PHNOM PENH: (Bernama) The Malaysian diaspora in Cambodia is capitalising on their vibrant food culture to evoke nostalgic memories of cultural connections, even in a distant land.
Their cuisine conveys profound messages, transcending borders and evoking a sense of Malaysian identity.
The all-weather Malaysian comfort food - aromatic nasi lemak, roti canai, kaya toast and half-boiled eggs, enjoyed with a hot teh tarik - are iconic Malaysian breakfast pairings that are simply irresistible.
Malaysia’s rich and diverse food heritage has now suffused the Cambodian cosmopolitan culinary landscape enriched by Chinese, French, Indian, Japanese and Khmer as well as Korean mouth-watering menus.
"Malaysian food and drinks remain popular overseas because of the demand from Malaysians themselves who miss home-cooked meals.
"People from other countries who have visited Malaysia enjoyed its diverse cuisine, including the most popular nasi lemak and roti canai,” Chef Muhamad Faisal Ab Rashid (pic) told Bernama.
Faisal, a chef turned food and beverage entrepreneur, operates the "My Kampung” halal cafes in Phnom Penh and the coastal Sihanoukville province.
It has become a routine, from ordinary breadwinners to the C-suites, to enjoy a bite at their favourite Malaysian cafes in Phnom Penh before heading to their gruelling work in the Cambodian tropical weather.
The lip-smacking menus are endless - from curry laksa, bak kut teh and char kway teow to nasi goreng kampung. Combined with snacks like curry puffs, kuih ketayap, onde onde, kuih lapis, kuih seri muka - the dishes are the pride of Malaysia’s mixed-ethnic cuisine.
More than a dozen Malaysian restaurants serving a panoply of food, both halal and non-halal, have sprung up in Cambodia’s capital to serve some 5,000 Malaysians.
Passionate Malaysian cooks, supported by their young Cambodian assistants, are whipping up the dishes in popular outlets like My Kampung, Mamak Corner, Dulang, HKB Restaurant and Prata King.
The magic in the kitchen that produces this sumptuous food comes from the familiar spices - black pepper, clove, turmeric, cinnamon and star anise - which inject subtle flavours.
Flavoured with garlic, ginger, pandan leaves, chilli, prawn paste, and coconut milk, these ingredients further enhance the taste and aroma of classic Malaysian cuisine.
And not to forget the precious made-in-Malaysia Baba’s curry powder mix that gives the additional spicy kick.
Although these ingredients are easily available in the local wet markets, they are not as pungent as those found at home, gripe Malaysian cooks.
Wondering if the taste is as good as food cooked in Malaysia?
Faisal says: "In my opinion, the quality is quite similar if the cooks use ingredients imported from Malaysia.
"As a chef, one needs to adapt to the available ingredients in other countries and cook in a way that closely resembles the flavours of Malaysian food.
"This is because many countries have very few of the same spices as Malaysia.”
Flavours of Malaysia tells a poignant narrative of how Malaysia’s multi-ethnic communities dearly preserve their cherished recipes, sharing these culinary treasures even beyond borders. - Bernama
