| The multi racial identity of Malaysia is reinforced by the diverse cuisine of the country where dishes of various ethnic groups contribute to form the food that the world recognizes as the food of Malaysia. The Malaysian food is generally spicy and flavorful and it is prepared using a lot of fresh herbs and traditional spices.
Rice is the staple food of Malaysia and the Malaysians use various types of rice, including Thailand's fragrant rice, Japanese short grain rice and Basmati rice, all of which provide a different and unique flavor. On your tours to Malaysia, you will also find a large variety of noodles such as 'Kuay Teow', 'Yee Meen' and 'Bee Hoon' being served in the restaurants. Chicken, beef, pork and mutton are the other common food used in Malaysia. But Hindus and Buddhists do not eat beef and since Islam forbids the consumption of pork it is avoided by the Muslim community in Malaysia. Fresh fruits and vegetables are available all through the year because of the temperate climate of Malaysia. Fish and seafood are also consumed in large quantities. Various types of ethnic dishes that make up the cuisine of Malaysia are Chinese, Indian, Malay and Nyonya. Cantonese food, consisting of chow mein, won ton, spring rolls and sweet & sour dishes, is the most popular Chinese food in Malaysia. Nyonya food is an amalgamation of Malay and Chinese dishes. With the arrival of the Indian migrants to Malaysia in the 19th century, the spicy Indian food started influencing the palate of the Malaysians in a big way and has become one of the most popular cuisines in Malaysia. The spicy Indian curries and Tandoori dishes are mouth-watering and you must also sample dishes like 'Mee Goreng' and 'Nasi Kandar', which are unique combinations of the Malay and Indian food, sold by the local hawkers. You will find several excellent restaurants and food stalls in all parts of the country on your tours to Malaysia where you will be served Indian, Chinese and Malay food.
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