This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article needs additional references or sources for verification. ... For the computer protocol, see SAUCE. Or see source. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is not a meal that can be withstanding by itself. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
Regional cuisines
Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ...

Ingredients

Staple foods

Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour. Quality rice (long grained, fragrant and delicate flavour) Indian basmati is used in biryani dishes. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas. This article needs additional references or sources for verification. ... Brown basmati rice Basmati (Hindi: , IAST: , Urdu: ‎) is a variety of long grain rice, famous for its fragrance and delicate flavour. ...

Noodles are another popular food. Noodles such as "Mee Hoon, " (rice vermicelli), "Kuay Teow, " (soft fluffy noodles shaped like fettuccine but made of rice and translucent white in colour), "Mee, " (yellow noodles), "Mee Suah, " (very fine wheat vermicelli), "Yee Meen, " (pre-fried noodles), "Tang Hoon, " (transparent noodles made from green beans), macaroni, and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal. A cook making hand-pulled noodles. ... Rice vermicelli (Chinese: 米粉; pinyin: ; POJ: bí-hún; Hokkien: Bee hoon; Malay: Bihun; Cantonese: Mai fun; Filipino: Bihon or Bijon) are thin noodles made from rice, sometimes also known as rice noodles, rice sticks or glass noodles. ... == Fettuccine (literally little ribbons in Italian) is a type of pasta. ...

Indian style bread such as naan, puri, roti canai, thosai and idli are commonly eaten by most Malaysian as part of breakfast.Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance only in the last generation or so. Percentages are relative to US recommendations for adults. ...

Poultry

Chicken is generally available from local farms and is a cheap source of meat. Farms used to be family affairs, with chickens slaughtered fresh on demand at the community wet market. For a small fee a vendor would put the dead chicken into a machine where the feathers would be removed. The machine consisted of a large container of hot water which was agitated aggressively resulting in removal of feathers. Gutting and cleaning the chicken would be performed at home. This article or section does not adequately cite its references or sources. ... A wet market is a market that sells live animals in an open environment. ...

Today, while wet markets still exist, most urban Malaysians purchase frozen poultry which are raised on huge farms run by corporations.

A special type of chicken in Malaysian cooking is called the "kampung chicken" (literally village chicken). These are free-range chickens which are allowed to roam instead of being caged. These chickens are generally considered to have higher nutritional value. They are scrawnier than their farmed counterparts, meaning they have less body fat. Cooking of kampung chicken is usually by way of steaming or preparation in a soup.

Duck and goose also form part of the Malaysian diet. Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... Look up goose in Wiktionary, the free dictionary. ...

Satay chicken, grilled chicken with a peanut and coconut milk sauce, is in fact the national dish of Malaysia.

Beef

Beef is common in the Malaysian diet though it is notable that followers of certain religions such as Hinduism and Buddhism forbid the consumption of beef. Beef can be commonly found cooked in curries, stews, roasted or with noodles. Malays generally eat beef that is halal. For other uses, see Beef (disambiguation). ... Hinduism (known as in modern Indian languages) is a religious tradition that originated in the Indian subcontinent. ... This article needs additional references or sources to facilitate its verification. ... Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ...

Pork

Pork is largely consumed by the Chinese community in Malaysia. Malaysian Malays are by definition Muslim and therefore do not consume pork since Islam forbids it. Canned pork can usually be found in the non-halal sections of local supermarkets and hypermarkets, and fresh pork can be bought in some wet markets and some supermarkets and hypermarkets. Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... In Malaysia, the Malay population is defined by Article 160 of the Malaysian Constitution. ... There is also a collection of Hadith called Sahih Muslim A Muslim (Arabic: مسلم, Persian: Mosalman or Mosalmon Urdu: مسلمان, Turkish: Müslüman, Albanian: Mysliman, Bosnian: Musliman) is an adherent of the religion of Islam. ... Muslims performing salah (prayer) Kaaba and Masjid al-Haram in Mecca Islam (Arabic:  ) is a monotheistic religion originating with the teachings of Muhammad, a 7th-century Arab religious and political figure. ... Halaal (حلال, halāl, halal) is an Islamic Arabic term meaning permissible. In English it is most frequently used to refer to food that is permissible according to Islamic law. ... Exterior of a typical British supermarket (a Tesco Extra) Exterior of typical North American supermarket (a Safeway) This Flagship Randalls store in Houston, Texas is an example of an upscale supermarket. ... Packaged food aisles of Fred Meyer in Portland, Oregon In commerce, a hypermarket or multi-department store is a superstore which combines a supermarket and a department store. ... Exterior of a typical British supermarket (a Tesco Extra) Exterior of typical North American supermarket (a Safeway) This Flagship Randalls store in Houston, Texas is an example of an upscale supermarket. ... Packaged food aisles of Fred Meyer in Portland, Oregon In commerce, a hypermarket or multi-department store is a superstore which combines a supermarket and a department store. ...

