Malay foodMalay food

Malay cuisine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei, Mindanao and Southern Thailand. 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 for its 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) and Brunei for its unique Ambuyat dish.

The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices. The coconut milk is also important in giving the Malay dishes their rich, creamy character. The other foundation is belacan (shrimp paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chillies, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal.

Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions, and Malays rarely use utensils.

Malay traditional food is Satay. It is mostly made out of Chicken or Beef or Mutton. It is served with Ketupat [which contains rice], Onions, Cucumbers and the Satay Sauce. It is eaten during the Hari Raya and also casually as their favorite food.

Peranaken foodPeranaken food Peranakan or Nonya cuisine combines Chinese, Malay and other

influences into a unique blend.

Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanaken.

Peranakan traditional food is Laksa. It is mainly the noodle and the soup which is spicy. There are two types of laksa: Curry Laksa and Asam Laksa.

Curry Laksa is a coconut curry soup with noodles, while Asam Laksa is a sour fish soup with noodles.

Thick rice noodles also known as Laksa noodles are most commonly used.

Favourite foods of Singaporeans

Examples of foods: ba cho mee, ba ku teh, chicken rice, fish head curry, malay kueh, fried kway teow, and many more!