Chefs Of Le Cordon Bleu Malaysia.









Influenced by a variety of cultures, Malaysian cuisine encompasses a full range of styles and flavors.  Originally a nation of fishermen, the Malay diet includes an abundance of seafood, and squid, prawns and crabs feature heavily in their diet.  South Indian cuisine was introduced to the country when British colonialists brought in Indian laborers to work in the rubber plantations of Malaysia.  The cuisine has also been influenced by Chinese, Thai and Indonesian styles of cooking. Rice is the staple of the diet, eaten with meat, fish, chicken, vegetables, curries and condiments such as sambal (hot chile) sauce.  The food is spicy, utilizing local herbs such as lemongrass, cardamom, shallots, kaffir lime leaves, ginger, coriander and cumin.  With an abundance of coconut trees, coconut milk is widely used in curries. A typical Malay lunch or dinner will see numerous dishes set in the center of the table for all to share.


One of Malaysia’s most popular and well-known foods is the satay, a skewer of beef or chicken served with spicy peanut sauce, onions, cucumber and rice, which can be seen grilling over hot charcoal on street corners everywhere.  Another favorite is Nasi Lemak, rice cooked with coconut milk and served with fried anchovies, sambal, cucumber, egg and nuts, then formed into a pyramid shape by wrapping it in a banana leaf.  Bak Kut Teh are pork ribs combined with mushrooms, garlic, tofu and herbs, then simmered for several hours, and eaten with rice or noodles. 


Malaysians consider food preparation a communal activity, and during major festivals villagers can be seen gathered around a large pot, preparing slow-cooked beef rendang or chicken curry.




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