1Malaysia is intended to provide a free and open forum to discuss the things that matter deeply to us as a Nation. It provides a chance to express and explore the many perspectives of our fellow citizens. What makes Malaysia unique is the diversity of our peoples. 1Malaysia’s goal is to preserve and enhance this unity in diversity which has always been our strength and remains our best hope for the future. Each of us – despite our differences – shares a desire for a better tomorrow. Each of us wants opportunity, respect, friendship, and understanding.
So,we would like to share our video about
Food culture in malaysia-1food 1malaysia
Malay & Nyonya Food: Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.
Indian Food: Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Spices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries. Curry powder is almost never used. Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.
Chinese Food: When people in the West speak of Chinese food, they probably mean Cantonese food. It's the best known and most popular variety of Chinese food. The food are usually stir-fried with just a touch of oil to ensure that the result is crisp and fresh. All those best known 'western Chinese' dishes fit into this category - sweet and sour dishes, won ton, chow mein, spring rolls.
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