Malaysian Food History

Malaysian food history and culture is a voluptuous ton of mixed cultures and races all of whom have brought their national dishes and foods to the shores of Malaysia nearly since the beginning of history.

More than 1500 years earlier a Malay kingdom in Bujang Valley welcomed vendors from India and China who brought with them gold and silks together with an abundance of foodstuffs and an in-depth supply of herbs and spices which have made Malaysia what it’s now.

A thousand years after, Arab traders arrived via the Straits of Malacca and brought with them the practices, principles, and foods of the Islamic state. By the time the Europeans arrived, specifically from Portugal, they were stunned at the cosmopolitan existence and the cultural mosaic of religion, food and lifestyle. The Indian and Chinese individuals became, and still are,the two most prominent trading partners of Malaysia as it’s now. There are, nevertheless, a dizzying collection of indigenous tribes that have held to their age-old practices which have made the Malaysians still the biggest ethnic group still inhabiting the peninsula and islands.



Traditional Malay culture still centers around the ‘kampung’ or hamlet where family life hasn’t changed significantly over time. Settlers worked substantially in the rubber sector, but slowly the folks disperse through the whole cities, taking with them their own foods, so much so that many ideas were embraced into the Malaysian food culture. Chinese influence on the bigger cities, especially around Penang can frequently get one consider they’re dining out in China itself. Chinese, Indian and Malay families have intermarried over the years so an artificial set of beliefs, foods, principles and life basically created a completely new culture. This group of individuals became known as babars and nonyas and food layout is often called ‘nonyan’ after these mixed race populations. If you add this to Malaysia’s intimacy to Thailand, it is possible to add this to the abundant sophistication of the food culture. The strong spice trade between these various states has made Malaysian cuisine the intricate mixture of food that it’s become.

Malaysian cuisine if often called ‘the first fusion food’ but some regional cuisine, especially along the coast and in the north has still stayed. Malacca, in the south, is home to the Babar Nonyan food, mentioned before and much of it’s served in quaint little cafes and miniature eateries, frequently part of somebody’s dwelling or historical house and very much a mixture of Malay and Chinese dishes, whereas ‘Mamak’ cuisine has a more Indian sway.

Many traditional dishes do remain within the Malaysian food arena, including satays, nasi goreng, laksas, and rendangs, although Indonesia does lay claim to a couple of these recipes. The one thing that is certain is the exceptional flavor and aroma of Malaysian food with their use of strong spices like chili, cinnamon ginger, and galangal, herbs like coriander and aromatic plants including lime, tamarind, and pandan. Virtually every part of a spice or plant can be used including the stalks and leaves.

A advanced combination of salty, sweet and sour, joined with frequently a surprise inclusion of hot heat, makes Malaysian food a joy to savor in your taste buds.

If you desire to taste the finest and authentic Malaysian Food in Brisbane, come see Satay Ria Malaysian Restaurant. Have a look at their web site to see their menu or publication an internet booking at http://satayria.com.au. Visit Satay Ria divisions at Satay Ria Cannon Hill – Store 8 Cannon Central 1145 Wynnum Rd, Cannon Hill, QLD 4170 and Satay Ria Malaysian Restaurant Fortitude Valley – 165 Wickham Street, Fortitude Valley, QLD 4006.