Malaysia, a country located in Southeast Asia, is surrounded by the South China Sea in the east and of two parts, East Malaysia and West Malaysia. East Malaysia is made up of two states called Sabah and Sarawak, which are located on the island of Borneo. It faces the South China Sea and is bordered by the Philippine archipelago in the north. The more populated and more advanced part is West Malaysia, where the capital city, Kuala Lumpur, is located. West Malaysia, or Peninsular Malaysia, also shares a border with Thailand in the north and Singapore in the south.
The country gained its independence from the British in 1957. Before that Malaysia was colonized by several world powers for many decades, namely, the Portuguese, the Dutch, the English, and the Japanese. However, after World War II, the colonizers relinquished their power to the local people. Now, after 52 years of independence, Malaysia has developed from a commodity-based economy to an industrial one and is slowly progressing toward a service economy. By 2020, Malaysia is expected to reach the status of a fully developed country.
Much of Malaysia’s current economic and political system was influenced by the British. For example, Malaysia’s parliament was adopted from the English parliamentary system. Additionally, the education system, from primary school to higher levels, also was typically based on the British educational system.
The country’s population is reaching 30 million people. It includes Malay as the majority of the population, followed by Chinese and Indians. Malaysia also has many indigenous tribes in Peninsular and East Malaysia, mainly found in rural and rain forest parts of the country. Today, these people still practice their traditional lifestyles; however, they have begun to adopt modern lifestyles while still maintaining their roots. The government is striving to provide better housing, medical care, and education for these groups. These days most of them have basic access to education and lifestyles that will reduce their dependence on local resources.
Food Culture Snapshot
In the rural village of Mersing, Johor, a married couple named Mustapha Omar and Fatimah Ramli own several acres of paddy fields and live next to one. Mustapha works as a farmer, growing paddy and some vegetables for personal consumption. His wife is a fulltime housekeeper. She usually performs household chores and sometimes helps Mustapha during the harvesting season. They have five children, who live in different cities in Malaysia. Normally, Mustapha wakes up very early in the morning to pray and then prepares himself for the paddy fields. His wife also wakes up as early as 5:30 A.M. to prepare breakfast for her husband. It will be a heavy breakfast to make sure that her husband will have enough energy to perform his work. Sometimes she will cook nasi lemak (coconut steamed rice) served with fried or hard-boiled eggs, sambal ikan bilis (a hot and spicy sauce made from chilies cooked with anchovies), nuts, cucumbers, and sometimes fried chicken or fish as accompaniments. Besides nasi lemak, other breakfast items in her repertoire are nasi goreng (fried rice), mee goreng (fried noodles),lontong (compressed rice cakes in a stew of coconut and vegetables), roti jala (a lacy pancake, served with chicken curry), roti canai (a flaky thin bread), and some kueh-mueh (traditional cakes) like popia (spring rolls) and doughnuts. Hot coffee or hot tea is served during breakfast.
Mustapha eats breakfast at 6:30 so he can be at the paddy field by 7 A.M. He will return home at 12:30 P.M. for lunch. His wife will prepare a simple lunch for him that she cooks by herself. She will pick some vegetables such as bird’s-eye chili, eggplant, and okra from her backyard and use them in her daily cooking. She and her husband plant herbs and vegetables in the garden. She usually cooks plain white rice with several dishes. The structure of the lunch includes steamed white rice with fish, chicken, or meat stew; stir-fried vegetables; sambal belachan (chili pounded with shrimp paste); and fried salted fish. She buys fresh produce and other ingredients from a nearby wet market. Some of the dishes that she normally prepares are ikan masak asam pedas (fish cooked with tamarind) and sambal or hot chili paste cooked with lots of onion and seafood or chicken. Besides that, she prepares nangka masak lemak (young jackfruit cooked in coconut milk and turmeric), daging masak kicap (beef cooked in soy sauce), and kangkung masak belachan (stir-fried water convolvulus — a kind of bindweed vine). Coconut milk is added to many dishes, especially in preparing stews and desserts. All of the dishes are usually consumed with ulam (local culinary herbs that are eaten fresh) and sambal belachan. At lunch, they normally drink plain water or homemade pandanus syrup (pandanus is a screw pine, also called kewra). In the afternoon, she will prepare cucur (onion fritters), pengat pisang (sweet banana porridge dessert), or bubur pulut hitam (black glutinous rice porridge), which are accompanied by hot tea or coffee during teatime. Sometimes, she will get some fried bananas from the stall nearby. Both of them will have their dinner at 8 P.M. Usually, she will reheat the leftovers from lunch and sometimes will cook a vegetable dish. By 10 P.M. both of them are already in bed.
