section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Malaysia's cuisine reflects the multi-ethnic makeup of its population. Many cultures from within the country and from surrounding regions have greatly influenced the cuisine. Much of the influence comes from the Malay, Chinese, Indian, Thai, Javanese, and Sumatran cultures, largely due to the country being part of the ancient spice route. The cuisine is very similar to that of Singapore and Brunei, and also bears resemblance to Filipino cuisine. The different states have varied dishes, and often the food in Malaysia is different from the original dishes.
  
  Sometimes food not found in its original culture is assimilated into another; for example, Chinese restaurants in Malaysia often serve Malay dishes. Food from one culture is sometimes also cooked using styles taken from another culture, For example, sambal belacan (shrimp paste) are commonly used as ingredients by Chinese restaurants to create the stir fried water spinach (kangkung belacan). This means that although much of Malaysian food can be traced back to a certain culture, they have their own identity. Rice is a staple food, and an important constituent of the country's culture. Chili is commonly found in local cuisine, although this does not necessarily make them spicy.