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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.
Media: Nasi kerabu. نسيء کرابو . Nasi kerabu ( Jawi: نسيء کرابو ) is a Malaysian rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga ...
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [ 4] Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Akok (food) Akok berlauk, a savoury variant. Akok is one of the famous traditional foods in the east coast of Peninsular Malaysia, notably the states of Kelantan and Terengganu. [1] The kuih is can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk. [2]
Ayam buak keluak is a famous Peranakan dish which can be found in Indonesian, Malaysian and Singaporean cuisine. Keluak and the tamarind gravy being the most important ingredient, it is one of the most time-consuming Peranakan dishes to make. [ 3] The spicy gravy consists of several spices including candlenuts, turmeric, chilli, galanga and ...
Indonesian nasi goreng – fried rice with egg, krupuk (traditional cracker) and pickles. Nasi goreng ( English pronunciation: / ˌnɑːsi ɡɒˈrɛŋ / ), literally meaning "fried rice" in both the Indonesian and Malay languages, [ 2][ 3] is a Southeast Asian rice dish with pieces of meat and vegetables added. [ 4]
Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries. [4] This diverse culinary culture stems from Malaysia's diverse culture and colonial past. [5] The cuisine was developed as a melange between local and foreign.
Nasi dagang ( Jawi: ناسي داڬڠ , lit. 'trader's rice') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. [ 2] It is a breakfast food in the states on the East Coast of Peninsular Malaysia ( Terengganu, Kelantan, parts of Pahang and eastern Johor ...