee teen ecco sestaasants nowadays canbe fowl serving halal food. waren. Malay-Chinese Influenced Dishes += ©-Chian or Ork Liner Oyster Onettte (Gliese spec oe our and og ouned eo fcur wai msieeiead sve don then sted a pg proered ch nd other sacone. + Bakteoe-ktoraly "ed ment ti Barbecued fim pte mod pork and chopped wale chesnits rolled up in soya bean cur sheets, fad deep el Ite asally served ith sul ow] of Lor tk ret hckaned vith oem sauce ih ofa + Chav Tex Kony oF Canot Cake (eoshew) a ‘Spo Man for bak fed seat sot made ac and ston ge) ne hl san, worn Malay-Chinese Influenced Dishes | Mle Mee acu ha ova wth ec fag uagline ttpetccs ea "nang Hato ace ee 8 ‘ee ain ao oe Jaen ‘somes dem pe (hen fru vraon} an guia ot 8 niet eg pone pes pest Rogie ae Eto ett = Hetero of yee nonce aed ed wi ME Mc eyo ‘Stitt exp enone ooenent Sereda eins Yauer rs sagt ‘veloped Kea amp, Ths tn | eal gin of Pens Magan fe in ree tr prt vers 35 Malay-Chinese Influenced Dishes + Nv dng i, ee when TS7 + Botcng (oon) - snore dupa, sy. Pk (oiled slogpde makers and =e ‘jpyou semed ban ene sant peated et eaten cn {moe ac once and cap man ack Rice (Teochew trond ack wet enon oats anata ree ge SS 32 aOR | Malay-Chinese Influenced Dishes + Mee Pok-anoodle dish wrvally dry oe vith eae el eer aaa ee eee eet Fehlale uo. Bak Chor Mee ame pok vasation served swthmunced meat pod aices led [iver muslzoom stat bale ad fied Jad ‘Won Mee (olden) ~ asco dsh scnally served dey orin a ht broth. gaeiched ‘waealy vegetables ast andenon stumping. + Lorinee- Atowlof thick yellow noodles sere eee a Stash aud pork stock, verers Malay-Chinese Influenced Foods + Char Kcony Too (Teochew) ~ ied tisk, {iste leary roe) noodle ih bean pts coc, leon, paws cg, de th hn slices of preserve Chase susp, + Ban tt alia) hand aac ess ‘codes eve nan hanced sp ‘fen wih ome fype of meter ich, RS ton ett lepat hik * Bp “Rescind ey se ca en pt edict sewage + eee ee cet ore Schaef various Vogels and prota a Tadd tested 36a Malay-Chinese Influenced Dishes FegTint-aCaniwee pty ofyelow gs + Yong To Fas (Haba) ha conta ath cern cl food en coding od (Gaps an scormeofvegeae snes Shatter Poy -Bonn/ Teochew rep aed Een up wth ooh eset laa ‘Sepeatin “Th Perna een conan jabs nau ps) anata not, Ti fag sesned na uc etd Spee ie gee ae boca epics Sepa a Se ~ & 37 een Nyonya Influenced Dishes ees a7 48era Desserts and Beverages ace ieee pe Seo ee ee : ‘Suny to ua sere coneneon ‘Sth fey of ob apt (eeABC inSain, mashed danas pope ‘opr ocd