Major Foodstuffs
Rice is the staple diet in this country for all peoples, of Malay, Chinese, or Indian origin. Rice is typically served at breakfast, lunch, and dinner. Besides rice, noodles also are very important in the Malaysian diet. Normally, Malaysians will have three meals a day. Noodles are prepared in various methods such as noodle soup or curry noodles, which are stir-fried according to Malay, Chinese, or Indian styles. It is very unique in Malaysia that foods such as nasi lemak (steamed coconut rice) are served throughout the day, from breakfast to supper, and are savored by Malaysians from different races. Similarly, different types of noodles also can be served throughout the whole day. Noodles are flavored with different ingredients such as chicken, curry, seafood, and vegetables.
Malaysia is also home to many different species of bananas, not surprisingly banana fritters are sold at stalls by the roadside or at some restaurants. Banana fritters are also another favorite, served during the day, especially at breakfast and teatime. Other types of fritters such as sweet potato and yam are also well known. Cha kueh (Chinese deep-fried bread) is popular among Malaysians.
Typical Malaysian cakes include savories and sweets. Examples of savories are curry puffs (a savory pastry filled with curried potatoes and chicken), pulut panggang (glutinous rice wrapped in banana leaves and stuffed with spicy coconut and dried shrimp), fried spring rolls, a lacy pancake served with chicken curry, kueh badak (sweet potatoes filled with a spicy coconut filling), and murtabak (chicken or meat-filled layered bread). Sweet cakes are made from rice flour, glutinous rice flour, or whole glutinous rice. Examples are seri muka (glutinous rice topped with pandanus custards), kosui (a brown sugar custard served with freshly grated coconut), kueh lapis (steamed layered red and white cake made from glutinous rice flour and coconut milk flavored with rose syrup), and kueh koci (glutinous rice stuffed with sweet coconut and wrapped in banana leaf). All these local cakes have been adopted by other races in the country; the method of making them remains the same, but the color and presentation of the cake could be based on individual style.
Cooking
Typical Malaysian cooking styles are divided into three major ethnicities: Malay, Chinese, and Indian. Malay cooking styles are typically influenced by the neighboring countries; for example, the northern states are mainly influenced by Thai cuisines. The cooking styles there resemble foods from the southern part of Thailand. The flavor of the food is dominated by sweet, sour, and salty flavors, which are the major flavors in Thai food.
In Penang, the food reflects a combination of Malay and Indian influences. A lot of curries and Indian cooking originated from the southern part of India. Indian traders who came to Malaysia brought their food culture. Marriages between Indians and local women also contributed to enriching the flavor and style of the local food. Penang is well known for its hawker (street) foods ranging from simple appetizers, snacks, and main dishes to succulent desserts. Popular food items include nasi kandar (rice served with various curry dishes), mee goreng mamak (fried noodles Indian style), and cendol (pandanus dessert with coconut milk). When eating nasi kandar, one picks dishes from a wide selection of items. The price of the food depends on what you pick at the food counter.
