Catch a taxi in Malaysia and chances are the initial exchange of conversation, after asking the cab driver if he is going your way, will focus on food. For Malaysians, it is a polite opener that enables them to discuss their favorite topic - food. Malaysians are very proud of their food and it is almost mandatory as an entry requirement to the country.

Malaysian food is easy to love. It has the fire of chili, the scent of spices, the lushness of wild leaves, the creaminess of coconut, the slinkiness of noodles, the steam of soup, the smoky breath of the kuali (wok), the sweetness of palm sugar, the tang of lime and the sourness of tamarind, calling all the senses into play.

One mouthful of fast and fiery blachan spinach, smoky fried rice noodles, spicy chili fried squid, or sweet sago pudding is all it takes to light the fire of your own personal passion for Malaysian cuisine. You don't need special equipment, nor a pantry of unpronounceable ingredients. Just a few spices, some garlic, ginger and shallots, and a spirit of kitchen adventure.

Penang is famous for its nasi kandar (a rice-based smorgasbord) and that Malaysians will go into a frenzied state at the mere thought of eating Penang nasi kandar at a famous stall down a narrow lane somewhere in Penang Road - Georgetown, Penang. Similarly, a delicious Chinese dish called yong tau foo (vegetable and tofu stuffed with fish paste and served with sauce) is found in many parts of the country. However, Malaysians will you tell, you haven't tried Yong Tau Foo until you have made the journey all the way across Kuala Lumpur to Ampang because the dish here is "famous".

One of the most important cooking utensils in a Malaysian kitchen is the kuali or wok. Made from iron, it is heavier than the one used in Chinese cookery. The kuali is not suitable for dishes cooked with coconut milk or cream as the iron interacts with the milk and causes discoloring. Enamel pans are used instead. Various sizes of coconut shell spoons and dippers are prevalent. A big frying pan, a good-sized steamer, the all-important mortar and pestle, and a grinding stone are standard items in a Malaysian kitchen.

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