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The climate is hot and humid throughout the year, with plenty of sunshine and temperatures ranging from 21øC to 32øC. The average annual rainfall is between 2,000 mm to 2,500 mm.The rainy seasons are August - September along the West Coast of Peninsular Malaysia and November - February on the peninsula's East Coast and East Malaysia. Malaysia has a population of slightly over 17 million with 14 million living in Peninsular Malaysia, and 3 million in Sabah and Sarawak. They are of a variety of racial backgrounds, with Malays, Chinese and Indians forming the majority on the peninsula, and Iban, Kadazan and Bidayuh being the main indigenous ethnic groups in Sabah and Sarawak. Bahasa Malaysia is the official national language, but Chinese dialects and Tamil are still widely used in their respective communities, and most people speak English. Malaysian time is eight hours ahead of G.M.T. and sixteen hours ahead of U.S. Pacific Standard Time. Source:The Information Malaysia Yearbook (92-93) Malaysia lies entirely in the equatorial zone. The climate is governed by the regime of the north-east and south-west monsoons which blow alternately during the course of the year and whose existence in the days of sailing ships made the country the natural meeting and exchange point for traders from East and West. The northeast monsoon blows from approximately October till March, and the southwest monsoon between May and September, the periods of change between the two monsoons being marked by heavy rainfall. The northeast monsoon coming from across the open South China Sea is responsible for the heavy rains which hit the east coast of the Peninsula and frequently cause widespread floods, particularly between December and February, and likewise cause the wettest season in Sabah and Sarawak. Only Kedah and Perlis, lying too far north to be properly affected, go through a dry spell during this period. On the other hand, the period of the southwest monsoon is a drier period for the whole country, particularly for the other states of the west coast of the Peninsula, sheltered by the land mass of Sumatra. Being in the tropics the average temperature throughout the year is constantly high (26C or 80F). The diurnal temperature range is about 7C / 2F. Regional variation in temperature and rainfall is mainly due to relief, e.g. Cameron Highlands has a mean temperature of 18C / 65F and an annual rainfall of over 2500 mm / 100 inches compared to Kuala Lumpur's 27C / 81F) and 2410 mm / 95 inches. Near the coasts, land and sea breezes modify the temperature, while being surrounded on virtually all sides by sea results in the Peninsula's rather equable climate. Mornings are generally fine and convectional rainfalls in the late afternoons are often accompanied by lightning and thunder. The humidity is high (about 80%) due to the high temperature and a high rate of evaporation, and the rainfall heavy (more than 2500 mm / 100 inches). In general, Sabah and Sarawak experience a greater rainfall than the Peninsula. The Malay Peninsula forms the continuation of a series of mountain ranges extending from eastern Burma southward into Thailand. Except for some local variations the dominant regional trend of the mountains and valleys in the Peninsula is approximately NNW.
Visitors must be in possession of national passport or other internationally recognized travel documents, endorsed for travelling in Malaysia and with a period of validity of at least six months beyond the time of stay allowed in Malaysia. Visitors on social and business visit purposes are to be guided by the following visa requirements:
Visa Exemption
Three months Visa Free Visit
One Month Visa Free Visit
14-Days Visa Free Visit
7-Days Visa Free Visit
Note:
Apart from issuing entry facilities for Malaysia, the Immigration Department also issues travel facilities in the form of a passport and other travel documents to Malaysian citizens and stateless permanent resident in Malaysia. As a condition for the issue of passports or other travel documents, all applicants, including children if accompanying, and their father or legal guardian, must appear in person at the Immigration Office for identification and verification. The types of passports or travel documents issued are as follows:
Malaysian Passport
Restricted Malaysian Passport
Renewals and other Endorsements
Certificate of Identity (International)
Certificate of Identity (restricted)
Collective Travel Document
Restricted Travel Document
Emergency Certificates
Border Pass (Malaysia -Thailand)
Border Pass (Malaysia - Indonesia) •Biawak •Bunan Gega •Semantan •Batu Lintang •Padawan •Lubuk Antu •Serikin According to standing agreement, border pass is made valid for travel to and from the respective border areas only and is valid for a period of one year from the date of issue, and it may be used for any number of entries provided that the stay for each entry shall not exceed 30 days. The validity of a border pass shall not be extended. Source: The Information Malaysia Yearbook(92-93)
Individual travellers who travel between Peninsular Malaysia and Sabah and/or Sarawak, and vice-versa is subject to certain conditions as indicated below:
Non-Malaysians
Malaysian citizens
CARD IMM. 114
CARD IMM.116
