Malaysian cuisine - Revision history

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2025-06-25T04:56:25Z

Marked this version for translation

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	{{short description\|Culinary traditions of Malaysia}}		{{short description\|Culinary traditions of Malaysia}}
	{{See also\|List of Malaysian dishes}}		{{See also\|List of Malaysian dishes}}
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	===Fruit===		===Fruit===
	~~{{one source\|section\|date=December 2015}}~~
	Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like [[Cameron Highlands]] or [[Kundasang]] in Sabah have a different climate zone which enables the cultivation of temperate fruits like [[strawberry\|strawberries]]. Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits or {{Lang\|ms\|jeruk}} are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably [[Alor Setar]] (''[[Bouea macrophylla\|buah setar]]'') and [[Malacca]] (''[[Phyllanthus emblica\|buah melaka]]'').		Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like [[Cameron Highlands]] or [[Kundasang]] in Sabah have a different climate zone which enables the cultivation of temperate fruits like [[strawberry\|strawberries]]. Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits or {{Lang\|ms\|jeruk}} are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably [[Alor Setar]] (''[[Bouea macrophylla\|buah setar]]'') and [[Malacca]] (''[[Phyllanthus emblica\|buah melaka]]'').

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	==Ingredients==		==Ingredients==
	~~{{unreferenced section\|date=October 2015}}~~
	[[File:Shrimp.paste-Sambal.Belacan-01.jpg\|thumb\|right\|Sambal belacan, made with mixed toasted ''[[shrimp paste\|belachan]]'', ground chilli, kaffir leaves, sugar and water]]		[[File:Shrimp.paste-Sambal.Belacan-01.jpg\|thumb\|right\|Sambal belacan, made with mixed toasted ''[[shrimp paste\|belachan]]'', ground chilli, kaffir leaves, sugar and water]]
	[[Chilli pepper]]s are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the [[bird's eye chili\|bird's eye chilli]] ({{Lang\|ms\|cili padi}}), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or [[sambal]]; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies.		[[Chilli pepper]]s are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most commonly available: the [[bird's eye chili\|bird's eye chilli]] ({{Lang\|ms\|cili padi}}), which although small in size are extremely pungent and very hot; and longer varieties, which tend to be much milder. Green chillies are more peppery in taste, while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes are removed from the chilli pods before they are cut, or the chillies are left whole and removed prior to serving. Some common uses include grinding the chillies into a paste or [[sambal]]; chopping fresh chillies as a condiment or garnish; and pickling whole or cut chillies.
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	[[File:Bandung Drinks.jpg\|thumb\|Air bandung.]]		[[File:Bandung Drinks.jpg\|thumb\|Air bandung.]]
	* Air Asam Cabai Picit or Air Asam Picit, is a traditional Malaysian dish hailing from the [[northern regions of Malaysia]], particularly from states like [[Kedah]] and [[Perlis]]. This dish features a spicy, savoury yet tangy tamarind-based sauce, known locally as "air asam," which is typically served alongside boiled or grilled fish and [[Ulam (salad)\|ulam]]-ulaman. The term "picit," meaning "to squeeze" in Malay, refers to the method of preparing the sauce, where ingredients like [[bird's eye chilies]], [[belachan]] and [[tamarind paste]] are crushed or squeezed together using fingers to release their flavors.		* Air Asam Cabai Picit or Air Asam Picit, is a traditional Malaysian dish hailing from the [[northern regions of Malaysia]], particularly from states like [[Kedah]] and [[Perlis]]. This dish features a spicy, savoury yet tangy tamarind-based sauce, known locally as "air asam," which is typically served alongside boiled or grilled fish and [[Ulam (salad)\|ulam]]-ulaman. The term "picit," meaning "to squeeze" in Malay, refers to the method of preparing the sauce, where ingredients like [[bird's eye chilies]], [[belachan]] and [[tamarind paste]] are crushed or squeezed together using fingers to release their flavors.
	* '''[[Bandung (drink)\|Air bandung]],''' a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of [[Bandung]] in Indonesia. ''Bandung'' within this context refers to anything that comes in pairs or is mixed from many ingredients.~~{{citation needed\|date=September 2020}}~~		* '''[[Bandung (drink)\|Air bandung]],''' a cold milk drink flavoured with rose cordial syrup, giving it a pink colour. Despite the name, there is no connection to the city of [[Bandung]] in Indonesia. ''Bandung'' within this context refers to anything that comes in pairs or is mixed from many ingredients.
