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Can be found all over Malaysia but mainly in Selangor and Kuala Lumpur Roti canai: Nationwide Flatbread: Derived from Indian cuisine. Roti Jala: Nationwide Pancakes: Served with curry.One of the famous food in Malaysia. Roti John: Nationwide Sandwich: A popular Malay sandwich in Malaysia and Singapore.
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.
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 and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical southern and central peninsular breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.
Malaysia: Region or state: East Coast of Peninsular Malaysia (Terengganu [1] and Kelantan) (originally), Southern Thailand and Riau Islands, Indonesia (Natuna and Anambas) Created by: Terengganuan Malay: Serving temperature: Hot or room temperature: Main ingredients: Rice cooked in coconut milk served with Malay fish, chicken and prawn curry
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 ...
Unlike the pale white colouration of most Indonesian otak-otak, otak-otak from Malaysia and Singapore is reddish-orange from the use of chilli paste and often heavily spiced. Muar-style otak-otak is wrapped inside attap ( Nipa palm ) leaves and clipped using stapler or toothpick at both ends before being grilled or roasted on the stove. [ 8 ]
Sabahan cuisine is a regional cuisine of Malaysia.As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia.