Malaysia Travel
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MALAYSIAN CUISINE
The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour. Varieties of rice such as basmati, Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.
Noodles are another popular food in Malaysia. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance only in the last generation or so.
Chicken is generally available from local farms and is a cheap source of meat. Farms used to be family affairs, with chickens slaughtered fresh on demand at the community wet market. Today, while wet markets still exist, most urban Malaysians purchase frozen poultry which are raised on huge farms run by corporations. Duck and goose also form part of the Malaysian diet.
Vegetables are usually available year round as Malaysia does not have four seasons. During the rainy season, sometimes vegetable yield decreases but does not stop altogether. Therefore, vegetables can be purchased year round but are slightly more expensive at certain times of the year.
Malaysia's climate allows for fruits to be grown all year round. Most tropical fruits are either grown in Malaysia or imported from neighbouring countries. The demand for fruits is generally quite high. The durian, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. The rambutan also has a distinctive appearance, being red or yellow in colour and having fleshy pliable spines or 'hairs' on its outer skin.
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