Malaysian cuisine generally uses curry and door-to-door visits? Three, three, winter inflammation four spices seasoning cooking, with hot and sour taste, bright and colorful dishes. Cattle, sheep, chickens, ducks, fish and shrimp are the main ingredients, and pork is used little or even 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 have been to Malaysia. The main raw materials, especially spices, such as pepper, lemon grass, ginger, curry leaves and cumin, were first introduced to Malaysia by Indians and Arabs, and the cooking methods were mainly steaming, boiling and frying.

The dishes in northern Malaysia taste similar to Thai food, mainly sour and spicy, and most of them use Thai spices called Assam. The food in the south is similar to that in Singapore, which is a little sweet. The main course here in Sabah is light and rich Malay Chinese food. At the same time, it combines the characteristics of coconut flavor 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, ginger, citronella and malayan pepper. Malays like to eat spicy food.

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

Ba Shen sauce: shrimp, ginger flower, etc. , with a fresh and tender taste, is mostly used to make shellfish and fish dishes.

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

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

References:

Baidu encyclopedia-Malaysian cuisine