Mutton

Mutton is also a part of the Malaysian cuisine. It generally refers to goats' meat rather than sheep's. The meat is used in dishes such as Sup Kambing, curries or stews. Popular in the Indian food category. Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ...

Seafood

Many types of seafood are consumed in Malaysia, including shrimp or prawns, a type of crawfish- or langoustine-like creature called udang galah, crabs, squid, cuttlefish, clams, cockles, snails, and octopus. In general, members of all ethnic communities enjoy seafood, which is considered halal by Malaysian Muslims (and indeed most other Muslims) though some species of crabs are not considered halal as they can live on both land and sea. Members of the Seventh-day Adventist Church do not eat seashells or fish without fins and scales. Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar in... Superfamilies Dromiacea Homolodromioidea Dromioidea Homoloidea Eubrachyura Raninoidea Cyclodorippoidea Dorippoidea Calappoidea Leucosioidea Majoidea Hymenosomatoidea Parthenopoidea Retroplumoidea Cancroidea Portunoidea Bythograeoidea Xanthoidea Bellioidea Potamoidea Pseudothelphusoidea Gecarcinucoidea Cryptochiroidea Pinnotheroidea * Ocypodoidea * Grapsoidea * An asterisk (*) marks the crabs included in the clade Thoracotremata. ... SQUIDs, or superconducting quantum interference devices, are used to measure extremely small magnetic fields; they are one of the most sensitive magnetometers known, with noise levels as low as 3 fT·Hz−½. While a typical fridge magnet is ~0. ... This article needs additional references or sources for verification. ... Littleneck clams; the pictured mollusks are of the species Mercenaria mercenaria. ... The word cockle may refer to: Cockle (bivalve), the common name for bivalve mollusks. ... This article is about the animal. ... Suborders †Pohlsepia (incertae sedis) †Proteroctopus (incertae sedis) †Palaeoctopus (incertae sedis) Cirrina Incirrina Synonyms Octopoida Leach, 1817 The octopus (Greek , eight-legs) is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. ... Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ... The Seventh-day Adventist (abbreviated Adventist[1]) Church is a Christian denomination which is distinguished by its observance of Saturday, the seventh day of the week, as the Sabbath. ...

Fish

Fish features in the Malaysian diet and most local fish is purchased the day after it is caught. Some local fish is salted and dried. This dry, hard, salted item is also used as an ingredient. A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...

Frozen fish are usually of the imported kind. Fish such as salmon and cod are well received on the Malaysian table but are not caught by local fishermen. Such fish are frozen and flown in as pieces or as whole fish and usually sold by weight. Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ...

Vegetables

Vegetables are usually available year round as Malaysia does not have four seasons. During the rainy season, sometimes vegetable yield decreases but does not stop altogether. Therefore, vegetables can be purchased year round but are slightly more expensive at certain times of the year. Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ...

Fruit

Malaysia's climate allows for fruits to be grown all year round. Most tropical fruits are either grown in Malaysia or imported from neighbouring countries. The demand for fruits is generally quite high. The durian, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. It is also known as the king of fruits. The rambutan also has a distinctive appearance, being red or yellow in colour (when ripe) and having fleshy pliable spines or 'hairs' on its outer skin. Some other fruits include the mangosteen which is called the queen of fruits and lychee which has a bumpy red skin. Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... This article is about the fruit. ... Binomial name Nephelium lappaceum L. The Rambutan (Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, native to southeast Asia, and the fruit of this tree. ... Binomial name Garcinia mangostana L. // The mangosteen (Garcinia mangostana) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. ... Binomial name Sonn. ...

Food types

Malay food

Typical festive fare during Hari Raya Puasa or Hari Raya Haji (clockwise from bottom left): beef soup, nasi himpit (compressed rice cubes), beef rendang and sayur lodeh.

• Kangkung belacan' is water convolvulus wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans.
• Keropok lekor, a specialty of the state of Terengganu and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving,it is eaten with hot sauce.
• Kuih is usually a cake eaten during the morning or during midday.
• Ikan Bakar, grilled/bbq-ed fish with either chilli, kunyit turmeric or other spice based sauce.
• Ketupat and rendang is the most delicious cuisine which is served normally on Hari Raya festival .
• Nasi Lemak - a rice cooked with coconut milk and served with anchovies, nuts, cucumbers, a chili paste known as sambal and a choice of curries
• Nasi Dagang is the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan.
• Nasi Kerabu popular in Kelantan.
• Nasi Paprik originated from southern Thailand, rice with "lauk", typically chicken.
• Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.
• Lontong is a yellowish creamy soup mix with mee hun and ketupat.
• Soto Soup with mee hun or ketupat
• Apam Balik - a bread like puff with sugar, corn, and coarse nut in the middle.
• Pulut- Glutinous rice serve with either rendang or coconut and brown sugar
• Serunding - Shreaded meat in a form of meat floss with spices.
• Nasi Berlauk - Plain rice served with different variety of dishes
• Ikan masin - Salted fish
• Ayam Percik -grilled chicken with spicy sauce
• nasi Lalap- food malaysia

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... The Islamic holiday of Eid ul-Fitr (Arabic: عيد الفطر) marks the end of Ramadan. ... Eid ul-Adha (Arabic: عيد الأضحى) is second in the series of Eid festivals that Muslims celebrate. ... This article is about the dish. ... Binomial name Ipomoea aquatica Forssk. ... Belacan (also spelled belachan, blachang, balachong) is a Malay condiment prepared from fermented krill. ... Binomial name Forssk. ... Shrimp Paste is often used as a condiment in many Southeast Asian dishes Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. ... Petai (scientific : Parkia speciosa) or Parkia (in Japan its nejire-fusamame) are sometimes refer as twisted cluster bean and stink bean, is a long, flat bean with bright green seeds the size and shape of plump almonds which have a rather peculiar smell. ... Trinomial name Vigna unguiculata sesquipedalis (L.) Verdc. ... Keropok Lekor or Keropok Keping is a popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. ... State motto: Islam Hadhari Terengganu Bestari State anthem: Terengganu State Anthem Capital (and royal capital) Kuala Terengganu Ruling party Barisan Nasional  - Sultan Sultan Mizan Zainal Abidin1  - Menteri Besar Idris Jusoh History    - British control 1909   - Japanese occupation 1942   - Accession into Federation of Malaya 1948  Area  - Total 12,955 km² Population  - 2005... This article does not cite any references or sources. ... Ikan Bakar is the Malay term (lit. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. ... Ketupat is a type of dumpling from Malaysia and Indonesia made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. ... This article is about the dish. ... Hari Raya (Malay for Day of Celebration) is a term used in Malaysia that can apply to the Muslim festivals of Eid ul-Fitr or Eid ul-Adha. ... Nasi Lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken. ... Nasi Dagang is the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan. ... For the vegetable, see Celosia. ...

Indian food

Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India. Hands are washed before and the right hand is used during the meal . The Indian Malaysians are a group of Malaysians largely descended from those who migrated from South India during the British colonization of Malaya. ...

• Banana leaf rice is white rice served on banana leaf with an assortment of vegetables, curried meat or fish and papadum.
• Thosai (in Johor Baru spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney.

• Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.

• Putu Mayam (String hoppers/ Idiyappam) is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is served with grated coconut and jaggery, or, brown sugar. In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and brown sugar.

• Briyani is a rice dish from the made from a mixture of spices, basmati rice, meat/vegetables and yogurt. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.

• Chapati is a type of bread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

Picture of Malaysian Indians Banana leaf rice. ... Papad (also papadam, poppadom, papadum, and appalam) is an Indian and Sri Lankan flatbread. ... Dosa (Dose in Andhra state, Dosay in Karnataka state, Thosai in Tamil Nadu state, Dosha in Kerala state) is a common South Indian food which comes in many varieties, flavours and with various accompaniments. ... The idli, also romanized idly or iddly and pronounced e-dli (rhyming with Italy), is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. ... This article needs to be wikified. ... Iraqi Biryani (as served in Amman, Jordan) Biryani is a rice dish from the Indian Subcontinent made from a mixture of spices, basmati rice, meat/vegetables and yogurt. ... An Indian girl baking chapatis. ...

Mamak food

Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. Available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. They're fast, economical and perfect as a meeting place for a drink and snacks. Picture of traditional Malaysian Mamak and the Mamak Stall. ...

• Roti canai is a thin bread with a flaky crust, fried on a skillet and served with condiments. It is sometimes referred to as roti kosong. In Singapore, it is referred to as prahta.
• Roti telur is a roti canai with egg in it. Telur means egg.
• Mamak rojak is a variant of rojak consisting of substantial ingredients like boiled potatoes and hard-boiled eggs. Also known as 'pasembur'.
• Maggi goreng is a dish of fried Maggi instant noodles with flavouring (usually curry), vegetables, egg, tofu and occasionally chicken.
• Nasi Kandar is white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton and usually with pickled vegetables too. It is usually accompanied by some Papadums.
• Nasi Lemak is rice steamed with coconut milk to lend it special fragrance. It is served with anchovies, nuts, cucumber and a chili paste known as 'sambal'. The mamak variety of 'sambal' tends to be a bit more spicy whereas the malay version of 'sambal' in a nasi lemak tends to be on the sweet side.
• Teh tarik literally meaning 'pulled tea', is a well-loved drink amongst Malaysians. Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the 'pull', the thicker the froth. The 'pulling' of tea also has the effect of cooling down the tea. Teh tarik is a form of art in itself and watching the tea streaming back and forth into the containers can be quite captivating.

Roti canai is cooked on a flat iron skillet with a lot of oil. ... This article does not cite any references or sources. ... Maggi goreng (Malay for fried Maggi noodles)is a way of cooking a popular Malaysian brand of instant noodles called Maggi. ... Famous Malaysian food, Nasi Kandar. ... Nasi Lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken. ... Roti prata and teh tarik at a stall in Jalan Kayu. ...

Chinese food

This article is part of the series: Chinese cuisine Image File history File links ChineseDishLogo. ... This article does not cite any references or sources. ...
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Thai Chinese
[edit]

Malaysian Chinese food in Malaysia is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (Malays are Muslims and therefore the religion of Islam forbids eating pork). Chinese food restaurants nowadays can be found serving food in Halal. The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to South Asian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... A Malaysian Chinese is an overseas Chinese who is a citizen or long-term resident of Malaysia. ...

• Asam Laksa (Malay: 亞三叻沙). A bowl of thick white rice noodles served in a soup made of fish meat, tamarind, pineapple and cucumber in slices.
• Bak Kut Teh (Chinese : 肉骨茶) (pork ribs soup). A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. In some towns, additional ingredients include sea cucumber and abalone. Bak kut teh is believed to have medicinal properties. In chinese, it literally means 'meat bone soup'.
• Bakkwa (Chinese : 肉干), Known also as barbecued pork and it literally means dried meat. This delicacy is sold everywhere throughout Malaysia and is especially popular during the Chinese New Year celebrations period.
• Pao (Chinese : 包) also known as bao, is a steamed bun made of wheat flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls. The town of Kulai outside Johor Baru sells a sweet black bean and lotus variety of Pao.
• Bread with curry chicken, chicken cooked in curry with a covering of bread. Found in the town of Kampar.
• Cantonese Fried Mee. (Chinese : 廣府炒, 河粉, 鴛鴦) Deep fried thin rice noodles served in a thick white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables such as choy sum. It is one of the common chinese foods in Malaysia.
• Chai tow kway (Chinese : 菜頭粿) is a common dish in Malaysia and Singapore, also known as fried radish cake, it is made of rice flour and white radish.
• Char Kway Teow (Chinese : 炒粿條，炒河粉). Stir fried rice noodles with prawns, eggs (pork or chicken), chives and beansprouts. Usually, with an option of cockles as well.
• Chee cheong fun (Chinese : 豬腸粉) is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.
• Curry Mee (Chinese : 咖喱麺). A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal.
• Duck noodle soup (Chinese : 鸭腿麺线) is famous in Penang food stalls, ingredients include duck meat in hot soup with mixed herbals and slim white noodles mee-sua.
• Fuzhou cuisine can be found in the Sitiawan area. Specialities include Kong piang.
• Ginger Duck Mee (Chinese : 姜鸭麺). Egg noodles cooked with duck stew. The duck is stewed with ginger in black sauce. This dish is available only from selected restaurants in Kuala Lumpur and the Klang Valley as the duck stew can be cumbersome to prepare.
• Hainanese Chicken Rice (Chinese : 海南雞飯). steamed chicken served with rice cooked in margarine or chicken fat & chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls.
• Hakka Ham Cha (Chinese : 客家 咸茶/雷茶)
• Hokkien Mee Kuala Lumpur (Chinese : 福建麵). A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy. This dish is served only in Kuala Lumpur, Seremban, Klang and Kuantan.
• Hokkien Mee or Hae Mee or Prawn Mee (Penang) This is a bowl of yellow mee and meehoon (rice noodles) served in soup boiled from prawns, boiled egg, kangkong vegetable and chilli.
• Kaya toast or Roti bakar is a traditional breakfast dish. Kaya is a sweet coconut and egg jam, and this is spred over toasted white bread. With a cup of local coffee and half-boiled eggs in soya sauce, it forms a typical Singaporean breakfast set.
• Kway chap (Chinese : 粿汁), Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu derivatives and boiled eggs.
• Loh Mee (Chinese : 滷麵). A bowl of thick yellow noodles served in soup made from egg, flour, prawn, squid and vegetable.
• Mi Hun Ker (Chinese : 面粉粿)
• Ngah Choy Kai (Bean sprouts chicken) of Ipoh (Chinese : 芽菜雞) is similar to Hainanese chicken rice. The steamed chicken are served with light soya sauce flavoured with oil and with a plate of beansprouts.
• Ngah Po Fan (Chinese : 瓦煲雞飯) is a claypot chicken rice dish famous in Ipoh. It is basically chicken rice cooked over high heat in copious amount of soy and oyster sauce. Dried salted fish is optional but highly recommended.
• Pan Mee or Ban Min (Chinese : 板麺) is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles.
• Popiah (Chinese : 薄饼), Hokkien-style spring roll or rolled crepe, stuffed mainly with stewed vegetables, usually shredded turnip and carrots. Other items may also include egg, chinese sausage ("lup cheong").
• Rojak (Malay Influenced: 水果囉喏). A fruit salad with a topping of thick dark prawn paste.
• Sin Chow (Singapore) Fried Mee Hoon (Chinese : 星洲米粉). Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and surrounding areas. The American Chinese version uses curry powder.
• Tau foo fah (Chinese : 豆腐花) is a curdled version of soya bean milk and is flavoured with syrup.
• Tong Sui (Chinese : 糖水), Chinese dessert with a lot of variety. Basically a sweet drink with different ingredients such as black beans, sea coconut, sweet potato, longan and others.
• Vegetarian dishes (Chinese : 素食, 斎) In some towns in Malaysia, there are vegetarian restaurants that serve vegetarian dishes which resembles many meat dishes in look and even taste although they are made solely from vegetarian ingredients. You can get vegetarian roast pork, steamed fish with skin and bone, chicken drumstick complete with authentic looking bone, etc.
• Wantan Mee (Chinese : 雲吞麵), Chinese noodles with Chinese dumpling (Chinese : 雲吞), and BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.
• Wu Tau Guo (Chinese : 芋頭糕), is yam cake that is made of mashed yam and rice flour. It has deep fried onion and shrimp on top, and usually served with red chilli paste.
• Yong tau foo (Chinese : 酿豆腐) is a soup dish with Hakka origins but is accepted by Malaysian all races.
• Yau Zaa Gwai or Eu Char Kway (Chinese : 油炸鬼) is Cantonese doughnut, a breakfast favourite eaten either like a doughnut--with coffee, or as a condiment for congee. The name itself is of some interest to history buffs as it translates into "greasy fried ghosts".
• Zuk or zhou or moi (Chinese : 粥) is congee, a rice porridge that comes with such ingredients as fish, chicken, century egg and minced pork.

Laksa (Chinese: ; Pinyin: ) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. ... Bak Kut Teh is typically served in a steaming clay pot Another picture of Bak Kut Teh Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore and also states of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. ... Bakkwa, bak kwa or ba gua (Chinese: 肉干; Pinyin: ròu gān), is the name used in Malaysia and Singapore for a type of dried meat Chinese food called Rougan. ... Chinese New Year (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), or Spring Festival or the Lunar New Year (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most important of the traditional Chinese holidays. ... The baozi (Chinese: 包子; pinyin: ), bao tze (Wade-Giles romanization), or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... Binomial name L. This article is about the vegetable. ... Char kway teow Char kway teow, literally fried flat noodles, is a popular noodle dish in Malaysia and Singapore. ... Rice noodles are noodles made from rice. ... Fuzhou cuisine is one of the four styles of Fujian cuisine. ... Sitiawan (alternate spelling: Setiawan; origin: from Malay, a portmanteau of Setia Kawan, meaning Loyal Friend) is a region in the Manjung district of Perak, Malaysia. ... Kong piang is a hot biscuit with onions that is popular in Sitiawan and Ayer Tawar. ... Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. ... Kaya can be: In history and geography: Kaya, Burkina Faso, a town in West Africa Kaya, Sudan, the town in southern Sudan Gaya confederacy of ancient Korea In popular culture: Kaya (album), by Bob Marley and the Wailers Kaya (musician), a popular singer in Mauritius Kaya (One Piece), a fictional... Popiah (Chinese: 薄饼 / 薄皮卷; Pinyin: ) is a Hokkien-style fresh spring roll common in Singapore and Malaysia. ... A partitioned Taiwanese spring roll (潤餅) whose wheat-based wrapper is unfried. ... A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ... This article does not cite any references or sources. ... A bowl of douhua Douhua (豆花, literally: tofu flower) is an extra soft form of tofu that is used in both desserts and salty dishes. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Cantonese cuisine (Chinese: 粵菜; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Yong tau foo (酿豆腐; pinyin: niàngdòufÇ”; Cantonese: yong4dao9foo4, also Yong tao foo, Yong tau fu, Yong tau hu etc) is a soup dish with Hakka origins commonly found in Singapore and Malaysia. ... Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... This article or section does not adequately cite its references or sources. ... Century egg sliced open. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...

Nyonya food

Nyonya food was invented by the Peranakan people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking. Peranakan, Baba-Nyonya () and Straits Chinese (; named after the Straits Settlements) are terms used for the descendants of the very early Chinese immigrants to the Nusantara region, including both the British Straits Settlements of Malaya and the Dutch-controlled island of Java among other places, who have partially adopted Malay... This article or section does not cite any references or sources. ...

Examples of Nyonya dishes include:

• Laksa lemak is a type of laksa served in a rich coconut gravy.
• Otak-otak is a fish cake grilled in a banana leaf wrapping. The town of Muar is famous for it.
• Ayam pongteh, a chicken stew cooked with tauchu and gula melaka that is sweetish
• Ayam buah keluak, a chicken dish cooked using the nuts from Pangium edule or the "Kepayang" tree, a mangrove tree that grows in Malaysia and Indonesia
• Cincalok, a distinctly Peranakan condiment made of fermented shrimp
• Se Bak, pork loin, marinated overnight with herbs and spices, cooked over a slow fire and simmered to perfection.

