Malaysian cooking is a kaleidoscope of flavours influenced by Indian, Thai, Indonesian, Chinese, Dutch and Portuguese cuisines. Ingredients like tamarind, chilli, lemongrass, galangal and coconut (as well, of course, as rice) run through many of its recipes, creating fragrant and aromatic dishes which range from fiery and spiced to cooling and sweet. There's the cherished coconut milk rice dish nasi lemak; rich beef rendang; flaky, light roti canai; and charred satay, to name just a few. As well as fantastic seafood, Malaysia is also home to an impressive selection of vegetables and, in particular, fruits, which are both used in cooking and eaten as they are.

In the UK, we are finally deepening our understanding of Malaysian food, thanks to a wave of chefs who are taking traditional dishes and techniques and putting their own, modern slant on them. Today, some of the country's most exciting food is rooted in Malaysian cooking. Below, you'll find everything you need to know about the cuisine – so whether you're planning a trip, fancy adding some Malaysian recipe to your repertoire or just want to learn more about a fascinating food culture, read on.