MALAYSIANS undeniably have an openness about adopting and adapting to different food cultures. It is what makes us a great foodie nation.
A recent example is by looking at the many Raya open houses serving dishes beyond the festive staples that we grew up with.
It’s not uncommon to see spaghetti bolognese, kebab, biryani and even summer-style salads prepared next to the traditional favourites. Desserts options have expanded too.
Why do we love Mediterranean food and others like it so much?
There is no denying that there is a growing love for Mediterranean and Middle-Eastern style dining in Malaysia.
The list of vegetables and fruits to whole grains, healthy fats, and protein seen being incorporated in menus visible today adds to the exciting display of colourful festive fare.
Mediterranean food refers to cuisine from all the countries bordering the Mediterranean sea (including Italy, Greece, Egypt, Turkey, and Syria) and is considered to be representative of Mediterranean culture.
“Why it’s so popular is because some of the ingredients used are similar to our Asian diet,” shared Chef Datuk Ismail Ahmad when met at a gala dinner for the ongoing Turkish Cuisine Week “You will find eggplants, limes, and other tropical produce that are familiar being used in a Mediterranean meal."
The skills and flavours used by chefs are what determine which food stands out from the rest.
Traditionally, Asian cuisine takes its inspiration from a repertoire of techniques such as stir frying, steaming, roasting or braising.
“While some techniques differ, there are similarities at play still in the preparation. For instance if we compare the variations of fragrant rice options such as yellow rice and tomato rice.
“Another would be between the grilled meat skewers and satay or ayam percik – the latter would be slathered with gravy but the technique is still pretty much the same,” added the celebrity chef.
No right or wrong
According to Chef Ismail, Mediterranean and Middle Eastern flavours are somewhat in the middle, where the Malaysian tongue doesn't find them too foreign.
“Historically we have grown accustomed to certain spices and herbs infused in dishes due to centuries worth of trade. This is in fact the common denominator that binds us when it comes to taste,” he said.
In addition, the Asian diet contains very little dairy products, even low-fat or non-fat choices, leaving no other options for calcium.
A Mediterranean diet may be more appealing for those looking to overcome this and acts as an added factor as to why such a type of cuisine is so popular.
“Malaysians have generally become more excited to enjoy food, and there is no right or wrong way in exploring the different flavours of the world.
“Of course heritage and traditional staples are still being maintained but the openness to food itself is continuous,” expressed Chef Ismail.
When asked if Malaysian food itself is being recognised and appreciated in other regions, the Tourism Malaysia ambassador shared that the response through the many gastrodiplomacy programmes have been good.
“This is because people, especially the young, are well traveled and demand for a wider palate when it comes to enjoying food.
“I believe that when you cook with love there is always a connection,” he added. – The Vibes, May 22, 2022
