Taste the Different

Malaysia cuisine is extremely diverse. Each racial group has contributed to the great Malaysia gastronomic heritage. You can have a different dish daily for a year and still not have tried them all. Generally, Malay and Indian cuisine are spicier while Chinese cuisine is milder in taste. There are also cuisines of other ethnic groups, and a growing range of international cuisines. To add to appeal, eating out in Malaysia is relatively inexpensive.

The interesting potpourri of local cuisine has been complemented with cosmopolitan influences and European, Japanese, Thai and Vietnamese fare is available at specific restaurant. There is also plenty of entertainment to be found in virtually all states with the capital of Kuala Lumpur taking the lead for most number of entertainment venues, restaurants , pubs and discotheques. Malaysia also has a great variety of refreshing tropical fruits. Some are seasonal while others are available throughout the year. Local fruits which are especially popular include papaya, passion fruit, water melon and pineapple.

Malaysia Food

  • Malaysian Cuisine
    Natural, home-grown ingredients figure prominently in Malay food. Coconut, chili, lemon grass, lime leaves, spices and turmeric are basic ingredients cooked with fish, meat or vegetables. A traditional accompaniment to meal is a hot sambal made of ground chili, prawn paste and condiments. The famous dish of satay consists of skewers of marinated beef or chicken barbecued over charcoal and served with a sweet and spicy peanut sauce dip. It is accompanied with cucumber, onions and ketupat (rice cubes boiled in palm leaf)

  • Chinese Cuisine
    The Chinese enjoy rice as a staple served with a number of generally non-spicy vegetables and meat dishes but noodles feature prominently in great variety and combinations. The noodles are usually served in a soup base or fried with sliver of meat, prawns and vegetables. Curried noodles usually come with chicken and taufoo

  • Indian CuisineSpices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries.  Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.

  • Nyonya Cuisine
    Nyonya food, also referred to as Straits Chinese food, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas and the men babas.

Malay Fruit

  • Banana
    There are several kinds of bananas available and varieties grown can be grouped into two categories: those eaten raw for the fine flavour, Jamaican banana, pisang mas, pisang rastaii and those which are made into goreng pisang or banana fritters.

  • Carambola
    Much better known as the starfruit because of its shape when sliced, this fruit's yellow flesh enclosed in a crisp skin is soft and juice. Its flavour varies from sour to sweet. Starfruit is available all year around. Although it is eaten fresh, starfruit juice is very popular as it is believed to lower blood pressure.

  • Cempedak
    Like the jackfruit, this is a compound fruit. Each fruit contains dozens of seeds covered with a sweet fragrant, rich yellow flesh. When eaten raw, the seed is discarded. A popular way of eating cempedak is to deep-fry it in batter. The cooked seed, which tastes like young potato, can be eaten too.

  • Ciku
    Resembling kiwi fruit, ciku is granulated and yellowish to pinkish brown in colour and has a soft and sweet flesh.

  • Durian
    Be adventurous when trying this. The locals call it the 'king of fruits'. Controversial for its smell, this thorny football-size fruit fetches a very high price, especially the hybrid variety. Its flesh defies all description. You'll just have to taste it. The durian is a seasonal fruit although commercial cultivation has made it available most times of the year.

  • Guava
    The guava is usually eaten fresh. it can also be processed into juice, jam, nectar and canned fruit slices. It is estimated to contain two to five times the Vitamin C content of fresh orange juice. If you are heading to Perak, do try the famous guavas of Bidor.

  • Langsat and Duku
    Covered with a thick, golden brown skin, both the langsat and the duku are regarded as belonging to the same species. The flavour of both fruits varies from sweet to sour, their juicy flesh 's Ciku white in color. Do not bite into the bitter seeds.

  • Mango
    Many varieties of mango are found in Malaysia including the apple mango, the malgoa, harumanis and mahe.

  • Mangosteen
    This seasonal fruit is loved for its sweet slightly acidic flavour. The fruit is round, about the size of a tennis ball, with a firm smooth rind which turns deep crimson when it ripens.

  • Rambutans
    This red, furry fruit, indigenous to Malaysia, is largely consumed fresh although there are rambutans canned in syrup. It is available seasonally from roadside stalls and in markets.

  • Pomelo
    The pomelo, also known as the shaddock, is the biggest of all citrus fruits. The size of a soccer 6all, the pomelo has a peak harvest which coincides with Chinese festive seasons and it is often exchanged as a gift.

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  Information provided by Malaysia Tourism Promotion Board.


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