3.  Capital: Kuala Lumpur
 Malaysia has
always been pivotal to
trade routes from Europe,
the Orient, India and
China
 warm tropical climate

 abundant natural
blessings

4.  Hindu-Buddhist-temple
sites of the
Bujang Valley and
Merbok Estuary in
Kedah in the north
west of Peninsular
Malaysia
 The spread of Islam,
introduced by Arab
and Indian traders,
brought the Hindu-
Buddhist era to an end
by the 13th century.

5.  In 1511, the Portuguese
captured Malaka and
the rulers of the Melaka
Sultanate fled south to
Johor where they tried
to establish a new
kingdom.
 The Portuguese were in
turn defeated in 1641 by
the Dutch, who
colonized Melaka until
the advent of the British
in the Dutch exerted
any profound influence
on Malay society.

6.  The British acquired
Melaka from the Dutch in
1824 in exchange for
Bencoolen in Sumatra.
 From their new bases in
Malaka, Penang and
Singapore, collectively
known as the Straits
settlements, the British
began the process of
political integration of
the Malay states of
Peninsular
Malaysia.

7.  Nonya– traders with the
Malaccan natives
brought along their
cooking styles and
ingredients
 Chinese traders married
also natives
 Placing great contrasts
in flavors, textures and
flavours
 Pungent chili hot
character of Sze Chuan
cuisine shows the great
influence

8.  Cooking or recipes from
wives of Chinese traders
 Mixed both Malay and
Chinese cooking
 Blending of bean curd,
soy sauce, preserved soy
beans, black prawns
paste, sesame seeds
blended beautifully with
Malay herbs, spices and
roots

9.  Use of curry and
coconut milk as a
sauce
 Roti canai – Indias best
contribution, flattened
bread
 Served with a curry
gravy
 Very strong influence
especially in their
vegetarian dishes

10.  Malaysian cuisine has
spawned many individual
cuisines mainly :
1. Kelantanese
2. Kedah
3. Nyonya

11.  Similar to Thai cuisine
for example
 It has a sweet taste
due to liberal use of
coconut milk and
sugar
 Use of tangy sauces
such as tamarind,
limes, kaffir lime leaves

12.  Kedah cuisine is spicier
due to the influence of
Indians who arrived
here centuries ago
during the spice trade
 Sometimes follow strict
dietary laws of Indians
 Use of curries, spices
and a lot of coconut
milk

13.  A unique blend of Malay
and Chinese cooking
styles. It is characterized
by sweet, sour, spicy and
pungent flavors.
 It originated from the
Straits of Malacca over
400 years ago.
 Galangal, turmeric and
ginger with aromatic
leaves like pandan leaf,
fragrant lime leaf and
laksa leaf
 Candlenuts, shallots,
shrimp paste and chilies.
Lemon and tamarind add
a tangy taste to many
dishes.

14.  lemongrass, ginger, garlic,
shallots, kaffir limes and fresh
chilies
 Sambal- chili paste
 Santan- coconut milk
 Assam Jawa- tamarind paste
 Rempah- spice paste

15.  Nasi Kosong
› plain rice
 Nasi Kunyit
› turmeric rice
 Nasi Minyak
› ghee rice
 Nasi Kerabu or
Nasi Ulam
› rice is tinted bright
blue from petals of
flowers called bunga
telang

16.  Satay - It generally consists of chunks or
slices of meat on bamboo or coconut leaf
spine skewers grilled over a wood or
charcoal fire.

17.  Asam fish
› is fish cooked in the
juice of the asam
(tamarind) fruit.

18.  Roti Canai - The dough
is a mixture composing
copious amounts of
fat, egg, flour and
water that is flattened,
oiled and folded
repeatedly, allowed
to proof and rise and
the process is
repeated.
 The ideal roti is flat,
fluffy on the inside but
crispy and flaky on the
outside.

19.  Laksa
› Noodles in Tangy Fish
Soup - Thick rice
noodles are served in
a tangy fish
soup/gravy.
› The key ingredient is
tamarind, used as a
souring agent, giving
it a tart tangy taste.

20.  Char kway teow
› "stir-fried ricecake
strips"
› made from flat rice
noodles stir-fried over
very high heat with
light and dark soy
sauce, chilli, a small
quantity of belachan,
tamarind juice, bean
sprouts and chives

21.  Spring rolls made from
rice flour is spread out,
smeared with a paste of
garlic, chilli and sweet
soy sauce.

 The various ingredients
are loaded onto the
centre of the skin, and
the skin wrapped to form
a parcel, which is sliced
into four portions.

22.  Nasi Lemak- Coconut-flavored
Rice Meal - is
rice cooked in coconut
milk made aromatic
with pandan leaves
[screwpine leaves]. It is
typically served
with Sambal Ikan Bilis.
 Sambal Ikan Bilis - fried
dried anchovies
cooked in a dry
sambal sauce, and
garnished with
cucumber slices, hard
boiled egg and
roasted peanuts.

23.  Beef Rendang
› Malay Spiced Coconut
Beef
› This hot, dry spiced dish of
tenderly simmered meat
offers the typical
Malaysian taste of
coconut, balanced with
robust, tangy spices

24.  Belachan or Belacan
› dried shrimp paste
 Sambal Udang
› Spicy prawn dish
 Ayam Masek Merah
› Red-cooked chicken,
pan-fried chicken pieces
in a spicy tomato sauce

25.  Sambal Sotong
› Spicy squid dish
› Cooked in
Belachan
 Ikan Pari Bakar
› BBQ Stingray or
Skate Wing

26.  Sup Kambing
› Mutton Soup - mutton
bones, shanks or ribs are
slow simmered with
aromatic herbs and
spices
 Sayur Lodeh
› Coconut Vegetable
Stew - Sayur Lodeh
means a variety of
vegetables in coconut
gravy.