The Malaysian kitchen is resulting from the fusion of Indian influences and Chinese with the Malayan traditional kitchen.

Origin

Cook Malayan

Evolution

Indian influences Chinese influences

Ingredients

Noodles, Rice, Meat S, spices

Dishes

• Satay

• Rendang : ox with the curry
• Nasi lemak: rice pudding of coconut with spiced sauce, cucumbers, anchovy and peanuts, been used for the breakfast.
• Kuey Tiao
• Mee
• Laksa
• Nyonya laksa : Soup of noodles to the coconut milk, shrimp paste, ginger, onions, pepper, lemongrass, tumeric, galanga… One little to add to it nyonyacake , cucumber thin slice, shrimps, flower of ginger, pieces of chicken, hard-boiled egg…
• Assam laksa
• Penang laksa
• Roti caned
• Sup kambing: soup with the lamb
• Sup ayam: soup with the chicken
• Sup ekor: soup with the ox tail

Desserts

They do not form part of the traditional meal.

• Board kacang or Air batu campur: freeze crushed, cold sweetened, soft corn, syrup, beans.
• Cendol: freeze crushed, palm sugar, coconut milk, vermiculations

Desserts

• Cendol

• Air batu campur (mixed crushed ice of fruits, pieces of tapioca, sugar etc)

Fruits

• Ramboutan

• Papaw
• Mango
• Durian

Random links:

National interdisciplinary office of the wines | Pachyptila | Lake Menuco Husband | Park of Longueville | Collegial the St. Lawrence d' Ibos