Malaysia is regarded as highly fortunate when compared to most nations because it is a paradise of delectable food, created by the numerous races that call this diverse country home.
From the legendary Breakfast of the Gods Laksa Sarawak to rendang, roti canai, nasi lemak, masak lemak cili api, asam pedas, ambuyat, keropok lekor, nasi kerabu, nasi dagang, nasi kandar, otak-otak, satay, rojak, char kuey teow, ketupat, and many more that I cannot finish naming them all, I believe it would take years for tourists or Malaysians themselves to discover and sample every cuisine.
Imagine the variety of foods you can enjoy in Malaysia, where almost every ethnic group has their own special dish.
We, as Malaysians, appreciate the rich culinary legacy of our multi-ethnic culture. We are united in our appreciation of the nation’s diverse food despite being split along religious, ethnic, and racial lines.
Even among ourselves, we tend to argue about which state has the best cuisine; none of us was ready to concede until a foreign friend claimed that his country also had excellent cuisine.
I believe it was the point at which everyone stopped fighting and decided that Malaysian food was the finest, regardless of the state from which it came.
And have you ever noticed that bringing up food is the best way to strike up a conversation with a stranger?
I asked various people how they believed Malaysian cuisine might bring our nation together, and this is their response.
Wesley Juntan said that if there is anything that can bring Malaysians together besides sports, it is our cuisine.
“Malaysian food also gave us pride, both domestically and internationally.
“I’ve been meeting countless people whenever I travel abroad, and when they hear Malaysia, all they keep talking about is our mouth-watering dishes.
“That alone made me feel proud; any Malaysian will feel the same. We Malaysians all ‘speak’ nasi lemak, roti canai, and laksa; food is like a language to us,” he said.
Wesley added that every time he went to pasar malam, he loved to see the various Malaysian foods that were on sale, and his favourite picks would be nasi lemak, cendol, and traditional kuih.
Meanwhile, Uvaneswari Aripitri, who loves pani puri and sells them during weekends, believes that food is a medium of cultural exchange among Malaysians.
She said that Malaysians shared their culture just like they shared their food.
“Pani puri (also known as golgappa) is a popular bite-size Indian street snack consisting of a hollow, crispy-fried puffed ball that is filled with potato, chickpeas, onions, spices, and flavouring water (usually tamarind or mint).
“I love to see when most of my non-Indian customers also love pani puri as much as I do.
“This food’s versatility as a snack that can be tailored to fit personal preferences is one of its best features. You can suit it to your tastes, whether you prefer it spicy or mild, with extra chutneys or without. So it comes as no surprise that anyone might become connected to the pani puri.
“Pani Puri is suitable for people of all ages because it is a fantastic source of fibre and important vitamins and minerals.
“It is an excellent digestive aid since the spicy and tangy-flavoured water also promotes digestion and helps with nutrient absorption. You can definitely share this cuisine with a variety of individuals,” she said.
Meanwhile, Desmond Marcus believed that our cuisine has a big part to play in bringing Malaysia’s diverse people together.
Based on his experience, he said it is typical to see people of various races and religions sit down for a meal and enjoy local cuisines in Malaysia.
“When families and friends get together to celebrate holidays or just to dine, they share experiences that strengthen their bonds.
“For instance, to accommodate our guests from different religions, my family will cook Laksa Sarawak as the main dish on Gawai Day. After all, who doesn’t enjoy Laksa Sarawak?
“Apart from that, the Muslims also frequently dine in Chinese restaurants or food courts because the stalls are primarily run by Muslims,” he said, adding that one of his favourite places to eat Laksa Sarawak is Swee Kang Ais Kacang.
Elaborating, Desmond believed that Malaysian food acts as a cultural bridge, uniting people through shared culinary experiences and highlighting the country’s vast diversity.
“It’s a unifying force that fosters a strong sense of Malaysian identity,” he added.
To me, this is what Malaysia is all about. We come from many states in addition to having various racial and religious backgrounds. Despite our differences, we are all proud to be Malaysians.
If we enjoy the food we eat, we ought to be proud and supportive of the multiracial and multicultural people who make it possible.
After all, respecting the cuisine of another culture fosters respect for that culture’s traditions, which in turn fosters respect for its people.
We may be divided by things like religion and beliefs, but our shared culture and nationality bind us together.
In conjunction with Malaysia Day, let’s take a moment to reflect on the struggles our ancestors endured in their fight for independence.
Let’s work together to develop a better Malaysia. Happy Malaysia Day, peeps!
