Make me understand: Why is it so hard to find a decent vegetable dish in restaurants, especially Malay ones? It seems like only Chinese restaurants regularly offer them. When Malay restaurants do serve vegetable dishes, why are they often more expensive, especially compared to the portions at Chinese restaurants? And why are some veggie dishes available in the physical restaurants but not listed on Grab?

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2024-10-23 09:25

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Call Me Nana Mohd ✨
_nanamohd_

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發文後	用戶	內容
2 小時內	H A N A S its_hanas1	Because malay prefer ULAM
4 小時內	Ringkat Mama Confinement Meal ringkat_mama	From what i know usually because veges are very perishable and they don’t want to rugi stok sayur rosak so i notice they stock limited amount je for the day. But this also depends on the type of the restaurant. Kalau restoran nasi campur, afternoon sayur banyaaaak jenis for the lunch crowd, but limited choices for the dinner crowd.
17 小時內	Carol Kee caroljajangmyeon	This is likely related to our early lifestyle, which relied heavily on labor. The agricultural industry required a lot of physical work, so local diets leaned towards high starch intake, as it was the quickest source of energy. The same goes for Chinese cuisine—unless you were dining at a big restaurant, vegetables were often scarce.