Introduction

Malaysia is one of the few countries in the world in which you can find many different types of food. You can love some feed and hate others you will always find something that you will appreciate. In Malaysia, there is diversity in its people, diversity in its cultures so there are a great number of types of food. Principally, you will find three different cultures of food in Kuala Lumpur, the capital of Malaysia. These three typical foods are Malay, Chinese and Indian. As a Malaysian can be Malay, Chinese or Indian, Malaysian food can be Malay, Chinese or Indian. And the result of this mix of cultures is that some foods are common in more than one typical cuisine. For example, Nasi Lemak which originated from the Malays is now commonly cooked by the Chinese as well.

China Food

In China, eat means much more than simply fill a stomach, the food is always charged with significance and meaning. Each dish on the table has its own interpretation: oranges and chicken to wish good luck and good incomes, and the fish wealth, chestnuts, higher incomes, and the soy cheese, hoping to get rich. The newlyweds eat sweet dumplings made of glutinous rice flour and hope to make their wedding experience a smooth and harmonious, and on their wedding bed, there are nuts, dates, sweets and oranges left by their parents who wish the newlyweds give birth to a son as soon as possible.

Chinese habits during the meal

The table
The roundtable is best suitable because permits at guests to be at the same distance of dishes which are situated at the middle. Furthermore, taking in the same time on the table this permits to choose easier what they like, everyone can associate flavors as he wants.
In china, the guest has to use pecking foodstuffs take in dishes share.


The place setting
- Daily place setting
A bowl in which they eat, a pair of chopsticks placed in the right side and a spoon resting on its back and place and the right side too. There is also a small plate often placed under the bowl which is used to put the spoon when those has been used or put those chopsticks to take a break. Moreover, it’s also used to collect waste.

- Celebrations place setting
As the daily place setting, the bowl and saucer are mandatory.
A bowl for the rice and another for soups may be on the left side. A plate to collect waste, one cup at alcohol and possibly a tea cup will be placed in front of the diner, on the other side of the bowl.

Table tissues: the custom is that there are hot tissues and often scented repeatedly in particular after the tasting of greasy something or when we need to eat with fingers.

The seating
- The pride of place facing the entrance to the dining room and, if possible, facing south.
- The honor is attached to age, the degree of kinship and social standing rarely sex.
- The tradition wants to women are one side of the table and men on the other side. But, it’s quite common to alternate women and men as in Western areas.

Chinese habits during the meal

The use of chopsticks
We have to hold our chopsticks by their middle part. It’s the most convenient way. If we hold it too far above this part is considered arrogant, affected, while those who hold it below are considerate as cur. Moreover, it’s inappropriate to support the ends of chopsticks on the table to equalize it or suck its when don’t carry food. Chinese practice is to carry a bowl of rice to the lips and propel the rice in the mouth.

Time to start
All actions of the meal have to inaugurate by the person higher up. Thus, guests have to wait until the guest of honour take his chopsticks before take theirs which he picks a bite to eat or drink a sip of alcohol before to do the same thing. They don’t begin to serve food if their neighbours haven’t taken their chopsticks or eat anything until they are busy not to use.
Drinks
Generally, Chinese don’t drink during a regular meal home because their food is hydrated enough as soups. Tea is the drink which is much drunk; it is used for its digestive and decongestant. The beer and rice wine are the beverages rather festive, reserved for major events.

Celebration meal
It is closest to Western meal because dishes are served one after the other, they eat rice only in the end of meal and they drink alcohol all times. The number of dishes is more important because there is a dozen to twenty.

Particular dishes for a particular event…
The New Year cake made of glutinous rice flour, flavoured with red bean or longan and is steamed and cut into slices that are fried.
The block imperial spring rolls are small pancakes made from wheat flour or rice containing vegetables and meat cut into strips. It is the source of a picnic that takes the cemetery at All Saints Chinese.

China: an impressive variety of vegetables and dishes

There are eight major regional cuisines which are often grouped into four major families by geographic location and climatic conditions. It’s said that the South is sweet, the North is salt, the east is sour and the West is spicy. The coastal regions of North-East (Shandong), Southeast (Jiangsu, Anhui and Zhejiang) and South (Fujian, Guangdong) and the interior region of the Southwest (Hunan and Sichuan).

The North-East

After the Song Dynasty, Shandong cook became a representative cook of the North. Under the Ming and Qing dynasties, entered in the Court and was regarded as main kitchen, exercising a great influence in the regions of Beijing, Tianjin and north-eastern China. The people of North East are known to love strong flavors like garlic, vinegar and soy sauce. The cook is rich and generous; there is a dominant presence in wheat (cakes, buns, dumplings…). Mutton is associated with garlic and balsamic vinegar. The North cook, due to poorness soils, is composed of Peking duck, wheat rice and Mongolian fondue and is characterized by dishes flavored, tender and delicate. Its specialties are particularly refined and clear soup or milk and fragrant soup. In the north, we will find flat bread and noodles made from flour. Shandong cuisine is also distinguished from most other cuisines of China through its use of seeds like millet, wheat, oats and barley. These seeds are often served with boiled or porridge, or ground and steamed, or in a variety of breads.

The Southeast

In the Southeast, vegetables (bamboo shoots, bean sprouts lotus root…), fish and freshwater crustaceans are particularly appreciated. The dishes taste fragrant, fresh and light are enhanced with ginger, vinegar and rice wine. It’s known for its use of wild game and herbs, from the land and sea.

Specialties:
Chicken livers sauté with spices.
Sliced fresh water eel sauté.
Turtle candy.

The Sichuan cook is the toughest and spiciest. (Southwest)

The Sichuan pepper is ubiquitous in this cook, but they are red peppers imported from America after European colonization that have gave to this cook its current emphasis spicy (Chili and Sichuan pepper), sometimes unbearable for other Chinese provinces.

Specialties
Non-spicy meals are also available. This important consumption of chillies is due to the fact that they can withstand the cold and damp climate of the region. This cook privileges frying and steaming. The beef is more common than elsewhere, and is often cooked until it becomes a great tenderness. The buds are often dubbed harmonies evocative names strange taste, taste family, taste spicy-scented.
Chicken Chengdu, Kung Pao Chicken: diced meat chicken sauteed with dried chilli, Tea-smoked duck (pork cooked twice), Mapo Dofou: tofu cooked in a spicy sauce, Pot Sichuan spicy soup where you dip the food is cooked and eaten as and measure, like a fondue, Fuqi Feipian, Xue Zhuyu: fish in spicy sauce. It consists to choose the food we eat and want to soak in the hot chilli oil that is in a dish being boiled in the middle of the table.

The south cook especially around Guangzhou is the most varied and best known abroad

The regional cuisine of the South, widespread worldwide, is complex and rich flavours without dominating only the cool bonus. All fragrances are married. The steaming is honoured. Almost all animals have their place in the plate (snake, monkey, and mouse). Although the vegetarian dishes are also very present. In the South, more rice and rice products. It includes the famous pork with sweet and sour sauce and “dim sum” (array of dumplings, cakes and other snacks).

Specialities
-oyster omelette
-Popiah: turnip pancake, sausage, shrimp
-Dim-Sum: a great variety of blocked-based fillings encased in a variety of rice paste or wheat are steamed. They are consumed with a beverage or medicinal tea.

Malay Food-What is Malay Food?

The rich historical heritage of Malaysia has evidently resulted in its exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used. There are however, less commonly known herbs and roots that are essential in Malay cooking. Dried spices frequently used in Malay cooking are fennel, cumin and coriander. Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together. Santan or coconut milk is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness. Assam Jawa or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes.

Many Malay signature dishes require a key ingredient called Belacan (blah-chan). Tiny baby shrimp or brine are allowed to ferment, cured with salt, sun-dried and formed into a small brick or cake. Similar to how anchovy paste is used in Italian cooking, belacan is used much the same way, that is, sparingly. Not overly 'fishy', a tiny amount of belacan adds 'sweetness' to meats and intensity to fish & seafood. It adds a 'kick' to vegetable dishes, such as the famed Malaysian dish Kangkong Belacan.

Depending on the main basic 'flavoring' ingredient; Malay dishes can be more or less, distinguished into several 'styles' of cooking with different bases: coconut, sambal, hot chillies, tamarind, tomato sauce, dark-sweet soy sauce, tamarind & sambal, hot chilies. These basic styles of cooking can be applied to a variety of food, from meats, poultry and vegetables to all kinds of seafood and fish. There are innumerable renowned and distinguished Malay dishes; many of which can only be had at home. The best way to experience typical Malay food is to be invited for eat or macan in a Malay home.

