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Malaysia is very rich with national heritage including its various and exotic food heritage. It is the responsible of ours to bring traditional food to a higher level and in line with the food development technology nowadays. In Malaysia, multicultural race has contributed various food heritage that shows artistic creativity in the making technique, packaging and food presentation.


Community living that lives friendly with nature has allowed the nature been explored specially to gain the source to produce food, presentation and packaging it.  Heritage in the form of food and presenting it is also a unique culture and traditional in character.


Food heritage are divided to raw and cooked food. There are multiple techniques in the making of the food such as raw food is cooked by grilling or smoking, steaming, frying, simmering, boiling or making it into soup and so on. Raw food is not cooked including pickling process, marinated or fermented and some of it are eaten as it is.


Until now the total of National Food Heritage 2015 that had been announce are 51. Amongst it are;


Air Nira


Ais Kepal


Bubur Anak Lembah



Lompat Tikam


Kuih Ros

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