Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, who live in modern Malaysia, parts of Sumatra and Kalimantan in Indonesia, Singapore, Brunei, southern Thailand and the southern Philippines. Its main characteristic is generous use of spices, with coconut milk giving dishes a rich, creamy character. Another foundation is belacan, a prawn paste used as the base for sambal, and cooking makes plentiful use of lemongrass and galangal. Nearly every meal is served with rice, and dishes are shared and all served at once rather than in courses. Since most Malays are Muslims, the cuisine observes Islamic halal dietary law.
Facts
Origin RegionMalay world (Malaysia, Sumatra, Brunei, Singapore, southern Thailand) 1 Connections
Expresses Tradition
Source Malay Cuisine (Wikipedia)
Features Dish
Source Bubur pedas (source article)
Source Mie bakso (Wikipedia)
Source Nasi ulam (Wikipedia)
Source Pekasam (Wikipedia)
Uses Ingredient
Source Malay Cuisine (Wikipedia)
Source Malay Cuisine (Wikipedia)
Source Malay Cuisine (Wikipedia)
Source Malay Cuisine (Wikipedia)
Source Malay Cuisine (Wikipedia)
Source Malay Cuisine (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Malay Cuisine (Wikipedia)
Sources
1. Malay Cuisine (Wikipedia)
Characteristics
It is usually spicy
Wikipedia article, lead section
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 the Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Uses Ingredient: Rice, Wikipedia article text
Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures.
Uses Ingredient: Coconut Milk, Wikipedia article text
Coconut milk is also important in giving Malay dishes their rich, creamy character.
Uses Ingredient: Shrimp Paste, Wikipedia article text
The other foundation is belacan (prawn paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chilli peppers, onions and garlic.
Uses Ingredient: Chili Pepper, Wikipedia article text
The other foundation is belacan (prawn paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chilli peppers, onions and garlic.
Uses Ingredient: Lemongrass, Wikipedia article text
Malay cooking also makes plentiful use of lemongrass and galangal.
Uses Ingredient: Galangal, Wikipedia article text
Malay cooking also makes plentiful use of lemongrass and galangal.
Expresses Tradition: Halal (Islamic Dietary Law), Wikipedia article text
Since most Malays are Muslims, Malay cuisine rigorously observes Islamic halal dietary law.
View the SourceBubur pedas (source article)
Features Dish: Bubur pedas, HistoryQuote, Features Dish: Bubur pedas, History
This type of porridge comes from the Malays on Sambas in West Kalimantan and later adapted as the food for the Sarawak Malays.
Mie bakso (Wikipedia)
Features Dish: Mie bakso, Lead paragraph [in-cuisine]Quote, Features Dish: Mie bakso, Lead paragraph [in-cuisine]
well known in Chinese Indonesian, Javanese and Malay cuisine
Pekasam (Wikipedia)
Features Dish: Pekasam, Lead [in-cuisine]Quote, Features Dish: Pekasam, Lead [in-cuisine]
In Malay and Banjar cookery, pekasam usually refers to freshwater fish
Nasi ulam (Wikipedia)
Features Dish: Nasi ulam, lead paragraphQuote, Features Dish: Nasi ulam, lead paragraph
Nasi ulam is a traditional rice dish of Betawi, Malay (especially of the northern Malay Peninsular) and Peranakan cuisines that mixes various traditional herbs and vegetables (ulam) mostly the leaves of pegagan (Centella asiatica), kemangi (lemon basil), Vietnamese mint, and torch ginger among other things, accompanied with various side dishes.
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