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Malaysia

This Southeast Asian federation of 13 states is grouped into two regions: West Malaysia, on the Malay Peninsula bordering Thailand, and Malaysian Borneo 400 miles east across the South China Sea. A heterogeneous society, the largest ethnic groups are Malay, Chinese, and Indian and the cuisine reflects the influences of each. The staple foods of the Malaysian diet are rice, noodles and Indian-style flat breads such as “roti.” Poultry, beef, mutton and seafood are the primary sources of protein. As the official religion is Islam, pork consumption is rare. The tropical climate provides ideal growing conditions for a wide variety of fruits and vegetables. Robust flavors are the hallmark of Malaysian cookery, which features coconut milk and aromatic spices such as coriander, fenugreek, cumin, ginger, and basil. Satay (skewered grilled meats), rendang (stewed meat often mistaken for a curry) and belacan (a shrimp paste used as an ingredient or simply eaten with rice) are popular Malaysian fare.

Featured Cook lenny Cooking Level: Beginning Living In: Taman Tun Dr Ismail, Kuala Lumpur, Malaysia

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