Malaysian Cuisine's Rich Heritage Showcased by Expert Dr. Shahrim Karim
Malaysian cuisine, a vibrant blend of diverse cultural influences, took centre stage at an event hosted by the Ladies Association of the Ministry of Foreign Affairs Malaysia. Sponsored by TAS Group and Air Asia, the event showcased the art of Malaysian cooking through the lens of Professor Dr. Shahrim Karim, an authority on the country's culinary heritage.
Dr. Karim, a professor at the Faculty of Food Science and Technology, Universiti Putra Malaysia, demonstrated three dishes that exemplified the patience and careful preparation techniques integral to Malaysian cuisine. He started with a coconut pancake, a dish that reflects the Baba-Nyonya influence, served with a spicy anchovy sambal. Next, he prepared prawns in a spicy pineapple coconut gravy, a dish that showcases the rich sauces and baked goods common in Portuguese-influenced Malaysian cuisine. The final dish was a Perlis-style mango sticky rice, a sweet treat that highlights the distinct use of spices and textures found in southern Malaysian cuisine, influenced by Singaporean and South Indian cooking.
Dr. Karim's work focuses on documenting, preserving, and refining Malaysian culinary heritage. He believes that preserving and promoting these traditions is essential for cultural sustainability. His expertise and passion for Malaysian food and culture made the event a delightful exploration of the country's diverse culinary landscape.
The event, hosted by the Ladies Association and sponsored by TAS Group and Air Asia, was a testament to the importance of preserving and celebrating Malaysian culinary heritage. Through Dr. Karim's demonstrations, attendees gained insight into the patience, skill, and cultural diversity that make Malaysian cuisine so unique and captivating.
