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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 SARINASAMAD Cooking Level: Expert Home Town: Seremban, Negeri Sembilan, Malaysia Living In: West New York, New Jersey, USA

About me: I was born and raised in Malaysia and I now live with my husband in New Jersey. My biggest passion in life is cooking and baking for my family. My mother inspired me when she bought me my first cookbook and I baked my first cake when I was 9yrs old and I have been baking ever since then. I used to supply over 20 different types of cheesecakes to a cafe Malaysia. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »