Food played a daily, central role in our cultural experience of Malaysia. Let me give you the intro to that part of the culture, since there will be many photos ahead. I’ve extracted a summary from The Lonely Planet guide. It’s spot on.
“Centuries of trade, colonization, and immigration have left their mark on Malaysia... Nowhere else in Asia are the elements of three great culinary traditions – those of China, India and the Malay archipelago – so intertwined… “ Major flavors are chilies, sourness, belacan (dried shrimp paste), dried seafood in general, herbs like coriander, mint, celery leaves, tumerik, curry, lemongrass, wild lime leaves, pandan leaves (the Malay version of vanilla), sauces like soy sauce, oyster sauce, hoisin sauce, and coconut milk. Both rice and noodles play major roles in the overall culinary scene, with neither one dominating. For protein, fish is the major player, given the lengthy coastlines and abundant rivers. Chicken is next most commonly consumed meat, followed more distantly by beef and pork (Muslims don’t eat pork but Chinese love it). Every Malay meal is balanced with vegetables, and there is an impressive variety including okra, cucumbers, cauliflower, Chinese broccoli, jicama, soy beans, and eggplant. Fruits are also eaten frequently, and nearly every tropical fruit under the sun can be found, including watermelon, pineapple, papaya, guava, dragonfruit, and the stinky durian (loved by some, hated by others). The Malays are crazy about sweets in general. Cakes and pastries are easy to come by, but I found them to be much less sweet than similar American versions. Perhaps the region’s most beloved dessert is cendol, shaved ice and chewy mung-bean-flour ‘pasta’, fresh coconut milk and palm syrup.*
*Extracted from “The Lonely Planet: Malaysia, Singapore, & Brunei.” Richard, S. Et Al. Feb 2010
(Singaporean food is very similar.) For photos and a whirlwind tour for some favorite dishes, check out: http://www.cnngo.com/singapore/none/40-singapore-foods-we-cant-live-without-810208
