#Jendela Ramadhan: The many wonders of traditional Malaysian food revealed

The country boasts rich multicultural population and traditions as well as its prosperous fusion of flavours and ingredients adds adding zings to the abundance of the local cuisine available.

It is no wonder that the unique nature of Malaysian food stemmed from the borrowed and blended range of cultural influences of yesteryear had resulted in the wonders of eclectic and vibrant tastes in the Malaysian food.

During the festive season, namely during the fasting month and Hari Raya Aidilfitri, Malaysians are often spoilt by a wealthy choice of dishes to choose from – for self-consumption or for visitors.

Once a busy trade hub, Malaysia’s history is one of the main contributors of its cooking influences.

Back in the day, migration, foreign occupation forces and its strategic geographical position makes the style and type of cuisine in Malaysia today complex in its nature and peppered with diverse influences from China, India, Indonesia, Borneo.

Even the ethnic groups from British, Thai, Portuguese and Dutch left an indelible impact in the tastes of Malaysian food.

The symphony and unique flavors of this variety is what makes Malaysia lauded as one of the world’s favorite food destinations by locals and foreigners, alike.

With Hari Raya just around the corner, a true Malaysian would only think of the joyous food galore and the nostalgia it brings.

Astro AWANI interviewed celebrity chef , Zamzani Abdul Wahab or popularly known as Chef Zam who shared his thoughts on the wonders of traditional dishes in Malaysia that is not just popular in the past but also today.

Our diverse ethnic influences due to our nation’s long colonial history have made each and every region in this country shine with its own identity especially in food.

Each state today has its very own signature traditional cuisine, dishes and even pastries. For example, in most parts of the East Coast such as Kelantan and Terengganu, one will be spoilt with the delectable tastes of nasi dagang, nasi kerabu or keropok lekor and akok.

In Negeri Sembilan, Pahang and Perak , the famous cuisines include patin fish tempoyak, asam laksa, onde-onde and gulai lemak cili api.

Chef Zam, who has been in the culinary business, was ecstatic and proud as reminisces the days growing up in the charming town of Terengganu.

With decades of experience in the authentic and modern food business under his belt, Chef Zam personifies a genuine foodie and one who truly understands the elements that brings the flavour in a dish.

Chef Zam, who is the founder of cooking academy, Silverspoon International College, stressed that traditional dishes tshould always be the star when entertaining guests especially during the festive season.

With the wide range of recipes that have been modernized and have passed waves of reformation and the influence of western culture, traditional Malaysian cuisine is now not much inherited.

So could the traditional Malay delicacies be lost in time?

For Chef Zam, the knowledge in traditional local cuisine is the most important aspect in maintaining the existence and the uniqueness of Malaysia through its delectable range of food.

The younger generation needs to understand the value of our heritage and this can only be achieved through exposure, he said.

"You can't love what you don't know. Can you?" said Chef Zam, as a matter-of-factly.