Malaysian cuisine has developed over the region's history. Although the modern state of Malaysia did not exist … See more

Rice (Malay: nasi) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer Sri Owen, there is some evidence for rice cultivation found in the state of Sarawak in Malaysian … See more

Malaysian poultry is handled according to halal standards to conform with the country's dominant and official religion, Islam. Imported poultry is available at major hypermarkets, supermarkets and speciality stores espe… See more

Locally-grown produce is available year-round as Malaysia is a tropical country and does not have four seasons. During rainy seasons, vegetable yields may decrease (which may result in an increase in market price), but r… See more

Chilli peppers are indispensable in Malaysian kitchens, and both fresh and dried forms are used. Chillies come in several sizes, shapes and colours. As a general rule, two type of chilli cultivars are the most co… See more

There is no standard breakfast (Malay: sarapan) menu due to Malaysia's multi-ethnic social fabric as well as the advent of modern influences. Western-style breakfast like breakfast cereal, cooked eggs and toast have beco… See more