![]() Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste. ( July 2022) ( Learn how and when to remove this template message)īeing a multicultural country, Malaysians have over the years adopted each other's dishes to suit the taste buds of their own culture. Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. This section needs additional citations for verification. During the 19th century during the period of British colonial rule, many Indian and Chinese laborers were brought to Malaysia, contributing to the diversity of tastes in Malaysian cuisine. Passing through Malaysia were Arab traders who brought spices from the Middle East, as well as Portuguese, Dutch, and English colonists and traders who introduced food staples such as peanuts, pineapples, avocado, tomato, squash and pumpkin. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. The cuisine was developed as a melange between local and foreign. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, India, China, the Middle East, and several European countries. Although the modern state of Malaysia did not exist until 1963, the cuisine can claim traceable roots as far back as the 1400s during the time of the Malacca Sultanate. Malaysian cuisine has developed over the region's history. However, despite the vast majority of Indian Malaysians are descendants of immigrants from southern India, Malaysian Indian cuisine has a mixture of north-south Indian and Sri Lankan diversity that can be differentiated by drier or wetter curry dish preparation. Also because of their proximity, historic migration and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, Thailand and the Philippines, as these nations often share certain dishes, such as satay and rendang.īecause the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Teochew, Cantonese, Hakka and Hainanese cuisines. The same thing can be said with Malaysian Borneo and Brunei, such as Ambuyat. The condiments, herbs and spices used in cooking vary.īecause Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of the place of origin, such as laksa and chicken rice. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.Īs a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.
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