The Chinese settlers have also greatly influenced the cuisine. Various Chinese dishes such as char kuay teow (stir-fried flat noodles) and lee chee kang (sweet soup served with dried fruits and black fungus) have become national favorites among all Malaysians. Nyonya food was derived from the marriage of Chinese dishes and local dishes. The food is mostly enriched with coconut milk, local spices, and Chinese ingredients. Cooking methods for Nyonya dishes vary from stir-frying to stewing to steaming. Kari kapitan (chicken curry), terong belachan (stir fried eggplant and shrimp paste), and itik tim (duck soup) are some of the dishes that can be found in Nyonya restaurants.
States in the middle region such as Perak and Pahang are mostly influenced by Chinese traders. The Chinese foods from these states are known to be the best because they are heavily populated by Chinese. This provides a wide range of Chinese cuisines since there are more Chinese settlements here. Perak offers some of the greatest pan mee (hand-kneaded noodles, cooked and served to the customer in a hot frying pan), while Pahang offers many varieties of noodles such as wan tan mee (noodles served in soup with prawn dumplings) and loh mee (fresh thick yellow noodles cooked with thick soy sauce, egg, prawns, and chicken).
For those states in the southern part, the Malay cooking is influenced by the various Indonesian ethnicities, for example, Minangkabau, Bugis, and Javanese. All these people were traders, and they traveled to Malaysia and finally settled there. They brought with them their cultures and lifestyles, which determine the daily food culture. Basically, Minangkabau food is popular in Negeri Sembilan. Coconut is used in most of the main dishes. For example, beef or chicken rendang (spicy beef or chicken simmered in coconut milk) is the most popular food during major celebrations. The meat is cooked with coconut milk, spices, and other fresh ingredients and stewed for several hours. A delicate and full-flavored dish is produced, and this is eaten with steamed white rice or rice pilaf, accompanied by other dishes.
Food influenced by the Bugis can be found in the state of Johor, which is located at the southern tip of Malaysia. The food in Johor is a blend of Middle Eastern, Indonesian, and traditional Malay food. The ancestors of the people here originated from the Arab countries and several parts of Indonesia. The food as such is flavored by various spices and ingredients that produce a unique flavor. For example, the famous biryani rice (mixed with meats and vegetables) is an influence of Arabs and Indian settlers. Several dishes brought by the Indonesians in the past have become local traditional dishes, such as lontong. Although these dishes have been influenced by other cultures, the flavor of these foods is unique and authentically represents the cuisine of Malaysia. The taste of these foods in Indonesia or India is totally different, and they have become truly Malaysian dishes.
In East Malaysia, cooking is made up of indigenous dishes that vary according to ethnic group. These states are heavily populated by indigenous peoples such as the Dayak, Tekun, Iban, Temiang, and Umai, who reside in many interior parts of Sarawak. Some of the local dishes that are well known in Sarawak are midin, nasi aruk, linut, and bubur pedas. Midin is a kind of fern that is typically stir-fried with plenty of garlic. It is usually served with white rice along with other dishes. Nasi aruk is Sarawakian fried rice, which is similar to the fried rice found on the peninsula. The ingredients are anchovies, garlic, onion, and egg. Linut is a finger food made of sago flour that is fried in deep oil and dipped into chili sauce. It is usually served with tea or coffee. Finally, bubur pedas is the Sarawak version of savory porridge, which is usually cooked in the fasting month of Ramadan. Its main ingredients are turmeric, lemongrass, galangal, chili, ginger, coconut, and shallots, which are boiled with the rice.
As for Sabah, which has an equally large number of ethnic groups that settled in the interior of the state, the largest known groups are the Murut and the Dusun. Their cuisine predominates compared to the lesser-known groups. Among the frequently served dishes are jaruk, hinava tongii, and bambangan. Jaruk is a dish made by packing chunks of uncooked wild boar or river fish into a wide bamboo tube together with salt and cooked rice. The bamboo tube is filled with leaves, and the contents are fermented for months and are normally served in small portions with rice or tapioca starch. Hinava tongii is a type of pickled Spanish mackerel (ikan tenggiri). It is a delicious combination of fresh fish, red chilies, shredded ginger, and sliced shallots, drenched in a lot of lime juice, which “cooks” the fish. Also incorporated into the dish is the grated seed of several mangoes found in Sabah, called the bambangan. It is a perfect complement for white rice. Bambangan is a variety of mango that is not eaten as fruit but rather as a pickle or cooked with fish to provide a distinctive flavor.
