Truly Asia, Malaysia. The catch line from their promotional campaign really represents what the country stands for. Whether its food, people, vibrant culture or geography, the diversity of Asia is in full bloom in the country and holidays in Malaysia would become a tour of the whole continent.
The tropical islands of Malaysia are considered among the most beautiful in the world and some of them include Langkawi, Redang, Tengol and Labuan. Labuan is also known for its scuba diving and other water sports. Malaysia has fame for its tropical rainforests and Taman Negara, Lambir Hills National Park and Ampang Forest Reserve must always be included in the itinerary while visiting the nation. Besides natural beauty the country is also considered as the symbol of development in the region and its Petronas Twin Towers in Kuala Lumpur adorn the sky line with aplomb. Opt for Malaysia tour packages from Cinnamon and you will know how our expertise on the country can help you customized your itinerary that best suits you
Situated in the heart of Southeast Asia at one of the world's major crossroads, Malaysia has always been pivotal to trade routes from Europe, the Orient, India and China. Its warm tropical climate and abundant natural blessings made it a congenial destination for immigrants as early as 5,000 years ago when the ancestors of the Orang Asli, the indigenous peoples of Peninsular Malaysia, settle here, probably the pioneers of a general movement from China and Tibet. They were followed by the Malays, who brought with them skills in farming and the use of metals. Around the first century BC, strong trading links were established with China and India, and these had a major impact on the culture, language and social customs of the country. Evidence of a Hindu-Buddhist period in the history of Malaysia can today be found in the temple sites of the Bujang Valley and Merbok Estuary in Kedah in the north west of Peninsular Malaysia, near the Thai border. The spread of Islam, introduced by Arab and Indian traders, brought the Hindu-Buddhist era to an end by the 13th century. With the conversion of the Malay-Hindu rulers of the Melaka Sultanate (the Malay kingdom which ruled both side of the Straits of Malaka for over a hundred years),, Islam was established as the religion of the Malays, and had profound effect on Malay society.
The arrival of Europeans in Malaysia brought a dramatic change to the country. In 1511, the Portuguese captured Malaka and the rulers of the Melaka Sultanate fled south to Johor where they tried to establish a new kingdom. They were resisted not only by the Europeans but by the Acehnese, Minangkabau and the Bugis, resulting in the sovereign units of the present-day states of Peninsular Malaysia. The Portuguese were in turn defeated in 1641 by the Dutch, who colonized Melaka until the advent of the British in the Dutch exerted any profound influence on Malay society. The British acquired Melaka from the Dutch in 1824 in exchange for Bencoolen in Sumatra. From their new bases in Malaka, Penang and Singapore, collectively known as the Straits settlements, the British, through their influence and power, began the process of political intergration of the Malay states of Peninsular Malaysia.
After World War II and the Japanese occupation from 1941-45, the British created the Malayan Union 1946.This was abandoned in 1948 and the Federation of Malaya emerged in its place. The Federation gained its independence from Britain on 31 August 1957.In September 1963, Malaya, Sarawak, Sabah, and initially Singapore united to form Malaysia, a country whose potpourri of society and customs derives from its rich heritage from four of the world's major cultures - Chinese, Indian, Islamic and Western.
Having had an interesting past and being a part of the international spice route many hundreds of years ago, Malaysia has turned into a mosaic of cultures. Everything from its people to its architecture reflect a colourful heritage and an amalgamated culture. To understand Malaysian culture, you must first get to know its people.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic 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.
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 and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.
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 place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.
Chilli peppers are indispensable to Malaysian kitchens, and both fresh and dried chilies are used. Chillies come in several sizes, shapes and even colours. As a general rule, two type of chilli cultivars are the most commonly available: the bird's eye chili (cili padi), although small in size are extremely pungent and very hot, and longer varieties which tend to be a lot milder. Green chillies are more peppery in taste while red chillies, green chillies which have been left to ripen, have a slightly sweeter heat. If a milder flavour is preferred, the seeds and membranes would be removed from the chili pods before it is cut, or the chillies would be left whole and removed prior to serving. Some common uses include but are not limited to grinding the chillies into a paste or sambal, chopping fresh chillies as a condiment or garnish, and pickling whole or cut chillies