Hi guys, in this post, I'll share with you what I've learned about Malaysian food regarding taste. It is common in Malaysia to judge something by the degree of spiciness, like most Asian countries, Malaysia is one of the many that prides themselves of spicy food, some of which include, curries, Nasi Dagang, pulut,or the sambal belacan served with many rice dishes. Malaysians enjoy using a generous amount of spices coupled with coconut milk as their trademark, this makes up a high percentage of their food with just two ingredients! Nearly every meal is served with rice, rice plays an important part of the meal, it is seen as the ingredient that combines all the flavours together where the fumes of the coconut rice is mixed in with the chilli peppers, onion and galic from most dishes. Lemongrass is commonly used in Malaysian food and can be found in a variety of dishes, the most common of which is featured in Rendang. Rendang is a spicy meat stew that orginated from Christian's home land, Indonesia, but we Malaysians just made it taste better. Also, Malaysians enjoy the sweetness of food, and can be found from their savory and sweet dishes. The peanut satay sauce has a large amount of sugar, used to extract the flavours of the barbequed satay sticks and the onion and cucumber that is served with is used to break the strong flavours, providing a relief of taste. Overall that pretty much sums up the flavours of Malaysia!
-Derwin
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