Having completed our stay in Thailand in the flavours of series 2 at Revas blog we are once again on the move.Yes its time again to jet across to another country to sample their cuisine. This time we are visiting Malaysia in "Flavours of" Series 2 .
Malaysia is home to many different ethnic groups who found themselves colonized. Most of the migrants were from India and China and carried their heritage and cuisine with them to their new land. These influences have encouraged a delightful fusion in the recipes.
In general, Malay and Indian cooking are spicy whilst Chinese cuisine is milder in taste. For hundreds of years, rice or noodles have been staples of the Malaysian diet and good use has always been made of the abundant supply of fresh locally grown fruit and vegetables. Seasonings such as galangal, chilli, lemon grass, lime leaves, coriander, turmeric, cumin, fenugreek, cardamom, clove, cinnamon and star aniseed are a must. Fish and seafood are still popular ingredients as is beef, mutton and chicken. Pork is a lesser used meat as over 50% of the population are Muslims. Peanuts and coconut milk are also widely used in many dishes.
Here are some links that will give you recipe ideas for Malaysian dishes.
1.Prepare a Malaysian dish (vegetarian only - eggs allowed) .
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