cook like a local Malaysia

The food of Malaysia is the result of the merging over centuries of indigenous ingredients and cooking methods with external influences, adapting ingredients and techniques from countries such as China, India, Portugal, Spain, the Netherlands and Britain. Then there are also influences from Thailand and Indonesia.

Malaysian dishes are food for the soul and offer full-on, in-your-face, satisfying flavours. Many dishes delicately balance sweetness, sourness and saltiness, often marrying chilli heat and a hint of bitterness. Key ingredients include coconut milk, chillies, pandan leaves, belacan (fermented shrimp paste), tamarind, lemongrass and makrut lime leaf.

Malaysians are a nation of avid snackers – it is normal to eat five or six times a day. At any get-together it is normal