Laksa (Chinese: ; Pinyin: ) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. ... Otak Otak is a fish cake grilled in a banana or coconut leaf wrapping in Malaysia but using Pandan leaf in Singapore. ... Tauchu (Chinese : 豆酱) is a type of paste that is made from preserved soybeans. ... Gula melaka, otherwise known in English as Palm Sugar or Malacca Sugar, probably because it originated in the state of Malacca (Melaka in Malay) in Malaysia, is a type of sugar made from the coconut tree. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...

Cross-cultural influence

Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the tastebuds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste. Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ...

Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. A cook making hand-pulled noodles. ...

Other foods

Thai food also features strongly in Malaysian cuisine and localised versions of Thai favourites like tom yam are widely available. Smaller pockets of migrants such as Filipinos and Indonesians also have set up shop locally, catering mostly to their exclusive clientèle. In Kuala Lumpur and other major towns, one can find more restaurants serving Japanese, Korean, Italian, American and other international cuisines. Thai seafood curry Tom yam gung Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). ... Tom yum (Thai ต้มยำ, also tom yam) is perhaps the most famous of all Thai dishes, a hot and sour soup flavored with fish sauce, lemongrass, kaffir lime, galangal and chillies. ...

Desserts

A bowl of cendol.

Desserts in Malaysia tend to make use of generous amounts of coconut milk. Some common desserts include: Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Wikipedia does not yet have an article with this exact name. ...

• Cendol. Smooth green rice noodles in chilled coconut milk and gula melaka (coconut palm sugar).

• Ais kacang (also known as air batu campur or just ABC. "Ais" is a Malay spelling of the English word "Ice") Sweet corn, red beans and cincau (grass jelly) topped with shaved ice, colourful syrups and condensed milk.

• Pulut hitam. Black glutinous rice porridge cooked with sago and served hot with coconut milk.

• Bubur cha cha. Yam and sweet potato cubes served in coconut milk and sago, served hot or cold.

• Honeydew sago. Honeydew melon cubes served in chilled coconut

milk and sago. A fancier version of chendol from Malaysia Chendol or cendol is a traditional dessert originating from Java, Indonesia, but also popular in Malaysia and Southern Thailand. ... Ice kachang (Chinese: 红豆冰; pinyin: ; literally red bean ice), is a dessert served in Singapore. ... Percentages are relative to US recommendations for adults. ... Melon is a term used for various members of the Cucurbitaceae family with fleshy fruits, or may specify the typically sweet-fruiting members, muskmelon and watermelon. ...

• Pengat (Tapioca or Banana) a thick brown sugar mix together with the ingredient and cook.

A huge variety of tropical fruits are commonly served as desserts in Malaysia. The most famous is possibly the durian. Other popular fruits local to Malaysia include mango, pineapple, watermelon, jackfruit, papaya, langsat, rambutan, star fruit, banana and mangosteen. This article is about the fruit. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Binomial name Ananas comosus (L.) Merr. ... Binomial name (Thunb. ... Binomial name Artocarpus heterophyllus Lam. ... Binomial name Carica papaya L. The papaya (from Carib via Spanish), is the fruit of the tree Carica papaya, in the genus Carica. ... Binomial name Lansium domesticum Corrêa Lansium domesticum is a tree native to western Malaysia and now widely grown in tropical regions for its sweet fruit, known variously as the langsat, lansa, langseh, langsep, lanzon, lanzone, lansone, or kokosan. ... Binomial name Nephelium lappaceum L. The Rambutan (Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, native to southeast Asia, and the fruit of this tree. ... Binomial name Averrhoa carambola Carambola or star fruit (Averrhoa carambola, Averrhoaceae or Oxalidaceae) is native to Sri Lanka and popular throughout Southeast Asia. ... This article or section does not cite its references or sources. ... Binomial name Garcinia mangostana L. // The mangosteen (Garcinia mangostana) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. ...

See also

• Penang cuisine
• Ipoh cuisine
• Cuisine of Singapore
• Mamak stall

Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. ... The town of Ipoh in Malaysia is famous for its cuisine. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... Picture of traditional Malaysian Mamak and the Mamak Stall. ...

External Links

• A Malaysian Food Heritage
• Malaysian Food Reviews