National cuisine of Malaysia

Traditional Malaysian cuisine represents elements of Indian, European, Malay and Chinese culinary traditions. The basis of almost all national dishes in Malaysia is rice, which is added to main dishes and served as a side dish. Rice is used to make noodles, gravy and even chips.

Depending on the region, the national cuisine of Malaysia may differ slightly. Even if all the ingredients are the same, the method of cooking may differ.

Very good quality and inexpensive food can be tasted almost everywhere. The variety of dishes in Malaysia will surprise even the most experienced traveler.

Do not know what traditional dishes to try first on arrival in this Asian country, then your preferences can be given:

• Dimsam - the famous Chinese analogs of our dumplings, which, however, come with sweet fillings.

• Laksa is a popular noodle soup in Malaysia. Keep in mind that it is quite spicy.

• Sate - miniaturized kebabs of meat, poultry or seafood.
• Royak - a mixture of fruits, vegetables, tofu and thick sauce.
• Nasi kandar - an assortment of vegetables, kari and pulses.

If you can't live a day without sweets, Malay cuisine is the place to go for Chendol, a dessert that consists of coconut milk, starchy noodles and palm sugar. An incredibly simple and delicious sweet is considered Chuchur Pisang. This treat is made up of milk, flour and mashed banana.

Malaysia's most popular drinks include Tuak rice wine. In a country where half the population is non-drinking Muslim, this drink is considered an exception to the general rule. It is made from rice, palm tree pulp, yeast and sugar.