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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.
In Malaysia, the terms "Indonesian Malay" and "Malaysian Malay" are sometimes used for Indonesian and Malay as spoken in Malaysia. In Indonesia, "Indonesian Malay" usually refers to the vernacular varieties of Malay spoken by the Malay peoples of Indonesia, that is, to Malay as a regional language in Sumatra, though it is rarely used. [21]
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.
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
Malay and Minangkabau Rice dish 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. Lontong: Nationwide Rice dumpling or rice cake Pressed rice cake inside banana wrapping. Mi: Nationwide Noodles
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; [3] ayam buah keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and itek tim, a classic soup containing duck, tomatoes ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
The Indonesian language, which is the country's official language and lingua franca, was based on Riau Malay, which despite its common name is not based on the vernacular Malay dialects of the Riau Islands, rather it represents a form of Classical Malay as used in the 19th and early 20th centuries in the Riau-Lingga Sultanate.