A produce market in Kelantan, northeast Malaysia. The profusion of ingredients available to the country’s cooks owes a lot to migrants from elsewhere in Asia. Photo: AFP
A produce market in Kelantan, northeast Malaysia. The profusion of ingredients available to the country’s cooks owes a lot to migrants from elsewhere in Asia. Photo: AFP

‘Malaysian cuisine defines fusion’: from Rendang to roti canai and curry laksa, how other Asian cultures influenced the country’s food

  • What would Asian countries’ cuisines be like today if there had been no outside influences? Nowhere is the question more pertinent than in Malaysia
  • Essayist Dawn Tan, in her 2004 book Food From the Heart, surveyed the huge variety of foods in the country, and invited chefs to contribute recipes

A produce market in Kelantan, northeast Malaysia. The profusion of ingredients available to the country’s cooks owes a lot to migrants from elsewhere in Asia. Photo: AFP
A produce market in Kelantan, northeast Malaysia. The profusion of ingredients available to the country’s cooks owes a lot to migrants from elsewhere in Asia. Photo: AFP
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