(Click on the photos to see them in full view)
Malaysia is a very colorful, diverse and multicultural country. Malaysia is roughly comprised of 65% Malay and other indigenous tribes, 25% Chinese and 7% Indians. The people are very friendly and warm.
Eid, Diwali and Christmas along with Buddhist holidays are observed there. Their cuisine is also just as colorful – a fusion of spices and ethnic styles. This diverse cultural mix has creates a wonderful Malaysian cuisine. Indian dishes like curry prepared Indian and Chinese style, Chinese noodles made Malay and Indian style, and so on.
Here’s a menu I put together (from starters to dessert) with the most popular Malaysian dishes that will make a “Malaysian Night” at home.
Satay (Imran Virani’s favorite)
Malaysian Chicken Curry
During my last visit to Kuala Lumpur (KL is the capital), Malaysia, I became friends with the Hotel Istana staff (where we were staying) – especially the chefs and cooks. I was able to fool around in their kitchen learn some tricks and tips in Malaysian cooking too.
I’ll post these recipes in the upcoming days, but if you’re interested in making good and authentic Malaysian food then you should get this recipe book:
It was in the list of the ten “Best Asian Books of 2006” by Time Magazine.
The author lived in the Spice Islands of Malaysia, Indonesia and Singapore for two decades. He’s American but doesn’t try to change or “westernize” the recipes to suit American taste buds so if you want the real thing then this is a great book for authentic Malaysian cuisine.
Here are a few pictures of our trip to Malaysia (Click on the photos to see them in full view):