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Malaysian food is influenced by different ethnic groups present in the country. Each and every ethnic
group has their own dishes reflecting the multi-cultural aspect of Malaysia. Generally, the method of food preparation differs from one place to another for a particular food offering different tastes. However, the ingredients used are the same. Rice forms the main staple food as in most of the countries and several varieties are available including the local variety. The Indian basmati rice is normally preferred for the preparation of biryani dishes for its long grained shape, fragrance and delicate flavor.
Nowadays, Japanese rice and others are also becoming Malaysian diet as Malaysians expand their
culinary tastes to new areas. Nasi Lemak is the popular rice based dish prepared with coconut milk and served with fried anchovies, peanuts, sliced cucumber, hard boiled eggs, and a spicy chili paste known as sambal. Nasi lemak should not be confused with Nasi Dagang sold in the east coast of Malaysia, Terengganu and Kelantan, although both dishes can usually be found sold side by side for breakfast.
Noodles are another popular food of Malaysia and they are available in different names such as Bi
Hoon(rice vermicelli), Kuay Teow, Mee (yellow noodles), Mee Suah, Yee Meen and Langka. They are considered as the source of carbohydrate apart from rice which is found in every meal. Indian style bread such as roti canai, thosai, idli and puri are commonly eaten by most Malaysians as part of breakfast.
Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance in
the last generation. Malaysian poultry is maintained according to Halal standards in view of country's dominant and official religion, Islam. Halal beef is a common diet cooked in curries, stews, roasted, or with noodles. Pork is eaten by the non-Muslim community. Mutton generally referred to goat meat rather than sheep is also popular being a main ingredient in Malaysian Indian food.
There are many types of seafood available in Malaysia which includes shrimp or prawn, crab, squid,
cuttlefish, salmon, cod clams, cockles, snails, and octopus. Vegetables are usually available throughout the year but can be slightly expensive during the slack season. Most of the tropical fruits are grown in Malaysia and some of the notable ones include durian, rambutan, lychee, mango, longan and mangosteen often called the "Queen of the Fruits”. Thus, food of Malaysia is a wholesome combination of varieties of food stuffs and the most of the cuisines bear similarities of Indonesian food which in turn influenced by Chinese, Indian, Thai and many other cultures throughout history producing a distinct cuisine of their own.
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