Have your cake and eat it too is about food, and Malaysia, in that order. Posts are beautifully presented, photos are gorgeous, and the theme is a perfect way to learn something about Malaysia through its cuisine.
You could start by reading about the various holidays and festivals celebrated in Malaysia:
The seasons sure do fly, and although we theoretically only have one season in my country, ie, summer, we do have the entire year dotted with festivals that make this country the united colors of benetton as it were. In my country, in January & February, it’s usually Chinese New Year-ish, then we have the Hindu celebration of Thaipusam, where devotees fast and pierce themselves with hooks and such, and carry the portable deities called Kavadis. In the March – April months, we have a mixture of Qing Ming, Lent, Easter, etc… more minor, those, and don’t warrant a public holiday. At some point, the Chinese have their dumpling festival, and then we have the Mooncake festival, Deepavali, and Christmas.
Phew! If that’s whetted your appetite, delve more into some Malaysian celebrations with Buka Puasa, about breaking the Ramadan fast, and Moony Moony Moony about innovative kinds of Moon cakes already on sale in preparation for the Chinese new year.
Read more:
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Malaysian foods are totally different in taste. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own. Many Malay dishes revolve around a Rempah, which is a spice paste or mix similar to an Indian Masala. Rempahs are made by grinding up fresh and/or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas