Malaysian cuisine
Malaysian Cuisine
Malaysian cuisine (/məˈleɪziən kwiˈzin/) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese, and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Etymology
The term "Malaysian Cuisine" is derived from the country's name, Malaysia. The word "cuisine" is of French origin (/kwiˈzin/), which in English translates to "kitchen". When combined, "Malaysian Cuisine" refers to the cooking styles and dishes from the country of Malaysia.
Related Terms
- Nasi lemak: A fragrant rice dish cooked in coconut milk and pandan leaf, commonly found in Malaysia.
- Satay: A dish of seasoned, skewered and grilled meat, served with a sauce.
- Roti canai: A type of Indian-influenced flatbread found in Malaysia.
- Laksa: A spicy noodle soup popular in the Peranakan cuisine.
- Rendang: A spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, but is also commonly served in Malaysia.
See Also
External links
- Medical encyclopedia article on Malaysian cuisine
- Wikipedia's article - Malaysian cuisine
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