Malaysian cuisine consists of cooking traditions and practices found in Malaysia,and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups:Malays,Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia,the Orang Asli of Peninsular Malaysia,the Peranakan and Eurasian creole communities,as well as a significant number of foreign workers and expatriates.
Hokkien mee,literally "Fujian noodles",is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Kuyteav is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia,kuyteav can be found at marketplace stalls,roadside vendors,restaurants and in shophouses across the country,and is distinguished by its clear broth and array of herbs,aromatics and other garnishes and condiments.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political,economic,and social changes in the cosmopolitan city-state.
Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways,either dry with a sauce or served as a soup dish.
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake,fish balls are often made from fish mince or surimi,salt,and a culinary binder such as tapioca flour,corn,or potato starch.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants,who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China,Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian,Cantonese,Hakka and Teochew cuisines.
Banmian or pan mee is a popular Chinese noodle dish,consisting of handmade noodles served in soup. Other types of handmade noodles include youmian,or mee hoon kueh.
Penang cuisine is the cuisine of the multicultural society of Penang,Malaysia. Most of these cuisine are sold at road-side stalls,known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22,2013,Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine. Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also Malay and Indian food in Ipoh;the nasi kandar served by a prominent local Mamak stall is nicknamed nasi ganja due to its supposed addictive properties. Specialty foods from neighbouring towns are also available in Ipoh.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians,mostly descendant of Han ethnic Hokkien and Hakka speakers,brought their legacy of Chinese cuisine,and modified some of the dishes with the addition of Indonesian ingredients,such as kecap manis,palm sugar,peanut sauce,chili,santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore,known as Nyonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks',but should not be confused with cellophane noodles,a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans,descendants of early Chinese migrants who settled in Penang,Malacca,Singapore and Indonesia,inter-marrying with local Malays. In Baba Malay,a female Peranakan is known as a nonya,and a male Peranakan is known as a baba. The cuisine combines Chinese,Malay,Javanese,South Indian,and other influences.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name,húntún,in the Tang Dynasty. The dish is popular in Southern China,Hong Kong,Indonesia,Malaysia,Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth,garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan,also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns,chicken or pork,and spring onions,with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra,West Kalimantan and South Sulawesi,wonton noodles are called mie pangsit.
Teochew porridge is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats,fish egg,and vegetables that is eaten with plain rice porridge. It may be simply prepared plain,or include sweet potatoes. The rice grains,while softened from cooking,are still whole and not in an overly starchy state. Because the porridge is served plain,it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles,with each region of the country often developing its own distinct recipes.
