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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 Food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. Nasi putih: Nationwide
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.
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.
Fish puttu: a traditional dish from Kerala, fish puttu is pan-fried shredded fish mixed with grated coconut and spices. [6] Kurma: kurma in Malaysia is usually made with chicken or mutton braised with a medley of ground spices, nuts, and coconut milk or grated coconut. The spice blend for kurma is widely found pre-mixed and marketed ...
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]
It has since became a much-loved dish that is available throughout Malaysia including neighbouring Singapore, [12] [13] although the original and authentic version served in Muar district is still considered the best.
4. Chow Mein “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Ice kacang (Malay: Ais Kacang) - sweet red beans, seaweed jelly, barley pearls, sweet corn and fruits are covered with shaved ice, then laced with rose syrup, brown sugar syrup and sweetened condensed milk. Pulot tartal - a Nyonya glutinous rice dessert; Rojak - a fruit and vegetable dish in shrimp and chilli paste.