About Me

Over the centuries, Malaysia saw sailing ships arriving from the China, Arabia, Europe and Indonesia which has resulted in a melting pot culture, where delicacy of Chinese cooking, the exuberance of Indian spices and fragrant of Malay herbs that defining and intersecting flavors of Malaysia Cuisine. Perhaps the best way to represent the contemporary food of Malaysia is by the open-air eating stalls. Here you will taste the array of Malay, Indian and Chinese food. More interestingly is the Nyonya food -"The Food of Love" which emerged from an inter-racial marriage of Chinese immigrant with the local Malay ladies. While Nyonya food contains many of the traditional ingredients of Chinese Food and Malay Spices and herbs, Nyonya cuisine eclectically seasoned and different than any other Malay and Chinese food. A key ingredient in this cuisine is "Belacan" or Sambal - a blend of chilies, shrimp paste, candlenuts and lemongrass which makes a flavorful base for sauces and graves, adding depth and an intriguing taste to harmonizes the other seasoning of salty, sweet, sour, and bitter. Some of the popular Nyonya dishes are Assam Laksa, Mee Siam, Belacan Clam, Chicken Kapitan, popiah and Chilies Crab. More intriguing, Nyonya cuisine is also famous for its extraordinary sweet dessert that called "Kuih| - made from local ingredients such as sweet milk, potatoes, palm sugar, coconut milk, agar-agar and glutinous rice along with Chinese ingredients such red beans and mung beans.

Malaysia Food, sometime can be described as spicy and flavorful, this does not necessary mean fiery hot, but rather its authentic zest of spicy, salty, sweet and umami underlying the dense fabric of local spices and herbs. Food without seasoning is unthinkable, even a piece of fish or meat is rubbed with some kind of spices like turmeric, cloves, cardamom and shrimp paste and cooked in coconut milk or other broth.

email: mei@malaysiamei.com