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It was only in 1963 when Malaysia was established as a united country. The rich racial mix has thus created a unified cuisine in Malaysia, but it still at times retains the unique qualities of traditional cooking methods and ingredients used in the Malay cuisine that has been adopted by the Indian, Indonesian and Chinese cultures. In general, the cuisines of Malaysia that you might find will be very spicy, and you can differentiate the Malay cuisine from the Chinese cuisine as the Chinese cuisine will be milder in taste, whereas the Malay cuisine will be spicy and very hot. For centuries, rice and noodles have been staples of the Malaysian diet and the Malays immensely use an abundant supply of fresh locally grown fruit and vegetables in their cuisine. Seasoning such as galangal, chilli, lemon grass, lime leaves, coriander, turmeric, cumin, fenug reek, cardamom, clove, cinnamon and star aniseed are common ingredients used in the Malaysian cuisine. Fish and seafood are extremely popular ingredients as is beef, mutton and chicken. You might not find many pork dishes in the Malaysian cuisine as nearly 50% of the Malaysian population is constituted by Muslims, who do not eat pork meat as it is considered illegal in their religion (Islam). Peanuts and coconut milk are also widely used in many of the dishes in the Malaysian cuisine. Traditionally, the everyday cuisine of the Malays consists of rice, a meat or seafood dish and a vegetable dish.