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Ayam masak merah (Jawi: ايم ماسق ميره ; lit. 'red-cooked chicken' in Malay) is a Malaysian/Singaporean chicken dish. [3] [4] [5] Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. [6] It tends to be a home-cooked dish, so many variations on the recipe exist.
Kuzi ayam or ayam masak kuzi (Jawi: قوزي ايم; ايم ماسق قوزي) is a traditional food in commonly found in the Malaysian state of Kelantan, and to some extent, the state of Johor. [1] It is a thick based curry dish. The main ingredient used to prepare this dish is chicken (Malay: ayam). [2]
Mee Bandung Muar, or simply mee bandung (Jawi: مي باندوڠ ) , is a traditional Malaysian cuisine which originated in Muar, Johor, Malaysia. [ 1 ] [ 2 ] [ 3 ]
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.
It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. [4] It is often consumed as a staple to replace steamed rice or ketupat , and a popular accompaniment to a rich dish of chicken braised with galangal ( ayam masak lengkuas in ...
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.
Nasu mettih, a type of asam pedas ikan parang, is recognized for its slightly dry, sour and spicy gravy. Side dishes such as rendang daging, daging masak kicap and ayam masak merah complement these main dishes, providing an array of flavors. Bejabuk (serunding), a dish made from shredded meat or coconut, is another popular accompaniment.
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 Peninsular Malaysia.