Search results
Results from the WOW.Com Content Network
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.
Nasi lemak (Jawi: ناسي لمق ) is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf.It is commonly found in Malaysia, where it is considered the national dish.
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.
Mee rebus: A dish using egg noodles in a sweet and spicy sauce, green chillies with a hard boiled egg. [7] Meen Varuthathu: Kerala-style marinated fried fish. [6] Murtabak: a dish of savoury stuffed roti, usually including minced mutton, garlic, onion, and folded with an omelette, and is eaten with curry sauce. Naan: a leavened, oven-baked ...
A classic mamak dish of roti telur and teh tarik. A mamak stall usually offers different varieties of roti canai to eat and teh tarik, coffee, Milo, Horlicks, and soft drinks to drink. Most mamak stalls also serve several varieties of rice, such as nasi lemak and nasi goreng, as well as noodle dishes such as mee goreng (fried noodles).
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts".
Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. [9] Then the dish was upgraded by adding prawn, meat, fish cakes and vegetables.