Many Malay restaurants and stalls serve what is called Nasi Padang. It is not one particular dish but rather a meal of rice served with any number of meat, fish, poultry and vegetable dishes. The rice can be plain or lightly flavoured. A wide array of dishes are available for you to choose to eat with your choice of rice; from highly spiced and tongue-burning hot dishes, to mild, aromatically spiced stews and sauced dishes, and delicious deep-fried foods.

Malay Food-Malays' eating habits

There are different interesting facts about food and Malays’ eating habits. The first thing is that Malay food is rice-based so the most part of their dishes are rice-based. Oppositely to Western food which is high in protein, Malay food is rich in carbohydrates

Because of their religion, most of Malays are Muslims, so they don’t eat pork but some fish, chicken, beef and mutton. Malays are fans of hot and spicy, and sweet tasting foods. So Malays looks like Indians in their eating habits because they also like to eat spicy food. Malays don’t have appetizers or desserts during their meal. Malays love to eat all the tropical fruits as papayas, star fruits, bananas or mangoes. But the most popular here is the durian. It has a pungent smell but it is known as the king of fruits in Malaysia. Even if nowadays they use forks and spoons, Malays normally use their hand to eat.

It is customary among Malaysians to allow the head of the home and the older adults to start eating first before the younger ones do so. And it is also Malaysian courtesy to verbally acknowledge and invite the older adults to eat before you start eating yourself. Malays have often a small pot of water on the table to rinse their hands before to eat with it.

Mealtimes in Malaysia are not just for filling the stomachs but a time of family bonding. Sadly however, this traditional practice is becoming more and more diluted especially among the younger urban generation of Malaysians whose fast-paced lifestyles make it difficult to have family meals together. Nevertheless, most Malaysians try to have proper family sit-down meals at least once a week on weekends.

Malay Food-What are Malay dishes?

Nasi Lemak

It is rice cooked in coconut milk. This dish is usually eaten as breakfast and it is packaged in a banana leaf.

Malay Food-What are Malay dishes?

Satay

It is a famous meat-on-stick based on a spicy-sweet marinade. The meats which are more often used are chicken or beef.

Malay Food-What are Malay Dishes?

Beef Rendang

It is a spiced mix between the coconut and the beef meat. This dish is often serves during great occasions.

Malay Food-What are Malay Dishes?

Malaysian Fish Curry

It is a typical fish curry which is prepared by many Malaysian People.

Indian Food

Indian religious beliefs and culture have played an important influential role into the cuisine. The way to cook has also been influenced by the cultural interactions with Persia, ancient Greece, Mongols and West Asia; it has made a unique blend of various cooking ingredients across Asia. Influence from traders such as the Arab and Portuguese also diversified sub continental tastes and meals. The spice trade between India and Europe introduced European cooking styles adding to the flexibility and diversity of Indian cuisine.

There are too recent additions. For example, Islamic rules introduced rich gravies, pilafs and non vegetarian fare such as kebabs, fruits such as apricots, melons, peaches, and plums. India has known extensive immigration in its history, so it has benefited from numerous food influences. Food is became a marker of social and religious identity.

Indian population is known for its important part of vegetarian people who belong to sections of Hindu, Buddhist and Jain communities. 20 to 42% of the population follows a strict vegetarian diet, while less than 30% eat regularly meat. So, the cuisine into the country had to adapt this fact.

Nowadays, Indian cuisine has a remarkable influence on cuisines across the world especially those from Southeast Asia.

The Popularity and The Influence of Indian Food

Finally, Indian cuisine is one of the most popular cuisines around the world. It is well known not only among the Indian Diasporas but also among the population of North America and Europe.

Indian cuisine has also had a considerable influence on Malaysian cooking styles since the 19^th Century and enjoys too a strong popularity in Singapore.

Indian Specialties

The Indian cuisine is principally characterized by the use of various spices, herbs and other vegetables grown in India. These ingredients are also very used because there are a lot of Indian people which are vegetarians. Each region of India has got its own assortment of dishes and cooking techniques. But everywhere Indian cuisine is often spicy.

The staples of Indian cuisine are rice, atta (which is whole wheat flour), and an important variety of pulses. The most known are the masoor (redlentil), the chana (bengal gram), the toor (yellow gram), the urad (black gram) and the mung (green gram). Pulses are used extensively in the form of dal (split). Some can also be processed into flour.

