| Malaysia is situated in south east Asia
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| | Indian and Chinese food too, remained as
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| and is rather unusual in that one part
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| | central to the diet. Muslim Malays
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| lies south of Thailand on the south east
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| | excluded pork and Indian Hindus excluded
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| Asian peninsular, with Singapore at its
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| | beef but delicate Chinese flavourings,
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| tip. This is where the capital, Kuala
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| | Indian spices and herbs from South East
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| Lumpur, is to be found. The other part
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| | Asian made an appearance.
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| lies across the South China Sea and forms
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| | Nasi means cooked rice in Malay and Nasi
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| the northern one third of the island of
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| | Goreng, that well known Indonesian dish,
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| Borneo, surrounding the Sultanate of
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| | is cooked rice, usually fried with
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| Brunei.
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| | flavourings for breakfast. For special
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| Malaysia has a mixed history which
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| | occasions it has a fried egg on top. But
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| reflects in today's cuisine.
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| | I digress, Malay Nasi dishes include Nasi
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| In the 15th Century, the southwest (April
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| | Kander, much influenced by Indian cuisine
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| to October) and northeast (October to
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| | and consisting of both fish and meat
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| February) monsoons brought the ships of
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| | curry, rice and hard boiled eggs. This
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| the Arabs, Indians and Chinese who traded
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| | dish used to be bought from an itinerant
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| in spices, silk and precious stones. Many
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| | salesman who carried his wares in baskets
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| of the traders remained behind and
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| | suspended from a pole over his shoulder
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| married local women. A slow conversion to
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| | (kinder means shoulder in an Indian
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| Islam began, which meant that pork was
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| | dialect). A bit of everything would be
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| excluded from the Malay diet.
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| | placed on a banana leaf and the sauce
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| The 16th Century saw the arrival of the
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| | dripped over the hard boiled eggs.
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| Portuguese, who brought chillies with
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| | The Malays adopted some Indian recipes
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| them, the Dutch and the British, all of
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| | and in return the Indians started to add
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| whom remained for some time to rule the
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| | galangal, lemon grass and coconut to
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| country.
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| | their food. Then came the food of the
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| During the late 18th and 19th centuries,
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| | Nonyas which resulted from the marriage
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| Great Britain established colonies and
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| | of Malay men to Chinese women which
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| protectorates in the area and brought in
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| | introduced Chinese seasonings such as
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| more Indians and Chinese to work in the
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| | star anise and salty soy sauce.
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| tin mines and rubber plantations. Many of
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| | The resultant cuisine is a pleasant mix
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| these Asians stayed too and from all
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| | of hot and spicy with mild and perfumed.
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| these influences, current day Malay
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| | Liz Canham:
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| cuisine evolved.
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| | As well as a love of Asian cooking as you
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| Originally, Malay cooking consisted of
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| | can see in her Asian Food and Cookery
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| fish flavoured with shrimp paste, pepper,
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| | website, Liz seeks to help newcomers to
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| ginger, turmeric, lemon grass or
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| | the world of internet marketing with
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| tamarind. Rice was always a staple in
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| | tools, tips and training from her
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| this area and being a major part of
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| | website.
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