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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. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign.
Malay cuisine 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 . The main characteristic of traditional ...
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
Indian immigrants to Malaysia brought with them the Hindu and Sikh cultures. This included temples and Gurdwaras, cuisine, and clothing. Hindu tradition remains strong in the Indian community of Malaysia. A community of Indians who have adopted Malay cultural practices also exists in Malacca.
A traditional Malaysian nasi lemak calls for rice and a serving of sambal, ikan bilis (anchovies), peanuts and boiled egg. In addition, some nasi lemak stalls can be found serving them with fried egg, a variety of sambal, i.e. sambal kerang ( blood cockles) and sambal ikan (fish), chicken or beef rendang, or even fried squids, chicken or fish .
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya (also spelled nyonya ), and a male Peranakan is known as a baba.
Cheese naan. Maggi goreng. Biryani. 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 ...
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular ...