Malay cuisines are the cuisine of Malay people of Malaysia,
Indonesia, Singapore, and Brunei. Each region has their traditional Malay foods. For example, Terengganu and Kelantan with Nasi Dagang and Nasi Kerabu, Negeri Sembilan with Gulai Lemak Cili Api, Pahang with Gulai Tempoyak Patin, Kedah with Asam Laksa, Melaka with Asam Pedas, and Johor with Mi Bandung.
The main feature of traditional Malay cuisine is a lot of spices, and milk that are important for producing fatty foods and
concentrated. Condiments such as pickled and shrimp are important to increase
the palatability of the food. Shrimp paste is also used as the base material
along with chili, onions and garlic to make sauce, another major seasoning in
dishes. Malay cuisine also uses a lot of galangal and lemongrass.
Almost every Malay cuisine served with rice, the staple food
of the majority ethnic Malays and other parts of Asia. Although there are many
types of food in Malay cuisine, typically served all at once, without sequence
serves as the Western culture. Food will be touched by the order of the right
hand and the Malays seldom use the appliance. It was unclear when the tradition
of Malay cuisine began to exist, but the earliest records available are from
the 15th century when the Malacca Sultanate became an important trade center in
the Malay Archipelago. The most important legacy of Malacca in traditional
Malay cuisine resulting from active involvement in the spice trade and openness
to the ingredients and cooking methods introduced by outsiders such as the
Arab, Persian, Chinese and Indian.
For example;
Nasi Kerabu is one food that is unique because it consists of
some mixture of rice, salads, side dishes specific such as grilled or fried chicken. Nasi Kerabu is more delicious if mixed with pickled and crackers.
Nasi Lemak is a simple dish. The rice was cooked
with coconut milk added a spicy sauce, the crunchiness anchovies, boiled egg
and solidity offered spiciness with cucumber. Can also be added with fried
beans and other dishes such as rendang.
Nasi dagang is made from glutinous rice cooked with coconut
milk, minced onion, and a few other spices such as fenugreek seed.