Dishes from both Sabah and Sarawak are commonly found in homes and during festivals nowadays. Many restaurants are serving fewer ethnic foods and opting for more popular dishes that have already been mentioned (Chinese, Malay, and Indian cuisines) and Western foods.
Malay cooking methods comprise frying, sautéing, steaming, stewing, and boiling. Frying usually is used to cook fish, chicken, and snacks such as keropok lekor (fish crackers). Sautéing is used to cook vegetable dishes. Most of the time herbs and spices are sautéed until aromatic to produce well flavored dishes. Steaming is used to prepare traditional steamed cakes and desserts such as kueh koci (glutinous rice with coconut wrapped in banana leaf), kueh talam beras (steamed rice cake), kueh lapis (layered steamed cake), and seri muka (steamed glutinous rice topped with egg custard). Stewing is mainly used to prepare soups and rendang, an authentic hot and spicy dish that can be made from various types of meats such as chicken, beef, mutton, and seafood. It can also be made from certain types of vegetables. The most popular rendang is made from beef, cooked with fresh and dried spices, coconut milk, and chili and stewed for four to five hours. It is served with white rice or compressed rice during major celebrations. There are many varieties of rendang originating from different areas in Malaysia. The color of the dish also varies from dark brown and dark green to red, depending on the types of ingredients being used.
Malay cooking does not really require an extensive array of cooking utensils. The traditional utensils are the mortar and pestle, kuali (wok), pot, steamer, and coconut grater. In certain celebrations such as at wedding ceremonies, meals are prepared in a big wok known as a kawah and large pots that can fit the meat from a whole cow. Additionally, other utensils used together with the kawah are long wooden spatulas or stainless steel ladles. In the past, most ingredients were pounded manually; however, today, machines are used to grind the ingredients for everyday cooking. However, some families are still using the traditional methods because they give a better flavor to the food.
Typical Meals
Malaysian cuisine is known for its unique range of flavors and culinary styles that provide an endless gastronomic adventure. Malay food is known for being hot and spicy. It contains rich flavors from many herbs and spices like galangal (lengkuas), turmeric (kunyit), kaffir lime leaves, torch ginger (bunga kantan), and screw-pine leaves (pandanus leaves). Typical food items for Malay cuisine are nasi lemak, satay (skewered strips of meat), beef rendang, mutton soup, karipap (a small flaky pie of curried chicken), roti canai, teh tarik (“pulled” tea with condensed milk; i.e., it is poured back and forth between two glasses), and air bandung (rose-flavored milk). There is no distinct difference between the eating cultures of rural and urban Malays. The only difference is in the eating style because some Malays eat with their hands and some eat with a fork and spoon. The former mix the rice with curry, meats, or vegetables with their fingers and scoop the food into their mouths. Most Malays in the cities eat with forks and spoons as this is more convenient because they do not have to wash their hands before and after eating.
Recipe of Beef Rendang
This is one of the most popular dishes in Malaysia. It can be made from other meats such as chicken and mutton. However, the most popular are beef and chicken rendang. It has to be simmered for several hours until it becomes thick and well flavored.
Ingredients
2.2 lb beef, preferably top side—stew meat or round, cubed
15 shallots, ground
5 garlic cloves, ground
1 in. fresh ginger, ground
½ in. fresh turmeric root, ground
3 tbsp ground dried chili
3 stalks lemongrass, thinly sliced
A handful of kaffir lime leaves
2 tbsp ground coriander
½ tbsp ground black pepper
4 c coconut milk
Salt to taste
Mix all ingredients except the coconut milk with the meat, and place the mixture in a saucepan. Bring to a boil, and simmer for 30 to 45 minutes. Stir occasionally until the meat and the other ingredients are thoroughly cooked. Add the coconut milk, and stir for another 15 to 20 minutes. Lower the heat and stir continuously to prevent from sticking. Season with salt. Remove from the heat, and serve with steamed white rice.
