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What They Eat: Malaysia
It is easier to try teasing odor of Malay cuisine than to describe it. Give a shot at throwing into a boiling kettle a thimbleful of India and a pinch of China, spice it up with pungent infusion of Indonesia and sultry spirit of Morocco, add a couple of drops of Siam and stew on slow fire for several hundred years watching scattering of Portuguese influence melt in checkered amalgam of culinary traditions of peoples of Malaysia – and you will taste bliss.
13.04.2017 | What They Eat, Malaisia
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