Origins
Malaysian cuisine has developed over the region's history. Although the modern state of Malaysia did not exist until 1963, the cuisine can claim … See more

Meat
Malaysian poultry is handled according to halal standards to conform with the country's dominant and official religion, Islam. Imported … 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 commonly available: the bird's eye chilli See more

A kopitiam or kopi tiam is a traditional coffee shop patronised for meals and beverages, predominantly operated by Chinese proprietors and especially members of the See more

Rice
Rice (Malay: nasi) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer Sri Owen, … See more

Vegetables
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 rarely if … 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. … See more