	* '''[[Air janda pulang]]''', a traditional drink from [[Negeri Sembilan]]. It is suitable to drink with lunch and on hot days.		* '''[[Air janda pulang]]''', a traditional drink from [[Negeri Sembilan]]. It is suitable to drink with lunch and on hot days.
	* '''[[Akok (food)\|Akok]]''', a traditional sweet dessert in [[Kelantan]], Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar, {{Lang\|ms\|akok}} has a distinctive caramel taste. It is often served during afternoon snack together with coffee. {{Lang\|ms\|Akok}} is prepared in a special cooking utensil called {{Lang\|ms\|sarang/dapur tembaga}} – a mould made of solid brass, which is surrounded with charcoal.		* '''[[Akok (food)\|Akok]]''', a traditional sweet dessert in [[Kelantan]], Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar, {{Lang\|ms\|akok}} has a distinctive caramel taste. It is often served during afternoon snack together with coffee. {{Lang\|ms\|Akok}} is prepared in a special cooking utensil called {{Lang\|ms\|sarang/dapur tembaga}} – a mould made of solid brass, which is surrounded with charcoal.
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	* '''[[Yong tau foo]],''' tofu products and vegetables like [[Eggplant\|brinjals]], [[okra\|lady's fingers]], bitter gourd and chillies stuffed with fish paste or [[surimi]]. Originally developed in [[Ampang Jaya\|Ampang, Selangor]], Malaysian yong tau foo is a localised adaptation of a Hakka dish called ''ngiong tew foo'' (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or without noodles.		* '''[[Yong tau foo]],''' tofu products and vegetables like [[Eggplant\|brinjals]], [[okra\|lady's fingers]], bitter gourd and chillies stuffed with fish paste or [[surimi]]. Originally developed in [[Ampang Jaya\|Ampang, Selangor]], Malaysian yong tau foo is a localised adaptation of a Hakka dish called ''ngiong tew foo'' (stuffed tofu with ground pork paste) and is usually served in a clear broth, with or without noodles.
	[[File:Singapore Yusheng.jpg\|thumb\|right\|220px\|''Yusheng'']]		[[File:Singapore Yusheng.jpg\|thumb\|right\|220px\|''Yusheng'']]
	* '''[[Yusheng]],''' a festive raw fish salad, also pronounced ''yee sang'' in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the [[Chaoshan]] region of Guangdong province in modern times, yusheng was created and developed in [[Singapore]] in 1964 when the republic was still a member state of the Federation of Malaysia.~~{{citation needed\|date=December 2015}}~~ It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish " is commonly conflated with its homophone "abundance, Yúshēng is interpreted as a homophone for Yúshēng meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualised as part of the commemoration of [[Chinese New Year]] festivities in Malaysia and Singapore.		* '''[[Yusheng]],''' a festive raw fish salad, also pronounced ''yee sang'' in the Cantonese manner. While raw fish preparations are thought to have existed in China during antiquity and can be found in the [[Chaoshan]] region of Guangdong province in modern times, yusheng was created and developed in [[Singapore]] in 1964 when the republic was still a member state of the Federation of Malaysia. It consists of strips of raw fish tossed at the dining table with shredded vegetables, crispy tidbits and a combination of sauces and condiments. Yusheng literally means "raw fish" but since "fish " is commonly conflated with its homophone "abundance, Yúshēng is interpreted as a homophone for Yúshēng meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor. As a result, the mixing and tossing of yusheng with chopsticks and the subsequent consumption of the salad has become ritualised as part of the commemoration of [[Chinese New Year]] festivities in Malaysia and Singapore.
	* '''[[Zongzi]],''' a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the [[Duanwu]] festival, which is still celebrated by the Chinese communities in Malaysia.		* '''[[Zongzi]],''' a traditional Chinese food made of glutinous rice stuffed with savoury or sweet fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling, and are a feature of the [[Duanwu]] festival, which is still celebrated by the Chinese communities in Malaysia.
	* '''[[Lei Cha]],''' This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition.		* '''[[Lei Cha]],''' This aromatic drink is a Hakka staple. The recipe differs from household to household, but generally green tea leaves are added to a mixture of salt, ground mint leaves, toasted sesame seeds and nuts. The mixture is ground or pounded into a fine powder, then brewed into a drink. Taste salty, minty, and full of nutrition.
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	[[Category:Southeast Asian cuisine]]		[[Category:Southeast Asian cuisine]]
	{{二次利用\|date=19 June 2025, at 06:59}}		{{二次利用\|date=19 June 2025, at 06:59}}
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Fire: /* Kuih (delicacy) and snack */

