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Malay cuisine is the cooking tradition of ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and West Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly Southern). Different Malay regions are all known for their unique or signature dishes — Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its lemak-based dishes, Pahang and Perak for their gulai tempoyak, Kedah for its northern-style Asam laksa, Malacca for its spicy Asam Pedas, Riau for their ikan patin (Pangasius fish) dishes; Gulai ikan patin and Asam Pedas ikan patin, Melayu Deli of Medan North Sumatra for their Nasi goreng teri Medan (Medan anchovy fried rice) and Gulai Ketam (gulai crab)[1] and Brunei for its unique Ambuyat dish.
Nasi Lemak
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand
Satay
Satay, or sate in Malaysian spelling, is an Malaysian dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia, and popular in Indonesia, Singapore, Thailand, and Brunei.
Ketupat & Rendang
Ketupat (in Indonesian and Malay), Kupat (in Javanese and Sundanese) or Tipat (in Balinese) is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch, originating in Indonesia. It is commonly found in Indonesia, Brunei, Malaysia, and Singapore. It is commonly described as "packed rice", although there are other types of similar packed rices such as lontong and bakchang.
Rendang is an Indonesian spicy red meat dish originating from the Minangkabau people of Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries.One of the characteristic foods of Minangkabau culture, it is traditionally served at ceremonial occasions and to honour guests during festive occasions such as wedding feasts and Hari Raya (Eid al-Fitr). Rendang is also traditionally served among the Malay community and the Maranao people.Although culinary experts often describe rendang as a curry,[3][6] the dish is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries.
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