Combining Malay, Indian and Chinese influences, Malaysian cuisine also comprises a hybrid of food derived from cross cultural influences such as Mamak (Indian Muslim) and Nyonya (Malay/Chinese) cuisine. With so many choices, it was perhaps inevitable that Malaysia would earn the distinction of an epicurean paradise with an incredible range of flavours; from traditional local fare savoured at busy local hawker stalls to international dishes served at the finest restaurants.

Newcomers may be surprised to see how much rice is consumed in Malaysia, but rice is to Malaysians what bread is to Eu¬ropeans—very much a food staple. It features in most meals; breakfast, lunch and day. As such, don’t be perturbed by the large sacks of rice available at supermarkets; Malaysians buy rice in mass quantities and you too may be cooking more for yourself than you ever have.

Malay food

Malay food is usually rather understated and heavy on natural home-grown ingredients such as coconut, chilli, lemon grass, lime leaves, galangal (ginger-like root), spices and tur¬meric figure prominently, cooked with fish, meat or vegetables. A traditional accompaniment to meals is a hot sambal (curry paste) made of ground chilli, shrimp paste and condiments.

Indian food

Indian food was brought to Malaysia by immigrants from North and South India. The cuisine varies in emphasis and ingredients between the different regions from which it originates though all utilise lentils, chutneys, yo¬ghurts and sweet or sour lassis. North Indian food tends to rely more on meat, especially mutton and chicken (neither North nor South Indians eat beef), and uses breads—naan, chapati, paratha and roti—rather than rice. The most famous style North Indian cooking is Tandoori—named after the clay oven in which the food is cooked. South Indian (and Sri Lankan) food tends to be spicier and more reliant on vegetables. Its staples are the dosai or thosai (pancake), often served at breakfast time (Indian Muslims actually serve a similar dish, murta¬bak which is a grilled roti pancake with egg, onion and minced meat and is best washed down with teh tarik—frothy milk tea). South Indians also serve banana leaf meals (usually vegetarian) during lunch which can be an interesting and efficient way in which to enjoy your meal.

Chinese food

The dominant style of Chinese cookery—at least in terms of restaurant numbers—is Cantonese. The Chinese enjoy rice as a staple served with a number of gener¬ally non-spicy vegetables and meat dishes but noodles also feature prominently in great variety and combinations. The noodles are usually served in a soup base or fried with slivers of meat, prawns and vegetables. Curried noodles usually come with chicken and tofu. They are also known for their clay pot dishes (done in an earthenware pot) and the steamboat (pieces of meat, chicken and vegetables dunked into a steaming hot broth until cooked).

Nyonya cuisine

The Peranakan or Straits-born Chinese, also known as the Baba-Nyonyas have a rich culinary tradition, today evident across Malaysia. The style of cooking is quite elaborate, involving a fine blend¬ of many ingredients including spices, herbs and plants with onions, garlic and chilli. The juices of certain seeds and fruits are also added to gravies and curries to enhance the flavours.

Halal dining

Halal status and certification is important to restaurants in Malaysia. The majority of establishments are halal accredited or, at the very least, pork-free, with only a few exceptions well advertised as being such. For meat—or other food products for that matter—to be considered halal, it must meet a number of requirements interpreted from the Quran. Restaurants or similar eateries wishing to receive halal certification must follow the guidelines stringently. Fortunately, halal food in Malaysia can be enjoyed in a range of styles, settings and establishments all over the country.