The Malaysian cuisine is a mixture of cooking cultures from Middle East, China, Indonesia, India and several European countries. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign. In 15th century, Malacca which is now a region in Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders who brought spices from the Middle East, as well as Portuguese, Dutch and English colonizers and traders who introduced food staples such as peanuts, pineapples, avocado, tomato, squash and pumpkin. Later, under British rule, Chinese and Indian laborers were imported to the Malayan Peninsular. They contributed to the diversity of tastes in modern Malaysian cuisine.
- Food and Ingredients
- Kuih and Snack
- Structure of Meals
- Food Establishments
- Cuisines of Malaysia
- Desserts and Sweets
- Vegetarianism
