The ethnic diversity that characterizes the Malaysian population Whose ancestors were largely from other neighboring territories such as South China? is one of the factors that explain the extraordinary diversity of the native cuisine. It has common with India, China, southern Thailand and the former territories of Indochina, which has adapted the use of spices and herbs. In turn, because it shares many similarities with climatic Indonesia Indonesia That are extended to the field of natural resources, especially on the islands of Java and Sumatra the culinary traditions of both countries also evidence many affinities.

As in the case of Singapore, the local cuisine is called Nyonya or Nonya. This was the term used by immigrants from the Chinese referred to the dishes they prepared their Malay wives, and also gave room for the ingredients and processing methods common in the Asian giant.

In relation to the basic ingredients include spicy shrimp paste, chillies or tropical fruits, which tend to consume mature. Nor should we forget the rice, which are prepared specialties such as Nasi Kuning (yellow rice aromatic). As regards the fish and shellfish, other dishes are rempah-rempah (shrimp fritters and bean sprouts), the ikan MASAK Tauca (fish sauce with beans) or fish with ginger and pineapple. However, Malaysian cuisine also offers interesting proposals meat like Daging satay (skewered beef) or the korma kambing (lamb curry with coconut milk). For its part, the plants enjoy a great preaching, inspiring recipes like lemak laksa (noodle soup with coconut milk), the Kuning acar (pickled vegetables) or labuan Kolak Kuning (pumpkin with coconut syrup.) Finally, the dessert section, should pay attention to the pisang goreng (fried banana).