The fascinating history of Malaysian food
Malaysia is home to numerous ethnic groups, which found its roots in the colonial period, where hundreds and thousands of immigrants come here to find an honest life in this rich country. The migrants mostly Chinese workers in tin mines and which led the Indians along the gum is with them, not to mention their culture rich culinary heritage. Cultures go with its fine cuisine, where traditional unusual meeting usually accompanied by exoticdelicious recipes that make up Malaysian food.
Over time, these cooking in some way with the local Malay customs so that the birth of a very different and unique ways of cooking similar anywhere else in the world, including the famous' roti Canai, a type of bread is unlike any other yeast bread product has a unique texture and oily, thanks to the acrobatic way the dough is tossed, while some work in progress. otherTypes of Malaysian food, which have their origin in India, the delicious' mee Mamak 'and' Rojak Mamak ". The word means uncle in Tamil Mamak, the Indian Muslim community on the ground are known as Mamak. The 'mee Mamak' differs from other has thick noodles, spicy flavor that you will feel a hot drink will be during the "Rojak Mamak" a form of salad with the sauce of finely chopped chilli is certainly the most vegetarian happy. The curry "Mamak" restaurants servingdefinitely Indian but still different from those found in India. The following are all these delicious dishes with '"The Tarik tea with milk to make the hard, eat, literally, we have two large glasses or tea cups and increase the height by dragging the glass or cup to pay higher and higher pay to achieve that distinctive foamy taste fresh and also rich in them. All of these are not Indian and Malaysian cuisine in India itself, simply because the original recipes wereMalaysianize improvise with the ingredients available locally, which is much cheaper and tastier.
The same can be said with the Malaysian Chinese cuisine as "Yong taufu 'and' Su'un, Chinese immigrants who can not find the ingredients for its original recipes from China, so replacing it with an alternative decided economic sources abundant in Malaysia, as "Buah keluak" and "Kayu Manis" come. Other local pride Malaysian cuisine abroad, such asthe popular "laksa", found almost everywhere also have their sub-version 'laksa Johor in Malaysia and should', 'Kedah laksa' and 'Penang laksa. 'Laksa' is thick rice noodles. "Laksa" with spicy fish soup / sauce, mackerel or sardines, and many herbs and not fish at all, because the flavor of the herbs is served. It 'been a favorite of tourists, because it is not too hot and spicy.
Other Malaysian gourmets especially rice, the basis is the Malaysianstaple foods can soto "can be traced to neighboring countries like Indonesia and Thailand as the"
and "Nasi kerabu" Johor and Kelantan and cook this cook with the influence of border communities like centuries ago in Golok, when people began to interact and exchange of goods along the border of the city in particular markets.
The arrival of these immigrants from China and India certainly dress the fifth Malaysian cuisine without themMalaysian cuisine and Malaysian food recipes are not colored and beautiful as they are today. Today, Malaysian food is a great attraction for tourists and the KLCC and KL Tower. If they say, Malaysia boasts of its rich cultural melting pot, the tourists must have meant a lot of Malaysian food in the pans for the collection. After fixing foreigners our country we are now able to return to them and lay down at least their taste buds with our warm andMalaysianize spicy cuisine, fall in love with death.
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