University of Malaya (Universiti Malaya) http://www.cc.um.edu.my/ Established in 1962, succeeding the former University of Malaya in Kuala Lumpur, which was a division of the University of Malaya established in Singapore in 1949. Univ. of Science Malaysia(Universiti Sains Malaysia) http://www.usm.my/ Established in 1969. From an institution which began by occupying temporary premises in the Malayan Teachers College, Gelogor, the University now stands in a campus of its own. Besides, the University has two branch campuses located in the state of Kelantan and Perak. National University of Malaysia(Universiti Kebangsaan Malaysia) http://www.ukm.my/ Established in 1970. The University is the apex of the national system of education in Malaysia which uses Bahasa Malaysia as the medium of instruction. Univ. of Technology Malaysia(Universiti Teknologi Malaysia) http://www.utm.my/ Established in 1972 and is the third youngest university in Malaysia. The main campus is in Skudai, Johor Bahru. The original campus in Kuala Lumpur is still in use and remains as a brand of the University. Universiti Putra Malaysia(UPM) http://www.upm.edu.my/ Established in 1974 as Universiti Pertanian Malaysia. Starting from 3rd April 1997, the name has changed to the current name. Located in MSC. International Islamic Univ.(Universiti Islam Antarabangsa) http://www.iiu.edu.my/ Established in May 1983 as a result of the treaty signed between the Government of Malaysia and seven other Muslim countries and the Organisation of the Islamic Conference (OIC). Located temporarily in Petaling Jaya. Northern Univ. Malaysia (Universiti Utara Malaysia) http://www.uum.edu.my/ Malaysia's sixth university had its first intake of students in July 1984. Located at Sintok, Alor Setar, Kedah. The University was established for the pursuit and development of management education. Universiti Malaysia Sarawak (UNIMAS) http://www.unimas.my/ Established in 1992. as reflected from its name, the university is located in Samarahan, Sarawak. It is the first full-fledged university to be set up in East Malaysia. Universiti Malaysia Sabah http://www.ums.edu.my/ UMS is Malaysia's ninth university and its first intake of 170 students. Temporarily located in Menggatal and Likas area while its permanent campus is being developed in Teluk Sepangor, Kota Kinabalu. Malay food can vary from region to region, the Northern states are somewhat influenced by Thai cuisine. The central states like Negri Sembilan, reflects flavor of Minangkabau cuisine of West Sumatra, with richly spiced dishes cooked in lashing of rich coconut milk, Rendang being a perfect example. The Southern states are much influenced by Javanese cuisine. Fresh herbs often give a special touch to Malay dishes, they include lemon grass, pandan leaf, kaffir lime leave, daun kesum, or the wonderfully fragrant wild ginger bud. Many of the seasonings are both fresh and dried, and are normally pounded to a fine paste gently in oil before liquid, either coconut milk or sour broth. Although the dominant Chinese dialect group in Malaysia is Cantonese, there are large numbers of Hokkiens, Teochews, Hakkas, Hananese and many other dialect groups, each with its own style of cooking. The Chinese brought with them the cooking style of homeland, and infused them with the local flavors. The Chinese cooks often borrow curry leaves from the Indians, use English condiments such as Worcestershire and tomato sauce, and add Indian and Malay Spices to the cooking pot. Indian cuisine of Malaysia, are mostly influenced by South Indian cuisine. They share some similarities with Malay cuisine in their generous use of spices and coconut. Although Malaysia has a small community of Sikhs from Punjab and Malayalees from Kerala, the overwhelming majority are Tamils. Malaysia's Indian hawkers have created some unique local dishes that are different from Indian dishes, like Mee Goreng, Mee Siam, Indian Rojak and so on. The mixed heritage of Malaysia's Eurasians has produced a fascinating cuisine with many excellent dishes. Cooks of Portuguese decent are renowned for their generous spicing, particularly in dishes as Devil Curry, an adaptation of Goanese Vindaloo where vinegar and chillies vie for attention. The most striking characteristic of Eurasian cooks is their readiness to borrow ingredients from many cultures. Malay herbs combine with a favorite Chinese cut, belly pork, Indian brown mustard, vinegar and paste of freshly pounded chilies. Nonya (marriage of Malay and Chinese culture) cuisine, is Malaysia's unique and arguably most delicious cuisine. Typical Chinese ingredients such as beancurd, soy sauce, preserved soya beans, black prawn paste, are blended beautifully with Malay herbs, spices and fragrant roots. Distinct differences evolved between the cuisine of Penang Nyonyas and Malacca Nyonyas. Penang Nyonyas, due geographic proximity to Thailand, developed a passion for sour food (using lots of lime and tamarind juice), fiery hot chillies and pungent black prawn paste. Malacca Nyonyas prepare food that is generally rich in coconut milk and Malay spices (such as coriander and cumin), and usually add more sugar than their Northern counterparts. Information extracted from "The Food of Malaysia" of Periplus World Cookbooks.
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