Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.
Malaysian Food is not one particular distinction of food but a culinary diversity originating from it's multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the Indigenous peoples of Borneo. A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'. Presented here are some of the various delicious and popular dishes from this rainbow of gastronomic spectrum, with pictures and detailed recipes, from each unique ethnic kitchen.
Malaysia is in Southeast Asia. Geographic coordinates: 2 30 N, 112 30 E. The size of Malaysia is slightly larger than the state of New Mexico, USA. Malaysia consists of two parts: West Malaysia, also called Peninsular Malaysia or Malaya; and East Malaysia. The two parts are 403 miles [650km] apart and are separated by the South China Sea.
West Malaysia is bordered on the north by Thailand, on the east by the South China Sea, on the south by Singapore [separated by the narrow Johore Straits], and on the west by the Straits of Malacca and the Andaman Sea. There are 11 states and two federal territories in West Malaysia.
East Malaysia is bordered on the north by the South China Sea and the Sulu Sea, on the east by the Celebes Sea, and on the south and west by Kalimantan - the Indonesian part of Borneo. There are 2 states and one federal territory in East Malaysia. Along the coast within Sarawak is the independent nation of Brunei.
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