Malaysian cuisine consists of cooking traditions and practices found in Malaysia. It reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major nations namely Malays, Chinese and Indians. The remainder consists of indigenous peoples of Sabah and Sarawak in Borneo Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
As a result of historical migrations, colonization by imperial foreign powers and its geographical position within its wider home region, Malaysia's culinary style today is primarily a mixture of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens with heavy to light influences from Thai, Portuguese, Dutch, Arab and British cuisines. This resulted in a blend of flavors, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking may vary according to individual, region and ethnicity.
Since 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 place of origin such as laksa and chicken rice. Also because of their proximity, historic migration and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia for example satay, rendang and sambal. Indian cuisine in Malaysia has a mixture of north-south Indian and Sri Lankan variation that can be differentiated by drier or wetter curry dish preparation.
Click here for more information, thank you.
