Malaysian
Food can be categorised into the 4 major categories : Traditional Malay,
Nyonya, Chinese & Indian.
The
Malay Cuisines vary from state to state. Some of which are influenced
by the Indians as well as the Chinese. Most Malay cuisines are typically
spicy. From satay to laksa, there is a whole lot of variety to savour.
There
is a wide range of Chinese cuisine available here from Hakka, Cantonese
to Szechuan .From hawker typed to the elaborate ones, you will awe with
interest for the way the dishes are prepared.
Last
but not least, the ever popular Nyonya cuisine is the blend of Malay and
Chinese, and "Mamak", the merging of Malay and South Indian.
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Cooking classes can be enhanced with a visit to the wet market to see the spice & local traders with their produce in the rarest form. In additiion, a factory visit to a curry & spice producer and the renowned oyster sauce - Lee Kum Kee can be included in the itinerary. |