Now, our country’s rich and diverse food heritage has suffused the cosmopolitan culinary landscape of Cambodia, already enriched by mouth-watering Chinese, French, Indian, Japanese, Korean and Khmer menus.
From regular breadwinners to executives, it has become routine for workers in Phnom Penh – Malaysians and Cambodians alike – to enjoy a bite at their favourite Malaysian cafés before heading to work.
“Malaysian food and drinks are popular overseas because of the demand from Malaysians themselves who miss home-cooked meals,” chef Muhamad Faisal Abdul Rashid, who operates the My Kampong chain of halal cafés in Phnom Penh and coastal Sihanoukville province, told Bernama.
“Meanwhile, those from other countries who have visited Malaysia enjoy our diverse cuisine, including nasi lemak and roti canai,” he added.
In recent years, more than a dozen Malaysian restaurants, serving both halal and non-halal cuisine, have sprung up in the capital to serve some 5,000 Malaysians.
Passionate Malaysian cooks, supported by their young Cambodian assistants, are whipping up the dishes in outlets such as My Kampong, Mamak’s Corner, Dulang, HKB Restaurant, and Prata King.
From curry laksa, bak kut teh, char kway teow and nasi goreng kampung to beloved snacks such as curry puffs, kuih ketayap, onde-onde, kuih lapis and kuih serimuka – the dishes are the pride of Malaysia’s multiethnic cuisine.
The magic in the kitchen comes from familiar spices – black pepper, clove, turmeric, cinnamon and star anise – that inject subtle flavours. Flavoured with garlic, ginger, pandan leaves, chilli, prawn paste and coconut milk, these further enhance the taste and aroma of authentic Malaysian cuisine.
And let’s not forget that made-in-Malaysia classic, Baba’s curry powder mix, which provides a spicy kick.
That said, some Malaysian cooks point out that while these raw ingredients are available in local wet markets, they are not as pungent as those found at home.
But what about the taste: is it as good as food cooked in Malaysia?
“In my opinion, the quality is similar if the cooks use ingredients imported from Malaysia,” Faisal said, adding that not every country will have the same spices that are available back home.
“As a chef, one needs to adapt to the available ingredients in other countries and cook in a way that closely resembles the rich flavours of Malaysian food.”