2025-06-25T04:53:29Z

Kuih (delicacy) and snack

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	==Kuih (delicacy) and snack==		==Kuih (delicacy) and snack==
	~~{{unreferenced section\|date=December 2015}}~~
	[[File:Nyonya Kuih 01.jpg\|thumb\|A selection of Nyonya kuih]]		[[File:Nyonya Kuih 01.jpg\|thumb\|A selection of Nyonya kuih]]
	'''[[Kuih]]''' (plural: {{Lang\|ms\|kuih-muih}}) are usually, but not always, bite-sized foods associated with the Malay and [[Min Chinese\|Min-speaking Chinese]] communities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept of {{Lang\|ms\|kuih}} may refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after-meal course.		'''[[Kuih]]''' (plural: {{Lang\|ms\|kuih-muih}}) are usually, but not always, bite-sized foods associated with the Malay and [[Min Chinese\|Min-speaking Chinese]] communities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept of {{Lang\|ms\|kuih}} may refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after-meal course.

Fire: /* Kuih (delicacy) and snack */

2025-06-25T04:46:24Z

Kuih (delicacy) and snack

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	* '''[[Wajid (kuih)\|Wajid]]''' or {{Lang\|ms\|wajik}}, a compressed Malay confection made of glutinous rice cooked with coconut milk and {{Lang\|ms\|gula melaka}}.		* '''[[Wajid (kuih)\|Wajid]]''' or {{Lang\|ms\|wajik}}, a compressed Malay confection made of glutinous rice cooked with coconut milk and {{Lang\|ms\|gula melaka}}.

	[[File:Mee Siput Muar.png\|thumb\|[[Mee Siput Muar\|Mee siput muar]]]]		<!---[[File:Mee Siput Muar.png\|thumb\|[[Mee Siput Muar\|Mee siput muar]]]]--->
	Examples include:		Examples include:
	* '''[[Lekor]],''' a [[Krupuk\|keropok]] fish cracker snack.		* '''[[Lekor]],''' a [[Krupuk\|keropok]] fish cracker snack.

Fire: /* Sarawakian food */

2025-06-25T04:43:55Z

Sarawakian food

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	* '''Belacan bihun''' is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.		* '''Belacan bihun''' is rice vermicelli dressed in a gravy made from ground chillies, belacan, tamarind, and dried shrimp. It is garnished with cured cuttlefish, julienned cucumber, bean sprouts and century egg wedges.
	* '''[[Bubur pedas]]''' is a type of rice congee cooked with a specially prepared spice paste, or ''rempah'' made from turmeric, lemon grass, [[galangal]], chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.		* '''[[Bubur pedas]]''' is a type of rice congee cooked with a specially prepared spice paste, or ''rempah'' made from turmeric, lemon grass, [[galangal]], chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.
	* '''[[Daun ubi tumbuk]]''' or '''pucuk ubi tumbuk''' is a preparation of cassava leaves (known as ''empasak'' by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities.~~<ref name=hornbill/>~~ The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.		* '''[[Daun ubi tumbuk]]''' or '''pucuk ubi tumbuk''' is a preparation of cassava leaves (known as ''empasak'' by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities. The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt.
	* '''Ikan terubuk masin''' is salt-preserved [[toli shad]], which is endemic to the coastal waters of Sarawak, stretching from Sematan to Lawas. It is considered an iconic delicacy in Sarawak, and thus a prized edible gift.		* '''Ikan terubuk masin''' is salt-preserved [[toli shad]], which is endemic to the coastal waters of Sarawak, stretching from Sematan to Lawas. It is considered an iconic delicacy in Sarawak, and thus a prized edible gift.
	* '''Kasam ensabi''' is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (''ensabi'') and is traditional to the Iban community.		* '''Kasam ensabi''' is a fermented vegetable pickle made from an indigenous cultivar of mustard greens (''ensabi'') and is traditional to the Iban community.

Fire: /* Rice */

2025-06-25T04:43:11Z

Rice

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	A popular dish based on rice in Malaysia is {{Lang\|ms\|nasi lemak}}, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, {{Lang\|ms\|nasi lemak}} is very popular and frequently referred to as the [[national dish]]. It is customarily served with {{Lang\|ms\|ikan bilis}} or fried anchovies, peanuts, sliced [[cucumber]], hard-boiled eggs and ''[[sambal]]''. Although it is often considered a breakfast dish, it is served in a variety of ways and commonly eaten at any time of day due to its versatility. For a more substantial meal, {{Lang\|ms\|nasi lemak}} may be served with fried chicken, curries, or a spicy meat stew called ''[[rendang]]''.		A popular dish based on rice in Malaysia is {{Lang\|ms\|nasi lemak}}, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, {{Lang\|ms\|nasi lemak}} is very popular and frequently referred to as the [[national dish]]. It is customarily served with {{Lang\|ms\|ikan bilis}} or fried anchovies, peanuts, sliced [[cucumber]], hard-boiled eggs and ''[[sambal]]''. Although it is often considered a breakfast dish, it is served in a variety of ways and commonly eaten at any time of day due to its versatility. For a more substantial meal, {{Lang\|ms\|nasi lemak}} may be served with fried chicken, curries, or a spicy meat stew called ''[[rendang]]''.

