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Local Malaysian Food | Kuala Lumpur | Malaysia 🇲🇾

Kuala Lumpur #malaysia #food #viral Malaysia is a Southeast Asian country occupying parts of the Malay Peninsula and the island of Borneo. It's known for its beaches, rainforests, and mix of Malay, Chinese, Indian and European cultural influences. The capital, Kuala Lumpur, is home to colonial buildings, busy shopping districts such as Bukit Bintang, and skyscrapers such as the iconic 451m-tall Petronas Twin Towers. Kuala Lumpur (UK: /ˌkwɑːlə ˈlʊmpʊər, pər/ KWAH-lə LUUM-poor, -⁠pər, US: / lʊmˈpʊər/ -⁠ luum-POOR, Malaysian: [ˈkualə ˈlumpo(r), -la -, -pʊ(r)]), officially the Federal Territory of Kuala Lumpur (Malay: Wilayah Persekutuan Kuala Lumpur) and colloquially referred to as KL, is a federal territory and the capital city of Malaysia. It is the largest city in the country, covering an area of 243 km2 (94 sq mi) with a census population of 2,163,000 as of 2022. Greater Kuala Lumpur, also known as the Klang Valley, is an urban agglomeration of 8.622 million people as of 2023. It is among the fastest growing metropolitan regions in Southeast Asia, both in population and economic development. Klang Valley (Kuala Lumpur) is ASEAN's fifth largest economy after Singapore, Jakarta, Bangkok, and Manila. 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. 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. Thank you for watching. Please subscribe to help us grow our channel 🙏 Please connect with us on ⬇️ Tiktok ⬇️ https://www.tiktok.com/@kayandgogo?_t... Facebook ⬇️   / kayandgogo   Instagram ⬇️ https://www.instagram.com/kayterminie...