| Malaysia
is truly multi cuisine, due to the multi ethnic people
and their diverse food habits. But there are many dishes
in Malaysia which are derived from multiple ethnic influences.
Rice seems to be the staple food of Malaysia. Another
popular food is noodles. Chicken is generally available
from local farms and is a cheap source of meat. A special
type of chicken in Malaysian cooking is called the "kampung
chicken" (literally village chicken). These are
free-range chickens which are allowed to roam instead
of being caged. These chickens are generally considered
to have higher nutritional value. Cooking of kampung
chicken is usually by way of steaming or preparation
in a soup. Duck and goose are also important parts of
Malaysian diet. Beef is common in Malaysia although
people belonging to certain religious faith such as
Hinduism and Buddhism do not have beef. Pork is consumed
largely by the Chinese people in Malaysia. Mutton is
also available in Malaysian cuisine. Mostly sea fishes
are common here and seafood largely consists of shrimps,
prawns, crabs and snails. Large amounts of fruits and
vegetables are an important characteristic of Malaysian
cuisine.
There are certain famous Malaysian dishes. Satay
is grilled meat served with slightly spicy
peanut sauce; Nasi Lemak is unofficially
the national dish of Malaysia. Asam fish is
fish cooked in a sauce of tamarind. Keropok
Lekor is a savory cake made from a combination
of batter and shredded fish. Sliced and fried just before
serving, it is eaten with hot sauce. Nasi Goreng
Kampung is a type of fried rice, traditionally
flavored with pounded fried fish.
Worldtravel4indians.com provides information on Malaysian
Culinary Tour and different types of culinary tours
around the world.
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