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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.
Malaysia (Popular in Singapore) Boiled noodle dish A popular noodle dish in Malaysia and Singapore. Mee siam: Peninsular Malaysia (Popular in Singapore) Siamese noodle A type of dish of thin rice noodles. Mee sup — — — — Mihun sup — — — — Soto: Nationwide Traditional noodle soup dish One of the popular noodle dish both in ...
Ayam buah keluak, a chicken or pork rib stew cooked with the nuts from the kepayang tree (Pangium edule), a mangrove tree that is native to Indonesia, but grown widely in both Indonesia and Malaysia. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and ...
It has since became a much-loved dish that is available throughout Malaysia including neighbouring Singapore, [12] [13] although the original and authentic version served in Muar district is still considered the best.
Boiled 'rice' substitution made from cornmeal, common in drier parts of Indonesia. Nasi putih: Nationwide Steamed rice Steamed rice as staple food. Papeda: Eastern Indonesia Congee Sago congee, the staple food of Eastern Indonesia. Tiwul: Java Cassava Boiled 'rice' substitution made from dried cassava.
The Minang asam padeh is commonly served at Padang restaurants in Indonesia, Malaysia and Singapore. [ 5 ] It has become a typical cuisine of Malays from the eastern coast of Sumatra— Jambi , Riau , Riau Islands , and as far north as Aceh and across the Strait of Malacca in Johore , Malacca , [ 8 ] Singapore , and also coastal Borneo ...
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. [5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. [2]