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The Cuisine of Malaysia
 

Pictured above; A Malaysian Beach

 
 
 
 

Malaysia is a land of many flavors, spices, and tastes it cuisine comprises of three main groups namely Malay, Chinese and Indian. Malay cuisine is mainly rich and spicy arising from a great use of spices.

As with most Asian countries rice is popular and is often mixed with spices and meats to create a whole meal, meats are more common in Malaysia than with some other Asian countries. Satay is a dish popular throughout Malaysia, small pieces of meat are often mixed with a spicy peanut source to create a fantastic bbq dish.

Common ingredients that can be found in Malaysian cuisine include coconut milk, chillies, onions, cucumber and spices such as cinnamon, cloves, nutmeg, garlic and coriander.

Malaysian cuisine has spawned many individual cuisines mainly Kelantanese, Kedah and Nyonya. Kelantanese cuisine, is similar to Thai cuisine for example, it has a sweet taste due to liberal use of coconut milk and sugar. While Kedah cuisine is spicier due to the influence of Indians who arrived here centuries ago during the spice trade. 

Nyonya cuisine evolved out of a unique blend of Malay and Chinese cooking styles. It is characterized by sweet, sour, spicy and pungent flavors. It originated from the Straits of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. 

Nyonya cooking blends spices like galangal, turmeric and ginger with aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf, together with other ingredients like candlenuts, shallots, shrimp paste and chilies. Lemon and tamarind add a tangy taste to many dishes.

 
Feature Ingredients
Cinnamon
Clove
Coconut Milk
Coriander
Galangal
Garlic
Ginger
Lemon
Nutmeg
Onion
Palm Sugar
Shallot
Tamarind
Turmeric
More
Feature Recipes
Ayam Masak Kicap
Laska Fish Soup
Malay Spicy Chicken
Stir fry Cabbage
Ambyachi Kadi
Oatmeal, banana & cherry delight 
Quick Facts
Coconut
The white meaty flesh of the coconut is used to produce coconut milk, not the liquid inside the nut.
The Indonesians claim that coconuts have as many uses as there are days in a year.
The refreshing liquid inside the coconut is used to make the gelatinous dessert Nata de Coco.
 
 
 
 
 

 

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