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Home >> Outbound Tourism >> Malaysia >>   Cuisine of Malaysia

Cuisine of Malaysia | Maldivian Food

 

Cuisine of Malaysia is a fusion of eating habits of the Chinese, Thai, Arabs and Indians like the people themselves who have now become a part of the Malaysian culture.

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The Malaysians generally eat their food hot and prepare it using lots of spices. The staple diet of the Malayans consists of rice, noodles and seafood.

Regional variations are evident in Malaysian Cuisine. while the Kelantanese food is similar to the Thai Cuisine, the food from Kedah state is prepared more using Indian spices.

Maldivian Food - The Maldivian Cuisine is incomplete without rice. Noodles in the form of Yee Meen (pre-fried noodles) or Tang Hoon (transparent noodles made from green beans) are served with spicy gravies.

A major component in Malaysian Cuisine is belachan, pronounced as blah-chan, which is used to prepare curries and sauces to provide an unusual flavor to any food.Malayisan Cuisine end with desserts prepared mainly from coconut milk, palm sugar and freshly grated coconut.

The mainstay of every Maldivian Cuisine meal is rice. At each meal, a generous helping accompanies a selection of dishes, including fish, seafood, vegetables, and poultry. Beef is conspicuously absent, as it is across much of Asia.

Individual recipes vary widely from state to state. Basic ingredients may be the same, but the method of cooking and accompanying dishes changes with each state's own tastes and special produce.

The perennial Maldivian Food favorite nasi lemak is completely different in Kedah, for example, than that tasted in Johor or Selangor. One has to savor both to truly appreciate the diversity of preparation.

The Maldivian Cuisine is incomplete without rice. Noodles in the form of Yee Meen (pre-fried noodles) or Tang Hoon (transparent noodles made from green beans) are served with spicy gravies.

Roti Jala is Malayan pancake dish prepared from flour, coconut milk, eggs and butter Malaysia-best-cuisineand eaten with filling curries and hot gravies.

Among the no-vegetarian products, Malaysians eat prawns, shrimps, squids, fishes, beef and mutton. Seafood is grilled after marinating and covering with banana leaf or stuffed with belachan.

Chinese food also forms a major part of the Malaysian cuisine. You will find in the country a number of restaurants that offers a variety of Chinese dishes like steamed seafood dumplings with shark's fin, steamed soft noodles with shrimps, steamed crabsticks stuffed with fish paste, deep-fried dumplings with salted eggs and red bean paste.




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