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Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
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As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments, herbs and spices used in cooking vary.
Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of the place of origin, such as laksa and chicken rice. The same thing can be said with Malaysian Borneo and Brunei, such as Ambuyat. Also because of their proximity, historic migration and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, Thailand and the Philippines, as these nations often share certain dishes, such as satay and rendang.
Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Teochew, Cantonese, Hakka and Hainanese cuisines. However, despite the vast majority of Indian Malaysians are descendants of immigrants from southern India, Malaysian Indian cuisine has a mixture of north-south Indian and Sri Lankan diversity that can be differentiated by drier or wetter curry dish preparation.