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Malaysian cuisine (Malay: Masakan Malaysia; Jawi: ماسقن مليسيا ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. [1] The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
A fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish of Malaysia. [1] Nasi minyak: Terengganu: Rice dish A popular east coast Malaysian dish usually served during weddings. Nasi paprik — — Rice dish — Nasi Tomato: West Coast Peninsular Rice dish
Sabahan cuisine is a regional cuisine of Malaysia.As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia.
A soldered tin cup from 1970s Singapore for pouring out the roti jala batter through the hollow "legs" Drizzling the batter onto a hot plate. Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا ) is a popular Malay, Minangkabau, and Acehnese tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. [2]
Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as Laksa Lemak or Nyonya Laksa (Laksa Nyonya). Lemak is a Malay culinary description that specifically refers to the presence of coconut milk which adds a distinctive richness to a dish, whereas Nyonya alludes to the dish's Peranakan origins and ...
The Sarawak layer cake, (Malay: kek lapis Sarawak or kek lapis; Jawi: كيك لاڤيس سراوق [1]) is a delicacy from state of Sarawak, Malaysia, which comes in normal layers or in intricate patterns. It is often served on special occasions, such as cultural and religious celebrations, including marriages and birthdays.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are ...