	[[Congee]] is a type of rice [[porridge]] or gruel popular among Malaysia's ethnic communities. It is eaten primarily as a breakfast food or late supper. It is also considered particularly suitable for the sick as a mild, easily digestible food.~~<ref>Robert Saunders (1789) "Boutan & Thibet", ''Philosophical Transactions of the Royal Society'' Vol. 79, p. 101</ref>~~ Congee is called {{Lang\|ms\|bubur}} in [[Malay language\|Malay]]; 粥 written in [[Chinese language\|Chinese]], pronounced as ''zhou'' in [[Mandarin Chinese]] and ''juk'' in [[Cantonese]]; and ''kanji'' (கஞ்சி) in [[Tamil language\|Tamil]]. It may be served plain with little embellishment, or cooked with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and spices. The importance and popularity of congee in the Malaysian diet is such that [[bubur ayam]] or chicken congee is a permanent fixture on the menu of Malaysian [[McDonald's]] restaurants.		[[Congee]] is a type of rice [[porridge]] or gruel popular among Malaysia's ethnic communities. It is eaten primarily as a breakfast food or late supper. It is also considered particularly suitable for the sick as a mild, easily digestible food. Congee is called {{Lang\|ms\|bubur}} in [[Malay language\|Malay]]; 粥 written in [[Chinese language\|Chinese]], pronounced as ''zhou'' in [[Mandarin Chinese]] and ''juk'' in [[Cantonese]]; and ''kanji'' (கஞ்சி) in [[Tamil language\|Tamil]]. It may be served plain with little embellishment, or cooked with ingredients like fish slices, seafood, chicken, beef, pork, vegetables, and spices. The importance and popularity of congee in the Malaysian diet is such that [[bubur ayam]] or chicken congee is a permanent fixture on the menu of Malaysian [[McDonald's]] restaurants.

	===Noodles===		===Noodles===

Fire: /* Cultural and regional influences */

2025-06-25T04:42:15Z

Cultural and regional influences

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	===Cultural and regional influences===		===Cultural and regional influences===
	~~{{more citations needed section\|date=July 2022}}~~
	Being a multicultural country, Malaysians have over the years adopted each other's dishes to suit the taste buds 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. Chinese [[noodle]]s have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in the absence of an established community from said countries have made it completely their own, a notable example being [[tom yam]], one of Thailand's most well-known dishes		Being a multicultural country, Malaysians have over the years adopted each other's dishes to suit the taste buds 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. Chinese [[noodle]]s have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in the absence of an established community from said countries have made it completely their own, a notable example being [[tom yam]], one of Thailand's most well-known dishes

Fire: /* Cultural and regional influences */

2025-06-25T04:41:33Z

Cultural and regional influences

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	Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes around the world, thus it is usually preserved out of necessity for important events and festivals. The tribal peoples of Sabah and Sarawak are no different; most of them have developed techniques for curing, fermenting or preserving their supplies of fresh meat, fruit and vegetables. For example, during festive occasions the [[Murut people]] of Sabah would serve ''tamba'' (''jeruk'' in the Malay language) made from fresh raw [[wild boar]] or river fish, which is stuffed in bamboo tubes along with rice and salt and left to ferment for a few weeks, a technique which is also practised by the [[Lun Bawang]] people across the border in Sarawak. Fermented products are also frequently used as a cooking ingredient besides eaten on their own. Dayak households in Sarawak may saute their version of [[fermented meat]] with garlic and tapioca leaves (either fresh or pickled), and fermented ''tempoyak'' is a popular cooking seasoning.		Historically speaking, fresh produce is often scarce for hunter-gatherer nomadic tribes around the world, thus it is usually preserved out of necessity for important events and festivals. The tribal peoples of Sabah and Sarawak are no different; most of them have developed techniques for curing, fermenting or preserving their supplies of fresh meat, fruit and vegetables. For example, during festive occasions the [[Murut people]] of Sabah would serve ''tamba'' (''jeruk'' in the Malay language) made from fresh raw [[wild boar]] or river fish, which is stuffed in bamboo tubes along with rice and salt and left to ferment for a few weeks, a technique which is also practised by the [[Lun Bawang]] people across the border in Sarawak. Fermented products are also frequently used as a cooking ingredient besides eaten on their own. Dayak households in Sarawak may saute their version of [[fermented meat]] with garlic and tapioca leaves (either fresh or pickled), and fermented ''tempoyak'' is a popular cooking seasoning.

