date:Jan 17, 2014
ian cuisine combines these spices with aromatics such as galangal, lemongrass, ginger, tamarind and curry leaves to create a deeply-layered, complex flavor without the spicy heat of other Southeast Asian cuisines. As the center of the world's spice trade in the 15th century, Malaysia became a unique melting pot of Malay, Chinese, Indian and Nonya cooking styles. Malaysian food combines the best of these flavors into a single cuisine.
Malaysia's Food Ambassador to the U.S., Christina Arokiasamy