Approximately 15% of Malaysians aged over 18 have diabetes and a whopping 20% of the over 30 years olds have contracted the disease. Traditional Malaysian food, which is a fusion of Malay, Chinese and Indian cuisines, had very little added sugar. The Malaysian food of today however, is significantly sweeter and usually coupled with sweet beverages such as the ever popular ‘teh tarik’ or ‘pulled tea’ made with condensed milk.
Malaysian food has been gaining popularity in Australia and abroad. Malaysian chefs have a responsibility to ensure that the food they serve reflects the best of Malaysian culture without its inherent dangers.
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