	The production and consumption of traditional liquor play an important cultural role for the non-Muslim peoples of East Malaysia. Alcoholic drinks made from rice is the most common form, as well as the widely available. In Sabah, the Penampang Kadazan ''lihing'' is perhaps the most well known. Yet due to the historical lack of a standardised Kadazandusun language used and understood statewide, ethnic groups from other districts in Sabah have very different names for similar fermented rice-based drinks: hiing (certain Dusun languages), kinomol, segantang, kinarung, kinopi, linahas, and even [[tapai]]. To add to the confusion, tapai proper as understood by most Peninsular Malaysians is a fermented sweet and sour rice paste served as a snack or dessert, although further fermentation of the tapai to produce alcoholic drinks is possible. The preferred party drink of the Murut, made from the tuber of the cassava or tapioca plant, is also called tapai.~~<ref name="flyingdusun1"/>~~ The Iban of Sarawak call their rice wine tuak, which must not be confused with Sabahan talak, which is a hard liquor made from rice. To the native peoples of Sarawak, tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich substance besides rice.		The production and consumption of traditional liquor play an important cultural role for the non-Muslim peoples of East Malaysia. Alcoholic drinks made from rice is the most common form, as well as the widely available. In Sabah, the Penampang Kadazan ''lihing'' is perhaps the most well known. Yet due to the historical lack of a standardised Kadazandusun language used and understood statewide, ethnic groups from other districts in Sabah have very different names for similar fermented rice-based drinks: hiing (certain Dusun languages), kinomol, segantang, kinarung, kinopi, linahas, and even [[tapai]]. To add to the confusion, tapai proper as understood by most Peninsular Malaysians is a fermented sweet and sour rice paste served as a snack or dessert, although further fermentation of the tapai to produce alcoholic drinks is possible. The preferred party drink of the Murut, made from the tuber of the cassava or tapioca plant, is also called tapai. The Iban of Sarawak call their rice wine tuak, which must not be confused with Sabahan talak, which is a hard liquor made from rice. To the native peoples of Sarawak, tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich substance besides rice.

	==Staples==		==Staples==

Fire: /* Origins */

2025-06-25T04:40:46Z

Origins

← Older revision		Revision as of 13:40, 25 June 2025
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	=== Origins ===		=== Origins ===
	Malaysian cuisine has developed over the [[History of Malaysia\|region's history]]. Although the modern state of Malaysia did not exist until 1963, the cuisine can claim traceable roots as far back as the 1400s, during the time of the [[Malacca Sultanate]]. Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders who [[Spice trade\|brought spices]] from the Middle East, as well as Portuguese, Dutch, and English colonists and traders who introduced food staples such as peanuts, pineapples, avocado, tomatoes, squash and pumpkin.~~<ref name=":0" />~~ During the 19th century in the period of British colonial rule, many Indian and Chinese laborers were brought to Malaysia, contributing to the diversity of tastes in Malaysian cuisine.		Malaysian cuisine has developed over the [[History of Malaysia\|region's history]]. Although the modern state of Malaysia did not exist until 1963, the cuisine can claim traceable roots as far back as the 1400s, during the time of the [[Malacca Sultanate]]. Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders who [[Spice trade\|brought spices]] from the Middle East, as well as Portuguese, Dutch, and English colonists and traders who introduced food staples such as peanuts, pineapples, avocado, tomatoes, squash and pumpkin. During the 19th century in the period of British colonial rule, many Indian and Chinese laborers were brought to Malaysia, contributing to the diversity of tastes in Malaysian cuisine.

	===Cultural and regional influences===		===Cultural and regional influences===

Fire: Created page with "{{short description|Culinary traditions of Malaysia}} {{See also|List of Malaysian dishes}} {{Cuisine of Malaysia}} '''Malaysian cuisine''' (Malay: ''Masakan Malaysia''; Jawi: {{Script/Arabic|ماسقن مليسيا}}) 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 g..."

2025-06-25T04:35:03Z

Created page with "{{short description|Culinary traditions of Malaysia}} {{See also|List of Malaysian dishes}} {{Cuisine of Malaysia}} '''Malaysian cuisine''' (Malay: ''Masakan Malaysia''; Jawi: {{Script/Arabic|ماسقن مليسيا}}) 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 g..."

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