ABSTRACT
Malaysia, two islands with those who are descendants of Malays and local tribal groups such as the Bidayuh, Ibans, Dyaks, and other indigenous peoples, have a lush, alluvial plain on the west coasts with many orchards of durian, rambutan, mangosteen, carambola, langsat, jambu, and other fruits. Market gardens grow water spinach, bamboo shoots, sweet potatoes, eggplant, taro, cabbages, carrots, peppers, and broccoli, and the mountainous areas offer a plethora of wild foods. There are also tea plantations, dairy and poultry farms, ranches raising cows or pigs but never both, and many paddy lands for rice. The sea coast provides shrimp, fish, and many other sea creatures; in the mar ketplace, they are available fresh and dried year-round. Most people’s staple food is rice, with noodles popular in the mornings and for lunch eaten with available vegetables and meats.
