A home to many cultures…
Malaysian cuisine: What to eat
Eating out is very common in Malaysia. The biggest part of the population seldom cooks at home. The main reason is that eating out is generally cheaper than buying ingredients at the supermarket and cooking your own dishes. Another reason is that eating outside is part of the Malaysian (and other Asian) culture, there is no better place to get in touch with friends and relatives than during a delicious meal. Most dishes in Malaysia are either based on rice or mee. Malay dishes often contains beef, chicken, mutton or fish; but never pork as Malay food needs to be halal. Chinese dishes often contains pork. Indian dishes are often vegetarian; and they never contain beef (though Indians do eat chicken, mutton and fish). Most dishes will be served with some vegetables; either mixed through the dish or served as a side dish.
Malaysian food is heavily influenced by both the Chinese and Indian cultures. In addition to Malay cooking, you’ll find plenty of Indian or Chinese restaurants in even the smallest towns. George Town, on the island of Penang, is an excellent place to visit if you’re looking for some of the country’s best food. The diversity of options available around the country highlight the area’s rich ethnic diversity.
Nasi lemak: Nasi lemak is a Malay breakfast dish that is made from rice, coconut cream and milk. It’s often served wrapped in a banana leaf. It is found almost everywhere and many claim it to be the national dish of the country.
Rendang: Rendang is a dry curried dish that is made with meat that is stewed until all of the spices are absorbed. It is typically served during celebratory festivals, particularly those with strong ties to Indonesia.
Satay: Satay are spiced and seasoned meat skewers that are typically made with either chicken or beef. They are grilled and then served with a peanut dipping sauce. You can often find them at street stalls and they make a great, cheap late night snack option.