blog 4 Interview Script

For this blog, I went outside the normal culture of food that we are used to. Many are so comfortable with the food we eat on a day-to-day basis in the US, and we don't usually explore other cultural foods. I interviewed one of my friends, Ryan Phen, who is from Malaysia, and always asks me to try his family's foods, in which I always do, and experience a culture shock. I asked him a series of questions that relate to the Malaysian culture and how his experience has changed since he's moved to the US.

~How have you blended your Malaysian food roots with American culture?

A lot of times I miss the food and ingredients found in Malaysian food culture so when I’m cooking/eating, I will substitute with what is available here. And sometimes these new experiments end up being delicious. It helps that Sacramento (where Ryan came from before college) is diverse with different cultures, so I’m able to try new foods that I would never have eaten in Malaysia. So not only am I blending my Malaysian roots with American culture, but I’m also taking from other cultures a as well. It’s a melting pot!

~Tell me a bit about Malaysian food culture and how it is so unique.

I love spicy. Malaysians love spice, be prepared to sweat when you eat Malaysian food. What I love the most about Malaysian food culture is that it’s a blend of so many other cultures. You have the traditional native culture that is a blend of Chinese and Malay people, also known as nyonya. Malaysia also has a strong Indian culture, as well as many Western influences because of British colonization. So it’s possible to eat from each culture in one sitting.

~What are some of your favorite Malaysian dishes and ingredient combinations?

Some of my favorite dishes are nyonya kuih (dessert), roti of any kind (we serve roti with everything), and durian and other tropical fruits. My favorite is Pakistan mango, which is only available in back home.

~Street food is a huge in Malaysia. Tell me a bit about the most popular street dishes.

Char Kuey Teow is very popular in Kuala Lumpur. The national dish is nasi lemak, a combination plate of curry, sambal, egg, and cucumber with rice. And roti is also super popular at street carts. These are all foods that were very easy to access and also very cheap back home. Some people tend to look down on the street food but that didn't stop me from eating it almost everyday. Also most of the food here is abundantly filled with spices.

~What should trourists know when going to food carts in Malaysia?

My advice for tourists who want to eat at Malaysian street carts and hawker halls is to scope out what other people are eating before you decide which stall to visit. And I always check out how clean the stall is before deciding if I want to eat there. Also, bring your own napkins. They don’t provide them for you.

~If someone wanted to explore Malaysian food culture, which dish would you choose and why?

Definitely char kuay teow.  It’s a delicious blend of stir fried noodles, fish cakes, and seafood in a rich and spicy sauce. It’s a simple yet flavorful example of Malaysian cuisine and a great dish for a first-time Malaysian food experimenter.