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Food before and after Merdeka

The word "Merdeka" is very important to Malaysians because it means "independence" in Malay. It represents when their country became free from colonial rule and became its own nation. Malaysians feel a strong connection and pride in their country because of "Merdeka." It reminds Malaysians of the challenges their leaders and ancestors faced to keep their country free.


Every year, Malaysians celebrate Merdeka Day with things like parades and raising their national flag. Malaysians also show their unity through the food they make. You can see this in the many different kinds of food in Malaysia. Malaysian food shows the mix of cultures in the country. Malaysians really like their food because it mixes flavors from the native people, Chinese, Indian, and Malay traditions.


Each group brings its unique flavors, ingredients, and cooking techniques to the table, creating a mouthwatering medley of dishes. This blend of diverse culinary traditions not only tantalizes the taste buds but also symbolizes the beautiful harmony and peaceful coexistence among Malaysians. In fact, some of these famous food fusions have been celebrated both before and after gaining independence, adding an extra layer of cultural richness to Malaysia's culinary heritage.


Famous Food Fusion Before Merdeka

Laksa Nyonya

The cultural blend of Chinese and Malay ancestry is known as Nyonya or Peranakan. A good example is Laksa Nyonya, which combines Chinese wheat noodles with a thick, spicy soup made from coconut and frequently topped with eggs, fish cakes, and prawns. This tasty dish is the result of combining ingredients and cooking methods from China and Malay cuisine.


Nasi Kerabu

This dish, which comes from Kelantan, demonstrates the influence of Thai and Malay cuisines. It is composed of grilled fish or chicken, a variety of herbs and vegetables, sambal, and blue rice. The utilization of fresh herbs and the harmony of flavors have Thai influence!


Mee Siam

One dish that showcases the fusion of Peranakan and Malay flavors is Mee Siam. It is composed of rice vermicelli and served with a tangy, sweet, and spicy gravy mixed with dried shrimp, tamarind, pepper, and other spices. Lime, tofu, chives, and cooked eggs are frequently used as garnishes for the dish. The precise translation of the name "Mee Siam" is "Siamese Noodles," a nod to the Thai food that is nearby. In Malaysia, the meal was modified and developed using regional ingredients and tastes.


Famous Fusion Food After Merdeka

Mee Goreng Mamak

A popular meal at mamak stalls, which are Indian Muslim restaurants, is this Mee Goreng Mamak. It has stir-fried noodles mixed with veggies, tofu, chicken, or and cucur udang, as well as a blend of Malay and Indian spices. The cuisine that is created when Chinese and Indian stir-frying methods are mixed is a distinctive representation of Malaysia's multiculturalism.



Popular in Malaysia, rojak is a salad that combines ingredients from several ethnic groups. A variety of fruits and vegetables, including cucumber, pineapple, and jicama, are combined in this meal and served in a sweet and spicily sauce consisting of tamarind, chili, and shrimp paste. The blend of sour, spicy, and sweet flavors represents the variety of Malaysian palates.


Chicken Rice

Although this cuisine was brought to Malaysia by Chinese immigrants, Malaysians have adopted and made it their own. It is composed of rice that has been spiced and poached chicken, accompanied by ginger paste and chili sauce. The fusion element is found in the combination of Malay and Chinese cuisines, as well as the impact of the cooking customs of the Hainanese Chinese minority.

Written by: Alia Adrina Asri

Love Earth Nutritionist

BSc Nutrition (Hons)