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A type of dish popular in Indonesia and Malaysia. Nasi goreng pattaya: Peninsular Malaysia: Rice dish A Malaysian dish made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce and cucumber. The name comes from Pattaya, Thailand. Nasi Hujan Panas: East Coast Peninsular Rice dish
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 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.
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Nasi lemak: the Malaysian Indian version is similar to the original version. However, many Malaysian Indians are Hindus, and do not eat beef. Therefore, beef is usually not included while preparing the Malaysian Indian version of nasi lemak. There also vegetarian nasi lemak in which the dried anchovies is substituted with vegetarian mock anchovie
Nasi kandar (Jawi: ناسي كاندر) is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
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Hinava is a traditional native dish of the Kadazan-Dusun people in the state of Sabah. [1] It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. [2] While the Kadazan are famous with their Hinava tongii. [1]