Indian cuisine is using a lot the curry spice. Most Indian curries are cooked in vegetable oil. In North and West India, people use traditionally peanut oil for cooking while in Eastern India; it is the mustard oil which is the more commonly used. In the country, they use too coconut, sunflower or soybean oils.

The most frequently used spices in India are chili pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, coriander and garlic. The popular spice mix called garam masala, is usually a powder of five or more dried spices, commonly including cardamom, cinnamon and clove. Each region has a distinctive blend of garam masala. Some leaves are also commonly used like teipat (cassia leaf), coriander leaf, fenugreek leaf, and mind leaf into meals. In South India, they commonly use curry leaves and curry roots. Sweet dishes are seasoned with cardamom, saffron, nutmeg and rose petal essences.

Many Hindus are vegetarian. For Hindus, cows are sacred and for Muslims pigs are unclean, so beef and pork are not usually served, either in restaurants or in private.

The typical lunch in South India is like that: soup as an appetizer; a little rice with plain dhaal (vegetables) curry and ghee (sort of butter); rice mixed with a lean but spicy gravy for vegetarian meals or chicken/mutton/seafood gravy; rice mixed with rasam (dish in liquid form with herbs and spices, tamarind paste, turmeric and/or tomato); rice with curd (yoghurt); and to finish, fruit and beetle leaves/nuts.

Indian Beverages

Tea is a staple beverage in India. The finest varieties are grown in Darjeeling and Assam. The tea is generally prepared as masala chai. It consists to boil the tea leaves in a mix of water, spices such as cardamom, cloves, cinnamon, or ginger, and large quantities of milk. The aim is to create a thick, sweet, and milky concoction.

Another popular beverage is coffee which is largely served in South India. There are other beverages like nimbu pani (lemonade), badam doodh (almond milk with nuts and cardamom), and coconut water for example.

India also has many alcoholic beverages, such as palm wine, fenny and Indian beer. There is too bhang, which is prepared using cannabis and typically consumed in North India during Holi and Vaisakhi, that are typical Hindu celebrations.

Although these beverages are popular in India, people often prefer to drink water with their food because it doesn’t overshadow the taste of the food. It is also customary to offer drinking water to guests before serving any hot or cold drink.

Indian Customs

There are several customs associated with the manner of food consumption. For example, traditionally, meals are eaten while seated either on the floor or on very low stools or cushions.

Food is often eaten without cutlery, using the fingers of the right hand. The food has to touch only the two phalanges of fingers. Westerns often ask themselves to know why Indians eat with their hands because for them, it is uncultured and uncivilized. But if you ask any Indian, he will tell you that it is to completely enjoy the food. But the practice of eating food with the fingers has to lead to a certain minimum level of hygiene. People have to wash their hands before and after meals. One point to note is that in the past, meals were served on banana leaves. So, using cutlery would have only resulted in shredding the leaves. One thing that should be noted also is that Indian people eat only with the right hand. The left is considered unclean. There is a philosophy behind this Indian practice of eating. In India, eating is perceived as a sensual activity. When you are eating, you have to use four senses: the taste, the smell, the sight and the touch. If you ask any Indian, he will tell you that Indian food tastes best when you eat it with your fingers.

In India, traditional serving styles are varying from one region to another. A universal style of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, which are breads such as naan, puri or roti and rice. In South India, they use a cleaned banana leaf and other leaves as an alternative to plates. These original plates are principally utilized for festive occasions.

After eating, there is a procedure. You have to wash your hand and fingers using soap and your mouth with water. In most of the families, each family member has to carry the plate to the wash basin and wash it himself/herself. As for guests, the normally practice is to leave the plate right at the dining place and one of the lady members of the host will volunteer to clean it.

Indian cuisine has got some rituals. For example, the Wazwan is a ritual serving of all the food in the house to the guest. It has to be appreciated by the guest, so, it is not a simple meal. There are days of planning and hours of cooking the wazman. This meal is normally restricted to special occasions of celebration in homes and it includes table settings for groups of four on the floor. But these traditional ways of eating have been influenced by eating styles from others parts of the world. For example, the Indian middle class use spoons and forks, but no knife.

Conclusion

We can find in Malaysia three very different cultures: the Indian, the Chinese, and the Malay culture. These cultures have different food, values and ways to eat. For example Chinese people will eat using chopsticks whereas Indian people will eat with their hands. Chinese food is not spicy whereas Malay and Indian foods are using many spices in all their dishes. But these cultures mix themselves very well in a same country where you can discover different values and different beliefs through the food.