Malaysian cuisine generally uses curry and interviews? Third, the winter inflammation is cooked with three or four seasonings, which has a hot and sour taste and colorful dishes. Cattle, sheep, chickens, ducks, fish and shrimp are the main ingredients, and pork is used little or not. Coconut juice is widely used as the main ingredient of their food. These dishes are very unique. Famous dishes include Asan fish head, Dongyan cuttlefish, Satay kebab and so on.

Characteristics of Malaysian cuisine:

Malaysian cuisine has been developed under the constant influence of Indians, China and Middle Easterners who went to Malaysia. The main raw materials, especially spices, such as pepper, citronella, ginger, curry leaves, cumin, etc., were first introduced to Malaysia by Indians and Arabs, and the cooking methods were mainly steaming, boiling and frying.

The cuisine in northern Malaysia tastes similar to Thai cuisine, mainly sour and spicy, and most of them use Thai spices called Assam. The food in the south is similar to that in Singapore, but it is sweet and spicy. The main course here in Sabah is light and rich Malay Chinese food, which combines the characteristics of coconut fragrance and heavy taste dishes.

Extended data:

There are roughly five kinds of Malaysian sauces commonly used:

1, Asian ginseng sauce: made of 15 kinds of spices, such as sour peel, southern ginger, citronella, Malay pepper, etc. Malays like to eat spicy food.

2, maiden sauce: use 20 kinds of spices such as ginger flower and lemon to make seafood dishes.

3. Ba Shen sauce: shrimp, ginger flower, etc. It tastes fresh and is mostly used to make shellfish and fish dishes.

4, spicy mix: shrimp stir-fry in an iron pan for two hours, dry and deodorize, and then add other seasonings to make it, mostly used for seasoning staple food.

5, mint sauce: mint leaves, sour skin water, ginger flowers and so on. , with seafood and tofu dishes.

References:

Baidu encyclopedia-Malaysian cuisine