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Malaysian cuisine is influenced by various cultures from all around the world. The vast majority of Malaysia's population can roughly be divided amongst three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the Peranakan and Eurasian creole communities, the Orang Asli of Peninsular Malaysia, the indigenous peoples of Sabah and Sarawak in East Malaysia, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonization by foreign powers, and its geographical position within the wider Southeast Asian region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Arab, Portuguese, Dutch, and British cuisines - to name a few. This resulted in a symphony of flavors, making Malaysian cuisine highly complex.
Because Peninsular Malaysia shares a common cultural history with the Republic of Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin. Malaysia also shares close historical, cultural, and ethnic ties with Indonesia, and both nations often claim a common origin for dishes such as nasi goreng and satay - sometimes contentiously.