By INS Contributors

KUALA LUMPUR, Malaysia: Despite being separated by the vast Pacific Ocean, the people of Latin America's Peru and Southeast Asia's Malaysia share the same passion for food as a means of building people-to-people ties.

 The second edition Peruvian Gastronomic Festival in Kuala Lumpur held from Sept. 6-8 here gives Malaysians a first hand look at some of the unique cuisine from the land of the Incas, not only through sampling some of the delicious items available but also through cooking classes for those adventurous enough to try their hand at some of the country's well known dishes including Ceviche Limeño, Tiradito de Tuna & Aji Amarillo, and Causa Peruana.

 Naturally the most well-known of these is Ceviche, is a dish consisting of fish or shellfish marinated in citrus and seasonings, and is recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity. 

 Less well-known but no less scrumptious is Tiradito, a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cuisine while Causa, which has a pre-Columbian origin, is best described as a sort of mini casserole, with the top and bottom consisting of yellow potato and the filling typically of any white meat.

 Beyond the cooking classes, the official launch of festival on Sept. 5 saw the gathering of dozens of guests comprising Malaysians, diplomats and officials who were brough together under the hospitality of the Embassy of Peru in Malaysia with the cooperation of Peruvian Restaurant Feliz located in the heart of Kuala Lumpur.

 "In this festival, we would also want to share with you our passion and knowledge of the Peruvian cuisine, as well as the superfoods which Peru is exporting to the world such as: quinoa, avocado, purple corn, blueberry and pomegranate, Sacha Inchi and Maca among other," Ambassador Ricardo Estanislao Morote Canales said in his welcoming speech.

 Highlighting Peru's rich cultural heritage, Ambassador Ricardo noted that Peruvian cuisine is appreciated worldwide for its richness based on its millennial tradition, biodiversity and fusion with other cuisines including Spanish, Italian, Chinese, Japanese, African and indigenous which come together to satisfy even the most demanding of palates: “We are very proud to share the traditional Peruvian dishes during the festival,” he said.

 The Peruvian Restaurant Feliz itself is led by executive chef Franco Aldana, who oversees the food preparations during the festival, began his culinary career at the world’s Top 50 best restaurants — Astrid & Gaston, Osaka and Maido.

 Feliz leverages on the vast wealth of culinary diversity that has matured in Peru from empanadas were introduced by the Spanish, arroz chaufa and lomo saltado from the Chinese, while tiradito and variations on ceviche harken to a Japanese influence.

 Formal diplomatic ties between Peru and Malaysia go back to the 1990's with Peru establishing its embassy in Kuala Lumpur in 1992 and Malaysia opening its own in Lima in 1996. The countries cooperate on a number on sectors including  tourism, trade and investment, agriculture and forestry, education, and arts & culture.

 Malaysia is a key destination for Peruvian exports with the total trade in 2012 records US 235 million while Peruvian exports to Malaysia total around $28 million while Malaysian exports with US 207 million.