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Malaysian Food is not one particular distinction of food but a culinary diversity originating from it's multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the Indigenous peoples of Borneo. A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'. Presented here are some of the various delicious and popular dishes from this rainbow of gastronomic spectrum, with pictures and detailed recipes, from each unique ethnic kitchen.

Malay Satay — those little skewers of meat with peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of Satay exudes from practically every corner you pass: road side Malay stalls, hawker centers, pasar malam (night markets), kopi tiam (Chinese coffee shops), and even high-end restaurants.

Of course Satay is universally loved across Southeast Asia. (It’s commonly believed that Satay is the region’s distant cousin to Middle-Eastern Kebabs, thanks to the spice route and the culinary influence of early Arab traders.) However each country has their own interpretation for Satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead…

No surprise then that Malaysian Satay is made with ingredients and spices commonly found in Malay cooking; shallots, lemon grass, turmeric powder (kunyit), and coriander seeds. The basic recipe calls for the cook’s meat of choice — be it chicken, beef, lamb — to marinate for many hours or even overnight so as to lock in the flavor. In addition to the peanut dipping sauce, Malay Satay is served with ketupat, onions, and cucumber. Trust me, the taste of these side dishes complement each other exquisitely.