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Malaysian cuisine Masakan Malaysia
Regional and cultural cuisines
Chinese
Eurasian
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Javanese
Malay
Peranakan
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Ingredients
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Types of food
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Holidays and festivals
Chinese New Year
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Tadau Kaamatan
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Related cuisines
Bruneian
Chinese
Filipino
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Indonesian
Singaporean
Thai
See also
History
Cookbook: Cuisine of Malaysia
Ipoh cuisine
Malaysia portal Food portal
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Indian cuisine
Regional cuisines
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Anglo-Indian
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Ingredients, types of food
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See also
History
Etiquette
Indian chefs
Cookbook: Cuisine of India
Related cuisines
Nepalese cuisine
Sri Lankan cuisine
Bangladeshi cuisine
Pakistani cuisine
Bhutanese cuisine
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Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
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