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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.
Malay, Minangkabau and Orang Asli Rice dish A traditional Malay food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. Mi: Nationwide Noodles
Peranakan cuisine, also called Nyonya food, was developed by the Straits Chinese whose descendants reside in today's Malaysia and Singapore. The old Malay word nyonya (also spelled nonya), a term of respect and affection for women of prominent social standing (part "madame" and part "auntie"), has come to refer to the cuisine of the Peranakans.
Traditional Malaysian nasi lemak, at its simplest rendition. In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical southern and central peninsular breakfast, and is considered of Malay origin. However, due to the ...
The cuisine has a medium spiciness range, mostly due to the influence from Indian and Malaysian cuisines. In Singapore, food is viewed as crucial to its national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among ...
Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia.
Unlike local Malay food, the food is basically Thai based and somewhat similar to the cuisine in the state of Kelantan. The tom yam dishes have a mix of typically sweet, hot, and sour flavours. As the dishes are cooked immediately upon the customer's order, tom yam stalls are the Malay equivalent of fast food outlets albeit with Thai-based cuisine.
Nasi kerabu is a traditional dish of the northeastern coast of West Malaysia, primarily in the states of Kelantan and Terrenganu, from where it spreads to the other regions of the country by the beginning of the 21st century, as well as to neighbouring Singapore.