|Malaysian cuisine has been influenced by Indonesia,
China, the Middle East and India. Malay and Indian foods are spicier than
Chinese foods. Malaysian Chinese cuisine has roots in various parts of
China and includes Cantonese and Hainanese dishes. Fish and rice are staples
of the Malaysian diet. Herbs and spices, such as lemongrass, tamarind,
ginger, turmeric, garlic and chili, are often used. Coconut milk is an
essential ingredient in many dishes.
in rural areas may chew betel leaves and nuts. Betel acts as a mild stimulant
like caffeine, but tends to stain the teeth and gums.
|The cuisine in Sabah is influenced by the Kadazans,
the largest ethnic group in the region. Many dishes call for mango, such
as sup terjun (jumping soup), which is made of salted fish, mango
and ginger. The cuisine of Melaka and Penang is called Nyonya. The
dishes often use seafood and have been influenced by Chinese Malaysian
cooking. Nyonya foods include kapitan, chicken cooked in
coconut milk, and otak otak, fish and spices steamed in a banana
Malaysia has many farmer's markets, called
pasar tani, and night markets, pasar malam, where people
buy fresh agricultural produce. In the cities, people can buy ready-made
soup, stir-fried dishes and seafood from street vendors called hawkers.
Hawker stalls often stay open late into the night.
|Many Malaysians enjoy an unusual fruit called
a durian. It is as large as a melon and covered with thorns. Inside the
fruit is like custard. Some people dislike the smell, but others find the
Tea is grown in the Cameron Highlands of
Malaysia. Malaysians may buy tea from Mamak-men, who are famed for
teh tarik (pulled tea), a tradition of pouring tea from one cup
to another across a distance of about a metre, to cool it.
1 kg tender beef, boneless chicken
or turkey breast
2 stalks of lemongrass, thinly sliced,
or 2 tsp powdered lemongrass
1 medium onion, cut into pieces
1 tsp. ground coriander
1 tsp. ground cumin
2 cloves garlic
1/2 tsp. salt
4 tbsp. sugar
small bamboo skewers
Cut the meat into small pieces,
about 1.5 x 2 cm. Blend together lemongrass, onion and garlic, and chop
using an electric mixer until fine. Add mixture to the meat with the rest
of the ingredients. Mix well and let stand for 1-2 hours (overnight for
best results). Skewer the meat pieces, about 4 to 5 pieces per skewer,
leaving no space between each piece. Grill and serve with peanut sauce,
rice, sliced cucumber and onion.