Malaysia Cooking
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Penang Road

Visitors, coming for the first time to Malaysia, are surprised by the local food.
The Malaysia cuisine is a melting pot of a variety of neighbouring influences. It comprises three main groups: Malay, Chinese and Indian with each having its own distinct style of cooking. Coconut and coconut milk are major ingredients in many Malay dishes, which are generally served with rice or noodles. Eating out in Malaysia is a real gastronomic adventure. There is such a great variety; spicy Malay Food, a seemingly endless variety of Chinese food, exotic cuisine from North and South India, as well as Nyonya and Portuguese Food.
Food in Malaysia is incredibly safe, with high standards of hygiene prevailing even on the street stalls. The hawkers in Penang and other major towns are licensed, and these are renewed periodically. Enforcement officers from the Health Department and Municipal Councils also conduct regular checks on hygiene and cleanliness.
There are many famous hawker stalls in Malaysia that's famous for their speciality whether it be Malay, Chinese, Indian or local creations. Out of the many states in Malaysia, Penang hawker food stands out as a top tourist attraction.

Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines - to name a few.
This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.

Because 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 migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often shares same dishes; such as satay, rendang and sambal.

Drinking water in Malaysia is generally considered safe straight from the tap, but many locals do tend to boil the water first, so it may be wise to follow their lead.
The most highly appreciated Malay dish in Malaysia is, without a doubt, satay
On the next sites you can find the most delicious recipes you must have eaten when you come to Malaysia.


Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It was popularized by Indian Muslim traders from India. It is a meal of steamed rice which can be plain or mildly flavoured, and served with a variety of curries and side dishes.

The name Nasi Kandar came about from a time when nasi (rice) hawkers or vendors would balance a kandar pole on their shoulder with two huge containers of rice meals. The name has remained today and Nasi Kandar's word appears in most Tamil Muslim or “Malaysian Mamak” restaurants and Indian-Muslim food stall.





      Ben van Wijnen


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