Malaysian
cuisine is a manifestation of Malaysia's rich cultural heritage.
Malaysia's gastronomic heritage has drawn from each of the constituent
cultures of Malaysia as well as from neighboring countries. The culinary
delights of Canton (China), South India, and Thailand are significant
sources of Malaysian cuisine. Fresh tropical fruits and succulent
Malaysian seafood are featured ingredients, and the chilies and curries
of India and Thailand form the basis of spicy preparations. Coconut milk
is ubiquitous in Malaysia, imparting a delicious smoothness to curries
and other dishes.Rice is the staple food in Malaysian cuisine. It is often eaten at breakfast with coconut milk, anchovies and boiled egg. At each meal, a generous helping accompanies a selection of dishes, including fish, seafood, vegetables, and poultry. Beef is conspicuously absent. Individual recipes vary widely from state to state. Basic ingredients may be the same, but the method of cooking and accompanying dishes changes with each state's own tastes and special produce. Some of the popular dishes of Malaysia are Satay, Nasi Lemak, Roti Canai, Nasi Dagang, Nasi Goreng, and Rojak. In Malaysia eating food at the roadside stalls is a much-loved practice. The best stalls are as popular and as crowded as any popular restaurant.
Some of the popular fruits found in Malaysia are durian, mangoes, jackfruit, star fruit, papaya, and pineapple.