Malaysia as a country was formally formed in 1963 when peninsular Malay, Singapore, Sarawak and Sabah joined together to form the Federation of Malaya (Singapore subsequently withdrew in 1965).
Malaysia is a warm and welcoming country with varying landscapes from some of the oldest rainforest in the world to some of the world’s top dive spots. Although predominately Muslim it has an eclectic make up of peoples and languages.
Malay 50.1%, Chinese 22.6%, indigenous 11.8%, Indian 6.7%, other 0.7%, non-citizens 8.2%, speaking Bahasa Malaysia (official), English, Chinese (Cantonese, Mandarin, Hokkien, Hakka, Hainan, Foochow) and Tamil.
Malaysia, ia what is described as a middle income country and is working towards it’s stated aims of being considered a fully developed country by 2020. Although it is progressing to become a modern service based economy at present it is still heavily dependent on commodity exports generally tin, petroleum, timber, copper, iron ore, natural gas and bauxite.
Malaysian food moves from traditional Malay, Chinese and Indian through all the possible combination you can have from mixing the three. Add to this the myriad of dishes available from the indigenous population and you have a gastronomic delight. Much like most of Asia eating out goes the full spectrum of top of the range Michelin restaurants to street stalls where you can have a full meal for less than one US dollar.
The most popular dish in Malaysia is nasi lemak, which consists of rice cooked in coconut milk with an assortment of side dishes. These side dishes vary from place to place but the basic is hard-boiled egg, peanuts, vegetables, lamb/chicken/or beef curry, seafood and sambal (chili-based sauce).