Start in Singapore and journey up penninsular Malaysia, from the country’s hot, flat south to its hilly, jungly north, and you’ll see the influences that Chinese, Indian, and Arab traders have had on the region’s cuisines during the last two thousand years.

In Malacca, an ancient spice-trading port on the country’s west coast, try dishes that combine Chinese and Indian ingredients with Malay cooking sensibilities, such as popiah, jicama-stuffed Chinese spring rolls drizzled with a typically Malay-style peanut sauce…

Reblogged from National Geographic

Image courtesy of John Walker (Creative Commons Attribution 2.0 Generic)