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Langkawi Popular Food
When early Chinese settlers arrived in Malaysia some took on local Malay wives. As a result tastes and flavours merged and developed into a unique cuisine called Nyonya cuisine.
Indian Muslim cuisine evolved when Indian Muslim men from South India in the 17th century, took on Malay wives. Out of this fusion came another unique cuisine which described as robust, hearty and spicy.
But though each race has a different cuisine, all share a common feature at the table rice. Rice, cooked in a variety of ways, is the staple food of Malaysians and appears at almost every meal along with a number of accompanying dishes. A typical Malaysian meal would consist of rice, two or three vegetables and a meat or a fish dish.
Food, glorious Malaysian food
Malaysian food: there are just no limits to that term. What would you expect, when the country is such a melting pot of cultures. First we have the three main ethnic groups: Malays, Chinese and Indians. Then all the sub-groups, the regional variations, the different sub-cultural divisions, combined with the influences of our neighbours, the colonial powers, and our postwar partners.
Local food is a mixture of many elements, and no wonder then that the name of one of our most popular dishes, rojak, is also slang for a haphazard mixture of things. (The Chinese version of rojak is basically a salad of sliced fruits and vegetables mixed with shrimp paste; the Indian Muslim variety is sliced fritters, beancurd and vegetables eaten with spicy peanut sauce.). As a result of all these influences, there is seemingly no limit when it comes to the variety, and abundance, of food you can get here.