Chinese cuisines consist of a variety of cooking styles like Cantonese, Hokkien, Hakka, and Szechuan. Normally, Chinese cuisines are mild in flavor, but Chinese dishes in Malaysia are slightly spicier due to the influences of Malay and Indian food cultures. Chinese cuisines often use garlic and ginger to enhance the flavor of dishes. Typical meals for Chinese cuisines are dim sum, bak kut teh (meat bone tea), char kuay teow, Hainanese chicken rice, chili crab, wan tan mee (noodles and pork), and fried mee hoon (fried rice noodles). Usually Chinese in rural places have their meals at stalls or hawkers, while Chinese in the city have their meals at restaurants.
Indian cuisines can be divided into two types: northern and southern cuisines. Bread is always the main item for both North and South Indian cuisines. Typical dishes for Indians in Malaysia are nan (leavened bread with poppy seeds), paratha (flaky bread flavored with ghee), chapati (wheat-flour pancakes), putu mayam (Indian steamed noodles, normally as a snack or for breakfast), mutton curry, thosai (sourdough flatbread), rasam (Indian soup, prepared with tamarind juice, pepper, and other spices), and raita (Indian yogurt containing spices like curry leaves, onion, and dry chilies). Spices are the heart and soul of Indian cooking. They use spices in their food and rice and even in drinks. There is not much difference in food culture between rural and city areas. Many Indian restaurants or Mamak stalls (Mamak refers to Tamil Muslims from India) stalls can be found everywhere.
Nowadays, Malaysians’ eating habits in cities have been influenced by Western food habits. People living in big cities are always in a hurry compared to people living in the rural areas. There is one common phenomenon among the Malay, Chinese, and Indian food cultures in the cities. They spend more on eating out compared to rural citizens because urban life is more hectic and challenging than rural life. Therefore, they try to save time by having meals outside the home. In contrast, rural life is more peaceful and less hectic, and this allows rural people to prepare home-cooked meals.
Eating Out
In Malaysia, eating out is becoming more popular. This is due to smaller family sizes, so that parents feel that it is not worth it to cook. Most Chinese families choose Chinese restaurants to dine in. Sometimes, Chinese families will eat out when there is a special occasion such as family member’s birthday or anniversary. During this time, they will probably choose Western restaurants because the ambiance is better than in Chinese restaurants, which are always very noisy. Another place for Malaysians to eat out is the pasar malam (night market), pasar tani (farmers’ market), and outdoor stalls.
Malays tend to eat at home more or to love home-cooked food, but sometimes for special occasions or ceremonies, Malays prefer dining at restaurants, hotels, fast-food restaurants, coffee-concept restaurants, food stalls, and Mamak restaurants serving Indian food and local delicacies. This habit actually varies according to the age range. For example, teenagers and students prefer to dine at fastfood and Mamak restaurants due to their financial constraints. During the month of fasting, Malays will go to the Ramadan bazaar to buy their food for breaking the fast. Chinese and Indians will also go to Ramadan bazaar to savor traditional Malay food. Nowadays, in a Malay family, working parents will just buy nasi campur (rice served with several dishes) at lunch for their children and will perhaps take their children to a local restaurant for dinner. Working people in Malaysia prefer having “economical” rice for lunch. This is a plate of rice served with a variety of vegetables and meats. The price is calculated according to the amount and the type of food chosen.
Special Occasions
Eid al-Fitr (Hari Raya Aidilfitri) is the biggest celebration in the country. Muslims from around the world celebrate this event. After successfully going through the fasting period in the month of Ramadan, Muslims feast. Normally, many types of authentic and traditional dishes will be prepared. Throughout the country, maintaining an open house is very popular during this time; people visit from house to house. Another important celebration observed by Muslims in Malaysia is Eid al-Adha (Hari Raya Aidil Adha, also known as Hari Raya Korban or Hari Raya Haji). Normally, it is celebrated two months after Eid al-Fitr, usually on the 10th day of Zulhijah, the 12th month of the Muslim calendar, which marks the end of the hajj pilgrimage period (about two weeks), and hence it is sometimes called Hari Raya Haji (festival of the pilgrimage). Eid al-Adha also commemorates the sacrifices made by the prophet Abraham (hence the word korban, which means sacrifice), who fully accepted the command from Allah to sacrifice his own son when Allah tested him. Eid al-Adha is celebrated among family members only, and it is mainly observed for just two to three days. Popular dishes during these two celebrations are rendang, curries, ketupat (rice wrapped in coconut leaves and boiled for several hours), lemang (glutinous rice cooked in bamboo), and other dishes. Some of these dishes are quite similar to those served during Eid al-Fitr, and different regions in Malaysia will prepare different types of food during the celebration.
The Chinese in Malaysia celebrate festivals that are similar to those in China. The festivals include Chinese New Year, Chap Go Meh (the last day of the Chinese New Year), the Moon Cake Festival, the Dumpling Festival, and also the Hungry Ghost Festival. The biggest celebration for Chinese is the Chinese New Year. Chinese New Year is the first day in the lunar calendar. On the Chinese New Year’s Eve, Chinese will have their reunion dinner whereby the whole family will have their meal together and all the foods prepared have their own meaning so that the family will have a good beginning for the next year. For example, the chicken must be presented with a head, tail, and feet to symbolize completeness so that the family members will do their jobs with a good beginning and perfect results; fish is served but should not be finished during the meal so that the family will always have some savings at the end of the year. During Chinese New Year, nian gao, a sweet steamed sticky rice pudding, is served, and it means wishes for the children to grow well. The fa gao cake is made from wheat flour and is a symbol of prosperity.
The Chinese Moon Cake Festival falls on the 15th day of the eighth month in the Chinese lunar calendar. It can be considered as a historical festival rather than a religious festival, since it marks the successful rebellion against the Mongol rulers during the 14th century in China. The Mongols had established the Yuan dynasty, which was very oppressive. During that time, the Mongols did not eat moon cakes, so they were used as a medium for the Ming revolutionaries to distribute letters secretly in the conspiracy to overthrow the Mongolian rulers. This idea was conceived by Zhu Yuan Zhang and his advisor Liu Bo Wen, who circulated a rumor that a fatal plague was spreading and the only way to prevent it was to eat moon cakes. Then, this prompted quick distribution of moon cakes with a hidden secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month. Besides hiding the message in the filling, the other method was printing the message on the surface of the moon cakes as a simple puzzle or mosaic. To read the encrypted message, each of the four moon cakes packed together had to be cut into four parts and the total 16 pieces of moon cake then had to be fixed together in such a pattern that the secret message could be read. The moon cakes were then eaten to destroy the message.
During this festival, foods that are often consumed are moon cakes, tea, and pamelo (or pomelo, a kind of citrus). Since moon cakes are considered a sweet dish, they are usually consumed with tea to revive the taste buds. Traditionally, the filling of the moon cakes includes lotus seed paste, sweet bean paste, jujube paste, taro paste, and five kernels from among the following: walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame, or almonds. Nowadays, there is more variety in the filling, such as cream cheese, ginseng, bird’s nests, chicken floss (shredded dried chicken), tiramisu, green tea, durian, chocolate, coffee, and others.
