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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 ]
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 ...
A staple food of the indigenous people of Sabah and Sarawak including Lundayeh/Lun Bawang . Bee Hoon. Nationwide. Rice noodles. A thin form of rice noodles (rice vermicelli). Pulut. Nationwide. Rice dumpling or rice cake. It is made from sticky rice.
A traditional Malaysian nasi lemak calls for rice and a serving of sambal, ikan bilis (anchovies), peanuts and boiled egg. In addition, some nasi lemak stalls can be found serving them with fried egg, a variety of sambal, i.e. sambal kerang ( blood cockles) and sambal ikan (fish), chicken or beef rendang, or even fried squids, chicken or fish .
Donations to a Malaysian orangutan conservation programme will be eligible for tax relief, including on funds that come from palm oil industry players, the overseeing foundation said on Wednesday.
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 ...
In Indonesia, Martabak is a renowned street food that comes in two types: Martabak Manis and Martabak telur. Martabak Manis or Terang Bulan is originally a thick and sweet pancake that is usually topped with various toppings ranging from chocolate, cheese, peanuts, condensed milk, sesame seed and margarine. Today, Martabak toppings consist of ...
Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the ...