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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.
Malaysian cuisine (Malay: Masakan Malaysia; Jawi: ماسقن مليسيا ) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. [1] The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.
A popular Malaysian dish usually served during special occasions. Nasi Lemak: Nationwide Rice dish A fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish of Malaysia. [1] Nasi minyak: Terengganu: Rice dish A popular east coast Malaysian dish usually served during ...
العربية; বাংলা; Banjar; 閩南語 / Bân-lâm-gú; Български; Cebuano; Čeština; Deutsch; Español; Esperanto; Euskara; فارسی; Français
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are ...
Nasi lemak was mentioned in a book The Circumstances of Malay Life, written by Sir Richard Olof Winstedt in 1909. [12] [13] With roots in Malay culture and Malay cuisine, its name in Malay literally means "fat rice", [14] [15] but is taken in this context to mean "rich" or "creamy". [16]
Umai is a popular traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice.
Malaysia's cuisine reflects the multiethnic makeup of its population, [41] and is defined by its diversity. [42] Many cultures from Malaysia and the surrounding areas have greatly influenced Malaysian cuisine, with strong influence from Malay, Chinese, Indian, Thai, Javanese, and Sumatran cuisines. [25]