Malaysian Indians celebrate many occasions throughout the year. The three biggest festivals are Deepavali, Thaipusam, and Thaiponggol. During these festivals, a lot of different foodstuffs are served. Deepavali, or the Festival of Lights, is celebrated by Indians in Malaysia around late October and November. On the morning of Deepavali, Indians will light their homes with oil lamps. This custom is practiced to thank the gods for bringing happiness, health, and wealth into their life. Two to three weeks before the festivals, most Indians will be busy preparing for the big celebration. Indians clean their houses before the festival, and buying new clothes and accessories is necessary in their culture. During Deepavali, a variety of scrumptious food can be found in Indian homes. Popular sweets in Indian families are muruku (also called chakkali), halwa (made from flour, oil, and some nuts), burfi (made from condensed milk and sugar), athirasam (a sweet made by mixing flour, sugar, jaggery, and spices and then frying it before it is served), and laddu (made from flour and formed into a ball shape, also called nei urundai).
Hindus love eating spicy food and indulge in favorites like mutton curry, prawn sambal, and fish-head curry. During Deepavali, Indian homes normally serve sweet pongal (cooked rice mixed with cashew nuts and ghee) when praying. Sweet pongal symbolizes planting new crops and thanking the gods for all the prosperity in the previous year. A typical Deepavali spread includes Indian foods such as rice and curries for the main course; savory snacks such as muruku, made of rice flour; and sweet coconut candy. Gulab jamun is also one of the special foods served. It is made with milk, cream, and ghee and is then rolled into balls and fried.
During Thaipusam, buttermilk and free meals, or annathanam, are served to devotees who throng the temples. Only vegetarian food is served during this festival. Additionally, at the Thaiponggol celebration, freshly harvested rice is cooked in a new pot outside the home with milk and sugar at dawn. As the rice boils over, the members of the family often shout “pongalo pongal,” and then all family members have their vegetarian breakfast.
Besides the three major festivals, weddings are also a big celebration for Indians where a lot of foodstuffs are served to the guests. The types of food prepared are steamed white rice, biryani rice, tomato rice, sambal roasted chicken, lamb korma (stewed with yogurt), vegetable curry, cabbage pakora (deep fried cabbage with chickpea flour), mango pacheri (in sweet and sour sauce), and the like. Drinks such as mango lassi (a mango and yogurt drink) and syrup are also served. Vegetarian foods are also served at weddings.
Diet and Health
Malaysian cooking uses numerous local herbs and spices. These herbs have been used for generations, and they contribute to a healthier diet. For example, kaffir lime leaves provide a refreshing taste that is crucial in many local dishes such as soups, curries, and stews. This leaf can act as a digestive aid and cleanses the blood while helping to maintain healthy teeth and gums. Turmeric root is also another important ingredient in food preparation. It has been used for preparing special dishes such as rendang, gulai lemak (beef and coconut stew), and pais ikan (fish cooked in banana leaves) to provide an exotic taste to the food. Like the root, the leaf also has many health benefits like aiding digestion, fighting bacteria, and cleansing the system. Another important leaf in Malaysian cooking is daun kesum, used in making laksa (a noodle soup using fish as the base for the soup). At some places in Malaysia, daun kesum is referred to as daun laksa or laksa leaves. Daun kesum is a member of the mint family. And, finally, screw-pine leaves are long, narrow, dark green leaves from the screw pine, or pandanus tree. The leaves have a sweet perfume and flavor and are often used in Southeast Asian cooking to flavor rice, puddings, and other desserts. The green color from the leaves is extracted and used as a natural food coloring.
The Chinese in Malaysia use a lot of garlic in their cooking. It can be used to treat high cholesterol, parasites, respiratory problems, poor digestion, and low energy. Studies have found that eating garlic regularly helps lower blood pressure, controls blood sugar and blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, and colon cancer.
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| Bookcover first volume |
By M.Shahrim Al-Karim and Che Ann Abdul Ghani in "Food Cultures of the World Encyclopedia", Ken Albala editor, Greenwood, USA,2011, vol.3 Asia and Oceania, excerpts p.159-167. Typed, adapted and illustrated to be posted by Leopoldo Costa.
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